No iftari is ever quite complete without chutneys, lemon wedges and green chillies, while curries do not have the necessary zing unless ginger and garlic are added to them. Vendors have the public over a barrel when it comes to maintaining steady supplies of these essentials throughout Ramazan and charge exorbitant prices regardless of their quality. Therefore, buying these ingredients beforehand makes sense.
Making a ginger-garlic paste with a food processor is easy as it stores well in glass jars in the fridge, or it can be put into plastic bags and frozen for up to six months. You can also wrap fresh ginger root in a damp cloth and refrigerate; this will keep it fresh for almost six weeks (matchstick-sized slivers of ginger freeze well). Healthy garlic bulbs on the other hand, need a cool, dry and airy storage area; otherwise, they will go bad in a few days. Continue reading