Home made Ginger/Garlic and Ginger Chili paste

Hello Sweeties!!! How is the mausam vibhag/akka the weather department holding in your neck of woods.

We are still facing harsh winds and bouts of colds but this is a passing phase as spring is in the air, the trees are showing signs of good bloom and summer will be here soon.

Summer is a very active and busy season for us who get only about 10-12 weeks of sun and  heat, so it is spend outdoors to the max. 

Fast and easy one meal pots are welcome and minimum work in the kitchen is on my charts. To make my work easy and yet do a tasty meal, I prep ahead with chopping veggies, and making ginger garlic and ginger chili pastes.

You will need;
To make Chili-Ginger Paste-- The green paste in the picture.

1 and 1.2 inch ginger washed and peeled
20-25 small green chilies, chopped roughly
2 tbspn White distilled vinegar
2 tspn salt
1-2 tspn oil

Grind all the above with little oil. Spray with oil the plastic or glass container you will use and store the ground paste. This will stay in the fridge for about 2 weeks.

To make Ginger-Garlic paste-- The white paste in the picture
**Cool trick to peel garlic in less than a minute
Peel garlic in less than 10 secs-- This Actually works.
 
3 inch ginger washed and peeled
2 small bulbs of garlic, peeled
2 tbspn White distilled vinegar
2 tspn salt
1-2 tspn oil

Grind all the above with little oil. Spray with oil the plastic or glass container you will use and store the ground paste. This will stay in the fridge for about 2 weeks.
Indian cooking often calls for using such pastes and ginger and garlic are used widely in many recipes. These time saving things will help you with cooking everyday meals and take them a notch higher.