thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry | with 15 amazing images.
Thai Red curry paste is made using Whole Red Chilies, Whole Coriander Seeds, Lemongrass, Lomon Rind, Ginger, Garlic, Onions and coriander. In India, we use Kashmiri Red Chillies to make this vegetarian thai red curry paste.
Many Thai dishes use thai red curry paste as a base. The red vibrant colour is derived from Kashmiri Red Chillies. Vegetarian thai red curry paste is traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful.
Red curry paste I used as base to many Thai Gravy, Soup, Rice and Noodles recipe. My personal favourite recipes using red curry paste are Thai Red Curry and Rice Noodles in Red Thai Curry Sauce.
You can even store the thai red curry paste in a air tight container, in a refrigerator for 7-8 days. We prefer to make our own homemade fresh thai red curry paste instead of buying it in the market.
Enjoy thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry with step by step photos below. chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties | with 29 amazing images.
chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties is a protein rich satiating snack. Learn how to make healthy chick pea pattice.
To make chickpea tikki, combine the kabuli chana, mint leaves and green chillies in a mixer and blend to a coarse mixture without using water. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Divide the mixture into 16 equal portions and shape each portion into a 50 mm. (2") diameter round flat tikki. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Cook each tikki, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Serve immediately with green chutney.
Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint.
When you feel like having a snack, go for these tasty Indian chana tikki. With no cornflour or potatoes used for binding these tikkis, these are a nourishing snack option for weight-watchers, heart patients and even diabetics. The addition of veggies enhances its fibre content, which is known to be beneficial to control blood sugar levels and blood cholesterol levels too.
Chickpea patties are best served with green chutney. A bowl of vegetable and basil soup with 2 to 3 tikkis can make a healthy wholesome dinner.
Tips for chickpea tikki. 1. The kabuli chana has to be soaked, so plan for it in advance. 2. After soaking, drain the kabuli chana very well. Presence of water will make rolling and shaping the tikkis difficult. 3. Mint leaves can be replaced with chopped coriander. 4. Serving the tikkis immediately is very important as less oil is used to cook them.
Enjoy chickpea tikki recipe | healthy chick pea pattice | Indian chana tikki | how to make chickpea patties | with step by step photos. This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste.
ginger garlic paste recipe | homemade ginger garlic paste | how to make ginger garlic paste | how to store ginger garlic paste | with 10 amazing images.
ginger garlic paste recipe | homemade ginger garlic paste | how to make ginger garlic paste | how to store ginger garlic paste is a basic recipe for most of the culinary fare we cook and most of the cuisines too. Learn how to make and store ginger garlic paste.
To make ginger garlic paste, combine all the ingredients in the mixer and blend till smooth using ½ tbsp of water. Transfer the mixture in an air-tight container, and store it in the refrigerator upto 1 week.
Ginger garlic paste has become a part of most people’s standard shopping list. Every other recipe asks for ginger garlic paste, and it is available in different pack sizes from different brands, but in this recipe we show you how to make this commonly used ingredient right at home.
You will find that homemade ginger garlic paste has a fresher and more dynamic flavour than store-bought ones. Plus, it is devoid of harmful preservatives. Sometimes, commercial brands use vinegar for preservation, which changes the flavour of the paste.
On the other hand, this pure and simple version gives you a very authentic taste. You can make a large batch and store ginger garlic paste in the deep freezer for around two months. Alternatively, you can make small and fresh batches once in a while and store in the refrigerator for upto a week.
Try some of your favourite Indian recipes with homemade ginger garlic paste like dal makhani, aloo frankie, paneer lababdar and veg cutlets. Chinese starters like veg crispy also make use of ginger garlic paste to enhance the flour of the batter for frying veggies.
Further both ginger and garlic have medicinal properties. Ginger has a unique and sharp flavor. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. Read more benefits of ginger. On the other hand, The active ingredient allicin present in garlic aids in lowering blood pressure and maintaining blood cholesterol levels. It exhibits anti-bacterial properties too. Read more benefits of garlic.
Enjoy ginger garlic paste recipe | homemade ginger garlic paste | how to make ginger garlic paste | how to store ginger garlic paste | with step by step photos. basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy | with 39 amazing images.
basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy is a basic recipe used to make malvani vatana usal. Learn how to make basic Malvani gravy.
To make basic Malvani gravy, first make a Malvani paste. For that dry roast red chillies, add all remaining ingredients and roast for 1 minute. Cool and then combine all the ingredients, including the roasted Kashmiri chillies and blend in a mixer till smooth using 2 tbsp of water. Keep aside. Then heat the oil in a kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes or till light brown in colour. Add the prepared malvani paste, mix well and sauté on a medium flame for 30 seconds. Add 1/4 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Use the basic malvani gravy as required.
Malvani basic gravy is reddish brown in colour and very spicy because of the usage of more red chillies. Apart from authentic Konkani recipes like cashew curry that uses this basic Malvani gravy, also try my favourite Maharashtrian kala chana sabzi.
Apart from coconut, Malvani food features a lot of onion-based curries and Malvani paste/masala, which is a special blend of spices that lends the cuisine its distinctive taste. This basic Malvani gravy makes use of a host of spices minus the coconut.
Tips for basic Malvani gravy. 1. Maharashtrian women tend to make 3 times the quantity of our recipe and store in the fidge to use through the week. 2. Add a little salt to the Malvani gravy if you want to store for a week in the fridge. 3. Store Malvani gravy in a steel container for upto a week. 4. Malvani gravy is used in making Malvani vatana usal.
