I finally ran out of ginger-garlic paste (after about 3-4 months). Having ginger-garlic paste at home just makes dishes so much more flavorful without biting into those annoying solid pieces of ginger or garlic when eating. Here's how you make it:
1. Get fresh peeled garlic (about 5-6 garlic pods)* and fresh ginger (about 6-7 big pieces)
2. Peel the ginger and cut into small to medium sized pieces
3. Add the ginger and garlic in a blender and add a little bit of water and blend into a paste (you may have to mix with a spoon in the middle to ensure all the pieces are being blended)
4. Done. Easy peasy ginger-garlic paste, one of the basics for any Indian delicacy.
1. Get fresh peeled garlic (about 5-6 garlic pods)* and fresh ginger (about 6-7 big pieces)
2. Peel the ginger and cut into small to medium sized pieces
3. Add the ginger and garlic in a blender and add a little bit of water and blend into a paste (you may have to mix with a spoon in the middle to ensure all the pieces are being blended)
4. Done. Easy peasy ginger-garlic paste, one of the basics for any Indian delicacy.
* If you are unable to get a hold of peeled garlic. Break apart the 5-6 garlic pods and soak in warm water overnight. On the next day, peel the pods and continue as mentioned above. I know it is time-consuming but trust me it saves you time later and food just tastes much more fresh and flavorful!
Our family friends came over this past weekend and we just had such a wonderful time. Although I had class on Saturday, I was still able to cook but due to lack of time I wasn't able to capture much of the process in my photography. Please forgive me for the lack of crisp and colorful step-by-step photos this week. I promise next time I will have more photos!
I started off with butter chicken and I actually used this yummy recipe.
I started off with butter chicken and I actually used this yummy recipe.
Then I made a capsicum-lamb curry. I basically followed the same steps as I did for the 'khattey-aalu' or 'sour lamb and potato curry' recipe here. The only exceptions were that I added capsicum in place of potato and I did not add lemon juice in the end.
I just love how colorful the family of capsicum is:
I just love how colorful the family of capsicum is:
I also made Vegetable Biryani for the main course and Banana Bread for dessert. Both of these recipes are tried and tasted/tested and the dishes just turn out better each time I make them! I am so sorry I do not have pictures of the process but here are a couple of pictures of the leftovers, enjoy!
And now it is time to sleep, super tired from a super busy and fun weekend! End of semester is near and so are those nerve-wrecking assignments/presentations. Wish me luck in my comments! You may not see me till the 2nd week of December, I will try my best to post sometime in between!
P.s. Thank you to all those who have liked and shared my Facebook page: Curious Cookery by a Hyderabadi Woman! Please continue to share and follow. I hope you continue to enjoy my posts!
Good night and sweet dreams! May your week be full of little and big successes!
P.s. Thank you to all those who have liked and shared my Facebook page: Curious Cookery by a Hyderabadi Woman! Please continue to share and follow. I hope you continue to enjoy my posts!
Good night and sweet dreams! May your week be full of little and big successes!