APRICOT: KHORMANI IN URDU: RECIPE LAMB WITH APRICOTS

APRICOTS OR KHORMANI in Urdu


The apricot is a close relative to the plum, as you can see from its Latin name (Prunus armeniaca). It is also in the rose family, and as the Romans believed it came from Armenia, it got the name armeniaca. However it is now thought that the apricot originated in the Himalayan region as well as in China and Armenia. It was taken along the Silk Road by traders in ancient times, which is how it comes to have such a long history of cultivation. The first mention of cultivating apricots was made 3000 years ago, when they were being grown in India. The ancient Greeks thought that their gods drank the juice and pulp of apricots- their nectar, they believed was the juice of this fruit. In Eastern countries, they are known as “moon of the faithful” and in ancient Persia they were called “eggs of the sun”.

Alexander the Great is said to have taken the apricot tree to Greece, and Lucullus, the Roman General is believed to have taken the trees back to Rome when he returned from Armenia, hence the name. According to Pliny, by 100 BC apricots were being cultivated by the Romans, and Apicus included them as ingredients in his recipe book written in the 2nd century AD. The Romans introduced them to the rest of Europe, but they disappeared after the fall of the Roman Empire, only to be reintroduced to Spain when the Moors carved out their empire in the 12th century. In the 16th century, Henry VIII’s gardener took a tree to Britain from Italy and an apricot tree was grown successfully in England for the first time by Lord Anson at Moor Park Hertfordshire. This was the first European variety of the apricot tree, and was called Moor Park.

The kernels of the apricot may be obtained by cracking the hard case that surrounds them; they taste like bitter almonds, but contain cyanide and shouldn’t be eaten in quantities. For example 15 will kill a child. However, if they are roasted, the cyanide is neutralized. These kernels also contain amygdalin (vit B17) which a few decades ago was believed to be an effective cancer prevention remedy. However, recent studies have proved that this is not the case; or rather there is no sound clinical data to support this idea. They are used to flavour amaretto biscuits and Amaretto di Saronno, and to give an extra bite to apricot jams and preserves. Apricots are rich in minerals, particularly potassium, are low in fat content and cholesterol free. However dried apricots act as a mild laxative and so should not be eaten in too great a quantity.

They oil from the apricot kernels is used in soaps, cosmetics, and skin products because it has a softening effect.

There are some strange stories about apricots: one is that a kernel placed in a woman’s uterus was a form of contraceptive it was believed. In the Amtrac Platoon eating apricots was considered to be bad luck. This dates back to the Vietnam War, a US soldier was shot by snipers after eating tinned apricots.(He should have stuck with peaches.) Apparently even after the troops went home from Vietnam, they still believed that apricots brought bad luck.

In Pakistan they eat the dried fruit to break the fast during Ramadan, along with the more traditional dried dates. Of course, they eat the fresh fruit too in season, and use it to make pickles and desserts. The recipe below has more of a North African flavour and is one of my favourites.

LAMB WITH APRICOTS

Ingredients

250 gr whole dried apricots or dried apricots

1 kg lean lamb cut into cubes
10 large red chillies, deseeded and soaked in hot water for 10 mins
1 inch ginger root, finely chopped
4 cloves garlic, finely chopped
1 tbsp cumin seeds
3 tbsps oil
1 onion, finely chopped
10 cloves

½ tsp black pepper, freshly ground

½ tsp ground cardamom seeds

500 gr tomatoes, peeled and chopped

salt
1 tbsp gur, (or jaggery) or muscavado sugar as a substitute
2 tbsps malt vinegar
coriander leaves for garnish

Method

Grind the chillies, ginger, garlic and cumin with a little water from the soaking of the apricots and chillies.

Pour half the mixture over the cubes of lamb, and marinate for 1 hour.

Heat the oil in a pan and fry the onion, over a low heat for about 20 mins, stirring occasionally to prevent it burning. It needs to be a translucent golden brown colour.

Add the other half of the spice mixture and all the dry spices. Stir well for a few mins. Add lamb and brown on all sides.

Now add the tomatoes, salt and whole apricots if using them.

