Ginger Chili paste is a healthy spicy-paste for spicing up your recipes. You can cook, saute, or fry your preparation and then, add this paste while spicing up your dish at the end-stage. It is a healthy and hygienic thing in place of those market-made pastes which are seasoned by adding other preservatives and flavors. So, keep this home-made paste ready at hand for preparing your breakfast dishes or all those curry dishes needed for your meals.How To Prepare Ginger-Chili Paste
It is very simple. Procure the ingredients and grind them in your mixer/grinder to a paste. And, store the paste in a tight-lid container in your refrigerator for daily use up to a period of 10 days.
Ingredients for Ginger-Chili Paste
1. Ginger (raw) 100 grams
2. Green Chili 100 grams
3. Turmeric Powder 1/2 t/spoon
4. Salt powder 1 teaspoon
Step-By-Step Preparation Instructions
- First of all, you need to wash the ginger and dry it for some time. It should be completely dry before using it.
- Chop the ginger pods into small pieces for easy grinding. Remove any bad portions from it.
- Remove the top caps of the chilies and cut them into pieces. Each one can be cut into 2 or 3 parts depending on the length. (Ensure the chilies that you use are also fresh and not wet.)
- Now, put all the four ingredients in your grinding jar and grind them to paste without adding water. No need to make it into a very smooth paste. A bit roughness is okay.
- You may need to grind it 3, 4 times if the ginger is hard (mixing thoroughly during the intervals), without adding any extra water, so as to store it for 10 days.
Now, your Ginger-Chili paste is ready for use. Remove the paste from the grinder jar and store it in a tight lid container. You can draw from it with a dry spoon whenever you need it. One spoonful is enough for making spicy dishes for a family of 4 to 5 persons.
If you want to use it along with the pepper, coriander, cumin mixed spice powder, then you may halve the quantities of both those spice mixtures to prepare your dishes tasty and healthy.
You should add this paste or the spice powder while your preparation is still on the flame. After adding the mix, you need to fry or saute the recipe for one more minute or at least for half-a-minute to make it tasty.
If you want to use it along with the pepper, coriander, cumin mixed spice powder, then you may halve the quantities of both those spice mixtures to prepare your dishes tasty and healthy.
You should add this paste or the spice powder while your preparation is still on the flame. After adding the mix, you need to fry or saute the recipe for one more minute or at least for half-a-minute to make it tasty.
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