Sauteed Beans are my favorite during these wintry seasons. One such dish that I usually prepare when Fava beans are available in the market is Ful masala.
Ful (fool) in Arabic are called as Fava beans or broad beans in English. Ful-Roti was my favorite combination during my stay in Saudi Arab. Most of the restaurants in Saudi sell Ful and we enjoyed it along with Tameiz, a kind of delicious bread sold in the Saudi markets. My friend had posted the recipe for Tameiz sometime back on her blog.
Cooked Ful /Fava Beans
Dried Fava beans are available in Walmart Supercentres, and usually at many middle-eastern grocery shops.
These beans have a meaty texture and a distinct taste. I sometimes add the puree of fava beans to curries as it adds body, thickness and nutrition to gravy curries.
Ful Masala – Fava Beans in a Tomato-Garlic Sauce
Ingredients:
Extra Virgin Olive oil – 2 tbsp
Yellow Onion – 1 cup, finely sliced
Garlic – 1 tbsp, finely chopped
Roasted Cumin powder – 1/4 tsp
Red chilli powder – 1 1/2 tsp
Salt – to taste
Tomato puree – 3/4 cup
Tomato Ketchup – 3 tbsp
Fava beans – 1 can
Cilantro – 1 tbsp (for garnish)
Ful Masala – Fava Beans in a Tomato-Garlic Sauce
Method:
Drain and rinse the fava beans if you are using canned fava beans, and keep aside. If using dried fava beans, wash and soak them in surplus water overnight in a cool dark place. Drain the water. Using fresh cool salted water, pressure cook them until soft. Keep aside.
Pour oil into a nonstick kadai or wok at medium high heat. As it warms up, add the onion and let it caramelize until nicely golden brown in color.
Add garlic and saute for a few minutes. Add cumin powder, red chilli powder and salt. Pour the tomato puree and tomato ketchup. Mix well. Let it cook for 2 minutes.
Add the fava beans and gently mix with the tomato sauce. Cover the lid and let cook for 3 minutes.
Garnish with cilantro and serve warm.
Suggested Accompainments: Enjoy Ful along with Tameiz, Pita bread, or your regular Roti or Rice.
Maghaz in Arabic language means ‘Brain’ in English, and ‘Bheja‘ in Urdu language. Maghaz masala is one of my favorite dishes only next to Nihari that I look forward to after every Qurbani. Eid-ul-Adha is a time when Muslims pray for forgiveness from God and pray for an increased strength in faith by refreshing the sprit of sacrifice for virtue and rectitude.
Just after the Qurbani on Eid-Ul-Adha, also called as Bakri Eid, muslims around the world, feast on red meat dishes, ranging from Biryanis, Nihari and many other kinds of its meat and organ meat preperations. Among them, Maghaz masala is one of the famous organ meat preperations, usually had as breakfast on Eid-ul-Adha after the Qurbani, which is easy to cook and most delicious. you will relish the excuisite and creamy flavor of the dish along with the sweet caramelized onions and spicy green chillies and fresh aromatic herbs.
This dish is also called as Bheja fry in some places in Hyderabad.
Maghaz/Brain Masala:
Ingredients
Sheep’s brain – 2
Canola oil – 2 to 3 tbsp
Yellow Onion – 1, large, finely sliced
Ginger garlic paste – 1 1/2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/4 tsp
Green chillies – 4, finely chopped
Salt – to taste
Roasted coriander seeds powder – 1/2 tsp
Cilantro – 2 tbsp, finely chopped
Lemon juice – 2 to 3 tsp
Maghaz/Brain Masala
Method:
Bring about a litre of water to boil. Close the heat and dip the whole brains into the hot water for about 2-3 minutes. Remove the brains from the water, and throw away the water. Wear gloves, carefully remove the membrane adhering to the brain and as many nerves as possible. You can also ask your butcher to do this. Once the brain is clean (it wont matter if a few nerves are till attached to the brain), cut it into bite size pieces. Keep aside.
Pour oil into a medium sized non-stick frying pan and as soon as it gets warm, add the sliced onions and fry them on a medium high, with a careful eye so thet you do not burn them, until they are golden brown in color.
Lower the heat to medium low and add ginger-garlic paste, turmeric and red chilli powder. Stir fry till a nice aroma comes, for about a minute or so, then add the cubed brain pieces. Add about half cup of water, salt and green chillies for a slight zest to the dish. Mix it all gently with a rubber spatula. Cover the pan with a lid and let cook for around 5 minutes.
