If you are in to cooking Indian food, you've probably noticed that many recipes call for ginger-garlic paste. While you can go and find it in Asian food stores, why bother paying the extra money for a product with limited shelflife when you can make a product at home for virtually no money and in no time which will last you at least a year. All you need is:
50g peeled garlic
50g ginger, washed and chopped in smalled pieces250ml water
Peel the garlic and chop the ginger in smaller pieces. You don't need to peel the ginger, just wash it well and cut off any dodgy parts.
Put it in blender, pour the water over.
And blend it until there are no big chunks left.
Now here's the clever part. Get one of those plastic bags for making ice cubes. Use a funnel to carefully pour it in (this might be a bit messy, but you'll get there). Then freeze the batch and take out as much of the (almost) fresh ginger-garlic paste as you need whenever you need it. It'll last at least a year in the freezer.
2 comments:
What a fantastic idea!
Wondering if you mind if I post a link to your website in our discussion forum on Mamta's Kitchen and suggest people check out your blog for this clever tip?
Of course, be my guest. Link away...
I've been making all sorts of frozen cubes like this with chopped cilantro, basil etc. The herbs don't look as good as fresh herbs and I wouldn't recommend it for garnish. But great for adding to a dish while cooking. If you make herb-cubes, just remember to label them or you'll soon forget what's what.
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