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Messages with the tag(s): Garlic
<Meenaxi> 
Garlic itself has many health benefits. Roasting garlic is easy and the result tastes great when eaten alone, but it's at its best when added to foods such as soups or roasts.
Steps
1. Cut the top (pointed end) off the head of garlic.
2. Place the head of garlic on a piece of foil large enough to wrap the garlic in. Or use one of those great clay garlic roasters.
3. Drizzle olive oil over the garlic.
4. Wrap the garlic well with the foil.
5. Bake in a preheated oven at 350 (175°C) for about 40 minutes, until garlic is soft.
Tips
* Roasted garlic is wonderful spread on lightly toasted pieces of Italian bread or baguette. You can also add it to mashed potatoes for garlic mashed potatoes.
* To roast whole already peeled cloves such as those that can be bought in a jar from the store. Place the peeled cloves into a small oven proof dish and drizzle with oil and add a splash of water. Season with salt, cover with foil and place in the oven as mentioned above.
Garlic itself has many health benefits. Roasting garlic is easy and the result tastes great when eaten alone, but it's at its best when added to foods such as soups or roasts.
Steps
1. Cut the top (pointed end) off the head of garlic.
2. Place the head of garlic on a piece of foil large enough to wrap the garlic in. Or use one of those great clay garlic roasters.
3. Drizzle olive oil over the garlic.
4. Wrap the garlic well with the foil.
5. Bake in a preheated oven at 350 (175°C) for about 40 minutes, until garlic is soft.
Tips
* Roasted garlic is wonderful spread on lightly toasted pieces of Italian bread or baguette. You can also add it to mashed potatoes for garlic mashed potatoes.
* To roast whole already peeled cloves such as those that can be bought in a jar from the store. Place the peeled cloves into a small oven proof dish and drizzle with oil and add a splash of water. Season with salt, cover with foil and place in the oven as mentioned above.
<Meenaxi>
Garlic itself has many health benefits. Roasting garlic is easy and the result tastes great when eaten alone, but it's at its best when added to foods such as soups or roasts.
Steps
1. Cut the top (pointed end) off the head of garlic.
2. Place the head of garlic on a piece of foil large enough to wrap the garlic in. Or use one of those great clay garlic roasters.
3. Drizzle olive oil over the garlic.
4. Wrap the garlic well with the foil.
5. Bake in a preheated oven at 350 (175°C) for about 40 minutes, until garlic is soft.
Tips
* Roasted garlic is wonderful spread on lightly toasted pieces of Italian bread or baguette. You can also add it to mashed potatoes for garlic mashed potatoes.
* To roast whole already peeled cloves such as those that can be bought in a jar from the store. Place the peeled cloves into a small oven proof dish and drizzle with oil and add a splash of water. Season with salt, cover with foil and place in the oven as mentioned above.
Garlic itself has many health benefits. Roasting garlic is easy and the result tastes great when eaten alone, but it's at its best when added to foods such as soups or roasts.
Steps
1. Cut the top (pointed end) off the head of garlic.
2. Place the head of garlic on a piece of foil large enough to wrap the garlic in. Or use one of those great clay garlic roasters.
3. Drizzle olive oil over the garlic.
4. Wrap the garlic well with the foil.
5. Bake in a preheated oven at 350 (175°C) for about 40 minutes, until garlic is soft.
Tips
* Roasted garlic is wonderful spread on lightly toasted pieces of Italian bread or baguette. You can also add it to mashed potatoes for garlic mashed potatoes.
* To roast whole already peeled cloves such as those that can be bought in a jar from the store. Place the peeled cloves into a small oven proof dish and drizzle with oil and add a splash of water. Season with salt, cover with foil and place in the oven as mentioned above.
<Pooja> 
Ingredients:
Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
Ingredients:Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
<Pooja> Ingredients:
Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
Ingredients:Corn Flour for dusting
200 gm Water Chestnuts
Oil for deep-frying
For the batter
30 ml Oil
120 ml water
50 gms Corn Flour
Salt according to taste
150 gms Refined Flour
25 gms Baking powder
For the Sauce
? tsp Oil
1 tsp Corn Flour
2 tsps Soy Sauce
? tsp Garlic, chopped
Salt, Pepper and Sugar to taste
100 ml Vegetable Stock or Water
For the garnish
Spring Onions, finely shredded
Method:
Make the batter with all the given ingredients. For the Water-Chestnuts
Dust water chestnuts with dry corn flour. This ensures that the batter clings to the water chestnuts.
