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 👍🏻
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.
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.
@@b.r.9171 Although you have replied a year later I do thank you for your response.. She does actually store them in seperate jars....a fact I missed. The reason I asked is a lot of recipes from top class Indian cooks say when making ginger/garlic paste (all in one) to use 2/3 garlic to 1/3 ginger as ginger is stronger.. Hence the reason for storing them seperately. Cheers and thank you again.
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
