Ginger garlic paste plays most important role in Indian cooking,I cannot imagine a dish without
Ginger and garlic.I always keep ginger garlic paste in the refrigerator to save my time in kitchen.
Make this paste in advance to save lot of pre-cooking time.
Ingredients:
Method:
First wash ginger,peeled and dry completely.chopped roughly.
For garlic peeling: I saw the best way to peeling garlic in few seconds in Martha Stewart's show.
Break garlic pods into cloves.Take steel container bigger than the garlic.
Keep the cloves into container Close with lid and Shake it vigorously about 25 to 30 seconds.
If don't have steel container you can do with two steel bowls of the same size.
Add chopped ginger and peeled garlic into blender and grind it to smooth paste.
Add oil grind it again. When you add oil it will become white.
Store in an airtight glass container for 6 to 8 weeks in refrigerator.
Note:
Do not add water while grinding it will reduce the shelf life.
Ginger and garlic.I always keep ginger garlic paste in the refrigerator to save my time in kitchen.
Make this paste in advance to save lot of pre-cooking time.
Ingredients:
- Ginger-1 cup(washed,peeled and completely dry)
- Garlic-1 cup
- Oil-2 tsp
Method:
First wash ginger,peeled and dry completely.chopped roughly.
For garlic peeling: I saw the best way to peeling garlic in few seconds in Martha Stewart's show.
Break garlic pods into cloves.Take steel container bigger than the garlic.
Keep the cloves into container Close with lid and Shake it vigorously about 25 to 30 seconds.
If don't have steel container you can do with two steel bowls of the same size.
Add chopped ginger and peeled garlic into blender and grind it to smooth paste.
Add oil grind it again. When you add oil it will become white.
Store in an airtight glass container for 6 to 8 weeks in refrigerator.
Note:
Do not add water while grinding it will reduce the shelf life.
This s essential ingredient.. I too prefer Home made :)
ReplyDeleteI use it almost everyday. Great tip!
ReplyDeletegreat tip bhawna ...very useful.
ReplyDeleteHomemade is always better........looks so good!
ReplyDeleteGood one, It has great health benefits as well. Thanks for sharing...
ReplyDeleteA very useful post. Thanks for sharing.
ReplyDeletevery helpful post...
ReplyDeletegood one ...thnx fr sharing..i always freeze peeled and chopped ginger-garlic as I'm nt sure abt its shelf life.
ReplyDeletevery useful n much needed post...
ReplyDeleteVery useful post dear...
ReplyDeletealways handy in the kitchen... i make both seperate and keep... :)
ReplyDeletea must in the kitchen..saves lot of time...useful post..
ReplyDeleteVery useful post dear ..nothing beats the homemade ones :)
ReplyDeleteI too saw the new garlic peeling method I was really amazed by how it is done .The world knew of such primitive way only now :)).
ReplyDeleteI usually make ggp fresh but adding oil to store is really good idea.
Hi bhawna ,can you please link to vardhinis page as well for your two side dish entries .
ReplyDeleteuesful post!!!
ReplyDeleteVery nice post
ReplyDeleteuseful post!
ReplyDeletehappy to follow you
The best is always the home made ones dear
ReplyDeleteBambino Ginger Garlic Paste helps you save time and effort in the kitchen with a delicious, convenient and natural ingredient. The Ginger Garlic Paste is a blend of well-known spices and contains no preservatives. Use it in any preparation to get great taste. Available in 500 gm bottle. Order online and get delivered to your doorstep.
ReplyDelete