Ingredients:
Green Chillies - 8 nos
Ginger - 2 inch piece
Onions - 2 nos
Oil - 1 tsp
Salt to taste
Method:
Heat 1/2 tsp of oil in a pan and add the green chillies to it after removing the stalk. Let it turn brown in colour. Remove from fire and grind it along with ginger and salt. Chop onions finely and saute it in the remaining 1/2 tsp of oil and add it to the ground paste.
A great side dish recipe from the state of Mizoram in North-East India
Showing posts with label Green Chilly. Show all posts
Showing posts with label Green Chilly. Show all posts
Green Chilly Paste recipe - 2
Ingredients:
Green Chillies - 250 gms
Asafodeita - a pinch
Salt - 1 tsp
Method:
Wash and wipe dry the green chillies. Add all the ingredients in a dry grinder and grind it to a fine paste. Store it in an air tight container and refrigerate.
Use it when needed.
Green Chillies - 250 gms
Asafodeita - a pinch
Salt - 1 tsp
Method:
Wash and wipe dry the green chillies. Add all the ingredients in a dry grinder and grind it to a fine paste. Store it in an air tight container and refrigerate.
Use it when needed.
How to make Chilly Garlic Paste at home?
Ingredients
Chillies - 100gms (red or green)
Salt - 1 tsp
Oil - 1 tsp
Method
Method
Recipe for Hot and Sour Paste
Ingredients:
Tamrind Paste - 5 to 6 spoons (better thick paste)
Red chilly - 20 (more if you want it more spicy)
Salt - 1 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Oil - 1 tbsp
Method:
Grind salt, cumin seeds dry and keep aside. Grind the tamrind and chillies together and to it add the powder and grind again to make everything blend finely.
Use this paste to make sambar or rasam in a hurry
Tamrind Paste - 5 to 6 spoons (better thick paste)
Red chilly - 20 (more if you want it more spicy)
Salt - 1 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Oil - 1 tbsp
Method:
Grind salt, cumin seeds dry and keep aside. Grind the tamrind and chillies together and to it add the powder and grind again to make everything blend finely.
Use this paste to make sambar or rasam in a hurry
Recipe for Green Chilly Paste
Ingredients
Gingely Oil - 1 tbsp
Asafdeita - 1/2 tsp
Salt - 1 tsp
Method:
Wash the chillies. Grind them together along with asafodeita and salt. In a pan add oil and when hot add the paste and keep stirring for a few mins. (Till the oil separates). This can be stored in a clean jar and refrigerated and can be used whenever and wherever required.
Instead of frying it in oil, this paste can be stored just after grinding and one spoon of it can be used while grinding chutneys. This uncooked paste can also be used while making vathals and vadams.
Gingely Oil - 1 tbsp
Asafdeita - 1/2 tsp
Salt - 1 tsp
Method:
Wash the chillies. Grind them together along with asafodeita and salt. In a pan add oil and when hot add the paste and keep stirring for a few mins. (Till the oil separates). This can be stored in a clean jar and refrigerated and can be used whenever and wherever required.
Instead of frying it in oil, this paste can be stored just after grinding and one spoon of it can be used while grinding chutneys. This uncooked paste can also be used while making vathals and vadams.
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