Benefits of Ginger Garlic Paste

Understanding Ready-Made Ginger Garlic Paste:

Ready-made ginger garlic paste is a convenient culinary ingredient that combines the flavours of fresh ginger and garlic in a pre-prepared form. This paste is widely used in various cuisines around the world, particularly in Asian, Indian, and Middle Eastern cooking. Here are some key points to help you understand Surabhi ready-made ginger garlic paste:

Ingredients:

• Ginger: Provides a warm, slightly spicy, and aromatic flavour.
• Garlic: Adds a pungent and savoury taste.

Convenience:

• Timesaving: Ready-made Surabhi ginger garlic paste eliminates the need for peeling, chopping, and crushing fresh ginger and garlic, saving valuable cooking time.
• Consistency: The paste ensures a consistent flavour and texture, allowing for precise control over the amount used in recipes.
• Versatility:
• Culinary Applications: Used as a base in many dishes, including curries, stews, marinades, stir-fries, and sauces.
• Marination: Ideal for marinating vegetables, imparting a rich and aromatic flavour to the dish.

Long Shelf Life:

• Preservation: Ready-made pastes are often preserved with salt or vinegar, extending their shelf life and reducing the risk of spoilage.

Quality Control:

• Standardization: Commercially produced pastes undergo quality control measures to ensure consistency in taste, aroma, and texture.
• Hygiene: Packaged in airtight containers, ensuring hygiene and preventing contamination.

Health Benefits:

• Nutritional Content: Ginger and garlic are known for their potential health benefits, including anti-inflammatory and antibacterial properties.
• No Additives: High-quality ready-made pastes contain no artificial additives or preservatives, offering a natural flavour profile.

Usage Tips:

• Adjusting Flavour: Chefs and home cooks can adjust the quantity of the paste based on personal preferences, ensuring a customized taste in dishes.
• Storage: Store in a cool, dark place or refrigerate after opening to maintain freshness.
• Ready-made Surabhi ginger garlic paste is a versatile and time-saving ingredient that adds depth and complexity to a wide range of dishes. Its convenience, long shelf life, and consistent quality make it a valuable addition to the kitchen, especially for those looking to streamline their cooking process without compromising on flavour.

 

Origin of Ginger Garlic Paste:

• The origin of ginger garlic paste can be traced back to the rich culinary traditions of South Asia, particularly in Indian cuisine. This aromatic paste, a harmonious blend of ginger and garlic, has deep historical roots and has become an integral part of diverse global cuisines. Let's explore the origin and evolution of Surabhi ginger garlic paste:

1. Ancient Culinary Roots:

• The use of both ginger and garlic in cooking dates back thousands of years. In traditional Ayurvedic medicine, these ingredients were recognized not only for their culinary appeal but also for their medicinal properties.

2. Indian Culinary Heritage:

• Ginger and garlic have been staple ingredients in Indian kitchens for centuries. The synergy of these two flavours became a fundamental component of numerous regional cuisines across the Indian subcontinent.

3. Emergence of Ginger Garlic Paste:

• The amalgamation of ginger and garlic into a paste is a culinary innovation that emerged from the need for efficiency and convenience in Indian kitchens. The meticulous process of peeling, chopping, and crushing these two ingredients was streamlined by creating a pre-prepared paste.

4. Traditional Preparation Techniques:

• In the early days, families often prepared ginger garlic paste manually, using a mortar and pestle. This labour-intensive method required skill and patience but allowed for a more personalized touch in the blending of flavours.

5. Culinary Influence Beyond India:

• As Indian cuisine gained popularity globally, so did the use of Surabhi ginger garlic paste in international cooking. Chefs and home cooks from various cultural backgrounds embraced this aromatic blend to infuse their dishes with the distinctive flavours of ginger and garlic.

6. Commercial Production and Globalization:

• With the rise of the food industry and globalization, the demand for convenient culinary solutions increased. This led to the commercial production of Surabhi ginger garlic paste, making it readily available to consumers around the world.

