WHAT IS KIORA OR KEWRA OR KEWDA? SCREW PINES:USES OF KIORA WATER

KIORA (IN URDU) OR KEWRA OR KEWDA (HINDI) WATER

Kiora water is distilled from the male flowers of the Pandanus odoratissimus tree. There are over 70 varieties of Pandanus trees, but here we mention only two, as there is much research to be done on the health benefits of these trees. The fragrance of kiora water is similar to rose water, but it has a fruitier flavour.

   In English the trees are known as Screw Pines, although they are not pine trees, and they are also called Umbrella Trees because of the shape some of them grow in.

   Leaves from Pandanus amaryllifolius are used as a spice in South East Asia to flavour curries and desserts. These trees grow in tropical Asia, Australia and the Pacific islands. The ripe fruits of Pandanus trees have their distinctive aroma because of the essential oil they contain.

Fruit

    Pandanus odoratissimus grows all along the eastern coast of India and is particularly famous in Orissa where a lot of the distilled water comes from. This tree flowers in the monsoon season and is harvested in the early morning before the flowers open as they lose their fragrance quickly when they open. Sandalwood is added to the distillation to produce attar kewra which is used in the perfume industry, and ruh kewra is the essential oil that is produced, not mixed with anything and expensive. This name is interesting as ruh means soul in Urdu so the name could mean refresher of the soul. The aroma of this oil has a calming effect and is good as an aid to mental relaxation, as well as having anti-oxidant properties.

    Kiora water is a cheap by-product of the distillation process, but flowers of lower quality are also used to make the water which is used for cooking. In India and Pakistan it is used to flavour sweets and rice dishes. For a recipe using it go to our rare beef biryani one.

Flower

  In traditional medicine the powdered anthers and tops of the flower bracts are used to cure headaches and to treat rheumatism and epilepsy. The powder obtained from inside the anthers is inhaled or smoked like a cigarette as a cure for sore throats. It is believed that the root boiled in milk can cure female sterility and can prevent a miscarriage. In the Asian subcontinent it is thought that the oil is an aphrodisiac, and a decoction of the bark is said to help wounds heal quickly. Seeds from the plant are used to strengthen the liver and heart, and the oil is used for earache. It has antiseptic qualities similar to eucalyptus oil and the roots are diuretic, and used as a tonic and a purifier, so the whole of the tree is beneficial to our health.

  Pandanus amaryllifolius leaves are used in South East Asia to flavour meat dishes as they have a nutty taste. They are also used to wrap food in (after they have been steeped coconut milk) and to weave baskets which food is served in. They can also be used to weave mats and in the past were used as roofing material and to make grass skirts. In traditional medicine these leaves have been used to treat chest pains, reduce fevers, and inflammation from arthritis. Chewing the leaf helps oral health and stops bleeding gums. The leaves are also used to ease stomach cramps and spasms, and are given to women recovering after childbirth. It is thought that they might have anti-cancer properties too and trials are being carried out to see if they are effective against cancer. Extracts of these leaves may be added to bath water for skin problems and relief from sunburn.

    The leaves contain a natural insecticide which has been effective in killing mosquitoes.

  In the islands of Mare and Grande Terre which are part of New Caledonia, in the Pacific, ornithologists have found that New Caledonian crows make tools with the thorny edges of the pandanus leaves that grow there. They make hook-like tools in a three-stage process to dig insects out of holes in trees etc. The tools are sophisticated and the behaviour is learnt, so these crows are one of the few animals, along with chimpanzees that make tools. The pandanus trees are clearly not just for our benefit.

HOW TO MAKE RARE BEEF BIRYANI: KACHAY GOSHT KI BIRYANI

RARE BEEF BIRYANI

Ingredients

1 kg beef, fat removed and cubed

½ cup oil

2 large onions, sliced and fried

2 cups natural yoghurt

2 tbsps garlic pounded to a paste

2 tbsps ginger root pounded to a paste

4 tbsps papaya crushed with skin

1 tbsp chilli powder

½ tsp turmeric

salt to taste

1 cup mint leaves

3 tbsps green cardamom powder

6 green chillies, finely chopped

½ handful coriander, shredded

2 tbsps garam masala

2 tbsps kiora

For the rice: -

750 gr basmati rice

4 cloves

1 cinnamon stick

2 black cardamom pods

2 star anise

1 tbsp fennel seeds

1 tsp grated nutmeg

1 tbsp cumin seeds

1 tbsp salt

Method

First of all marinate the meat cubes in 1 cup of yoghurt and papaya, garlic, ginger, chilli powder, chillies, salt and half of the fried onions for 4 hours.

Clean the rice and soak for half an hour. Drain and add fresh water.

Put the spices under the rice ingredients in a piece of muslin and tie. Put this in the pot with the rice and cook until the rice is almost cooked, but still a little hard inside.

