EXTRACTING TAMARIND PULP

INGREDIENTS:
>>>>>>>>>>>>

1. Tamarind-1/2 kg
2. Water-to fill the tamarind
3. Microwave safe bowl
4. Salt-4 to 6 teaspoons

METHOD:

>>>>>>>>

1. Deseed tamarind and separate into flakes
2. Wash once and put it in microwave bowl and fill water till tamarind levels
3. Microwave it for 10 minutes
4. Now blend this puree
5. Now strain this puree into a dry bowl
6. To this add salt and mix well.
7. Refrigerate it,this lasts for month and half to two

MASALA DHANIYA POWDER

INGREDIENTS:
>>>>>>>>>>>>

1. Coriander seeds-1 cup
2. Cumin-3 table spoons

METHOD:

>>>>>>>>

1. Heat tawa and Dry roast dhaniya and cumin and roast well


2. cool and grind to fine powder


3. you can use this powder as masala for rasams,curries to give nice flavour

HOME MADE GINGER GARLIC PASTE(BASICS)

Normally in India ginger garlic paste looks yellow colour,because it depends on the garlic we use,but here due to the green growth in the garlic ,it turns green colour.if we pick the right one it remains normal pale yellowish colour.Some times this yellow color turns to little dark colour to avoid this i shared a tip at the end of the recipe.
INGREDIENTS:
>>>>>>>>>>>>

1. Chopped ginger-1 cup
2. Whole garlic pods-1 cup
3. Salt-2 teaspoons
4. Whole lemon-1

METHOD:

>>>>>>>>

1. Blend ginger,garlic and salt to a fine paste.
2. add lemon juice and grind little bit.

TIP: Lemon helps to keep the freshness of ginger garlic paste longer,and also avoids discolouring.

salt helps to preserve the ginger garlic paste