How to make ginger garlic paste

                                                 
                                                  How to Make Ginger Garlic Paste

Ingredients:

1. Ginger- palm size big one
2. Garlic- 2 to 3 big one
3. Turmeric Powder- 1/s sp

Preparation:

1. Peel off the skin of ginger and garlic.

2. First grind it without water.. Later add very little water and turmeric powder.. Grind it finely..

3. Keep it in air tight container and keep in refrigerator.

Note:

1. When you grind don't use your hand then it will get spoil if you use it for longer days.. Use only spoon.

2. It will be good for 2 weeks if you not used your hand.

3. Turmeric Powder is used to retain color.

How to make Homemade Paneer

Paneer is an India cheese Made from Milk. Its rich is Protein. Even though Paneer is readily available in many stores making paneer in home is always special.. To be say frankly this is the first time i made in home. I got too much excitement while doing like when milk curdle and when paneer came without crumble.. No words to express my happiness.. I jump out in joy ho hoohh.. :D :D .. So here i shared how to make paneer try it in your home and drop me your feedback down in comment box...

Ingredients:

Milk- 1/2 liter
Curd- 1/2 cup

Preparation:

Step 1: Take 1/2 liter of milk.

Step 2: Allow it to boil.

Step 3: Once it get boiled add curd.

Step 4: After added a curd the milk will started to curdling.

Step 5: Strain the whey water using Cheese cloth. I used strainer too.

Step 6: Squeeze out all water and hang over anywhere to drain water. Tie a knot and hang it for 2 hrs.

Step 7: After 2 hrs remove a knot and see whether all water drained.

Step 8: Now keep a heavy object on top of it. I used heavy weighted stone. You cane use pressure
             cooker with water

Step 9:  After 2 hrs remove the weigh.

Step 10: Cut it into cubes. Store in air tight container.. Keep in refrigerator and use within 5 to 6 days.

Step 11: hmm hmmm yummy yummyyy perfect Indian Cheese is ready..

Note:

1. You can use Lemon juice instead of curd. I used curd because the paneer quantity will increase..

2. Drain all water fully. This is an important steps in making paneer.

3. Hang over at least for 2 hrs. The more time we hang the more soft paneer we will get.





   

Beetroot Poriyal

This is a simple version of beetroot poriyal.. Very easy and simple to make. It goes well with sambar rice.. Try it in your home and drop me your feedback..

Ingredients:

Beetroot grated- 1 cup
Onion- 1 medium size
Green chillli- 2 no
Toor dal- 1 tsp
Sambar Powder- 1 1/2 sp
Mustard seed- 1 sp
Urad Dal- 1 sp
Curry leaves
Oil

Preparation:

1. Add oil once oil get heated add mustard seed and urad dal. Once it burst it out add onion, green chilli and     curry leaves.

2. Saute for 2 to 3 mins. Then add grated beetroot, toor dal and sambar powder. Mix it well.

3. Add little water and add salt.. Close it with lid. Let it cook for 5 to 8 mins.

4. Garnish with curry leaves.. It goes well with sambar rice..

Carrot Juice(Lemon and Ginger Flavor)

Usually i will make carrot juice using milk alone. But tried this one differently by seeing Sharmis Passion site.. It attracted me lot so i just tried out immediately. hmmm woww it was soo tempting the flavour of ginger and lemon chance less.. Try out and drop me your feedback down in comment box.

Ingredients:

1. Carrot- 3
2. Ginger- small piece
3. Lemon juice- 1 tsp
4. Sugar- 2 sp
5. Cold water- 1 cup

Preparation:

1. Peel off the skin of carrot and grate it. Chop the ginger keep it aside.

2. Take a mixer add grated carrot, Ginger pieces, Sugar, 1/2 cup water and grind it well.

3. Remove from mixer strain it using juice strainer. In this stage you can add that remaining
    1/2 cup of water and strain it well.

4. After straining add 1 tsp of lemon juice. Keep it in fridge for 10 mins serve chill..