The garlic plant's bulb is the most used part of the plant. Garlic cloves are used for consumption or for medicinal purposes.It is closely related to onions, shallots and leeks. Garlic grows in many parts of the world and is a very popular ingredient in cooking due to its strong smell and delicious tastes.
In India, it is available in winter season.
You can use both white bulbs and green stalk. Stir into salad, soups, stir fry for vegetsble dish, pizza topping.
SPRING GARLIC AND LILVA SABJI Tuvar lilva is a gujarati name for pigeon peas.This is a winter special vegetable.
INGREDIENTS
1 cup lilva( pigeon)
1/2 cup spring garlic finely chopped
1 tbsp. green chilli paste
1 small onion finely chopped
2 tomato finely chopped
1 tbsp. oil
1 tsp cuminseeds.
1/4 tsp turmeric powder
1 tsp garam masala
pinch of hing
few curry patta
2 tbsp. dhania chopped
salt to taste
Lemon juice
METHOD
Add 2 cup water in lilva and pressurecook for 4 whistle.
Heat oil in a thick bottom pan and add cuminseeds and pinch of hing.
Add curry patta and saute for a while.Add onion and greenchilli paste.
saute for 2 to 4 minute. Add tomato pieces.Cook for 2 minutes.
Add chopped spring garlic and saute for 2 minutes.
Add boiled lilva, garam masala,turmeric powder,and salt. Mix well.
Add 1/2 cup of water and cover. cook on slowflame
Cook for 2 to 5 minutes and stir occasionally.
Add spring garlic and stir for 2 minute. Add dhania and lemon juice.
Serve with bajra roti.
LILVA AND SPRING GARLIC KADHI
INGREDIENTS
1cup Lilva (pigeonpeas)
2 small Brinjal
1 small potato(optional)
1/4 tsp turmeric
1tsp dhaniajeera powder
1/2 cup water
salt to taste
10 spring garlic chopped( white and green part of garlic)
3/4 cup buttermilk
1tbsp besan
1 tsp cuminseeds
1 tsp mustardseeds
Pinch of hing.
2 cloves
1 small piece of cinnamon
1/2 tsp methidana
3 green chilli
small ginger piece chopped
few curry leaves
2 tbsp ghee
METHOD
Chop Brinjal and potato.
Prepare kadhi batter from besan and butter milk. Keep aside.
Add 1/2cup of water to Lilva,Brinjal and potato.
Add pinch of salt and turmeric.
Pressure cook for 3 whistle.
Open cooker and slightly press vegetables with spoon.
Heat ghee in a thick bottom pan.
Add mustard seeds and hing.
When crackle add cuminseeds and curry leaves.
Add cloves, cinnamon methi dana.
Saute for a minute and add chopped spring garlic.
Add green chilli and ginger piece.
Add pinch of turmeric powder .
Add vegetables and dhania jeera powder. Mix well.
Add kadhi batter and mix well.Adjust salt.
Boil kadhi to get proper consistency.
Add coriander. Serve with Bajra roti and khichadi.
BAJRAROTLA CRUMBS AND SPRING GARLIC
INGREDIENTS
Spring garlic 100gm
salt
2 tbsp. oil
1 tsp butter/ghee
1chopped green chilli
2 Bajra roti
METHOD
Wash spring garlic.
Chop spring garlic finely and add salt.
Mix well to marinate salt properly.
Keep aside for 15 minutes.
Crush bajra roti with your hands or in dry grinder.
Prepare crumbs from bajra roti.
Squeeze water from spring garlic.
Heat oil in a thick bottom pan.Add butter/ghee and green chilli.
Saute for a minute.Add spring garlic and fry well.
Add the Bajra roti crumbs and mix properly.
Keep on a slowflame for few minutes.
Serve with Baigan bharta, khichadi, curd or raita.
SPRING GARLIC AND POTATO SABJI
INGREDIENTS
10 baby potato boiled and peeled.
1 green chilli
1/4 cup coriander leaves
1 small bunch of spring garlic.
Lemon juice
1/4 tsp cumin seeds
pinch of hing
1 tbsp. dhaniajeera powder
1 tsp redchilli powder
1 tbsp. oil
METHOD.
Chop spring garlic,green chilli, coriander leaves.
Put into mixer jar and add lemon juice and little water.
Grind into fine paste.
Heat oil in a pan. Add cuminseeds and hing.
Add potatoes and saute on high flame for 2 minutes.
Add redchilli powder, dhaniajeera powder,salt and mix well.