Enjoy basic Malvani gravy recipe | Malvani basic gravy | how to make basic Malvani gravy | Maharashtrian gravy | with step by step photos. tomato pulp recipe | fresh tomato pulp | tomato pulp at home | with amazing 15 images.
Tomato pulp is an all rounder and also an important ingredients in many cuisines where it is used as a base to many dishes and is also a thickening agent. fresh tomato pulp is supremely versatile as it is used to make various dishes from soups, dips, Indian sabzis and gravies.
fresh tomato pulp imparts tanginess, volume and luscious mouth feel to any dish that it is used in. Though, tomato pulp is readily available in market making it at home is any time more healthy hygienic and efficient in all the terms.
Method of making tomato pulp is extremely quick and easy. To proceed making tomato pulp, all you need to do is get rid of the eye of the tomatoes and make criss cross cut at the base of tomatoes which will make the peeling of skin easy after tomatoes are blanched. Further, blanch tomatoes until you see the skin coming off and the texture of tomatoes changing. Remove tomatoes and put them in cold water. Once the tomatoes are cool, peel and discard the skin of the tomatoes. Chop them roughly and blend in a mixer into a smooth pulp. Easy and quick tomato pulp at home is ready to use.
I prepare a batch of tomato pulp and deep freeze and use it for months!! I use tomato pulp for making Indian sabzis, Indian curries, pastas and pizza sauces. Preparing it in a batch and storing it makes cooking and preparing other dishes convenient and easy.
Enjoy tomato pulp recipe | fresh tomato pulp | tomato pulp at home | with detailed step by step photos and video below. An authentic Thai paste made by using fresh green herbs and spices. It is extremely flavourful and aromatic and can be added to different vegetables to form Thai curries.
You can use this paste for recipes like Thai Fried Rice , Table-top Thai Curry etc. Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown rice.
basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | with 36 amazing images.
Learn basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy |
basic spinach gravy, this is a very basic gravy that can be used with a variety of vegetables to make sabzi like palak koftas in spinach sauce, palak paneer and vegetables in spinach gravy.
Indian palak gravy has a natural dark green colour, and a medium spicy taste because of the combination of ingredients like green chillies and curds. It is best to blanch and then use the spinach so that it maintains the bright green colour. Once blanched, cool and blend to a smooth paste, and then use as a base for the gravy.
Tips to make basic spinach gravy: 1. Remove this gravy from the freezer atleast 1 hour before use. 2. Re-heat the gravy, add paneer pieces and enjoy with parathas. 3. You can also make koftas and enjoy it with parathas.
Enjoy basic spinach gravy recipe | Indian palak gravy | healthy spinach gravy | with detailed step by step images. A slow cooking process lends this Brown Stock an amazing flavour and rich aroma, while a wise combination of veggies gives it a pleasant brown tinge, which radiates to the soups that this stock is used in.
You will enjoy the appetizing flavour of tomatoes and onions as well as the fresh and sweet flavour of spring vegetables like carrots and French beans. Although it does not have a significant flavour, bottle gourd gives this stock a nice texture and adds to the volume too.
homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with 7 amazing images.
homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste is a versatile and tongue-tickling addition to your pantry. Learn how to make chilli garlic paste.
To make homemade chilli garlic paste, soak the red chillies in enough hot water for at least 30 minutes. Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth. Store the homemade chilli garlic paste in an air-tight container in the fridge and use as required.
Red chilli garlic paste is an invaluable addition to several peppy street foods, both Indian and Chinese. Be it a yummy Pav Bhaji or a scrumptious Chinese Stir Fried Vegetables, the chilli garlic paste is a must to jazz up the flavour.
For this laal mirch lehsun ki paste we have used Kashmiri chillies to get a bright red colour. This paste is not very pungent, but is added to enhance the hue of the recipes. It can be a good addition to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe.
Why buy this from outside, when you can make chilli garlic paste right at home and quite easily too. This paste can be stored in the fridge for around two weeks. In the freezer, it lasts for even longer. So, do make a batch right away!
Tips for homemade chilli garlic paste. 1. Buy Kashmiri chillies with good red colour and uniform size. Avoid buying those that are reddish brown in colour. 2. Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 3. This paste will stay fresh in the refrigerator for a week. For increased shelf life, store it in an air-tight container in the deep freezer. It will last for 2 months.
Enjoy homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with step by step photos. Even when you load a white sauce based recipe with healthy veggies and other nutritious ingredients, there is still a niggling concern about the amount of butter and refined flour that goes into the white sauce. Not any more! Here is a delectable Low-Calorie White Sauce made with just one teaspoon of low-fat butter and whole wheat flour instead of maida. Cauliflower purée along with low-fat milk imparts a luscious creaminess to the sauce, making it just as good as the authentic recipe. Use this guilt-free white sauce to make your favourite international dishes.
Chilli garlic paste is a commonly used ingredient in spice-packed dishes like pav bhaji as well as many flavourful subzis and rice preparations. This pungent Red Chilli Paste is a tasty alternative to the chilli garlic paste, apt for Jains as well as those who are not fond of garlic. Bottle gourd and capsicum form the body of this paste, while red chilli gives its dominant flavour. You can prepare a batch of this paste and store it in the refrigerator for over a week.
This one is dedicated to all cheese lovers. Here’s the low-fat version of cream cheese made from 99.7% fat-free milk. It can be relished without the mildest pang of guilt by people with high cholesterol levels! Use this cream cheese to make delectable dips to serve at parties as used in the recipe of Creamy Sun-dried Tomato and Herb Dip and even to replace cheese as a topping in Nutritious Mini Pizza.