If you thought mango can only be associated with all things sweet, take a beat. It’s a staple for cooking up many savoury main course varieties too ...

Sprinkle the chicken with toasted sesame seeds, slivered almonds, or cashews instead of peanuts. Use fresh basil, Thai basil, ...

Ginger-garlic paste is the most common ingredient used in Indian cooking. It helps alleviate the taste and aroma of the dish. But it requires extra time and effort.

Cooking the chicken on on each side creates deeply flavorful browning, so resist the urge to flip it more than once or stir ...

Marinate chicken with ginger and garlic paste, lemon juice, salt, and chilli powder and rest for 5 to 6 hours. Then marinate with tandoori masala mix and cook in the tandoor for about 5 to 10 minutes.

When it’s golden brown, add 1 tablespoon of ginger-garlic paste. Then add the turmeric and chilli powder. ... In another pan, add a tablespoon of butter, saute the paneer cubes until soft.

Homemade ginger-garlic paste is unapologetically bold, fresh, and comes with a sharp flavour punch. On the other hand, store-bought paste is milder and often dulled by preservatives. 3. Convenience: ...

You may add more ginger than garlic or more garlic than ginger, depending on your palette—just make sure you do not add any water while grinding. 4. Maya Feller’s Ginger Marinade ...

Method 1. Next, take a blending jar and blend ginger and garlic separately. Once done combine the two, add 1 1/2 tablespoon of sunflower oil or peanut oil, along with one teaspoon salt.

Add ginger and garlic and cook, stirring often, until beginning to brown, ... about 2 minutes longer. Transfer tofu to a platter, spoon pan juices over, and sprinkle with cilantro. Step 6.