Thank you for this tutorial! I'm in the U.S. and I'm Vegan, so most of the kind of food I eat is Asian. I'm always looking for videos that teach the basics of Indian foods, it can be very confusing and difficult, mainly for the simple fact of India being huge and Indian food varies so much depending on where it's from, but I love it all! :D
Im in the U.K. and vegan, I totally understand what you mean about the food being confusing, it is literally the hardest cuisine to crack and its my favourite too. Stuff on the basics is important and is never easily acquired knowledge even with the whole internet at your disposal.
@Galactic Pot-Healer thanks for the concern but I am already aware of the problems with oil. Often the recipes I make contain no oil or at best a couple tablespoons but when I want to do authentic food like tadka dahl I opt for the proper amount of oil to make a much more special dish.
@Galactic Pot-Healer Tell you what, if you do perfect that vindaloo, I would be interested in a video on how to make it! Love a vindaloo and even a phal. You are right though all the best stuff will kill you otherwise I'd be eating a block of artisan vegan cheese every night.
There is no point in adding water and then frying to burn the water content. 'Coz in frying strong flavours are lost! So when it's added to any recipe it wouldn't give exact flavours. Better it is to grind with some warm oil or pour some hot oil after grinding it to a fine paste. Indeed refrigeration is the best way.
thanks @ chef Varun for sharing the trick to increase the shelf life of this paste and yes again the details of proportion etc are helpful as always😇😁👏
Bhai hi, mein aap ki sabi vedio dekhi hai, nice vrdios, bhai kissi vedio mey bataya Gaya tha ki Sodium Bezoate ko as presevative ke taur per use kar saktey hain. Mein appne sauses aur garlic paste mein sodium Benzoate ka use karna chata hun, sodium Benzoate ki quantity bhul gai ki kis ratio mein dalana chahiye. I look forward to you for advise. Please guide ki by weight kitini percentage ratio dalana chahiaye per Kg.I shall be grateful. Regards
You don’t have to be precise, enjoy the paste. Do add some vinegar while grinding, it lasts more and provides pickling of the paste which is extra savory 👍🏼
Good recipe. Thanks for sharing with us. Preservatives added in packed or tinned food items will hamper good bacteria in your gestro-intestinal tract. We have to go back to our grandmother's way of cooking tasty and healthy food. Cook and eat homemade and stay healthy.
Thank you . I made my into hash brown . I didn’t have green chili paste . So I made red chili paste from chili powder and ketchup. I used flour instead basin since couldn’t afford it . But thank you again for great recipe
I wonder if the last step with heating the paste with oil takes away some of the nutrition as heating up usually do? and what about the flavour ? I have heard adding a little turmeric to the paste will also prolong the storage time.
Thank you so much for this tutorial. I am from Indonesia. I love your smile at the end. Btw i was shocked when I saw you bhai, you are very similar to the travel agent in the film Bajrangi Bhaijaan 😁
I see the ingredients for this, but I need the measurements. Would love to make it, but in smaller batches. As I don't use often and don't want to waste it. Thank you for your assistance.
I wanna use this in a squeeze bottle like ketchup as a condiment on fancier sandwiches now, what does it go good on cold as a topping alone? Im thinking a lean chicken on a hearty bread with all the veggie fixins'
Please do not keep the pan handle facing you. By mistake you will touch the handle and it will over turn and disaster. Turn the handle on one side. I have experienced the burns. So take care. Your pan frying method is great. 🙏
very helpful. just few queries . 1- when you say that this paste is ready for upto 10 to 12 days. how to store it then? 2- ginger chilli paste too same way and same proportion is needed? 3- how to make onion paste and store it ? please keep doing such videos .. they are very useful. thank you
Iam sorry to interupt you question, but if you make it like he did you can store it for over a month, in a jar in your refridgerator, as i assumed from the video.. and as for your second question i have learned from another cook that you can grind the ginger and chilli paste and put in a ice cube holder in your freezer for also a month. I hope that was what i have recommended was helpfull, i allso chop mij coriander and chillis and keep it in the freezer and when i want to use some i just let it come to room temp. for further use.
hey thanks ya.. I wonder without oil will the paste last for a month? he said that after grinding it will be good for a good 10 to 12 days so wanted to know. thanks again
yes that's what even I thought. actually I used to keep ginger garlic paste in freezer and also ginger chilli paste in freezer.. but had a tough time using them so if it's only fridge method then nothing like it.
krishna nagrecha Oh yes i can understand that, thats why in this method oil is the main factor i think to let the products last longer. Just like achars and pickels in holland they use vinegar. maybe you can look for that option.
Thank you for this tutorial! I'm in the U.S. and I'm Vegan, so most of the kind of food I eat is Asian. I'm always looking for videos that teach the basics of Indian foods, it can be very confusing and difficult, mainly for the simple fact of India being huge and Indian food varies so much depending on where it's from, but I love it all! :D
Im in the U.K. and vegan, I totally understand what you mean about the food being confusing, it is literally the hardest cuisine to crack and its my favourite too. Stuff on the basics is important and is never easily acquired knowledge even with the whole internet at your disposal.
