Homemade Ginger Garlic Paste – Fresh & Flavourful

"How to Make and Store Ginger Garlic Paste – Easy & Long-Lasting Recipe (No Preservatives!)"

Looking for the best homemade ginger garlic paste recipe to elevate your cooking? Stop settling for store-bought paste that lacks punch and is packed with artificial preservatives. This easy, DIY ginger garlic paste is a fresher, healthier alternative that delivers maximum flavour to your curries, marinades, and stir-fries. Learn how to make ginger garlic paste at home with a long shelf life using simple kitchen staples. It is completely preservative-free, incredibly aromatic, and perfect for quick, effortless daily cooking. Say goodbye to jars and hello to pure, authentic flavour! 

MADURAI KARI DOSAI

    "Sangam Valartha Madurai,  Tamizh Valartha Madurai", Madurai just didn't embrace and encourage learned men and literature but also paved a culinary path laced with hospitality.  Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours.  Madurai known as Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  

    Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa.  As I see, Madurai is hardly the sort of city where you can linger over a relaxed meal or enjoy fine dining, but food is taken very seriously by the locals.  Madurai is not a city which flaunts vibrant restaurants and if you want real food with real taste then you should hardly try not to notice the ambience.  But, as my husband says, there comes the real taste.

    With a wide arena of world-famous Madurai style Street food, with Idlis and Parottas, here we are going to talk about Kari Dosai.  Madurai's most famous Simmakkal Konar Mess Kari Dosai. A three layered thick Dosa, layered with an omelette and then covered with minced mutton/Kothu Kari Masala. This dosai will definitely change your opinion about the extent to which dosas have evolved.  The Konars - are a community of cowherds and goat herds. A community which rears cattle catering Offal dishes sounds shocking though.  As said, "கொன்றால் பாவம் தின்றால் போச்சு!!!"

    If Parotta found its popularity in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food. 

    Speaking the truth, I never have had an opportunity to taste this popular Madurai Kari Dosai which is famous in Simmakkal Konar Kadai.  But ever since I came across this Kari Dosai, wanted to make it and I made it for lunch.  Lunch is one meal we eat heartily, and I planned it during the recent Lock down when all were at home.  With my over whelming attitude, I bought up the hot Dosa griddle with a Kari Dosai all the way from my kitchen to the dining table(which is just 2 steps away) to top it up in my husband's plate.  And there went a mishap, he just extended his hands to spoon in the Salna, and the dosa griddle scorched his back.  I went down with my guilt and ran for a piece of ice cube.  Two hot lines got scorched at his back and the scar took a few days to vanish and until then he enjoyed making me feel guilty of my mishap.  Lesson Learnt: "Never ever bring the dosa griddle(or whatsoever which is hot) to the dining table. Take extra safety measures while handling hot utensils/dishes".

MADURAI KARI DOSAI

    Well, coming back to MADURAI KARI DOSAI - I made this Kari Dosa with a hearty spread of Kothu Kari Masala cooked in a typical Madurai Chukka Varuval Style.  Then what we need is a simple Dosa Batter.  We need to pour thick Dosas as for an Uthappam. Do not spread the Dosa. Spoon out some beaten Egg over the Dosa and top it up with Kothu Kari Masala, drizzle a hearty spoon of Gingelly Oil, cover and cook until the Dosa & Eggs are cooked.  Finally, garnish the Dosa with finely chopped Coriander Leaves. Here you go with a hot Madurai special Kari Dosai.  Serve it along with plain or Chicken/Mutton Salna or any other Curry or Chutney of your choice.  This Kari Dosai is sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and above all it is served along with another Madurai speciality - Salna. Any way, it is an utter indulgence topped with decadence.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI KARI DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

METHOD:

For Madurai Kari Dosai:

• Beat the Eggs along with Salt and keep it aside.(can add Pepper to it if you prefer).
• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Spoon in a ladle of beaten Egg and spread it out on top of the Dosa.
• Wait for a few minutes.  Let it cook halfway through.
• Now spoon in Kothu Kari Masala and spread it out evenly on top of the Egg spread Dosa.
  
