CELERY SEEDS: HOW TO MAKE CELERY SALT: CELERY SOUP: SOURED CREAM

CELERY SEEDS
Celery seeds are not too well known in Europe, although celery is widely used as a salad vegetable and in cooking. Beef and Celery go really well together on cold winter days when you want a really comforting stew. Celery seeds and celery salt (which is a mixture of ground celery seeds and fine grain salt) should always be added to a Bloody Mary to give it an extra bite.
Celery comes in many varieties, but the one found in supermarkets is Paschal. In Greece, the stalks are thinner and the leaves are used not in salads, but the whole thing is either cooked as a vegetable or just the leaves are used, not the thin, usually limp, stalks. This type of celery is more like the original celery which is believed to have come from the Middle East. However wild celery could also be found in many other parts of the world, including Europe, Scandinavia, and the Indian subcontinent, where the seeds, whole or ground are added to pickles, chutneys and curry sauces.
The Romans believed celery and its seeds were an aphrodisiac, and the Greeks used it in love potions. Modern medical research has shown that celery contains androsterone, a pheromone released by men to attract women, so maybe the ancients knew a thing or two. The Romans used the seeds as a condiment, but it seems that the Greeks didn’t see it as a food, only as a medicine and as a symbol of victory as athletes were crowned with celery leaf and bay crowns at the Corinthian Games.
In the Indian subcontinent it has been used for centuries to treat arthritis, some diseases of the liver and spleen, colds, flu, water retention and to aid digestion. The ancient Egyptians gathered it from salt marshes and used it as a vegetable.
Modern studies have shown that it is a good mosquito repellant, and celery seeds make a good diuretic. To make a tisane, crush 1 tsp celery seeds, and pour a cup of boiling water over them. Leave them to steep for 20 mins, strain and reheat, or drink cold. Do this 3 times a day for water retention problems.
Medical studies have also shown that celery seeds may help prevent growth of some cancerous tissues, and it probably lowers blood pressure and cholesterol levels, but more tests are needed before there is real proof.
Celery has been cultivated for medicinal purposes since at least 850 BC, and the celery we eat today has been developed by human selection. It wasn’t cultivated in Europe until the 17th century, probably because it was gathered from the wild and cultivation wasn’t necessary.
Please don’t use seeds of celery which are meant to be planted in your cooking, as they will have been treated with chemicals that will be harmful. Only use culinary celery seeds.
The recipe below can be blended so that the soup is smooth or chunky. I prefer the smooth version, so that I can put it in a mug and drink it for a quick lunch, but that’s just a personal preference.


CELERY SOUP
Ingredients
1 head celery, washed, fibres removed and cut into chunks
2 apples, cored and cubed (not necessary to peel them unless you want to)
2 onions, sliced
4 cloves garlic, finely chopped
1 tsp celery seeds, crushed
a few sprigs fresh curly parsley, or a handful of flat parsley leaves
3 cups chicken stock (or vegetable)
olive oil

Garnish
soured cream or natural yoghurt
few sprigs of parsley


Method
Lightly fry the celery, onion, garlic, until onion is translucent and celery is well coated with oil. Add the crushed seeds and fry for a minute.
Transfer all ingredients to a large pan and cover with the chicken stock.
Bring to the boil, cover and simmer for 20 mins.
Put in a blender and blend until it is the required consistency.
Reheat and then remove from the heat, pour into individual bowls and garnish with a swirl of natural yoghurt or soured cream, and a sprig of parsley.
Keep in the fridge to use later without the yoghurt or soured cream.
This has Taste and is a Treat.

SOURED CREAM
To make soured cream, buy a pot of single cream and add a few drops of lemon juice to it. Stir well to mix.
Soured cream is not cream that has past its sell-by date!!

