We need a lot of pre-made ingredients while cooking. Today’s post is related to the making of them, I hope you find it useful.
1 Tomato puree
Tomato puree is widely used in North Indian dishes. Take firm red tomatoes. Wash them and make an incision at the tip. Put these in boiling water for a few minutes. After sometime, peel the skin and make a purée of it.
2 Cumin powder
Dry roast the cumin until light brown in colour. When cool, grind it to a fine powder. It can be stored in an air tight container.
3 Coriander powder
Dry roast the coriander seeds until you get a pleasant aroma. Keep it on a low flame. When cool, grind it in a mixer and store in an air tight jar.
4 Curd
Curd or yoghurt is essential in Indian homes. Hence, it is set on a daily basis with a starter agent. Warm the milk and add a little curd to it. Close it with a lid and keep it in a warm place for five to six hours. It converts to a thick wobbly dish. When you do not have curd, one can put two or three green chilli into the milk and keep it covered.
5 Buttermilk
The curd is churned and water is added to it. Salt or sugar may be added. Sweet buttermilk with thick cream is called as lassi.
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