Remove the lid, and add the coriander seed powder. Stir fry for a minute more, until no water is left and it is mostly dry and well cooked. Serve onto a platter and garnish with cilantro, and sprinkle with lemon juice. Enjoy it warm.
Suggested Accompaniments: Enjoy Maghaz masala along with some warm parathas for a delicious breakfast.
‘Sojni Ki Phalli’, in Urdu language, are also called as ‘Drumsticks’, in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its Scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I love the drumsticks, the pods/beans that this tree bears.
The pods have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones while you shop. They are available fresh at various Indian stores selling groceries, and are also sold canned.
To prepare the pods, they are first washed and pat dried, the outer skin is scraped slightly with a serrated knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and later discard it at the side of the plate.
Among the various dishes in which these pods are added, the most favorite one enjoyed by me is ‘Sojni ki Phalli Ki Patli Dal’. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.
Sojni ki Phalli Ki Patli Dal – Drumsticks in a Tangy thin Lentil Soup
Ingredients:
Sojni ki Phalli/Drumsticks – 3, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
Split Bengal Gram/Pigeon Pea/Split Red Lentils-Toor/ Masoor/Chana Dal – 1 1/2 cup
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Tamarind concentrate – 3 tbsp
Canola Oil – 2 tsp
Curry leaves, fresh - 5-8
Dried Red chillies – 3
Garlic Cloves – 2, large, smashed
Tomato – 1, large, finely chopped
Method:
Soak the dal for about 2 hrs in surplus cool water. later, drain and boil the dal in a saucepan with 4 cups water along with a pinch of salt and turmeric until the dal is mushy. With a hand blender, puree the dal or whisk it alternatively until smooth.
Meanwhile, in a seperate saucepan, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add the drumsticks and pour 2 cups water along. Add red chilli powder, turmeric, salt and the chopped tomato. Close the lid and let it cook on medium for 10 minutes.
Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is thin or soupy in consistency and not usually very thick. Serve warm
Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.
Khatti Dal is a lentil suop/stew that has a slight tangy flovor due to the addition of either tamarind concentrate or lemon concentrate. This lentil soup is usually a side dish in most Hyderabadi households to wet their rice and is had with an another vegetarian or a non-vegetarian side dish.
Khatti Dal – Sweet and Sour Lentils
Adding garlic to it in the baghaar or tempering process gives it a unique flavor and makes it even more delicious. You add either Lemon concentrate or Tamarind concentrate to prepare the Khatti Dal. I prepare this dal with whatever Dal, like Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram, I have on hand the day I am preparing it. But I especially love it when it is prepared by Toor Dal.
Khatti Dal – Tangy Lentil soup
Ingredients:
For the Dal
Toor dal/Split Pegion peas or Masoor Dal/Red Lentils or Moong Dal/Green gram- 1 cup
Salt – to taste
Red chilli powder – 1 1/2 tsp
Haldi/Turmeric – 1/4 tsp
Lemon/Tamarind concentrate – 3 tbsp or according to taste
For the Baghaar/Tempering
Canola Oil – 2 tsp
Garlic Cloves – 2, large, each cut lenghwise into two
Cumin seeds – 2 tsp
Dred Red chilliies – 2, each broken into two
Fresh/Dried Curry Leaves – 8
Method:
-Wash and soak the dal overnight in surplus water. The next day, drain the dal and wash them. Keep aside.
-Take a presuure cooker and throw in the dal. Add about 3 cups of water and pressure cook it till the dal is very soft. Add turmeric, red chilli powder and salt.
-Pour the contents of the pressure cooker into a blender container and blend it till pureed. Or you can even simply puree it using an Immersion blender.
-Meanwhile in a small non stick frying pan at medium heat, pour oil and as soon as it gets warm, add the cumin seeds. As they begin to splutter, cover with a splatter screen and reduce heat to medium low, and throw in the remaining ingredients for baghaar/tempering and remove from heat.
-Pour the contents of the blender container back into the pressure cooker and bring it to a boil. Add the lemon/tamarind concentrate and also the contents of the pan and stir to mix. You can add more water if you want to achieve the consistency you desire. Some people like a thin consistency and some like it slightly thick in consistency. Adjust salt and serve warm.
Suggested Accompaniments: It is a side dish to mealsto wet rice and had along with a vegetarian or non-vegetarian side dish.
This recipe is very close to my heart and my most cherished one. I love this chutney a lot, and it goes along very well along with almost all snacks like pakode, samosas, bhajiye, and tastes heavenly eapecially along with Khichdi. It has got all the goodness in it. I remember, my fair Dadi (Grandmother) always used to ask a second helping of this chutney… some times more than once! Memories are always associated with food.. many many memories with each and every dish on your table and I know everyone can agree with that.
