Tag Archives: ingredients

Ginger Thogayal | Inji Thogayal | Ginger Chutney

Inji Thogayal/Inji Thuvaiyal

Two years ago, I went to my friend’s house for a vacation and stayed there for a week or so. For lunch, she asked me hesitatingly if I would eat Ginger Thogayal. I asked her, “what…thogayal with ginger? How would it taste da? Sour?????” She smiled at me and said give it a try.

I did not want to disappoint my friend because I am sure she knew my taste bud and would always give me the best. So why not I try it? I put just 1/4 cup of boiled rice on my plate and tried the Inji Thogayal. I tried eating the Ginger Thogayal along with chips. The word I uttered immediately after tasting the thogayal was “Yummy, how did you make it da?” . It was that good but you have to make the recipe with correct proportion of ingredients. Ginger Thogayal should have a perfect blend of ingredients. I know many people do not like Ginger Chutney, but I would say it’s worth trying. Ginger has got lot of medicinal qualities, so it is good to eat Ginger this way atleast once a week or so. It tastes delicious with rice, dosa and idly.

Ginger Health Benefits (www.lifehack.org)

Maintains normal blood circulation
Remedies Motion Sickness
Improves absorption
Cold and Flu Prevention
Combats Stomach Discomfort and morning sickness
Colon Cancer Prevention
Reduce Pain and Inflammation
Ovarian Cancer Treatment
Strengthens Immunity

Inji Thogayal/Inji Thuvaiyal
Preparation Time. 5 minutes
Cook Time. 15 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Recipe Adaptated. Ms. Uma Devarajan
Shelf Life. 4 days
Serves. 4

Inji Thogayal/Inji Thuvaiyal

Ingredients

Ginger – 100 gm (washed, peeled and cut into pieces)
Turmeric Powder – 1/2 teaspoon
Tamarind – small lemon size
Jaggery – small gooseberry
Mustard Seeds – 1/4 teaspoon
Green Chillies – 4 nos.
Water – as required
Salt – as desired
Oil – 3 tablespoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind ginger pieces, green chillies, turmeric powder, jaggery, and salt smoothly using 2 tablespoons of water. If you want, you could add little more water.

Inji Thogayal/Inji Thuvaiyal

2. Heat 2 tablespoon of oil and splutter mustard seeds. Now add the ginger paste and boil it well.

Inji Thogayal/Inji Thuvaiyal

3. Keep stirring the ginger paste and add one more tablespoon of oil and stir well. The ginger paste should leave oil on its sides, and the raw smell of ginger should go away completely. This is the right consistency. Switch off the stove.

Inji Thogayal/Inji Thuvaiyal
Now Ginger Chutney/Ginger Thogayal is ready!

Serve.

Curd Rice, Boiled Rice, Dosa and Idly.

Inji Thogayal/Inji Thuvaiyal

Note.

  • You could soak tamarind in 1/2 cup of water for 20 minutes and then add the tamarind paste and grind it along with other ingredients.

Sweet Corn Vegetable Soup | Sweet Corn Soup Recipe | Easy Soup Recipes

Vegetable Sweet Corn Soup


Preparation Time
: 10 minutes
Cooking Time: 20 minutes
Makes: 2 persons

Vegetable Sweet Corn Soup

Right from my childhood days, I just can’t resist Sweet Corn Soup. It is my favorite soup. I tried to make at home two years back, and it came out okay. I then changed few ingredients and tried out again last week. Voila…it came out very well. You can also add soya sauce in this recipe, but I decided that all purpose flour would be enough. You can try out the same recipe with different vegetables. I used to miss this soup very much for the past few years. I never find it here in any of the Indian restaurants, but now no regrets. I can make it at home with available ingredients as it is very simple and easy.

Vegetable Sweet Corn Soup

Ingredients

Sliced Mushroom – 1/2 cup
Chopped Broccoli – 1/2 cup
Chopped Cauliflower Florets – 1/4 cup
Corn Kernels – 1/2 cup
All Purpose Flour/Maida – 2 tablespoon
Egg White – 2 nos.
Chopped onion – 1/4 cup
Salt – as desired
Oil – 1 teaspoon

Vegetable Sweet Corn Soup

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Boil corn kernels and keep them aside. Make an all purpose flour/maida paste (mix 1.5 tablespoon of all purpose flour/maida in 1/2 cup of  water) and keep it aside. Also in a bowl, beat the egg white well (do not add the yolk) and keep it aside.

Vegetable Sweet Corn Soup

2. Heat 1 teaspoon of oil and fry the onions until transparent. Keep the onions aside. Frying onions is an optional step.
Boil 3 cups of water in a vessel and add the mushrooms. Boil them for two minutes.

Vegetable Sweet Corn Soup

3. Now add the broccoli, corn kernels and cauliflower florets. Boil for three more minutes. Then add the fried onions.

Vegetable Sweet Corn Soup

4. Add the all purpose flour/maida paste and let it boil for three minutes. Once you add the all purpose flour/maida paste, the soup will start to thicken.

Vegetable Sweet Corn Soup5.  Once the soup thickens and the all purpose flour/maida paste has blended well, add the beaten egg slowly. Initially, you will see some bubbles.

Vegetable Sweet Corn Soup

6.  After two minutes, you will see the egg whites floating at the top. Add salt. Stir well and bring the vessel down.

Vegetable Sweet Corn Soup

Now, the Vegetable Sweet Corn Soup is ready!

Vegetable Sweet Corn Soup