How To ~ Make Ginger Garlic Paste

hi sailu garu…

Even i also prepare with same quantity, i mean like how u prepared..

i have one request sailu garu…i have some recipes…easy n simple i don’t know where to post recipes..if u wish i will post my recipes…waiting for ur reply..

thanks
SudhaBalaji

for most Hyd. recipes,
i use ginger: garlic = 1:2
it’s the thing thay gives the zing to your biryanis & saalans…
tip courtesy: Kunwar Rani Kulsum Begum (Google her …)

Great idea to start the How To series! lovely pics, thanks for posting.

Thanks Sailaja. Im new entry here as you know. I always wanted to do this but I never put turmeric and mine would last long; Being a working mom, I would like to store for couple of weeks atleast…….Thanks for sharing!

Madhuri

Nice and useful series, Sailaja.
Im very lazy so i use store bought ginger-garlic paste..Now after seeing this post I have decided to make them on my own

I make the ginger-garlic paste in the same way. Once made, I place some in ice-cube trays – about 2 tablespoons per compartment. Once frozen, I transfer them to a container and keep in the freezer. When I need some for a recipe, I take out as many cubes as I will need.

I look forward to reading more of the “how to” recipes. Thank you.

wonderful site !
i do not add any tumeric, salt or water — it stays fresh and long. sometimes the salt/tumeric does not go good with all dishes…

Nice series, i made a same post too. http://curryinkadai.blogspot.com/2007/12/indian-cooking-basics-101-goodness-of.html

excellent idea for the how to series and a great opener!

Sailu, do you know why the ginger garlic paste i make, turns green after few days even when stored in the fridge.

Read this article to learn more about garlic and why the paste turns green.

Lovely idea
keep the how-tos coming

Sailu,

First time to you blog. I loved your website. Good work and I wish you good luck. By the way I loved your logo “Sailus Food”. Did you get it designed by a professional? What software were you using to design it?

Hello Sailu garu,
I’ve started cooking very recently. I get so many “How-To” doubts. Getting these simple things on google is very difficult. I’m cooking daily one recipe from your website. Sorry for not thanking you all these days. With this “How-To” Series, you made our lives more easier. If I cook any dish other than from your website, my hubby will ask me is this not from your sailufood? Thanks a lot!!!!
- Lavanya

Hi,
When I make ginger-garlic paste, I use ginger’s quantity a little less than that of garlic.
After making the paste by adding salt and little water, I fry it for a few minutes in little oil. By doing this, the paste can be stored for a long time in the fridge. The colour won’t change by frying the paste.

thanks shailu…for the onion blanch….does it loose the flavour after blanching…seems very easy. can we use it for most recipies….
can we store it….>???
Thanks a lot Hugs and Smiles.
jo

It doesn’t lose flavor, infact the distinct onion smell disappears with the blanching and using boiled onion paste in recipes like Paneer Butter Masala gives a great flavor to the dish. You can freeze and store for a longer period. If placing in fridge, use it within 2-3 days.

hi sailu garu,
i was just thinking of making sambhar powder i vil now make it your style, quite different from how i make it though, i use just the five ingredients- hing dhania mirchi methi channa. and like u i simply love collecting receipes and i try to use as many as i can. love, laila

[...] articles: How to make butter and ghee – photo tutorial How to make rava dosa – photo tutorial How to make ginger garlic paste How to blanch tomatoes & onions How to make Sambar Podiaddthis_url = [...]

sure!

[...] And it was so easy too, perfect for a weeknight meal. This time around I did not try to make the garlic-ginger paste. Instead, I used 4 cloves of garlic and 1 1/2-inch piece of grated [...]

Good evening! I wandered in here quite by accident, looking for information on how to make ginger-garlic paste, and found your wonderful page. Such good, clear directions, thank you! I have bookmarked this site and will be back for more. I’ve been exploring Indian cooking for the last few years and am learning so much about good, healthy food.

hey how can we prevent Ginger to turn into green….I put it in the refrigerator and after few days it turn into greeen..:-( plzzz tel me

Just fry the ginger paste in a 2-3 tsps of hot oil for a mt or two and turn of heat. Cool and refrigerate.

Just fry the ginger paste in a 2-3 tsps of hot oil for a mt or two and turn of heat. Cool and refrigerate.

[...] 2 tbsp ginger/garlic paste (or mash in mortar/pestle one 2 inch piece of peeled/chopped ginger and 2 cloves of garlic) or follow this link [...]