Versatile Garlic Chutney / Masala - Ramp Up The Red !

Jagruti's cooking odyssey
Fri, 7 Feb 2014 10:01:46 +0000
Hello readers, Today is Ramp Up The Red Day! The event where the UK gets together to raise money to fund heart research. And rightly so, circulatory diseases are the leading causes of death in the UK (in 2010). My son went into school wearing red! My daughter is a volunteer at the British Heart Foundation for the past year and a half now. http://www.rampupthered.org.uk/ The idea is to raise money for babies born with heart problems and to those who struggle with heart failure. In heart disease, or coronary heart disease, the blood vessels that supply blood to the heart become blocked, preventing blood reaching the heart. They can become blocked with fatty deposits. These fatty deposits can be caused because of a bad diet and lack of exercise. Eating foods high in cholesterol and saturated fat can cause this problem. The two main players in preventing heart disease is to eat healthily and to take part in exercise, something that we can all manage and control! Obviously as a foodie, I think about foods that can prevent these things from happening, so whilst I make a cheeky and sinful treat, I always go back to my healthy recipes! To reduce your risk of developing heart disease, there are numerous types of food recommended by the health experts and dieticians. Whole grains, beans and legumes, nuts, fatty fish, and teas are just as important as an abundance of fruit, vegetables and herbs in many colours, shape and sizes, While we are discussing about good and healthy foods, how can we forget Garlic ! Garlic is one of the most valuable, humble and versatile food on the planet, widely recognised for it's health enhancing supplement.  Garlic is an excellent herb to create and maintain overall health. Any description of garlic is incomplete without mentioning its medicinal values.  Either you want to treat infections, loose weight , protect your heart, combat many allergies or want to reduce your sugar levels then make garlic your best friend and give it a cosy place in your kitchen ! There are awful lot of benefits of Garlic, as long as you add in your everyday diet, you'll have a priceless medicine !!! Indian cooking is incomplete without garlic, very strong flavoured and bitter taste but adds and unbelievable flavour to that dish ! Either incorporate in curries, daals or chutneys , garlic enhances the taste. By now you must know where I am heading? Mum's recipe of Versatile Garlic Chutney, this chutney of hers was quite popular amongst family and neighbours. She used to prepare twice a year, this chutney can survive easily for six month, so she would prepare them in big batches and use it whenever required. After I came here, I found out that my MIL loved it too. Enjoy with any meal or use in many recipes when recipe calls for. I particularly love it with Millet flour roti and any type of khichdi. Ramp Up The Red !This chutney can only be prepare by hands, sorry guys no electric gadgets for you, use pestle and mortar ! Not to worry, while you pound this chutney you'll get nice work out for your biceps. Put your favourite tracks on and after all we want to keep our heart happy :) You will need :- 25-30 cloves garlic 4-5 tbsp. red chilli powder or Kashmiri red chilli powder ( or adjust to your liking ) Salt to taste 2 tbsp. sesame seedsMethod :- First ground garlic, using pestle and mortar. When you see coarse garlic add sesame seeds and ground more. Add salt and chilli powder and ground once more til every things blends together. Serve or transfer in a air tight container and store up to six months in the fridge. Enjoy !! Happy Cooking :) http://www.blogger.com/rearrange?blogID=811589635516064114&action=editWidget&sectionId=sidebar&widgetType=null&widgetId=AdSense1
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments