Ginger Garlic Paste

 

Ginger and Garlic Paste are mainly used as a flavouring agent in many Indian recipes. Because it has many culinary uses and also it serves as a gastric stimulant, most of the kitchens (especially who cook non vegetarian recipes) in India have this ingredient stored with high priority.

Ingredients:

 

Ginger root (finely chopped) – 150 grams

Garlic – 150 grams

Salt – ½ tsp.

 

Method:

 

• Wash the ginger root so that all the mud above it gets washed. Now even the skin on the ginger root gets soft.
• Scrape the skin and cut into small chunks and keep aside.
• Peel the skin of garlic.

 

Tip: Apply oil to garlic cloves and expose to sunlight so that the skin comes out easily

 

• Put the ingredients in a blender and blend it to smooth paste (you can add little vinegar to increase its self-life), it doesn’t alter the freshness of the recipe.

 

Note: Do not put any water, instead you can use little oil to increase shelf life

 

• Store it in a clean airtight jar.
• You can also put it in refrigerator

 

Nutritional facts:

 

• Garlic has been touted to treat the cold
• Raw, crushed form is a powerful antibiotic
• Raw, crushed form serves as an anti-fungal, however it can produce skin blistering
• It raises our HDL (good) cholesterol levels, prevents LDL (bad) cholesterol from building up on arterial walls
• It has an ability to help control our blood pressure
•  by thinning our blood
• It has been found to be helpful to those dealing with impotence
• Ginger may be powerful weapon in the treatment of ovarian cancer
• It may slow the growth of colorectal cancer cells.
• It is just as effective as vitamin B6 in the treatment of morning sickness.
• It has anti-inflammatory properties and is a powerful natural painkiller.
• Used as a natural heartburn remedy
• Used as a natural treatment for colds and the flu