can we use this in all receipes

hi
am on the proces of learning cooking..kindly excuse for my basic questions..

please let me know..

1. is it advisable to add ginger garlic paste in all the receipes we cook...does it add taste.... or which receipes are the ones we should avoid using ginger garlic paste...
2. is it advisable to add tamarind paste/water in all the receipes we cook...does it add taste.... or which receipes are the ones we should avoid using tamarind paste/water...

Originally Posted by simrana

hi
am on the proces of learning cooking..kindly excuse for my basic questions..

please let me know..

1. is it advisable to add ginger garlic paste in all the receipes we cook...does it add taste.... or which receipes are the ones we should avoid using ginger garlic paste...
2. is it advisable to add tamarind paste/water in all the receipes we cook...does it add taste.... or which receipes are the ones we should avoid using tamarind paste/water...

hi
as i am not good chef but i know somthings
1st no need to add ginger galic i all recipes we can add it in non veg ecipes like chicen mutton little bit in fish n ofcourse u can add in veg recipes lik sorakaya etc.,

2nd thing is tamarind paste i usually use it in sambar rasam or lady's finger curry n in some chatneys

Simrana,
Nice thread. Even i need this info :)
1) I use ginger garlic more in non-veg items, and any veg item that has onion.
2) tamarind paste, only for rasam,sambar,pulusu,few chutneys

like most of you, I use ginger/garlic for most nonveg items but do use garlic in sambar and beans thoran or kadala curry.

as for tamarind i use 2 types....vaalan puli for sambar, resam and kodam puli for fish curries.

Dear All,
Ginger Garlic paste can be used in vegetarian food too. While preparing paneer, pav-bhaji,or black dal. It real add taste. Tamrind water can be used in sambhar, Rasam, Cauliflower too. While preparing any gravy item try using cashewnut paste it willgive good thickness and taste. Any question related to vegetarian food you can ask me!!!