Garlic

Nutrition: As often is the case, what was once dismissed as old wives tales, is found true after much scientific debate. Authorities believe that garlic has many therapeutic properties. It significantly lowers blood cholesterol, preventing heart disease. Raw garlic contains powerful antibiotics and it has beneficial effects against stroke and cancer. It also helps in increasing the absorption of vitamins.

Types: There are many varieties ranging from elephant garlic to small tight bulbs. Their skin is papery and can be in white pink and purple colors. The smaller the garlic size, the stronger the flavor.

Buying: Garlic bulbs should be firm and round with clear, papery skin. Sprouted ones should be avoided.

Storing: A cool, dry place makes it last longer. Damp air leads to sprouting, and warmth will turn them into a gray powder.

Cooking method: Crush cloves with flat side of the knife or a crusher- this way cloves will cook more evenly then chopped ones. Cooking garlic dampens the pungency. Thinly sliced garlic are milder then chopped ones, which in turn are milder than the crushed ones.

*Cloves are tiny little segments that make the bulb. Most recipes require two or more cloves. Don't use a bulb when you need a clove!

Dishes:Garlic is used in almost every Indian dishes. Most of the rice dishes like pulao, side-dishes, rasam, tomato rice use garlic to enhance their flavor.

Vermicelli payasam

Ingredients:
Vermicelli - 1 cup
Water - 3 cup
Cashew-nuts - 2 tbsp
(full or broken)
Raisins - 2 tbsp
Almonds - 4 or 5 pieces (optional)
Cardamom - 2 or 4 pieces
Milk - 5 cups
Ghee - 3 tbsp
Sugar - 4 or 5 tbsp
Saffron - a pinch soaked in milk(optional)


Preparation:

• Boil the milk in a low flame, add sugar to it and keep stirring constantly so that it doesn't char at the bottom. 
• If using almonds and saffron, soak them separately 3 tbsp of hot milk for 10 to 15 minutes.
• Grind the almonds.

Method:

• Add 2tps of ghee to a flat pan and fry the vermicelli till it looks light brown. 
• Transfer it to a bowl
• Bring the water to a boil and add the vermicelli. Cook for 2 minutes. Drain the water .
• In the samefrying pan add some more ghee, keep the flames on simmer and fry the cashews. Turn off the heat and add raisins. 
• In the boiling milk, add the almond paste and stir well.
• Pour the saffron soaked in milk and stir.
• Sprinkle the finely ground cardamom powder and stir.
• Now add the vermicelli and keep stirring.
• Let it boil for a few minutes
• Garnish with the fried raisins and cashews
• Sever hot or cold

Serving: 4-6 people Preparation time: 20 minutes

Tips: When grinding cardamom add a little sugar to it . This will grind it to a fine powder. The vermicelli will not absorb a lot of milk and become soggy if it is boiled in water first.

Coconut burfi

Ingredients:

Grated coconut - 2 cups
Sugar - 1 cup
Water - 1/2 cup
Cardamom - 3 or 4 finely powdered
Cashewnuts - a few (broken)
Ghee - 2 tbsp
Milk - 2 tbsp

Preparation: None needed.

Method:

• Take a non stick pan or a kadai, add the water and bring it to boil in a medium or low flame. 
• Once the water starts boiling add the sugar and keep stirring till the sugar dissolves in water. 
• Stir till it become thicken and becomes  a syrup. 
• Add cardamom and coconut followed by cashewnuts. 
• Add the milk and ghee. 
• Remember to keep stirring continuously. 
• When all ingredients bind together, remove from flame and spread it on a flat (ghee) greased plate to cool. 
• Let it cool, keep checking, before it hardens cut it into small diamonds or cubes. 

Alternatively, you can add food colors (or essence) and saffron while cooking, for fun colors and varied tastes.
Place a sliver of almond or a halved cashew on the still damp burfi after cutting it, for a great look.

Store in a box and finish within a week as it has coconut in it.