Some shortcuts that save me tons of time!

Indian cooking involves lots of spices and fresh ingredients that are not always on hand or a chore to prepare each time. Here are some shortcuts from my mother that are really helpful!

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Ginger and garlic cubes: I use fresh young ginger that is not very fibrous. Usually local stores (like Indian or Asian grocery stores) have the best ginger. After peeling the ginger I chop it roughly into big pieces. Then I take about an equal weight of fresh garlic and peel the garlic cloves. Getting cloves separated, putting in a metal mixing bowl inverting another bowl over the first one and shaking really hard will peel the garlic! Try it, it is magic 🙂 Next blend together ginger and garlic in a blender. Pour into ice cube trays and freeze overnight. Pop out the cubes and store in freezer in a jar or zipped bag. Next time you cook a curry pop in one or two cubes of this mix while frying the spices to get the fresh ginger garlic taste. The stuff can be stored for a long period of time. You can also blend and freeze them separately if you usually do not use both together. The ginger cubes are great for making ginger tea.

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Fresh tomatoes are a must in many curries, but very expensive in the winter time. When tomato plants are booming the summer, chop and freeze in usable quantities in ziplock bags, and then use a frozen portion to fry with the spices. I get a farm basket every week and all summer there are way more tomatoes and tomatillos than I can eat, so I always have frozen portions stashed away in my freezer. The same goes for onions, chop and freeze a big batch for use whenever needed. If you get a big bag of hot chilli peppers, you can chop and store them frozen for future use.

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Specialty juices, like cherry or pomegranate, can be frozen in ice cube trays before their use by date, and then added into mixed blended drinks, like margaritas.