Tuesday, July 17, 2012

Garlic Ginger Paste

Garlic and ginger are two common ingredients used in Asian cooking. Garlic ginger paste was  needed for both the Tandoori Chicken and Beef Masala dishes that I prepared for last Sunday's Indian Dinner. I decided to prepare in greater quantity, packed the remainder in tupperware container, and store them in refrigerator for future use.

You will need equal portion of garlic and ginger.

Peel them and cut the ginger into smaller pieces. Grind them in a food processor with little cooking oil  to form a paste. That's it.

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