Homemade Ginger-Garlic paste

Ginger-garlic paste is an essential ingredient in indian cooking. It is probably one ingredient that can be found in every indian household as a part of their pantry. For a long time now, I have been making homemade ginger-garlic paste as I don't like the store bought paste because it is way too vinegary, has a whole bunch of preservatives and wasn't doing much for the dishes when using them. By preparing ginger-garlic paste at home and using them in recipes, it packs on flavors and makes the dishes aromatic and tasty.

Ginger is known for its medicinal value. It aids in digestion and is used to treat nausea, upset stomach and gas. Ginger has effective anti-inflammatory properties that provides relief from arthritis or any sort of muscle soreness. Ginger adds great flavor to food. My consumption of ginger starts with a hot cup of my favorite masala/ginger chai everyday and trust me, it is a nice and refreshing way to begin you day!! I like to use ginger when cooking asian food and always keep in hand fresh and frozen ginger (works great especially, if you need grated ginger).

Despite its reputation for a strong flavor, garlic is used as a seasoning worldwide. Garlic can be cooked in several different ways and used in variety of dishes ranging from breads, pasta, garlic-flavored oils, soups, curries and what nots...the list is endless. Did you know that garlic is also referred to as "the stinking rose" due to its health benefits. It can considerably reduce cholesterol levels and prevent heart disease and cancer. It is also known to improve our iron metabolism. To increase health benefits, you should let the crushed or chopped garlic sit for a while before using them.

With a gist of some of the health benefits from ginger and garlic, I suppose it's kinda double duty when you use them in the form of ginger-garlic paste and why wouldn't you when you can enjoy a healthy as well as a flavorful dish!! Typically, ginger-garlic paste is prepared with equal portions of ginger and garlic (1:1 ratio) but I add a little more garlic than ginger but you can adjust it to suit your taste.

Ingredients:

1 cup ginger, peeled and chopped
1 2/3 cup garlic, peeled and chopped
1/2 tsp salt
1 tbsp canola (or any flavorless ) oil

Method:

In a blender or food processor, add the chopped ginger, garlic, salt and oil. Grind to a fine paste.

Store in an airtight glass container. If you don't use it that frequently, you can store it in an airtight container and freeze it. It stays good for months when frozen (normally, I keep mine frozen and use them till they last and they stay fresh and flavorful until the last bit).

Yields 1 1/2 cups.

Homemade Applesauce

An apple a day keeps the doctor away!! Well, I am sure most of us have heard this age old saying when growing up. Apple has many health benefits and works well in sweet or savory dishes. Apple is the most common fruit available in any household. It can be used in several different ways and is a good substitute for eggs in baking. I always have a jar of applesauce in my pantry which I use mostly for baking. Of course, you can't deny the convenience of store-bought applesauce, but it is simple and preservative-free when you make them at home and hardly takes any time. So, here's the basic recipe....

Ingredients:

2 medium apples, peeled, cored and sliced
2/3 cup filtered water
1 - 1 1/2 tsp freshly squeezed lemon juice
Sweetener of choice - raw sugar / agave syrup (optional)
Flavoring of choice (optional)

Method:

To prepare the applesauce, use any variety of apple. I used red delicious for this recipe but prefer fuji or royal gala as it tastes a whole lot better.

In a mixing bowl, add the sliced apples and lemon juice and toss well to coat them.

On medium high flame, pressure cook the sliced apples for 3-4 whistles (or you can alternatively cook it in a saucepan for 10-15 mins until the apples are soft). If you want to flavor with cinnamon powder, add 1/4 tsp over the apple slices when cooking them.

Cool the apples and grind finely along with sweetener of choice.  Mostly, apples tend to be naturally sweet and so, I use sweetener sparingly. Normally, I use about 1/2 - 1 tbsp sugar depending on the apples but adjust to taste, if you like it sweeter.

Store the applesauce in an airtight container and use within 2-3 days. It can be used as a baby food or use in baking recipes.

Yields 1 cup.