LAVENDER HISTORY and USES: BEEF ITALIAN STYLE WITH LAVENDER

LAVENDER
Lavender is often thought of as a traditional English plant, but lavender is not a native species. The first recorded mention of lavender in Britain dates back to 1598. However it soon became popular and Queen Elizabeth I apparently insisted on having lavender conserve served at every meal, as did the herbalist John Gerard, who may, of course, just have been following Queen Elizabeth’s example. The Queen drank lavender tisane to relieve her migraine, and used it as a perfume too. If she had taken baths more frequently she may have used it to perfume her bath water, as did the Egyptians and Turks.

Lavender originated in the mountainous regions of Europe where you can sometimes still find white lavender, although the usual colour is blue-lilac, or lavender colour. The transliteration of lavender’s Urdu name is Halka Arghwani Rung. The Romans were a little wary of collecting lavender, as they believed that asps nested in its foliage. They didn’t use it in their garlands, but it was still expensive. It is mentioned in St Mark’s gospel in the Bible but called Spikenard. The Latin name for it was ‘nard’ at that time. The ‘spike’ was named after the shape of the leaves of the Mediterranean plant.

The lavender fields in Provence, France are famous, and sometimes dried lavender flowers are mixed into herbes de Provence, although they were not an original ingredient of this herb mixture. It’s believed that they were added to sell the herb mixture to tourists who were delighted at the sight of the lavender fields.
Lavender leaves and flowers can both be used in cooking, and the leaves can be used in beef dishes instead of rosemary. You can make lavender ice cream, or use fresh flowers to garnish salads or desserts. If you like floral tastes, you can use lavender in virtually anything, including bread, cakes and biscuits. French farmers graze their sheep in lavender fields so that the meat will have a delicate floral flavour.
Lavender is cultivated primarily for its essential oil, which is used in medicine as well as in herbal remedies and aromatherapy treatments. Aromatherapists use it to treat headaches, nervous disorders and exhaustion. It has long been used to treat nervous disorders including hysteria, and medical research has shown that the scent of lavender has a slightly calming, soothing and sedative effect when inhaled. It has traditionally been dried and used in ‘sleep’ pillows as a cure for insomnia. Lavender tisane has been approved in Germany as a remedy for insomnia and restlessness. To make a tisane, you need 1-2 tsps of the flower stems per cup of boiling water. Let this stand for 15 mins, strain and drink one cup three times a day for the best results.
Gerard recommended it ‘to comfort the stomach’ and herbalists thought that 1-4 drops of the oil on sugar or in a spoonful of milk could cure nervous spasms, giddiness, faintness and palpitations caused by nervousness. Culpeper mixed lavender flowers with Horehound, Fennel and Asparagus root with a little cinnamon to cure giddiness and the ‘falling sickness’ as epilepsy was known as.
The smell of lavender reminds me of my childhood, and the lavender we had growing in the garden, which was always swarming with bees. I used to ‘help’ my mother cut the lavender, then we’d dry it and my favourite part of the process was making sachets of lavender to go in our wardrobes and drawers to keep clothes and linen smelling fresh. I still like to have dried lavender mixed into pot pourris, as the smell permeates the whole house, if strategically placed. Lavender is a natural insect repellent too and keeps mosquitoes at bay.
To cook with it, try the recipe below and add some lavender flowers to your rice next time you make some. You can add them to jasmine rice too.



BEEF ITALIAN STYLE WITH LAVENDER
Ingredients
1½ - 2 kg sirloin of beef (boneless)
1-2 tbsps olive oil
2 tsps each of lavender flowers, rosemary, thyme and fennel leaves
freshly ground black pepper and salt to taste


Method
Brush beef with oil and rub the herbs and seasonings into it.
Cover with foil and cook in a medium oven for 1½ - 2 hours. Remove the foil for the last half an hour of cooking time and baste with the juices from the meat.
Remove form the oven and allow to stand for 15 mins before attempting to carve the meat.
This has Taste and is a Treat.

