I used to buy big jars of ginger garlic paste at the Indian store. But now I buy or make ginger paste and garlic paste separately because I like to adjust the flavor in my recipes. If I'm cooking Indian or Bengali equal parts ginger/garlic is usually fine, but if I'm cooking Italian I want the garlic and not the ginger. If I'm cooking Chinese or Thai I usually want more ginger than garlic. It's more versatile to keep the pastes separate if you cook different cuisines
I saw a video where someone made ginger paste not with oil but water, and added ascorbic acid to preserve it. I'm sure your way using oil is MUCH better 👍🏻
Andrew, these are brilliant as they last such a long time if they're airtight and in the fridge. The chillies(green im assuming) i just blitz with water rather than oil. Hope that helps.
@@MyLittleKitchenRecipesThanks! I'll substitute the oil for water when making the chilli paste as you suggest using small chillis (not jalapenos). I think I'll try smaller portions to put in the freezer, ready for whenever needed.
Did you put oil in with the ginger while blending as with the garlic and did you store the ginger and garlic in separate jars. Neither of those point was clear. Thank you.
In your other videos where you use frozen garlic and ginger, can i ask the quantity? Roughly? In grams?or tablespoons? Particularly the chick pea and chicken dish. I've just subscribed to your channel and i can't wait to try your recipes ☺️ thank you for sharing...
@@MyLittleKitchenRecipes It will also vary depending in the size of ice cube tray, YOur'slooks like one of the somewhat larger ones, I have smaller ones than that so would have to use 2-3 cubes I think.
Hi there... thanks for your comment 😊 One clove at a time 😉😄🤪 It's a detious job but if you want that maximum flavour in your dishes, you've got to put the effort into it.
@@MyLittleKitchenRecipes thanks, also I wondered is there a video on making plain Tilda basmati rice , I was trying to work out the boil and drain method , which I understand is the traditional way, to remove the starch
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good one, i try it thanks follow from Philllippines,
I used to buy big jars of ginger garlic paste at the Indian store. But now I buy or make ginger paste and garlic paste separately because I like to adjust the flavor in my recipes. If I'm cooking Indian or Bengali equal parts ginger/garlic is usually fine, but if I'm cooking Italian I want the garlic and not the ginger. If I'm cooking Chinese or Thai I usually want more ginger than garlic. It's more versatile to keep the pastes separate if you cook different cuisines
Absolutely 💯
I saw a video where someone made ginger paste not with oil but water, and added ascorbic acid to preserve it. I'm sure your way using oil is MUCH better 👍🏻
Thank you 😊
I did! I’m single household. So definitely can’t get through that much Garlic so freezing is a great option thank you !
Ursula, you're welcome. It's great to have them ready to use in the freezer!
This is pretty useful to have garlic & ginger paste. That’s what my mum used to do. She sometimes makes paste for both of these to use for curries 😃
Yes it's good to have in the fridge ready as curries taste so much better with freshly ground ginger & garlic! 😊👍
I like your method better , it's very simple. Thanks for the tip
You're welcome 😊
Thank you so much for sharing this video with us. Very helpful and very useful recipe.
No problem 😊
Glad I’ve landed on this channel, subhanallah!
Welcome aboard! And thank you for your comment, don't forget to subscribe.
I'm going to get organised and do this. Your chilli paste is presumably made much the same way.
Andrew, these are brilliant as they last such a long time if they're airtight and in the fridge. The chillies(green im assuming) i just blitz with water rather than oil. Hope that helps.
@@MyLittleKitchenRecipesThanks! I'll substitute the oil for water when making the chilli paste as you suggest using small chillis (not jalapenos). I think I'll try smaller portions to put in the freezer, ready for whenever needed.
thank you xx
You're welcome 😊👍
Did you put oil in with the ginger while blending as with the garlic and did you store the ginger and garlic in separate jars. Neither of those point was clear. Thank you.
In your other videos where you use frozen garlic and ginger, can i ask the quantity? Roughly? In grams?or tablespoons? Particularly the chick pea and chicken dish. I've just subscribed to your channel and i can't wait to try your recipes ☺️ thank you for sharing...
Hello and and thank you for subscribing 🙌☺️ so the frozen ginger and garlic cubes equate to 1 tablespoon of the paste or puree. Hope that helps.
@@MyLittleKitchenRecipes It will also vary depending in the size of ice cube tray, YOur'slooks like one of the somewhat larger ones, I have smaller ones than that so would have to use 2-3 cubes I think.
A useful addition would be to state the size of jars you used, and / or provide a link to Amazon. Not critical, but useful,
Good point I'll add the link in the description box 😊👍
Are you from london
Now I know why my G/G paste always turned green!
George, happy to be of help! 😊👍
Hi
Love this. Where did u get the jars from please?x
Hi Rahila, they're from Amazon. 😊
How much garlic did you use? Ive got a kg of fresh garlic. How much oil would i need to ise?
How do you peel that much garlic at once without losing your sanity?
Hi there... thanks for your comment 😊
One clove at a time 😉😄🤪
It's a detious job but if you want that maximum flavour in your dishes, you've got to put the effort into it.
Hello, which type of oil did you use please ?
Hi Jameel, thanks for your comment! I've used an Olive Pomace Oil Blend with Raspeseed Oil. Hope that helps! 😊
@@MyLittleKitchenRecipes Could or should have been mentioned ,when pouring it in ?.
Hi which chop blender brands name please 🥰
Hi Najma, mine is a Braun make chopper.
Without salt??
Yes
But for a small amount for making a curry , for immediate use , I guess there is no need to add anything ?
Yes, no need to add any oil if you're using the G&G straight away 😊👍
@@MyLittleKitchenRecipes thanks, also I wondered is there a video on making plain Tilda basmati rice , I was trying to work out the boil and drain method , which I understand is the traditional way, to remove the starch
which oil 2 stroke or 4 stroke ?
just joking , I will use sunflower,olive & sesame oil,ps light on the sesame !
What kind of oil did you used?
Any oil will work, but those with no or little flavour will be better such as rapeseed oil
pesveter