SIMPLE FOOD RECIPES BY RENU

24. HOME MADE GINGER & GARLIC PASTE / STORE UPTO 4-5 MONTHS IN FRIDGE

Making Ginger & Garlic paste everyday for every vegetable/curry is very hard. And I don’t like market one as those have different taste and preservatives. You can follow my style of making ginger & garlic paste and can store in refrigerator for upto 4-5 months and in freezer even more.

Ginger & Garlic Paste

Category : Home Made

Serves  – NA

Preparation Time: 15 minutes

Cooking Time: 10 minutes

About the Recipe

Making Ginger & Garlic paste everyday for every vegetable/curry is very hard. And I don’t like market one as those have different taste and preservatives. You can follow my style of making ginger & garlic paste and can store in refrigerator for upto 4-5 months and in freezer even more.

Ingredients

  • 5 whole garlic
  • 100 grams ginger
  • 1/4 tsp salt
  • 2 tsp oil

Stepwise Directions

Step 1- Peel all the 5 whole garlic and ginger. Cut ginger into thin pieces (No need to cut garlic)

Step 2 – Add ginger to mixer jar and grind to make smooth paste (do not add water at all). Then add all garlic cloves and grind again to make a smooth paste. Then add 1/4 tsp salt and 2 tsp oil (I used olive oil, you can use any vegetables oil) and churn again to mix salt and oil with ginger garlic paste. Now you have creamy and fluffy ginger & Garlic paste. Transfer it to clean and dry glass jar. Close the lid tightly and store in refrigerator. 

Note – Do not use plastic box to store Ginger & Garlic paste. And do not add water while making paste.

SOCIAL MEDIA

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YOUTUBE https://www.youtube.com/channel/UCPyqGvMl4c3EYoQYTw4FqgA

WEBSITE: www.wanderlustrenu.com

If you like this post and found it useful don’t forget to thumbs it up and follow for more recipe post! I am always lookout for more ideas and feedback so if you have any requests please leave me a comment below letting me know what you would like to see.

23. CAULIFLOWER TIKKA MASALA / PARTY RECIPES / TRY THIS NEW VERSION OF CAULIFLOWER

My elder sister used make like this, I have just twisted a bit and add different ingredients to make it more rich in flavor. This is completely different version of cauliflower vegetable and I can count this for get-together/ parties and for special guest. Because, it’s a time taking recipe and required little extra ingredients. I have used oven in this recipe, it can also be done in a pan.

Cauliflower Tikka Masala

Category : Lunch /Dinner

Serves  – 3-4

Preparation Time: 10 minutes

Cooking Time: 35- 40 minutes

About the Recipe

My elder sister used make like this recipe, I have just twisted a bit and add different ingredients to make it more rich in flavor. This is completely different version of cauliflower vegetable and I can count this for get-together/ parties and for special guest. Because, it’s a time taking recipe and required little extra ingredients. I have used oven in this recipe, it can also be done in a pan. 

Ingredients

  • 2 cups cauliflower, 2 tsp chickpea flour, 1/2 cup hung curd
  • 1 tbsp ginger garlic paste for marination, 2 tbsp ginger garlic paste for graby
  • 1/4 tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder
  • 1/2 tsp garam masala, 1/4 tsp salt, 2 tbsp mustard oil, 1 tsp fresh lemon juice
  • 1 tsp cumin seeds, 1 big onion, 1 cup tomato puree
  • 1/4 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder
  • 1/2 tsp salt, 1/2 tsp garam masala, 1/4 cup cashew paste, 2 tbsp fresh cream
  • 2 tbsp water, fresh chopped coriander leaves
  • Oil for gravy, greasing the tray and for chickpea flour roasting.

Stepwise Directions

Step 1- Clean and chop cauliflower into 1 inch each(almost), make tomato puree and ginger garlic paste. Chop onion and coriander leaves.

Step 2 – Take a pan and add 1 tsp oil and to that add 2 tsp chickpea flour. Roast on low to medium heat for 1-2 minute. Then transfer to mixing bowl and let it cool. After that add to bowl hung curd and ginger garlic paste and spices like- turmeric powder, coriander powder, Kashmiri red chili powder, garam masala and salt. Also add mustard oil and fresh lemon juice. Mix everything well then add cauliflower and coat this spice mix well. Cover and leave for marination for 15 to 20 minutes and start over on 230 C. (You can use pan in place of oven)

Step 3 – For gravy- take a pan and add 1 tbsp oil. When oil is hot add 1 tsp cumin seeds, when cumin start cracking add 1 chopped onion and cook until light brown or 2-3 minutes on medium heat. Then add 2 tbsp ginger garlic paste and cook until raw smell gone or for 1-2 minutes. Then add 1 cup fresh tomato puree and spices like- turmeric, red chili powder, coriander powder, cumin seeds powder, garam masala and salt as per taste. Cook all of this until oil separates. 

Step 4 – Grease a baking tray and transfer marinated cauliflower. Spread evenly and put in pre-heated oven for 15 to 20 minutes or until cauliflower cooked. Back to gravy- add 1/4 cup cashew paste and cook for 5 minutes then add 2 tbsp water and cook for another 5 minutes or until oil separates. Then add 2 tbsp fresh cream and cook for more 5 minutes. Gravy is done, add chopped coriander leaves. 

Step 5 – Check cauliflower and take it out from oven, add baked cauliflower to gravy and coat or mix well. Serve hot with roti/paratha/naan.

SOCIAL MEDIA

INSTAGRAM https://www.instagram.com/flavourfulfoodbyrenu/

FACEBOOK https://www.facebook.com/flavourfulfoodbyrenu

YOUTUBE https://www.youtube.com/channel/UCPyqGvMl4c3EYoQYTw4FqgA

WEBSITE: www.wanderlustrenu.com

If you like this post and found it useful don’t forget to thumbs it up and follow for more recipe post! I am always lookout for more ideas and feedback so if you have any requests please leave me a comment below letting me know what you would like to see.

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