This slowly changed with time and by the Mughal reign, garlic, ginger and onion were, and continue to be, an indispensable trio flavours in the cuisines of South Asia. Minced, sliced or as a paste, it is used extensively in most of the North Indian gravies. While a raw garlic can be pungent and strong in flavour once it is cooked it becomes mellow. I came across an interesting fact in the net. Garlic was worshipped by ancient Egyptians and were given to the workers building the Great Pyramids in Giza around 2600 BC.
Garlic is our favourite ingredient. I love adding it to as many dishes as possible. It gives a nice flavour and also it is good for health. This is one simple mix that can be mixed with rice or have it for idlis / Dosas along with sambhar / chutney. A bit spicy and has a strong garlic scent.
- Roast the garlic until the raw smell goes off along with other ingredients. It has a shelf life of maximum a week. Roasting all the ingredients increases their shelf life.