Ginger Garlic Paste

Making ginger garlic paste at home gives it a better aroma and flavour. When you use this homemade paste in your dishes you will definitely feel the difference. Also making it at home is much cheaper than the store bought version. You can buy ginger and garlic when the prices are low and make this paste which can stored for up-to 2 months if stored properly(I have mentioned the method of storing too). Today morning I was making ginger garlic paste, and my friend called up and suggested me to post this recipe too.......
so here goes!


Preparation time:40 minutes
Yields 750 grams

Ingredients:

Ginger-400 gms
Garlic-600 gms.
Lemon-3 nos.

Preparation:
Soak the ginger in water for 10 minutes so that the soil and dirt loosens up.
Now dry them on a kitchen towel until the moisture is completely gone.
Then, peal the ginger clean enough and cut it into small pieces
Take the garlic and separate the pods and put them in a microwave safe bowl and microwave it for just a minute.(this is just to loosen up the peals so that it will be easy to peal)-this step is  totally optional.
Peal the garlic completely, removing the top part which is little hard.
In a big mixie jar, put all the ginger first and blend it without any water for just 2-3 pulses.
Now add the garlic and blend into a smooth paste (garlic will release some juices so water will not be required).
In the final stage, pour the strained juice of the lemons and give it a quick pulse.
Your ginger garlic paste is ready to be added to all your dishes.
Open and allow it to cool to room temperature and then store.

For storage:

Use air tight glass bottles like jam jars to store your paste. These bottles give a click when they are closed
USE THESE TYPE OF BOTTLES

DO NOT USE screw type bottles, even if they are made of glass because these are not airtight.(see pic)
DO NOT USE BOTTLES LIKE THE ONE HERE!

Notes:
If you use the ingredients in the same ratio that I have mentioned, then water won't be required. However if needed you can add water while blending, but the maximum you should require will be about 2-3 tablespoons.

Most recipes of this paste include vinegar, but here we use lemon juice instead as it is a healthier alternative.

While storing, you should leave at-least a one inch gap between the lid and the paste. Also you can wipe the inside of the cap from time time to time to preserve it for longer.


















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