How To Make Adrak-Lahsun/Ginger-Garlic Paste

How To Make Adrak-Lahsun/Ginger-Garlic Paste

THANKS TO ORIGINAL UPLOADER AND GREAT COOKING EXPERT MONA

Ginger-garlic paste is one of the most essential ingredients in Indian cuisines. It is added to almost all of the Non-vegetarian preperations and a few vegetarian dishes in Hyderabadi cuisine. Every kitchen in India might have contaner of ginger-garlic paste stored in their kitchen.

I usually make Ginger-Garlic paste in very large amounts and store it in the freezer in small plastic boxes. I keep a box in the refrigerator and as it finishes, I take out one of the boxes from the freezer compartment and again keep it in the refrigerator, where they thaw and are ready to be used again. This is how I prepare and store my Ginger Garlic Paste.

I get many queries from my readers about the procedure to prepare Ginger-Garlic paste, so here goes the recipe:

Ginger garlic paste ? Adrak-Lahsun ka paste

Ingredients:

(I always use Garlic and Ginger in the ratio of 2:1 in quantity)

Ginger Root ? 250 gms

Garlic pods- 500 gms

Method:

1. Wash and scrape the ginger root using a spoon. Wearing gloves, or else your fingers will burn after you finish scraping the whole amount of ginger root. Cut it into chunks.

2. Peel garlic and cut each in half if the cloves are very large.

3. Grind the ginger and garlic together, adding little or no water to help in grinding. I always prepare Ginger-Garlic paste in the Food processor that I own. I don?t even need to chop up garlic, or add any water. It does the job quickly and perfectly.

4. Store in small plastic air tight boxes.

5. Keep one box in the refrigerator and others in the freezer compartment.

6. As the box in the refrigerator finishes, take a box out of the freezer and keep this in the refrigerator for use.

7. Continue doing this till the whole stock of boxes finishes. You can again make Ginger garlic paste and store it the same way. It comes handy in a lot of dishes from the Hyderabadi cuisine.

Tip: To peel a large amount of garlic, soak a many cloves or garlic heads as you need in warm water for 15-30 minutes. The peels should come off effortlessly.