Judging by the date on the click below, you would have understood that its been in my drafts since then!!I thought this tip would be apt for this months blogging marathon - Preps and preserves.
For this home made paste I use equal quantities of ginger and garlic. Peel garlic and ginger. Chop them roughly and grind to a smooth paste. Usually water may not be required while grinding. In case you need to, add as less as possible. Transfer the paste into a container and refrigerate / freeze.
Note :
- You can alter the quantity of ginger and garlic to suit your taste.
- A pinch of turmeric can be added to give the paste a bright yellow color.
- While grinding the paste you can add a little cooking oil instead of water.
- If you prepare a large batch, freeze half and refrigerate the other half.
Check out what my fellow marathoners are cooking this week @ the 10th edition of Blogging Marathon
This Day That Year...
2010 - Palak Parathas and Banana Peanut butter Smoothie
2009 - Ridgegourd flavored rice
Bon Appetit...
21 comments:
I also add cooking oil , just a wee bit to preserve it else, the edges become dark. But this is the most handy paste in kitchen
Its nothing like homemade ginger garlic paste..Smells great..
Totally agree...the most handy paste..oil for sure is a better preservative.
Nice post,I too add little oil which helps in grinding it to a fine paste.
Very handy and definitely a useful gg paste..
Great tip. Almost all ladies do it at home, i think. I do it bi-weekly. Sometimes I just go grab from the store!
A must have in the fridge,
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This is a staple .. cannot imagine week day cooking without this paste PJ.
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Nice preserve
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nice tip of adding oil PJ. I have stopped using store bought ginger garlic paste coz of some smell (maybe vinegar) in them. this looks pretty simple !
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This paste enhances the aroma of a dish, thanks for the tip.
Very useful and informative...
I think our cooking gets done faster because of this right..
Many times I add last weeks coriander also and fry it.
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I am planning to make this tomorrow. Thnks
That reminds me I'm out of g+g paste. Have to make some soon.
I don't have to prepare this at home. :) I don't eat garlic and whenever I need ginger, I just chop finely and add.
Very nice, i make it fresh but sometimes its time consuming . its better to have a batch @ home.
I love to make my own g-g paste as the store bought are so vinegary, though I add little salt and oil too to keep it fresh for long time.
Yet to start making these at home :D. Should try though!
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