Saturday, August 14, 2010

Ginger-Garlic Paste

Finally, found some time and a good idea for the excess ginger and garlic in my kitchen. I made this for the first time today, love the end product! I am hoping it will stay fresh for at least a 2-3 months.

Ingredients:

Ginger - 1/2 lb, peeled and cubed
Garlic - 30 pods (approx.) peeled
Turmeric - 1/2 tsp
Oil - 1/3 cup (and a little more)

I made sure the garlic cubes were dry, so I patted them dry with a kitchen cloth. Grind the ginger first with some turmeric. Take it out and then grind the garlic pods. I did not grind them to a complete paste, I wanted it to look "grated". Add the ground garlic to the ginger, add oil and fold it in. Now, transfer the mix into a DRY, air tight jar and refrigerate. (I thought it could use some more oil so I poured about 2 tbsp of oil on top and roughly mixed it before refrigerating.)

Ginger and Garlic
16oz. jar

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