Please leave a comment below to let me know what you think and subscribe to my social media platforms if you would like to see more easy and delicious recipes. I hope you like this recipe as much as I do. If you are looking for a recipe to use this ginger garlic paste in, check out my delicious party favorite appetizer pull-apart samosa rolls. My recipe uses oil as the primary liquid in making this paste which helps preserve it for longer and prevents its color from changing. Although it is still safe to consume, it is definitely not appetizing to look at. If you've ever made ginger garlic paste in the past and it has turned green, this is because of the sulfur in the garlic reacting with various environmental factors. What makes ginger garlic paste turn green? This will help you pull out only how much you need from the freezer. If you don't feel like you will use it up within that time, you can spoon this paste into an ice cube tray or measure out 1 teaspoon portions onto a plate and flash freeze it for a few hours before transferring the frozen portions into a freezer safe bag/box. This paste, when made according to the instructions below will keep well for about 3 months in your refrigerator. How long can ginger garlic paste be stored for? They always taste and smell vinegary and pungent, not mellow and flavorful. Skip this step if using store-ready peeled garlic cloves. Cut the root tip and and peel the cloves. I personally also don't like the taste or aroma of store bought pastes. Smash it hard, then loosen and separate the cloves. There are always one or more preservatives in store bought pastes that we shouldn't be consuming. Next time you are grocery shopping, I encourage you to read the ingredient list in these pastes. Talking about convenience, there a lot of options when it comes to store bought ginger garlic pastes. Especially when convenience can be achieved without compromising on taste or freshness. But let's be honest, in today's fast paced busy world when we're all trying to juggle between a million things, convenience and planning is key. Ideally, it is best to use freshly crushed/ground ginger and garlic every time a recipe calls for it. If you cook a lot of Indian dishes or have looked up Indian food recipes, you might have come across ginger garlic paste in the ingredient list. Ginger garlic paste is one of the most essential and basic ingredients used in Indian cooking. Most Indian savory dishes usually incorporate some form of ginger and garlic in them. This recipe for ginger garlic paste keeps well in the refrigerator for up to 3 months and is super simple to make. Ginger garlic paste is one of the most essential ingredients in Indian cooking.
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