Ginger-Green Chilli Paste

Ginger and green chili paste can be prepared very easily. In Indian recipes you might have come across garlic paste, ginger garlic paste and ginger chilli paste. Since garlic, ginger and chilli form the basis for most Indian recipes, they are often grinded separately or together to a form a paste .Even though I use it on daily basis, I tend to stick to making a fresh batch weekly. It requires adding more salt and oil to preserve it for longer which is something I don’t prefer to do. The green chilli in the paste gives it a beautiful pastel green hue. And though equal amounts of chillies sounds like too much, it only adds enough concentration of heat in a teaspoon to tingle on the tongue.  While using it, keep in mind it already has salt so balance out the salt in recipe accordingly.

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Prep time	Cook time	Storage
15 mins	Nil	4-5 days

 

Cuisine:  Indian

Recipe Type: Homemade

 

Ingredients Ginger Chopped)  -1 cup Green chillies -1 cup Salt -1 tbsp. Sugar -1 tsp Oil -3 tbsp. Lemon juice- 1tbsp

 

Method

1. Thoroughly wash green chilies. Remove stalk from all chilies. Take all chilies and grind them finely in a mixture grinder.

2. The ginger needs a bit of a head start over the other main ingredients and the salt and sugar will provide a bit of an abrasive quality to help it process smoothly.

3. Add the oil, a tablespoon or so at a time, until the paste is nice and smooth.

4.Take out paste in a bowl and add ½ tsp salt, 2 tsp oil and 2 tsp lemon juice. Mix all ingredients well. Grind both of them without using water. Spoon it to a clean, dry container with proper lid.

5. Ginger-green chilli paste is ready.

Notes

This paste can be kept in the refrigerator for 5 days. Paste if stored in freezer can be used for many days.Check out salt while adding to the dishes.

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Hari(Green) Chutney–Chaat Variety

Hari (green) Chutney is a basic accompaniment for chat, sandwich or even in salads. It is prepared with fresh herbs like mint, cilantro .I wanted to create a firm base for this chutney so that the consistency is very thick and smooth. I love chaat items a lot. This green chutney is used for most of the chaat items.  These are very easy to make and we can store them and can be used when ever needed.

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Prep time	Cook time	Serves
5 mins	Nil	Depends on the usage

 

Cuisine: Indian

Recipe Type: Chaats

 

Ingredients Coriander leaves -1 cup Mint leaves -1/3 cup Green chilies -6 no’s Salt – to taste Lemon juice -1 tbsp. Ginger –small piece Garlic -5 cloves Jeera seeds -1 tbsp. Chat masala powder -1 tsp

 

Method

 

1. Discard the mint stem and wash it. Wash the cilantro along with the stem.
Clean and chop the mint and coriander leaves with stem. Slice ginger, garlic and green chilly to fine pieces.

2. Now put all the ingredients mentioned above in a blender. Add little water and grind it to get a paste (not very smooth). At this stage taste it and add sugar or salt or lime juice, if needed. Mix well with a dry spoon. Transfer into an air tight container and store it in a refrigerator.

Served with

Chaat, as a side dish to dhokla or as a sandwich spread.

Notes

Onions can be ground only when you finish the hari chutney completely the same day.

Little bit of sugar can also be added but that’s optional.

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Roasted Cumin(Jeera) Seed Powder

Cumin(Jeera) seed is a staple in Indian food. Roasted cumin seed powder is one of those things a kitchen should never be without. It is roasted and ground and sprinkled over raitas, salads, parathas and chaats.You can get roasted ground cumin powder in the market but it does not hold the flavor of fresh roasted cumin powder made at home. Roasted cumin powder lasts for weeks but it tastes most aromatic when it is fresh. I usually prepare this in small batches and finish it off within ten days. It’s not available in local grocery store and making toasted/roasted cumin seeds at home is super easy. Here is a quick way you can make roasted cumin powder

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Prep time	Cook time	Storage days
Nil	10 mins	10 days

 

Cuisine: North Indian

Recipe Type: Masala powders

 

Ingredients Cumin seeds -200 gms Skillet -1 no

 

Method

Place the seeds in a skillet and roast over a low-medium flame. Don’t forget to keep constantly stirring/tossing, till the seeds are nicely browned and start to crackle and splutter. Take it off the heat and cool it down. Using a pestle or mortor, simply pound it. Again, the powder will be a little coarse. This is a good thing; the texture makes the flavor pop! Store in an airtight jar.

Served with

Drinks like Aam ka Panna and Jaljeera.

 

 Notes

The cumin powder that is commercially available is usually of un-roasted cumin.

For the roasted version, it's best to make it in small batches since the aroma dissipates over time.

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Homemade Ginger Garlic Paste

Ginger and Garlic aids in digestion when we add in our food. But, it is an essential ingredient in every home and most of our Indian dishes have Ginger Garlic Paste in it. Ginger Garlic Paste recipe doesn’t require much introduction since everyone knows that it is very simple to do. I found the fresh flavor in it, which we cannot see in store bought bottles. I don't feel comfortable with store brought ginger garlic paste. I feel it is less flavorful and the taste is not that fresh. It is easier for week day cooking if you have it handy. It’s really quick to make and a little goes a long way.

Prep time: 15 mins |Cook time: 5 mins(grinding) |Shelf life 1 week

Cuisine: Indian

Ingredients Ginger -3/4 cup Garlic -1 cup Cooking Oil -2 tbsp Turmeric powder -1/4 tsp Rock salt -1 tbsp

Method

1. Wash and clean ginger in water well twice or thrice, until the skin looks clean. Once you finished washing, let it dry. Then, wipe it dry with a clean kitchen towel .Peel off the skin of the ginger and roughly chop into small pieces.Peel the skin of the garlic and chop it roughly. You trim or cut the head of the garlic pods, so that we feel easy to peel the skin.

2. Now add chopped ginger, chopped garlic, salt, turmeric powder and oil in mixer jar and grind it to a smooth paste. 2-3 teaspoons of water if necessary, to loosen the solids in the blender.Use clean dry spoon to scrap the sides of the mixer jar.Once finished grinding it to smooth, transfer it to a clean dry bottle or airtight containers and refrigerate it.

3. Whenever you take Ginger Garlic Paste out of refrigerator, use dry spoon to take it from bottle. Store in sterilized glass jar in the fridge.

Notes

Use clean, dry spoon and store in clean, dry glass bottle or box and refrigerate.

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Mor kulambu
(Raw)Mango Lemon rice
Kaddu ki subzi
Cauliflower greens soup

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