Cooking with Garlic

Today, Chef Bablu has given us a handy tip on cooking with garlic, a vital ingredient in cooking.

This tip gives us help with how to make a garlic clove easier to manage, especially with peeling.

“Garlic is something you will use lots of in your Indian cooking and some varieties are very hard to peel. We usually split the bulb into cloves and give it a short blast in the microwave on high”, he says, “You can also soak it for a minute in boiling water. After this it will be very easy to peel.”

Garlic (image source: forked.ie)

Chicken Jalfrezi – ingredients

Chicken Jalfrezi

(A spicy curry from Pakistan. Made from Green Peppers, Onions, and Homemade Tuska*)
*Made from Onions, Ginger and Garlic sauce

You will need:

1kg Chicken Fillet
300gms Chopped Onions
250gms Chopped Tomato
50gms Ginger & Garlic
60gms Oil
Green & Red Peppers
Onions
1 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
1 Teaspoon Turmeric Powder
Salt to taste

Rogan Josh (ingredients)

Rogan Josh

(Rich Sauce of Tomato, Onions and Coriander. Finished with a touch of butter and cream)

You will need:

1kg Diced Lamb
100gms Oil
500gms Onions
500gms Ginger
50gms Garlic
500gms Tomato
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
Salt to taste
Half-spoon Garam Masala
50 gms Butter

Cholay (curried chickpeas)

Cholay (Curried Chickpeas)

(Hailing from North India, this dish is usually eaten with fried bread like bhatura or puri)

You will need:

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
1/4 cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric (optional)
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala (optional)

Directions:

1. Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water.

When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.

2. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender.

Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes.

Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve

Chicken Navratan Curry

Chicken Navratan Curry

(Navratan meaning ‘nine jewels’ – as this dish is made up of nine key ingredients!)

You will need:

3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 cup chopped onion
4 cloves garlic, minced
1/2 teaspoon ground turmeric
1 teaspoon chili powder
2 tablespoons tomato puree
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1 cup chopped carrots
1 cup chopped potatoes
1 cup chopped fresh green beans
salt to taste
1 cup water
1 cup coconut cream

Directions:

1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes.

Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.

2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt.

Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.

3. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture.

Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Chicken Curry

Chicken Curry

(An old favourite)

You will need:

3 tablespoons olive oil
1 red onion, thinly sliced, divided
salt to taste
1 bay leaf
1 tablespoon water
1 tablespoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons ground ginger
2 tablespoons minced garlic
1 tablespoon water
2 1/4 pounds skinless, boneless chicken breast, cut in bite-sized pieces
1 tomato, thinly sliced
1/4 teaspoon white sugar
3 cardamom pods, lightly crushed
3 whole cloves
1 (2 inch) cinnamon stick
1 tablespoon ghee (clarified butter)
1 tablespoon water
1 tablespoon ground coriander
1 bunch cilantro, chopped

Directions:

1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.

2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes.

Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.

3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes.

Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Channa Masala (Chickpea Curry)

Channa Masala (Chickpea Curry)

(Popular Punjabi dish)

You will need:

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Directions:

1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes.

Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.