CAYENNE PEPPER: CAYENNE CHUTNEY RECIPE

CAYENNE PEPPER
Cayenne pepper is a member of the Capsicum family, as is paprika, and of course, green, red and yellow peppers used in salads and cooking. Cayenne pepper originated in South and Central America and in the West Indies. It was introduced to Europe by Christopher Columbus, who was looking for more supplies of black pepper. He was not very discriminating, as he thought cayenne might just be black pepper. It’s made by drying and then grinding the chilli pepper, and is an orange-brown colour.
It was domesticated about 5000 years ago and by the time the Spanish conquistadores arrived in South America, there were dozens of different types of the chilli pepper, which the native Indians had selected and cross bred. It arrived in Asia in the 16th century and was rapidly adopted as a spice and it took to the climate, so it grows well in Asia these days.
It was sometimes referred to as the Guinea pepper and the name cayenne comes from the town in French Guiana on the north eastern coast of South America, where the pepper is cultivated.
Writing his Herball in 1597, John Gerard mentions that the little pepper (also known as the bird pepper or bird chilli) was cultivated in Britain, and he thought it was good as a treatment for skin and throat infections. It has been used in the treatment of rheumatism, arthritis and chills. It is a natural stimulant which has no narcotic properties. It has been used in the treatments of tumours, toothache, fever and respiratory ailments in the West.
The Mexican Indians now use it to treat fevers and as an intestinal purifier. They have been eating it for breakfast and as part of their evening meal for more than 2000 years.
Cayenne contains capsaicin which has been extensively studied recently. It has pain-reducing effects, helps prevent ulcers in the digestive system, and is excellent for opening the nasal passages. So if you have a blocked nose, spice up your food with some of this spice. It also contains Vitamin A and beta-carotene, which is a powerful antioxidant, so it can help prevent complications of the cardiac system associated with diabetes, and help prevent cancer of the colon. This cayenne pepper can help boost the immune system, and reduce the risk of stomach ulcers.
It’s very good for your health and adds that je ne sais quoi to your food, so consider investing in some if it’s not already in your food store.
Below is a recipe for chutney using the dried cayenne pepper, which you can buy in Asian shops, or online.


Cayenne Chutney
Ingredients
2 cucumbers, with skin, thinly sliced
100 gr shallots,sliced
1 onion, finely sliced
2 tbsps fresh lemon juice
small bunch of chives, finely chopped (optional)
2 or 3 pods of cayenne peppers
2 tbsps Madeira or dry sherry

Method
Mix all the liquids together,as well as the juices from the salted cucumber.
Mash the cayenne pepper pods well in the liquid.
Cover the cucumber, onion slices and the sliced shallots with the liquid and add the chopped chives.
Put in a clean jar with a tight fitting lid and placein the fridge.
Leave for a day or two and eat as an accompaniment to meat or chicken dishes.
This has Taste and is a Treat.

PISTACHIO NUTS: CITRUS FRUIT SALAD RECIPE

PISTACHIO NUTS
Pistachio trees are native to Asia and Asia Minor. They are in the cashew family, Anacardiaceae, and are now found all over the Mediterranean region. The same family contains the mangoes and poison ivy. Archaeological evidence from Turkey show that our ancestors were snacking on pistachio nuts as far back as 7,000BC, so they’ve been around for a long time.
There are legends in Asia and the Middle East which say that Adam brought these trees to Earth, but whatever the case they have been royal favourites. The Queen of Sheba forbade the common people to grow the nuts for their own consumption and decreed that they were exclusively the food of royalty. King Nebuchadnezzar is said to have had them planted in the hanging Gardens of Babylon too. The Mogul Emperor Akbar the Great was not as selfish as the Queen of Sheba, as he, reportedly, had his chickens fed with pistachio nuts 6 to 9 weeks before a banquet was scheduled, so that they would taste better when cooked.
In Lebanon the leaves from the pistachio tree are believed to increase fertility, and the Arabs believe that they are an aphrodisiac. Whatever the case, medical research has shown that they contain phytosterols which combat cholesterol, so they are good for the heart. They also contain antioxidants, and unsaturated fats (the ‘good’ fats). They are also rich in minerals, including potassium, and vitamins. Each nut contains 3 to 4 calories.
In Greece, the island of Aegina is rightly famous for its pistachio nuts. The ones you can buy there are superior to others I have tasted. You can see them growing on the many trees on the island, and they look very pretty, hanging in bunches of red, orange and brown. You have to peel away the coloured skin to get at the shell, so the nut, or seed, is well protected. The ones on Aegina are superior because of the island’s soil and Aegina has its own cultivar. They now have festivals to celebrate the pistachio too, generally held in September.
A Middle Eastern legend says that if young lovers stand under a pistachio tree on nights when the moon is full, and they hear the popping of the pistachios cracking their casings, they will be blessed and will marry.


