Su­gar syrup

The Australian Women's Weekly - - Entertaining -

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.

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