28 fresh green garlic recipes

Green Garlic Recipes

Green garlic is what you could call garlic’s counterpart of the spring onion. In fact, in some parts of the world it is called spring garlic. That is, before the garlic matures and separates itself into the pods you normally see, it looks like a thinner version of spring onions – with a deep green stalk and pale white bulb. This is known as green garlic, and is a seasonal ingredient that can be used raw or cooked in various dishes. It has a less pungent and more verdant flavor compared to garlic.

4 Reasons why Green Garlic is good for you.

1. Green garlic Lowers Cholesterol
2. It keeps your Blood Pressure under check
3. As a result, it also improves your Heart Health
4. Green garlic is also known to prevent stomach Cancer

So, how can you get hold of this healthy and tasty ingredient? In India, it is available readily in the winter months. You can buy a batch from the market and use it in your favorite recipes. It stays good in the fridge for 3-5 days.

Much loved by garlic lovers for its smart flavor and enticing smell, green garlic can be used in most recipes that use garlic, especially if you want a slightly milder flavor. It can be incorporated into both continental and Indian dishes, and also made into pickles, chutneys, spreads and dips.

Top 10 Recipes using Green Garlic

Green garlic is an awesome ingredient that improves the flavor…
1. Coriander Garlic Chutney
2. Wagharelo Rotla
3. Oondhiya

You will also relish the pleasantly pungent, leafy flavour of green garlic in pickles, pancakes and spreads.
4. Fresh Green Garlic Pickle
5. Fresh Green Garlic Pancakes
6. Green Garlic Spread

Green garlic fits like a charm into intrinsically Indian dishes like dal, subzi, roti and rice.
7. Hare Lehsun ki Dal
8. Hare Lehsun ki Subzi
9. Garlic Rotis
10. Lilva Rice

If you love green garlic so much that just a few months of winter are not enough to enjoy it, then you can make a paste of green garlic and store it in the deep freezer to use throughout the year!

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These are yummy rice pancakes with the vibrant flavour of green garlic! Green garlic has a lovely, balanced flavour which is noticeable but not overpowering like the dried ones. This makes green garlic suitable to be used as a key ingredient in recipes like this. Together with green chillies and coriander, fresh green garlic gives these pancakes a really enjoyable and exciting taste. Make small-sized pancakes, so you can cook two or three pancakes at a time in one tava. You can serve these Fresh Green Garlic Pancakes with peppy green chutney and tomato ketchup. When green garlic is in season, you might also like to try other recipes like Fresh Green Garlic Pickle and Hare Lehsun ki Subzi .

A garlicky spread with a strong flavour, the Green Garlic Spread is a specialty in Gujarati households. Easy and quick, this spread is made frequently in the winter when green garlic is widely available. It can be used immediately or stored in the deep freezer for 15-20 days. When you feel like treating your palate to this pungent treat, just remove the required amount from the freezer and spread generously on hot bajra , jowar or Ragi Roti and enjoy! It tastes best over hot rotis right off the stove. You can also try other green garlic recipes like Fresh Green Garlic Pancakes and Green Garlic Sauce .

I totally adore this wrap because of its unmistakable thai influence! the lovely corn cakes, flavoured with lemon grass based red paste, tastes magical with fresh green garlic sauce. The magic is enhanced by lining the cakes with a blend of dill and yoghurt!

garlic roti recipe | healthy lehsun roti | lehsun roti for weight loss | garlic roti on tava | with 17 amazing images. garlic roti recipe | healthy lehsun roti | lehsun roti for weight loss | garlic roti on tava is a delicious roti of multiple flours like wheat, jowar and bajra, fortified with oats, and flavoured with fresh green garlic and spice powders. To make garlic roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Cover the dough with a wet muslin cloth and keep aside for 5 minutes. Divide the dough into 4 equal portions. Roll out each portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till brown spots appear on both the sides. Serve immediately. Most people are apprehensive to use garlic as a predominant flavour in their cooking. This aromatic herb when served in the form of healthy lehsun roti actually aids in digestion and also stimulates the production of breast milk, so turn to these rotis in the last month of pregnancy or while lactating. The green garlic gives the lehsun roti for weight loss a really tantalizing aroma and flavour, while the use of multiple flours gives you loads of iron and fibre, which help maintain your haemoglobin levels and aid in weight loss too. Further we have cooked them with minimum oil. We recommend these protein rich wholesome rotis for cancer patients and women with PCOS, who often target a multi nutrient and antioxidant rich food. The magnesium from the flours and the compound allicin in garlic helps in maintaining heart beat and thus makes garlic roti on tava a wise choice for people with heart disease. A mix of flours along with the use of oats which are high in fibre suits a diabetic menu too! Thus this healthy lehsun roti should be preferred over maida based roti to manage blood sugar levels. Tips for garlic roti. 1. Try to pick out sturdy crisp stalks of green garlic which do not appear wilted, and you should also check for mold and mildew on the garlic. 2. Unfortunately fresh green garlic is available for only a few months in the year. So if you are making these rotis in the summer, use 4 to 6 large cloves of grated garlic instead of the green garlic and add some fresh coriander leaves to add some colour to the rotis. Enjoy garlic roti recipe | healthy lehsun roti | lehsun roti for weight loss | garlic roti on tava | with step by step photos.