MANGO, AAM: AMCHUR: HOW TO MAKE AAM KA ACHAR / MANGO PICKLE

MANGOES (MANGIFERA INDICA)

A mango is a mango is a mango you might think, but this is not so. There are more than 500 types of mango and there may even be more than a thousand. Living in Pakistan I realize the truth in this. If you’ve never walked in a busy street, sucking the juice out of a small ripe mango, believe me, it’s quite a refreshing experience. You roll the small fruit between your hands to make the pulp soft, make a little hole in the top of the mango and suck out the juice. The alternative is to buy freshly squeezed mango juice from one of the many juice kiosks that line shopping streets. Then you may get a plastic cup or be given the juice in a plastic bag, with a straw. But it’s satisfying to suck the juice out of the fruit and then eat the pulp left on the stone.

Mangoes are native to India, Bangladesh and Myanmar, although there are mango groves all over south Asia now. Cultivation of the mango tree began amore than 4000 years ago, and as you can imagine with such a history, they are very much part of the culture. It’s monsoon time now and the mango has come into its own. In India it’s known as the King of Fruits, and is the national fruit of that country.

Buddhist monks took plants to Malaya and East Asia in the 5th and 4th centuries BC, and Persian traders took it to the Middle East and East Africa sometime before the first millennia (AD). When the Portuguese explorers reached the subcontinent in the 15th century, they introduced it into South America, the Philippines and West Africa.

The mango is associated with Hinduism and Buddhism. It is said that Buddha converted many people miraculously when he metamorphosed into various forms in front of a mango tree. This tale is told in the Jataka Tales, and Buddha is often portrayed with a mango tree in works of art. It is said that he liked to meditate in mango groves. He is also said to have caused a mango tree to sprout from a seed instantaneously to convince unbelievers that he was the Buddha.

In Hinduism, Shiva is said to have appeared in his Lingua (phallic) form under a mango tree, and where the manifestations occurred Hindu temples were built. Now many Hindus hang the leaves from the mango tree in their homes for good fortune to smile on them. In Hindu rituals of divine blessing, a clay pot is filled with water, with the pot symbolizing Mother Earth and water the life-giving force. The top is decorated with fresh mango leaves, representing vibrant life and a coconut, symbolizing divine consciousness. The whole entity is a symbol of Lakshmi, the goddess of fortune.

In art on the whole subcontinent, pictures of paradise almost always contain the mango tree because it provides both shade and the wonderful fruit. The mango represents love and fertility.

In the 18th and 19th century cows were fed solely on mango leaves so that their excretions could provide a yellow dye called “Indian yellow”, but this practice was banned in the 1920s as it was deemed cruel to feed cows solely on mango leaves. However the tree bark is still used as a dye, which is light yellow. The stems of the trees are beaten and the juice is collected from them is mixed with turmeric and lime to make a rose-pink dye for cotton. The wood from the tree is treated with preservatives (salt water in some cases) and used to build boats and for furniture. The flowers are very fragrant and their oil is used in perfumes. Gum from the trees is tapped and used instead of gum Arabic, so it has many uses apart from its medicinal and culinary ones.

Of course mango trees and the fruit have their role to play in traditional remedies. In Ayurvedic medicine the flowers are dried and used to cure dysentery, diarrheoa and inflammation of the urinary tract. It is believed that mangoes can strengthen the nervous system and the blood system, so can treat anaemia effectively. They also help to rid the body of toxins. In folk medicine they are used in the treatment of rheumatism and diphtheria. The bark is known to have astringent qualities. The gum from the tree trunk is put on cracked soles of the feet and is also used to treat scabies. Powdered seeds help stop bleeding, and it is believed that mangoes cure headaches an dare good for the kidneys. Western medical research tends to bear out all these properties, and it is said that eating mangoes can prevent colon cancer. The fruits contain a compound called mangiferin, which promotes heart action and production of urine. They also contain gallic acid and quercetene which protect against viruses. The powdered seeds have antimicrobial properties, and it has a whole host of other benefits.