I cherish this recipe because this is my humble Mother’s recipe which was taught to her by her mother. My Nani (Grandmother) is a very nice soul, she is a great cook too. Now, but due to age, both my Nani and Dadi, my Paternal and Maternal grandmothers cannot cook much today, but I can always ask them for the treasured tips, and recipes which are priceless to me.
Hara Dhaniya aur Pudine Ki Chuteny – Coriander and Mint Chutney
I have slightly modified the recipe here, and used Thai Red Chillies too. They are optional. Use them if you like, you can substitute them by adding a few more green chillies depending how spicy you want this chutney to be. Also, you can add a few roasted groundnuts to the Chutney, makes it more flavorful, but here i havenot.
Store this Chutney in an airtight small glass jar in the refrigerator for upto a week.
Hara Dhaniya aur Pudine Ki Chutney – Coriander and Mint Chutney
Ingredients:
Fresh Cilantro/Kothmir – 1 cup, washed and dried on paper towels, roughly chopped along with the tender stems
Fresh Mint Leaves/Pudina – 1 cup, washed and dried on paper towels, roughly chopped, only leaves
Garlic pods – 4, large, roughly chopped
Thai Red Chillies – 3, washed and chopped
Green Chillies – 4, washed and chopped
Curry leaves – 6-8, washed
Tamarind ball – without seeds, about the size of a golf ball (or) Tamarind Concentrate – 3 tbsp
Sesame seeds – 1 tbsp
Dry Desiccated Coconut – 1/2 cup
Salt – 1 1/3 tsp or according to taste
Canola/Sunflower Oil – 1/2 tsp
Method:
In a non stick pan at medium high heat, pour oil and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
Put the tamarind ball in a cup of warm water and let it dossolve completely. Once the tamarind pulp is all soft, sieve the pulp and keep it aside.
In a blender container put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt. Blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.
Tamate Ka Kut is an another Hyderabadi special dish. I love the rich red colour of this Sauce. Who wouldnt like to have a yummy rich Tomato sauce with Pulaos and Biryanis or as a side dish with almost anything..
Tomatoes, with their juicy subtle sweetness enhance the flavor of most of the dishes. I consider tomatoes as one of the most essential ingredients in Indian cooking, next to onions, dont you agree guys ?!
I like to have Tamate Ka Kut a little bit thick in consistency, not too thick though. I do not add too many spices to this dish, and like to have it only along with cumin and coriander seed powders as the main added spices. So, I suggest everyone also to keep the spices to the minimum. Yet, sometimes i end up adding a little bit more red chilli powder, as i love food when it gives a light kick on my tongue, tear in my eye
Tomatoes are rich in lycopene, Vitamin A, B, C, and in minerals like Phosphorus and Potassium etc,. So they are beneficial for a healthy immune system and proper health.
Tamate Ka Kut is a saucy curry, loved and had mostly by Hyderabadis. Its a yummy Hyderabadi Dish side dish. You can add a dollop or cream to it just before serving as a garnish. Do try it out guys..
serves: 6-8
Tamate ka Kut – Rich Tomato Saucy Curry
Ingredients:
Tomatoes – 10, large, red and ripe, washed and quartered (or) Canned ground/crushed tomatoes – 596 ml
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pod/Lahsun - 2, whole, crushed
Dried Red Chillies – 2, each split into two
Fresh Cilantro/Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Heavy Cream – a dollop(optional)
Hard boiled Eggs – 4
Tamate Ka Kut – Rich Tomato Saucy Curry
Method:
Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled, pour into a blender container and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well.
Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
Pour oil into a small frying pan at medium heat and throw in the cumin seeds, whole red chillies, garlic pod and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
Take the eggs and make light slits on the egg on all 4 sides of it making sure the slits are not deep into the yolk, just on the surface. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flor is gone, about 30 minutes. Keep stirring it occasionally.
Once it is cooked, just before you serve, stir in the chopped cilantro and mint. Pour it into a warm bowl. Drop in a dollop of heavy cream and serve it warm.
Note: For a good dark red colour, add a few tablespoons of canned Tomato paste.
Suggested Accompaniments: It is uaually devoured along with Chinese Fried Rice, Vegetable Biryani or Pulaos as a side dish. WE use this sauce to wet rice when we have it.
