Homemade Garlic Powder

I tried to utilize the scorching heat of this summer to the maximum possible by making vadagams/crispies/kondattams/vadiyaalu, black raisins (yes, and I call them as black gold), drying out my pulses, jackfruit seed powder, and so many more.  It is unbearably hot in this part of the earth, but it is the ideal heat for drying up spices, powders, pulses and more.  So, just trying to utilize the energy from the natural resources easily available.

Garlic Powder is normally made by drying it up in a convection oven at 150 degrees or a dehydrator for about an hour or more until it is dry.  Saving on the electricity bills, I have tried using the abundant sun's heat energy available in plenty and at free cost.

Garlic Powder is used as a seasoning or a condiment.  As a condiment, it is used for flavoring mayonnaise, ketchups, salad dressings, gravies, chutneys etc.  As a seasoning, along with other spice powders, it peps up the flavor of potato chips/wafers, crunchies, vegetable stir fries, pasta, etc.  It can also be added to bread to make the classic garlic bread, garlic toast and more.

It surely is not a great substitute for fresh garlic as it has a different taste than fresh garlic.  However, it comes handy as a substitute for fresh garlic @ 1/4 tsp garlic powder equals 1 clove of fresh garlic.


Ingredients:

Garlic cloves


Method:

Peel skin of the garlic cloves.  Cut them into thin slices.

Spread the sliced garlic cloves on a tray and sun dry them for about 5 to 6 days until they are crisp and break with a snap.  If not, keep under the sun's heat for 1 or 2 more days.

Grind the dried garlic slices in a mixer jar to a fine powder.

Store in an airtight container in a cool, dry place.  If storing for a longer time, store it in the refrigerator.

I dried around 250-300 gm of garlic cloves which yielded about 50 gm of the garlic powder.

Just waiting to spice up my crunchies (chips, popcorn, fries, etc. etc.) and snacks with this homemade sun-dried garlic powder.

If making in an conventional oven, place the garlic slices in a 100 degree oven and heat until they are dry and crumble when crushed.

Do give a try of this easy peasy recipe and do utilize the nature's heat energy to the fullest.

Whenever you fall short of fresh garlic cloves, the powdered form can be a good substitute though the taste may be slightly different. Use 1/8 teaspoon of powdered garlic as a substitute for 3 to 4 fresh garlic cloves.

Garlic powder aids in lowering cholesterol levels, boosts immune system, keeps blood pressure under control, contains antioxidants.

Peanut Butter Energy Bars

Inspired By

Sharmis Passions


Ingredients:

Oats - 1/2 cup

Cornflakes - 1/4 cup

Honey - 3 tbsp

Peanut Butter - 2 tbsp (Click for recipe of Homemade Peanut Butter)

Unsalted Butter - 2 tsp

Brown Sugar - 2 tsp

Water - 2 tsp

Dry Fruits and Nuts (chopped) - 1/3 cup (I used cashews, almonds, peanuts, figs, candied ginger, dried grapes)


Procedure:

1. Dry roast oats, cornflakes, dry fruits and nuts in a deep pan until the oats turns light brown and nice aroma of it comes.  Keep aside.

2.  In the same pan, melt butter.  Add honey, peanut butter, sugar, and water.  Bring to a boil.

3.  Add the roasted oats mixture to this and mix well until combined together.  Check if the honey-peanut butter mixture is coated on all of the oats mixture.

4.  Line a tray with butter paper.  Transfer and spread the mixture immediately on the butter paper to 1/4 inch thickness with a wooden ladle.  Straighten the edges with the ladle and make it into a square or a rectangle.  Gently press all over with the ladle to make it intact.  Allow to cool for 5 minutes. Cut into rectangular bars.

5.  Bake in a preheated oven at 180 degrees C for 5 to 7 minutes.  This step is purely optional.  When baked, it gives crispiness and crunchiness to the bars.  You can leave this step, yet the energy bars taste good.

5.  Cool and store in airtight containers.

These are crunchy, chewy energy bars loaded with all the healthy ingredients and give instant energy.  A good alternative to other sweet treats that are not so good for your health.

Usually, I pack and carry these bars when I travel.  A great snack to munch on-the-go that would not affect your tummy.  No hazards of the white sugar too.  A real energy booster to have it handy.

