How to make Garlic - Ginger - Green Chilli Pastes
Don’t be put off by doing this, it doesn’t take long at all and the taste is definitely worth it!
How To Peel Garlic
Tools needed: Cutting board and Large Chef’s knife
Make sure that your cutting board is secure.
Separate the cloves you need from the bulb of garlic and set one clove down on the cutting board.
Now, taking a large Chef’s knife, lay it flat on top of the clove of garlic—parallel to board surface.
Punch down onto the side of the blade firmly, being super careful not to come into contact with the blade edge. Lift knife and will see easily garlic skin peeled off .
How to Make Garlic Paste
For the garlic paste, if you grind the cloves in oil it keeps the garlic ‘fresh’ for about 3 weeks in the refrigerator.
How To Peel Ginger
Tools needed: Cutting board, Spoon, preferably one with a thin edge, Vegetable peeler and Large sharp knife
Use the cubed ice trays to freeze the paste. It is the easiest way to freeze and use; you can take out as many cubes as you would need for each use. Or individual small packs of the paste may be stored in plastic/ziploc bags. The frozen paste will last for a few months.
How to make Green Chilli Paste
to make the green chilli paste (with the seeds retained, of course!) grind with oil and it will keep in the fridge for about 7 days.
Remove stems of chilies and wash well and pat dry.
Slice fresh green chillies in half
Break up the chillies into half piece and place in the spice grinder
Add the vegetable oil
grind for 10 seconds, or until a smooth paste is formed