Basic Paste - To make cooking easy

Hi to all ILs,

Here in this section, thread we are going to make and store many types of

'basic pastes' to make cooking easy.

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Ingredients

250 gms. fresh green hot chilies

1 tbsp. oil

1 pinch asafetida

1 tsp. salt


Method

Wash and cut chilies.

Heat oil in a frying pan.

Add chilies, asafetida, salt.

Stir and cover, remove from fire.

Keep covered for 3-4 minutes.

Grind in small electric grinder, to form a paste.

Do not add water.

Store in clean jar, refrigerate.

Use as required.

Note: If you want Red Chilly paste replace Green Chilies, and do the same.

Ingredients

250 gms. Ginger

1 tsp. salt

1 tbsp. oil


Method

Clean, peel and grind Ginger and salt to a fine paste.

Use minimum or no water.

Heat oil, add Ginger paste; stir for a while.

Let the oil separate from the mixture.
Take off fire.

Cool and bottle in airtight jar.

Use as required.

Ingredients

250 gms. Garlic
1 tsp. salt
1 tbsp. oil


Method

Clean, peel and grind Garlic and salt to a fine paste.

Use minimum or no water.

Heat oil, add Garlic paste; stir for a while.

Let the oil separate from the mixture.

Take off fire.

Cool and bottle in airtight jar.

Use as required.

Ingredients

100 gms. Garlic, peeled
100 gms. Chilies (fresh red or green as per your wish)
1 tsp. salt
1 tbsp. oil


Method

Heat oil, add garlic and chilies, fry for just 2 min. and then cover and shut off flame.

Allow temperature to come down to warm.

Use a small wet grinder, but do not use water.

Store in clean airtight glass bottle.

Use it when ever require.

Ingredients

100 gms. garlic, peeled
100 gms. ginger, peeled
1 tsp. salt
1 tbsp. oil


Method

Heat oil, add Garlic and Ginger, just fry for 2 min. cover and shut off flame.

Allow temperature to come down to warm.

If you want to fry them; you can do like that. Actually frying is best.

Use a small wet grinder, but do not use water.

Store in clean airtight glass bottle.

Ingredients

100 gms. ginger, peeled

100 gms. Green chilies 1 tsp. salt

1 tbsp. oil


Method

Clean and cut chilies.

Clean, peel and cut ginger.

Heat oil, add Ginger and chilies, just fry for 2 min. cover and shut off flame.

Allow temperature to come down to warm.

Use a small wet grinder, but do not use water.

Store in clean airtight glass bottle.

Use as required.

Ingredients

5 – 6 sp. tamarind paste

15 - 20 red chilies

1/2 cup jaggery

1 tsp. salt

1 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. hot oil


Method

Put jaggery, tamarind paste and chilies in a small wet grinder.

Run till contents are crushed coarsely.

Add salt, cumin seeds, run again till smooth.

Do not use water at all.

Heat oil, add mustard seeds, Pour over paste, mix gently till well mixed.
Store in sterile bottle in refrigerator till required.

Ingredients

1 large onion sliced

1 small coconut shredded coarsely

2 tsp. coriander seeds

1 tsp. cumin seeds

1 large garlic clove, peeled

15 red chilies (if you want you can use Green too)

2 cloves

1" cinnamon stick

5 – 7 pepper

1/2 tbsp. sesame seeds

1/2 tbsp. khus khus

5-6 cashews

1 tbsp. oil


Method

Roast dry masala in a dry pan.

When crisp, grind till coarsely crushed.

Heat oil, fry onions till light pink and tender.

Add all other ingredients, including crushed dry masalas.

Stir fry for 2 minutes.

Cool and grind with as little water as possible, to make a thick paste.

Without using water also you can prepare this. And that will be better.

Refrigerate, and use as required.

Ingredients

2 large onions/ 15 - 20 small onions

3 green or red chilies

5 flakes garlic

1" piece ginger, chopped coarsely

1 tbsp. oil

1/2 tsp. salt


Method

Fry onions in hot oil till tender.

Add all other ingredients, stir for 2 minutes

Cool and grind to a thick paste.

Store in refrigerator or freeze in plastic freezer ware.