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Ginger Garlic Paste - Method 1

posted 15 Jul 2012, 09:03 by Rajmi Arun   [ updated 22 Apr 2014, 06:33 ]
This is one paste, which is very useful, while making Pulavs, fried rice, Khurmas etc. Most of the time, we grind it when we do these items or use the ready made pastes that is available in the market. While preparing such dishes only a little of the paste required. For bachelors, office goers and students, this paste is of great help, not only while making the above said items, but this can be used also in Lemon Rasam, or to make Poondu Rasam.

Ingredients 
Garlic - 100 gms
Ginger - 100 gms
Salt - 1 tbsp
Oil - 1 tsp

Method 
Peel garlic, peel and wash ginger. Grind both of them together to a fine paste along with salt. In a pan add oil and add this paste, when the oil separates, remove from flame, let it cool and store in a dry jar and refrigerate.

You can also fry ginger and garlic in oil before grinding. Do not add water while grinding.

You can use the same method to make ginger paste or garlic paste separately.

Stays good if used a dry spoon every time for about a month (as the quantity made is less)
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