How to make paste to add flavor(cooking) ?

How to make paste to add flavor(cooking) ?

18th August 2018 Off By Mannablogger

A paste is used in food preparation or eaten directly as a spread. It is also used to mix(fried) with meat or vegetables for making a curry(meal) to make it even more delicious.

Ingredients and Method(paste)

Boiled Onion Paste

Ingredients

1kg Onions

3 Bay leaves

3 Black Cardamom

Method

Peel, wash and roughly cut onions. Put in a handi, add bay leaves, cardamom and 200 ml+4 tsp of water, bring to a boil, simmer until onions are transparent and the liquid has evaporated. Transfer to a blender and make a fine puree.

Yield: approx 1kg

Note: The onion water ratio is crucial to this preparation. Excess water will make a thin puree and if the water is not enough, the onions will remain uncooked and in all likelihood, the lower layer will stick. The correct ratio is 5:1.

Fried Onion Paste

Ingredients

1 kg Onions

Groundnut Oil to fry

100 gm Yoghurt

Method

Peel, wash and slice onions. Heat oil in a kadhai, add onions and saute over medium heat until brown. Remove onions, spread over any absorbent material and cool. Transfer to a blender, add yogurt and make a fine paste.

Yield: 300 gms

Note: This paste can be stored in sterilized, airtight containers for up to 15 days in a refrigerator.

Ginger Paste

Ingredients

170gms Ginger

Method

The Ginger: Scrape, wash and roughly chop.

The Paste: Put the Chopped ginger in a blender, add 45 ml or 3 Tbs of water and make a fine paste. Remove and refrigerate.

Shelf life: 72 hours in the refrigerator.

Yield: approx 210 gms

Note: The containers in which these pastes are kept must be covered with foil or plastic wrap before refrigeration. The alternatives are ziplock bags or freezer bags.

Garlic Paste

Ingredients

170 gms Garlic

Method

The Garlic: Peel and roughly chop

The Paste: Put the chopped garlic in a blender, add 45 ml or 3 tbs of water and make a fine paste. Remove and refrigerate.

Shelf life: 72 hours in the refrigerator.

Yield: approx 210 gms

Cashewnut Paste

Ingredients

160 gm Cashewnuts(broken)

Method

The Cashewnuts: Soak in water for 30 minutes and drain.

The Paste: Put the drained cashew nuts in a blender, add 100 ml or 7 tbs of water and make a fine paste. Remove and refrigerate.

Shelf life:24 hours in the refrigerator.

Yield: 250 gms

Coconut Paste

Ingredients

100 gm Coconut

Method

The Coconut: Remove the brown skin and grate.

The Paste: Put the grated coconut in a blender, add 75ml or 5 tbs of water(preferably coconut water) and make a fine paste. Remove and refrigerate.

Shelf life: 12 hours in the refrigerator.

Yield 160 gms

Poppy Seed Paste

Ingredients

150 gms Poppy seeds

Method

The Poppy Seeds: Soak in warm water for 30 minutes and drain.

The Paste: Put the drained seeds in a blender, add 100 ml or 7 tbs of water and make a fine paste. Remove and refrigerate.

Shelf life:24 hours in the refrigerator.

Yield: approx 330 gms

Tamarind Pulp

Ingredients

50 gms Tamarind

Tamarind grows on tropical trees, is shaped like a bean(except that it is longer and wider) and the main ‘fruit’ is the pulp inside the brittle shell. Imli is dried before it is sold and, before use, it is soaked in lukewarm water until soft- usually 25 to 30 minutes. It is squeezed until it dissolves in the water at which stage the seeds and fibers are strained out.

Method

Soak tamarind in 50 ml 0r 10 tsp of lukewarm water for 30 minutes and force through a strainer. Discard the residue.

Yield Approx. 75ml

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