Ihave always said that if I have to reincarnate as a spice, it would be garlic. Think of the wonderful essence of garlic as it sizzles in hot oil. It is often the quickest way to add oodles of flavour, aroma and nutrition to any dish — whether it is Lehsuni Aloo or pasta alio oilo. Remember, it is best to add garlic towards the end as it helps retain maximum amount of flavour and nutrition.
Recipe by Chef Sandeep Pande
Executive chef, Renaissance Mumbai Convention Center Hotel, Powai
Preparation Time: 40 minutes
(For the soup)
Olive oil: 2 tbsp
Garlic cloves (thinly sliced): 10
Sage leaves: 6
Bay leaves: 2
Sprigs fresh thyme: 2
Black pepper (freshly crushed): ½ tsp
Chicken or vegetable broth or stock: 3 cups
Egg yolks: 3
Parmesan cheese (freshly grated): 4 tbsp
Salt: To Taste
For the Garlic confit)
Garlic: 1 whole
Olive oil: 1 tbsp
(For the Bruschetta)
Tomatoes (finely chopped): 2
Parsley (chopped): 1 tsp
Ciabatta: 2 slices
Heat some oil in a saucepan.
Add garlic and stir until the garlic begins to turn golden.
Tie together sage leaves, bay leaves and thyme with kitchen twine.
Place the herbs in the saucepan, give everything a quick stir and then add the water and broth. Bring to a boil; reduce heat and cover partially.
Simmer for 30 minutes.
Remove the herbs from the saucepan and discard.
In a medium bowl, whisk together egg yolks and parmesan cheese.
While whisking, add several small ladles of hot broth.
Then slowly add this mixture to the saucepan, whisking constantly.
If you’d like a smooth-textured soup, use an immersion blender to process the soup in the saucepan.
Season with salt and pepper.
Ladle into individual bowls and top with a small drizzle of olive oil and a sage leaf, if desired, over the bruschetta.
Aigo Buido (Photos: Vidya Subramaniyan/HT)
Crispy Corn Garlic Sticks with Garlic sauce
By Niharika Kushwah
Preparation Time: 30 minutes
Baby corn: 200g
Flour: 2 tbsp
Corn flour: 2 tbsp
Garlic (finely chopped): 4 tbsp
Garlic paste: 1 tsp
Kasmiri chili paste: 3 tbsp
Red chili sauce: 1 tbsp
Tomato sauce: 1 tbsp
Vinegar: 2 tbsp
Black paper powder: ½ tsp
Baking soda:1 pinch
Salt: to taste
Corn flour slurry: 1 tsp
Fresh Bread Crumb: 1 bowl
Sesame (til) oil: For frying
Blanche the baby corn in the microwave for 30 seconds.
To make the marinade, add Kashmiri chilli paste to vinegar. Add the garlic paste and ½ teaspoon of finely chopped garlic. Add salt and mix well.
Add blanched baby corn to this mixture and leave it to rest for 30 minutes.
In two tablespoon of flour, add corn flour and garlic paste, chilli paste, black pepper and a pinch of baking soda. Add salt and mix it well to make a thick batter.
Make breadcrumbs and add some salt to it.
Dip the marinated baby corn sticks one by one in this thick batter and then roll it in the breadcrumbs. Keep these corn sticks in the refrigerator for 10 minutes.
Deep-fry all the sticks in hot oil.
For the chilli garlic sauce
In a pan, pour a teaspoon of oil and add finely chopped garlic to it. Next, add Kashmiri chili paste, chili sauce, tomato sauce, vinegar and corn flour slury.
Add some water and a pinch of salt. Cook till the sauce thickens.
Serve the garlic sticks in a shot glass with the garlic sauce as the base.
Butter Garlic Prawns with Ceviche
By Snehal Wasnikar
Preparation time: 10 minutes
Medium-sized prawns 10-15
Olive oil 2 tbsp
Butter 2 tbsp
Garlic powder 1 tbsp
Lemon juice 1 tbsp
Turmeric powder 1/2 tbsp
Ginger garlic paste 1/2 tbsp
Chilli powder 1/2 tbsp
Salt 1 tbsp
Coriander for garnish.
(Preparation for prawns)
Take the fresh prawns and clean them thoroughly under tap water. De-vein them.
Mix the chilli powder, turmeric powder and ginger-garlic paste. Apply this mixture thoroughly to the prawns.
Drizzle lemon juice over the prawns.
Let the prawns rest for 5-10 minutes.
Preparation for ceviche:
Finely chop the onions.
In a bowl, add the chopped onion along with 1/2 tbsp lemon juice and mix it.
Refrigerate this and remove after the prawns are ready.
Take a non-stick pan and keep the gas on medium heat.
Add olive oil and butter.
Add garlic powder and saute for a minute.
Add the marinated prawns and sprinkle some salt.
Cover the pan with a lid for 3-4 minutes and keep stirring in between.
Remove the lid and keep the heat on medium and give it a stir.
Sprinkle finely chopped coriander over it.
Serve the butter garlic prawns with a layer of ceviche under it.
Lehsun ki Kheer
By Preeti R Gupte
Preparation time: 40 mins
Milk: 6 cups
Garlic (thinly sliced) : 3/4 cup
Vinegar: 1/2 tsp
Sugar: 4 tbsp
Cornflour (dissolved in 1 tbsp milk): 2 tsp
Skimmed milk powder: 2 tsp
Soak the garlic in water for approximately two to three hours. Drain and keep aside.
Heat water and add ¼ tsp of vinegar. Then, add the garlic to it.
Boil for 10 to 12 minutes.
Strain, remove the garlic and keep aside. Discard the water.
Repeat the above four times. This ensures that the garlic doesn't give out any odour.
Wash the garlic gently under fresh water. Strain and discard the water.
Boil the milk in a non-stick pan.
Add the garlic, sugar, cornflour mixture and milk powder mixture. Mix gently.
Simmer for 15 to 20 minutes on a slow flame. Stir continuously till it thickens.
Garnish with almonds or cashews.
Can be served hot or chilled.
Garlic Spaghetti Balls
By Lipaa Shah
Preparation time: 45 minutes
Boiled spaghetti: 1 cup
Corn flour: 2 tbsp
Grated cheese: 2 tbsp
Soup cubes: 1 tsp
Mixed Italian herbs: 2tsp
Pepper: ½ tsp
Garlic paste: 2tsp
Bread crumbs: ½ cup
Mix all the ingredients in a mixing bowl except bread crumbs.
Make small balls of the mixture.
Roll each ball in the bowl of bread crumbs.
The balls should be well coated with the bread crumbs.
Deep fry till golden brown.
Remove them on a tissue paper and serve hot with pesto dip.
You can center the balls with boiled American sweet corn.
You can also mix in finely chopped broccoli (about 2tbsp).