• Keep the flame at low while cooking Kari Dosai.
• Drizzle few teaspoons of Gingelly Oil over the Kari Dosai.
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• Garnish it with finely chopped Coriander Leaves.
  
• Once cooked, remove the Kari Dosai from the griddle(there is no need to flip and cook the Dosai).

For more Recipes with MUTTON/ LAMB, Click here... 

MADURAI KARI DOSAI

NOTES:

• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• You don't need to flip and cook the Dosa. 
• I have made Kothu Kari Masala with minced Mutton.
• Can prepare the same Kothu Kari Masala with minced Chicken/Beef.  For a Vegetarian option, can prepare the same recipe with shredded Cabbage, Cauliflower or minced Soya Chunks.
• If you feel adding Eggs to be a heavier option, can skip the step.
• Serve Madurai Kari Dosai with Salna or any Chutney or Curry of your choice.

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

JEERA RICE

    Jeera Rice - is one of the simplest of all flavoured rice which can be cooked up within minutes. A perfect rice dish which serves best to be served for an elaborate meal or as a simple lunch.  Jeera Rice can be easily sneaked in for a Party Menu when you need to serve something as a Vegetarian Option.  This recipe needs very fewer ingredients & less cooking time.

    This is a Cumin flavoured  Rice. You would just need a good quality Basmati Rice for a perfect Jeera Rice.  Then, when it comes to spices all you need is Cumin Seeds, Bay Leaves, Cinnamon, Cardamom & Mace and a little Ghee/Butter. Simple ingredients and an easy recipe, but the taste and aroma of this Rice is amazing, appetizing and all the more satiating.

• Moong Dhal Fry
• Chana Masala
• Paneer Matar Masala
• Dahiwala Aloo
  
• Zafrani Chicken Korma
  
• Chicken Tikka Masala
  
• Mutton Rogan Josh
• Lucknowi Lamb Korma
• Nawabi Egg Korma
• Kadai Egg Masala
  

Cuisine - North India
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

HOW TO COOK JEERA RICE 

JEERA RICE

METHOD 1:

    The first method which I commonly use while make Jeera Rice is cooking the Rice with spices first. Then tempering the Rice with Cumin/Jeera & green chillies and then garnishing the Jeera Rice with coriander leaves to finish of the dish. This is the most common method and this is how it is prepared in restaurants. In this method, the Rice is cooked al dente and then the excess water is drained off. So Rice Water Ratio is not a concern in this method.

INGREDIENTS:

To Cook Basmati Rice:

For Tempering:

METHOD:

To Cook Basmati Rice:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
  
• Boil the water and add all the spices mentioned under for "To Cook Basmati Rice." 
• Let the Vessel be big enough to hold both Rice & water.
  
• Drain the soaked Rice.
• Carefully add Soaked Rice along with a dash of Salt into the boiling Water.
• Cook until the Rice is done.
• Drain the excess water from the cooked rice, pouring it out into a colander.

For Jeera Rice:

• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the cooked Basmati rice and gently mix it.
  
• Fry this for about 5-7 minutes on a very low flame.
• Add another tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

METHOD 2(ONE POT METHOD):

JEERA RICE

INGREDIENTS:

For Jeera Rice:

For Garnishing:

METHOD:

• Wash the Basmati Rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
• Meanwhile, boil 3 Cups of Water and keep it aside.
  
• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  
• Add all the spices mentioned under "For Jeera Rice," and fry it on a very low flame until aromatic.
  
• Then, add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the soaked Basmati rice and gently mix it.
  
• Pour in 3 Cups of Boiling Water to the above.
  
• Add salt and give a quick stir.
  
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

NOTES:

• Can substitute half the amount of ghee with oil.
• Splutter Cumin seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Can add fried Cashew Nuts, as garnish.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice or any long grained raw rice for this dish.

