The key is to use equal amounts of fresh Ginger and Garlic doesn’t matter which unit of measure you use.
100 gms Ginger, peeled and chopped
100 gms Garlic, peeled and chopped
½ Cup Water (or as required)
Wash ginger thoroughly, scratch away black spots and
dirty spots on ginger roots, peel garlic
Grind together all ingredients into a paste. It could be store in fridge for 2-3
weeks.
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