COOKING WITH TRADITIONAL GINGELLY OIL!

GINGER GARLIC SAUCE

Ingredients

2 tabs Grated fresh ginger
6 cloves Garlic, finely minced
6 tabs Soy sauce
4 tabs Brown sugar
4 tabs Vinegar
2 tabs Sesame oil
2 tsp Sesame seeds

 

Method

1. In a small sauce pan place all ingredients and bring to a low simmer. Except the sesame seeds
2. Whisk occasionally and bring to boil 10 min.
3. After the sauce coming thicken top with sesame seed.
4. Enjoy the sauce with noodles or rice.

ULUNDU KALLI

Ingredients

½ cup Black urad dal with skin
1 tsp Raw rice
1/3 cup Palm jaggery
1¼ cups Water
4 tbsp Sesame oil

Method

1. Take rice, urad dal in a blender and powder it finely. Set aside.
2. Take palm jaggery and water in a sauce pan, heat it till jaggery melts. Strain it and add it to a heavy bottom kadai.
3. Now bring this to a boil. Once it boils, sprinkle the powder slowly and mix well so no lumps are formed.
4. Now keep mixing and cooking on a low heat till it thickens. Add in sesame oil slowly and mix well.
5. Once it starts to leave the sides, remove it and set aside to cool down a bit.
6. Now grease your hand with oil and take small portion of the mixture and shape it into ball.
7. Serve hot.

SPICED BEANS ROAST

Ingredients

1 kg Fresh green beans
2 tabs Sesame oil
¼ tsp Sea salt
¼ tsp Garlic powder
¼ tsp Black pepper
½ cup Parmesan cheese

 

Method

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels.
3. Place the prepared green beans on your baking sheet.
4. Drizzle the oil over the beans and sprinkle the salt all over.
5. Arrange the green beans across the pan in a single layer.
6. Roast for 14 to 16 minutes, until they are crisp-tender with some golden, caramelized spots.
7. Transfer to a serving dish and enjoy with any desired accompaniments.
8. Best to enjoyed while warm.

IN CONCLUSION

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