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I've changed this recipe and cut down on the oil along with the invisible fat which you get from coconut. The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version. A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe. To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic. A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world. A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal! Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later. Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe .

green garlic sauce for Chinese food | green garlic sauce for Indian snacks | sweet and spicy green garlic sauce | Chinese green garlic sauce | with 10 amazing images. green garlic sauce for Chinese food | green garlic sauce for Indian snacks | sweet and spicy green garlic sauce | Chinese green garlic sauce is a key accompaniment served with Chinese starters. Learn how to make sweet and spicy green garlic sauce. To make green garlic sauce for Chinese food, combine coriander, green chillies, fresh garlic, lemon juice, powdered sugar, vinegar and salt along with 2 tbsp of water in a deep bowl and mix well. Store refrigerated in an air-tight container. Use as required. Chinese green garlic sauce is very similar to the Chinese green sauce served at most Chinese restaurants in Mumbai. The sauce is used as an accompaniment to steamed wontons, chilli potatoes, veg spring rolls etc. Green garlic or young garlic has a milder, fresher and sweeter taste than mature garlic pods, and this makes it a wonderful ingredient for sauces and dips. Combining it with some green chillies for spice, coriander for a fresh flavour and lemon juice for tang results in a really tongue-tickling sweet and spicy green garlic sauce. This green garlic sauce is a delightful accompaniment for Indian snacks like tikkis. You can surprise your guests with an unusual accompaniment like this green garlic sauce with aloo methi tikki and oats moong dal tikki. Tips for green garlic sauce for Chinese food. 1. Ensure that all ingredients are finely chopped to relish its mouthfeel. 2. If you wish you can pound it slightly in a mortar-pestle (khalbhatta) to bring out its flavours and make it juicier. 3. Make sure you add a little sugar to this sauce as it is essential to balance the flavour. You can, however, adjust the sweetness according to your taste. Enjoy green garlic sauce for Chinese food | green garlic sauce for Indian snacks | sweet and spicy green garlic sauce | Chinese green garlic sauce | with step by step photos.

multigrain garlic roti recipe | multigrain hare lehsun ki roti | multigrain garlic roti for weight loss | green garlic paratha | with 18 amazing images. multigrain garlic roti recipe | multigrain hare lehsun ki roti | multigrain garlic roti for weight loss | green garlic paratha is a simple Indian fare which can be enjoyed for snack as well as for the main meal. Learn how to make multigrain hare lehsun ki roti. To make multigrain garlic roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 10 equal portions. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil till golden spots appear on both the sides. Repeat steps 3 and 4 to make 9 more rotis. Serve immediately. Most people are apprehensive to use garlic as a predominant flavour in their cooking. This aromatic herb is actually milder than garlic and aids in digestion and also stimulates the production of breast milk, so turn to this multigrain hare lehsun ki roti in the last month of pregnancy or while lactating. The use of a variety of healthy flour like jowar flour, bajra flour and wheat flour add on to the fibre content of this multigrain garlic roti for weight loss. Further they are cooked with minimum oil, thus lending only 1.7 g of fat per roti. These rotis can thus be enjoyed by weight watchers, diabetics as well as heart patients. Serve this green garlic paratha with a healthy sabzi like Baingan Methi Sabzi to end up as a nourishing fare. A glass of Pudina Chaas would be a perfect way to square up this meal. Tips for multigrain garlic roti. 1. Ensure to use warm water to knead and make a soft dough. 2. Unfortunately fresh green garlic is available for only a few months in the year. So if you are making these rotis in the summer, use 4 to 6 large cloves of grated garlic instead of the green garlic and add some fresh coriander leaves to add some colour to the rotis. Enjoy multigrain garlic roti recipe | multigrain hare lehsun ki roti | multigrain garlic roti for weight loss | green garlic paratha | with step by step photos.

Ravioli - a pillow shaped pasta, popular in several Italian regions - is usually made with a stuffing of spinach and cheese. Alfredo's was a popular restaurant in Rome, where the chef's fresh pasta was served with a cheese and cream sauce. This sauce from Alfredo's served over pasta has become known as Alfredo sauce. This recipe of ravioli uses refreshing green garlic and basil flavoured pasta dough filled with tomatoes, tossed with Alfredo sauce. You can also serve this ravioli tossed in butter and topped with parmesan cheese. To prevent ravioli from losing its shape and filling, do not overcook it. Drain the tomatoes completely before stuffing them to prevent the ravioli from getting soggy.

This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.

A classic Gujarati recipe, of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. This version is an easy and healthy way to make oondhiya.

A quick way to make oondhiyu of fresh green peas, cooked with the pods.

Usually oil-laden, this Gujarati favourite gets the healthy treatment through pressure-cooking and baking and replacing poha for high fat coconut!

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil! I've cut down on the oil as well as the invisible fat that comes from coconuts. I’ve also used vegetables like drumsticks, tendli etc instead of the usual overdose of yam, potatoes etc. The methi muthias added to this recipe are also baked instead of being fried – not only are they low-fat but their golden brown colour is also visually appealing! There is also a hearty amount of iron and calcium in this recipe. However, do remember, a rich dish is a rich dish however much it might be modified – so relish this only occasionally!
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