Learn how to make Ginger Garlic paste, Dry Coconut paste (Khobryache Vatan), Green chutney paste along with some useful tips from our chef Archana on Ruchkar Mejwani Basic Cooking. Ginger Garlic paste is commonly used in gravy vegetables, chicken & mutton recipes. Dry Coconut paste is mostly used in Maharashtrian recipes. Green Chutney paste is used while making fish recipes.
Ingredients:
Ginger Garlic Paste: Ginger, chopped Garlic 1 tbsp Water
Method: - In a mixer grinder add ginger, garlic & water. - Grind everything to a smooth paste. - Ginger Garlic paste is ready to be used.
Green Chutney Paste: Ginger, 2 inch 20-25 Garlic 2 Green Chillies Coriander Leaves Water
Method: - In a mixer grinder add ginger, garlic, green chillies, coriander leaves and water. - Grind everything to a smooth paste. - Green Chutney paste is ready to be used.
Dry Coconut Chutney 1 Cup Dry Coconut, roasted & grated 2-3 Cinnamon 2 Cardamom 2-3 Cloves 2-3 Black Pepper 20-22 Garlic 1 & 1/2 inch Ginger Water
Method: - In a mixer grinder add dry grated coconut, garlic, ginger, cinnamon, cardamom, cloves, black pepper & water. - Grind everything to a smooth paste. - Dry Coconut paste is ready to be used.