CITRUS FRUIT SALAD

Ingredients

1 pink grapefruit, peeled and sliced across the segments

1 orange sliced as above

1 tangerine or Clementine, sliced across the segments

1 lemon, freshly squeezed

30 gr sultanas

50 gr pistachio nuts, roughly chopped

250 gr thick natural yoghurt

1or 2 tbsps honey

1 tsp ground cinnamon

mint leaves to garnish

Method

Put the sliced citrus fruit on a large serving plate, (use any citrus fruit in season). Soak the sultanas in the lemon juice for 15 minutes.

Decorate the fruit with the pistachio nuts, sultanas and torn mint leaves. Sprinkle with the remaining lemon juice.

Mix the cinnamon powder and honey in the yoghurt and serve separately. You can garnish this with mint leaves too, or add the torn leaves to the yoghurt mixture.

This has Taste and is a Treat.

EASY SPICY FRIED CHICKEN DRUMSTICKS RECIPE

garam masala spices

Simple Fried Chicken
Ingredients
6 chicken drumsticks
1 cup plain flour
2 eggs
1 inch ginger root finely chopped
4 cloves garlic finely chopped
½ handful mint leaves shredded finely
½ handful coriander leaves finely shredded
1 tsp garam masala
1 tsp ground cumin
2 tsps salt
1 tsp black pepper
oil for frying




Method
Put chicken drumsticks in a pan with half a glass of water, ginger, garlic, salt and cook over a medium heat until the water has gone.
Remove the drumsticks and leave until cool. Mix the coriander and mint in the eggs and whisk until blended.
Mix garam masala, cumin, salt and black pepper together.
One by one dip the drumsticks into the egg mixture and then coat them with the spice mixture, coating them evenly. Heat the oil in the frying pan and cook until the coating is crisp. This should only take 4-5 mins over a medium heat.
Serve with salad, French fries and our mint dip.
This has Taste and is a Treat.

MY SPECIAL CHICKEN RECIPE: SPICY CHICKEN DISH

My Special Chicken
Ingredients
½ kilo chicken
2 onion, sliced
3 tomatoes, diced
4 cloves garlic finely chopped
1 inch piece ginger root finely chopped
4 green chillies, finely chopped
4 tbsps fresh lemon juice
½ handful of both mint and coriander leaves
1 tbsp garam masala
1 tsp chilli powder
1 tsp thyme
1 tsp turmeric
1 curry leaf
½ cup cooking oil
salt and pepper to taste


Method
Fry onions, garlic, ginger and the curry leaf in oil for 5 mins on a very low heat. Add chicken, tomatoes, green chillies, spices and salt and pepper. Cook for 30 mins over a low heat. Add mint, coriander and lemon juice and cook for 2 mins. Remove from the heat and leave to stand for 5 mins.
Now it’s ready to serve with boiled rice, or breads of your choice and salad.
This has Taste and is a Treat.

