You either love it or love to hate it, there is nothing else when it comes to garlic. Loved for its aroma, pungency, and zest, it is interestingly hated for the very same reasons.
It is believed that garlic plant was identified by ancient Indians who domesticated it around 6000 years ago. Around 3000 BC garlic was introduced to Babylonian and Assyrian empires by Indian traders.
Hippocrates, the ancient Greek physician prescribed garlic for many health conditions and illnesses. He suggested using garlic for respiratory problems, digestion, and fatigue shares Richard S. Rivlin.
Rich in Vitamin B1, B2, B3, B6, folate, Vitamin C, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc, garlic does pack a punch.
How to Include Garlic in Everyday Meals?
Here are simple ways of including garlic in your meals. Apart from adding crushed garlic to dals, sabzis, soups, parathas you can also cook it in oil with red chilli powder like a seasoning and add to a plain khichadi, and dalia while eating. This oil can be applied to dhoklas and muthiyas.
Garlic greens come to the market in winter. These are highly pungent but if cooked properly you get multiple health benefits. Using in small quantities takes care of its pungency and helps to relish the taste.
Garlic Greens Chutney
- 2 sprigs of garlic greens
- 2 green chilies
- 3 Tbsp roasted groundnuts
- ¼ tsp Cumin seeds
- Salt to taste
- Juice of 1 lemon………Read More>>