7. Integration into Diverse Cuisines:

• Surabhi’s Ginger garlic paste seamlessly integrated into a wide array of international cuisines, including Middle Eastern, Southeast Asian, and African. Its versatility in enhancing the flavour of both vegetarian and non-vegetarian dishes contributed to its widespread adoption.

8. Modern-Day Availability:

• Today, ready-made Surabhi ginger garlic paste is commonly found in supermarkets and grocery stores. Brands offer variations of the paste, catering to different taste preferences and culinary needs.

9. Culinary Innovation:

• The use of Surabhi ginger garlic paste has also expanded beyond traditional recipes. Creative chefs and home cooks now incorporate it into fusion dishes, showcasing the adaptability of this culinary staple.
• The origin of ginger garlic paste is deeply rooted in the historical culinary landscape of South Asia, with its evolution driven by a combination of traditional practices, culinary innovation, and the globalization of flavours. From its humble beginnings in Indian kitchens, this aromatic paste has found its way into kitchens worldwide, enriching a myriad of dishes with its distinctive and timeless combination of ginger and garlic.

 

 Advantages of Ready-Made Ginger Garlic Paste over Homemade:

Time-Saving Convenience:

• Ready Availability: One of the primary advantages of Surabhi ginger garlic paste is its immediate accessibility. It eliminates the time-consuming process of peeling, chopping, and crushing fresh ginger and garlic, allowing for quick and efficient cooking.

Consistent Flavour Profile:

• Standardization: Commercially produced Surabhi ginger garlic paste undergoes rigorous quality control measures, ensuring a consistent flavour profile. This consistency is often challenging to achieve when making the paste at home, where the ratio of ginger to garlic may vary.

Extended Shelf Life:

• Preservation: Ready-made pastes are often preserved with salt or vinegar, prolonging their shelf life. This preservation prevents spoilage and allows for long-term storage, reducing the likelihood of wastage compared to homemade paste.

Hygienic and Convenient Packaging:

• Airtight Containers: A Surabhi Ginger garlic paste is typically packaged in airtight containers, maintaining hygiene and preventing contamination. This packaging also enhances convenience, as the paste can be easily squeezed or spooned out without the need for additional utensils.

Versatility in Usage:

• Diverse Culinary Applications: The ready-made Surabhi paste is versatile and can be used in a wide range of dishes, such as curries, stews, marinades, and stir-fries. Surabhi’s consistent texture and flavour allow for precise control over the amount used, enhancing the overall culinary experience.

No Prep Work Required:

• Saves Labor: Using pre-made Surabhi ginger garlic paste eliminates the laborious task of preparing fresh ingredients, Surabhi making it an ideal choice for busy individuals or those who may not have the time for extensive meal preparation.

Customizable Quantity:

• Flexible Usage: Chefs and home cooks can easily adjust the quantity of Surabhi ginger garlic paste based on personal preferences and the specific requirements of a recipe. This flexibility is advantageous for achieving a desired taste without the guesswork of measuring individual components.

Conservation of Ingredients:

• Minimizes Waste: The use of ready-made paste minimizes waste, as there is no need to discard ginger and garlic remnants or deal with excess quantities that might go unused. This contributes to a more efficient and sustainable cooking process.

Global Accessibility:

• International Cuisine: Surabhi Ginger garlic paste is a staple in various global cuisines, allowing individuals from different cultural backgrounds to incorporate authentic flavours into their dishes without the need for extensive preparation.
• The advantages of Surabhi ginger garlic paste over homemade paste lie in its time-saving convenience, consistent flavour, extended shelf life, hygienic packaging, versatile usage, and the elimination of labour-intensive preparation. These factors make it a valuable and practical culinary ingredient for both professional chefs and home cooks seeking efficiency without compromising on taste.

 

Cooking Convenience: Time-Saving Benefits:

• In the fast-paced world of today, where time is a precious commodity, Surabhi's Ginger Garlic Paste emerges as an indispensable ally for bachelor’s and working women seeking cooking convenience. This specially crafted paste not only preserves the authentic flavours of ginger and garlic but also offers significant time-saving benefits, making it an essential tool in the kitchen.

1.  Instant Accessibility:

• Surabhi's Ginger Garlic Paste provides instant access to the rich, aromatic blend of ginger and garlic without the hassle of peeling, chopping, and grinding. For bachelor’s and working women, this means a shortcut to flavourful dishes without compromising on taste.

2.  Consistent Flavour in Every Spoonful:

• The paste is meticulously crafted to maintain a consistent flavour profile, ensuring that each spoonful delivers the perfect balance of ginger's warmth and garlic's pungency. This consistency eliminates the need for trial and error in achieving the right blend, saving both time and ingredients.

3. Time-Efficient Meal Preparation:

• For those with tight schedules, Surabhi’s Ginger Garlic Paste significantly reduces the preparation time for various dishes. Whether it's a quick stir-fry, curry, or marinade, the paste allows for swift and efficient cooking without compromising the authenticity of the cuisine.

4. Extended Shelf Life:

• The paste comes in airtight packaging, preserving its freshness and flavours for an extended period. This feature ensures that even with infrequent cooking, bachelor’s and working women can always rely on Surabhi's Ginger Garlic Paste to add a burst of flavour to their meals.

5. Customizable Usage:

• Surabhi understands that every individual has their own taste preferences. The paste offers the flexibility for users to adjust the quantity according to their liking, enabling them to tailor the flavour to suit their unique palate.

6. No More Kitchen Cleanup Hassles:

• The days of dealing with messy chopping boards and garlic-scented hands are over. Surabhi's Ginger Garlic Paste eliminates the need for extensive cleanup, allowing users to focus on enjoying their delicious creations rather than spending time on post-cooking chores.

7. Global Flavors at Your Fingertips:

• With Surabhi's Ginger Garlic Paste, bachelor’s and working women, chefs, home cooks can effortlessly infuse global flavours into their everyday cooking. From Indian curries to Asian stir-fries, this versatile paste caters to a wide range of culinary preferences.

8. Elevating Culinary Creativity:

• Surabhi's encourages culinary experimentation by simplifying the cooking process. Bachelor’s, home cooks and working women can explore new recipes and get creative in the kitchen without the burden of time-consuming prep work.
• Surabhi's Ginger Garlic Paste emerges as a time-saving culinary hero, catering to the busy lifestyles of bachelor’s and working women. This convenient kitchen companion not only streamlines meal preparation but also ensures that the joy of cooking remains intact, allowing individuals to savour delicious and authentic flavours effortlessly.

 

Why Ginger Garlic Paste is Important in Every Dish?

1.  Foundation of Flavour:

• Surabhi's Ginger Garlic Paste serves as the foundation of flavour in every dish. The harmonious blend of ginger's warmth and garlic's pungency creates a robust and aromatic base that enhances the overall taste profile of a wide variety of cuisines.

2. Versatility in Cuisine:

• Its versatile nature allows Surabhi's Ginger Garlic Paste to seamlessly integrate into diverse culinary traditions. From Indian curries and Middle Eastern stews to Asian stir-fries, this paste transcends cultural boundaries, adding authenticity to every dish it graces.

3. Time-Efficient Cooking:

• With Surabhi's Ginger Garlic Paste, the time-consuming task of peeling, chopping, and grinding fresh ginger and garlic is eliminated. This time efficiency is crucial in modern-day kitchens, making it an essential component for busy individuals who seek quick and convenient meal preparation.

4. Consistent Flavour Profiling:

• The paste ensures a consistent flavour profile in every application. Unlike using freshly chopped ingredients, Surabhi guarantees a reliable blend of ginger and garlic, reducing the risk of variations in taste and allowing cooks to achieve culinary perfection with ease.

5. Enhanced Convenience:

• Surabhi's Ginger Garlic Paste offers unmatched convenience in the kitchen. Its ready availability means cooks can effortlessly add complex flavours to their dishes without the need for extensive prep work, streamlining the cooking process and making it accessible to both seasoned chefs and amateur cooks.

