The glory of Garlic

I share you our love of garlic. Way back when my wife and I first met for a coffee at famous Coffee House of Pragyagraj (previously known as Allahabad), she didn’t asked me about my work,hobby,politics or income. After settling down practically her first question was  “what do you think of Garlic ?”

Without hesitation I replied, “Garlic is closest thing we have the proof of the existence of God.” And we have been cooking happily ever after.

“ I absolutely adore garlic and use it in almost all its forms:

roasted whole heads or cloves,chopped,minced,or pressed,

depending on the dish I’m making. But once in a while I am

 stuck at the last minute for a touch of  garlic flavor in an

 almost finished soup or stew or sautéed green’s , so I sprinkle

on a little garlic powder. I know it’s frowned upon by gourmets,

 but Hey! Emergencies are emergencies. What do you think ?”

Lets talk about it:

Guys! First of all garlic powder is not  a good substitute of fresh garlic because in the lengthy process of peeling, cutting into small pieces , drying and then being powdered, it straightway looses a great deal of its volatile flavors. But as I told before emergencies are emergencies.

I won’t tell anybody if you don’t (I use it on butter popcorns).

Dried garlic was invented for the same reason as other dried herbs and spices. Hahahaha! to preserve a perishable product or good for commercial liners, Alaskan people etc.

But obviously, the fresh herb loses a lot of its “charm” in the process of making, so the dried and powdered product can’t hold a candle to the fresh.

Now lets come back , anyone ever been intimidated by fresh garlic? Do you peel first? Do you need a garlic press? Should you microwave it? 

Don’t get panicked as there are many, many different techniques to preparing fresh garlic. We typically take the old fashioned route by peeling out one clove (or whatever amount of garlic needed), lay it flat on a cutting board, turn our knife flat, and smash the clove with the side of the knife. When you pick up the clove, the shell should be just a quick peel off from there. When choosing garlic at the market, aim to choose firm, tight, heavy and dry bulbs.

Even better: a whole bulb of garlic can last up to six months. But once you peel those cloves, you only have about 7 days in the refrigerator. 

 Tips :

An easier way to store is to make refrigerator pickles, which involves nothing more than tossing your peeled garlic cloves into a jar with some salt and vinegar and leaving that in the back of your refrigerator until you run out; they'll keep indefinitely. Best for salads/regular uses.

 Spread the garlic cloves onto a baking sheet and freeze them for about 20 minutes.  Transfer them to a good air-tight freezer container and keep stored in the freezer.  They will keep 8- to 12-months in the freezer.  Use them in soups, salsas, etc. just as you normally use them.  They don't take long to thaw out, if you need to chop them.

My kitchen friends, Please note: Putting fresh (undried) garlic in oil creates the perfect environment for botulism to develop and I am sure  you really, really don't want to mess with botulism. If you do make a fresh garlic and oil mixture, always keep it in the fridge and plan to use it up or toss it within two days.

Garlic contains compounds with potent medicinal properties, in short garlic's health benefits are myriad.

Garlic is from Allium family and has been used in traditional medicine practices for thousands of years. Garlic is actually one of the earliest documented plants used by humans for the treatment of diseases. It was found to be recorded in ancient medical texts from Egypt, Greece, Rome, China and India. 

A few proven one are listed:

The active compounds in garlic reduce blood pressure. ...

Garlic improves cholesterol levels, which may lower the risk of heart disease

Garlic contains antioxidants that may help prevent alzheimer's disease and dementia

Eating garlic may help detoxify heavy metals in the body

“A gourmet who thinks of calories is like a tart who looks at her watch. ” ― James Beard

Why we have started ignoring Ghee ?

Originated in India, now ghee is commonly known in dozens of countries, primarily in Asia, certain parts of Africa, and throughout the Indian subcontinent.

Ghee has a rather unique and flavourful taste and aroma that is different from butter, but it can be used in almost all of the same ways. Butter can be very dangerous for people due to the high concentration of fat, and ghee is no exception; in fact, ghee is pure fat, so only a small amount is to be consumed, otherwise, it can have negative effects on your health. If eaten in moderation, ghee can provide your body with higher concentrations of other essential nutrients that aren’t available in butter.

Nutritional Value of Ghee:

Ghee may be composed primarily of fats, but it also contains significant levels of vitamin A, vitamin E, and vitamin D.Although many people think of fat as an unhealthy element to the diet, the body needs fat to function. Omega-3s (monounsaturated fats) are healthy forms of fat that can be found in ghee, in addition to other fatty acids like conjugated linoleic acid and butyric acid, both of which have positive health benefits in the body.

Health Benefits of Ghee:

Let’s take a closer look at this ancient butter substitute to see what it really contributes to human health.

Digestion: Ghee is rich in butyric acid, a short chain fatty acid that nourishes the cells of the intestines. Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. Butyric acid is “a monounsaturated fatty acid which reduces inflammatory conditions and seepage of undigested food particles, and aids in repair of the mucosal wall.” A healthy body therefore makes its own form of ‘ghee’ but one can aid that greatly by consuming it.

High Smoke Point: The temperature at which the oil/butter begins to burn and smoke is called the High Smoke Point. Most cooking oils with high smoke point are not good for health as they are chemically moderated to achieve that point. Ghee on the other hand, naturally has a high smoking point and is beneficial for health also.

Boosts Energy:The wide range of fats that compose ghee includes medium-chain fatty acids, which are very useful for the body and can be processed by the liver and burnt as energy, not passing into the adipose tissue or contributing to weight gain.For athletes or other people with active, high-energy lifestyles, ghee can provide the necessary burst of energy that you might need to get through a challenging day.