@Galactic Pot-Healer thanks for the concern but I am already aware of the problems with oil. Often the recipes I make contain no oil or at best a couple tablespoons but when I want to do authentic food like tadka dahl I opt for the proper amount of oil to make a much more special dish.
@Galactic Pot-Healer Tell you what, if you do perfect that vindaloo, I would be interested in a video on how to make it! Love a vindaloo and even a phal. You are right though all the best stuff will kill you otherwise I'd be eating a block of artisan vegan cheese every night.
i evn watch ur videos on get curried...they just make my mouth watering n finally i prepare thm n eat happily.....
There is no point in adding water and then frying to burn the water content. 'Coz in frying strong flavours are lost! So when it's added to any recipe it wouldn't give exact flavours. Better it is to grind with some warm oil or pour some hot oil after grinding it to a fine paste. Indeed refrigeration is the best way.
Yeah
nice info
In less quantity I store ginger garlic paste ....grind without add water for 1 month ..
👍
I always grind my ginger garlic past without water with some salt and oil in it...that's all... actually, there's no need of adding water...
Adding roasted cumin seeds and cinnamon while grinding the paste gives very good flavour to the food
Thank you for sharing how to make ginger garlic paste sir Chef ❤️🥰
thanks @ chef Varun for sharing the trick to increase the shelf life of this paste and yes again the details of proportion etc are helpful as always😇😁👏
UA-cam channel Subbucooks has a recipe for this that lasts about 6 months
Thanks for telling the correct proportion 😊
I like that smile of yours at the end😂😂😂😂
Such a awesome... I want this method..thanku chef
Great presentation, thanks much!
Your way of explaining the recipe is really very nice.....
Hi chef, simple way in explaining the recipe with a cool smile. Keep going
Great.
😊 thanks.from iran❤
Thanks! This guide made it so much easier than the original recipe I had!
hi varun...shud we normally refrigerate it or deep freeze it...pls share ginger chilli paste too
Thank you for the video. I watched other videos they dont give you the ratio like you did. Much appreciated.
unique way to wear a ring... thanks for sharing..
Thank you sir for the ginger garlic recipe 🙏.. you have a cute smile😀
This is the real masala can spring onion in this make it look nice and feel better in taste and can be used in Italian aunthentic recipes thus..
very helpful video.. Nobody explains such basic stuff..Thanku chef😊👍
A very , very huge thank you 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🌺🌺🌺
Thankyou chef.. i will make a briyani with ginjer garlic
Ginger garlic paste that taste are different...🤤🤤🔥🔥
Bhai hi, mein aap ki sabi vedio dekhi hai, nice vrdios, bhai kissi vedio mey bataya Gaya tha ki Sodium Bezoate ko as presevative ke taur per use kar saktey hain. Mein appne sauses aur garlic paste mein sodium Benzoate ka use karna chata hun, sodium Benzoate ki quantity bhul gai ki kis ratio mein dalana chahiye. I look forward to you for advise. Please guide ki by weight kitini percentage ratio dalana chahiaye per Kg.I shall be grateful.
Regards
2:1 ratio - awesome thank you
You don’t have to be precise, enjoy the paste. Do add some vinegar while grinding, it lasts more and provides pickling of the paste which is extra savory 👍🏼
@@RingZero why vinegar if you don't add water? I mean, vinegar usage is there any specification?
Good recipe. Thanks for sharing with us.
Preservatives added in packed or tinned food items will hamper good bacteria in your gestro-intestinal tract.
We have to go back to our grandmother's way of cooking tasty and healthy food.
Cook and eat homemade and stay healthy.
Best video ever!!! Thank you so so so much!!!
What a friendly face and awesome attitude.
Can we freeze it?
My All Time Favourite Basics...GingerGarlic Paste ...Mmm..✌️😛😋💆👌🔥😍🤩🙃 Yummy💓💞💐🌹🌊🌀🌊
Thnx 4 proportion n frying method.
Very clear. Thank you..
Great video and personality. I feel like we could be friends.
One question, can you freeze the end product?
Simple and to the point.Thank you for the video
Thank you . I made my into hash brown . I didn’t have green chili paste . So I made red chili paste from chili powder and ketchup. I used flour instead basin since couldn’t afford it . But thank you again for great recipe
Thank you for the video
that was superb!!!!!!!!!!
Hi chef,
thanks for such an informative video. Just wanted to know, will heating decrease the mixture's strength and nutritients?
thanks for proportion n pan frying method👍👌
Thank you so much.
It's very useful tips. I love this channel
I wonder if the last step with heating the paste with oil takes away some of the nutrition as heating up usually do? and what about the flavour ? I have heard adding a little turmeric to the paste will also prolong the storage time.
