|
|
How to Use Garlic in the Kitchen
Garlic is a key spice commonly used in Indian cooking.
It adds a distinct spicy and pungent aroma to dishes, enhancing their overall flavour.
Known for its warming properties, garlic comes in many varieties worldwide, all of which have a characteristic pungency ranging from mild to strong.
Garlic aids digestion and supports a healthy metabolism.
In addition to its culinary uses, garlic is also valued in traditional medicine for managing conditions like hyperlipidemia and joint pain.
|
Recipes:
Garlic-Cabbage Stir-Fry Salad:
| Ingredients: |
| Garlic minced |
2 t.spoon |
| Cabbage chopped |
1 cup |
| Tomato chopped |
1 cup |
| Salt |
as per taste |
| Sesame seeds |
1 t.spoon |
| Oil |
2 t.spoon |
| Almonds chopped |
2 t.spoon |
| Black pepper |
½ t.spoon |
| Recipe: |
| Heat oil in a pan and add chopped almonds. Roast for about 1 minute until lightly golden. |
| Add sesame seeds and minced garlic. Saute until aromatic and lightly browned. |
| Add chopped tomatoes and cabbage. Turn off the heat and mix gently using a spatula. |
| Add salt and black pepper. Mix well without mashing the vegetables. |
| Serve warm as a standalone salad or as a side with lunch or breakfast. |
| This salad is a great option for winter or colder weather. It's also a healthy, low-carb dish packed with flavour and nutrition. |
Garlic-Mint Appetiser (Dip):
| Ingredients: |
| Garlic |
2 t.spoon |
| Coriander leaves |
½ cup |
| Green chilli |
1-2 |
| Black salt |
as per taste |
| Cumin seeds |
1 t.spoon |
| Tamarind paste |
1-inch piece |
| Recipe: |
| In a frying pan, dry roast the chopped garlic until it turns light brown and aromatic. |
| Transfer the roasted garlic to a blender or mixer jar. |
| Add coriander leaves, green chillies, black salt, cumin seeds, and tamarind. |
| Blend into a smooth paste, adding a little water if needed for consistency. |
| This flavorful dip works well as an appetizer for both children and adults. Serve it with chapati, rice, or as a spread with breakfast or lunch. |
Garlic-Spiced Drumsticks:
| Ingredients: |
| Garlic |
2 t.spoon |
| Oil |
3 t.spoon |
| Drumsticks chopped long |
2 cup |
| Salt |
as per taste |
| Chilli powder |
1 t.spoon |
| Gram flour |
3 t.spoon |
| Lemon juice |
2 t.spoon |
| Turmeric |
1 t.spoon |
| Asafoetida |
½ t.spoon |
| Curry leaves |
1 t.spoon |
| Recipe: |
| Pressure cook the drumstick pieces with water for 1 whistle, or until just cooked. Ensure they are soft but not mushy. |
| In a frying pan, heat oil. Add chopped garlic and saute until lightly golden brown. Add turmeric, asafoetida, and curry leaves. Saute for 1-2 minutes until fragrant. |
| Stir in gram flour and roast on low heat until the raw smell goes away and the oil begins to separate. |
| Add chilli powder and ½ cup of water. Mix well and cook for 2-3 minutes until the mixture thickens slightly. |
| Add the boiled drumsticks and gently coat them in the masala. Do not mash. Simmer for 3-4 minutes. Add lemon juice just before serving, if desired. |
| Serve hot as a main or side dish with chapati, rice, or pulao. |
| This hearty dish is great for lunch and especially beneficial for older adults. The garlic and spices may help with inflammation and joint pain. |
|
Manuscripts are invited for next Issue at ijapc.com
Features
Herbs and Medicinal Plants
|
