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 - 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.
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.
Oil - 1 tbsp Method: 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.
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.
Ingredients Garlic - 100 gms Ginger - 100 gms Salt - 1 tbsp Oil - 1 tsp Method 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.
Ingredients: 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
Method: 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.