Cover and cook on a low heat for an hour, until the meat is almost tender, add water if necessary, with the gur, vinegar and pieces of dried apricots if using these instead of whole ones. Cover again and simmer for 15 mins.

Remove from the heat and garnish with the shredded coriander leaves.

Serve with pilau rice.

This has Taste and is a Treat.

TULSI OR HOLY BASIL: RECIPE STIR FRIED CHICKEN WITH TULSI

TULSI, TULASI or HOLY BASIL (Ocimum tenuiflorum)


Tulsi or Holy Basil is closely related to the Mediterranean basil so commonly used in European cuisines, but it is not the same as you can see form the pictures on this sit of both types of basil. Tulsi or Holy basil is native to the Asian continent and is a sacred plant for Hindus so is not generally eaten on the subcontinent, as the peoples on this continent tend to respect each others’ religions.

Tulsi is a short-lived perennial with smaller flowers than the Mediterranean basil, and has four ‘nutlets’ or seeds. Unlike the sweet basil seeds (tukh malanga), the seeds of Holy Basil do not produce mucilage. It used to be grown in large pots in the courtyards of Hindu forts and temples, and is still used to purify the body. This is entirely in keeping with the findings of modern medical researchers who have found that Tulsi has antibacterial properties and kills bacteria. It is effective against fungal diseases which attack rice crops. It is still grown in pots in Hindu homes and many women offer blessed water to their Holy basil or tulasi plant and walk around it praying. Hindus believe that offerings to their god and goddesses are not complete without tulasi leaves.

Krishna enjoys offerings of tulsi leaves as it is believed that the Holy Basil plant is the earthly embodiment of the nymph Tulasi who was so beloved by Krishna. It is believed by others that it is actually the earthly embodiment of the goddess Lakshmi, the wife of Vishnu. The Brahmins believe that it is sacred to both gods, and that it guides all who grow it to heaven. In Hindi the name tulsi or tulasi means ‘incomparable’. It is used in Hindu marriage and funeral ceremonies and is used extensively in traditional medicine.

It was mentioned in the Rig Veda written around 1500 BC, and is noted in the medical treatise, Charaka Samhita which was written between the 2nd century BC and the 2dn century AD., so it has a long history of use. A mixture of its leaves, seeds and black pepper are given to pregnant women suffering from malaria, in India, while in Thailand the leaves and often the whole plants are used to stop nausea, vomiting, diarrhoea and flatulence. The fresh flowers are used to cure coughs and colds. The oil from the plant is an effective mosquito repellant.

In Ayurvedic medicine it has been used as an antidote to snake bites and as a medicine for coughs, colds, bronchitis and diabetes. It is often taken as a drink with lemon juice or cardamoms. Modern medical research has found that its oil contains eugenol which is a natural antiseptic and it can not only kill bacteria but also reduce inflammation. It also contains rosemarinic acid which has anti-inflammatory and antioxidant properties. The plant also contains an acid which gives protection to enzymes present in the liver which help break down fats; this is important for diabetes sufferers. It helps lower cholesterol levels too.

Holy basil is used in some creams and ointments to treat eczema, although people with sensitive skins should avoid applying parts of the plant directly onto their skin as it can cause adverse reactions.

The woody stems are carved into prayer beads for Hindus and it is used as a flavouring in Thai cuisines. Thais tell me that it is sometimes confused with a close relative called Thai basil, but it is not the same and shouldn’t be used as a substitute for it as the two plants do not produce the same flavours.


STIR-FRIED CHICKEN WITH HOLY BASIL
Ingredients
1 tbsp oil for cooking
1 tsp sesame oil
4 green chillies, finely chopped
3 cloves garlic, finely chopped
100 gr minced chicken (or beef or pork)
1 tbsp nam pla (fish sauce)
1 tbsp dark soy sauce
pinch sugar
½ cup Holy basil leaves
1 egg per person, beaten

Method

Heat the oil and fry the chillies and garlic until brown and pungent. Add the meat and fry till it is no longer red.

Add the sugar, soy sauce and fish sauce. Stir until the liquid has been totally absorbed then add a little water and the Holy basil leaves. Stir until the leaves have wilted.