Amchur

Peeled, sliced and dried mangoes are ground into a powder which is the spice amchur. This gives dishes an added tartness, and it can be used effectively in curry sauces lentil dishes, and anything that needs an extra tart addition.

You can eat green mangoes raw, and they are good cooked and pickled too. In fact, the mango is a miraculous fruit: no wonder it was so loved by Buddha.

MANGO PICKLE (AAM KA ACHAR)

Ingredients

1 kg green mangoes washed well, dried well then cut into quarters, stones discarded
150 gr salt
3 tsps fenugreek seeds

6 tsp anise
15 gr black seeds (Kalvanji, Kalonji, Nigella sativa)
7 gr turmeric
2½ cups mustard oil



Method
Rub all the ground spices, salt and turmeric onto the cut mango pieces, with about 12 tsps of the oil.

Put these in a jar in the sun and leave for 2 days, making sure to shake the jar every day.

Pour in the remaining oil and leave for two weeks in the house, not in the sun.

Remember to shake the jar on alternate days.

You can eat it after 20 days but it can be kept for about 2 years - if it isn’t eaten by then.

Keep the pieces of mango covered with oil.

Don’t throw the oil away when the pickle is finished; use it for the next batch of mango pickle.

This has Taste and is a Treat.

CHIVES: USE OF CHIVES: RECIPE CREAM CHEESE and CHIVE DIP

CHIVES

Chives are the smallest members of the onion family, and have been grown in British gardens since Elizabethan times. They were grown because they are herbs, and they have flowers, but not only are they attractive and good to eat; they also ward off unwanted insects. They are good to grow in your garden as they can be cut three or four times in a season, and can be saved for winter by chopping and freezing them.

Chives are native to the northern hemisphere and still grow wild in parts of Italy and Greece. They have been cultivated in Europe only since the 1500s. The first recorded use of chives comes from China, and where they were used 5000 years ago.

There are also ‘garlic chives’ or Chinese chives, which have star-shaped white flowers. The chive normally used in cookery has purple pom-pom flowers, something like those of a clover.

The Romans believed that they could cure sore throats and relieve sunburn. The ancient Greeks used them in baths, and in Mediaeval Europe it was thought that hanging a bunch of chives in the house would ward off evil and disease. They have been used in love potions, and in fortune telling, according to some. It is said that gypsies used them to tell fortunes but exactly how they did this has not been reported.

Their medical uses are still under investigation, but preliminary research has suggested that they might help to fight several types of cancer, and have mild antibiotic properties. They have anti-inflammatory properties, so the Romans may not have been wrong to use them as they did.

Chives are rich in vitamins A and C and contain the minerals potassium, calcium and folic acid. They are said to aid digestion and stimulate appetite. Oil from chives is rich in sulphur, as are other members of the onion family.

In cooking they can be used in soups, stews and sauces; as a garnish and in salad dressings. They are one of the ‘fines herbes’of French cuisine, along with tarragon, parsley and chervil. Chives can be added to scrambled eggs to give them a more interesting flavour and make good additions to dips. You can add them to boiled or mashed potatoes, or use them to garnish potato salads. Below is a dip using chives.

CREAM CHEESE AND CHIVE DIP
Ingredients
500 gr cream cheese
½ cup of fresh, chopped chives
1 tbsp olive oil
freshly ground black pepper

Method
Mash together the oil, cream cheese and pepper, and mix until smooth, then add the chives and mix thoroughly. Put in the fridge until required.
This has Taste and is a Treat.

SANDAL, CHANDAL, SANDAL WOOD TREE HISTORY and USES

THE SANDALWOOD TREE, SANDAL, CHANDAN OR CHANDAL

The sandalwood tree is probably native to Indonesia and/or the Indian subcontinent, although there is some evidence to suggest that it was introduced to India some 2000 years ago. It is mostly valued for its fragrance and resistance to insects although it is also used in religious ceremonies and in traditional medicine. In 1792 the Sultan of Mysore decreed that the Sandalwood tree was a royal tree, and as that decree still stands, all sandalwood trees in India and Pakistan technically belong to the government, whether they are on private property or not. Interestingly the trees are never felled but uprooted during the rainy season, so as to get the precious oil out of the roots as well as other parts of the tree.

