Back to Basic's list for starters in cooking. Time and Money saving tactic I learnt from my mom. My mom used to grind this fresh everytime because it gets spoiled in a day or two. One day she came up with this method with her maid' s advice about adding Sesame oil to it while pasting. This method helped her lasting it long for weeks after refrigeration too without any problems. The proportion mom uses is not equal, she takes a higher ratio of garlic
I did learn that sesame oil was used to prevent weevil attacks on grains in olden days, so it does help things from spoiling. I am following the same method. This simply saves my time and the last minute rush of peeling and grinding.
Ginger - 100 grams
Garlic - 150 grams
Sesame Oil - 2 Tablespoons
- Peel the skin of Garlic and chop the Ginger.
- Take a blender and grind ginger first. Now add garlic and grind together to fine paste. Then add oil and give a final blend to mix everything. Change to storing bowl and refrigerate.
- Ginger Garlic paste is ready to use.
- The amount of Garlic should be more than ginger.
- Grind to fine paste and can also add lemon juice or vinegar if needed along with oil, though adding them would add little sourness or acidity into it.
- Always store in a well cleaned, dry box or glass jar and refrigerate.
- Always use a clean spoon for taking the paste.
- It will last fresh for more than 3 weeks.