garlic-ginger-green chilli paste
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As the name suggests, this paste is a combination of ginger, garlic and green chilli in equal proportions. This paste is commonly used in Indian cuisine to add flavour to gravies and other dishes. To make garlic-ginger-green chilli paste, combine equal quantities of clean, peeled garlic pods, chopped ginger and roughly chopped green chillies, place in a blender/ mixer along with some water, and grind till you get a fine paste. This paste should be stored in the refrigerator. This paste is also readily available in the market under different brand names.
How to Select
If buying readymade, check for expiry date and seal. You can also buy these three pastes separately and mix them at home.
• Used to flavour gravies and dry subzis
• May also be used to as a marinade in many Tandoori starters
How to Store
Store the paste preferably in a glass bottle. Readymade pastes can be stored in the refrigerator till their expiry date. Homemade pastes can be stored in the deep freezer in air-tight containers for up to 6 months.
Garlic is known to be healthy for the heart. However, if the pastes use a high amount of salt as preservative, then people with high blood pressure and cardiac disorders should be cautious.
Ginger root helps cure nausea and helps improve digestion.
Green chillies are loaded with vitamins E and B, and are a good source of iron and potassium.
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