Saturday, 8 March 2014

GINGER, GARLIC, GREEN CHILLI PASTE, 3G PASTE ll BACHELOR'S TIPS #3

Ginger, garlic, green chilli paste  is an integral part of all Indian cuisines.  Those who are working can make their day easy by making and storing the same in fridge.  Although I prefer freshly made, due to lack of time, I make all these three pastes and tomato puree, tomato paste and store it in fridge which is quite handy early in the morning/evening while cooking.


It is handy especially for the bachelors cooking.





Let us look at the method now:

GINGER PASTE

1/4 kg ginger

wash and remove the skin.  cut into small pieces and grind to a fine paste and store it in airtight container.  I keep it in freezer.  when I want, one hour before i remove it from fridge.




GARLIC PASTE

3-4 garlic bulbs
1 tbsp olive oil
1/2 tsp salt

peel the garlic add the olive oil salt and grind to a smooth paste and store it in airtight container in freezer.


GREEN CHILLI PASTE

100 gms green chilli
1/2 tsp salt

wash and remove the stem. grind with salt in mixer to a smooth paste and store it in airtight container in freezer.



Note:  All the above pastes may be removed one hour before to come to the room temperature.


1 comment:

  1. a little vinegar or oil added to these pastes make them last longer and also they do not smell

    ReplyDelete