Remove from the heat and strain.

Put a quarter of the meat in the bottom of a pan, then a quarter of the rice on top of it. Next sprinkle a quarter of the coriander, mint, garam masala and the green cardamom powder over the rice. Then add another layer of meat and repeat the process.

Mix the remaining cup of yoghurt with the ½ cup of oil and cover the top with this.

Cook for 10 mins on high heat then put the lid on the pot and weight it down so that no air escapes and cook on a very low heat for 30 mins.

Serve with salad or raita.

This has Taste and is a Treat.

WHAT IS PETHA? ASH GOURD: MEDICINAL USES AND HOW TO MAKE LAHORI PETHA MITHAI DESSERT

ASH GOURD, PETHA, BENINCASA HISPIDIA

The ash gourd (Benincasa hispidia) is called petha in Urdu and is also known in English as wax gourd, white gourd and Chinese preserving gourd. It is sometimes called the winter melon or white melon. It is native to tropical Asia and Africa, although it grows in other parts of the world including Polynesia.

   The ash gourd has been used since ancient times as a medical plant and a vegetable, although it is also the main ingredient of a sweet which we give the recipe for below.

   In traditional Asian medicine it has a number of uses and is good for diabetics as it is low in calories and a diuretic and detoxifier. The juice is the part primarily used in medicine and this has traditionally been taken from old ash gourds. If you grate the flesh of one of these gourds and collect the water that exudes from it, and then squeeze the flesh, you should add an equal amount of water and drink this on an empty stomach every morning three hours before you eat anything to get rid of peptic ulcers. The juice also gets rid of intestinal parasites and will increase tissue growth especially if you mix it with coconut milk. It’s good for the digestion too and cures constipation. If you mix the juice with a teaspoon of gooseberry juice or lime juice and take it in small sips rather than gulping down, it stops bleeding in the lungs and will stop blood being emitted in urine.

    The juice can also be an effective mouth wash, and gargle, helping to sooth mouth ulcers, gingivitis (bleeding gums) and will protect the teeth and gums from bacteria.

     In Ayurvedic medicine it is used to banish sleeplessness, to help with epilepsy, asthma and lung diseases, as well as a diuretic to prevent urine retention, and to stop internal haemorrhages. Apparently it is good for coughs, colds, sinusitis, and flu and it is not reported to have any side effects. It can help lower cholesterol levels and is effective in treating Benign Prostate Hyperplasia (BPH) or prostate enlargement. For this you should boil 50 gr of chopped seeds in 250 ml of water for 30 minutes, strain and drink 50 ml (small sips) three times a day for a week. The inflammation will be reduced in 2 days and should have disappeared after a week.

   It is rich in dietary fibre, calcium, phosphorous, sodium, vitamin C (ascorbic acid) and contains magnesium, potassium, copper, zinc, iron, manganese, thiamine, riboflavin, niacin, pantothenic acid, Vitamin B6 and folate. It also contains the essential amino acids, tryptophan, lysine and methionine. It also contains fatty acids and traces of selenium. It has been found that the seed has anti-angiogenesis properties, which means that there is a substance in them which can stop the growth of tumours and the progression of cancers by limiting the formation of new blood vessels (angiogenesis).

  So the ash gourd is good for our health and tastes good too. It can be used in vegetable dishes, and in preserves and pickles. Below is a famous dessert recipe.

LAHORI PETHA MITHAI

Ingredients

1 kg ash gourd, skin and seeds removed and flesh cut into cubes

750 gr sugar

1 tsp alum powder

1 cup water

1 tbsp lemon juice

4 green cardamom pods, seeds removed and crushed

1 stick of cinnamon

Garnish

30 gr chopped pistachio nuts

30 gr desiccated coconut

Method

Prick the cubes of the ash gourd flesh with a fork, put in a pan and cover with water (just).

Add the alum powder and boil for 10-15 minutes.

Remove from the heat and wash under running water.

Now put the cup of water in a pan with the sugar and heat until the sugar has dissolved; add the lemon juice and cardamoms.

Reduce the heat to medium and add the boiled ash gourd cubes. Cook until they are soft and the syrup hangs off a spoon leaving three strands when raised from the pan.

Remove from the heat, remove the petha and place them separately on a plate or tray so that they don’t stick together.

Allow to cool then sprinkle with the garnishes and serve.
This has Taste and is a Treat.

THE 8 ESSENTIAL AMINO ACIDS AND SEROTONIN AND MELANIN

AMINO ACIDS

Amino acids are molecules that can be synthesized by the body, but the protein needed to do so must come from our diets. The amino acids are the building blocks for all proteins and some are used by the body to manufacture hormones. There are many amino acids, but here we concentrate on the 8 essential amino acids we need in our diets. These 8 amino acids are necessary for normal growth of babies and infants, and adults need them because they maintain the correct level of nitrogen we need in our bodies.