Organic Wheat Pumpkin Muffins

Ingredients:

Organic Whole Wheat Flour - 1 cup

Organic Brown Sugar - 3/4 cup

Red Pumpkin (grated) - 1 cup

Melted Butter - 1/2 cup

Eggs - 2

Baking Powder - 1/2 tsp

Baking Soda - 1/4 tsp

Salt - A pinch

Cinnamon Powder - 1/2 tsp

Chopped Nuts (Cashew and Almonds) - 1 tbsp

Vanilla Extract - 1 tsp


Method:

1.  Preheat oven at 180 degrees for 10 minutes.

2.  Mix together organic whole wheat flour, baking powder, baking soda, salt, and cinnamon powder.  Keep aside.

3.  Line muffin molds with liners.  I used aluminium foil ready-to-bake molds, so did not use liners.

4.  In a mixing bowl, beat eggs until fluffy at high speed for 1 to 2 minutes.

5.  Add organic brown sugar and beat well until frothy at high speed for about 2 minutes.

6.  Pour melted butter into this mixture as a thin stream while continuing to beat with the handheld beater.

7.  Add vanilla extract and beat for a minute.

8.  Add the flour mixture little by little and beat on slow speed until combined together well.

9.  Mix in the grated pumpkin with a spatula into the batter and also add in the chopped nuts saving some for garnishing.  Mix well with the spatula.

10.  Scoop out the batter into the muffin molds.  I got 8 muffins of approximately 60 gm each.

11.  Bake in the preheated oven for about 15 to 18 minutes at 180 degrees or until the skewer inserted in the middle comes out clean.

12.  Remove from oven, allow to cool on wire rack, and use or store.

Yummy, healthy, organic, homemade whole wheat pumpkin muffins are ready.  These muffins stay good for 2 days and for a longer shelf life store in refrigerator.

Homemade Cream Cheese

Source:

Adapted from Sharmis Passions

Ingredients:

Milk - 1 litre

Thick Curd/Unflavored Yogurt - 1 tbsp

Lemon Juice - 1½ tbsp or Vinegar - 2 tbsp

Method:

1.  In a deep pan, boil milk.  When it starts to boil, add the lemon juice or vinegar and keep stirring continuously until the milk curdles and separates into cheese and whey water.  Switch off the flame.

2.  Take a clean muslin cloth or cheese cloth and pour this mixture into it and drain off the whey water separately.  You can save the whey water to be used in your recipes since it is very rich in protein.  Do not discard it.

3.  Wash the cheese in the muslin cloth at least 2 times by pouring cold water to get rid of the lemon or vinegar flavor.  Leave it aside for 10 to 15 minutes with a container under it for the whey water to drain completely.  Do not squeeze.

4.  Transfer the strained cheese to a bowl.  Add curd and mix well.

5.  Grind this in a mixer to make a smooth, creamy paste.

6.  Transfer this again to the muslin cloth and tie the ends with a knot and hang it on a cupboard handle with a container underneath to collect the dripping whey water.  Leave it aside for 5 to 6 hours for the liquid to drain completely.  Open the pouch and collect the cream cheese in a bowl.  Refrigerate it for 8 hours or overnight.  Your cream cheese is ready to be used.

Store in refrigerator until use.  It stays good in an airtight container in the refrigerator for at least 2 weeks.  When using it, bring it to room temperature and use for your cheese cakes or crackers or for frosting your cupcakes.

This recipe makes about 250 to 300 gm of cream cheese.

The picture shows only the left over cream cheese after I had used some for my cream cheese frosting for red velvet cake.

Notes:

To get extra creaminess, use full cream milk if available.

Also, fresh cream 100 mL can be used to for the extra richness and creaminess.  If using fresh cream, add it to the boiling milk and continue the process.

Homemade Green Chilly Sauce

Ingredients:

Green Chillies - 200 gm

Garlic - 20 gm

Onions (Finely chopped) - 150 gm

Vinegar - Enough to soak

Salt - 1 tsp

Sugar - 1 tsp

Sodium Benzoate - 1 tsp (optional)


Method:

1.  Soak green chillies, garlic, and finely chopped onions in vinegar and leave it overnight.

2.  Next day, grind the soaked green chillies, garlic, and finely chopped onions to a smooth paste adding vinegar if necessary.  Do not use water at all.

3.  Strain well to remove the seeds and any lumps.  The remnants of the paste after straining can be used in cooking as it has some spiciness left in it.

4.  Heat the extract (the strained portion) for a few minutes until it is just about to boil i.e. it starts bubbling on the sides.  Add salt and sugar and bring to boil.

5.  Remove from fire and fill in a sterilized container/bottle.  Refrigerate and use when needed.

6.  Use sodium benzoate only if you prefer to store the green chilly sauce for a longer time, viz., 3 to 4 months or more.  Otherwise, this step can be omitted.  Take 2 tbsp of the sauce separately and mix sodium benzoate to this portion.  Add this mixture to the rest of the sauce and mix well.  Store in a clean, dry container and refrigerate to use when needed.