Hindus have been using a paste made from the sandalwood tree for more than 4000 years, to make the tilak mark on the foreheads between the eyes, where the Third Eye is said to be located. It is mostly used by devotees of the gods Shiva and Vishnu and protects the spot where Hindus believe power resides, as it cools the spot and the smell when combined with that of smoked sandalwood, clears the mind so that meditation can begin. In religious ceremonies the paste from the tree and the ash, represent one of the four elements, earth.

The wood from the sandalwood tree (Santalum album) is burnt at funeral ceremonies to help the departed soul on its ascent to paradise and to give comfort to the grieving mourners.

The sandalwood tree and its spicy, pungent fragrance can ward off evil spirits, but it also attracts snakes. It is a symbol of indescribable sweetness which remains unchanged in spite of danger. In pictures in Hindu legends, it is usually depicted with its trunk completely covered by writhing serpents.

You have probably come cross joss sticks made from the sawdust of the sandalwood tree, or perfumes with a sandalwood base. People waft incense which comes from the sandalwood tree around their homes to keep evil spirits out.

It is used in traditional medicine for many purposes. Its paste, when applied to the forehead will reduce a fever, and it may be mixed with rose water to quench your thirst. An infusion of sandalwood powder mixed with rose water is said to be good for headaches, scorpion stings dry skin, dermatitis, psoriasis, prickly heat, warts and even some skin cancers. Clinical trials are currently being undertaken to see how effective it actually is.

Sandalwood powder mixed with honey, sugar and rice-water is used to aid digestion and treat some digestive disorders. The powdered wood has been used to treat snake bites, and an infusion of sandalwood is used as a mouthwash and a deodorant. Oil from the sandalwood tree can relieve itching and inflammation of the skin.

So far, medical research has shown that the sandalwood tree has antibacterial qualities. It has soothing effects on people who are distressed and /or mentally disturbed and is used to calm them in stressful situations, so if you’re feeling stressed. Or depressed, try lighting a sandalwood candle and see if you feel the benefits of its soothing qualities.

People don’t cook with sandalwood, but there is a concentrated sandal drink- much tastier than orange squash!

CHICKEN JAL FREZI RECIPE

Chicken Jal Frezi

Ingredients

½ kilo boneless chicken breasts

4 onions, sliced

4 tomatoes, peeled and diced

10 green chillies, finely chopped

1 inch ginger root finely chopped and crushed to a paste

6 cloves garlic, well chopped

1 handful of both mint and coriander leaves, fresh

2 tbsp fresh lemon juice

1 cup cooking oil

6 eggs

1 tbsp garam masala (see recipe)

1 tbsp cumin seeds

1 curry leaf

1 tbsp thyme

1 tsp turmeric

salt and pepper to taste.

Method

Put chicken breasts into a pan with 11/2 cups of water and boil them until only half a cup of water is left. Remove chicken from the water and allow to cool. Then shred the meat.

Cut the mint and coriander leaves into small pieces and mix half with the eggs and a pinch of salt. Reserve the rest until later.

Put half the sliced onions, ginger, garlic, tomatoes, spices, tomatoes and chillies along with salt and pepper into the remaining water and cook them over a medium heat, stirring until all the water has evaporated. Now add the oil to the pot and stir it into the mixture. Cook for a further2-3 minutes. Add the shredded chicken and the remaining onions and cook on a low heat for 5 mins. Now put the egg mixture into the pot with the other ingredients and cook for 5-7 mins.

Remove from the heat and mix in the mint, coriander and lemon juice, cover it and leave to stand for 5mins.

Now it’s ready to serve. Try it with pitta, chapattis, naan or other breads.

This has Taste and is a Treat.

