This is one of the versatile sauce or paste to have on hand. Because it definitely can pack a punch on your dishes. Make yourself a batch of this now, because i have lots of recipes coming up which uses this sauce as its base.
Similar Recipes,
This sauce is very garlicky and very spicy. Which definitely is great..Because you need that in your dishes, specially when you are making mumbai street food recipes..Hope you will give this a try and let me know how it turns out for you..
Makes : 1.5 cup of paste
Ingredients:
Dry Red Chilli – 40 ( I used half kashmiri red chilli)
Garlic – 20 ( i didn’t peel)
Salt – 3 tblspn
Method:
Bring two cups of water to boil.
Take chillies in a bowl, pour boiling water over it and leave it aside for 10 mins.
Now drain them.
Take garlic and chillies in a blender and puree them using little of the drained water to a coarse or smooth mix.
Pour that in a bowl, add in salt and mix well.
Pour that in a freezer safe container and freeze.
Use as required.
Notes:
1)Since you are adding salt to the paste, you can easily scoop it even in their frozen stage, So you can use as per you need by scooping the paste using a spoon.
2)This stays good more than a week in fridge and for more than 4 to 6 months in freezer.
CHECK OUT THIS QUICK VIDEO:
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| Bring water to a boil |
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| You will need some dry chillies and garlic |
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| take chillies in a bowl |
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| pour over hot water |
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| leave it to soak for 10 mins |
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| now it has soaked |
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| drain the water, reserve the water, you will need them in a min |
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| take garlic in a blender |
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| add in chillies |
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| blend them |
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| now add in the drained chilli water |
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| make it into a smooth paste.. |
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| Now to freeze them, take it in a bowl |
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| Add in some salt |
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| mix well..Now pour this in a container and freeze |
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| This is how it looks once frozen |
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| you can easily scoop them when they are frozen too.. It is because of the salt you add |
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| Use this in your recipes.. |
Hi aarthi,
How cum u don't peel d garlic. Wen ground does its skin also get ground? it cums in ur mouth while u eat rite?
@Anonymousyes the skin will be ground too.
Hi Aarthi
Is there any reason for not peeling the garlic skin?
@Anonymousjust lazyness, you can peel them if you want to
Once made and frozen, for how many days will this paste stay good?
Should it be kept in the refrigerator always?
@Zebathey will stay good for 3 months
@Aarthi
Garlic skin is very healthy and can be used with skin in almost any recipe that calls for garlic. i have rarely peeled garlic and use it whole in all my recipes.. rasam is tastier with skin on!
Quick way to peel a garlic is to microwave it for about 10 s or fry it a bit on a pan.
Any reason for leaving d chili stem on before grinding
no reason. i always use like that
Hi … could u tell me wat r t other recepies v can do wit chill garlic paste
u can add it to any indo chinese dishes to poriyal and stir fry,