For your Knowledge….
The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up. The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.
Garlic contains several potent antioxidants, and there is evidence that its addition to the diet may help reduce the incidence of gastric and colorectal cancers.
The chemicals in garlic can help reduce serum cholesterol, hypertension, blood clotting, blood sugar, bowel parasites, respiratory and other infections, and the aging process itself.
Hope you know that Garlic is an Enzyme trigger.Herbalists have prescribed garlic to treat infections, heart ailments, and other maladies since at least the Middle Ages. In the past few decades, scores of scientific studies have begun identifying solid mechanistic underpinnings for many such age-old claims — and a few newer ones, such as the pungent bulb’s potential for fighting cancer.
But some people don’t like the raw smell of garlic. I assure that such people also will like this recipe .
Ingredients
1. Garlic cloves – 10 (peeled big size)
2. Big tomato – 1 (cut)
3. Red chilli – 4
4. Salt to taste
For seasoning
1. curry leaves – 5 leaves
2. Mustard – 1 tsp
3. oil – 1 tsp
Preparation
1. Grind Garlic cloves,tomato,Red chilli and salt into paste.
2. Saute Mustard seeds and curry leaves in oil.Then to it add the grinded paste.
3. Keep this in very low flame and fry for 10-15 mins the garlic smell goes away and oil seperates in top.
Tips
Frying in low flame is the key for the success of this recipe
Just to share with you….
Before learning to make corriander chutney I always think Corriander/Cilantro leaves are used only for garnishing since it gives good flavour to recipe. After learning how to make chutney, rice with it now I am using it fully in variety of ways. This corriander chutney really goes well with Idli and dosa’s.
During my MCA my friend Edith Linda used to bring small buns for lunch sometimes. I was surpried to see instead of jam or buttter in the middle she used to bring with Corriander chutney. It was too good. If corriander chutney is in refrigerator one or two buns and little chutney will save your time of making breakfast when you are not feeling well or some other cases.
Corriander chutney
Idli and Corrianderr chutney
Ingredients
1. Corriander leaves - a bunch
2. Green chillies - 4
3. Tamarind - 1 (shallot onion size)
4. Grated cocount - 2 tsp
5. Channa dal - 1 tsp
6. Uradal - 1 tsp
7. Onion - 1/4 cup chopped (otherwise 4 shallot onions)
8. Salt as per taste
9. Oil - 2 tsp
Preparation
1. Wash and clean the coriander leaves and let it dry well in shade. You can do this anytime and make your leaves ready. Do do this at the time of making chutney.
2. Pour oil in pan and heat.
3. Fry channa dal and uradal till it becomes golden brown. To this add onion and green chillies.
4. Add corriander leaves to it and fry well. Before switching off the stove add coconut and tamarind.
6. Grind well by sprinkling needed water.
Tips
Since we are frying and grinding we not need to fry this in pan again. But my husband’s granny (she don’t have fridge those days) after grinding this chutney used to put this in pan again after tempering and add the washed mixie jar water to it. She used to leave this for 5 to 10 mins in stove in sim. This will be good unto 3 days even without keeping in fridge. This goes well with white rice too.
Some used to add lemon juice instead of tamarind.
If you don’t have green chill you can use red chillies too. I love to use green chutney because I don’t want to lose that green color.
Just to share with you….
Mint chutney called as green chutney is very cooling in the summer and usually eaten with samosas and other fried snacks. It’s really easy to make and will keep in the fridge for around 5 days if covered with clingfilm or in an airtight container. In my house we used to grow fresh mint and coriander . Not much space is needed for it. You can use mint as pot plants with other balcony herbs. This is a good herb for keeping ants away from doors and combating mice and fleas. Keep mint leaves near food, beds and wardrobes. Throw a few in the doghouse, and even rub the dog with them.
Ingredients
1. Mint leaves – a bunch
2. Green chillies – 4
3. Tamrind paste – 1/2 tsp
4. Grated cocount – 2tsp
5. Channa dal -1 tsp
6. Urudal – 1 tsp
7. Salt as per taste
8. Oil -1 tsp
Preparation
1.Wash and clean the mint leaves, then pluck it from its soft stem.
2. Pour oil in pan and heat.
3. Fry channa dal and urudal till it becomes goldenbrown.
4. Add mint leaves to it and fry well
5. Before switching off add coconut and tamarind paste
6. Grind it till chutney turns smooth.
In south India especially in TamilNadu idli or dosa and coconut chutney is the common breakfast in most of the houses . This mild chutney is the perfect companion for idly, dosas and uttapams. Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients. It is easy to prepare. It is good for most of the variety rices and kitchadi’s.
COCONUT CHUTNEY
Ingredients
1. Fresh Coconut – 4 tsp (grated)
2. Green Chillies – 2
3. garlic 1 – piece (optional)
4. Pottu kadalai – 2 tsp5. Salt as per taste
For seasoning
1. oil – 1 tsp
2. Mustard seeds – 1 tsp
3. curry leaf – 1 sprig
Preparation
1. Grind all the Ingredients (except those for seasoning) together.
2. Blend the mixture until it forms a coarse paste. Transfer it to a bowl.
3. Heat the oil and when it is hot, add the mustard seeds when the seeds start spluttering, add the curry leaves.
4. Quicky stir the mustard seed mixture into the pureed coconut mixture.
Facts about Tomato
Tomato products are beneficial in aggressive cancers. Tomatoes are good for the eyes. Lycopene, the most abundant carotenoid in the blood serum, was found to be the key antioxidant that guards against ARMD ( Age-Related Macular Degeneration), a condition that may cause blindness. Tomatoes are high in Vitamin A, Vitamin C, Calcium and Potassium.The name may come from onion’s “union” or singleness as a bulb. It is said to be the basis for the name of Chicago, which comes from an Indian phrase meaning “The place where the wild onion (or garlic) grows”.It is the most popular herb, since it is nutritionally satisfying in addition to being flavorful. Homeopaths use a dilute extract as a treatment for colds, but most other medical systems use it in a non-specific fashion as a warm, invigorating and satisfying tonic herb. It is sometimes used topically to treat insect stings, but personal experience suggests it lacks any significant anti-allergy properties. It has mild anti-microbial qualities and has been used in wound treatment.
Let us combine Valuable Tomato and Onion and make chutney to have in our food.
Tomato Onion Chutney
Ingredients
1. Big Tomato – 1
2. Red chillies – 2
3. Onion – 1
4. Oil – 1 tbsp
For seasoning
1. Oil – 1 tsp
2. Mustard seeds – 1 tsp
3. curry leaves – handful
Preparation
1. In a pan heat tsp of the oil and add cutted tomato and onion and fry it well till onion becomes golden brown.
2. Grind the fried things.
3. Heat the oil and when it is hot, add the mustard seeds When the seeds start spluttering, add the curry leaves.
4. Quicky stir the mustard seed mixture into the tomato chutney.