Thursday, February 7, 2013


Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for pickles and chutneys.This is available all year round.Always choose unblemished and avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be hard to peel. Roots should also feel heavy for their size.Next time you are savouring a creamy cup of Indian chai tea, here's something to ponder: The characteristic spicy flavour is also what makes chai outrageously healthy. Masala chai with lots of ginger and should be enjoyed often. What better way than in a delicious, warming brew? 
 Once again i am here with ginger chutney slightly different from my earlier post .I got this recipe from FB food group and it is as good as my Allam pachadi(ginger chutney) Andhra style.

Ingredients :-
  • 50 gms fresh ginger ( Chopped).
  • 1 tbsp oil.
  • 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
  • 1 tsp jaggery.
  • 1 tsp cumin seeds.
  • 1/2 tsp garlic (chopped).
  • 1 tsp mustard seeds.
  • 5 curry leaves.
  • 6-7 Whole kashmiri Red Chillies.
  • A pinch of asafoetida.
  • Salt to taste.

Method :-

  1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil. 
  2. Soak tamarind in warm water for 10 minutes,then squeeze out tamarind pulp and keep aside.
  3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter. Add asafoetida and salt. 
  4. First grind fried ginger,jaggery and tamarind pulp to smooth paste.
  5. Now add the roasted cumin and other ingredients to the same paste and grind to coarsely and its ready to serve.
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