How come Indian cooking without ginger garlic paste ??? no chance and ginger garlic is indispensable.
Garlic has been proven to lower cholesterol and thin the blood, which helps prevent stroke, high blood pressure and heart disease. Garlic is great for the heart and circulatory system.It blocks the growth of cancer cells,therefore, people who eat garlic tend to develop less stomach and colon cancers.
Its really time saver if its made in bulk, which would last longer with out freezing it. So here’s an easy recipe with easy home preservative to make ginger garlic paste last longer up to 1 to 2 months.
Homemade Ginger Garlic Paste Recipe——————————————————————————————————————————————–
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Technorati Tags: Indian food,Indian Recipe,How to make garlic paste at home?,How to make Ginger paste at home?,easy way to peel garlic
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I always make my pastes at home, just like you do but don’t add turmeric…
useful post….
homemade ones are always the best.. very useful post..
Adding turmeric is new to me Prema, I usually add some rock salt…
I add lemon juice and water. Make the paste a bit runny and put the mixture in ice trays. Once frozen – I transfer them to a plastic bag and use a cubes when needed. I use this method with green chillies, ginger and garlic. Adding a bit of olive oil to the green chillies preserves the colour.