Isoleucine

Leucine: - This one can’t be synthesized by the body; it is obtained by hydrolysis of food protein during the digestion process.

Lysine: - This is found in dairy and meat products, wheat germ and brewer’s yeast and is used to treat cold sores, herpes simplex infections, Bell’s palsy, and rheumatoid arthritis. It cannot be taken during pregnancy or during the lactation period by breast-feeding mothers.

Methionine: - This is obtained from proteins and contains sulphur.

Phenylalanine: - This is converted by the body to tyrosine which is a protein building-block used to make melanin. Phenylalanine is involved in the synthesis of neurotransmitters and used to treat sleep disorders, enhance cognitive functions and alleviate the symptoms of Attention Deficit Disorder (ADD).

   Melanin is the dark insoluble pigment which is present in our skin, hair, and the choroids layer of the eye and in the part of the brain called the substantia nigra. It protects the skin from the harmful rays of the sun, and variations in skin colour are produced because of the levels of melanin present in our bodies. (If we live in hot countries there will be more melanin in our bodies.)

Threonine: - This is naturally present in our bodies and is derived from hydrolysis of protein.

Tryptophan: - This is used in the treatment of insomnia, depression, behavioural disorders, stress and PMT (PMS). Serotonin is formed from tryptophan and this occurs in the body’s tissues especially in the brain, blood serum and gastric mucous membrane. It is active in the stimulation of the smooth muscles, transmission of impulses between nerve cells and regulation of cyclic body processes (e.g. menstruation).

  If the levels of serotonin in the body are low, you may suffer from mood disorders, especially depression, as serotonin reduces irritability and depression as well as blood pressure and it also inhibits gastric secretion, thus keeping the digestive process functioning normally.

Valine: - this is another essential amino acid which is necessary for normal growth in babies and infants and which helps maintain the nitrogen balance in adults’ bodies.

WHAT IS SHAREEFA FRUIT? CUSTARD OR SUGAR APPLE: RHUBARB AND CUSTARD APPLE COMPOTE

SHAREEFA, CUSTARD APPLE, SUGAR APPLE, ANNONA SQUAMOSA/RETICULA

The custard apple is native to the Amazon rainforest, and was taken from the South American continent to other tropical parts of the world by the Spanish and Portuguese explorers in the 16^th century. It now grows in many countries including the Indian subcontinent, Spain and Taiwan. In southern Spain there is a custard apple festival during the 11^th – 14^th October in Almunecar in Granada and in Madeira the custard apple festival is held in Faial as part of the regional Folklore Festival.

   When I first saw a shareefa, I thought it was a variety of small pineapple because of its shape and outer skin, but inside were seeds surrounded by soft flesh, which is sweet and nothing like the taste of a pineapple.

   This fruit is relatively expensive in Pakistan, fitting perhaps for a fruit that was mainly eaten at the courts of the Moghul Emperors because it was too expensive for ordinary people to afford. The very wealthy are the ashrafiya (the superior ones) and it is from this word that the shareefa gets its Urdu name. Today people seem to prefer to eat amrood (guava) which tastes a little like the custard apple.

   The custard apple not only tastes good but has many health benefits and uses, although the seeds are toxic and should not be eaten. The roots and seeds have abortifacient properties, so the fruit should only be consumed in moderation during pregnancy to be on the safe side. A paste of the powdered seeds is applied to the scalp to get rid of headlice, but is not a recommended treatment as it will irritate the eyes a lot if it gets into them and can cause blindness. In Mexico the leaves are strewn on the floors of chicken coops to repel lice and other insects. An extract of the dried leaves has proven to be an effective insecticide and a natural way of inhibiting the breeding of the dengue carrying mosquito in the Indian subcontinent.

   Lac-excreting insects live on the bark of the tree as they do on the banyan tree so it plays host to these and gives us even more financial benefits. Fibre from the bark can be used to make ropes, and if diarrhoea occurs then a tonic made from it is given. If the diarrhoea is chronic or someone has dysentery, the bark, leaves and unripe fruit can be boiled together in a litre of water for 5 minutes to make an effective remedy. 

   On its own, the root bark is used to stop toothache, and is said to be an abortifacient too.

   The leaves can be crushed and made into a paste to be applied to ulcers, boils or abscesses on the skin and the crushed leaves will heal wounds. A decoction made from the leaves is said to be effective in removing intestinal parasites. In India the crushed leaves are sniffed if someone has a fainting spell or becomes hysterical, in much the same way that smelling salts were used in Britain in the 18^th century. If a decoction of the leaves is added to bathwater it is said to alleviate the pains associated with rheumatism.

