SHAHI KEEMA (MINCED/ GROUND MEAT) RECIPE

SHAHI KEEMA (MINCED/GROUND MEAT)

Ingredients

1 kg minced meat without fat

½ cup oil

2 large onions, sliced and fried

2 tsps sesame seeds

2 tsps desiccated coconut

1 tsp fennel seeds (dry fried and ground)

1 tbsp salt

3 tbsp cumin seeds (dry fried and ground)

½ cup fresh papaya pound it with its skin

1 cup chickpea flour (fried in 1 tbsp oil)

2 tbsps garam masala

½ cup natural yoghurt

4 tbsps ginger root paste (pound or blend it)

3 tbsps garlic paste (pounded or blended)

1 tbsp chilli powder

1 tsp turmeric

2 tbsps coriander seeds, dry fried and crushed

Garnishes

Green chillies

Fresh coriander leaves

Lemons

Mint leaves

Method

Put the minced meat in a large bowl and mix the salt and papaya in it. Cover and leave in the fridge for 8 hours or overnight.

Next day: -

Mix all the spices in the yoghurt. Then mix the fried onion slices in the chickpea flour and stir these into the yoghurt mixture mixing all well.

In a large non-stick pan heat the oil and add the minced meat and papaya mixture. Fry well Add ½ a glass of water, stir and cover the pan and cook over a low heat for ½ and hour. Don’t stir it so that the meat will form into tiny lumps.

Remove from the heat and garnish with any or all of the suggested garnishes.

Serve with rice or chapattis or bread of your choice.

This has Taste and is a Treat.

SUMAC: RHUS CORIANA: HOW TO USE SUMAC: SUMAC DRINK RECIPE

SUMAC, RHUS CORIANA

Sumac grows wild in many parts of the world and has different botanical names depending on the species. Rhus coriana is native to Sicily, Southern Italy and parts of the Middle East, notably Iran, and can also be found in Greece. It has been cultivated for centuries for its bitter astringent taste and has been employed in the tanning industry.

   The name sumac comes from the Aramaic word “summaq” meaning dark red, the colour of the crushed berries. In Greek it is called summaki, and is added to hummus. The colour of crushed sumac is rather similar to that of saffron, and should not be confused with it.

  Sumac berries grow in clusters on bushes and can be used fresh or dried. They are used extensively in Arabic cuisine instead of lemon juice and can often be found in shakers to be sprinkled on yoghurt for kebabs and to flavour rice. It can also be used in salads or cooked with meat in sauces, as Dioscorides recommended in the 1^st century AD. He used it as medicine to treat bowel problems and as a diuretic. In 1597 Gerard the herbalist wrote of it; - “The seed of Sumach eaten in sauces with meat, stoppeth all manner of fluxes in the belly…” and it is still used in traditional medicine to cure such problems, including flatulence.

   There are several sumacs which are native to North America including poison ivy, Rhus toxicodendron which should be avoided as it causes a painful skin rash. Others are Staghorn sumac, Rhus typhina and Rhus aromatica. Native Americans used the berries, dried as food for the winter months and also used the leaves, bark, milky sap and roots in medicine. Not only does it act as a diuretic, but it has antibacterial properties so is good for getting rid of yeast infections such as candida (thrush). It can also help to dry out the sinuses if you have a cold, and improve the circulation of the blood as it has antioxidant properties. This means that it can protect from cardiovascular diseases.

   In ancient Rome and in Italy today, the berries are boiled in water, drained and then pressed to extract the essential oils. These are then mixed with oil or vinegar and stored to be used over salads.

   In traditional medicine sumac has been used to cure nervous tension, tension headaches, and mental fatigue.

  You can find sumac and thyme in labni, a cheese made in the Middle East from yoghurt.

A word of warning: - if you are allergic to mangoes, cashews, or pistachios avoid eating sumac. If you are not sure test it by putting a little of the drink below onto your skin. If a rash doesn’t develop within 15 minutes, you should have no problems.

SUMAC DRINK

Ingredients

10 clusters of sumac berries

1 pint of boiling water

honey to taste

Method

Pour the boiling water over the berries and let them stand for 15 minutes. Squeeze the berries to extract all the juice and strain. Sweeten with honey to taste.

For a drink containing less tannin, soak the berries in cold water overnight.

This is good for stomach complaints.

This has Taste and is a Treat.

WHAT IS KHUS? VETIVER: ENVIRONMENTAL AND HEALTH BENEFITS

VETIVER, KHUS, CHRYSOPOGON ZIZANIOIDES

Vetiver is known as khus in Urdu and is grown for a variety of purpose. It is native to Asia and gets its name from Tamil. In Sri Lanka the oil of vetiver, (Vetiveria zizanoides) is known as the oil of tranquility.

   It is a tall grass plant and the grass is used to make baskets, and other woven hand produced products. It grows in Malaysia, Indonesia, and the Indian subcontinent, Japan, Haiti, China and Thailand. There are several projects in these areas which were initiated to stop soil erosion and to protect the land as well as to provide rural people with a livelihood from making items from the roots and grasses. The roots are valued for the essential oil they produce, which commands a high price in the perfume industry. It is also used in traditional medicines. It is reputed to have calming properties and can be used as a sedative, but it is especially useful for women’s reproductive health as it helps keep menstruation regular and painless. It also helps to promote fertility. In Ayurvedic medicine it is used to relieve the symptoms of arthritis and rheumatism and muscle pains and sprains. It is reputed to have antiseptic, antispasmodic, and vermifuge properties and to help cure insomnia and nervous tension. It is also used to treat fungal growths on the skin, such as ringworm.

