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Ginger & Garlic Paste - Allam Vellulli Mudda - Andhra Telugu Recipes - Indian Vegetarian Food


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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014





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Recipe Text


Ingredients:

    • Garlic – 1 1/2Bulbs
    • Ginger
    • Olive Oil – 4Tbsps
    • Salt – 1/2tsp


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:


    Separate the cloves from garlic bulb. Take a clove of garlic & with the help of knife or with fingers peel the skin. Similarly peel the skins of remaining cloves of garlic and take them into a bowl. Chop the peeled garlic to pieces. Measure 1/4Cup or 40gms of these garlic pieces and take them into a bowl.

    Wash ginger and chop it into pieces. Measure 1/2Cup or 80gms of ginger pieces and take them into a bowl.

    Here I have used Olive oil as it has neutral flavor---oil acts as preservative. Take 4Tbsps of olive oil into a microwave safe bowl. Place the oil bowl in microwave oven and warm it on high power for 30 seconds. Take the bowl out of oven and cool it for a while.

    Method:

    To make ginger garlic paste I have used a mini chopper. If chopper is not there one can use a mixer grinder to make this paste. Take chopped ginger and chopped garlic into the chopper bowl and run it. In between scrape the sides of the bowl and collect the mixture to the centre with a flat spoon. Repeating this process chop the ingredients till they get a fine texture. Then add the olive oil. The moisture obtained due to olive oil helps the mixture to grind to a smooth paste. Once the mixture is smooth add salt and run the chopper to mix well. The ginger garlic paste is ready to use for day to day cooking. To store this paste, transfer the paste to a clean jar and fill it up. Cover the jar and store in refrigerator and use as and when required. This paste may be used in gravy preparations, pulaos, biriyanis etc..

    Points To Notice:

    Garlic is sticky in nature and it is difficult to remove the peels. When there is some free time peel the garlic cloves and make this paste so that it becomes easier to use in day to day cooking. One method to peel and chop garlic is to grate the garlic (With Skin) using a cheese grater so that the peel remains on the top and garlic is grated and gets collected at the other end. To peel garlic in bulk, apply some oil to all the cloves and dry them in sun for some time and it would be easy to peel them that way. Rub the cloves with a rough cloth like gunny bay to peel the garlic. Nowadays we find garlic peelers in market also to make the job easy and still easy method to get peeled garlic from the stands of super markets!!!!

    Unlike garlic there is no need to peel the skins of ginger. Wash it well---best way to wash is by using an old tooth brush and wash under running water tap.

    Unlike strong smelling oils, olive oil has a neutral flavor and hence works best in this preparation. Oil works as a preservative too. Oil when heated and then cooled and used, also helps the paste in not changing the color.

    Though salt and oil acts as preservative to this paste, it is advisable to make the paste in small quantities which will last for a week at the most. Paste made in smaller quantities retains the flavor and taste. We need to add more quantity of paste than the mentioned quantity, if the paste is older by few weeks. So prepare the paste in smaller quantities and enjoy the freshness and taste.


    Enjoy !!!!!!!!!!!!!

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