NEEM or INDIAN LILAC TREE with AMAZING MEDICAL PROPERTIES

THE NEEM TREE OR INDIAN LILAC, OR MARGOSA TREE
If, like me you’ve never heard of this tree before, you are forgiven. It grows in the Middle East, the Indian subcontinent, Africa and other parts of Asia. It is believed to have originated in Myanmar and Assam, in north eastern India. Its botanical name is Azadirachta indica, derived from the following sources: - azad, meaning free, dirackht meaning tree and indica, referring to India, so it’s the free tree of India. It belongs to the Meliacaea family of trees so is related to mahogany, and is easily carved into small boxes, toys and large chests for storing clothes. It is good for this purpose as it is a natural insect repellant.
In fact it is good for many things and modern medical research has agreed with Ayurvedic practitioners on the whole about its usefulness. The neem tree can live for 150 to 200 years, and every village has or had one. It was called the ‘village pharmacy’ as it cures many illnesses. Ancient Hindus believed that if they planted a neem tree it ensured them a gateway to heaven. They believed that it got its amazing properties because a few drops of heavenly nectar fell on it. It is used in around 75% of all Ayurvedic remedies, which use its leaves, bark, seeds and oil. Babies were laid on neem leaves to protect them from evil, and they were hung over cradles. They were also bathed in neem water and given small doses of neem oil on a daily basis. Brides bathe in baths of neem-infused water, and the smoke from the burning branches is wafted into rooms to purify them. The white flowers and the wood from the tree have a wonderful fragrance, apparently.
The neem tree is associated with snake cults as well as the goddess of smallpox, Sithala, who makes her home in them. The great goddess Kali is believed to dwell on the tree and stones representing her may be set in front of the tree and worshipped. The sacred neem tree is important to Hindus.
The bitter tasting leaves are eaten on New Year’s Day (Ugadhi) along with misri (rock candy) symbolizing acceptance of both the good and bad events that will occur during the coming year. It is said that Mahatma Gandhi ate a pickle made with the leaves of the neem, but no one else seems to eat them, as they are too bitter. However it is believed that in ancient times the leaves were cooked and eaten like spinach. Sap from the tree is sometimes made into an alcoholic drink. The gum from the bark is also used to make an adhesive for traditional Indian murals. This starts off a dark amber colour, but blackens with age. The bark produces a fibre which is woven into rope, and the oil is used for sweet smelling lighting fuel, while the wood is also used for fires. It also makes good charcoal. The timber is used to make boats and in other constructions, so it has many uses apart from medicinal.
It has been proven to have anti-bacterial, anti-fungal, anti-viral, antiseptic, anti-diabetic properties as well as being a blood-purifying agent and a spermicidal (natural birth control).It is good for the hair, skin, immune system, and lowers cholesterol, so preventing, or reducing, the risk of heart disease. There are high hopes that it will be effective in the treatment of HIV/AIDS and cancer treatments. It is a true cure all.
Here in Pakistan people use neem for other purposes too. If they roll up their carpets in summer, they put neem leaves and tobacco in them to stop insects nesting in them. They say the bark is good to clean the teeth, and an infusion can help gums and teeth. If you boil neem leaves you can clean wounds, and use as a skin tonic. It is indeed a versatile tree.

CHICKEN in TAMARIND (IMLI) and TOMATO SAUCE RECIPE

Chicken in Tamarind and Tomato Sauce
Ingredients
½ kg boneless chicken cut into pieces
½ kg peeled, diced tomatoes
1 onion chopped
2 tbsps fresh lemon juice
2 tbsps sugar
20 gr. tamarind (dried and stoned)
4 green chillies, finely chopped
1 handful mint leaves
½ handful coriander leaves
1 tbsp garam masala
1 curry leaf
1 tsp turmeric
salt and black pepper to taste
½ cup cooking oil


Method
Mix the garam masala with the salt and pepper and rub over the meat. Put onion, tomatoes, sugar, tamarind and chillies into a pan with three glasses of water. Boil until one glass of water is left. Add the mint and coriander and stir.
Pour the oil into a frying pan and add the chicken and curry leaf and fry for 10-20 mins, or until cooked right through. Now put all this into the pan with the sauce. Cook for 2 mins over a low heat.
Remove from the heat, stir in the lemon juice and leave to stand for 5 mins.
Serve with naan, chapattis or pitta bread.
This has Taste and is a Treat.

