1 cup of peeled and washed ginger, garlic and green chillies. (Equal amount ratio)
1 tsp salt
1 tsp cumin seeds
Grind to a paste
Store in glass jar for use in refrigerator
Rita Jamshed Kapadia
Many thanks for your visit today. My Cookbook " Manna of the 21st Century, Parsi Cuisine" and other categorized cookbooks in the Parsi Cuisine Series are available on Amazon.com Amazon.in and Amazon Worldwide. Purchase the printed Paperback/s or read the eBook Worldwide. To order autographed cookbook mailed only within USA, email Rita@ParsiCuisine.com. Reviews, Feedback is always welcome! Here or on Amazon. Thanks, Rita
When you make the dish please share with others with this link, I cook for fun and sharing and hope you do the same.
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Fish Curry – ParsiCuisine.com
Jul 7, 2020, 6:06 pm[…] salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.) 3 tsp marchu lasan (Green Chillies and garlic minced together) 3 tsp Besan / Chick pea flour Dry curry spice powder: 1 […]
Keri ni Khichri – ParsiCuisine.com
May 5, 2019, 11:20 am[…] 1 tbsp Ginger Garlic paste […]
The NY Times Style Magazine article on the famous Parsi Ripon Club – ParsiCuisine.com
May 5, 2019, 10:46 pm[…] a mix of pigeon peas, chickpeas, red lentils and mung beans — along with a meld of adu lasan (ginger-garlic paste) and three masalas, one spiked with a few chiles, the heat of which fortifies the other flavors. […]
Here comes the gourmet granny – ParsiCuisine.com
Apr 4, 2019, 1:59 pm[…] is the masalas that make Parsi food stand out from the rest, points out Perin. “We either make it at home […]
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Aug 8, 2016, 11:20 am[…] Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) […]