6. Balanced Aromatics:

• The careful combination of ginger and garlic in Surabhi's paste creates a balanced aromatic experience. The paste not only imparts a delightful fragrance to the dish but also elevates the overall sensory appeal, enticing both the cook and those fortunate enough to enjoy the meal.

7. Preservation of Freshness:

• Packaged in airtight containers, Surabhi's Ginger Garlic Paste ensures the preservation of freshness for an extended period. This feature is vital for those who may not use large quantities regularly, providing a reliable and lasting source of rich flavour in their culinary endeavours.

8. Customizable Intensity:

• Surabhi understands that taste preferences vary. The Surabhi Ginger Garlic paste allows for easy customization, enabling users to control the intensity of the ginger and garlic flavours in their dishes, ensuring a personalized and satisfying culinary experience.

9. Culinary Innovation:

• Surabhi's Ginger Garlic Paste inspires culinary creativity by simplifying the cooking process. It acts as a catalyst for experimenting with new recipes, allowing cooks to explore a spectrum of flavours and create diverse, mouthwatering dishes effortlessly.
• Surabhi's Ginger Garlic Paste is not just an ingredient; it is a culinary essential that transforms every dish it touches. From its foundational role in flavour creation to its time-saving convenience and versatile applications, this paste has earned its place as a must-have in every kitchen, enriching the culinary experience for cooks and diners alike.

 

Popular Recipes Using Ginger Garlic Paste:

• Surabhi's Ginger Garlic Paste can be a versatile and flavourful addition to a wide range of recipes, enhancing the taste and aroma of your dishes. Here are some popular recipes where Surabhi's Ginger Garlic Paste can be used:

Vegetable Stir-Fry:

• In a hot wok, stir-fry a mix of colourful vegetables with Surabhi's Ginger Garlic Paste. Add soy sauce, a touch of honey, and toss until the vegetables are tender yet crisp. Serve as a healthy and flavourful side dish.

Spicy Lentil Soup (Dal Tadka):

• Use Surabhi's Ginger Garlic Paste to sauté onions and tomatoes before adding lentils and water. Season with spices and let it simmer until the lentils are cooked. Finish with a tempering of cumin seeds, mustard seeds, and fresh coriander for a comforting dal tadka.

Paneer Tikka:

• Marinate paneer cubes with Surabhi's Ginger Garlic Paste, thick yogurt, gram flour and spices. Thread them onto skewers and grill or bake until they get a nice char. Serve with mint chutney for a delicious appetizer.

Garlic Naan:

• Add Surabhi's Ginger Garlic Paste to the dough while making garlic naan. The paste not only infuses the naan with a delightful flavour but also adds an aromatic touch to this classic Indian bread.

Ginger Garlic Fried Rice:

• Sauté Surabhi's Ginger Garlic Paste with cooked rice, vegetables, and soy sauce for a quick and flavourful ginger garlic fried rice. Top with green onions for added freshness.
• These recipes showcase the versatility of Surabhi's Ginger Garlic Paste, making it a convenient choice to elevate the flavours of various dishes in your kitchen.

5 BEST RECIPES USING SURABHI GINGER GARLIC PASTE

Paneer Tikka Masala

Introduction:

Paneer Tikka Masala is a tantalizing Indian dish that marries the smoky flavours of grilled paneer with a rich, tomato-based curry. This vegetarian delight showcases marinated cottage cheese cubes, infused with ginger garlic paste, aromatic spices, and cooked to perfection. The luscious blend of creamy texture and vibrant spices makes Paneer Tikka Masala a beloved and flavourful choice in Indian cuisine.

Ingredients:

For Paneer Tikka:

• 250g paneer, cut into cubes.
• 1 cup thick yogurt
• 1 tablespoon Surabhi ginger-garlic paste.
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• 1 tablespoon turmeric powder
• 1 tablespoon cumin and coriander powder
• Salt to taste
• 2 tablespoons mustard oil
• Skewers (wooden or metal)

For Gravy:

• 2 tablespoons vegetable oil
• 1 large onion finely chopped.
• 1 tablespoon Surabhi ginger-garlic paste.
• 1 cup Surabhi tomato puree
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• 1 tablespoon coriander powder
• 1/2 cup cashew nuts, soaked in water and ground to a paste.
• 1 cup water
• Salt to taste
• 2 tablespoons butter
• Fresh coriander leaves for garnish.

