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Recipe 📖
There are numerous ways to incorporate it into everyday cooking. For an intense flavor, adrak can be finely chopped, crushed, minced, grated, cut into juliennes, or made into a paste. It also comes in dry powdered form, primarily used in drinks and desserts due to its milder taste and ease of storage. Candied or crystallized adrak adds a unique sweet taste to dishes. Additionally, adrak juice and extract are available in the market, providing even more ways to enjoy this superfood. Similar to garlic paste, adrak paste is an essential ingredient in everyday cooking. Homemade paste adds a vibrant, fresh taste to dishes like curries, marinades, soups, and stir-fries. Instead of buying it from the store, you can make fresh ginger paste at home in just 10 minutes by following this simple recipe. It’s also an excellent way to use up that knob of adrak before it goes bad! Cooking oil - Use a neutral vegetable oil such as avocado oil, sunflower oil, canola oil, or olive oil. Oil helps protect the ginger’s essential oils from going rancid, increasing shelf life, and aids in blending if the adrak is stringy. Adding oil is optional; vinegar can be used instead, but it may alter the flavor. Water and Salt - Salt acts as a natural preservative and prevents the paste from spoiling. Water helps with binding the ingredients. Some homemade ginger paste recipes include a teaspoon of vinegar along with salt for additional preservation. Some add a teaspoon of turmeric powder for a different flavor profile. Equipment - A high-speed blender or food processor is required to blend the ingredients smoothly.
How to make it 🔪
Use a high-speed blender to achieve a smooth paste with no chunks. If the paste is too watery, add more adrak to adjust the consistency. Fill ice cube trays with freshly pureed ginger using a tablespoon to ensure even distribution. BTW, if you don’t wish to refrigerate or freeze, make fresh ginger puree as you need.
