4 Types of Essential Pastes

4 Types of Essential Pastes

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.

For everyday cooking we need different pastes always. If you have these pastes ready then your time will be saved and these are really life savor. I will be giving few tips for each paste so that theses will last longer. For making your daily cooking easy and delicious have these pastes stored with you. You can store them for about 2-3 months. Of course I won’t advise you to store these for so long, but just sharing the facts. Make them in small quantities whenever you have time and make cooking easy and happy. Let’s start.

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Some Interesting facts about 4 Types of Essential Pastes :-

These pastes if stored help us a lot. They make our everyday cooking easy and are handy. You can use these pastes in rassa bhaji, non veg, amti, masale bhat, paratha, thalipeeth and many more. I will be giving you few tips and tricks so that the shelf life will increase and you can make your recipe more delicious.

4 Types of Essential Pastes

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 10Minutes 10Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

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

Instructions

For Ginger-Garlic Paste

Step 1: Wash ginger really good and let it dry.

Step 2: Cut ginger into small pieces.

Step 3: Transfer ginger and garlic into a blender jar and blend it into paste.

Step 4: After blending a little first add salt, turmeric powder, oil and blend again into smooth paste. Ginger-garlic paste is all ready.

Step 5: Store it into an air tight glass jar in freeze n fish, meat and or dairy product compartment.

For Green Chili Paste

Step 6: Wash chilies well and dry them well with cloth.

Step 7: Remove the stems and cut them into pieces. Take both types of chilies in equal proportion.

Step 8: Transfer the pieces into a blender jar and blend into paste.

Step 9: After blending a little, add rock salt, oil and blend again into paste. Green chili paste is all ready.

Step 10: Transfer the paste into air tight glass jar and store in freeze n fish, meat and or dairy product compartment.

For Coconut-Garlic Paste

Step 11: Take grated dry coconut in a blender jar and add garlic.

Step 12: Blend it together into paste.

Step 13: After blending it into paste add rock salt and blend again. Coconut garlic paste is all ready.

Step 14:  Transfer the paste into an air tight glass jar and store in freeze n fish, meat and or dairy product compartment.

For Garlic paste

Step 15: Blend garlic cloves into paste in mixer and transfer it into an air tight glass jar.

Step 16: Store it in freeze in fish, meat and or dairy product compartment.

Notes

• Avoid use of water. Even blender jar also should be dry.
• Use of water reduces the shelf life of the paste.
• Always buy fresh and tough chilies.
• Avoid buying soft chilies so that the paste can be stored longer.
• You can just mix the salt well with the paste for coconut garlic paste.

Recipe Video

Servings

These pastes are easy to make and very helpful in your day to day cooking. They change the taste and flavor of the recipe and are easy to store. You can use them in any recipe you want.