The Most Commonly Prepared Pastes in Indian Cooking

Indian cooking, by far, seems to be the most versatile type of cooking all over the world. There are plenty of cuisines or dishes prepared inside the Indian kitchen, be it in any part of the country. For all those of you who aren’t that familiar with Indian cooking, let us start with the kinds of pastes that are prepared for cooking food on daily basis.

Ginger Paste

The ginger paste is prepared out of garden-fresh ginger. Primarily, the ginger is scuffled to eliminate the skin and then splashed with water to get rid of the stuck dirt. After that, it is cut into smaller pieces with the purpose of grinding it to prepare the paste.

This ginger paste might be utilized in several ways. For marinating kebabs and to prepare the curry base, this paste is regularly used. It is generally used in combination with the garlic paste. The ginger-garlic paste comprises 40% ginger and 60% garlic. At times, solely the ginger juice is utilized to add flavor to the curry.

Cashew Paste

To prepare the cashew paste, you need to soak the cashew nuts inside hot water or keep them overnight to make them soft. After that, the cashew nuts are ground inside a mixer, but to get a smooth texture using the Best Wet Grinder would be a decent choice. A few recipes require the brown cashew paste and in such situations, you firstly need to deep-fry the cashews to the time they become golden brown and grind them afterward.

This paste is utilized as a key ingredient in the preparation of kebabs so as to enrich their taste. It is moreover utilized in making gravy to offer a thick base. The cashew paste might be utilized for preparing desserts like Kaju Katli as well. It is pretty fragile and must be prepared fresh and then stored inside the refrigerator. In comparison, the brown cashew paste has a superior shelf life.

Red Chilli Paste

To prepare the red-chili paste, the dirt on the red chilies is firstly cleaned. Then you need to remove the stalks and deseed the chillies. After that, soak the chilies in warm water or get them to boil together with a small amount of vinegar that would help in making the red color deep. Whilst the chilies turn out to be soft, they may be ground into a really fine paste.

The paste might be heated with oil up until a profound red color is attained and the oil begins to hover on the top of the paste. The chili paste frying assists in eliminating the raw taste and natures down the chilies’ hotness and enhances its shelf life.