Topic started by Devi (@ cs17017-207.jam.rr.com) on Wed Apr 2 11:06:45 .
All times in EST +10:30 for IST.

Dear friends,
help me out in making thokku or thogaiyal with fresh ginger, which I can keep for a week or 15 days.
thank u

Responses:

• From: Rema (@ keane-bh-2.keane.com) on: Fri Apr 11 18:00:50 EDT 2003
  
  Try Thogaiyal like this:
  
  Cut ginger into small pieces, wesh and dry and keep it aside.
  
  In a Sauce pan, take some oil and garnish red chillies (to taste), udid dal (approx 1/3 the quantity of ginger), Hing (I am sure you know the order of adding these things) a little bit of channa dal etc. until the Dals become reddish. Add the Ginger and cook it now for about 20 mins on absolutely low Sim.
  
  Add tamarind to taste as well as jaggrey if you like it and appropriate quantity of salt and water and grind to the appropriate consistency. I like it coarse, but some people like it smooth.
  
  This will last for a few days refrigrated, I cannot guarantee 15 days.
  
  Good Luck and Enjoy
  
  
• From: Mrs.Mano (@ dc6.emirates.net.ae) on: Sat Apr 12 00:55:18 EDT 2003
  
  Hello Devi!
  Here is a recipe of Ginger and Tomato thokku.
  GINGER AND TOMATO THOKKU:
  Ingredients needed:
  Shredded ginger-2 ½ cup, garlic-1 ½ cup, chopped tomatoes-1/2 kilo, sugar-2tbsp, 1sp fried and powdered fenugreek powder, 1tbsp chilli powder, gingelly oil-1 ½ cup, aniseeds-2sp, turmeric powder-1sp, 1sp asafoetida powder,enough salt to taste.
  METHOD: Grind the ginger without water. Heat 1 cup of oil. Add the aniseeds and the ginger paste to it. Fry in a slow fire for 10 minutes. Add the remaining items and the oil with salt. Fry in slow fire until everything is blended well and well cooked.
  
  
• From: Devi (@ cs17017-207.jam.rr.com) on: Sat Apr 12 12:50:59 EDT 2003
  
  Hi Rema ,
  Thanks for your response, i will try it.
  Hi Mrs Mano,Thanks for your recipe.I was about to ask you in your thread.If you know any recipe of garlic and also ginger let me know.I will try this and give you the feed back.
  THanks
  Devi.
  
  

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