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