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Basic Ginger Paste |
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(Pissa Adrak) Category: Basic Flavoring Pastes, Vegan Makes about 2 cups Many Indians do not eat any garlic (or onions, for that matter), relying primarily upon ginger, fresh herbs, and spices to flavor their foods. Added to dishes in all forms, shapes, and sizes, each addition of ginger lends a delicate, citrus-like flavor, and it is believed to have countless health benefits. Select young and juicy rhizomes with shiny skin. Peel the skin and cut the ginger across the grain into thin, quarter-size slices before you puree it. This way, you will be cutting all the fibers into bits, ensuring a smooth paste. 1 pound fresh ginger, peeled and cut crosswise into thin round slices 1 to 3 tablespoons water, as needed Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Put the ginger slices 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. (If the ginger is juicy, you will need less water.) 2. Transfer to an airtight container and refrigerate up to 5 days or freeze pre-measured quantities (because it is almost impossible to break off small bits from frozen ginger without thawing all of it) about 3 months. Pre-measured portions can go straight from the freezer into 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. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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