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.)
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 |
Comments
Post a Comment
Welcome to our food blog. Please feel free to leave your comments or suggestions for improvements in a recipe. If you try any of the recipes here, please send us your feedback or pictures and we will post it on the blog.