Add spring garlic paste and mix well.
Keep flame slow and stir for 2 to 5 minutes to marinate potatoes well.
SPRING GARLIC BHAKRI
INGREDIENTS
1 cup wheat flour
2 tbsp. finely chopped spring garlic
1/2 tbsp oil
few sesame seeds.
salt to taste
METHOD
Mix all ingredients and knead stiff dough using enough water.
Roll out bhakri.
Heat a griddle and place the bhakri on it.
when the bottom is crisp, turn over and cook the other side.
Remove when crisp and cooked.
Smear pure ghee and serve hot with raita.
SPRING GARLIC SOUP
INGREDIENTS
1 small bunch of green garlic chopped finely
2spring onion chopped finely
3 cup vegetable stock
2 bread slice white or brown
1/2 tsp butter
1 medium onion chopped
Cream as per taste.
salt as per taste
pepper powder as per taste
METHHOD
Chop garlic cloves finely and keep aside green.
Chop spring onion and keep aside green.
Melt butter in a pan.
Add onion and cook until translucent.
Add garlic cloves and cook stirring continuously.
Season with salt and pepper powder.
Add vegetable stock and mix well.
cook for 2 minutes on high flame.stir well.
Add chop bread and mix well.
Stir until bread is well soaked.
Transfer soup in a blender and puree until smooth.
Adjust salt and pepper powder.
Top with cream.Garnish with green of garlic and onion.
SPRING GARLIC DAL
INGREDIENTS
1/4 cup chopped spring garlic
1/2 cup tuver dal
1/4.cup chopped onion
1/2 tbsp oil
1/4 tsp ghee
1/4tsp cuminseeds
1/4tsp turmeric powder
1/2 tsp ginger grern chilli paste
Pinch of hing
Salt to taste
Lemon juice.
METHOD
Combine dal, turmeric powder, salt.
Add 1 1/2 cup water and pressure cook dal for 4 whistle.
Let it cool. Whisk dal, keep aside.
Heat oil in a thick pan. Add ghee.
Add cuminseeds.when crackle add hing.
Add ginger chilli paste. Saute for a while
Add chopped spring garlic and saute.
Add onion and saute for 2 minutes.
Add cooked dal and some water.
Cook on a medium flame for 3 minutes
Stir occasionally. Add lemon juice.
Garnish with dhania. Serve with steam rice.
.
In India, it is available in winter season.
You can use both white bulbs and green stalk. Stir into salad, soups, stir fry for vegetsble dish, pizza topping.
SPRING GARLIC AND LILVA SABJI Tuvar lilva is a gujarati name for pigeon peas.This is a winter special vegetable.
INGREDIENTS
1 cup lilva( pigeon)
1/2 cup spring garlic finely chopped
1 tbsp. green chilli paste
1 small onion finely chopped
2 tomato finely chopped
1 tbsp. oil
1 tsp cuminseeds.
1/4 tsp turmeric powder
1 tsp garam masala
pinch of hing
few curry patta
2 tbsp. dhania chopped
salt to taste
Lemon juice
METHOD
Add 2 cup water in lilva and pressurecook for 4 whistle.
Heat oil in a thick bottom pan and add cuminseeds and pinch of hing.
Add curry patta and saute for a while.Add onion and greenchilli paste.
saute for 2 to 4 minute. Add tomato pieces.Cook for 2 minutes.
Add chopped spring garlic and saute for 2 minutes.
Add boiled lilva, garam masala,turmeric powder,and salt. Mix well.
Add 1/2 cup of water and cover. cook on slowflame
Cook for 2 to 5 minutes and stir occasionally.
Add spring garlic and stir for 2 minute. Add dhania and lemon juice.
Serve with bajra roti.
LILVA AND SPRING GARLIC KADHI
INGREDIENTS
1cup Lilva (pigeonpeas)
2 small Brinjal
1 small potato(optional)
1/4 tsp turmeric
1tsp dhaniajeera powder
1/2 cup water
salt to taste
10 spring garlic chopped( white and green part of garlic)
3/4 cup buttermilk
1tbsp besan
1 tsp cuminseeds
1 tsp mustardseeds
Pinch of hing.
2 cloves
1 small piece of cinnamon
1/2 tsp methidana
3 green chilli
small ginger piece chopped
few curry leaves
2 tbsp ghee
METHOD
Chop Brinjal and potato.
Prepare kadhi batter from besan and butter milk. Keep aside.
Add 1/2cup of water to Lilva,Brinjal and potato.