Like stated on the recipe for this at the subbucooks channel
Hi, can I know appropriate portion of the oil to the ginger?
Thank you, I needed this
Can I freeze this in small cubes to increase shelf life?
Thank you!
Thank you so much for this tutorial. I am from Indonesia. I love your smile at the end. Btw i was shocked when I saw you bhai, you are very similar to the travel agent in the film Bajrangi Bhaijaan 😁
Haha😂
hello rajshri..................i need more basicsss.......i m a student studyng in china....plzzzzz
Great video, I‘ll try the recipe tomorrow :)
Could you also freeze this paste in ice cube trays to keep it even longer?
Thanks man 👍🏿
good vid easy simple and no salt ok for same day use thanks.
I see the ingredients for this, but I need the measurements. Would love to make it, but in smaller batches. As I don't use often and don't want to waste it. Thank you for your assistance.
I will surely try this out... let's c how it works.. thanks Varun..
Really helpful 👍👍👍
I wanna use this in a squeeze bottle like ketchup as a condiment on fancier sandwiches now, what does it go good on cold as a topping alone? Im thinking a lean chicken on a hearty bread with all the veggie fixins'
Very nice Varun. Very helpful recipe 👌👌😍😍
Nice👌bhai
What's the optimal shelf life for this?
extremely helpful varun.
Can this be frozen?
chef can I use this as marination for my fried chicken?
Very thoughtful of you to share this recipe!
True
It's good
Please do not keep the pan handle facing you. By mistake you will touch the handle and it will over turn and disaster.
Turn the handle on one side. I have experienced the burns. So take care.
Your pan frying method is great. 🙏
Thank you sir😊👍
Nice video thanks a lot
Thank u bro
thank you
thank u chef dis video was very much needed for me since long time👌👌🖒
🎉
Your all chefs and experts I take it .?
Hi, did you use a blender to grind it?
Thanx
Hi.. how much oil have you use? And how much ginger and garlic have you used? Thanks
Great chef
Can we preserve ginger garlic paste with citric acid
What oil did you use my friend?
Thank you
What is that type of grinder whats the brand can anyone link it to me?
very well explain thank you chef
very helpful thax..
can u just suggest how to store coriander and mint leaves?
Very nice video 🖒☺
where do you normally use this combination? poultries?
nice one..
In herbal medical science ginger shud not b used with its skin.. U r right
Bro, how long me keep it in the fridge? One month? Which oil?
thanks for sharing
tq u so much
i
Add salt and turmeric while grinding instead of adding water it will turn green.
You said proportion of garlic and ginger is 2 : 1 . That is by weight or volume ?
What is the right weight 🤔 how much garlic more and half ginger
how much of each ginger & garlic would I need for just one portion for one meal? Thank you.
Bhai mixer main kotne ke ilawa bhe kotne ka tarika bata lo dear please 🙏
Can i store it?
Brother how long I can store the paste
How many grams of ginger and how many grams of garlic. Thank you very much for your success. Greetings from Indonesia
Ginger should be half Quantity of Garlic.
If you use 100grms of Garlic, then put 50 or 45 grams of Ginger
@@Yashvant5569 terimakasih❤️
very helpful. just few queries .
1- when you say that this paste is ready for upto 10 to 12 days. how to store it then?
2- ginger chilli paste too same way and same proportion is needed?
3- how to make onion paste and store it ?
please keep doing such videos .. they are very useful.
thank you
Iam sorry to interupt you question, but if you make it like he did you can store it for over a month, in a jar in your refridgerator, as i assumed from the video.. and as for your second question i have learned from another cook that you can grind the ginger and chilli paste and put in a ice cube holder in your freezer for also a month. I hope that was what i have recommended was helpfull, i allso chop mij coriander and chillis and keep it in the freezer and when i want to use some i just let it come to room temp. for further use.
hey thanks ya.. I wonder without oil will the paste last for a month? he said that after grinding it will be good for a good 10 to 12 days so wanted to know. thanks again
Personally i dont think that without oil it will last, thats actually a good question!
yes that's what even I thought. actually I used to keep ginger garlic paste in freezer and also ginger chilli paste in freezer.. but had a tough time using them so if it's only fridge method then nothing like it.
krishna nagrecha
Oh yes i can understand that, thats why in this method oil is the main factor i think to let the products last longer. Just like achars and pickels in holland they use vinegar. maybe you can look for that option.
what type of oil(s) do you recommend???
He used olive oil, I use coconut oil!
wipl adding vinegar to it is alright ?
.
For long shelf life what should you use? I mean preservative!
Avoid Adding water instead add 1 Tsp Salt and 2-3 Tbsp Oil it will work as preservatives.
Maine 2kg lasoon aur 1kg adrak liya hai par fridge mei rakhne se ice jama hua....abhi paste kiya toh chalega ya kharab hoga.