Thursday, Dec 20 2007

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Spicy Paste For Vegetables

This is a thick full bodied paste to flavour vegetables, noodles, rices, etc. Its good keeping quality helps for making bulk and storing.

Ingredients:

10 small onions, quartered
1 med. Bulb garlic, peeled,skinned
1 tbsp. fresh turmeric, peeled chopped
1tbsp. kenchur of smaller galangal
2 tbsp. laos of greater galangal
2 stalks lemon grass, peeled and cut fine
6 large red chillies chopped
6 small red chillies chopped
salt to taste
8-10 peppercorns
1 tsp. coriander seeds
2 tbsp. oil

Method:

1. Dry roast peppercorns, corianders seeds for a minute on hot griddle.
2. Pul all ingredients, except oil and salt in either an electric mixer or stone grinder.
3. Add roasted seeds and pepper, grind to a fine paste.
4. Heat oil in a heavy wok or nonstick pan.
5. Add paste, stirfry till golden. Add salt.
6. Stir and cook further 1 minute.
7. Cool, store in refrigerator, use as required.

Making time: 20 minutes
Makes: 1-3/4 cups paste
Shelflife: 2 weeks (refrigerated)

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