   The fruit contains a little carotene, a lot of calcium, iron, thiamine, riboflavin, niacin and ascorbic acid as well as the amino acids, tryphopan, methionine and lysine. It is good for people who are recovering from an illness, and satisfies hunger too, so is a good dessert if you still feel hungry after a meal! It aids digestion too, and is sieved and made into ice cream in Malaysia. It is naturally cooling and will relieve any burning sensation in your body. Medicinally the fruit is used to stop a bout of vomiting and to cure diarrhoea. It is believed that if you leave a shareefa outside at night so that the dew falls on it and then eat it in the morning, it will cure inflammation even better than if you just ate the fruit. However, that seems strange, as you’d have to suffer the discomfort all night. Be that as it may, the fruit is also used as an expectorant, stimulant, and for anaemia.

  If you’ve never tasted it, you don’t know what you’re missing. It’s delicious. You can grow your own custard apple tree indoors, although they grow from 3 metres to 8 metres high.

Rhubarb and Custard Apple Compote

2 custard apples cut in half, seeds removed and flesh reserved only

1 bunch red rhubarb, cut into cubes

3 cloves

1 stick cinnamon

2 tsps soft brown sugar or misri

the juice of half an orange

Method

Stew the rhubarb with the sugar, orange juice, cloves and cinnamon. (Approx.20 mins)

Allow to cool and add the flesh of the custard apples.

Mix together and serve as a dessert, topped with vanilla ice cream.

This has Taste and is a Treat.

HOW TO MAKE STUFFED KARELLA (BITTER GOURD): KEEMA BARAY KARELLA RECIPE

STUFFED KARELLA

Ingredients

8 medium-sized karella(bitter gourd)

2 tbsp salt

½ kilo minced/ground beef

1 large onion, finely chopped

2 tomatoes, finely chopped

1 inch piece ginger root, finely chopped

6 cloves garlic, finely chopped

4 green chillies, finely chopped

1 tbsp finely chopped fresh coriander leaves

1 tbsp lemon juice

1 tbsp cumin seeds

1 tsp ground coriander seeds

1 tsp turmeric

1 tsp chilli powder

1 tsp ajwain or thyme

1 tbsp garam masala

1 tbsp ground pomegranate seeds (anar dana)

salt to taste

oil for frying

Method

Remove the knobbly skin from the karella with a knife, leaving smooth skin on the karella.

Cut the karella (not all the way through) in half lengthwise and remove the seeds with a teaspoon.

Rub the salt into the inside and onto the outside of the karella and leave for ½ an hour to remove the bitter juices. Then rinse off the salt under running water. When you have done this squeeze the karella to remove excess water.

Put the meat, with all the other ingredients apart from the karella and oil into a pan with a glass of water, and cook this, stirring well, until the mixture is dry.

Remove from the heat and allow to cool.

Put the meat mixture in the karella and sew up the slits so that the mixture doesn’t fall out.

Now heat the oil in a frying pan and fry the karella for 15 minutes on a medium heat, until they become brown all over.

Remove from the heat and serve.

They can also be eaten cold.

These have Taste and are a Treat.

HOW TO MAKE SHAMI KEBAB: SIMPLE SHAMI KEBAB RECIPE

SHAMI KEBAB
Ingredients

½ kilo minced/ground beef

100 gr yellow dhal (chana dhal)

1 onion very finely chopped

1 tomato, peeled and finely chopped

6 cloves of garlic, finely chopped

1 inch piece of root ginger, finely chopped

6 green chillies, finely chopped

1 tbsp fresh coriander leaves, finely chopped

1 tbsp cumin seeds, dry fried then ground

1 tbsp coriander seeds, dry fried and ground

1 tbsp garam masala

1 tsp turmeric

1 tsp ajwain or thyme

1 tsp freshly ground black pepper

2 eggs

salt to taste

oil for frying

Method

First cook the dhal in boiling water until it becomes soft.

Meanwhile, put the minced meat and all the other ingredients except for the eggs and oil in a pan with a glass of water. Cook over a medium heat, stirring well, until the meat is thoroughly cooked, and the water has evaporated.

Drain the dhal thoroughly then mix it with the meat mixture and either pound well with the other ingredients or mix in a food processor. Mix an egg into the mixture and knead well.

Now take a handful of the mixture and press into a flat round with your hands. Repeat until you have used up all the mixture.

Heat enough oil in a pan to shallow fry the kebabs, or add oil as you finish each batch of kebabs, as you can only fry 3 or 4 at a time.

Beat the other egg in a small bowl and dip each kebab into it.

Put the kebabs in the oil and fry on each side for 2 mins on each side (or until they are brown). You can fry them without dipping them into the beaten egg if you like.

These can be cooked and kept in the fridge if you don’t want to eat them all at once. You can eat them in a sandwich, bun, or pitta bread with raita.