In a separate frying pan fry the beaten eggs in a little oil.

Serve the stir-fry on a bed of rice and top with egg slices.

This has Taste and is a Treat.

CAROB: THE CHOCOLATE SUBSTITUTE

CAROB


Carob is native to the region around the Mediterranean Sea, and is best known for being a chocolate substitute. I’d probably seen carob before, but the first time I realized I was looking at a carob tree was in Antalya in Turkey, when a runaway camel was recaptured because it had stopped to eat the carob pods on a tree. The beast had quite a feast before being found, and I locked myself in a carpet shop until the camel had gone, as I had a phobia of camels, having been bitten by a particularly foul-tempered one.
                                                                                                             
    Carob trees are evergreens and another name for them is Saint John’s Bread, because when John the Baptist was in the desert, the Bible says that he ate wild honey and locusts, locusts being a name for the beans, rather than the insects. Before cultivation of sugar cane and sugar beet, carob was a useful sweetener. It was used in ancient Egypt, and seeds were found in the tombs of the pharaohs when they were excavated. The gum from the beans was also used in the embalming process.

It was used as a sweetener by the ancient Egyptians and carob juice has been enjoyed by people from many cultures on high days and holidays. In times of famine, people eat it, but at other times I guess they leave it for the camels. The tree is drought resistant and they can live for more than 50 years, and that is just as well as they don’t provide beans until they are 15 years old. Then a large tree might produce a ton of beans at one harvest. The gum produced by the beans is used commercially as a gelling agent, a thickener and a stabilizer/emulsifier in ice creams and desserts. It’s added to babies’ powdered milk because it prevents infant diarrhea.

It was recorded in 4BC by Theophrastus, and it was planted by the ancient Greeks, who had sweet tooths. The Romans used to eat the green (unripe) pods as a sweet. Apart from being better for your health than chocolate it has other medical properties. It doesn’t contain theobromine which means that it is safe for your four legged friend the dog. In traditional medicine it has been used to treat prostate infections, and powdered carob is said to be good for coughs, sore throats and to cure warts, when applied directly. Carob is rich in trace elements and minerals as well as vitamins A, B and D. Modern medical research has suggested that it may control cholesterol levels and help to control diabetes. It also has astringent properties. It was popular with opera singers in the 18th century as it was supposed to keep the voice in good shape- useful for opera singers. They chewed the pods and seeds or beans. Modern medical researchers have agreed that it is a good anti-diarrhoeal treatment. The pods are used for cattle feed when the beans have been removed.

You can drink carob powder like cocoa, but may need to add honey rather than sugar, it seems to taste better somehow. You can substitute the same quantity of carob powder for cocoa powder. It’s better for your health and won’t bring you out in spots as cocoa powder sometimes does.

MARJORAM: HERB AND GARLIC BREAD RECIPE

MARJORAM


Marjoram and oregano are very similar herbs, but there is a subtle difference. Marjoram packs less of a culinary punch than oregano, as it has a milder flavour. Now marjoram is called Origanum maiorana, and has undergone a name change, which is confusing. However, its taste hasn’t changed, so it really doesn’t matter. It’s still a substitute for oregano and vice versa. It is believed to have originated in the Mediterranean area. All marjorams are oregano, but not all oreganos are marjoram-so now you know! They are all members of the mint family of herbs.

The Greek goddess of love, Aphrodite is reputed to have favoured both oregano and marjoram, and because of this it was believed that if a girl anointed herself with marjoram she would dream of her future husband. The ancients also believed that if wild marjoram grew on a grave the spirit of the departed was happy. Marjoram was also planted on some graves to ensure the happiness of the soul of the departed.

In ancient Greece and Rome, bridal couples wore wreaths of marjoram on their heads as crowns, and these symbolized love, honour and happiness. It was believed that when marjoram was added to food it would nurture love. In the Middle Ages it was used as a strewing herb to mask unpleasant smells.

In Germany marjoram was hung over doors to protect the members of the household form witches spells. In Britain it was thought that if sprigs of marjoram and wild thyme were laid together by milk in a dairy, they would prevent the milk turning sour, or curdling during a thunderstorm.

