Red Paste


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Red Paste, made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices.


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A fiery-looking spice paste made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices. The red paste can be used to pep up a variety of subzis, starters and even sandwiches.

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Preparation Time: 
Makes 1 cup
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Ingredients

7 to 8 whole dry kashmiri red chillies
1 cup beaten rice (poha) , washed and drained
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
salt to taste

Method
  1. Soak the red chillies in enough hot water in a bowl for at least 30 minutes. Drain and discard the water. Combine all the ingredients, including the red chillies, and blend to a smooth paste in a mixer using ½ cup of water.
  2. Store refrigerated till use.
Nutrient values per tablespoon
EnergyCarbohydrateInvisible FatIron
15 kcal 3.3 gm 0.1 gm 0.9 mg
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
2 reviews received for Red Paste
2 FAVOURABLE REVIEWS

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 Reviewed By
shreya_the foodieNovember 23, 2012


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Reviewed September 29, 2012by MLLE_N

   


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Reviewed November 23, 2012by shreya_the foodie

   


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