Cooking With Bibi Aysha
Making Masalas
These masalas are essential for Indian cooking.
General Bulk Rules:
*No water to blend, as it cuts the shelf life from months to days.
*Bone dry: Wash ingredients a day ahead so they are entirely dry before mincing.
*Storage: Store in glass jars in the fridge (lasts 2–3 weeks) or freeze in blocks (lasts 6 months).
RED GINGER GARLIC MASALA
Makes 1 kg
INGREDIENTS:
-350g fresh ginger, peeled and chopped
-250g fresh garlic, peeled cloves
-250g fresh red chillies, stems removed
-60g Kashmiri chilli powder
-40g fine salt
-50ml cooking oil or white vinegar
METHOD:
1.Mince the ginger, garlic, and fresh chillies in a food processor.
2 .Add chilli powder, salt, and oil. 3 .Process into a smooth, bright red paste.
GREEN MASALA
Makes 1 kg
INGREDIENTS:
-450g fresh green chillies, stems removed
-250g fresh garlic, peeled cloves
-150g fresh coriander leaves and stems, thoroughly dried
-40g fine salt
-60ml lemon juice or white vinegar
-50ml cooking oil
METHOD: 1.Pulse green chillies, garlic, and coriander. 2 .Pour in salt, vinegar, and oil.
3 .Blend until a fine, bright green paste forms.
GINGER GARLIC MASALA
Makes 1 kg
METHOD:
-450g fresh ginger, peeled and chopped
-450g fresh garlic, peeled cloves
-40g fine salt
-60ml cooking oil
METHOD: 1.Grind the ginger and garlic together into a fine paste.
2 .Stir in the salt and oil thoroughly before packaging.
FISH MASALA WET PASTE
Makes 1 kg
METHOD:
-250g fresh garlic, peeled cloves (fish pairs best with a high-garlic base)
-150g fresh red chillies, stems removed
-150g Kashmiri chilli powder
-100g ground cumin
-100g ground coriander
-40g turmeric powder
-100g tamarind paste
-50g fine salt
-60ml cooking oil or white vinegar
METHOD: 1.Puree the garlic and fresh red chillies first in a food processor.
2 .Now add all dry spices, tamarind paste, salt, and oil.
3 .Blend until it forms a thick, deeply aromatic marinating paste.
