Indian cooking starts with the pan roasting of fresh aromatic spices like onion, ginger and garlic along with dried whole spices like cumin, coriander, cinnamon, cardamom etc. in hot oil. It’s just not the flavor and taste they impart, but along with that each ingredient has its own specific health benefit as well.
Ginger is commonly used to treat various types of problems like morning/ motion sickness, diarrhoea, nausea, sore throat, cough, bronchitis, migraine and diabetes etc.
Garlic in addition to being a blood purifier also also decreases cholesterol, regulates blood pressure and blood sugar, prevents hair loss and protects from cold and flu.
These are just some of the benefits of ginger and garlic, though the list is quite long.
Ginger and garlic, both these ingredients are used daily in the curries. I just hate peeling garlic, so normally make a paste of ginger garlic and store it. Now who does all that peeling part?? To my rescue comes my MIL, who volunteers to peel all that garlic?.
Peeling is the toughest part, rest is simple. Just grind ginger and garlic together with olive oil or any other vegetable oil to make grinding process easier. Add lemon juice or vinegar that will act as preservative in addition to enhancing taste. Ginger to garlic ratio can be adjusted according to your family’s taste. I use half the quantity of ginger to that of garlic. You can use as you prefer.
Ginger garlic paste add a special zing to the curries. Make this easy paste and store it so that your curry is never devoid of it.
The paste if kept in refrigerator can last up to two weeks. But to increase its shelf life and to make my job easier, this time I made drops of 1 teaspoon of paste, froze them and stored in ziplock bags in freezer compartment. That way it can be stored for a very long period…. How long?? Even I’m to see yet ?
You can also look for homemade garlic paste.
I am sending this recipe for Blogging Marathon #74 Week 3 Day 2
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74