Basic Garlic Paste


Serves: 5
Total Calories: 19

Ingredients

1 1/2 cups fresh garlic cloves, peeled
2 to 3 tablespoons water, as needed

Directions:

1. Put the garlic in a blender (not a food processor, or the paste will not be smooth) and process, adding 1 tablespoon of water at a time, using only the minimum amount necessary to make a smooth paste.

2. Transfer to an airtight container and refrigerate up to 15 days. Because garlic paste is pungent, be sure to seal it very tightly with plastic wrap under the lid. This will ensure that the rest of your refrigerator doesn't smell garlicky. You can also freeze premeasured quantities (because this paste freezes as one big block that is almost impossible to break without thawing) about3 months. Pre-measured portions can go straight from the freezer to the pan. Another way to freeze is to place the paste in a small zip-closure bag, remove excess air, seal the bag, and press on it lightly to spread the paste into a thin layer. When frozen, pieces can then simply be snapped off.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 19
Calories from Fat: 0

This Basic Garlic Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




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