Marjoram has traditionally been used in medicine to relieve pains; those in the joints, from arthritis, sprains, bruises and muscles. To relieve pains like this you should grind marjoram leaves into a paste with hot water and a little oatmeal (which helps with consistency only) or rub oil of marjoram on the affected areas.

Modern research has shown that marjoram is a minor antioxidant and has some antifungal properties. Gargles made from the leaves can help a sore throat and ease sinus congestion and hay fever.

It is good in a herb butter with dill and thyme.



HERB AND GARLIC BREAD
Ingredients
1 French stick
50 gr butter, softened
3 cloves garlic, crushed or very finely chopped
1 tsp dried marjoram
1 tbsp fresh dill leaves, chopped
1 tbsp fresh thyme or 1tsp dried thyme
freshly ground black pepper to taste


Method
Cut the French stick into slices, but do not cut all the way through, so each slice is still attached to the stick.

Mix all the other ingredients together, and spread the herb and garlic butter on each slice of bread.

Cover with aluminium foil and cook in a medium oven for 20 mins.

After 15 mins, undo the aluminium foil at the top of the bread to allow the bread to crisp a little. Cook for 5 mins and serve.

This has Taste and is a Treat.

BAMBOO SHOOTS:RECIPE-STIR-FRIED CHICKEN WITH BAMBOO SHOOTS

BAMBOO SHOOTS

Bamboo shoots are mainly used in Chinese and South East Asian cuisines, although they grow quite profusely on the Indian subcontinent and are exported from Bangladesh. Bamboo can be used for furniture as a wood substitute and is used to make flutes or diki in India. They can also be used to make paper and the charcoal from bamboo makes for an excellent air purifier. Bamboo is known as “the Grass of Heaven” perhaps because its leaves are considered an aphrodisiac. There is one type of bamboo called Rhino Bamboo because of its shape and this commands a very high price on the Asian markets, as it looks very similar to a rhino’s horn and is believed to have the same aphrodisiacal qualities.

Bamboo plants are prehistoric plants and used to grow to heights in excess of 250 feet. Now they can reach over 60 feet, but are dwarves compared to their prehistoric relatives.

Freshly cut bamboo glows in the dark as it contains antioxidants which prevent it browning when exposed to air, and these spring into action when the bamboo is cut as a self defence reaction. These antioxidants counteract bacterial infections and so can be useful to the human body when they are digested. If you use fresh bamboo shoots they need to be boiled for 45 minutes before they can be used in a dish, as they contain hydrocyanic acid. If you use tinned bamboo shoots or prepackaged ones that they have already been processed and are safe to use in a recipe.

Bamboo is a grass and the fastest growing plant on the planet, so it is sustainable. It has been used for over 7000 years as records from China show. They have been used as medicine since ancient times, and are still considered effective for coughs, colds, sinus congestion and sore throats on the subcontinent. A powder is made from the bamboo, mixed with chillies, cardamoms, cinnamon and sugar to treat these minor ailments. The juice from the young shoots can be applied to wounds to stop bleeding and infection, and also the tender young shoots can be made into a poultice and applied to wounds. The leaves can be made into a decoction and used to treat diarrhoea and stomach upsets. 120 ml of juice from the shoots can be taken daily as a tonic. The leaves and shavings of the bamboo can be used in a decoction to stop burning sensations in the stomach and is a coolant.

Of course, pandas love bamboo, so there’s no reason for us not to enjoy it as they prefer different varieties to the ones we generally eat. We are not depriving pandas of food when we have bamboo shoots. They are usually used in stir fried dishes but can be grated and used in salads to for an added crunch. They have a fairly mild flavour, but as they are so rich in minerals as well as vitamins and are a good source of fibre, without containing loads of calories, they really are good for our health. Pickled bamboo shoots are used as a condiment too.



