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Wet Masala

  • Wet Masala for sabji/Garlic-Ginger paste with additional ingredients:
 


  • Ingredients:
          1. Garlic cloves (of 2 no bunch peeled)
          2. Ginger (pieces 1 small bowl)
          3. Coriander/dhania stems (4-5 cut pieces)
          4. Coriander seeds (1/4 small bowl)
          5. Black pepper seeds/powder (1/4 small bowl)
          6. Salt(1 teaspoon)
          7. Water (1/2 cup)

  • Preparation:
          1. Wash and clean the ginger and coriander stems and cut in pieces.
          2. Take the garlic, ginger, coriander seeds,coriander stems and black pepper
              seeds in the grinder pot.
          3. Add 1/2 cup of water and grind together.
          4. Grind it to between less coarse and slight fine.
          5. Add salt about one teaspoon and store in the refrigerator.
          6. The wet masala is ready to use, refrigerated it can be used for 10-15 days.
          7. Do not throw away the coriander stems after taking out the leaves for garnishing
              stems can be used thus in the wet masala.
          8. Salt will act as a peservative.
          9. This masala is ready to use everyday for the sabji/curry cooking.
          9. I was not having black pepper seeds, so I added the black pepper powder
              while grinding the last time.

         Below are the pics for the preparation of wet masala for sabji/curry cooking:

















                          Prepare the wet masala and use it in everyday cooking!!!!!!!!!!!


      
             

 

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