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Hara Masala Shameera Somani
Healthy Hints
Fresh green chillies will give you more vitamin C than dried red chilli powder. There is some research to suggest that fresh garlic may have a role in protecting the heart and that fresh ginger can be used to treat nausea.
Ingredients
Ingredients
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50 g (1.8 oz) fresh green chilli
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50 g (1.8 oz) fresh garlic, peeled
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50 g (1.8 oz) fresh ginger, peeled
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50 ml (⅓ cup) water
What does this chart mean?
- Calories3kcal
- Protein0.1g
- Fat0.0g
- Saturated fat0.0g
- Carbohydrate0.8g
- Sugars (Total)0.1g
- Fibre0.1g
- Salt0.0g
Directions
1. Wash the green chillies and cut the stalks off.
2. Cut the ginger into smaller pieces, approx 1 inch.
3. Add the chillies, garlic and ginger to a blender. Add the water gradually until you have a fine paste.
4. Store into an air tight container in the refrigerator. It has a shelf life of 3-4 weeks but note it will lose its pungency as it ages. It's best to make small quantities and use it fresh.
5. Use as required for vegetable, dhal, curry, biryani and pilau dishes.
This recipe will make 40 teaspoons of the masala paste, and the nutritional data is for one teaspoon.