STIR-FRIED CHICKEN WITH BAMBOO SHOOTS

Ingredients
2 boneless chicken breasts cut into slivers
1 small tin bamboo shoots, cut into slivers
10 water chestnuts halved
1 handful bean sprouts,
1 carrot, cut into 2 inch, thin slices
3 cloves garlic, finely chopped
1 onion, finely sliced or spring onions
2 tomatoes, peeled and chopped
1 inch ginger root, finely chopped
3-4 green chillies finely chopped
1 head of broccoli cut into florets
2 tbsps soy sauce
1 tbsp rice wine or white wine
1 star anise
1 tsp cumin seeds
1 tbsp sesame oil
oil for frying



Method

Heat oils and fry chicken quickly, sealing all sides, with star anise and cumin seeds. Add all the vegetables except tomatoes and stir fry for 3-4 mins. Add soy sauce and wine, with tomatoes and stir well to mix. Add the bean sprouts last. Fry for 5 mins maximum.

Remove from the heat and serve with rice, noodles or rice noodles.

This has Taste and is a Treat.

CRAB APPLE / PYRUS MALUS HISTORY and SONG:RECIPE CRAB APPLE JELLY: CRAB APPLE PICKLE

CRAB APPLES (PYRUS MALUS)

Botanists believe that crab apples are the survivors of the wild apple trees from which we get our different varieties of apples today. Crab apples were the hosts for the grafting of French varieties of apple which were brought to England after the Norman Conquest which began in 1066, with the Battle of Hastings. Prior to that apples had been introduced to Britain by the Romans, and Pliny records 22 apple varieties, although now we have more than 2000. The crab apple tree is native to Britain, however, with its gnarled branches and thorns, it nonetheless looks like an apple tree, as the flowers are similar ranging from white through to pink, and so are the leaves. You probably wouldn’t choose to eat a raw crab apple, although if you are fond of tart flavours, you might like them.

In fact there are crab apple trees in all Northern Hemisphere countries and they grow as far north as Drontheim in Norway. They are holy trees for the Celts and Druids as they act as hosts for the most sacred Druidic plant mistletoe. They are linked with shamanic practices and magic. The Druid’s Day of the Apple is 1st November , when a wassail bowl is prepared, consisting of roast or baked crab apples, brown ale or cider, honey, cloves, cinnamon, nutmeg, ginger and brown sugar. In Shakespeare’s play “A Midsummer Night’s Dream”, Puck says

“And sometimes lurk I in a gossip’s bowl,

In the very likeness of a roasted crab.”

Apples, and bear in mind they were probably a relative of, if not, the crab apple itself have featured prominently in the myths of many countries. In ancient Greek mythology, one of Hercules tasks was to get an apple from the tree given to Hera by the Earth goddess Gaia on her marriage to Zeus. It was a Herculean task because the tree was in the garden of the Hesperides and guarded by a dragon, Ladon.

Paris gave Aphrodite an apple to show that she had won the beauty contest of the goddesses. The apple was the fruit of the Biblical Tree of Knowledge and after eating it, Adam and Eve were cast out of the Garden of Eden. In Norse mythology, the apple is the symbol of love, wisdom and longevity, as Iduna kept apples in a box to give to the gods so that when they ate them they could renew their youth.

The ancient name for Glastonbury, so much associated with Arthurian legends, was Avallon, or the Isle of Apples. They were used by the witch, Morgan Le Fey to bring life back to the very sick in the old legends.

There are a couple of old sayings involving the health benefits of apple, “an apple a day keeps the doctor away,” and a rhyme:-

“To eat an apple before going to bed

Will make your doctor beg for his bread.”

The bark of the crab apple tree used in a decoction has been used as a treatment for intermittent fever with vomiting, and the astringent juice of a crab apple is good to stop diarrhoea. Cooked apples, or their pulp, can be placed on eyes to reduce inflammation, and if you have a sore throat and a fever, eat the pulp to relieve the soreness in the throat. The stewed apples have laxative properties, but not raw ones. This is true of all apples. Crab apples neutralize acids produced from gout and indigestion.

In his “Encyclopedia” of 1470 (one of the first printed mention of apples) Bartholemew Anglicus wrote a whole chapter on apples. He wrote that they are “gracious in syght and vertuous in medecyne…some beryth sourysh fruyte and harde, and some ryght soure and some right swete.”