KOTHU PAROTTA

    The truth is that I have never tasted a "KOTHU PAROTTA" from a street vendor. A dish which came into my acquaintance through the words of tastes & memories by my husband. Then gradually through his process of compensating & cooking the same for us. He has his specifications when it comes to cooking Kothu Parotta, as & how a Parotta Master does. Sauteing the seasonings, specifically squeezing out the tomatoes & not chopping them, adding the spices, then adding the Eggs & scrambling them up finely, pouring the Salna, mincing the Parotta etc., & etc. Then comes the main process, mixing it up until all the ingredients are well incorporated with the final result of a wholesome Kothu Parotta. This is where the exact skill & technique of a Parotta Master shows off when it comes to making Kothu Parotta, he shreds a whole Parotta while mixing them up with the seasonings & the Salna with his Iron spatula over a griddle. Kothu Parottas are best eaten at a street-side stall. But this version of homemade Kothu Parotta is the one I have ever known as Kothu Parotta.

    Kothu Parotta is made with shredded flaky Parotta's(Malabar Parottas) that are cooked with a medley of Onions, Green Chillies, a clove or two of Garlic, loads of Curry Leaves, Tomatoes and flavoured with Salna & masala powders. We usually make it along with Eggs, which is a default style at home. You can even add shredded Chicken/mutton pieces into it. The trick to getting perfectly textured(not soggy) Kothu Parotta is to cook them on a medium flame, Mincing & mixing the ingredients until all the seasonings & spices are well incorporated into the minced Parottas. Serve Kothu Parotta, piping hot with a hearty serving of Salna. My husband suggests & prefers it to be served along with Coconut Chutney & Salna.

    Though the total credit of inventing Kothu Parotta goes to Madurai, a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. But the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai in & around Tamil Nadu. Also, we can see this dish in the name of Kothu Roti, which is equally a popular dish in Sri Lankan Cuisine.

    Kothu Parotta is a popular street food sold in most of the South Indian Kaiyendhi Bhavans, Military Hotels and Small Restaurants. Even popular Vegetarian restaurants like Saravana Bhavan & Coimbatore Sree Annapoorna Gowrisankar sell these Kothu Parotta, in the name of a vegetarian version. But in my opinion, the ones sold in Kaiyendhi Bhavans takes the total credit, with their unmatching style of preparation, taste with a medley of spices and seasonings added into it, converting it into a wholesome meal by itself.

    The street food stalls colloquially called Tattu Kadais/Kaiyendhi Bhavans which pop up with the setting sun cater to a wide range of local delicacy/fast food varieties. These small eateries along the roadside are popular among the local crowd for cheap and homely food. Along with the long list of dishes they serve, Kothu Parotta has become the identity of a Kaiyendhi Bhavan in due course. The unflawing sound of the street vendors alias Parotta Masters, indirectly invites their customers to their stalls, announcing the preparation of the so-called Kothu Parotta or minced Parotta. The cling-clang sound which comes out during the process of mincing the Parottas & incorporating them with spices, Salna*, Eggs or sometimes with shredded chicken/mutton pieces with their iron spatula over the iron griddle, is a default sound most of the Street food lovers are accustomed to.  

    This Kothu Parotta Recipe is the way how my husband makes it at home. You can get easy with what you need in your Kothu Parotta recipe. Can add Eggs, shredded chicken/mutton pieces or avoid all these, pour Salna and cook it along or substitute Salna with Mutton/Chicken/Curry Masala, add finely chopped vegetables etc., & etc. No strict rules & recipes to adhere, the idea is to get the taste and feel of a Kothu Parotta you Love the Most. So one final word - Kothu Parotta is best eaten at a street-side stall. But if you cannot get enough of it or if you are living in a place where you cannot get hold of it, then try this homemade Kothu Parotta which is equally good, and convincing to the terms of a Street Food - Kothu Parotta. What you would need are some homemade or store-bought or frozen Parottas, a bit of Salna/Masala Powders & there you can play with it to convert it into Kothu Parotta of your choice.

