Kitchen Hacks and Tips - Yummy Traditional

Kitchen Hacks and Tips


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Basic Saving Hacks | Kitchen Basic || Kitchen Hacks Tips and Tricks with step by step photos

Basic Saving Hacks is the way of your saving your food, money, and time as well, here I will tell you how can be stored and preserved basic ingredients which are used in every Pakistanis kitchen, I don’t think so any Pakistani family would be cook without these basic ingredients in which included coriander leaves, mint leaves, green chilies, and ginger-garlic paste and green chili paste
                         
kitchen-hacks-and-tips

Not possible for everyone that they could make freshly paste and neither go to the market for buying green chilies and coriander leaves when needed at the time of cooking,

Mostly women kept them in the vegetable boxes, They hardly can come to work for 2- days after that they become too rotten rapidly due to moisture, likewise, ginger garlic paste wasn’t able to use for longer though they are in the fridge so today I am sharing my little efforts to preserve properly basic ingredients so that they could stay able to use for long, So let’s begin with step by step photos……
                                         
kitchen-hacks-and-tips

Making ginger garlic paste:
Chop and rinse the ginger garlic into thin slices        

chop-ginger-garlic


Shift to the grinder jar and pour oil_Now blend them till turns to a fine and smooth paste
                       
shift-to-the-grinder-jar


Ginger garlic paste is ready to use in recipes
                    
ginger-garlic-paste-is-done


Transfer to the bottle, close the lid, and keep in the refrigerator, you can use this paste easily for more than 2 months 

                         
store-the-paste-in-bottle


Making green chili paste:
Rinse and chop the green chilies into slices
                      
chop-the-green-chillies


Shift to the grinder jar and pour some oil then
blend them well until you get a fine and smooth paste

blend-the-green-chillies


Green chili paste is ready to use in the recipe
                 
green-chillies-is-ready


Transfer to the glass container, close the lid, and keep in the refrigerator, you can use this paste for more than a month 
                                  
green-chilli-paste-is-ready

Take a coriander bunch first rinse them and remove all rotten and dead leaves from them, then properly pat them dry with a napkin
                 
clean-and-rinse-the-coriander-leaves


Ensure first they have completely dried otherwise they will become spoiled
               
coriander-leaves-should-be-completely-dry


Take a big sized square silver foil sheet and place dried coriander leaves in the center of the sheet and then wrap them from all four sides  
                                            
wrap-the-leaves-with-foil-sheet


You can easily use these leaves for up to 10-12 days by keeping them in the vegetable box 

               
coriander-leaves-wrapped-with-foil-sheet
                                                     

Take a mint bunch first rinse them so that could remove dirt then remove all rotten and dead leaves along with sticks
Then properly pat them dry with a napkin ensure first they have completely dried otherwise they will become spoiled
                    
clean-mint-leaves-and-rinse-them


Take a big sized square silver foil sheet and place dried mint leaves in the center of the sheet and then wrap them from all four sides  
        
wrap-the-mint-leaves-with-foil-sheet


You can easily use these leaves for up to 10-12 days by keeping them in a vegetable box 

                                                                     
you-can-preserve-for-10-days


Rinse all green chilies and remove the stalks
                
rinse-and-remove-stalk-green-chillies


Pat them dry with a napkin, and place them in the center of the foil sheet 
             
pat-them-with-napkin


Now wrap them from all four sides, you can easily use these leaves for up to 2 weeks by keeping them in a vegetable box 

wrap-with-foil-sheet


Now all three ingredients have been wrapped with a foil sheet
                    
all-three-ingredients-have-been-wrapped





Basic Saving Hacks | Kitchen Basic is the way of your saving your food, money, and time as well...

Ingredients for ginger garlic paste:
  1. 250g, garlic pods
  2. 250g, ginger
  3. 3 tbsp, olive oil
  4. knife
  5. Grinder jar
  6. Bottle
For green chili paste:
  1. 250g, green chilies
  2. 2 tbsp, olive oil
  3. Grinder jug
  4. Bottle
For preserving fresh leaves:
  1. 1 bunch, coriander leaves
  2. 1 bunch, mint leaves
  3. Silver foil sheet
For preserving fresh green chilies:
  1. 250g, green chilies
  2. Silver foil sheet
How to preserve ingredients?
  1. Chop and rinse the ginger garlic into thin slices
  2. Shift to the grinder jar and pour oil
  3. Now blend them till turns to a fine and smooth paste
  4. Ginger garlic paste is ready to use in recipes
  5. Note, water won't be used in making the paste 
  6. Transfer to the bottle, close the lid and keep in the refrigerator
  7. You can use this paste easily for more than 2 months
  8. Rinse and chop the green chilies into slices
  9. Shift to the grinder jar and pour some oil then
  10. Blend them well until you get a fine and smooth paste
  11. Green chili paste is ready to use in the recipe
  12. Transfer to the glass container, close the lid, and keep in the refrigerator, you can use this paste for more than a month
  13. Take a coriander bunch first rinse them and remove all rotten and dead leaves from them,
  14. Then properly pat them dry with a napkin, ensure first they have completely dried otherwise they will become spoiled
  15. Take a big sized square silver foil sheet and place dried coriander leaves in the center of the sheet and then wrap them from all four sides  
  16. You can easily use these leaves for up to 10-12 days by keeping them in the vegetable box
  17. Take a mint bunch first rinse them so that could remove dirt then remove all rotten and dead leaves along with sticks
  18. Then properly pat them dry with a napkin, ensure first they have completely dried otherwise they will become spoiled
  19. Take a big sized square silver foil sheet and place dried mint leaves in the center of the sheet and then wrap them from all four sides  
  20. You can easily use these leaves up to 10-12 days by keeping in the vegetable box
  21. Rinse all green chilies and remove the stalks
  22. Pat them dry with a napkin and place them in the center of the foil sheet
  23. Now wrap them from all four sides
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