#4typesofpaste #MadhurasRecipe #GingerGarlicPaste #ChilliPaste
४ प्रकारच्या पेस्ट बनवण्यासाठी लागणारे साहित्य
आलं-लसूण पेस्ट
• १/२ कप लसूण पाकळ्या
• १/४ कप आलं
• १/२ चमचा सैंधव मीठ
• १/४ चमचा हळद
• १ चमचा तेल
हिरव्या मिरचीची पेस्ट
• गडद हिरव्या मिरच्या
• पोपटी रंगाच्या मिरच्या
• १/२ चमचा सैंधव मीठ
• १ चमचा तेल
लसूण-खोबऱ्याची पेस्ट
• १/२ कप किसलेलं सुकं खोबरं
• १/४ कप लसणीच्या पाकळ्या
• १/२ चमचा सैंधव मीठ
लसूण पेस्ट
• लसूण पाकळ्या
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मधुराज रेसिपी मसाले ऑर्डर कसे करायचे यासाठी हा विडिओ पहा
• Masale Order Demo
These 4 types of pastes will make your every day cooking easy. I store these pastes in freeze always. You can store these pastes for about 3-4 months. You can use them whenever you want in amti, thalipeeth, bhat, paratha rassa bhaji etc. These are very useful for your regular cooking. This will save your daily time. You can make these pastes and store them. You can drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
For Ginger-Garlic Paste
• 1/2 cup Garlic cloves
• 1/4 cup Ginger
• 1/2 tsp Rock salt
• 1/4 tsp Turmeric powder
• 1 tsp Oil
For Green Chili Paste
• Dark Green chilies
• Parrot Green chilies
• 1/2 tsp Rock salt
• 1 tsp Oil
For Coconut-Garlic Paste
• 1/2 cup grated dry Coconut
• 1/4 cup Garlic cloves
• 1/2 tsp Rock salt
For Garlic Paste
• Garlic cloves
Method:
For Ginger-Garlic Paste
• Wash ginger really good and let it dry.
• Cut ginger into small pieces.
• Transfer ginger and garlic into a blender jar and blend it into paste.
• Avoid use of water. Even blender jar also should be dry.
• Use of water reduces the shelf life of the paste.
• After blending a little first add salt, turmeric powder, oil and blend again into smooth paste.
• Ginger-garlic paste is all ready.
• Store it into an air tight glass jar in freeze n fish, meat and or dairy product compartment.
For Green Chili Paste
• Always buy fresh and tough chilies.
• Avoid buying soft chilies so that the paste can be stored longer.
• Wash chilies well and dry them with cloth.
• Remove the stems and cut them into pieces. Take both types of chilies in equal
proportion.
• Transfer the pieces into a blender jar and blend into paste.
• Avoid use of water.
• After blending a little, add rock salt, oil and blend again into paste.
• Green chili paste is all ready.
• Transfer the paste into air tight glass jar and store in freeze n fish, meat and or dairy product
compartment.
For Coconut-Garlic Paste
• Take grated dry coconut in a blender jar and add garlic.
• Blend it together into paste.
• After in into paste add rock salt and blend again.
• You can just mix the salt well with the paste.
• Transfer the paste into an air tight glass jar and store in freeze n fish, meat and or dairy
product compartment.
For Garlic paste
• Blend garlic cloves into paste in mixer and transfer it into an air tight glass jar.
• Store it in freeze in fish, meat and or dairy product compartment.
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