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Shiva Grows
- Thread starter shiva82
- Start date
paste is fine . lasts longer too. use a touch less than fresh as it will be slightly concentrated . i go by eyesight . i make a full curry for at east 4 people, and make a golf ball size mix of fresh garlic and fresh ginger blended up . what size curry do you intend to make?
RobFromTX
Well-known member
summertime , tennessee . log cabin and a big jar of buds , and a bbq . plenty of meat that's my idea of heaven
Yeah everything is high quality custom designed home made there, and the people are very hospitable and down to earth.
They take care of one another, and with the vast mountains and boulder-filled creeks it is a paradise.
You're going to want a four wheeler, dirtbike, or horse. Always more views to enjoy!
They take care of one another, and with the vast mountains and boulder-filled creeks it is a paradise.
You're going to want a four wheeler, dirtbike, or horse. Always more views to enjoy!
biryani style. one pot is do ableEnough for a 1-1/4 cup dry rice. I pour fat cups of rice when I do the 1 cup amount.
Then I will put it on my pot pie, just kidding, no i probably will.
so with the concnentrated ginger , you will use a level table spoons worth , to 4 x large clothes of crushed garlic . mix the two together. that is your pastes. you can also add half a birdseye type chilli to this mix but it is not needed . especially for the american palette .
first , you sauted your onions on very low heat with lots of quality oil, until the sliced onion are cear and soft and not burnt
first , you sauted your onions on very low heat with lots of quality oil, until the sliced onion are cear and soft and not burnt
Whatever you want to call it, I'm still putting it on my pot pie. I always go southwest beef potroast with chili powder, garlic, mustard, and black beans. I think I'm pioneering food dishes, going where no man has gone before.
Just kidding will try it separate first at least.
Just kidding will try it separate first at least.
then you add you ginger and garlic paste , still on low and just mix it into onion for two minutes
then you add spice and meat ,seal the meat , then you add half or in your case a quarter tin of chopped tomatoes and any other veg , and a cup of stock or water. season to taste once the meat is no longer raw. cook until succulent. add water or stock as it dries up until it is soft and succulent. the only spice i dont add at the beginning is garam masala . and fresh coriander is always added final fresh on the finsihed dish or near the end to keep its colour and not make it over powering
then you add spice and meat ,seal the meat , then you add half or in your case a quarter tin of chopped tomatoes and any other veg , and a cup of stock or water. season to taste once the meat is no longer raw. cook until succulent. add water or stock as it dries up until it is soft and succulent. the only spice i dont add at the beginning is garam masala . and fresh coriander is always added final fresh on the finsihed dish or near the end to keep its colour and not make it over powering
I think I have a garlic press, or used to. Will come in handy!
I have plenty of olive oil in reserve. Actually have 23 x 1.5 liters of organic olive oil to cook storable emergency food.
You are saying just enough oil to saturate it not to deep fry I assume.
I have plenty of olive oil in reserve. Actually have 23 x 1.5 liters of organic olive oil to cook storable emergency food.
You are saying just enough oil to saturate it not to deep fry I assume.
don't be an askhole haha. ask a question and ignore the answer. do it my way mofo. do it as you please. i'm just answering what you asked . i'm just kidding too amigo. i would try my way
