Friday, November 10, 2017

Toum - Garlic Sauce

Its the 10th of the month and time for our MFB Challenge.The best part of today's challenge is Ma Sha Allah we have completed a wonderful one year.
To keep a challenge going on is not something easy if there is no healthy participation and someone to manage it well.The whole credit goes to Rafeeda (who being very busy manages such things very well ) and also to all those lovely participating ladies.


This time the challenge was to prepare anything from the missed previous challenges.I had missed out a few for some reasons two  among them being on vacation.Today I have taken up the very first Challenge: to prepare any dish from the blog"Chef in disguise",a wonderful blog with so many varieties of Middle Eastern recipes which is run by Sawsan :) who is an orthodontist,by profession and a passionate food blogger.
You will fall in love with all her awesome dishes along with  her presentation and photography.Do check her blog.
It was not easy choosing just one recipe from her blog.After much browsing and  bookmarking some, this recipe struck my eyes .Garlic sauce which one is a favorite of my hubby and kids.The garlic sauce which I have come across was either using raw eggs  which I have a slight dislike and the others using Potatoes.Our Thursdays or Friday nights are food from out or something put in together easily.That is Hummus,grilled Chicken and Kuboos or things of that sort.So for me boiling potatoes and making a garlic sauce I think I might do it once or twice only hehe and as Sawsan has mentioned in her post there is not much use of oil in this recipe which is another plus point and its something we can prepare very easily.

So now on the recipe....
Ingredients 
Corn starch   2 tbsp
Water   3/4 cup
Garlic cloves  3-4
Lemon juice/Vinegar 1-2 tsp(more if you want a stronger Lemon taste)
Oil   3-5 tbsp(any Veg oil or Olive oil)
Salt  a pinch
Method
-Dissolve the corn flour in water and place it in a pan over medium low heat.
-Whisk continuously until the mix thickens and starts to bubble.Whisk for 2 more minutes.
-Take the mixture off the heat and let it cool completely.
-Mince the garlic finely with salt.
-Add the garlic to the starch mix and add the lemon or vinegar.
-Now place the mixture in the blender and blend well , keep adding oil (one tsp at a time) in between till you get  it smooth ,creamy and white in color (similar to the consistency of Mayonnaise).
- Serve immediately or store in the fridge in an air tight container.

*I have used Canola oil here ,Olive oil might turn a little bitter on storing long.So try with both and use which one suits you best.Do not use Coconut oil.
*You can store  this for ten days up to 2 weeks in the refrigerator and if thickens during storage add a tbsp of oil and pulse it in your blender.
  





6 comments:

  1. Oh woow this recioe doesn't need egg!It looks perfectšŸ‘Œ

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  2. Looks so perfect! I never tried Toum just because of the raw egg, but I love this corn flour version... must try it to go with hummus and chicken one day...

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  3. A new discovery for me, I am loving it because I am a garlic lover.

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  4. it was good to know about it.. its totally new to me.. Bookmarking to try it soon... looks superb

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  5. AWW I missed this month's challenge. This looks delicious . Love her blog , so many middle eastern recipes to try with such lovely photography right.

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  6. I too had tried her this recipe! I never thought it could be made with cornflour and the way the color changes to white is a magic right? I was so elated when I got to recreate this...

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