NUTTY CHICKEN RECIPE

Nutty Chicken
Ingredients
1 kilo boneless chicken pieces
2 onions, sliced
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, chopped
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tsp black pepper
salt to taste
20 gr. pistachio nuts,
20 gr. almonds
20 gr. walnuts
1 tbsp desiccated coconut
1 cup cooking oil
1 handful chopped coriander leaves


Method
Fry the onion until it’s brown, add ginger and garlic and cook for 2 mins. Then add chicken, tomato, spices and seasoning, and cook on a low heat for 10 mins in its own juices.
Crush the nuts together and add them to the pan with ½ cup of water and cook for a further 5-7 mins. Add fresh coriander and chillies, stir into the dish, then remove the pan from the heat and leave to stand for 5 mins.
Serve with boiled rice.
This has Taste and is a Treat.

THE KIKAR OR BABUL TREE

THE KIKAR OR BABUL TREE
The Kikar or Babul tree is a member of the acacia family of trees, and the variety here in Pakistan is the Acacia nilotica. It can grow up to 12 metres tall and spreads its branches, so is known as a parasol tree. In English it has several names, none of which I recognize; the Cape Gum, Cassie, Cockspur Thorn and Karoo Thorn among others. Its flowers don’t have nectar, but bees love the pollen from its yellow flowers, which are used as decorations .It has a rough red-brown through to almost black bark, and large fern-like leaves, which are light green. In dry periods it loses its leaves and the seed pods become prominent.

The Kikar or Babul tree is not used as food, although goats love its leaves and can be seen braving its thorns in their attempts to get at the delectable treats. The bark and seeds of the tree contain tannin, and decoctions of these are used to stop diarrhea. The leaves and bark can also staunch bleeding. It is a tree used in medicine, and is supposed to be especially good for male problems, such as premature ejaculation (the seed pods) and spermatorrhea. A decoction of the pods is used to dry up mucus in the bronchial tubes, so it’s good for colds and coughs. The gum from the kikar tree trunk and branches is used as a gargle to relieve sore throats and tonsillitis. It is also supposed to be a good aid to digestion.

The bark and twigs of the Babul tree are used in Pakistan as toothbrushes as it whitens the teeth and strengthens the gums, and teeth. In this respect it is like the Neem tree.

The Hindu god Shiva is sometimes depicted in the form of the lord of the Babul Tree, and it is associated with Krishna too. For Sikhs, this tree is a symbol of the spiritual seeker who has to deal with the barbs and arrows of unbelievers, and worldly people.

No part of this tree is eaten however, like the banyan tree, so no recipe follows. However you can try one of our recipes that stand alone, like Chicken Shahi, or Moussaka.

WHAT ARE JUNIPER BERRIES FOR ? MEDICINE;TISANE;BEEF CASSEROLE RECIPE

JUNIPER BERRIES

Juniper berries can be found throughout the northern hemisphere. They are best known because they are used to flavour gin. However, they have many other uses.

Juniper berries were known to the ancient Egyptians who used them medicinally as did the ancient Greeks. They were prized for their antiseptic qualities and are a diuretic. In northern Europe they were one of the Druid’s sacred plants, and used with thyme in sacred groves to induce visions. Some say that they were the incense used by witches in the Mediterranean region. It was believed that if a juniper shrub was planted by the door of a house, it would discourage thieves. If the berries were strung in a home they would attract love, people thought, and men took them to improve their sexual potency. The essential oil from the juniper berry is said to give protection and purification. Incense from juniper berries is supposed to provide exorcism, protection, healing and bring love.

Pliny, writing in ancient Rome says that as peppercorns were so expensive, dried juniper berries were often a substitute. Archaeologists have found that our European ancestors used juniper berries to flavour their beer.

