pls answer my queries..is it ok if we keep skin of ginger while grinding??also here in Doja Qatar,when i peel and grind my garlic,the paste becomes greenish in color,,can u explain why??not the indian garlic,here we get white little bigger in size..also should we store in fridge or freezer??one video showed u can mix salt and keep??please explain the best:))thanks in advance.
Garlic is easier to save and make as salad, while you also can add just cold water instead of oil to make them easy to blanding together, because without liquid, they just stuck. :) Also, ginger is hard to enjoy, because supermarket have the best big ones, but, it contains a lot fiber and thick and hard to eat too, also easier to rot than garlic. :( So, making ginger wine will be better idea to enjoy and get its benefit for health. :) You also can boil it with chicken soups. Or mushroom soup.:)
Because use cooked oil means you can ready to eat the mixture, no more need to recook them again to damage the ginger and garlic's freshness. :) We Chinese family in winter, also love to just put the ginseng or/and ginger into the rice wine, saving for years to drink as a warm and nutritious drink for prevent the flu and cold in winter. :) Also can add few red Chinese dates in to add a little sweet taste, it is delicious and nutritious herbal wine home made too. :)
hey, i love your recipe..but when i tried this and put it in the freezer, it had a smell all over my freezer and my things in it. can you help me in anyway?
I love you guys and have followed you for a while, but I have to say that the new camera-zooming-in-and-around thing drives me nuts. You can tell it's a post-production effect, not actually the camera moving, and it moves WAY too much. Most of the time it's not even on any one thing in particular-- just half your chest and half the food. I know T&A sells, but that's ridiculous. Go back to your own format-- you guys do GREAT without making it so wam-bam!
Thank you so much for the feedback, we really do appreciate folks taking time to let us know. We know exactly what you meant...this one was a test video on some new features in our editing software...hence the zooming in and out (having fun with it)! We have since improved (we certainly hope so) and have got the hang of it. Please check out some of the newer videos...
We are constantly trying to improve ourselves and sometimes a change is very good and sometimes not ;)
I usually make paste of green chillies and ginger root with lemon juice, salt and oil. It keeps for at least a month frozen and it retains the good green color.
What I would like to find out is if I could make just garlic paste by itself? What would I add as preservative? Just oil or salt too? Thanks for your great videos! You guys are looking better and better in your videos! Keep it up!
We would suggest using the Oil and Salt in the garlic paste and have never tried freezing garlic. Let us know if you do, we are sure our viewers will find the information useful as well.
@ShowMeTheCurry: I tried making a paste of garlic with oil and salt. Has frozen amazingly well (no garlicky smell permeating my freezer section). It has been two weeks and I have taken out some garlic paste to be used on a daily basis. I have noticed that after about a week to 10 days in the fridge, the garlic paste is still smelling fresh and wonderful, but the white color is gone and it has turned a very light greenish color. Any idea why this happened?
its Doha ,Qatar..
rajeshgeetakotian 1 month ago
pls answer my queries..is it ok if we keep skin of ginger while grinding??also here in Doja Qatar,when i peel and grind my garlic,the paste becomes greenish in color,,can u explain why??not the indian garlic,here we get white little bigger in size..also should we store in fridge or freezer??one video showed u can mix salt and keep??please explain the best:))thanks in advance.
rajeshgeetakotian 1 month ago
what dishes can i use this with
CoachU2Health 1 month ago
Its a good idea to leave the skin on. Most of the nutrients is there
macrplus 2 months ago in playlist More videos from ShowMeTheCurry
Hi, If I use olive oil instead, can I just add in without boiling. please tell me . thanks.
Stephaniebobo 2 months ago
@Stephaniebobo : it is better to heat the oil and then add to the ginger and garlic paste.
ShowMeTheCurry 2 months ago
Garlic is easier to save and make as salad, while you also can add just cold water instead of oil to make them easy to blanding together, because without liquid, they just stuck. :) Also, ginger is hard to enjoy, because supermarket have the best big ones, but, it contains a lot fiber and thick and hard to eat too, also easier to rot than garlic. :( So, making ginger wine will be better idea to enjoy and get its benefit for health. :) You also can boil it with chicken soups. Or mushroom soup.:)
NA201112 3 months ago in playlist More videos from ShowMeTheCurry
Because use cooked oil means you can ready to eat the mixture, no more need to recook them again to damage the ginger and garlic's freshness. :) We Chinese family in winter, also love to just put the ginseng or/and ginger into the rice wine, saving for years to drink as a warm and nutritious drink for prevent the flu and cold in winter. :) Also can add few red Chinese dates in to add a little sweet taste, it is delicious and nutritious herbal wine home made too. :)
NA201112 3 months ago in playlist More videos from ShowMeTheCurry
why not just use oil as is, instead of heating to smoking point, cooling, then adding to mixture?
erosamuk 10 months ago
hey this is great =) how long do you think this will keep in the fridge? i just wanna know how much to make =) thank you for the great recipe
37mamak 1 year ago
@37mamak
In our experiment, the ginger garlic paste was completely fine for up to 2 months.
