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
ParsiCuisine.com
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.
How to fry Levti (a very tiny freshwater fish found in Surat Gujarat India) – Parsi Cuisine
Aug 8, 2016, 11:20 am
[…] Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) […]
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Chicken Soup for fighting a Cold or Flu – Parsi Cuisine
Jan 1, 2018, 6:32 pm
[…] 2 tsp Ginger Garlic paste (adoo lasan) […]
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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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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. […]
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Keri ni Khichri – ParsiCuisine.com
May 5, 2019, 11:20 am
[…] 1 tbsp Ginger Garlic paste […]
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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 […]
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White Pomfret, Silver Pomfret, Pompano, Palmburo Fish – whats the difference? – Parsi & Indian Cuisine
Sep 9, 2021, 8:08 am
[…] Pomfret in India, great flavor and the taste of the ocean within. Wonderful in Curry or Fried with indian masala. Very difficult to find in […]
How to fry Levti (a very tiny freshwater fish found in Surat Gujarat India) – Parsi Cuisine
Aug 8, 2016, 11:20 am[…] Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) […]
Chicken Soup for fighting a Cold or Flu – Parsi Cuisine
Jan 1, 2018, 6:32 pm[…] 2 tsp Ginger Garlic paste (adoo lasan) […]
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 […]
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. […]
Keri ni Khichri – ParsiCuisine.com
May 5, 2019, 11:20 am[…] 1 tbsp Ginger Garlic paste […]
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 […]
White Pomfret, Silver Pomfret, Pompano, Palmburo Fish – whats the difference? – Parsi & Indian Cuisine
Sep 9, 2021, 8:08 am[…] Pomfret in India, great flavor and the taste of the ocean within. Wonderful in Curry or Fried with indian masala. Very difficult to find in […]