Reduces Allergy: Since ghee is dairy-free (having had all of the dairy residue simmered off), lactose intolerant individuals or those who cannot consume butter are free to enjoy the flavourful treat of “butter” in the form of ghee without worrying about the gastrointestinal problems that normally follow. 

Heart Health: Although most people associate butter with fat and a decline in heart health, the rich variety of fats in ghee can provide a healthy boost to the heart. Omega-3 fatty acids can help decrease your levels of unhealthy cholesterol and provide an energetic balance to your fat intake. 

Reduces Inflammation: Ghee possesses butyric acid, which is one of the most beneficial short-chain fatty acids that the body needs. Butyric acid has been shown, in recent research, to actually decrease inflammation in parts of the body, particularly in the gastrointestinal tract, and is now a recommended dietary addition for some people with ulcerative colitis. Furthermore, ghee enemas have long been used in traditional medicine for treating inflammation of all kinds.

Eye Care: The significant levels of vitamin A in ghee make it ideal for protecting eye health. Carotenoids are antioxidants that specialize in eliminating and neutralizing the free radicals that attack the macular cells, thereby preventing macular degeneration and the development of cataracts.

Boosts Immune System: Butyric acid, perhaps the most important element in ghee, has also been linked to the stimulation of T-cell production, which are the heavy-hitting cells of the immune system. In other words, ghee can supercharge your immune system in addition to all of its other health benefits.

Moisturiser for Tissues of the Body: Due to its oily and moisturising nature, ghee is able to moisturise and lubricate the body internally as well as externally. To avoid dry skin or chapped lips, one can apply ghee on the dried part in the night and wake up to a wonderful skin. Similarly, daily intake of ghee keeps the cells of the body tissues moist and lubricated. This reduces dry skin, dry constipation, inflammation and stiff joints while increasing luster, flexibility and promoting healthy elimination.

Word of Caution:

 All of the benefits mentioned above make ghee sound like an ideal substitute for butter; however, as mentioned a number of times, ghee is made purely of fat, so excessive consumption of ghee can dramatically change your fat intake and can act as a negative dietary choice.Be careful about your intake and study the fat content of the ghee you choose to consume. Also, speak to your medical professional to ensure that your fitness level can handle a shift to a higher fat diet.

“A gourmet who thinks of calories is like a tart who looks at her watch. ” ― James Beard

HOW TO USE CHOPSTICKS, I AM FROM A MIDDLE CLASS FAMILY

It was always a nightmare to eat food with help of chopsticks. My job included lots of travelling,corporate lunches, meetings in restaurants ..Finally i found the new way of preparing the chopsticks ready to eat with ease . Gradually i learnt the proper way of using chopsticks.
 I am sharing the same trick with you guys, hope this is useful one:

Remove the chopsticks from their paper wrapper through one end,

leaving the wrapper intact.Flattened the paper and then roll it up until 

it resembles a miniature roll of paper towel. 

Picture 1

Hold the sticks parallel to each other and insert the paper 

roll crosswise between them, about an inch or so from their 

top ends.Still holding the sticks together,wrap a rubber 

band around their top ends above the paper roll. 

(ref: Pic 1 & 2)

Just before you end up with tying rubber band, 

take a turn or two around the protruding ends 

of paper roll, ts will avoid the slipping out of sticks.

 Now lets go. 

                                     Picture 2

voila'!😊😂😆(or whatever may be the Chinese equivalent). 

Now boss you have a set of spring loaded tweezers. 

You can hold pretty much like a pencil. (Pic : 3)

                                   Picture 3

Just push the sticks together with your thumb and forefinger
 to grab any morsels you hanker for.
When the food arrives within the mouth range, 
release the pressure and the sticks will spring open,
ready for the next trip to the plate.

Next time you visit any chinese or Japanese restaurant, take along a rubber band. For sure you will really impress the new person in next table..💪

😆😆😆

“A gourmet who thinks of calories is like a tart who looks at her watch. ” ― James Beard

 Kerala spicy fish curry:

Kerala style fish curry made with Kodampuli - Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.This Mathi Meen Curry is made with Kodampuli - Malabar Tamarind. Kodambuli - Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.Here is how to make the curry
Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan.Saute till the onions are soft and starting to brown.In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste. If you want a fiery looking red curry, use Kashmiri red chilli powder.Add the paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked.Once the paste is well cooked, add in half a cup of water.Soak the Kodampuli in a cup of water for 5 minutes.Add in the soaked kodampuli along with the water used. Do not squeeze or puree the kodampuli like you would do to tamarind. Just add the soaked kodampuli to the pan.Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.Also add in the fish to the pan. I have used Mathi Meen - Sardines . Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day with steam rice.

Ingredients

• 2 tablespoon coconut oil

• ½ teaspoon mustard seeds

• ¼ teaspoon fenugreek seeds

• 2 sprigs curry leaves

• ½ inch piece ginger

• 6 cloves garlic

• 10 Indian small onions (shallots)

• 2 green chillies, slit

• 1 teaspoon salt

• ½ teaspoon turmeric powder

• 2 teaspoon red chilli powder (use more for a spicy curry)

• 2 teaspoon coriander powder

• 3 pieces kodampuli, malabar tamarind

• 1 cup coconut milk (lite milk)

• 8-9 pieces of Sardine / Mathi Meen

1. Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.

1. Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.

1. Saute till the onions are soft and starting to brown.

1. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.

1. Add the paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked.

1. Once the paste is well cooked, add in half a cup of water.

1. Soak the Kodampuli in a cup of water for 5 minutes.Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.

1. Also add in the fish to the pan.

1. Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.

1. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.

1. Serve with rice.

Instructions