WHAT IS CHERVIL? CHERVIL SAUCE FOR PASTA RECIPE

CHERVIL

Chervil is native to Eastern Europe, and grew in the Caucasus region. Chervil was spread by the Romans, who, according to Pliny, used it as a green vegetable, and also used the roots as a vegetable. The ancient Greeks referred to chervil as the ‘herb of joy’ and used to make wreaths to put on heads, when a cheerful event was celebrated. It was once called ‘myrrhis’ because its volatile oil smells like myrrh, one of the gifts the magi gave to the baby Jesus according to the Bible. Because of this association it is often used at Easter, and it is also in evidence then, because it symbolizes new growth after winter and the beginning of spring. The oil comes from the seeds and other parts of the plant.

Chervil is one of the ‘fines herbes’ and is also used in bouquet garni along with a bay leaf, a sprig of rosemary and a twig of thyme. It is also one of the herbs used along with lavender in herbes de Provence. When chervil is used to flavour sauces or stews it should be added about 15 minutes before the end of the cooking time, as if it is exposed to too much heat, it loses its flavour. It is known as ‘gourmet’s parsley’, but with its mild liquorice and pepper taste, it doesn’t taste like parsley. It enhances the flavours of the other herbs it is cooked with, and has been cultivated in France for centuries.

The ancient Greeks combined it with dandelion leaves and watercress as a way to combat nutrient deficiency in winter, when there were few green vegetables to be found. Culpeper believed that it was good for digestion, and in folklore it was believed to make men ‘merry’ and sharpen the wit as well as making old people feel young again. In the language of flowers, it symbolizes sincerity.

Chervil has been used in medicine to aid digestion and stimulate the appetite, as a blood purifier and eye tonic. Chervil juice has been used to treat eczema and lower blood pressure. In the Middle Ages the boiled roots were thought to ward off plague, and if you had hiccups, they would stop if you ate the whole plant. It has also been used as an ingredient in dyes and perfumes. Washing your face with chervil water is supposed to maintain the suppleness of the skin and to keep wrinkles at bay.

To make an eye tonic for tired eyes, pour a cup of boiling water over 1 tbsp of fresh chopped chervil, and keep it covered to keep in the volatile oil. Let the chervil steep for 20 minutes and then put some of the liquid on cotton wool and place it on the eyes and leave for 10 minutes. This infusion is also supposed to be good for the skin.

In cookery chervil makes a useful addition to salads, light sauces, chicken, fish and seafood dishes. In Norway and France it is used as a condiment and bowls of freshly chopped chervil are place on the table, to add to meals. It can also be used in herb butters.

CHERVIL SAUCE FOR PASTA


Ingredients

1 cup fresh chervil, chopped

¼ cup pecorino cheese

¼ cup toasted pine nuts (or ones that have been lightly fried in olive oil)

2 garlic cloves, finely chopped

3 tbsps olive oil

freshly ground black pepper

Method

Blend all the ingredients together in a blender and store in the fridge until you want to use the sauce. It will keep for up to 3 days.

This has Taste and is a Treat.

STAR ANISE: STAR ANISE STIR FRIED RICE RECIPE

star anise

STAR ANISE (ILLICIUM VERUM)


Star anise originated in China and Vietnam, and is still mainly grown there and in Japan. Japanese star anise caused a scare back in 2006 when the US Food and Drug Administration (FDA) issued a warning about drinking teas and tisanes made with Japanese star anise. This was after reports of people suffering from vomiting, jitteriness, rapid eye movement, and even seizures after drinking a tea or tisane made with it. It’s virtually impossible to tell the difference between Japanese and Chinese star anise just by looking at it, so unless you are certain the star anise you have is Chinese, don’t drink a tisane made with it; put it on your skin instead as it’s good for skin diseases.

