Tip of the Week: Vol 2: How to Make Green Chillies & Ginger Paste Last Longer in Refrigerator!

Back to Basics again today! I don’t know about you but I just can’t cook Indian recipes without having Green Chillies & Ginger paste in my refrigerator. I basically use this paste for almost all of my dishes! But grinding it fresh every time, takes up my time especially in the morning when I am packing lunch boxes & doing million things. So, I prefer making a batch & storing it in my fridge but the problem is the paste catches fungus in about 4-5 days and I have to discard it. So, when I told my mom how ‘n’th time I had to throw away the paste, she shared her secret of How to make Green Chilli & Ginger Paste last longer in fridge with me! I tell you moms knows a lot of cooking tips, you just need to be after them to get the secrets out 🙂

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You will need:

1 Cup Green Chillies

1 Inch Ginger piece

1/8 Tsp Turmeric Powder

½ – 1 Tsp Salt or to taste

1-2 Tbsp Warm Oil

Water as required

Steps to Make Green Chillies & Ginger Paste Last Longer in Refrigerator:

1. In a mixer grinder jar, add green chillies which are pre- washed & remove their tails & heads.
2. Add ginger piece.
3. Add turmeric powder which will keep the paste vibrant looking & green for long time.
4. Add oil. It is the main ingredient which makes the paste last longer without catching fungus. Use a little warm oil.
5. Cover the lid & grind it to a smooth paste. If you still see some fibres add little bit of water & grind again.
6. After grinding it to a smooth paste, transfer it to an air tight container. It will last in refrigerator easily for 15 days & in freezer for 25-30 days.

If you want to see how I made this Green Chillies & Ginger Paste, then head over to video recipe by clicking this link:

https://www.youtube.com/v/Fc-L3bWPpes?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe!

Also checkout: How To Cook Chickpeas/Kabuli Chana Or Kidney Beans/RajmaFaster Without Soaking?

Tip of the Week: Vol 1: How to cook Chickpeas/Kabuli Chana or Kidney Beans/Rajma faster without soaking?

I never plan my meals in advance! No, seriously! I am more like ‘feel like eating, cook that‘ kind of person. So, when I crave for making some beans like Chana or Rajma, I usually face a hard time cooking them. You cannot just throw them in pressure cooker & cook, it will never cook through, especially Rajma. These hard beans need a minimum of 8-9 hours of soaking, which means planning ahead of time. Well, not anymore, I am sharing a quick tip with you that will bring the soaking time of these beans to 1 hour max!

So what you need to do is, wash your beans as usual, & put them in pressure cooker with ample of water. Add in some baking soda. Do not add salt or any other spice! Cover the pressure cooker lid & turn off the gas just before it is about to whistle. Do not wait for the pressure cooker to whistle, turn off the gas immediately before that. What exactly we are doing is holding the pressure back in the cooker & not letting it vent out. Let it stand for exactly 1 hour, before opening the lid. And voila, you will have beans looking like they have been soaked overnight. Now they are ready to cook as per the recipe!