They are regarded as helping to calm an upset stomach, to cure indigestion and flatulence, and to assist in kidney and bladder diseases because of their diuretic properties. If sheep eat them, dropsy is cured and prevented, apparently. In the Renaissance they were used to cure snake bites, and to protect against the plague. Their leaves smell rather like pine, so they were often used to clear the air, either by strewing them on floors, or by burning the berries on a fire as the Swiss used to do.

In cookery they are used with game and duck, and go well with garlic, onions, thyme, sage, oregano, bay leaves and allspice. They temper the strong flavour of game, and reduce the fatty effects of pork and duck. They are also good in stuffings

A tisane can be made from them by adding 1 cup of boiling water to 1 tbsp of berries, then allowing it to steep for 20 mins before straining and drinking. This tisane can also be put on wounds to clean them. You can safely drink 2 cups of this tisane a day, but it is quite a powerful diuretic.

Juniper berries, when mixed with chrome and alum will produce a khaki or light-brown dye, depending on the quantities used.

BEEF CASSEROLE WITH JUNIPER BERRIES
Ingredients

500 gr beef, cut into cubes

2 large onions, sliced

3 cloves garlic, finely chopped

500 gr tomatoes, peeled and chopped

2 bay leaves

1 tsp oregano

1 sprig fresh thyme

1 sprig fresh rosemary

1 tbsp juniper berries, lightly crushed to release flavour

2 glasses red wine

freshly ground black pepper and salt to taste

Method

Heat oil in a pan and seal the meat on all sides. Remove and add onions and garlic. Fry for 5 minutes, stirring occasionally.

Now put all other ingredients in the pan with ½ pint of water and bring to the boil. Simmer for 5 mins, then remove from the heat.

Put all ingredients in an oven proof dish with a tight fitting lid and put in a low oven. Cook for 2-3 hours, until the meat is very tender.

Serve with baked or mashed potatoes and broccoli or other vegetables of your choice.

This has Taste and is a Treat.

CHICKEN SHAHI RECIPE

Shahi Chicken
Ingredients
1 and a half kilos fresh chicken cut into quarters
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
6 green chillies, very finely chopped
2 tomatoes, peeled and diced
½ handful mint leaves finely chopped
½ handful coriander leaves finely chopped
1 tbsp fresh lemon juice
1 tbsp mustard
1 tbsp white wine vinegar
1 tbsp black pepper
1 tbsp ground cumin
1 tsp dried oregano
50 gr grated cheese
2 eggs
2 tbsp cooking oil
salt to taste


Method
Score the chicken. Mix all ingredients, apart from eggs and cheese together and cover the chicken with the mixture, making sure to rub it well into the cuts you have made. Cover this and put in the fridge for 2 hours.
Mix the cheese and eggs together and after 2 hours remove the chicken and sprinkle the egg and cheese mixture over the top. Cover it and put on a very low heat and cook for 1 to 1 and a half hours.
You could cook it in the oven too if you put the chicken on a baking tray and sprinkle the egg and cheese mixture over it, and you could put some slices of tomato on top, then cook in a low oven for 1 to 1 and a half hours.
Serve with salad and your choice of bread.
This has Taste and is a Treat.

CHICKEN with HONEY and LEMON RECIPE

Honey and Lemon Chicken
Ingredients
1 chicken (about1½ kilos) with skin removed
½ cup honey
½ cup fresh lemon juice
½ cup cooking oil
1 inch ginger root, pounded to a paste
1 tbsp ground cumin
1 tbsp chilli powder
1 tbsp dried fenugreek leaves (methi)
1 tsp black pepper
salt to taste

Method
Score the chicken, making fairly deep cuts, although not going down to the bones.
Mix all other ingredients together and cover the chicken with this paste.
Put in the fridge for 2 hours.
Put in the oven at a low temperature and cook for 1½ - 2 hours.
Serve with French fries and salad.
This has Taste and is a Treat.