Hi All New to cooking, I am unable to use these two ingredients comfortably. Hing: How long to fry after heating the oil? To add at the beginning? or in between or at the end if making a veggie dish? Ginger Garlic paste: It always splutters and the oil splashes on my face and hand. I stand 5 feet away while using this!! How does one actually use it? Please suggest...
Ginger garlic paste -- we usually add it after sautéing onions or veggies . I never add it in oil directly . You can also use a lid till the moisture dries up after adding ginger garlic paste
Hing - I usually use it along with cumin (jeera). Put cumin in medium hot oil, mix for 2 seconds and add hing. Mix again for 2 seconds and add whatever you are making, like onion, tomato, vegetables or dal. Ginger-Garlic paste - I usually grind them separately and store also separately. Don't use water to make paste. Instead if required add little oil to make paste. It will not splutter.
Hing will burn very soon, so add after some of the other tadka ingredients and just before adding the vegetables ! (I usually add it at the end after switching off for dals, rasam and pulusu and pachadi as the hing taste wont be obvious after boiling!) Reg the ginger garlic paste - the water is the culprit - the store bought ones will have a lot of water content. Make you own if possible, with oil as the base - the oil will cool the hot oil a little bit and fry nicely. You will get these enclosed splatter covers at any roadside vessels store or big bazaar or d-mart - four covers in 4 different sizes for Rs. 120 ! Use them depending on your kadai size ! You can use a long ladle - put the ginger-garlic paste with the right hand and immediately close with this cover with the left hand. And let it splutter