Star anise is so called because of its stellate shape; it’s a very attractive spice with a pungent aroma so is good in pot pourris. It is actually the fruit of a tree which in Japan is an ornamental tree, and often planted on tombs and in temples. This fruit is picked before it is ripe and dried. The powdered bark of the tree is used for incense. The oil is used in the West in alcoholic drinks such as anisette. It has a strong liquorice-like taste and is stronger than anise, or aniseed.

It doesn’t grow on the Indian subcontinent, but is used there, particularly in Bengali cuisine. You have probably encountered it if you use Chinese Five Spice powder as it is one of the ingredients. Other ingredients include ground fennel seeds, cinnamon, cloves, and Szechwan peppercorns; powdered dried orange peel may also be included.

It has been used in traditional medicine for centuries to treat infant colic and rheumatism, and is also used to treat headaches, coughs, chills, bronchitis, digestive problems and flatulence. People also use it as a stimulant when they need energy. Small amounts of seeds from the dried star-shaped fruit are chewed to freshen the breath. The fatty oil can be found in some soaps.

In modern medicine, the shikimic acid contained in the fruit is extracted and used as the base of the drug Tamiflu which was made to fight avian flu (H5N1). Once again, modern medical research has found that the traditional use for a spice is effective. To make the drug the pharmaceutical giant Roche uses star anise only from four of China’s provinces.

In folklore, one star of star anise is put under a pillow to banish nightmares, and it is also said that if you do this you will dream of someone who is far away. It is carried around whole for good luck and burnt to aid clairvoyant powers and psychic awareness.

It’s also good to cook with and here’s a recipe for a quick stir fry dish using it.





STAR ANISE STIR-FRIED RICE
Ingredients
250 gr rice, cleaned, washed and soaked for 15 mins (or leftover cooked rice)
water

oil

1 onion, finely chopped

3 cloves garlic, finely chopped
½ inch piece of ginger root, finely chopped
1 head broccoli cut into florets
1 carrot cut into thin strips
1 tomato peeled and finely chopped
assorted vegetables either fresh or frozen, cooked
2 tbsps soy sauce (dark)
¼ tsp paprika pepper
½ tsp freshly ground black pepper
1 tsp Chinese chilli paste

Method
Cook the rice and drain it well, or use leftover rice.
Fry the onion, garlic, ginger for a few mins then lower the heat and add the vegetables and rice.
Stir well and add all the other ingredients.
Cook for about 5 mins, and serve.
You can eat this cold as a salad too if you keep it in the fridge overnight.
Break an egg or two into the rice mixture and stir continuously until the egg is cooked for egg fried rice.
This has Taste and is a Treat.

INDIAN ALMOND or DESI BADEM: RECIPE MACKEREL with GREEN BEANS and ALMONDS

THE INDIAN ALMOND TREE (TERMINALIA CATAPPA) OR DESI BADEM
The Indian Almond tree, or Desi Badem in Urdu, is not a relative of the almond tree you probably know, Prunus dulcis,(sweet almond tree) which is related to the peach tree, so please don’t try any of the remedies below with the almond tree in your garden. They won’t work. The Indian Almond (Terminalia catappa) is also known as the Sea Almond, because it has a high tolerance of salt, or the Tropical Almond. Actually it is related to Terminalia arjuna or arjuna and Terminalia chebula or hareer. It is believed to have originated in south western Asia, but it grows in South East Asia too, as well as in parts of South America. The nuts, which like other almonds are the seeds of the tree, are edible, and can be eaten raw, whereas the ones we know have to be treated before eating. In South America, the oil from the seeds is used in cooking, but on the subcontinent it is mainly used in medicine, and is sometimes used as hair oil.
The sap from the leaves has been used to treat skin diseases, ranging from mild itching and rashes, to leprosy. The leaves can be boiled and made into a mushy paste which is put on rheumatic joints to help ease the pain. The sap or gum from the tree is good to treat dysentery and to get rid of intestinal parasites. Because the leaves and seeds are rich in tannin, they have been used in South East Asia to produce dark dyes, for centuries.
Nigerian and Indian medical researchers have been investigating the medical properties of this plant, and have discovered that the traditional medical practitioners were right about its uses. They now believe that the seeds and leaves have properties which could help in the treatment of HIV, they have anti-clastogenic properties, which means they can prevent chromosomes breaking. They are also astringent and can help staunch the flow of blood from a wound. They also have antioxidant properties and there are hopes that they can help in the treatment of diseases associated with diabetes, as they assist the liver and pancreas to function properly and protect the liver from acute damage. Eating the kernel or ‘almond’ will, say medical practitioners, help men with sexual dysfunctional problems, such as premature ejaculation, or impotence.
Traditionally the leaves have been used to relieve headaches, and are said to be refreshing. Like the Neem tree, the Kikar tree and the banyan, this tree is important for medicine, and you can eat the ‘nuts’.
The recipe below however is for almonds (Prunus dulcis) which are readily available wherever you are.



