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. <br />Ginger Garlic paste is commonly used in gravy vegetables, chicken & mutton recipes. <br />Dry Coconut paste is mostly used in Maharashtrian recipes. Green Chutney paste is used while making fish recipes. <br /> <br /> <br />Ingredients: <br /> <br />Ginger Garlic Paste: <br />Ginger, chopped <br />Garlic <br />1 tbsp Water <br /> <br />Method: <br />- In a mixer grinder add ginger, garlic & water. <br />- Grind everything to a smooth paste. <br />- Ginger Garlic paste is ready to be used. <br /> <br />Green Chutney Paste: <br />Ginger, 2 inch <br />20-25 Garlic <br />2 Green Chillies <br />Coriander Leaves <br />Water <br /> <br />Method: <br />- In a mixer grinder add ginger, garlic, green chillies, coriander leaves and water. <br />- Grind everything to a smooth paste. <br />- Green Chutney paste is ready to be used. <br /> <br />Dry Coconut Chutney <br />1 Cup Dry Coconut, roasted & grated <br />2-3 Cinnamon <br />2 Cardamom <br />2-3 Cloves <br />2-3 Black Pepper <br />20-22 Garlic <br />1 & 1/2 inch Ginger <br />Water <br /> <br />Method: <br />- In a mixer grinder add dry grated coconut, garlic, ginger, cinnamon, cardamom, cloves, black pepper & water. <br />- Grind everything to a smooth paste. <br />- Dry Coconut paste is ready to be used.
