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Basic Paste - To make cooking easy

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Apr 17, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thank you veru much my dear friends :)
     
  2. SamidhaRS

    SamidhaRS Silver IL'ite

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    Hi Krishnaamma,

    Hope u r doing well.

    I have tried your Shahi Paste yesterday. A little query, can I add small amount of water to fine paste it? Without water it is difficult to make smooth paste. Plz suggest if there is any other way for doing this.

    Thanks :)
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    no problem ya, you can add little water while making paste :)
     
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  4. SamidhaRS

    SamidhaRS Silver IL'ite

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    Thanks Krishnaamma :)

    I like your Tag Line too.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    :) ho... Thank You :)
     
  6. achu1

    achu1 Silver IL'ite

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    Nice recipie.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    thank you ma :)
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Tamarind Paste for Easy Cooking - Puli paste

    We South Indians, prepare sambar or rasam almost daily. For that we have to soke tamarind in hot water and extract water from that to make sambar or rasam. One day that water becomes more and another less in puli taste. To avoid that and to save time, do the following.

    Take 1/4kg tamarind and soke it in hotwater for ½ to one hour.
    If you have Preeti mixer grinder, take the JUICE EXTRACTER
    and take juice out of the soaked tamarind. Let it be as thick as possible.

    Other wise as usual do it by hand. Then put a big pan and heat it. Add 150 to 200 gms. of Sesame oil. Make tempering with mustard seeds, turmeric powder and asafetida powder.

    Let the mustard seeds burst. Now add the extracted tamarind water in the pan. Add a little salt. Stair rarely and allow it to become like a paste. Oil must come out of the paste. That is the correct indication that you prepared the paste correctly.

    Dry fry 2 table spoon Fenugreek, in another pan and powder it. Add the fenugreek powder in the Tamarind Paste. Mix well and remove it from the fire.

    Keep aside for more than 2 hours. Now put it in a glass bottle and close it. Keep it in the fridge. When ever you need to prepare sambar, rasam, puliyodarai, puli kootu or any puli based items, you can use this paste instantly.

    For vathal kuzhmbu or sambar for 4 persons, prepare as usual and after tempering, add 2 cups of plain water and add this tamarind paste. 2 spoons will be ok for your sambar. If you want more puli, at any time you can add the paste as per your taste. That is the Best advantage of this Tamarind paste.

    Note: Some used to cook tamarind in cooker, but we cant use that tamarind paste on auspicious days :( so I used to make like this :)
     
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  9. Deepu04

    Deepu04 IL Hall of Fame

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    Re: Smooth Peanut Butter

    @krishnamma, please tell if we have any other option to prepare peanut butter without food processor.
     
  10. Deepu04

    Deepu04 IL Hall of Fame

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    Re: Tamarind Paste for Easy Cooking - Puli paste

    @ Krishnamma woooow.... Ur ready made pates are really superb for faster cooking especially basic gravy and tamarind paste... I am loving ur recipes. Thank you for providing links to ur posts. :wow:thankyou2:
     

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