Garlic is used in most Indian dishes, except for those cooked on religious occasions. This is because it is considered to be a stimulant, not to be consumed on days when the mind should be void of all temptation. Preparing fresh garlic for each recipe can be time-consuming, but it is easy to make a batch of garlic puree and store it in the refrigerator or freezer. When buying garlic, look for firm, plump and unbroken bulbs. Fresh bulbs, tinged with pink, are juicy, dellcious and full of essential oils. Store garlic at room temperature, ideally in a cool dry place.
MAKES 500 g (1 lb 2 oz)
8-10 garlic bulbs, about 450 g (1 lb), peeled
1/4 teaspoon citric acid (optional)
To peel the garlic, first lightly crush the cloves with gentle pressure to loosen the skin. The back of a wooden spoon or a large knife can be used for this. Remove the skins.
Puree the garlic in a blender with 150 ml (5 fl oz) water. Store the garlic puree in an airtight container in the refrigerator. It will keep for up to 15 days; it may discolour slightly, but this will not affect the flavour. If you are worried about the garlic discolouring, add the citric acid when pureeing. Freeze garlic puree in small airtight freezer containers, placing them in a sealed polythene bag to prevent the garlic odour from tainting other foods in the freezer. Freeze for up to 6 months.
NOTE:
When preparing 1-2 garlic cloves for a recipe, it is easier to leave the cloves whole (even though this makes peeling them slightly more difficult) and then either grate them on the fine blade of a grater or crush them with a little salt to make a smooth pulp. For 1 teaspoon smooth puree, use 1 large or 2 medium garlic cloves.
HEALTHY HINT:
In India, garlic has been used for thousands of years to cure ailments such as bronchitis, asthma, colds and coughs. It has also been used in ritual healing. Modern research suggests that garlic may help to lower blood cholesterol and inhibit blood clots.