How to make:

For Paneer Tikka:

• In a bowl, mix yogurt, Surabhi ginger-garlic paste, red chili powder, garam masala, turmeric powder, cumin powder, salt, and mustard oil to make the marinade.
• Add paneer cubes to the marinade, making sure each piece is well-coated. Let it marinate for at least 2 hours, or overnight in the refrigerator for better flavour.
• Preheat your grill or oven. Thread the marinated paneer cubes onto skewers.
• Grill the paneer until it is golden brown on all sides. If using an oven, bake at 200°C (392°F) for 20-25 minutes or until the paneer is cooked and has a nice char.

 

For Gravy:

• Heat vegetable oil in a pan. Add chopped onions and sauté until golden brown.
• Add Surabhi ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears. 

• Stir in Surabhi tomato puree, red chili powder, garam masala, coriander powder, and salt. Cook until you see the oil separate from the spice mixture. 

• Add cashew nut paste and cook for an additional 2-3 minutes. 

• Pour in water and simmer the gravy for 5-7 minutes until it reaches the desired consistency. 

• Add grilled paneer to the gravy and let it simmer for another 5 minutes. 

• Finish the dish by adding butter and garnishing with fresh coriander leaves.
• Serve hot with naan, roti, or rice.
• Enjoy your homemade Paneer Tikka Masala!

 

 

VEG MOMOS

Introduction:

Veg Momos, a delectable Asian treat, are steamed dumplings filled with a flavourful mix of finely chopped vegetables and aromatic spices. Originating from Tibetan and Nepali cuisine, these bite-sized delights are cherished for their soft dough and savoury fillings. Perfect for a light snack or appetizer, Veg Momos offer a delightful blend of textures and tastes, making them a favourite across diverse culinary preferences.

 

Ingredients:

• For the Dough:
• 1 cup all-purpose flour
• A pinch of salt
• Water (as needed)

For the Filling:

• 1 cup mixed vegetables (cabbage, carrots, bell peppers, etc.), finely chopped.
• 1 tablespoon oil
• 1 tablespoon Surabhi ginger-garlic paste.
• 2 green chilies finely chopped.
• 2 tablespoons spring onions finely chopped.
• 1 tablespoon Surabhi dark soya sauce
• 1 tablespoon Surabhi vinegar
• Salt and pepper to taste

How to make:

For the Dough:

• In a bowl, combine all-purpose flour and a pinch of salt.
• Gradually add water and knead to form a smooth, elastic dough.
• Cover the dough and let it set for 30 mins.

For the Filling:

• Heat oil in a pan. Add Surabhi ginger-garlic paste and sauté until fragrant.
• Add chopped vegetables and stir-fry for 2-3 minutes.
• Add Surabhi soya sauce, Surabhi vinegar, salt, and pepper. Stir everything together and let it cook for 2 more minutes.
• Remove from heat and let the filling cool.

Assembling and Cooking:

• Roll the rested dough into small balls and flatten them into thin, round discs.
• Put some vegetable mix in the middle of each flat dough.
• Fold the edges of the disc to create a half-moon shape, pinching the edges to seal.
• Repeat until all momos are assembled.

Steaming:

• Place the momos in a steamer lined with parchment paper or cabbage leaves to prevent sticking.
• Steam for about 15-20 minutes or until the momos are cooked and the dough becomes translucent.
• Serve hot with a dipping sauce made of Surabhi soya sauce, Surabhi vinegar, and chopped green chilies. Or you can serve it with delicious Surabhi Schezwan Sauce.
•  Enjoy your homemade Veg Momos!

 

VEGETABLE BIRYANI 

Introduction:

Vegetable Biryani is a fragrant and flavourful Indian rice dish featuring aromatic basmati rice, mixed vegetables, and a blend of spices. This one-pot wonder delights the senses with its rich taste, making it a beloved and wholesome vegetarian option in Indian cuisine.

