Ginger universally finds extensive use in almost all recipe’s where a spice enhances taste and edibility. It can be said that it is a herb rather than a spice in view of its use as cure for nausea, motion sickness, vomiting etc. It is also good for indigestion and is a circulatory stimulant. I use ginger often, in fact daily and I wish to share the way I make Ginger Thokku and Chutney, in this page.
Fresh Ginger Thokku
Ingredients:
150 gms Fresh ginger cut in bits
4 tsp Salt
¼ cup Tamarind paste
3 tsp Red chilli powder
2 tsp Oil
¼ tsp Mustard seeds
Process:
· Wash, peel and cut into pieces the ginger. Fry the ginger bits in 2 tsp oil and grind with salt, chilli powder into a smooth paste.
· Heat a fry pan, drop the oil, ground ginger paste curry leaves, turmeric powder and jiggery. Stir well in slow heat till starts to ooze out of the paste.
Note: Do not use water. Allow the thokku to cool at room temperature before storing.
Ginger Chutney
Ginger Chutney
Ingredients:
1 cup Fresh ginger cut to bits
4 no Red chilli
½ tsp Urad dal
¼ tsp Mustard seeds
Few Curry leaves
1 tsp Jaggery
¼ cup Coconut scrape
1 tsp Salt
4 tsp Oil
Heat a pan, fry red chilli-mustard-urad dal combine till mustard crackle and save separately. In the same pan saute the ginger bits for 5 minutes, remove to cool. Then grind the ginger with the crackled mustard combine, and along with coconut, jiggery, salt and tamarind paste to a coarse paste.
Eat with rice & ghee or use as a side dish with anyway you like. Ginger chutney will go great with dosa-idli too.
No comments:
Post a Comment