An apple stuck with cloves was the first pomander, replaced by oranges later. In Shakespeare’s time apples and crab apples were served roasted with caraway seeds, and Shallow offers Falstaff “a pippin and a dish of caraway seeds” in Shakespeare’s play, Henry V. Apple cookery is mentioned in the old English text "Piers Plowman” and in Tudor times (15th and 16th centuries) people in Britain adored apple pies as they do today, but these were made with cinnamon, ginger and saffron, unlike those of today.

The most famous recipe for crab apples is crab apple jelly which is easy to make as crab apples have natural pectin, the setting agent.

CRAB APPLE JELLY

Ingredients

2-3 kgs crab apples washed and cut in half

10 cloves

1 inch piece of ginger root finely chopped

¾ lb sugar to 1 pt of strained liquid

Method

Add a little water to the pan which should be stainless steel as the fruit is high in acidity. The water should not cover the crab apples, and they shouldn’t float. Boil with the ginger and cloves. Bring to the boil then simmer for about 20 mins until the fruit is soft. Don’t stir.

Strain then bring the liquid to the boil again and add the sugar now. Then cook for a few more minutes until the liquid coats a metal spoon and gels.

Pour into sterilized jars, to a quarter of an inch from the top. Cover with tight fitting lids or better still, use Kilner jars’

This has Taste and is a Treat.

CRAB APPLE PICKLE

Ingredients

8 pints crab apples, washed

5 cups sugar

4 cups water

¼ cup vinegar (white or wine vinegar)

cloves

Method

Stick two cloves in each crab apple, and put them into jars. Bring water, vinegar and sugar to the boil with 1 tbsp of cinnamon if you wish. Pour the syrup over the crab apples. Leave to cool and seal in the jars.

This has Taste and is a Treat.

JAMUN or JAVA PLUMS: HOW TO MAKE FRESH JAMUN JUICE

JAMUN or JAVA PLUMS

Jamun look like olives, but are a sweet, slightly sour fruit, with a stone like an olive. They are native to the subcontinent and Indonesia and there are two basic varieties. One Jamun tree has dark purple to dark blue fruit which have seeds, and the other is a seedless variety whose colours range from white to purple.

The fruit arrives in summer and it is believed that if you eat a lot of jamun in this season, you will be healthy for the rest of the year, and get through the winter months with relatively few illnesses. Some people eat jamun with a little salt to take away the astringency of its taste. You will see jamun translated as blackberries, which they are not, and black plums, again which they are not. They are known in the States as Java plums, although they are not popular in the UK, probably because they can’t be grown in the climate. On the subcontinent it grows wild as well as in orchards.

The whole tree can be used in medicine and the wood is strong and durable, so can be used as railway sleepers.

In traditional medicine jamun is used for a multitude of purposes. If you burn the fresh leaves, the resultant ash can be sieved and used as a substitute for toothpaste, and as a remedy for gingivitis. Jamun fruit are rich in minerals, carbohydrates and vitamins A and C, but should not be eaten on an empty stomach as they will cause stomach pains. You shouldn’t contemplate eating unripe jamun either. The dried, powdered seeds are used to lower blood sugar levels and the leaves are used to treat ulcerous colitis. A decoction of the leaves and bark of the jamun tree controls blood pressure levels, while a decoction of the bark is used as a general tonic.

The powdered dried seeds are also good to get rid of skin blemishes left by pimples or acne. The fruit has antibiotic properties, as do the leaves, and if you have a nagging wound, then you should make a paste from the fresh leaves of the jamun tree and apply it to the wound, so that it heals. The juice and pulp of a soft ripe mango can be mixed with jamun leaves and honey, and taken twice a day to stop the burning sensation produced by vomiting. It is said that this will also stop vomiting. A traditional remedy for diarrhoea is to mix gur (jaggery) with the dried powder from jamun seeds and mango seed powder and to take a small quantity twice a day.

In folk medicine people use the fruit and powder when it isn’t in season to help cure a whole range of ailments, including asthma, sore throats, bronchitis, dysentery, blood impurities and ulcers. The juice cools the body in the heat of summer and quenches thirst. The owner of this site once had a bad culinary experience when he was in Greece. He saw a jamun tree (or thought he did) and took a fruit. Unfortunately it was an olive which exacerbated his thirst rather than quenching it.