Homemade Almond Milk

Almond milk is a popular substitute for dairy milk that has two simple ingredients - almonds and water. It is free of soy, cholesterol and lactose. After being used to buying almond milk from stores, I decided to make it at home (more so, out of desperation, as it is not commonly available in India). Almond milk can be prepared in plain, vanilla or chocolate flavors. I prefer the original unsweetened version as it works best in any recipe as well as in my daily cup of masala chai. The almond milk can be prepared in thick/creamy or slightly thinner consistency to suit your taste.

Ingredients:

1 cup almonds, with skin (preferably soaked overnight or at least for 8-10 hours)

3-4 cups filtered water 

Pinch of salt, optional

Sweetener of choice (maple syrup/agave nectar/date syrup), optional

Flavoring of choice (cocoa powder/vanilla extract), optional

Method:

Soak the almonds in water overnight.  Drain the water from the almonds.

In a blender, add the soaked almonds, 2 cups of water, pinch of salt, sweetener and flavoring. Blend it for 1-2 minutes until it turns into a smooth paste. 

Add the remaining 2 cups of water and blend for another 2-3 minutes till it turns frothy (if you don’t have a big blender like me, you can grind them in 2 batches with half the quantity of nuts and water in each batch).

Place a thick layer of cheesecloth over a big bowl and pour the almond milk through the cheesecloth and strain it. Squeeze the cheesecloth to get all the liquid out (you don’t want to waste any of the milk, do you??).

Enjoy nutritious homemade almond milk with your favorite cereal or a cup of tea/coffee or in baking too. Don’t discard the almond meal inside the cheesecloth. Dry out the almond meal (air dry or stick it in the oven on low temp) and use it in baking, or in soups/gravies as a thickener.

Store the almond milk in the refrigerator and use within 3-4 days.

Note: For thicker milk, use 3 cups water and for lighter milk, use 4 cups water. I used 4 cups of water to make almond milk as I prefer a thinner consistency but 3 ½ cups would be a desirable consistency.

Makes 4 cups.

Rasam powder

Rasam is a south indian dish that is prepared with tamarind pulp and tomato pureé as a base with powdered spices as seasoning. It is part of a traditional meal in most south indian homes and is of fluid consistency and helps aid in digestion (from what I've heard). Rasam powder is easy to prepare and stores well in an airtight container. Personally, I think recipes taste so much better when you use homemade spice blends compared to store-bought and they are economical too. 

Ingredients:

1/2 cup coriander seeds
1/2 cup tur dhal
1/4 cup black pepper powder
1/4 cup cumin seeds
8-10 dry red chillies (adjust to taste)

Method:

In a pan, dry roast the coriander seeds until you get an aroma from it. Set aside.

Dry roast tur dhal, black pepper powder, cumin seeds and dry red chillies for 3-4 mins. Allow the roasted ingredients to cool and grind to a fine powder. Store in an airtight container and use 2-3 tsp (makes it a bit spicy, so adjust to suit your taste) to make any rasam of your choice.

Makes 1 1/2 cups.

Garam Masala Powder

For a while now, I have been thinking of adding a section called ' How-To / Pantry Basics'. This section will serve as a reference for the cooking essentials, be it homemade ginger-garlic paste, making your own oat/quinoa flour or any spice blend. 

The first of the series is 'garam masala'. Garam masala is a blend of spices ground finely that is widely used in indian cuisine. Several versions of garam masala exist with some consisting of dry ginger, nutmeg, fennel, etc. The spices are roasted and ground to bring out its flavors. So, here is my version.

Ingredients:

2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp mixed peppercorns (1/2 tbsp each white & black peppercorns)
1 tsp cloves
2 cinnamon sticks (medium pieces)
2 bay leaves
1 tbsp green cardamom pods (approx. 10 pieces)
2 dry red chillies
2 star anise

Method:

In a pan, on medium heat, dry roast all the ingredients for 6-8 mins until they turn slightly brown.

Allow it to cool and grind to a fine powder. Store in an airtight container and use when required.

Note: This powder was used in the dhal makhani recipe.

Makes 1/2 cup.