I have a happy news!!!! My Karuveppilai-Milagu kuzhambu was featured in the "Grandma's Recipes" in The Hindu Metro Plus yesterday. Here is the link for it.
http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/how-to-makekaruveppilai-milagu-kuzhambu/article7870593.ece
Whole or chopped or crushed....Garlic is always beneficial to us. Garlic helps improve our metabolism, it protects our cardio, and it has additional sulphur containing compounds. Though it is affectionately called "The stinking Rose"nobody can deny the fact that it prevents the blood vessels from becoming blocked, it lowers blood pressure, and also contains Vitamin C, Vitamin B6, selenium and manganese.
I incorporated this superb garlic, in chopped form, to make garlic toasts to go with my Bountiful Barley Broth.
Ingredients
Whole wheat buns - 2, halved
Chopped garlic - 2 tsps
Chilli flakes - 1-2 tsps
Low fat butter - 2 tsps
Olive oil - 3 tsps
Italian seasonings - 2 tsps
Recipe Cuisine: Italian; Category: Lunch / Dinner
Prep time: 10 mts; Baking time: 10 mts
Yields 4 toasts
In a vessel, add the low fat butter, olive oil, chilli flakes, chopped garlic and the italian seasonings....and...............
Mix well to make a creamy spread.
Cut the buns into halves, and spread this creamy spread generously. If you want some extra spice, sprinkle some more chilli flakes on the buns.
Pre heat the Oven to 230 degrees C (450 degrees F), place a foil over the wire rack, arrange the buns and bake them for 10-12 minutes.
They are baked / toasted to perfection, crunchy in the corners, soft in he center, but well toasted, the flavour of garlic fully distributed everywhere, and the aroma spreading all over the house!!!
I served it with Bountiful Barley Broth...You can serve with any soup of your choice.
*garlic toasts can be toasted on a tava too, keeping on slow fire
We get ready made Garlic bread here but I am sure it is not as good as your home made version. Super. Kalpana Anand
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