During my onsite stint in USA I tasted PBJ sandwiches for the first time and loved them. I am in love with peanuts in any form since childhood. My maternal grandfather used to harvest peanuts, so during our summer vacations we used to have heaps of peanuts to eat while we played. So when I tasted peanut butter it was love at first bite. After coming back to India, I saw peanut butter jars from same US brands I was happy till I saw the price tag. Thats when I decided to prepare peanut butter at home. With help of youtube I successfully prepared the butter. All you need to do is nicely roast the peanuts. Remove the skin and then grind in mixie till you get a very smooth powder. If you like butter slightly sweet, add couple of tsp of powdered sugar or honey.Add salt to taste. To get a smooth paste of peanut butter, add oil (preferably peanut oil or any other vegetable oil) and grind till you get smooth peanut butter. If you like it chunky add some roughly grounded peanuts. You make make any variations of peanut butter like red chilli flavour, chocolate flavour etc.
Showing posts with label back to basics. Show all posts
Showing posts with label back to basics. Show all posts
Saturday, April 21, 2012
Wednesday, August 25, 2010
Back to Basics: Ginger Garlic Paste
This is first time I'm entering any blogging event. Back to basic is what looks very simple but actually needs lot of observation of your mom's kitchen and some time management. I thought I can contribute some good tips here hence the blog.
I work in software company and that to in Bangalore. So you can imagine I spend 12hrs outside home. We always have dinner at home which generally consists of rice, daal and one subzi. As the daal is generally plain, subzi will be spicy with onion, giner garlic paste.
It is easy to cook food quickly if some preparations are done over weekend.Ginger-Garlic paste is one such commonly used item in many receipes and its very simple to add some twist in gravy by some variations in ginger garlic paste.
Take equal amount of ginger pieces and peeled garlic cloves say 1 cup each.The ginger roots should be thoroughly washed to ensure complete mud removal. Dry them on kitech towel for 2-3 hours. Now grind ginger and garlic together without adding water. Adding water will reduces chances of storing paste for more than 3-4 days (a week max if you stay in dry and cold climate). You can do some variations to get different taste to the gravies. Add 2 small onions when preparing paste which helps in thickening gravey.If you fry onions and then add to paste then it gives smocky sweetish flavour. Add couple of red chillies which gives nice pink shade to gravey.This paste stays about 1 1/2 -2 months in fridge.
I work in software company and that to in Bangalore. So you can imagine I spend 12hrs outside home. We always have dinner at home which generally consists of rice, daal and one subzi. As the daal is generally plain, subzi will be spicy with onion, giner garlic paste.
It is easy to cook food quickly if some preparations are done over weekend.Ginger-Garlic paste is one such commonly used item in many receipes and its very simple to add some twist in gravy by some variations in ginger garlic paste.
Take equal amount of ginger pieces and peeled garlic cloves say 1 cup each.The ginger roots should be thoroughly washed to ensure complete mud removal. Dry them on kitech towel for 2-3 hours. Now grind ginger and garlic together without adding water. Adding water will reduces chances of storing paste for more than 3-4 days (a week max if you stay in dry and cold climate). You can do some variations to get different taste to the gravies. Add 2 small onions when preparing paste which helps in thickening gravey.If you fry onions and then add to paste then it gives smocky sweetish flavour. Add couple of red chillies which gives nice pink shade to gravey.This paste stays about 1 1/2 -2 months in fridge.
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