Home Made Masala Pastes

Storing of  Home Made Masala Pastes

While grinding the masala for veg curries or fish, always double or triple the quantity. After using the desired quantity, freeze the rest in small containers. So next time you want to cook the curry or pulav, use the frozen one. It saves you a lot of time in assembling ingredients, washing the mixer/grinder, grating coconut etc. whenever I grind masala, I see that I make it at least for 3 more uses and freeze it.

Label the ground masala containers. You may tend to forget which masala is stored inside after a few days as in the picture.

Keep the ground masala container outside the freezer for at least 2-3 hours.

If you need to cook early morning, it is best to transfer the ground masala box to refrigerator from freezer, the previous night.

If you forget to keep out the ground masala box and in a hurry to cook, just defrost it in the microwave. For this you need to store the ground masala in a microwave safe container.

Grind the coconut with only tamarind and freeze for future use. Depending on the vegetables/sprouted pulses available, you can add the sambar powder made by you or store bought to make delicious curries.

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