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.