Deep fry water chestnuts till golden brown, making sure that there is enough batter on each piece and that they don''t stick to each other.
Drain excess oil on a paper towel.
For the sauce
Heat oil, saute garlic, till the flavours are released.
Add pepper, salt and soy sauce and saute some more.
Add vegetable stock or water chestnuts.
Immediately, add corn flour dissolved in a little water and quickly toss to evenly cost the water chestnuts.
Take off the heat and whites.
<Pooja> 
Add 3-4 crushed flakes of garlic to boiling milk and drink it to get relief from indigestion.
Add 3-4 crushed flakes of garlic to boiling milk and drink it to get relief from indigestion.
<Pooja>
Add 3-4 crushed flakes of garlic to boiling milk and drink it to get relief from indigestion.
Add 3-4 crushed flakes of garlic to boiling milk and drink it to get relief from indigestion.
<Pooja> Natural Weight-Loss Food: Garlic
Through the centuries, garlic has been both reviled and revered for its qualities. Today, the gossip about garlic and its apparent disease-preventing potential has reached a fevered pitch. For garlic lovers, that's good news; adding garlic to dishes can punch up the flavor.
When it comes to weight loss, garlic appears to be a miracle food. It contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol.
Once you learn to appreciate its pungency, most anything tastes better with garlic. And once you learn its possible health benefits, you may learn to love it.
Health Benefits
The list of health benefits just seems to grow and grow. From preventing heart disease and cancer to fighting off infections, researchers are finding encouraging results with garlic. Behind all the grandiose claims are the compounds that give garlic its biting flavor. The chief health-promoting "ingredients" are allicin and diallyl sulfide, sulfur-containing compounds. Although allicin is destroyed in cooking, other helpful compounds are formed by heat or aren't destroyed by it. This lets cooked garlic give you a health boost. Garlic also contains the powerful antioxidants C and E, and the mineral selenium.
Garlic has been found to lower levels of LDL cholesterol, the "bad" cholesterol, and raise HDL cholesterol, the "good" cholesterol in the short term. Its effects last about three months when taken daily. It may also help to dissolve clots that can lead to heart attacks and strokes. Even when cooked, garlic helps keep cholesterol in your bloodstream from oxidizing and damaging the lining of your blood vessels, which helps prevent the formation of plaque.
Garlic has also been found to inhibit the growth of, or even kill, several kinds of bacteria, including Staphylococcus and Salmonella, as well as many fungi and yeast. Animal studies have found that garlic helps prevent colon, lung, and esophageal cancers. How much is enough? Researchers suggest you can enjoy the benefits of garlic every day by eating a typical clove weighing 3 grams.
Selection and Storage
Most varieties of garlic have the same characteristic pungent odor and bite. Pink-skinned garlic tastes a little sweeter and keeps longer than white garlic. Elephant garlic, a large-clove variety, is milder in flavor than regular garlic and should be used like a leek. But most varieties can be used interchangeably in recipes.
Choose loose garlic if you can find it. It's easier to check the quality of what you're getting than with those hiding behind cellophane. Its appearance can clue you in to its freshness; paper-white skins are your best bet. Then pick up the garlic; choose a head that is firm to the touch with no visible damp or brown spots.
Don't expect the flavor of garlic powder to mimic fresh garlic. Much of the flavor is processed out. Garlic powder, however, may retain some active components. Garlic salt, of course, contains large amounts of sodium -- as much as 900 milligrams per teaspoon, so avoid using it.
Store garlic in a cool, dark, dry spot. If you don't use it regularly, check it occasionally to be sure it's usable. Garlic may last only a few weeks or a few months. If one or two cloves have gone bad, remove them, but don't nick remaining cloves; any skin punctures will hasten the demise of what's left. If garlic begins to sprout, it's still okay to use, but it may have a milder flavor, just remove the tough, green sprout.
Nutritional Values
Garlic
Serving Size: 3 cloves
Calories: 13
Fat:
Through the centuries, garlic has been both reviled and revered for its qualities. Today, the gossip about garlic and its apparent disease-preventing potential has reached a fevered pitch. For garlic lovers, that's good news; adding garlic to dishes can punch up the flavor.
When it comes to weight loss, garlic appears to be a miracle food. It contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol.
Once you learn to appreciate its pungency, most anything tastes better with garlic. And once you learn its possible health benefits, you may learn to love it.
