Difference between revisions of "Garlic paste"
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| [[Blend]] the [[Garlic|garlic]] [[Cloves|cloves]] to a paste in a [[Food processor|food processor]]. | | [[Blend]] the [[Garlic|garlic]] [[Cloves|cloves]] to a paste in a [[Food processor|food processor]]. | ||
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Image:Ten bulbs of garlic.jpg|10 bulbs of garlic | Image:Ten bulbs of garlic.jpg|10 bulbs of garlic | ||
Image:10 bulbs of garlic broken into cloves.jpg|Broken into cloves of garlic | Image:10 bulbs of garlic broken into cloves.jpg|Broken into cloves of garlic |
Revision as of 14:35, 4 October 2020
This simple mixture of fresh crushed garlic is the cornerstone of many Indian recipes.
This mixture will keep for 3 days if kept in the fridge, or many months if frozen in useful sized measures.
To freeze, use a teaspoon to measure out separate 'servings' on to an oven tray, covered with grease-proof paper place the tray in the freezer and then bag-up once the garlic paste has frozen solid. [3 teaspoons equals 1 tablespoon]
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Peel the garlic - this is the easiest way I have found to peel garlic
- Blend the garlic cloves to a paste in a food processor.
Recipe source
Idea taken from Mr Pushpesh Pant's wonderful "India": ISBN 978-0714859026.
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https://www.cookipedia.co.uk/recipes_wiki/Garlic_paste