Learn how to make Ginger Garlic paste, Dry Coconut paste (Khobryache Vatan), Green chutney paste along with some useful tips from our chef Archana on Ruchkar Mejwani Basic Cooking.Ginger Garlic paste is commonly used in gravy vegetables, chicken & mutton recipes.Dry Coconut paste is mostly used in Maharashtrian recipes. Green Chutney paste is used while making fish recipes.Share on Facebook: https://goo.gl/oVmTveTweet about this: https://goo.gl/UVIbf9Share on G+ : https://goo.gl/BMqhtgIngredients:Ginger Garlic Paste:Ginger, choppedGarlic1 tbsp WaterMethod:- In a mixer grinder add ginger, garlic & water.- Grind everything to a smooth paste.- Ginger Garlic paste is ready to be used.Green Chutney Paste:Ginger, 2 inch20-25 Garlic2 Green ChilliesCoriander LeavesWaterMethod:- In a mixer grinder add ginger, garlic, green chillies, coriander leaves and water.- Grind everything to a smooth paste.- Green Chutney paste is ready to be used.Dry Coconut Chutney1 Cup Dry Coconut, roasted & grated2-3 Cinnamon2 Cardamom2-3 Cloves2-3 Black Pepper20-22 Garlic1 & 1/2 inch GingerWaterMethod:- In a mixer grinder add dry grated coconut, garlic, ginger, cinnamon, cardamom, cloves, black pepper & water.- Grind everything to a smooth paste.- Dry Coconut paste is ready to be used.Host: Archana ArteCopyrights: REPLSubscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwaniFor Facebook Updates: https://www.facebook.com/RuchkarMejwaniTwitter: https://www.twitter.com/RuchkarMejwani