Juice of Onions and Garlic
A traditional method for extracting concentrated juice from onions and garlic by pounding with water and straining. This aromatic liquid can be used as a flavoring base in curries, marinades, and sauces.
Ingredients
- 2 medium Onions, peeled and roughly chopped (For onion juice)
- 6 cloves Garlic cloves, peeled (For garlic juice)
- 0.25 cup Water (To aid extraction)
More recipes using Onions
Indian - South Indian
Onion Rice
Simple, quick and easy recipe to make when there are less ingredients.
British
Brown Onion Sauce for Gravy
A rich brown onion gravy sauce enhanced with port wine and mushroom ketchup, perfect for roasted meats and savory dishes. The onions are fried until golden, then thickened with a roux and enriched with stock and wine.
Indian - Maharashtra
Onion Bhaji
A popular Indian snack made with onions and chana dal powder, deep-fried to crispy perfection.
Indian
Onion Pakoda
Crispy and flavorful onion pakodas, a popular Indian snack, made with sliced onions, gram flour, and a blend of spices, deep-fried to golden perfection.
Instructions
- 1Peel and roughly chop the onions. Peel the garlic cloves. Have water and muslin cloth ready.
- 2Place the chopped onions and garlic cloves in a mortar. Add a little water (about 1/4 cup). Pound vigorously with the pestle until the mixture becomes a pulpy, liquid consistency.
- 3Place a piece of muslin cloth over a bowl. Pour the pounded mixture onto the muslin. Gather the edges of the cloth and squeeze firmly to extract all the juice, leaving the pulp behind in the cloth.
- 4Use the extracted juice immediately in your recipe, or store in a sealed container in the refrigerator for up to 2 days.
Nutrition Facts
Calories: {'calories_from_fat': 1, 'calories_per_serving': 22}