   The roots are particularly valuable, not just for the essential oil that can be extracted from them but also because they can be used to construct dwellings and to make blinds and screens as well as handbags and fans. Women in Asia love these fans because they act as insect repellents as well as keeping the user cool.

   While still in the soil the roots help it by absorbing water but maintaining the moisture levels in it and by absorbing toxins from chemical pesticides and fertilizers, so restoring the soil to a more healthy state. They can also be used in insect repellents and in sprays to freshen rooms.

   Just like the prickly pear cactus in Turkey, vetiver can help prevent soil erosion and is planted as a hedge for this purpose now.

   The leaves are used to make handicrafts and as fodder for animals, for strewing on the floor of animal pens and stables, and they are also used as thatching material. They make excellent fibre for making paper and are also used for growing mushrooms and as compost material.

  In some parts of Asia brides are traditionally anointed and blessed with vetiver oil before their wedding ceremonies, and in Russia coats would contain sachets of vetiver to retain body heat. In the Middle Ages vetiver was mixed with lime and rosewood as perfume.

   Today oil of vetiver, which is woody and earthy, as you might expect from a grass root oil, and is mixed with jasmine, lavender, rosewood or geranium for use in aromatherapy.

SWEDE ( BRASSICA NAPUS): HEALTH BENEFITS OF SWEDE USES AND HISTORY: BASHED NEEPS AND TATTIES ( TRADITIONAL SCOTTISH RECIPE)

SWEDE (BRASSICA NAPUS)

I hadn’t realized that swedes were the subject of some confusion in the English-speaking world. They come from the same family as turnips and look like giant ones, but whereas turnips have white flesh, a peeled swede has a golden yellow flesh. These vegetables are known as rutabaga in the States but they are not genetically the same, it would seem.

   The rutabaga has 38 chromosomes, the swede 18 or 19 and the turnip 10. This information isn’t much use when buying a swede, but that’s the difference between them. Even in Britain now, people confuse swede and turnips and that is a little hard to understand. However it could have something to do with the Scots who call swedes “neeps”. They are served at Burn’s Night banquets with tatties (potatoes) and haggis.

    No one seems to be able to say for certain where the Swede originated, but the US name rutabaga comes from the Swedish name for this vegetable “rottabaggar,” meaning “turnip cabbage” It is believed by some that the swede came from Bohemia (Eastern Europe) in the 17^th century, but the English name would rather suggest that it came from Sweden. It might be a cross between kale and a turnip, hence the name “cabbage turnip” In 1768 a Mr. Reynolds was given “a Bounty of Fifty Pounds … for his introduction of the turnep rooted cabbage not heretofore made use (of) in this Country”, by the Society for the Encouragement of the Arts, Manufactures and Commerce in Britain, now called The Royal Society of Arts.

    The swede was first described in detail by a Swiss botanist in 1620 and there are references to what were probably swedes in the late Middle Ages.

cut swede

   Like other members of the Brassica family which includes broccoli and brussel sprouts, the swede is good for your health. It contains high levels of potassium, which helps prevent cardiovascular disease and lowers blood pressure. The fibre content in swedes will relieve constipation and they are also a mild diuretic. They contain vitamins  C, E and K, as well as the B-complex ones, thiamin, niacin, riboflavin, B6, folate, traces of selenium, pantothenic acid, choline, folate, phosphorous, magnesium, copper, zinc and are high in calcium. They also have Omega-3 and -6 fatty acids. The young leaves are high in vitamin A and calcium and can be cooked as you would cabbage and eaten as a vegetable. When boiled they are a very good source of vitamin C.

   If you have kidney problems you should avoid eating swedes, but otherwise they are good for milk production in breast-feeding mothers, improve stamina and digestion, asthma and lower incidences of bruising. They also lower the risk of cataracts forming in the eyes. Because they contain both zinc and thiamin they are good for erectile dysfunctions too, although they are not well-known for their aphrodisiac properties!

   You can eat them boiled and then mixed with walnuts, raisins and honey, as they have a sweet taste. You cut them in cubes and boil in salted water for about 20 minutes. You can roast them too: parboil them (cubed and peeled) then toss in sunflower oil and roast for 45 mins in a moderate oven, or parboil them and put them around roasting meat, covering them with the meat juices. They are good mashed with carrots, turnips, potatoes and butter, or with any of those vegetables, singly. You can also add them to soups and they are especially good with turnips, carrots and parsnips

bashed neeps, tatties and carrots

BASHED NEEPS AND TATTIES

Ingredients

½ kg swede, peeled and cubed and boiled for 20 mins in salted water

¾ kg potatoes, boiled

40 gr butter

salt and freshly ground black pepper

Method

Strain the potatoes and swede and mash together with butter, salt and pepper.

Serve with meat of your choice.

This has Taste and is a Treat.