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Red Paste


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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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Makes 1 cup
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Ingredients

Method
  1. Soak the red chillies in hot water for at least 30 minutes. Drain and discard the water.
  2. Combine all the ingredients and blend to a smooth paste in a mixer using a little water.
  3. Store refrigerated till use. You can also make large batch of this paste and freeze it upto 3 months.
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
2 reviews received for Red Paste
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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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