garlic
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Also known as
LehsunWhat is Garlic, Lehsun?
Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. The bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of "skin" over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
How to select Garlic, Lehsun?
Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic.
How to use Garlic, Lehsun?
· Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.
How to store Garlic, Lehsun?
It is traditionally hung; softneck varieties are often braided in strands, called "plaits" or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator.
Health benefits of Garlic, Lehsun
Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. Garlic is also alleged to help regulate blood glucose levels for diabetics. Garlic is great for the heart and circulatory system. Garlic has an antimicrobial, antiviral and antifungal function and can help in relieving common cold and other viral infections. To boost your immune system have a garlic clove a day. Garlic is a top anti viral food. The thiosulphate compound, Allicin found in garlic acts as a strong antioxidant and protects our body from damage of free radicals. Read here for complete benefits of garlic.
sliced garlic
Separate each clove from the whole garlic bunch, peel it using a knife and discard the skin. Cut the garlic longitudinally to get thin or thick strips as per the recipe.
chopped garlic
Separate each clove from the whole garlic bunch, peel them using a knife and discard the skin. Place each clove one by one on a chopping board and make vertical slits at regular intervals using a sharp knife. You can make thick on thin sized slits depending on whether the recipe needs roughly chopped or finely chopped garlic. Then line all the slits together on the chopping board and make horizontal slits to obtain chopped garlic.
grated garlic
Separate each clove from the whole garlic bunch, peel them using a knife and discard the skin. Then hold the thick/ thin end of the grater in one hand and the garlic clove in the other hand. Now place the garlic on the blade and push it downwards using the force of your hands to get grated garlic. You can grate it thickly or thinly as per the recipe requirement.
crushed garlic
Separate each clove from the whole garlic bunch, peel them using a knife and discard the skin. Place a fee garlic cloves in a mortar-pestle and crush them to get coarsely or finely crushed garlic.
garlic cloves
Separate each clove from the whole garlic bunch, peel them using a knife and discard the skin. You can then use it as per recipe requirements, like crush, chop, grate or slice it.
garlic roundels
Separate each clove from the whole garlic bunch, peel it using a knife and discard the skin. Hold the peeled garlic cloves one at a time on a chopping board and slice the garlic to get thick or thin rounds as per the recipe. Making garlic roundels with a small paring knife is more comfortable.
fried garlic
Heat the oil in a pan. Add the chopped garlic to it and stir gently but constantly until they turn golden brown in colour. Drain on an absorbent paper and use as required.
garlic paste
Separate each clove from the whole garlic bunch, peel it using a knife and discard the skin. Chop the garlic by placing one garlic clove at a time on a chopping board and the chopped garlic into a mixer jar. Grind the chopped garlic to get a garlic paste. If you wish to store the garlic paste, ensure to add a little salt, to avoid any discolouration. You can also add salt, green chillies and other spices to enhance the flavour.
finely chopped garlic
Finely chopped garlic is a fundamental ingredient in Indian cooking, adding a pungent and aromatic depth to a vast array of dishes. Its potent flavor and aroma are released when it's chopped and cooked, transforming simple preparations into culinary delights. Garlic is typically sautéed in hot oil or ghee at the beginning of the cooking process, infusing the oil with its distinctive essence which then forms the base for the entire dish. It's a key component in ginger-garlic paste, a staple in many Indian recipes.
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More recipes with this ingredient...
garlic (1737 recipes), sliced garlic (11 recipes) , chopped garlic (1048 recipes) , grated garlic (74 recipes) , crushed garlic (50 recipes) , garlic cloves (214 recipes) , garlic roundels (1 recipes) , fried garlic (1 recipes) , garlic paste (306 recipes) , finely chopped garlic (3 recipes)
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