Good morning everyone! New week and lots of exciting things are happening. Yesterday we had a meeting with team Masalamagic who are ready to make a huge effort in the new year. I would like to thank everyone who has contributed in the past year, so that we can grow and reach even more goals. Both friends, family, employees and not least our fantastic board. If you don't follow me on instagram yet, I go by the name " masalamagic " (of course) :)
Many people ask me what makes food tasty. In my opinion, it is of course a combination of several ingredients. Such as how you cut the ingredients, how long it cooks/fries, the color of the food, love and a lot more. The use of garlic and onion is very common in Indian food, so it is not wrong to say that the use of these ingredients enhances the taste in Indian cuisine. BUT the key here is to use them correctly, as well as pick them out correctly.
Garlic is one of the oldest and best natural antioxidants found worldwide. It has a pure antiseptic and antibacterial effect, is said to be good for blood circulation and counteracts high blood pressure, prevents atherosclerosis and lowers blood sugar levels. Garlic relieves coughs and whooping cough, bronchitis and sore throats. It is also rich in vitamins A, B1, B2, C and E as well as selenium and other trace elements.
When you crush/chop garlic, the substance allicin is released, which counteracts diseases etc. as mentioned above. Effective home remedy for colds, bacterial infections, viral infections such as colds and flu - crush garlic and cover it with 2-3 tablespoons of honey. Let it stand and infuse for 2-3 hours. Eat 1 teaspoon of the mixture several times a day.
Cooked garlic has lost its antibacterial effect and should therefore be added just before the dish is finished and not allowed to boil again! If you are going to heat-treat garlic in sauces etc., it should "rest" for 10-15 minutes before using it.
Onions on the other hand also have several healthy sides, it has an impressive health list:
- Prevents cardiovascular diseases
- Reduces cholesterol levels in the blood
- Prevents blood clotting and reduces blood pressure
- Protects against many forms of cancer and the formation of fungi
- Is bactericidal, a natural antibiotic and prevents osteoporosis
- Good for asthmatics and allergy sufferers
- Has antidiabetic effect
The ancient sages ( rishis) probably figured this out thousands of years ago, which is why a lot of onions and garlic are used in Indian cooking. You can get more onion by crushing it and frying it in healthy oil, which is precisely the base of Indian sauces.
Raw onions as a salad are the best. To get them in, you can add a couple of tablespoons of freshly squeezed lemon or lime juice, a little salt and pepper if desired. Red onions are even better and full of antioxidants. In hot climates, they help sweat out and remove waste products from the body. That's why more onions are eaten in hot climates.
I learned early on from my dad how to pick the best quality fruit and vegetables. You should simply smell what you are going to buy. The stronger the smell/aroma in fruit and chili, the more flavor and strength. Likewise, the stronger the color of fruit and vegetables, the more antioxidants. There is therefore every reason to eat more of these, both raw as a salad or in sauces and stews. Get started!