HOW TO MAKE GINGER -GARLIC PASTE

Normally i used to make fresh ginger garlic paste on the mean while of cooking , but during early morning hurry burries, felt it might be more easier if grounded paste is available .So tried to make in little bit more quantities.But i hate the weird smell from it.If using market one then the same problem persist and preservatives will be thr.So one aunty who was staying near to us gave the idea of adding turmeric powder and oil while grounding,Turmeric acts as preservatives and oil give a smoothening to the paste.

Ingredients:

GINGER	1 CUP
GARLIC	1 CUP
TURMERIC PWD	½  TSP
OIL	1 TSP

Method:
1. Peel the skin of garlic and ginger
2. Wash thoroughly.
3.  Cut the ginger into small cubes

4. Add all the ingredients into the blender and make a smooth paste of it.




5. Store this in an air tight container

TIPS: 1 Use fresh ginger and garlic. 2. Always keep the paste in refridgerator 3. Keeping outside for long time will make the      paste  spoil. 4. Never touch the edges of the container with hands.This will create a black colour.

WHEAT AND RICE DOSA

I usually try instant items when i am lazy.One such instant item is this.My kid is not much interested in gothambu dosa.So i added rice flour to it and made it like uttappam style.In this i have added only basic items..

Ingredients:

WHEAT FLOUR	1 CUP
RICE FLOUR	½ CUP
ONION	1( very finely chopped)
GREEN CHILLIES	2
SESAME OIL	FOR DRIZZLING
GRATED  GINGER	A SMALL PIECE
CURRY LEAVES	1 STEM ( chopped)
SALT	½ TSP
WATER	AS REQ

Method:

• Mix all the ingredients together.And stir well so that no lumps is formed .
• The consistency must be not toooo thin nor thick.

•  Heat a non stick pan / a dosa tawa, pour a ladle full of dough on it

• As it contains solid particles, u cant do as easy as plain dosa.
• So slowly pour it either from outer circle to inner or vice versa.
• It will be difficult to do with the bottom of the ladle as we do for dosa.
• Drizzle with sesame oil .
• When one side is done, flip to the other side .cook the dosa in med flame.
• Have it with coconut chutney , ulli chammandi or tomato chutney

Tips: 1.  Sesame oil is best for drizzling. 2.  You can substitute oil with ghee. 3.  Can also add some grated carrots to it. 4.  Can temper the dough with mustard seeds and urad dal. 5.   If the dosa dough is not enough , then do the same recipe, then avoid rice flour.