Showing posts with label Ginger. Show all posts
Showing posts with label Ginger. Show all posts

Ginger Paste

Ginger - 100 gms


Grind chopped ginger in a blender, if it is not a fine paste then add 1 or 2 spoons of water and blend again. 

Ginger Rasam

Ginger - 2 inch piece (50 gms)
Tomato - 6 nos (preferably the sour ones)
Ghee - 2 tbsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Asafodeita - 1/2 tsp
Mustard seeds - 1 tsp
Green chilly - 1 no
Rasam Powder - 1/2 tbsp
Salt to taste

Grind the tomatoes along with curry leaves, coriander leaves, asafodeita, rasam powder and salt. Peel and mash the ginger coarsely and add it to the ground paste. Add 2 cups of water and bring it to a boil. When the bubble starts appearing on top, remove from flame.

In a seasoning laddle add ghee, and when hot add mustard seeds and when it splutters add green chilly slit into two. Saute for a few seconds and add it to the rasam.

Though this can be had with rice, it is good to have as a soup too.

Ginger Pachidi - Inji Thayir

Ginger - 100 gms
Grated coconut - 1/2 cup
Green chillies - 2 nos
Curry leaves - a few
Mustard seeds - 1 tsp
Red Chillies - 2
Butter milk - 1 cup
Asafodeita - 1 pinch
Oil - 1 tsp
Salt to taste

Grind ginger, grated coconut, curry leaves to a fine paste. Add buttermilk to it and mix well. In a seasoning pan heat oil and add mustard seeds, when they splutter add red chillies and asafodeita. Add the seasoning to the buttermilk mixture.

Makes a great side dish for idly, dosa and also ghee rice.

Watermelon Ginger Juice

Water Melon - Small size 1
Ginger Juice - 1 tbsp
Sugar - 2 tbsp

Scoop out the pulp from water melon. Deseed it and grind it along with ginger juice and sugar. Serve it with ice cubes.

I had it recently in Annalakshmi restaurant. It tasted heaven. The taste was different.

Ginger - Honey Cooler

Ginger - 1 inch piece
Sugar Syrup - 1 tbsp
Honey - 1 tbsp
Salt one pinch
Chilled water - 1 cup

Cut ginger into small pieces and grind it with 1/4 cup of water. Drain it through a sieve. Take 1 tbsp of ginger juice and mix it with sugar syrup, honey and salt. Add the chilled water.

This is a great cooler. The above quantity is for one glass of the drink. Can increase the quantity in the same proportion for more glasses.

Health Benefits of Ginger - Home made recipes

Ginger, a common ingredient that is used in our day to day cooking have lots of health benefits and when used regularly, it helps in releiving indigestion, diarrhea, stomach cramps as it aids in digestion. It have a good amount of vitamins and minerals that will help Pregnant Women. It also helps in curing Nausea during pregnancy.

If one have congested nose, sore throat or cold and cough ginger kashayam is highly helpful. It also helps in controlling Asthma and Wheezing. Ginger have the property to reduce and releive pain and inflamation. It helps in stinulating blood circulation, cleaning the bowels and kidneys and removing toxins from the body. Ginger helps in nourishing the skin.

Ginger Garlic Paste - Method 2

Garlic pods - 100gms (peeled)
Ginger - 100gms (peeled and finely chopped)
Salt - 1 tsp
Oil - 1 tbsp

In a flat bottom pan heat oil and add garlic and ginger fry for 2 to 3 mins. Cover and remove from flame. Let it cool. In a grinder add all the ingredients along with salt and grind it to a fine paste. Store in airtight container in fridge. This can be used for almost a month as it is fried.

If it is not fried, it have to be used within a week. 

Fried or not fried, never use water to grind it.

Ginger Garlic Paste

This is one paste, which is very useful, while making Pulavs, fried rice, Khurmas etc. Most of the time, we grind it when we do these items or use the ready made pastes that is available in the market. While preparing such dishes only a little of the paste required. For bachelors, office goers and students, this paste is of great help, not only while making the above said items, but this can be used also in Lemon Rasam, or to make Poondu Rasam.


Garlic - 100 gms
Ginger - 100 gms
Salt - 1 tbsp
Oil - 1 tsp

Peel garlic, peel and wash ginger. Grind both of them together to a fine paste along with salt. In a pan add oil and add this paste, when the oil separates, remove from flame, let it cool and store in a dry jar and refrigerate.

You can also fry ginger and garlic in oil before grinding. Do not add water while grinding.

You can use the same method to make ginger paste or garlic paste separately.

Ginger Chutney - II

Grated Coconut - 1 Cup
Green Chillies - 6 nos
Red Chillies - 4 to 5 nos
Ginger - a medium sized piece (50 gms)
Small Onions - 6 nos
Tomatoes - 2
Garlic - 1 Pod
Gingely Oil - 1 Tbspn
Hing/ Asafodeita - a pinch

In gingely oil, fry onions, tomatoes and garlic. Fry the red chillies and remove the pan from fire and add the coconuts to the pan. Toss the coconut around for a min or two and remove from the pan. Let them cool and grind all the ingredients into a fine paste.

Ginger Chutney

Grated coconut - 1 Cup
Green Chillies - 6 nos
Red Chillies - 6 nos
Ginger - (50 gm) a medium sized piece
Thick tamrind paste
Salt - according to Taste

Grind the coconut, tamrind and red chillies separately.

Grind green chillies, ginger and salt. Now add the coconut paste and grind again to a fine paste.

Season it with mustard, broken urad dal and curry leaves.