Homemade Ginger Garlic & Green Chili Paste For Ramadan - Easy Cooking Tips For iftar - BaBa Food RRC 

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Ginger Garlic And Green Chili Paste Written Recipe With Directions:
Ingredients
-Garlic (lehsan) cloves ½ Kg
-Ginger (adrak) ½ Kg
-Green chillies (hari mirch)
-Salt (namak)
-Cooking oil
Directions:
-In a dry blender, add garlic cloves, ½ tsp salt, and cooking oil as required. Blend well to make a smooth paste. The garlic paste is ready. Store it in a dry, airtight glass jar for 3-4 months.
-Cut the ginger into small pieces, then add them to a blender. Add ½ tsp salt and cooking oil as required. Blend well to make a smooth paste. The ginger paste is ready. Store it in a dry, airtight glass jar for 3-4 months.
-In a dry blender, add dry green chilies, ½ tsp salt, and cooking oil as required. Green chili paste is ready. Store it in a dry, airtight glass jar for 3-4 months.
Tips and Tricks:
-Don't wash the garlic cloves after peeling them.
-Wash the ginger, dry it, and then peel it.
-Wash the green chilies with chill water, then cut their sticks. After that, dry them properly.
-Salt enhances the shelf life of paste.
-Cover the glass jar with a plastic sheet and then place the lid.
-Store them in a Refrigerator (not in the freezer).
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