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Archive for the ‘Basic Recipe’ Category

Here you can find how you can grind the masala’s for the gravy.

Ginger, Garlic Paste

Posted by Geetha on December 17, 2008

Here is the basic recipe for ginger, garlic paste to store them for 10 days or more.



Ginger – as per you needed

Garlic – as per you needed

Salt – to taste

Water – very little


Ginger, garlic


Take ginger and garlic equal amount and peal the skin. Grind them in a mixer or food – processor by adding water. If you want store it was 10 days add oil and very little salt and grind them. Once it is done keep them in a air – tight container and use it 10 days.


If you want to use for more than 1 month add little citric acid powder to the mixer and grind it.


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Idly/ Dosai Batter

Posted by Geetha on December 2, 2008

There are many varieties in dosai and idly but to make this we need to have a good batter. How to make a good batter?


Idly is a one of the hot favorite South Indian Breakfast! It is a quick and delicious comfort food that it is prepared in every household at least once in a week, which is made in rice flour, urad dal and fenugreek seeds. Here is the measurement for the good idly/dosai batter.


Idly rice – 2 ½ cup

Urad dal – ½ cup

Fenugreek seeds – 1 tsp

Salt – to taste

Water – to grind the mixture


Soak the rice for 8 hours or over a night. Same way soak the urad dal and fenugreek seeds for just ½ hour before you grind. Once it is done, wash the urad dal, fenugreek seeds and add water and grind it very fine batter/paste and keep aside. Then wash the rice and add water and grind into a paste (it should not be too fine paste). Once it is done mix both the mixture and add salt. Leave this mixture to the room temperature to ferment (you can leave over night). The next day you can mix it well and prepare idly / dosai. If you need to add salt you can add to it.

Note: Don’t add too much water, you won’t get good idly/ dosai.

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