Garlic Cloves Fresh, Buy, Gourmet Shop Online, Indian Food Garlic has a powerful pungent flavor when raw, which mellows when cooked. In the world’s great chefs have long relied on garlic to season their signature dishes. An ideal partner for grilling, roasting or pan-searing, and in all your cooking it quickly adds rich, complex flavor to veggies, soups, poultry, pork and seafood.
- It is often paired with onion, tomato, or ginger as in curries.
- Cut the top off the bulb, co' />
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Garlic Cloves Fresh -     4 oz
Manufacturer: Ajika / AASP1002 - 4 oz

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Garlic Cloves Fresh

Garlic adds wonderful flavor to many savory dishes. Aromatic, pungent, spicy flavor that mellows and sweetens with cooking

cooking with fresh garlic may be beneficial if you have HIV, cancer or chronic lung and kidney conditions.

garlic, fresh, seasoning, herb

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Garlic has a powerful pungent flavor when raw, which mellows when cooked. In the world’s great chefs have long relied on garlic to season their signature dishes. An ideal partner for grilling, roasting or pan-searing, and in all your cooking it quickly adds rich, complex flavor to veggies, soups, poultry, pork and seafood.
- It is often paired with onion, tomato, or ginger as in curries.
- Cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. The garlic softens and may be peeled out, the Slow-Roasted Garlic Mojo (“Mojo de Ajo”) in olive oil with lime juice is majical concoction.  These infused oils are used to season all categories of vegetables, meats, breads and pasta.
- Garlic may be applied to breads to create a variety of classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé.

All fresh items will ship after the the holidays.


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Lucknowi Biryani
Ingredients:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
Method:
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm
serving dish.

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