Chilli Sauce

#005 This sauce comes handy when you are cooking Chinese. I add it to soups, gravy or just as a dipping for that extra kick. You can make a big batch and refrigerate for a week. Ingredients 2 green chilies ( I used serano peppers) ¼ cup vinegar ¼ teaspoon…

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Ginger Garlic Paste

It’s so tempting to buy that jar of  ginger / garlic  paste in  supermarket. While doing so you do save some cooking time but you are compromising on the taste of the dish too. Why would anyone use a paste which is laced with preservatives ( chemicals ) & which…

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