Ginger garlic paste is very essential in day to day cooking and it is almost impossible to cook non veg dishes without having ginger garlic paste. I always stock a bottle of homemade ginger garlic paste in my fridge. I usually prepare this paste with 1:1 ratio of ginger and garlic until I saw an episode of Venkatesh Bhat's Samayal Samayal. He suggested 1:2 ratio of ginger and garlic because of the over powering smell of the ginger. Last time when mom was in Chennai with me, she peeled a huge amount of ginger and garlic to save my time. I tried my level best to stop her from peeling, but she didn't listen to me. I can't get those days back in my life, but she is guiding me in all my situations. Emotions apart, let's go to the recipe:
Ingredients:Ginger - 100 gms
Garlic - 200 gms
Oil - 1 tsp(Optional)
Method:
1. Wash and peel the skin of the ginger. Chop it into small sized pieces. Similarly peel the garlic. Add the peeled garlic and ginger into the blender. Grind it to a semi coarse paste. If using oil, add it and give one more pulse.
Transfer and store it in an air tight container. Refrigerate it.
Transfer and store it in an air tight container. Refrigerate it.
- After every use, put it back in the refrigerator for longer shelf life. I usually put a small spoon inside it for easy and clean handling.
- I usually don't add water since the shelf life will be reduced. But I have seen people adding water. So you can very well add water if required.
- It keeps well in fridge for a month, if handled properly.
- You can also add turmeric powder and salt.
Happy's Cook - Divya
What a great idea. I didn't think of doing this., Thanks for this lovely tips. saves me a tonnes of work
ReplyDeleteThis is such a useful post..love it..good one
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