Ginger Garlic Paste

“Now-a-days ginger garlic pastes are easily available in supermarkets, so why take so much trouble” is what some will say. But I was never satisfied with taste of readymade pastes.

With little effort we can make the paste in required quantity, easy on pocket & makes a huge difference on taste…

Ingredients

100 gms ginger

100 gms garlic

Green chillies according to your taste

1 tsp salt

1 tbsp Vinegar

2-3 tbsp oil

1.    Wash & pat dry ginger & chillies.

2.    Remove skins of garlic pods.

3.    In a mixie make a fine paste of ginger, garlic, chilli & salt.

4.   Add Vinegar.

5.    Heat the oil to smoking point & then let it cool a bit.

6.   Add the oil to the paste, mix well.

7.    Store in a glass container.

8.   It stays in fridge for nearly 6 months.

Notes:

·         You can make a paste of only ginger & garlic, or separate pastes in same manner & store.

·         Take care none of ingredients has water droplets.

Milk Mithai

                         Sometimes when you boil milk it gets split… what we usually do is either make paneer or those who don’t know how to use it, just throw it down the sink… but here is a way where in you can make a sweet from it tastes like kalakand

Ingredients

Spoilt milk

Sugar – to taste

Elachi powder

In a non-stick pan/thick bottom pan take the spoilt milk. On medium heat reduce the split milk, when all the water gets reduced, add the required amount of sugar & elachi powder.

When the sugar melts either reduce the water content completely to form a lump & pour it in greased plate or keep it in little liquid form to be eaten with chapatti or bread as a spread …

Choice is yours…

Mixed Veg

Frankly speaking I don’t remember from where I got the recipe. Once it just popped in my mind & tried & Hubby dear liked it… so here’s a simple mix veg recipe…

Ingredients

1 big floret broccoli / cauliflower

2 carrot, diced

1 pack mushroom, cleaned & quartered

1 pack baby corn

1 zucchini

1 capsicum

1 tomato

1 onion, thinly sliced

1” ginger, grated

1 pod garlic, thinly sliced

Fresh herbs like rosemary, thyme, basil etc

Red chilli flakes

Salt

1 tsp Olive oil

1 tsp butter

1)    In a non stick pan, add oil & butter.

2)    After butter melts, add ginger, garlic & onion. Fry till onion turns translucent.

3)   If you want you can par boil broccoli, flower, carrot & baby corn with little salt.

4)   Once onion is cooked add all the veggies, including the par boiled veggies, zucchini, capsicum, mushroom & tomatoes.

5)   Add salt, fresh herbs & chilli flakes.

6)   Cover the pan till veggies are crisp & cooked.

7)   Serve hot.

Imp Tips:

Ø  You can use coloured capsicums or just green.

Ø  You can use fresh herbs or else dried herbs will also do.

Ø  If both are not available you can add coriander leaves & crushed black pepper.

Ø  You can use either olive oil or butter or either one or even refine oil.

Ice creams..

      

         Summer means all you can think of ice creams & cool drinks…But making Ice creams means, keep reducing milk, which takes lots of time or using condensed milk means high sugar or easy way out is buy from outside, which means spending more money… but here is a recipe which doesn't take lots of time, easy on pocket & also you can control sugar content…

        

         I came across this recipe on a Marathi cookery show & from then it has been my fav, superhit recipe in my house & also in my family…

         

            So my ice cream recipe on popular demand from my family members ……

Ingredients

2-3 Alphonso mangoes (makes nearly 1 cup pulp) [Don’t add water]

Sugar

Full cream Milk

Milk powder

Malai/ Cream

1)    Take the pulp of the mangoes & measure it.

2)   Now take equal amount of milk, sugar, malai & milk powder.

3)   Blend all 5 ingredients in blender or mixture & put in a plastic container & deep freeze it…

4)   Your ice cream is ready…

 

NOTE:

Ø  You can add equal amount of sugar or you can reduce the amount depending on sweetness of pulp.

Ø  Malai also, if you want you can avoid it. It won’t make difference to taste…

Ø  You can make ice creams of various fruits, like chikku, anjeer (fig), sitaphal or tender coconut or any other fruits of your liking using same recipe…