I think I have not met a person who enjoys and loves garlic as much as my husband. There is this sense of delight and element of joy whenever he sees it or savors something that has garlic in it. In fact he goes on to say that garlic and olive oil are two things in this world that are straight from heaven. Frankly I love garlic too, but on select things like when it is seasoned in a coconut curry or garlic chutney or garlic naan etc but then that’s about it.
Many a time this passion works out in my favor. For example, I yelp out”Oh no, we are out of garlic for this week” late Friday night just with in Dear husband’s earshot. So the next morning before I know my most reluctant, grocery detesting husband has made a beeline to the grocery to replenish all the finished items J
On the other hand in pursuance of this passion we also end up with unnecessary things. We have accumulated about 10 gadgets at home all dealing with garlic; peeler, slicer, grater, presser and for roasting. So what is bad about all that? No it is not clutter that I am complaining about but the fact that nothing works! After all the trials, on the gadgets the best way to use garlic in cooking is by manually peeling it and then chopping it using the knife.
Coming back to this recipe, I had seen this recipe long time ago in Rachael Ray’s program. It is very easy to make and does not involve any deep frying. This is very easy to make once the garlic is peeled. This along with Oven Roasted garlic is pretty common at our house.
- Peel the garlic and cut them into small thin disks.
- Take a heavy bottom flat pan and add oil on medium heat.
- Add the diced garlic, salt and stir it until the garlic is cooked and gets a light brown color. Add more oil in intervals if necessary. (At this time the aroma is amazing)
Madhu of Ruchii had sent me Arusuvai gifts about a month and half ago. I received the package at work and I excitedly opened it, my heart filled with warmth and anticipation. The package consisted of Rasam powder, Amchur powder, Raspberry tea, coasters and a thoughtfully written greeting card. The aroma of the Rasam powder was so powerful that two of my Indian colleagues came rushing to see what I was up to and what I was ‘cooking’!
Anyway, thank you very much dear Madhu for such thoughtful and wonderful gifts, I will cherish them for a long time. (For details of Arusuvai and credits see)
Now that I had the surprise ingredients on hand, I racked my brains and thought of different things I would do with them. I knew what I would do with the Rasam powder, but the Aamchur was the tricky one. I have not used Aamchur that much in my cooking and I had to ponder to come up with a good recipe. I zeroed in onto this No fry Falafel recipe using Garbanzo Beans and the source of inspiration was from the book Vegetarian Book.
The nutty flavored beans garbanzo beans are a good source of protein without the high calories or saturated fat found in other foods. Along with protein these beans, have the blood sugar stabilizing effect and heart health benefits of the soluble fiber. (Source)
After I made this I felt that the taste of this was similar to the Potato Tikkis. I had to add the bread as I felt the dough was not holding up well while making the Pattis. Addition of Aamchur really made a world of difference to the taste. This is my contribution to Sangeeth’s Eat Healthy-Protein Rich event at Art of Cooking Indian Food.
- 1 cup garbanzo beans/ canned is also fine
- ½ cup chopped onion
- 2 green chillies finely chopped
- 1 Tbsp grated ginger
- 1 Tbsp grated garlic
- 2 tsp Aamchur powder
- 1 slice bread (edges cut)
- 1 tsp jeera coriander powder(optional)
- ½ cup chopped coriander leaves
- White sesame seeds for coating
- (If using the canned beans then ignore this step) Soak the garbanzo beans in enough water overnight. Pressure cook the beans until it is soft (not mushy).
- Dip the bread in water and squeeze out the water completely.
- Mix all the ingredients (except oil and sesame seeds) well making sure there are no lumps. Taste for seasonings and adjust taste.
- Heat a flat bottom pan and spread around 1 tsp of oil.
- Divide this mixture into big lemon sized ball and using the tip of your hands flatten it.
- Coat this thoroughly in the sesame seeds and place them on the pan. Continue the same process for the remaining balls.
Put little oil around each patty and cook until it is done.
After one side is cooked, (turned light brown) gently turn it on the other side and allow it to cook.
One of our favorite family pastimes most Friday evenings is to hang out at Barnes and Noble. We finish our dinner early and head out to B&N which is about a mile or so from our house. Our little one Sidarth usually plays with the toy trains in the kids section and we browse through the books of our interest.
No surprises here when I say that my favorite section is the cookbook section. It is easy to get lost in the wide array of books what with beautiful pictures, great cooking ideas, tips and knowledge of cuisines from all over the world. On one such occasion I saw this Vegetarian book and loved the recipes, pictures and the ideas.
This recipe is from that cookbook with the modification of adding nutmeg to enhance the flavor of this shortcake. The original recipe called to roll out the dough into a big circle and then cut out discs using circular cutter from that. But I had trouble doing that and I patted the dough into circles.
- 2/3 cup whole wheat flour
- 2/3 cup all purpose flour
- ¼ cup oatmeal
- ¼ cup sugar
- 8 Tbsp (1 stick) unsalted butter
- 1 Tbsp milk
- ½ tsp nutmeg
- 1 tsp baking powder
- ¼ cup shelled walnuts, finely chopped
- 1 tsp baking powder
- Light brown sugar for sprinkling
- Preheat the oven to 350 F and grease one or two baking sheets.
- Sift the 2 flours together and add the dry ingredients salt, sugar, oatmeal and mix well.
- Slightly warm the butter and add to this mixture. Add the walnut and nutmeg, little milk and make thick dough. (This is almost as thick as chapathi dough)
- Take small balls from the dough, pat it with your hands and make rounds. (Use a round cutter if required and make the round even).
- Continue doing the same with remaining dough. Finally brush the top with milk and sprinkle them with sugar.
- Bake for 12-15 minutes until golden.
This is my contribution to Sunita’s Think Spice Event hosted by Aparna of My Diverse Kitchen.