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Stir in the turmeric, cumin and coriander, along with the salt, sugar and ginger paste.
Stir for about a minute then add the garlic and ginger paste and turmeric.
As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste.
There followed roti and Cape Malay chicken, a bobotie (pronounced ba-BOO-tee), or Cape Malay curry, with onion, tomato, garlic, ginger paste, cardamom and cinnamon sticks.
Stroll to New Parkland Grocery, 320 Victory Boulevard, (718) 816-1096, and choose from the amberella chutney ($3.99), the ginger paste ($2.99), the dehydrated tuna flakes known as Maldive chips ($4.99) and jaggery ($4.99), a sweet made from palm sugar.
At a glance, this recipe looks time-consuming, but they actually come together pretty quickly, and the good news is you can prep the ginger paste and tofu a day or two ahead of time.
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Add the rest of the garlic and ginger pastes and sauté until onions are golden brown.
Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly.
Place the curry leaves, onions, garlic, ginger, tamarind paste, turmeric, vinegar, coconut, salt and sugar in a food processor.
Combine with egg white, rice flour, lime leaves or zest, ginger, wasabi paste and chopped chervil or parsley.
For the daal: 150g black lentils (kaali maa ki daal) 4 big tomatoes 10g ginger garlic paste 2g garam masala Soak the lentils for 3-4 hours.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com