Health Benefits
The list of health benefits just seems to grow and grow. From preventing heart disease and cancer to fighting off infections, researchers are finding encouraging results with garlic. Behind all the grandiose claims are the compounds that give garlic its biting flavor. The chief health-promoting "ingredients" are allicin and diallyl sulfide, sulfur-containing compounds. Although allicin is destroyed in cooking, other helpful compounds are formed by heat or aren't destroyed by it. This lets cooked garlic give you a health boost. Garlic also contains the powerful antioxidants C and E, and the mineral selenium.
Garlic has been found to lower levels of LDL cholesterol, the "bad" cholesterol, and raise HDL cholesterol, the "good" cholesterol in the short term. Its effects last about three months when taken daily. It may also help to dissolve clots that can lead to heart attacks and strokes. Even when cooked, garlic helps keep cholesterol in your bloodstream from oxidizing and damaging the lining of your blood vessels, which helps prevent the formation of plaque.
Garlic has also been found to inhibit the growth of, or even kill, several kinds of bacteria, including Staphylococcus and Salmonella, as well as many fungi and yeast. Animal studies have found that garlic helps prevent colon, lung, and esophageal cancers. How much is enough? Researchers suggest you can enjoy the benefits of garlic every day by eating a typical clove weighing 3 grams.
Selection and Storage
Most varieties of garlic have the same characteristic pungent odor and bite. Pink-skinned garlic tastes a little sweeter and keeps longer than white garlic. Elephant garlic, a large-clove variety, is milder in flavor than regular garlic and should be used like a leek. But most varieties can be used interchangeably in recipes.
Choose loose garlic if you can find it. It's easier to check the quality of what you're getting than with those hiding behind cellophane. Its appearance can clue you in to its freshness; paper-white skins are your best bet. Then pick up the garlic; choose a head that is firm to the touch with no visible damp or brown spots.
Don't expect the flavor of garlic powder to mimic fresh garlic. Much of the flavor is processed out. Garlic powder, however, may retain some active components. Garlic salt, of course, contains large amounts of sodium -- as much as 900 milligrams per teaspoon, so avoid using it.
Store garlic in a cool, dark, dry spot. If you don't use it regularly, check it occasionally to be sure it's usable. Garlic may last only a few weeks or a few months. If one or two cloves have gone bad, remove them, but don't nick remaining cloves; any skin punctures will hasten the demise of what's left. If garlic begins to sprout, it's still okay to use, but it may have a milder flavor, just remove the tough, green sprout.
Nutritional Values
Garlic
Serving Size: 3 cloves
Calories: 13
Fat:
<Meenaxi> 
Many recipes, especially Thai and Indian cuisines, ask for Ginger Garlic Paste. This can be store bought, though often difficult to come by, or made at home.
It can be frozen or stored in the refrigerator in an airtight container for a number of weeks at most.
Things You'll Need
* 5 Garlic Cloves (chopped)
* 2in Fresh Ginger (chopped)
* 1tsp Oil or Water
Steps
1. Combine all ingredients except the oil (or water) in a blender.
2. Blend. While blending, slowly add the oil (or water) until the paste has a smooth consistency.
3. Place in a sterlised container, and store in the fridge or the freezer.
Tips
It is also possible to add onion (same amount as there is Garlic). This will help add volume to the paste as well as balance the overall flavour.
Warnings
* When using this in cooking it is wise to remember that ginger tends to overpower many flavours. Be careful with how much you add - it's easy to add more during cooking but is virtually impossible to remove.
Many recipes, especially Thai and Indian cuisines, ask for Ginger Garlic Paste. This can be store bought, though often difficult to come by, or made at home.
It can be frozen or stored in the refrigerator in an airtight container for a number of weeks at most.
Things You'll Need
* 5 Garlic Cloves (chopped)
* 2in Fresh Ginger (chopped)
* 1tsp Oil or Water
Steps
1. Combine all ingredients except the oil (or water) in a blender.
2. Blend. While blending, slowly add the oil (or water) until the paste has a smooth consistency.
3. Place in a sterlised container, and store in the fridge or the freezer.
Tips
It is also possible to add onion (same amount as there is Garlic). This will help add volume to the paste as well as balance the overall flavour.
Warnings
* When using this in cooking it is wise to remember that ginger tends to overpower many flavours. Be careful with how much you add - it's easy to add more during cooking but is virtually impossible to remove.