A guide to No-onion-no-garlic-cooking

Many people avoid eating onion and garlic in their regular meals. Including my Mom-in-law she prefers her food without garlic,its not because she doesn’t like to eat onion-garlic, it’s because the strong flavors of these ingredients hinders her medical treatment and daily yoga. In religious terms, food is categorized in three forms – Tamasic, Rajasic, Sattvic.

Tamasic foods are the one which increase inner confusion and have a sedative effect on mind and body. Examples of these foods are – fish, onions, garlic, mushrooms, alcohol, opium, meat of any animal and any food that has been kept overnight before consumption.

Rajasic foods are the ones that have a stimulating effect on mind and body. Examples of these foods are – caffeinated drinks (such as coffee, tea,cola drinks, and energy drinks), over salty foods, overly spicy food, salty food, and chocolate.

Sattvic foods are the ones that are pure, clean, organic and contains energy that is essential for physical health. Examples of these foods are – water, cereal grains, legumes, vegetables, fruits, nuts, all milk based products and raw honey.

No onion no garlic food is not to be confused with Vrat or fasting food. This is the food in which vegetables and lentils are cooked without onion and garlic and with regular salt. Some people find it difficult to cook food without onion and garlic but trust me this is the most easiest meal to cook and tastes equally good. 

During fasting periods like Navratri, Ekadashi, Mahashivratri, Pooranmashi vrat – people eat one time meals cooked without onion and garlic.Below listed are some of the ingredients that can be used as a base for preparing gravies for no onion no garlic foods.

1. TOMATO PUREE – Freshly prepared tomato puree or Fresh tomatoes are an excellent base to no onion garlic food. Tomato puree is combined with regular spices to create scrumptious meals. Recipe – Sabut Moong Dal .

2. CASHEW PASTE – If you have cashew paste in your refrigerator than it has endless possibilities in Indian cooking. Just combine it with tomato puree for a thick creamy gravy. Recipes are – Dum aloo, Baghare Baingan

3. BEATEN CURD – Homemade curd when combined with tomato paste is an excellent base for any gravy. Not only it gives that gravy a smooth texture it also adds rich flavor to a particular dish. Recipes are Dum aloo and Mutter paneer.

4. BOILED BOTTLE GOURD (LAUKI) PASTE – Surprised!! Yes boiled lauki paste is the one which I use the most along with all the ones mentioned above in my gravies. Not only it adds the nutritional content, it also neutralizes the tanginess in the gravy released by tomato puree and curd. Even the finicky eaters will eat their food without complain. Recipes are – Mutter paneer and Lobia curry .

5. COCONUT PASTE – Coconut paste is thick, dense, and loaded with protein and beneficial fats. It’s incredibly flavorful and tasty! Recipe – Baghare Baingan

6. BOILED CABBAGE PASTE – Yes, this is another green paste that can be used as a substitute for onion and garlic. Same like lauki paste, boiled cabbage paste adds nutritional value to a meal. Recipe – Malai Kofta

All my paste are ready and stored in airtight container. Good for 1 week in refrigerator and 2-3 weeks in the freezer. Use as directed in the recipe.