I know I freeze a lot of things, but I tend to look for short cuts as much as possible in cooking without compromising the taste, texture and looks of anything, specially with 2 toddlers around me all the time.I use a lot of ginger-garlic paste in my cooking but I do not have the patience to make the paste everyday.
I tried making the paste and keeping in the refrigerator, but felt that it smelt weird after a few days and also changed color which was not at all appetizing.
So now I make the ginger-garlic paste, put the paste in ice cube trays and freeze them , then just take the cubes and keep them in a zip lock bag and back in the freezer they go.
The frozen cubes retain the original color and the flavor too.
Any time I need a tbsp of ginger-garlic paste I just take out 1 cube and add to my cooking.
I also make ginger-garlic-green chilly paste in the same manner and freeze them as cubes.
Wonderful idea. I found freezing green chillies, mint, curry leaves, cilantro and other herbs works well.
ReplyDeleteHi Mayuri, great idea to do this! I hate those bottled Ginger-garlic paste we get in Indian store, smells awful.
ReplyDeleteYeah, blogger gave me lot of trouble, good to be back now! :)
Asha - the bottled Ginger-garlic paste also contains vinegar, tried them once thats it, so this is much better n convenient too.
ReplyDeleteSrimathi - Yes I freeze mixed bell pepper chopped into small pieces, curry leaves, mint n cilanto leaves too, never tried green chillies though, will try green chilly.I do all these freezing coz in winter all these veges r pretty expensive n difficult to go grocery shopping in snow.
Mayuri, I do the same - works very well:)
ReplyDeleteApu - this is as good as fresh, no compromise on taste,surely works well n convenient too.
ReplyDeleteSo is this literally just garlic and ginger blended to a pulp and then frozen?
ReplyDeleteNo salt, oil or vinegar at all?
That's a great idea.
Dennis - Yes, it is only ginger and garlic pureed using a little bit of water and then frozen.
ReplyDelete