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Garlic is good
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Garlic is popular because of its numerous health uses
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CLUSTER OF BENEFITS Garlic
For a small vegetable, garlic (Allium sativum) has a big, and well-deserved, reputation. The taste of garlic is pungent shadowed by very subtle sweetness. Garlic is widely used around the world as a seasoning or condiment. Dependin
g on the form of cooking, the flavour is either mellow or intense. It is often paired with onion, tomato, or ginger. Garlic is said to help prevent heart disease, including atherosclerosis, high cholesterol, high blood pressure, and cancer. It is also believed to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels, and has shown to prevent some complications of diabetes mellitus. In modern naturopathy, garlic is used as a treatment for intestinal worms and other intestinal parasites, both orally and as an anal suppository. Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush. Garlic is an excellent source of manganese. It is also a very good source of vitamin B6 and vitamin C. And. In addition, garlic is a good source of protein and thiamine (vitamin B1) as well as the minerals phosphorous, selenium, calcium, potassium, iron and copper.
Quick Serving Ideas
Marinate pressed garlic in olive oil and use this flavored oil in dressings and marinades.
Purée fresh garlic, canned garbanzo beans, tahini, olive oil and lemon juice to make quick and easy hummus dip.
Healthy sauté steamed spinach, garlic, and fresh lemon juice.
Add garlic to sauces and soups.
Purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.
Now, for a recipe.
Garlic chutney
Ingredients
Coconut (fresh or dry): 1 cup, grated
Red chillies: 5
Garlic: 10 cloves
Jeera: half a tbsp
Toor Dal: 5 tbsp
Fresh tomatoes: 2
Tamarind paste: half tbsp
Cooking oil: 5 tbsp
Oil and Salt to taste
Method: Heat oil in a small pan. Roast garlic, jeera, red chillies and toor dal one at a time. Cut tomatoes into small pieces and cook for two minutes in the pan after roasting all the ingredients. Blend coconut, roasted ingredients, tomatoes, tamarind and salt to taste in a blender with a small amount of water to get a thick chutney. Enjoy it with yoghurt rice, chapati, dosa or idli.
RISHI MANUCHA
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