MAKES ABOUT 1 CUP (250ML)
180g caster sugar ¾ cup (180ml) water ¼ teaspoon ground cardamom
1 Bring sugar, the water and cardamom to the boil in a saucepan and simmer for a few minutes until all the sugar crystals have dissolved. Cool and keep refrigerated until ready to use.
Ginger garlic paste
This paste is used in many Indian recipes.
The amounts given below make approximately 4 tablespoons but the quantities can be increased as required. 10 large garlic cloves, roughly chopped
8–10 cm piece ginger, roughly chopped (you need 3 tablespoons chopped ginger)
1 Blend the chopped garlic and ginger with a little water in a food processor or pound with a mortar and pestle until you have a smooth paste.
EXTRACTED FROM TASTINGINDIA BY CHRISTINE MANFIELD, PUBLISHED BY SIMON & SCHUSTER, RRP $49.99.