Ingredients:

For the Rice:

• 1 cup basmati rice soaked for 30 minutes and drained.
• 2 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Vegetable Mix:

• 1 cup mixed vegetables (carrots, peas, beans, potatoes), chopped.
• 1 large onion thinly sliced.
• 1 large tomato, chopped.
• 1/2 cup plain yogurt
• 1/2 cup mint leaves, chopped.
• 1/2 cup coriander leaves, chopped.
• 2 green chilies finely chopped.
• 1 tablespoon Surabhi ginger-garlic paste.
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

For the Biryani Layering:

• 2 tablespoons ghee (clarified butter)
• Fried onions for garnish (optional)
• Fresh coriander leaves for garnish.
• Saffron strands soaked in warm milk for colour (optional)

How to make:

Cooking Rice:

• Heat up 2 cups of water in a big pot until it’s boiling.
• Add soaked and drained basmati rice along with bay leaf, cardamom pods, cloves, cinnamon stick, and salt.
• Cook the rice until it's 70-80% cooked. Drain the water and set aside.

Preparing Vegetable Mix:

 

• In a pan, heat oil or ghee. Add sliced onions and sauté until golden brown.
• Add Surabhi ginger-garlic paste and green chilies. Cook for a min until the raw smell disappears.
• Put in chopped tomatoes and cook until they become soft, and you can see the oil separating.
• Put in chopped mixed vegetables, turmeric powder, red chilli powder and salt. Let the vegetable cook for 5-7 minutes until they are halfway done.
• Add yogurt, mint leaves, coriander leaves, and garam masala. Mix well and cook for another 2-3 minutes.

Layering Biryani:

• Preheat your oven to 350°F (180°C).
• In a deep dish safe for the oven, put half of the rice that’s partly cooked at the bottom.
• Top it with the vegetable mix.
• Add the remaining rice on top.
• Drizzle ghee over the rice and sprinkle fried onions (if using), fresh coriander leaves, and saffron-soaked milk.

Cooking Biryani:

• Cover the dish with a lid that fits well or use aluminium foil.
• Bake in the preheated oven for 20-25 minutes or until the rice is fully cooked and aromatic.
• Alternatively, you can place the dish on a tawa (griddle) on low heat and cook covered for about 15-20 minutes.

Serving:

• When it’s finished, use a fork to gently separate.
• Serve hot with raita, salad, or your favourite side dish.
• Enjoy your flavourful and aromatic vegetable biryani!

 

GOBI 65

Introduction:

Gobi 65 is a popular and delicious Indian appetizer made with cauliflower florets. It's a spicy and flavourful dish that's perfect for parties or as a snack. Here's a simple recipe for Gobi 65:

• 15 florets gobi / cauliflower
• ½ tsp salt
• 4 cup hot water
• for frying:
• 2 tbsp curd / yogurt, thick
• 1 tsp Kashmiri red chilli powder
• ¼ tsp turmeric
• ½ tsp garam masala
• ½ tsp coriander powder
• 1 tsp Surabhi ginger garlic paste
• 1 tsp lemon juice
• few curry leaves, chopped
• 2 tbsp coriander, finely chopped
• 1 tsp oil
• ½ tsp salt
• ¼ cup corn flour
• ¼ cup rice flour
• oil, for frying

For tempering:

• 3 tsp oil
• ½ tsp cumin / jeera
• 1 inch ginger, finely chopped
• 2 clove garlic, finely chopped
• 2 dried red chilli, broken
• few curry leaves, chopped
• 1 tbsp curd / yogurt
• ½ tsp Kashmiri red chilli powder
• ¼ tsp salt
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

