Basic Pastes



How much ever anyone tries to convince me to make ginger - garlic pastes at home - I have always been very lazy for this. I know that store-bought bottles don't have the same flavor as home-made ones. But what the heck? Its pastes - right? I'll use more of it each time to get the right flavor. I had unlimited excuses to not make them at home.

Its only later on in life that I realised that these are the basics to Indian cooking and when the basics don't have the right flavor - how will the recipe be perfect? So here I am today - making my own pastes at home.

Try it to know the difference. I know its difficult to convince yourself, but its very easy and thats the main reason I started it.


GingerGarlic


Ginger Paste

Wash, peel and chop ginger. Grind along with a tblsp of vinegar(for preservative) to a fine paste. Store in an air-tight jar for upto 3-4 months.

Garlic Paste

Wash, skin and chop garlic. Grind along with a tblsp of vinegar(for preservative) to a fine paste. Store in an air-tight jar for upto 3-4 months.

Ginger-Garlic Paste

Take equal amounts of both (100 gm Ginger, 100gm Garlic). Wash, peel and chop ginger. Wash, skin and chop garlic. Grind along with a tblsp of vinegar(for preservative) to a fine paste. Store in an air-tight jar for upto 3-4 months.

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