Back to Basic's list for starters in cooking. Time and Money saving tactic I learnt from my mom. My mom used to grind this fresh everytime because it gets spoiled in a day or two. One day she came up with this method with her maid' s advice about adding Sesame oil to it while pasting. This method helped her lasting it long for weeks after refrigeration too without any problems. The proportion mom uses is not equal, she takes a higher ratio of garlic
I did learn that sesame oil was used to prevent weevil attacks on grains in olden days, so it does help things from spoiling. I am following the same method. This simply saves my time and the last minute rush of peeling and grinding.
Ingredients:
Ginger - 100 grams
Garlic - 150 grams
Sesame Oil - 2 Tablespoons
Method:
- Peel the skin of Garlic and chop the Ginger.
- Take a blender and grind ginger first. Now add garlic and grind together to fine paste. Then add oil and give a final blend to mix everything. Change to storing bowl and refrigerate.
- Ginger Garlic paste is ready to use.
My Notes:
- The amount of Garlic should be more than ginger.
- Grind to fine paste and can also add lemon juice or vinegar if needed along with oil, though adding them would add little sourness or acidity into it.
- Always store in a well cleaned, dry box or glass jar and refrigerate.
- Always use a clean spoon for taking the paste.
- It will last fresh for more than 3 weeks.
This really works great if we make it more n store it in freeze for a few days!!! :)
ReplyDeleteYes SJ, thank you
Deletevery useful and time saving....
ReplyDeleteThank you hetal
DeleteHey dear, now this is total coincidence, i just took a picture of GG paste 2 days ago, and now i see your post, looks so good. Thanks for sharing your version :)
ReplyDeleteThank you pria...would love to see your version :)
DeleteVery useful post. so handy too
ReplyDeleteThank you jeyashri
Deletei always grind my ginger and garlic seperate... umma usually uses olive oil and a pinch of salt while grinding, which I also do, and the paste lasts till it is used up... :) homemade is always the best...
ReplyDeleteThank you rafee..nice tip too
DeleteThanks a lot for the tips. I realize too that ginger or garlic paste can't remain fresh. There will be a thin white layer on top and the smell is not very inviting. That said, I store in very small containers and put them in the freezer compartments and bring out as and when needed.
ReplyDeleteCertainly adding sesame oil must be tried.
you are right....it does smell bad if we dont store it properly...Thank you nava....
DeleteVery neat post !
ReplyDeleteThank you sapana
Deleteit's so easy and I like ur 3rd picture...
ReplyDeletesatya
p/s : i'm organizing my 1st giveaway....hope that you can join it...
Thank you satya
Deletea much needed on wekdays..
ReplyDeleteThank you kalpana
DeleteA very useful post for those who r in a rush to office & have to save some time.. I loved those clicks, esp the third one where light falls on the props partially :)
ReplyDeleteThank you chitz
Deleteuseful and time saving really good divs
ReplyDeleteThank you ramya
DeleteIt's really time saving, I use to make this.
ReplyDeleteThankyou hema
DeleteCant imagine our cooking without this gg paste..very useful post.
ReplyDeleteThank youpriya
Deletenice back to basic post.. I have it in draft too
ReplyDeleteThank you veena
Deletegreat helpful recipe....
ReplyDeleteThank you preeti
Deletevery imp ingredient for indian cooking....
ReplyDeletekeep in touch,
www.beingbeautifulandprett.com
UR right...indian cooking is impossible without this is what i too feel :) Thank you pooja
Deleteuseful post.
ReplyDeleteThank you dear
DeleteVery informative post.. Thanks for sharing it.
ReplyDeleteThank you vidya
Deletea pinch of salt and adding a 1/2 tsp of turmeric powder will be good along with these ingredients divi.. turmeric, ginger, garlic are natural way of fighting germs in our body and i read in net that it stands as a preservative too.. nice clicks divi..
ReplyDeleteThanks for that wonderful tip pradhi...
DeleteThatz a useful tip Divya...thanks for sharing :)
ReplyDeleteThank you anupa
Deletei cant survive without this :) i always keep a stock..
ReplyDeleteThank you PT
DeleteHome made is always the best dear
ReplyDeleteAbsolutely vimi, thanks
DeleteHome made is always better and a time saver...
ReplyDeleteThank you priya
Deletethe third pic is gorgeous Divya. I always thought we should use same qty of ginger n garlic. Thanks for this informative post !
ReplyDeleteThank you shree
DeleteNvr know that we can add sesame oil to it to make its life longer... Good tip
ReplyDeleteThank you akila
DeleteThat was a great tip Divya. I usually make a batch, leave a bit in the fridge and then freeze the rest :)
ReplyDeleteThank you priya
DeleteUseful post Divya.. I too make this every week.. Sometimes, when I'm lazy to do it, my hubby shares the job of peeling the garlic and ginger with me :-)
ReplyDeleteWow...that is good right....thanks nilu
DeleteA must have paste at home. I too add sesame oil to the paste, tips from my Mother :)
ReplyDeleteThank you Veni....mom's tips always works :)
DeleteOh, I forgot to mention about your clicks...love them!!!
ReplyDeleteSweet...thanks
Deletevery useful post....adding sesame oil is a nice tip !
ReplyDeleteThank you reni
Deletedelicious and inviting recipe
ReplyDeleteThank you shama
DeleteVery useful post, I always make fresh.
ReplyDeleteThank you swathi
DeleteNow who doesnt want this on daily basis. Quick and nice :)
ReplyDeleteyea shweta...super handy for indian cooking...thanks
Deleteyummmy recipe
ReplyDeleteTasty Appetite
Thank you jay
Delete