I miss my uncle a lot whenever I prepare this curry at my house. He loves this curry to no extent and would always pour some tablespoons of the silky bright sunny colored yogurt gravy into his plate after he finished his meal to savour upon it in the end. I always enjoyed seeing him doing so. It feels so nice to see someone enjoy food to the last morsel.
Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy
Dahi ki Kadi is an another dish prepared in most Hyderabadi houses very commonly. It is a simple curry with a thick yogurt gravy with a bright gold tint due the added spice especially for the color, turmeric. Gram flour is also added to give it a little volume. Be careful while you add turmeric to it, as too much turmeric will give a bitter taste to the curry. So be very careful while using this spice for color in this dish.
The dumplings are made of gram flour, chopped onions, spices and herbs. This is the customary method of preparing the bhajiyas for the dahi ki kadi. I sometimes substitute onion with cauliflower florets, and add the cauliflower fritters to the kadi for a new and different taste. You can try it, with different vegetables too.
This curry is usually is not reheated later. The left over is generally had cold from the refrigerator, with plain boiled rice or Khushka. I prepare this curry along with an another dry curry as a side dish.
Serves : 6-8
Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy
Ingredients:
For the Kadi- (Kadi is the thick yellow coloured yoghurt gravy in which the Bhajiya are added later)
Yogurt – 750 gms
Turmeric – 1/2 tsp
Besan/Gram Flour – 1 1/2 cup, around 225 gms
Red chilli powder – 1/3 tsp
Salt – 2 tsp
For the Baghaar- (Baghaar is the Tempering. It is the flavored oil added to curries in the end for garnishing and flavoring the dish)
For the Bhajiya- (Bhajiyas here are the fritters/dumplings added to the yogurt gravy)
Gram Flour – 1 cup
Water – to make paste
Red chilli flakes or Finely chopped small green chillies – 3/4 tsp
Salt – 1 tsp
Onion – 1, small, finely chopped
Cilantro - 1 cup, finely chopped Ginger-Garlic paste - 1 tsp
Canola/Sunflower Oil – for deep frying
Dahi Ki Kadi – Gram Flour Dumplings in silky yogurt gravy
Method:
-In a bowl, whisk the yogurt till smooth and creamy and keep aside. Mix in the gram flour, turmeric powder, salt and red chilli powder, and pass the mixture throw a strainer into a deep and heavy bottomed non stick saucepan at medium heat and let it boil once on medium high heat. Keep stirring it continously using a flat/coiled wire whisk until it comes to a boil. Once it comes to a boil, let it simmer uncovered for about an hour until the raw smell of the gram flour goes away. Keep stirring it occasionally to avoid it getting burnt in the bottom.
-In the meantime, put a kadai or wok on medium high heat with oil enough to prepare the gram flour bhajiyas/fritters. Now, in a small bowl, mix together the gram flour, finely chopped onion, the ginger garlic paste, red chilli flakes/chillies, cilantro, salt and water just enough to make a thick paste.
-Drop teaspoons of this paste at a time into the hot oil,leaving space between them, and deep fry the bhajiyas/frittes till they swell up and are golden in colour. Remove with a slotted spoon and keep aside on a paper towel. Make as many fritters as like like from the mixture in any shapes and sizes
-Now in a small non stick pan, pour oil and throw in the cumin seeds, crushed garlic pod, curry leaves once the oil is hot. Stir fry the seeds till they splutter and change colour for abour a minute. Add the dried red chillies, and remove from heat.
-Finally, check the deep pan in which the kadi has been cooking. If it has attained a consistency of a loose gravy, it is done (make sure it not very thin, and also not too thick in consistency or else later on when it gets cooled, it will become like a cake. If it has become thick, add a little water, and if it is thin, cook it for a little more time). Now add the fried bhajiyas to the kadi and give a stir to dip them in the curry. Pour the prepared baghaar over the curry and serve it warm.
Suggested Accompaniments: Talahuwa Gosht and Chawal
Tomato Chutney is one of among the many dishes that you can prepare and store in air-tight plastic food storage boxes in your refrigerator for days together. It has a very long life if used with care and can be had as a side dish along with many things.
Tomato chutney is spicy, tangy, and this is the reason it is complimentary to almost all other dishes as a side-dish. My Mom was an expert and she always made the perfect Tomato chutney. I have never tasted a Tomato chutney as tasty as hers. I remember one of my cousin sister who used to come to live with us when I was a kid. She used to lick her fingers endlessly after having that chutney and would appreciate my Mom for the culinary treasures she possessed. I’m proud I got to learn from her the procedures of some of her known dishes.
