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Be it a dal, curry, or biryani, if there’s one constant ingredient that makes it to most cookers and pans, it has to be the ginger-garlic paste. The humble ingredients ground together into a smooth paste make the backbone of innumerable Indian dishes across different cities and states.
While ginger-garlic paste is readily available in stores, if there’s one thing that seasoned home chefs will tell you, it’s that you should make a fresh paste. The freshness and aroma of ginger and garlic can make or break your dish, which you spent hours perfecting. And the best part is that all you need to make the paste is Usha’s mixer grinder. Follow these tips, and you’ll never reach for a store-bought ginger-garlic paste.
Pick Fresh Ingredients
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Even though this tip might sound obvious, it matters more than you might think. More often than not, people make a ginger-garlic paste when they spot an empty container in the middle of cooking, and you might not have fresh ingredients in the refrigerator. However, to make a good-quality ginger-garlic paste, the ginger should be firm, as the wrinkled ones don’t blend that well. The garlic should be plump, and you should avoid the cloves that are sprouting or have a soft skin.
Peeling Technique
The peeling technique plays an important role in defining both the flavour and yield of the paste. Before processing the ingredients in Usha’s mixer grinder, use the edge of a metal spoon to peel the skin of the ginger. This will help get the skin out without cutting the flesh. As for the garlic, press each clove with the flat of a knife, and you’ll get a crack in the skin. After that, each clove slips right out of the skin.
Maintain The Right Ratio
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One common mistake is using a single ingredient in excess. The balanced ratio to make ginger-garlic paste is 1:1, which means equal parts of ginger and garlic. If you prefer one flavour over the other, you can alter the ratio a little, but avoid going too far. This ratio will help you get consistent results across recipes.
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Quantity Of Water
Once you have the ginger and garlic in place, the next ingredient required in your Usha mixer grinder is water. And many people end up adding too much water, making the paste too thin and diluting the flavour. You can bookmark the thumbrule and add only the minimum amount of water required for grinding. Once you get the ground garlic and ginger, you can then adjust the consistency by adding water. But add only one teaspoon at a time to avoid making the paste runny.
Using The Right Blade And Jar
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Another overlooked factor while making ginger-garlic paste is picking the right jar and blade. For the paste, the small jar that you might already be using to grind masalas or blend chutneys will be perfect. This will give the ingredients a tighter space, ensuring the ginger and garlic blend perfectly. If you’re making a larger batch of ginger-garlic paste, you can also use the medium jar, and the motor of Usha’s mixer grinder will do the job perfectly.