MACKEREL WITH GREEN BEANS AND ALMONDS
Ingredients
4 mackerel, cleaned
1 glass white wine
500gr green beans, topped, tailed and sliced length ways
75 gr blanched almonds, roughly chopped
1 tbsp oil
sea salt and freshly ground black pepper to taste

Method
Preheat oven to a medium heat. Put silver foil on a baking tray and the sliced beans and almonds, in a layer, sprinkle with salt and pepper. Drizzle with oil (olive is best) and cook for 10 mins.
Now add the fish, on top of the beans and almonds and pour the white wine over them. Cover with another tight fitting piece of foil and cook for a further 45 mins.
Serve hot.
This has Taste and is a Treat.

JAGGERY OR GUR: GUR WALAY CHAWAL: JAGGERY RICE RECIPE

GUR OR JAGGERY IS MADE FROM SUGAR CANE

Gur or Jaggery is called panela in Mexico and South America. It is made from boiling sugar cane juice, although the process of obtaining gur from sugar cane juice is more complex than just boiling the juice. It contains the minerals magnesium and potassium and is also rich in iron. It has been known in India for thousands of years, and in the Sushruta Sanhita medical text from 2500 years ago, it says that it purifies the blood, prevents rheumatism and is good for the digestion. It is also good to eat if you have a cough.

Modern medical research does not yet have evidence to support these beliefs, but a study conducted in France showed that eating gur can protect the lungs from silicosis, which is caused by dust or smoke in the environment, so it’s good for traffic police to eat gur, for example.
In India, people will eat a few pieces of gur for luck when starting a new venture, as they believe that doing this will bring them luck, especially in business.
Gur can also be made from the date palm, coconut palm and sago palm, but in India and Pakistan it is made only from sugar cane. It is sold in hard, solid blocks and in lumps with the consistency of dough.
It can be used to make a good nut brittle, either with peanuts or other nuts as a praline, or with sesame seeds.



GUR WALAY CHARWAL (RICE WITH GUR)

Ingredients

225 gr basmati rice (cleaned and soaked for 30 mins)

2½ glasses water
200gr gur, broken into small pieces
¼ cup oil or ghee
1 tsp fennel seeds
8 green cardamom seeds (from 1 or 2 pods), crushed
4 cloves
100gr blanched almonds, chopped
50gr unsalted pistachios, chopped
40 gr sultanas
1 tsp fresh lemon juice


Method
Put water and gur in a pan and boil for 2 mins. Strain.
Heat oil and add cardamoms seeds, fennel seeds and cloves, stirring constantly for a few seconds. Add rice and syrup. Bring to the boil, reduce the heat and simmer.
Add nuts, sultanas and lemon juice, stir once cover with a tight-fitting lid and cook for approx. 30 mins or until the syrup has been completely absorbed.
Serve hot with natural yoghurt if you like it.
This is a traditional recipe and there are some variations. When you add the nuts, you can also add ½ cup of grated carrots, OR channa dhal which has already been boiled. However we prefer the plain one given.
This has Taste and is a Treat.