There are always some basics to any cuisine that we got to learn, before we embark ourselves into that journey. And Ginger Garlic paste is one such basic for any Indian Cuisine. Having this paste handy helps a lot in cooking dishes fast. Along with the spices, Ginger Garlic paste enhances or rather is a mandatory ingredient for all non vegetarian dishes and masala based Vegetarian gravies.

There are always other spices or ingredients added to this and ground. But the most basic paste would be with just Ginger and Garlic. We call this Allam Vellulli Mudda, Allam Tellapaayalu Mudda in telugu. At times, we grind it with Coriander or Kothimeera too. Ginger Garlic paste is one of the normal paste that we end up making on Sundays and I mostly plan to make huge quantities to last me for days

Amma always make fresh past on Sundays, for the Sunday special. She says fresh paste gives lot of flavour to the meat. But I always felt even the batch that stays up for more than a week, is good enough. So decide on how much is required for you to last sometime. There is something undoubedlty endearing about this Ginger Garlic paste as it revokes fond memories of my childhood Sundays spent helping Mom in peeling the garlic and grating the ginger. And its one of the first things I learnt in understanding our cuisine.

We always add equal quantities of Ginger and Garlic. This proportion may vary depending on individual taste.

Photobucket
Ginger Garlic Paste


Recipe: Allam Vellulli Mudda (Ginger Garlic Paste)
Cooking Type : Basics / Essentials
Preparation Time : 10 mins
Shelf Life : Max 2 weeks on refrigeration
Usage : Kurmas, Pulaos, Biryanis, Non Veg dishes
Makes: 100 gms of Ginger Garlic paste
Cooking Level: Beginner/Easy
Recipe/Post by: Srivalli

Ingredients:
Ginger - 100 gms
Garlic - 100 gms

Special Utensils:
Knife, Grater, Mixie
Preparation:
  1. Clean and Peel Garlic and Ginger. Wash and chop them into small pieces, so that they can be easily ground to a smooth paste.
  2. In the mixie, take both and run it once or twice. Do not add water. If the quantity is enough, there is no need to add water. You will have problem only if the quantity is not enough, then you won't have a smooth paste, just add 1 tsp of water, enough to get a smooth paste.
  3. Store the paste in an air tight container. Storing without water gets the paste to retain its smell and improve life span.

Special Notes/Tips:
  • Never add water while grinding. Always spoon to stir/ scoop out the paste to container.
  • Grinding without adding water, improves shelf life. It can even be stored for more than two weeks. But if you have time and need fresh flavour, grind it every week!
  • Some even add turmeric and salt, Vinegar for improving the shelf life. This way it can stay even for a month. I have never stored it beyond 2 weeks, so I wouldn't be able to confirm that.
  • Garlic can be easily peeled by pressing the pod/flake on a surface, and just removing the skin. Else you soak the garlic in water for 10 mins and the skin just peels off.

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Ginger Garlic paste, along with peeled fresh ones!


Usage:
  • I add about a teaspoon of this paste to dishes which involves chicken or Meat (1 kg of meat). There is no need to add too much of this paste, its enough to add taste and flavor.
  • To vegetarian dishes, about a quarter of tsp or half is enough. Depending on the dishes, its either added before onions or after onions are browned. But one thing to remember is to always frying it well before adding wet ingredients.
  • Some are of the opinion that adding more of ginger garlic paste enhances the non-veg dishes, but its actually the other way. More of this paste changes the taste and there could be tummy upsets if we consume more than what's required.
Special Notes on Ginger:
  • When you get ginger in bulk, you wash and remove the skin cut it into chunks and freeze it. Then whenever you need it, take whatever is needed, use a grater (lemon zester) to grate it. The gratings are so fine that it resembles ginger paste. Also wash the skin very well and store it in the freezer and you can use it in tea for a mild ginger flavor.
So get this paste ready in handy for more on Easy Indian Cooking!


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15 comments

  1. Alka // 20 April 2009 at 23:25  

    Hey valli, Excellent post, and very handy tips.This will be useful to many ppl, for sure !

  2. Madhu // 20 April 2009 at 23:52  

    Love the post, nice pictures as well. Very essential pastes.

  3. Kalyani // 21 April 2009 at 01:37  

    Nice post .... Very useful information ....... thanks for the post..........

  4. Ramya Vijaykumar // 21 April 2009 at 03:06  

    Nice post... wonderful tips and nice pictures...

  5. Bharati // 21 April 2009 at 07:10  

    Good post for beginners of Indian cooking.Well written.

    When you say shelf life, Does it mean out side refrigerator it can stay for two weeks? Please clarify.

  6. Suparna // 21 April 2009 at 07:17  

    Hi Shri,
    Thanks for the visit at my blog :)keep coming.
    This is the most essential ingredient for most of the dishes...instead of buying it from the store, it's great to make it at home. Very good n useful post, nice detailing.
    TC

  7. rekhas kitchen // 21 April 2009 at 09:25  

    very usefull post like the pic. I toomake this paste weekly once nice tips Valli

  8. A_and_N // 21 April 2009 at 09:25  

    Very informative! And great pics :)

  9. Vcuisine // 21 April 2009 at 10:11  

    A very basic one Valli. Nice write up. Viji

  10. SMN // 21 April 2009 at 13:38  

    Valli excellent post.. a must in the kitchen..

  11. Khaugiri // 21 April 2009 at 14:47  

    Hey valli,very informative post. Now I'll also store it for week or so. Thanks a lot.

  12. Srivalli // 21 April 2009 at 22:25  

    Thank you everybody for the appreciation...glad you liked it!

    Bharati, thanks for reminding..I have updated the post!

  13. Priya // 21 April 2009 at 23:29  

    Wonderful write up Srivalli, very comprehensively done.

  14. Lavi // 22 April 2009 at 05:38  

    I have to prepare this paste Srivalli! Nice Informative post..Nice Pictures!

  15. Sia // 24 April 2009 at 16:48  

    Valli, GG paste is another 'must have' ingredient in my kitchen. and the pics are simply brillient!