Salna* 

    Salna is nothing but an Onion- tomato-based neither thin nor thick curry, which also slightly fall under the category of a South Indian Kuruma. It is a default side dish served along with Parotta in most of the restaurants, Kaiyendhi Bhavans(Thattu Kadais), Military Hotels etc., Commonly served as an EMPTY SALNA/PLAIN SALNA & sometimes as Chicken Salna/Mutton Salna and also Veg Salna. Goes well not only with Parotta, but also with Chapati, Idli, Dosa, Idiyappam, Appam, Puttu, Uthappam etc.,  This is not a Curry that is served/ladled out but instead it should be poured-out over the dish. You can see them served in Buckets in roadside eateries or restaurants. I just realized that I haven't yet posted Salna recipe in my blog, will post it soon...

For a detailed Recipe on  HOW TO MAKE PAROTTA(ROTI CANAI),Click here...

Cuisine - South Indian, Sri Lankan
Course - Main
Spice Level  - Medium
Serves - 3- 4
Author - SM

HOW TO MAKE KOTHU PAROTTA

INGREDIENTS:

Parotta - 6 Nos.

Onion - 2 Nos.

Green Chillies - 3-4 Nos.

Garlic - 2 Cloves

Ginger - 1/2 " Piece

Fennel Seeds - 1/4 Tspn

Curry Leaves - 2 Sprigs

Tomato - 2 Nos.

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tspn

Mutton Masala Powder/Curry Masala Powder - 1 Tspn

Egg - 3 Nos.

Salna - 1/2 - 1 Cup

To Garnish:

Coriander Leaves - a few

METHOD:

• Shred the Parottas into small pieces and keep them aside.
• Heat oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Mutton Masala Powder to the above and fry for a while on a very low flame.
• Add finely chopped tomatoes and saute it until tomatoes are well cooked, and oil separates from the mix.
• Alternatively, if you are using Nattu Thakkali(locally grown tomato) then you can easily squeeze it out and add it into the masala. 
• Sprinkle some water, if required.
• Now add Eggs to the above masala, and scramble it up finely. 
• Add salt and mix well.
• Once the eggs are well scrambled up, pour in a few ladles of Salna and give a quick stir.
• Now add shredded Parottas and mix well.
• Mix all the ingredients on a low flame, adding another few ladles of Salna.
• Mince, mix & cook until all the Salna is well absorbed by the shredded Parottas.
• Cook on a very low flame mixing and stirring it continuously until the Kothu Parotta becomes slightly dry. 
• Garnish Kothu Parotta with finely chopped Coriander Leaves.
• Serve Kothu Parotta hot with Salna & Coconut Chutney(If preferred).

NOTES:

• Can make Parotta/Roti Canai & Salna from scratch & then make Kothu Parotta.
• For a quick version, go ahead and buy Parotta from a restaurant, & there you get Salna along with Parotta which makes the job easier.
• Alternatively, make Kothu Parottas with frozen Parottas.
• If you do not have Salna, you can substitute it with any Chicken gravy/Kuruma.
• Or add Mutton/Chicken Masala Powder/Curry Masala Powder and skip adding Salna into your Kothu Parotta recipe.
• For a vegetarian version, skip adding Eggs.
• I have shredded the Parotta before adding them into the dish.
• A Parotta Master would mince up whole Parottas along with the seasonings with his Iron spatula over the griddle.
• To make the job simpler & if you are using a non-stick pan to make this Kothu Parotta, shred the Parottas and then mix them along with the seasonings & Salna.
• Slow cooking the masala on a very low flame enhances the flavour.
• If preferred can add more tomatoes.
• Adjust the number of spices to your preference.
• Cook Kothu Parotta on a low flame until all the Salna & Masalas are well absorbed by the shredded Parottas and cook until it becomes slightly dry.