How To make Ginger Curry
1 lb Firm tofu
1 ea 1" slice ginger, peeled
2 ea Cloves garlic
6 tb Water
2 tb Peanut butter
1 tb Soy sauce
2 ts Mild curry powder
1 pn Cayenne
1 tb Oil
1 md Onion, chopped
2 c Soy milk
1/2 ts Salt
1/4 ts Black pepper
2/3 c Green peas, fresh/frozen
1/3 c Toasted almonds
Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". Set aside. In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liquid is absorbed. In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds. "Vegetarian Times" March, 1992
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Ginger Curry/ Ginger Pickle Kerala Style by Chef. Hilal Basheer, Varkala. Subscribe for more.
പുളി ഇഞ്ചി | ഇഞ്ചിപ്പുളി | Puli Inji Recipe Kerala Style (Inji Puli / Inji Curry) | Easy Onam Recipe
Puli Inji also called Inji Puli / Inji Curry is an inevitable dish in a Kerala feast called Sadhya. The delicious mix of the sourness of Tamarind and sweetness of Jaggery makes this Kerala style dish a treat to the tastebuds. Puli Inji can be preserved like any other pickles that we make in our daily life. It is always prepared and kept overnight to let all the unique tastes balance well. Friends, please try this easy recipe and post your feedback in the comment section.
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???? SERVES: 25 People
???? INGREDIENTS
Finely Chopped Ginger (ഇഞ്ചി ചെറുതായി അരിഞ്ഞത്) - 1½ Cup (150 gm)
Tamarind (വാളൻപുളി) - Large Lime Size (50 gm)
Hot Water (ചൂടുവെള്ളം) - 2½ Cup (625 ml)
Coconut Oil (വെളിച്ചെണ്ണ) - 4 Tablespoons (60 ml)
Shallot (ചെറിയ ഉള്ളി) - 10 Nos (50 gm)
Green Chilli (പച്ചമുളക്) - 2 Nos (20 gm)
Curry Leaves (കറിവേപ്പില) - 2 Sprigs
Chilli Powder (മുളകുപൊടി) - ½ Tablespoon
Turmeric Powder (മഞ്ഞള്പൊടി) - ½ Teaspoon
Asafoetida Powder (കായം പൊടി ) - ¼ Teaspoon (optional)
Salt (ഉപ്പ്) - 2 Teaspoons
Crushed Jaggery (ശർക്കര പൊടിച്ചത്) OR Brown Sugar - 6 Tablespoon (60 gm)
???? STAY CONNECTED
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Ginger Adrak di tari di recipe… great for immune system ????
Ginger Chicken Curry (Easy 30 minute curry!)
love the fresh bold flavour of ginger, and this chicken curry highlights it the best! Fragrant and melt-in-your mouth good with just the right kick. Let’s make it!
INGREDIENTS
4 tbsp canola oil
3 green cardamom pods
1 bay leaf
1 medium red onion, finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
3 thai chilis, split lengthwise
8 chicken thighs cut into small chunks
1 tsp turmeric
1 tsp ground coriander
¾ cup strained tomato sauce (passata)
Salt to taste
⅓ cup plain yogurt
⅓ cup water
3 tbsp julienned ginger
¼ cup chopped fresh coriander
METHOD
To a large frying pan on medium heat add oil. Once hot add cardamom, and bay leaf. Saute for 10 seconds, then add onion, ginger, garlic, and chilis. Cook the onions until translucent and soft.
Add chicken and increase heat to high. Continue cooking, stirring often until the chicken has almost cooked through. Then season with turmeric, and coriander. Toast the spices with the chicken for a few seconds.
Reduce heat to medium. Pour in strained tomato sauce, season with salt to taste. Stir to coat chicken and continue cooking until the tomatoes reduce and thicken.
Reduce heat to low. Add yogurt to a bowl and whisk until smooth. Pour in yogurt, and gently mix to incorporate. Then increase heat to medium and simmer for 5 minutes.
Add water and cook for 10 minutes.
Once thickened, remove from heat and fold in half the ginger and coriander. Plate and garnish with remaining ginger and coriander.
Serve over rice or with chapathis/roti. Enjoy!
நாகர்கோவில் இஞ்சி கறி / inji Curry/ inji theeyal without coconut /ginger curry
#shorts #injicurry #ginger
Inji Curry recipe/ Ginger Curry
Ingredients
Ginger- 200gms( 3 large pieces)
Grated coconut
Coriander powder-1 tbsp
Chili powder-1 tbsp
Turmeric powder- 1/4 tsp
Coconut oil-5 tbsp
Tamarind- lemon size
Curry leaves
Dry red chili-4
Mustard-1/4 tsp
Asafoetida-1/4 tsp
Jaggery-1/2 tsp
#gingercurry #injikulambu #injitheeyal #gingerrecipes #keralaspecial #lockdown #withme