Herbaceous perennial plant is used worldwide in powder form and revered for its colouring and flavouring qualities. Fresh turmeric is generally available in the cold months from December to late March and is superior in many ways to dried form. Even though it is the essential component of curries, they also find their way into chutneys, pickles, commercial mustard, sauces, biscuits, pop corn etc.

The history of turmeric dates back to the pre-historic era and duly recognized in Ayurveda for their medicinal properties like antiseptic qualities for cuts, burns and bruises. The most commonly recognized brand which you have seen frequently on TV is ”Vicco Turmeric”. Some of the sunscreen cream also uses the turmeric in their formulation. The brides in India are also smeared with turmeric before their marriage to impart glow to their skin and make it impeccable. In the recent past 256 research papers were produced in US alone and trials are underway to establish their beneficial effects for Alzheimer’s disease, Liver disorder and pancreatic cancer.

Fresh Turmeric pickle
2 medium size fresh turmeric, peeled and sliced thinly
1 medium knob ginger, peeled and sliced thinly
1+1tbsp sunflower oil
1 tsp fenugreek seeds
A pinch asafetida
1 tbsp yellow mustard powder
1/2 cup lime juice
few green chilies, slit halfway
salt to taste

Method:
Heat 1 tbsp of sunflower oil in a pan, crackle mustard seeds until fragrant, remove from pan and add asafetida. Transfer to a manual mortar and pestle and allow to cool. When cold crush them with pestle until coarsely ground. Add mustard powder to fenugreek mixture and stir well.

In a glass bowl, place turmeric and ginger and smear with the mustard mixture until all the pieces are well coated. Add lime juice, green chili and salt. Heat another tbsp of oil until smoking and pour it onto the pickle, mix well and allow to cool. Store in a dry glass jar and occasionally put into the sun for about 30 minutes. Serve it after a week.

- Kuntal

Tags: vindaloo, dosa, karahi, dal, handi, chana, naan, idli, indian food, bhatura

Like ginger, garlic also has a long association with Indian cuisine and has long been considered a herbal “wonder drug”, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! Some of the usage of garlic ranges from treating mild acne to managing high cholesterol level and even to repel the ever nasty mosquitoes in Indian houses and locality. Modern science, through its studies, has shown us that garlic is a strong antibiotic in general ways and its benefits continue over a period of time.

As a matter of fact, the stronger the character of garlic, the higher the sulphur content will be, which entails greater health benefits. Off late, people have turned towards using the organically grown garlic which not only tastes better but also devoid of harmful chemical pesticides and fertilizers. Some people have even gone to the extent of taking the garlic supplements to avoid bad breath and pungent taste.

Relevance of Garlic in Indian cuisine

Garlic, otherwise known as Lahsun or lassan, is considered hot by some perspective and does not find favour with people eating “Jain/Aesthetic” food but most of the Indian curries or preparations are not complete without it. It is staple in ginger-garlic paste which is the most widely used paste in the Indian kitchen.

Besides garlic bulb, it’s also popular as dehydrated, powdered or oil form and is exported to many parts of the world.

Garlic chutney

• 6 garlic cloves, peeled
• Half a bunch of coriander leaves, cleaned and chopped coarsely
• 1 green tomato, chopped
• 2 green chilli, chopped
• 2 tbsp mustard oil
• Salt to taste

Method:
Place garlic, coriander leaves, tomato, green chili and adequate water in a blender. Blend, first on low speed and then on high speed until the mixture is smooth and paste consistency. Add mustard oil and salt and stir well. Rest in the refrigerator for 30minutes. Eat with bread, pakodas (Indian fritters) or samosas.

- Kuntal

Tags: palak, kulfi, lentil, idli, chicken, roti, dosa, dal, bhatura, sambhar