ShowMeTheCurry 1 year ago
@ShowMeTheCurry thank you so much for the quick answer =)
37mamak 1 year ago
hey, i love your recipe..but when i tried this and put it in the freezer, it had a smell all over my freezer and my things in it. can you help me in anyway?
M4037331 1 year ago
@M4037331 : Anything kept in the freezer needs to be in an airtight container or a ziploc. If the smell/aroma has escaped, it was not airtight :(
ShowMeTheCurry 1 year ago
please make beef ka korma!!! i'm learning new dishes
desig1rl 1 year ago
i don't find the video effects were too bad :)
Chubbified23 1 year ago
I love you guys and have followed you for a while, but I have to say that the new camera-zooming-in-and-around thing drives me nuts. You can tell it's a post-production effect, not actually the camera moving, and it moves WAY too much. Most of the time it's not even on any one thing in particular-- just half your chest and half the food. I know T&A sells, but that's ridiculous. Go back to your own format-- you guys do GREAT without making it so wam-bam!
robotsongs 2 years ago 2
Thank you so much for the feedback, we really do appreciate folks taking time to let us know. We know exactly what you meant...this one was a test video on some new features in our editing software...hence the zooming in and out (having fun with it)! We have since improved (we certainly hope so) and have got the hang of it. Please check out some of the newer videos...
We are constantly trying to improve ourselves and sometimes a change is very good and sometimes not ;)
ShowMeTheCurry 2 years ago
Regarding T&A...hoped our viewers would know us better than that...we are never for that kind of publicity - don't want and don't need!
Cheers and thanks for your support during this rough video of ours!
ShowMeTheCurry 2 years ago
I usually make paste of green chillies and ginger root with lemon juice, salt and oil. It keeps for at least a month frozen and it retains the good green color.
What I would like to find out is if I could make just garlic paste by itself? What would I add as preservative? Just oil or salt too? Thanks for your great videos! You guys are looking better and better in your videos! Keep it up!
peacelily2025 2 years ago
We would suggest using the Oil and Salt in the garlic paste and have never tried freezing garlic. Let us know if you do, we are sure our viewers will find the information useful as well.
ShowMeTheCurry 2 years ago
@ShowMeTheCurry: I tried making a paste of garlic with oil and salt. Has frozen amazingly well (no garlicky smell permeating my freezer section). It has been two weeks and I have taken out some garlic paste to be used on a daily basis. I have noticed that after about a week to 10 days in the fridge, the garlic paste is still smelling fresh and wonderful, but the white color is gone and it has turned a very light greenish color. Any idea why this happened?
peacelily2025 2 years ago
This is a viewer submitted recipe and we followed it to the "T" and kept it in the fridge for upto 3 months and the color was perfect.
Here are a couple of things that we can suggest:
- use a clean & dry spoon everytime you use some paste.
- use an air-tight jar/container to store.
ShowMeTheCurry 2 years ago
We can even make the Ginger & Garlic paste without adding oil.There is no need to add oil....
vandanagupta76 2 years ago
Thanks for the recipe. By the way i wanted to say since some time Hetal you are so natural!...your presentation is excellent. Keep it up! :)
kanind2004 2 years ago
great tip... i have always wondered why my garlic paste always turned green.... :)
fbsq 2 years ago
The skin probably adds some nutrients and fiber you would normally miss...I never thought about soaking the ginger and doing it up that way. Cool!
RoseRedRoseWhite 2 years ago
the camera's moving around way too much!
hareraam123 2 years ago 4
I agree the camera is moving way too much, making it hard to concentrate on whats important
faylinameir 2 years ago 3
Great video!
wholefoodsrecipes 2 years ago 2
Great recipe!
And it looks like someone got some new editing tools they are trying out. ;)
CaptBart 2 years ago 4
thanks for the video :)
aarti4628 2 years ago 2