The Perfect Ginger Garlic Paste Subru Uncle Has Taught Me Recipes
GINGER GARLIC PASTE
Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to many vegetarian and meat dishes. This recipe shares how to make ginger garlic paste at home and store it well for further use.
Provided by Swasthi
Categories Condiment
Time 30m
Number Of Ingredients 4
Steps:
- Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces.
- Cut off both the ends of garlic. Peel them.
- You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off. This tip works only with certain kinds of garlic.
- You can also pour some oil over the garlic and rub off to loosen the skin. (This is how we peel garlic when we make pickles.)
- Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color. Scrape off the sides and repeat blending until you see a smooth mixture.
- Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
- To Freeze, transfer to ice tray and knock the tray to the counter a few times. Cover with a cling wrap. Once set transfer them to a ziplock bag. Use as desired whenever needed by defrosting one cube each time.
Nutrition Facts : Calories 119 kcal, Carbohydrate 17 g, Protein 2 g, Fat 4 g, Sodium 10 mg, Sugar 4 g, ServingSize 1 serving
THE PERFECT GINGER-GARLIC PASTE SUBRU UNCLE HAS TAUGHT ME!
I'm about to leave for USA in 2 days from today. I have been a pampered chef all these past 2+ years. I have been so dependent for small jobs like chopping veggies, chopping corriander leaves, putting together all the basic ingredients I need for making my recipes and most of all, for making ginger-garlic paste which we use alot in our Indian cooking for stir-frying alongwith onions in several veg and non-veg recipes. Now that I am going on a holiday to the US, I will be cooking for my dad and bro and ofcourse, for myself too. I'm SO EXCITED and SO NERVOUS! Independently, this is going to be the FIRST time in my life, that I will be actually cooking solo so to speak! Right from washing veggies, to chopping/slicing, to mixing, to cooking till the dish is ready to serve and ofcourse, that perfect finish you call 'garnish' -I have to do it ALL completely ON MY OWN and it has to taste EXACTLY like Subru uncle's cooking! I'm REALLY THANKFUL to Subru uncle, the man who has been cooking in my house for the last 13 years! He is the one who I owe alot more to, than words can ever express. I will MISS him alot while I'm gone and the speed with which he cooks! He was really sweet today and when I requested him, he taught me how he makes the ginger-garlic paste that my family simply ADORES! This is the recipe that I will be using FOREVER! I can swear by this because it really is the perfect consistency and it's PERFECT! Whenever a recipe calls for ginger-garlic paste, please use this and look nowhere else - this is simply too good! Try it, please! Recipe can be easily doubled!
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 tbsps
Number Of Ingredients 3
Steps:
- Put everything in a blender bowl, cover and process until smooth.
- Use in any recipe that calls for ginger-garlic paste.
Nutrition Facts : Calories 6.7, Sodium 1, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
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