• Firstly, in a large bowl take 15 florets gobi and ½ tsp salt.
• Pour 4 cup hot water and allow to blanch for 5 minutes.
• Drain off the water and take blanched gobi in a large bowl.
• Add 2 tbsp curd, 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp Surabhi ginger garlic paste and 1 tsp lemon juice.
• Also add few curry leaves, 2 tbsp coriander, 1 tsp oil and ½ tsp salt.
• Mix well and allow to marinate for 30 minutes.
• Now add ¼ cup cornflour and ¼ cup rice flour.
• Mix well coating flour uniformly.
• Deep fry in hot oil stirring occasionally.
• Drain off over kitchen paper once gobi turns crispy and golden.
• To prepare tempering, heat 3 tsp oil and splutter ½ tsp cumin, 1 inch ginger, 2 clove garlic, 2 dried red chilli and few curry leaves.
• Keep the flame on low and add 1 tbsp curd, ½ tsp chilli powder and ¼ tsp salt.
• Sauté well until it is well combined well.
• Add in fried gobi and mix well coating sauce uniformly.
• Finally, add 2 tbsp coriander and enjoy gobi 65 for an evening snack.

How to make:

• In a large bowl take 15 florets gobi and ½ tsp salt.
• Pour 4 cup hot water and allow to blanch for 5 minutes.
• Drain off the water and take blanched gobi in a large bowl.
• Add 2 tbsp curd, 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp Surabhi ginger garlic paste and 1 tsp lemon juice.
• Also add few curry leaves, 2 tbsp coriander, 1 tsp oil and ½ tsp salt
• Mix well and allow to marinate for 30 minutes.
• Now add ¼ cup cornflour and ¼ cup rice flour.
• Mix well coating flour uniformly.
• Deep fry in hot oil stirring occasionally.
• Drain off over kitchen paper once gobi turns crispy and golden.
• To prepare tempering, heat 3 tsp oil and splutter ½ tsp cumin, 1 inch ginger, 2 clove garlic, 2 dried red chilli and few curry leaves.
• Keep the flame on low and add 1 tbsp curd, ½ tsp chilli powder and ¼ tsp salt.
• Sauté well until it is well combined well.
• Add in fried gobi and mix well coating sauce uniformly.
• Finally, add 2 tbsp coriander and enjoy gobi 65for an evening snack

 

 

 CHANNA MASALA  

Introduction:

Chana Masala, a beloved Indian dish, features tender chickpeas enveloped in a robust blend of aromatic spices, including ginger and garlic. This vegan and gluten-free delicacy tantalizes the taste buds with its rich, flavourful curry base, offering a hearty and satisfying experience. A staple in Indian cuisine, Chana Masala is a celebration of diverse spices and wholesome ingredients, creating a dish that's both comforting and exotic.

Ingredients:

• 2 cups canned or cooked chickpeas (drained if canned)
• 1 large onion, finely chopped
• 1 cup Surabhi tomato puree
• 2 tablespoons Surabhi ginger-garlic paste
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon amchur (dry mango powder)
• Salt to taste
• 2 tablespoons cooking oil
• Fresh coriander leaves for garnish.

How To Make:

Prepare Ingredients:

•  Chop the onions finely, and finely chop the green chili.

Sauté Aromatics:

•  Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add Surabhi ginger-garlic paste to the onions and sauté for 1-2 minutes until the raw smell disappears.

Spices:

• Add ground cumin, coriander powder, turmeric powder, red chili powder, and salt. Sauté the spices for a minute to let them release their flavours.

Surabhi Tomato Puree: 

• Pour in Surabhi tomato puree and cook until the oil starts to separate from the masala.

Chickpeas: 

• Add the cooked or canned chickpeas to the masala. Mix well to coat the chickpeas with the spices.

Simmer: 

• Add a cup of water to the mixture and bring it to a simmer. Let it cook for 10-15 minutes, allowing the flavours to meld together.

Adjust Seasonings:

• Adjust the seasoning according to your taste. Add garam masala and amchur (dry mango powder) for a tangy flavour.

Garnish:

• Garnish the Chana Masala with fresh coriander leaves and chopped green chilies.

Serve: 

• Serve hot with rice or naan bread. You can also squeeze a bit of lemon juice on top before serving for an extra burst of flavour.

Enjoy your homemade Chana Masala with the rich and aromatic blend of spices!