Basic Saving Hacks | Kitchen Basic || Kitchen Hacks Tips and Tricks with step-by-step photos
Basic Saving Hacks is a way of saving your food, money, and time as well, here I will tell you how can be stored and preserved ingredients that are used in every Pakistani kitchen, I don’t think 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
Not possible for everyone they make a fresh paste and neither go to the market to buy green chilies and coriander leaves when needed at the time of cooking,
Most women kept them in vegetable boxes, They hardly came to work for 2- days after that they became too rotten rapidly due to moisture, likewise, ginger garlic paste wasn’t able to be used for longer though they were 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
Making Ginger Garlic Paste:
Chop and rinse the ginger garlic into thin slices
Shift to the grinder jar and pour oil_Now blend them till turn to a fine and smooth paste
Ginger garlic paste is ready to use in recipes
Transfer to the bottle, close the lid, and keep in the refrigerator, you can use this paste easily for more than 2 months
Making Green Chili Paste:
Rinse and chop the green chilies into slices
Shift to the grinder jar and pour some oil then
blend them well until you get a fine and smooth paste
Green chili paste is ready to use in the recipe
Transfer to the glass container, close the lid, and keep in the refrigerator, you can use this paste for more than a month
Take a coriander bunch first rinse them and remove all rotten and dead leaves from them, then properly pat them dry with a napkin
Ensure first they have completely dried otherwise, they will become spoiled
Take a big-sized square silver foil sheet place dried coriander leaves in the center of the sheet and then wrap them from all four sides
You can easily use these leaves for up to 10-12 days by keeping them in the vegetable box
Take a mint bunch first rinse them so that can 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
Take a big-sized square silver foil sheet place dried mint leaves in the center of the sheet and then wrap them from all four sides
You can easily use these leaves for up to 10-12 days by keeping them in a vegetable box
Rinse all green chilies and remove the stalks
Pat them dry with a napkin, and place them in the center of the foil sheet
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
Now all three ingredients have been wrapped with a foil sheet
Basic Saving Hacks is a way of saving your food, money, and time as well...
Basic Saving Hacks is a way of saving your food, money, and time as well...
Ingredients for Ginger Garlic Paste:
- 250g, garlic pods
- 250g, ginger
- 3 tbsp, olive oil
- knife
- Grinder jar
- Bottle
For Green Chili Paste:
- 250g, green chilies
- 2 tbsp, olive oil
- Grinder jug
- Bottle
For Preserving Fresh Leaves:
- 1 bunch, of coriander leaves
- 1 bunch, of mint leaves
- Silver foil sheet
For preserving fresh green chilies:
- 250g, green chilies
- Silver foil sheet
How do Preserve ingredients?
- Chop and rinse the ginger garlic into thin slices
- Shift to the grinder jar and pour the oil
- Now blend them till turn into a fine and smooth paste
- Ginger garlic paste is ready to use in recipes
- Note, water won't be used in making the paste
- Transfer to the bottle, close the lid, and keep in the refrigerator
- You can use this paste easily for more than 2 months
- Rinse and chop the green chilies into slices
- Shift to the grinder jar and pour some oil then
- Blend them well until you get a fine and smooth paste
- Green chili paste is ready to use in the recipe
- Transfer to the glass container, close the lid, and keep in the refrigerator, you can use this paste for more than a month
- Take a coriander bunch first rinse them and remove all rotten and dead leaves from them,
- Then properly pat them dry with a napkin, ensure first they have completely dried otherwise they will become spoiled
- Take a big-sized square silver foil sheet place dried coriander leaves in the center of the sheet and then wrap them from all four sides
- You can easily use these leaves for up to 10-12 days by keeping them in the vegetable box
- Take a mint bunch first rinse them so that can 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
- Take a big-sized square silver foil sheet place dried mint leaves in the center of the sheet and then wrap them from all four sides
- You can easily use these leaves for up to 10-12 days by keeping them in the vegetable box
- Rinse all green chilies and remove the stalks
- Pat them dry with a napkin and place them in the center of the foil sheet
- Now wrap them from all four sides
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