Most weekends I like to make a little of two variations of basic spices, I often find it easier to use up my fresh ginger this way, rather than than storing it again. I tend to use some variation of these to pastes in several weeknight recipes and felt I really should jot them down.
Ginger-Garlic and Green Chili Paste
Prep Time: 10 minutes
Makes about 1/2 cup
Ingredients
1/2 pound piece of ginger root
20-30 pods of garlic
15 green finger chilies
Method of Preparation
1. Peel the ginger carefully and cut into large slices and place in the blender.
2. Add in the garlic and the chillies.
3. Pulse the mixture several times to mix up the ginger and then process till a smooth paste is formed.
Cumin-Coriander Ginger Garlic Paste
Prep Time: 15 minutes
Makes 2/3 cup of spice paste
Ingredients
1/2 pound piece of ginger root
20-30 pods of garlic
15 green finger chilies
1/3 cup coriander seeds
1/3 cup coriander seeds
Method of Preparation
1. Peel the ginger carefully and cut into large slices and place in the blender.
2. Add in the garlic and the chillies.
3. Pulse the mixture several times to mix up the ginger and then process till a smooth paste is formed.
4. Add in the cumin and coriander with a little water if needed and blend into a paste.
These mixtures can be stored in the refrigerator for about a week and used as needed.
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