Hassle Free Peeling Of Garlic- Tuesday's Tip

Peeling garlic can very time consuming, but we also know that most of the Indian recipes that we cook , demands us to add garlic.


Okay! I agree that we can avoid adding garlic to some of the meals but most of the dishes like Schezwan Sauce/ Indo- Chinese Chutney, lehsuni daal, garlic chutney, daal tadka, instant tomato garlic pickle is incomplete, in fact almost impossible to cook without garlic.

I think one must not avoid adding garlic to the recipes because it not only enhances the taste but it is also very good for health. Garlic regulates one's blood pressure and is packed with vitamins and nutrients. 
 
Even when we like aroma of garlic, we also hate to peel it, but today on Tuesday's Tip I will share 3 easy ways to peel garlic.



Tip 1-

One of the most common ways to peel is separate the cloves from the bulb and then  press each clove of garlic firmly with the flat side of a chef's knife. The force will help to crush the clove and the papery skin will be loosened. From there, you can easily remove the skin.

Tip 2-
If you have time to spare, then soak garlic cloves in the bowl of cold water for 10-15 minutes. Once they've been in the water , the outer skin will slip off easily.

 Tip 3-

This is the quickest one.The trick  is to microwave the cloves for approximately 15 to 20 seconds on high power. The skin will separate away from the clove making it easier to peel.

After using these tips the peeling of garlic is pretty an easy job and pain free. Do try these tips and enjoy "hassle free" garlic peeling.

Enjoy garlic meals :-)

  

* Disclaimer :::: Not all the information mentioned above is my own and some of it are taken from various books and online sources like Google including the pics. My pics will have my logo on them , rest all are taken randomly from Google 

Daal Tadka In Microwave- Red Split Lentils In Microwave

Daal Tadka In Microwave-Believe me is very simple and quick . No need to wait for pressure cooker to release whistles or have another pan for tempering. Cook daal in microwave its awesome. Do try!!

Ingredients:

2 cups masoor dal /split red lentil)
1/2 tsp mustard seeds /rai / sarson
1/2 tsp cumin seeds /jeera
a pinch of asafoetida /hing
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tsp chopped green chillies
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric powder /haldi
1 tsp coriander/ dhania powder
salt to taste

Red Chiili powder- ½ tbsp

Lemon juice -1 tbsp
oil -8 tbsp

Method

Clean, wash and soak the dal in enough water for 10 minutes. Drain and keep aside.

Put the 4tbsp of oil in a microwave safe bowl and microwave on high for 15 seconds.

Add the onions and green chillies and microwave on high for 2 minutes.

Add the ginger and garlic paste and microwave on high for 2-3 minutes.

Add the tomatoes and microwave on high for 1 minute.

Add the soaked dal, turmeric powder, coriander powder and salt along with 4 cups water, cover and microwave on high for 20-25 minutes, while stirring every 3 minutes in between.Mix in it lime juice.

Take another small microwave safe bowl and add remaining 4 tbsp of oil and heat for 2 minute. In the hot oil add the asafoetida, cumin, red chilli powder and saute for 2 seconds

Pour this tempering on the cooked dal and mix well.

Eat piping hot with bread or rice.

Lehsuni Daal/ Garlic Lentils

Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable curry. Lehsuni Daal means lots of garlic and thus it is important that garlic turns a bit golden in colour, its only then this Daal will be flavorful.

Ingredients:

1 cup masoor daal

3 cups water

2 tablespoon vegetable/sunflower/canola cooking oil

Salt to taste

1 onion chopped fine

1 tomato chopped fine

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

3 tablespoon ghee (clarified butter)

2 green chilli choppes

1/2 teaspoon asafoetida

1 tsp cumin seeds

10-12 cloves of garlic

Method:

Wash the daal thoroughly.

Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker for 3-4 whistles.

In another small pan, heat the ghee well and add the cumin seeds and let them sizzle. 
Add the garlic and chillies and fry till the garlic is light brown. Add the asafoetida and turn off the fire.

Quickly add this ghee and spice mixture to the boiled daal and stir well.

Eat piping hot with bread or rice. .

Notes: Any yellow daal- masoor, moong, tooar can be used.

If you do not like garlic flavour, reduce the amount of garlic.

This daal can be cooked thick or thin. I like it thin. Thus adjust water as per your preference.