Ginger Garlic Paste

I was in a dilemma whether I should post this or not. I mean ginger garlic paste is ginger garlic paste. What instructions are needed for that? But then I think of all the doubts I get when I think of some new cuisine ......so maybe somebody or the other will find this post useful.

This is one of the essentials in my fridge. I usually prepare enough to last atleast two weeks. I remember when I was working, I used to recruit my cousins to peel ginger and garlic when they came for a weekend stay in my house and make enough to last three months atleast. I used to keep one batch in the fridger and the rest in the freezer.

There are two types of ginger and garlic that I know of. Both are available in India. One variety , the ginger is stringy and the rhizhomes are small, the thickness rarely more than finger size. The garlic also are small cloves, the other variety which is more readily available in the middle east, both are large. The ginge can be as thick as a small potato, it is more juicy.The garlic has nice big fat cloves, it has been referred to as malai poondu in some tamil TV programme I watched long back. The smaller variety has a more intense garlicky smell. So if you use the smaller variety of garlic, the ratio proportion is Ginger to Garlic 2:1. Since I use both of the larger varieties, I use equal quantities of ginger and garlic by volume, measuring after it has been chopped to small pieces.

Take care to cut the ginger against the grain, it will be easier to grind in the mixie, you will not end up with long fibres winding around the blade centre.

Ginger Garlic Chopped

When grinding use the dry grinder blade the one with the blades almost flat it the base of the blender. There will be no need to add additional water. Be a little patient and scrape the sides with a spoon. The water in the ginger will be sufficient to grind to a fine paste. Store in a airtight bottle in the fridge.

Dont be alarmed if the paste turns a light green in colour. I found that there was nothing wrong with the taste and no after effects as of date in my house. It did not always turn green for me maybe once in ten times. I was puzzled and for the first few times I threw away the paste, a great sacrifice on my part because I was working at a demanding job, my dd was toddler and I had to sacrifice my precious time to peel that damned garlic and ginger. Then I was presented with fait accompli and had to use the green coloured paste. Nothing happened and no percievable taste difference. So after that I stopped throwing it out and used it up. I came to the conclusion that it had something to do with the ginger and nothing to do with my hygenic practices.

Here endeth my discourse on ginger garlic paste.

I cant believe I had so much to say about ginger garlic paste, and I did not even mention anything about the medicinal benefits..... Well that will come another time.

My Way Of Basically Basic Cooking - 1 - Tea

Hello All,

I remember when I was growing up around 12yrs , relatives visiting from my native place to Bangalore used to ask my Mother - Chaaya poda theriyuma? (Does She know how to make Tea?). I used to long to put my nose up in the air and declare my competence in washing dishes, grinding thuvayal on the ammi kal, pounding spices in th ural etc etc .... making tea, that was jujubi for me. My mother was strict in that respect , it was her opinion that even a maharani had to know how to do the work properly so that she can supervise her servants properly. So began my training at an early age...

And no, I didnt say anything, meekly went to the Kitchen to make Tea, we were to show respect to elders however tactless they are.

Making Tea My Way:

Ingredients: (Two people)
Whole Milk - 1 cup
Water 1 Cup
Tea Dust or Powder  - 2 tsp
Sugar to taste
Ginger (Crushed) - 1tsp (Optional)
Cardomom Powder - 1/2 tsp (optional)

Method:
Rinse vessel nicely with fresh water, add Milk and water and keep on stove to boil. Adjust flame so that it coves only the base of the vessel. Dont waste gas. After it comes to a boil, turn the heat to sim. Add tea leaves, ginger & cardomom if using. Boil till you get required aroma colour and if required kaduppu.
Check whether any of your guests need tea without sugar. (Diabetics, Dieters). Add sugar to taste. Strain through fine seive. Serve immediately with a smile. Throw residue in dust bin, rinse strainer immediately and keep in its place, otherwise next time you have to search for it in the sink. Soak vessel immediately in water to make it easy for cleaning. Keep away all the things you have taken out back in their places.

If you get any complaints blame me or the tea leaves Ha ha ..

Fathima