Fresh Ripe Tomatoes and Tamatar Ki Chutney – Tomato Chutney
Its spicy, its tangy, its tasty, a perfect Indian Chutney. You can have this as a side dish or with any of your favourite Manchuria’s or snacks you love. Go ahead and try it out.
Tamatar Ki Chutney – Tomato Chutney
Serves : 6
Ingredients:
Tomatoes (fresh) – 4, large, red and ripe, washed and diced
Green chillies – 4, washed and slit
Red chilli powder – 2 tsp
Salt – 2 1/2 tsp
Canola/Vegatable/Sunflower Oil – 2 tbsp
Cumin seeds/Zeera - 1 tsp
Black Mustard seeds/Rai – 1 tsp
Garlic pods – 3, large, each cut into two
Turmeric porder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Method:
In a saucepan, add the chopped tomatoes and the red chilli powder, turmeric powder, salt and and give it a nice stir. Cover and let it cook for about 5 minutes, stirring it occasionally, until the tomatoes are all mushy. With the help of a wooden spoon, you can press the tomatoes to the sides of the pan while stirring it so that it gets pulpy.
Meanwhile, pour oil in a pan at medium heat and as soon as its warm, throw in the black cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves and the cut garlic pods as well and stir for about 30 more seconds until the galic pods are slightly reddish in colour. (Be careful, it splatters a lot and the oil will be hot!). This is the baghaar, or the tempering. Remove from heat and keep aside.
When the tomatoes are all cooked and pulpous, add the baghaar and mix well. Cook for 3-5 more minutes. Later, let cool, and serve.
Tip: You can store Tomato Chutney in an air tight glass jar in the refrigerator for almost a week. or freeze it in (microwavable) food storage boxes for months together. When you want to have it, just microwave it for a few seconds or if you do not have a microwave, leave it outside at room temperature for a few hours and its ready to serve.
When i was in Saudi Arabia for some time, i and my family loved the Garlic sauce from a famous chicken fast food restaurant named Al-Baik. I tried hard to find a recipe that is closest to the original garlic sauce that i had tasted in Saudi Arabia in this restaurant. After many efforts this the closest i could get to it. This is one of mine and my family’s most favourite sauces from my collection. You can have this dipping sauce with any anything you like the garlic flavour with. Its creamy and delicious. I love this sauce with chicken – fried, grilled or roasted. Try it out. Enjoy.
Garlic Sauce – Lahsun Chutney
Ingredients:
Large potatoes – 2 (boiled, peeled and cut into pieces)
Garlic cloves – 6
Salt – 1/2 tsp
Egg yolk – 1
Olive oil – 3/4 cup
Lemon juice – 1/2 cup
Vinegar – 3 tbsp
White pepper – to taste
Method:
Gring garlic with salt in a grinder.
Add potatoes to it and again grind it till smooth.
Beat the egg yolks and add to it.
Add all the remaining ingredients and grind for a few minutes till mixed well.
Add a little bit of water and mix it well if it appears to be thick.
Pour into a sterlised bottle and store in the regfrigerator.
Ginger garlic paste is one of the most essential ingredients in Indian cuisines. It is added to almost all of the dishes in Hyderabadi cuisine. Every kitchen in India might have ginger-garlic paste stored in their kitchen.
I usually make Ginger-Garlic paste in very large amounts and store it in the freezer in small plastic boxes. I keep a box in the refrigerator and as it finishes, I take out one of the boxes from the freezer compartment and again keep it in the refrigerator, where they thaw and are ready to be used again. This is how I store my Ginger Garlic Paste.
I get many queries from my readers about the procedure to prepare Ginger-Garlic paste, so here goes the recipe:
Ginger garlic paste
Ginger garlic paste – Adrak-Lahsun ka paste
Ingredients:
Ginger Root – 250 gms
Garlic – 500 gms
Method:
-Wash and scrape the ginger root using a spoon. Wearing gloves, or else your fingers will burn after you finish scraping the whole amount of ginger root. Cut it into chunks.
-Peel garlic and cut each in half if the cloves are very large.
-Grind the ginger and garlic together, adding a very little water, just enough to help in grinding.
-Store in small plastic air tight boxes.
-Keep one box in the refrigerator and others in the freezer compartment.
-As the box in the refrigerator finishes, take a box out of the freezer and keep this in the fridge for use. -Continue doing this till the whole stock of boxes finishes. You can again make Ginger garlic paste and store it the same way. It comes handy in a lot of dishes from the Hyderabadi cuisine.
Sojni Ki Phalli’, in Urdu language, are also called as ‘Drumsticks’, in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or 
Thanks Meeso.