Recent medical studies have found that jamun fruit, particularly those from Pakistani’s Punjab region, may help in breast cancer treatments as it seems to inhibit the proliferation of breast cancer cell lines, but more research is needed before this can be proved.

Like the Neem Tree, the Jamun Tree is a real Wonder Tree.

 FRESH JAMUN JUICE

Ingredients

10 jamun per glass, chopped and seeds removed

1 tsp honey

1 tsp lemon juice

Method

Blend the fruit, strain it, pour into a glass an add the honey and lemon juice. Chill in the fridge then serve with ice for a really cooling drink.
This has Taste and is a Treat.

WHAT IS SANGARAY? WATER CHESTNUTS: STIR - FRIED WATER CHESTNUTS

plant tops of water chestnuts

WATER CHESTNUTS


There are several species of water chestnuts, which aren’t of course actual nuts .They are the tuberous roots of an aquatic plant. The Chinese water chestnut, as it‘s called, is a relative of sedge, while the European water chestnuts are related to the Evening Primrose family. The Chinese water chestnut, whose Latin name is Eleocharis dulcis, originated in South and Southeast Asia. It grows on the Indian subcontinent although is not much used in Pakistani cuisine, as it is seasonal, coming into season with the monsoon. This is a wonderful natural ‘coincidence’ as it has cooling properties, and its juice can reduce the body’s temperature. The European water chestnuts are Trapa natans, and in the trepans family are also bicornia (two horns) and bispinosa (two spines). These names refer to the point on the outer casing of the water chestnut. They grow in fresh water, including in slow-moving rivers and streams.

If you’ve only eaten water chestnuts that come from a can you will not know why they are called chestnuts at all. However, if you ever get the opportunity to try a freshly boiled or steamed water chestnut, you will recognize the chestnuty taste. The fresh ones are really delicious, but you shouldn’t eat too many of these delightful vegetables as they have a mild laxative effect.

In Asia the water chestnut is used in traditional medicine to treat a variety of illnesses. They are rich in carbohydrates and also minerals, containing as they do, potassium, zinc, iron and calcium. They also contain fibre and some B-complex vitamins. If you are concerned about your diet then these are perfect; they are fat and cholesterol free and do not contain gluten. As they aren’t really nuts, people with a nut allergy can eat them without worrying about their side effects.

They can be powdered so that people can make roti (chapattis) with them if they have a problem with grains and gluten. Traditionally they are still used to prevent coughs during the monsoon season, and they are taken in powder form for this. If you have cystitis or any other painful urinary tract infection, a cup of water chestnut soup can relieve the symptoms. The juice from a water chestnut is used to cure indigestion and nausea and the water from boiled chestnuts plus a few liquidized ones is often given to children with measles to help them feel better. They also have detoxifying properties, so are very good for one’s health. They’re also extremely tasty.

The European water chestnut Trapa natans is now considered an invasive species in the US. It was imported in the late 1800s as an ornamental plant (this variety looks like a water lily) and is now threatening to take over from native species. On the other hand, Eleocharis dulcis is now an endangered species in Fiji, where the grass-like plants were woven into mats. However it seems to be alive and well on the Indian subcontinent.



STIR – FRIED WATER CHESTNUTS WITH MANGE TOUTS
Ingredients
250 gr water chestnuts boiled, peeled and sliced
200 gr mange touts or snow peas
1 onion, thinly sliced
3 cloves garlic, finely chopped
1 inch piece of ginger root, finely chopped
150 gr bamboo shoots, sliced
100 gr baby sweet corn
1 star anise
3 tbsp soy sauce
oil
freshly ground black pepper
a few sliced green chillies or 1 tsp red chilli powder



Method

Fry the onion until soft along with the garlic, ginger and green chillies, if using.

Mix in the rest of the vegetables and the soy sauce and star anise. Fry over a low heat for about 10 mins. If you want to you can add half a glass of white wine. You probably won’t need salt because of the contents of the soy sauce, but taste and add if you wish.

Serve with noodles, rice noodles or jasmine rice.

This has Taste and is a Treat.

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.