Here is a tip about the ginger garlic paste: Just storing the GG paste will make it form a yellowish/greenish tinge when kept in the fridge for a long time, esp in countries where the summer is long, with a slightly pungent smell too. And the frozen GG paste is a mess, because we have to break it or remember to remove it early so that it softens. A good alternative to this, is to add another simple step to ur procedure..
Council Member on
This information comes from my own knowledge.
Heat about 3 tbsp oil (for ur quantity) in a pan and remove pan from fire. Add the GG paste to the oil and mix well so that the oil disappears. Now, put the pan back on fire and saute well for about 3 minutes (until a soft aroma rises). Now, remove from pan and cool it.
Now, store the whole qty in fridge. (No need of freezing it either, coz this wont spoil even if stored for 5 months.)
Hope this was useful.. do try it & let me know the result. Source: http://zaiqa.net/?p=27…
How to prepare Garlic and Ginger paste?
For preparing Garlic and Ginger paste,
Method 1 garlic big cloves 25 ginger 1 inch pieces 5
Grind garlic and ginger together and freeze.When you use, keep the frozen garlic ginger paste in refrigerator for a while and cut the amount you like. Don't keep the paste out side of the fridge to use. I follow this method and the garlic I used is Chinese garlic. Indian garlic is very small in size.
Method 2 garlic big cloves 20 ginger 1 inch pieces 5 oil 1 tablespoon vinegar 1 teaspoon salt little
Peel garlic and ginger. Wash them and grind with 1 table spoon oil,1 tea spoon vinegar and little salt. Keep it refrigerated. You can add a pinch of turmeric too while grinding. You can use any oil for this, but Olive oil is good. If you use water for grinding, use previously boiled and cooled water. The shelf life of this paste is one month.
Normally if you prepare garlic and ginger paste without adding any of these, soon it gets a bluish green color. Some people wouldn't use it since they are afraid of food poisoning. Actually this is not harmful to us. Garlic contains sulphur and when it acts with the copper in the water (or with the utensils contained aluminum,iron etc) and forms copper sulphate. Also garlic contains chlorophyll (substance that gives green color to leaves) and this gives a greenish color change to garlic while reacting to temperature. Source: http://www.salkkaaram.com/2007/11/h…
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