Add pinch of salt and turmeric.
Pressure cook for 3 whistle.
Open cooker and slightly press vegetables with spoon.
Heat ghee in a thick bottom pan.
Add mustard seeds and hing.
When crackle add cuminseeds and curry leaves.
Add cloves, cinnamon methi dana.
Saute for a minute and add chopped spring garlic.
Add green chilli and ginger piece.
Add pinch of turmeric powder .
Add vegetables and dhania jeera powder. Mix well.
Add kadhi batter and mix well.Adjust salt.
Boil kadhi to get proper consistency.
Add coriander. Serve with Bajra roti and khichadi.
BAJRAROTLA CRUMBS AND SPRING GARLIC
INGREDIENTS
Spring garlic 100gm
salt
2 tbsp. oil
1 tsp butter/ghee
1chopped green chilli
2 Bajra roti
METHOD
Wash spring garlic.
Chop spring garlic finely and add salt.
Mix well to marinate salt properly.
Keep aside for 15 minutes.
Crush bajra roti with your hands or in dry grinder.
Prepare crumbs from bajra roti.
Squeeze water from spring garlic.
Heat oil in a thick bottom pan.Add butter/ghee and green chilli.
Saute for a minute.Add spring garlic and fry well.
Add the Bajra roti crumbs and mix properly.
Keep on a slowflame for few minutes.
Serve with Baigan bharta, khichadi, curd or raita.
SPRING GARLIC AND POTATO SABJI
INGREDIENTS
10 baby potato boiled and peeled.
1 green chilli
1/4 cup coriander leaves
1 small bunch of spring garlic.
Lemon juice
1/4 tsp cumin seeds
pinch of hing
1 tbsp. dhaniajeera powder
1 tsp redchilli powder
1 tbsp. oil
METHOD.
Chop spring garlic,green chilli, coriander leaves.
Put into mixer jar and add lemon juice and little water.
Grind into fine paste.
Heat oil in a pan. Add cuminseeds and hing.
Add potatoes and saute on high flame for 2 minutes.
Add redchilli powder, dhaniajeera powder,salt and mix well.
Add spring garlic paste and mix well.
Keep flame slow and stir for 2 to 5 minutes to marinate potatoes well.
SPRING GARLIC BHAKRI
INGREDIENTS
1 cup wheat flour
2 tbsp. finely chopped spring garlic
1/2 tbsp oil
few sesame seeds.
salt to taste
METHOD
Mix all ingredients and knead stiff dough using enough water.
Roll out bhakri.
Heat a griddle and place the bhakri on it.
when the bottom is crisp, turn over and cook the other side.
Remove when crisp and cooked.
Smear pure ghee and serve hot with raita.
SPRING GARLIC SOUP
INGREDIENTS
1 small bunch of green garlic chopped finely
2spring onion chopped finely
3 cup vegetable stock
2 bread slice white or brown
1/2 tsp butter
1 medium onion chopped
Cream as per taste.
salt as per taste
pepper powder as per taste
METHHOD
Chop garlic cloves finely and keep aside green.
Chop spring onion and keep aside green.
Melt butter in a pan.
Add onion and cook until translucent.
Add garlic cloves and cook stirring continuously.
Season with salt and pepper powder.
Add vegetable stock and mix well.
cook for 2 minutes on high flame.stir well.
Add chop bread and mix well.
Stir until bread is well soaked.
Transfer soup in a blender and puree until smooth.
Adjust salt and pepper powder.
Top with cream.Garnish with green of garlic and onion.
SPRING GARLIC DAL
INGREDIENTS
1/4 cup chopped spring garlic
1/2 cup tuver dal
1/4.cup chopped onion
1/2 tbsp oil
1/4 tsp ghee
1/4tsp cuminseeds
1/4tsp turmeric powder
1/2 tsp ginger grern chilli paste
Pinch of hing
Salt to taste
Lemon juice.
METHOD
Combine dal, turmeric powder, salt.
Add 1 1/2 cup water and pressure cook dal for 4 whistle.
Let it cool. Whisk dal, keep aside.
Heat oil in a thick pan. Add ghee.
Add cuminseeds.when crackle add hing.
Add ginger chilli paste. Saute for a while
Add chopped spring garlic and saute.
Add onion and saute for 2 minutes.
Add cooked dal and some water.
Cook on a medium flame for 3 minutes
Stir occasionally. Add lemon juice.
Garnish with dhania. Serve with steam rice.
.
Comments
Post a Comment