Herbs-Treat and Taste is about herbs and spices and their uses in medicine and cookery.We give recipes and information which enable people to have a healthier diet which can prevent certain illnesses and alleviate symptoms such as a cough, sore throat etc.There is information on different herbs,their history ,what other people think or thought about them and what we think. IMPORTANT DISCLAIMER: We have nothing to do with any site which offers vitamin or dietary supplements!
MY SPECIAL CHICKEN RECIPE: SPICY CHICKEN DISH
My Special Chicken
Ingredients
½ kilo chicken
2 onion, sliced
3 tomatoes, diced
4 cloves garlic finely chopped
1 inch piece ginger root finely chopped
4 green chillies, finely chopped
4 tbsps fresh lemon juice
½ handful of both mint and coriander leaves
1 tbsp garam masala
1 tsp chilli powder
1 tsp thyme
1 tsp turmeric
1 curry leaf
½ cup cooking oil
salt and pepper to taste
Method
Fry onions, garlic, ginger and the curry leaf in oil for 5 mins on a very low heat. Add chicken, tomatoes, green chillies, spices and salt and pepper. Cook for 30 mins over a low heat. Add mint, coriander and lemon juice and cook for 2 mins. Remove from the heat and leave to stand for 5 mins.
Now it’s ready to serve with boiled rice, or breads of your choice and salad.
This has Taste and is a Treat.
NEEM or INDIAN LILAC TREE with AMAZING MEDICAL PROPERTIES

If, like me you’ve never heard of this tree before, you are forgiven. It grows in the Middle East, the Indian subcontinent, Africa and other parts of Asia. It is believed to have originated in Myanmar and Assam, in north eastern India. Its botanical name is Azadirachta indica, derived from the following sources: - azad, meaning free, dirackht meaning tree and indica, referring to India, so it’s the free tree of India. It belongs to the Meliacaea family of trees so is related to mahogany, and is easily carved into small boxes, toys and large chests for storing clothes. It is good for this purpose as it is a natural insect repellant.

The neem tree is associated with snake cults as well as the goddess of smallpox, Sithala, who makes her home in them. The great goddess Kali is believed to dwell on the tree and stones representing her may be set in front of the tree and worshipped. The sacred neem tree is important to Hindus.


Here in Pakistan people use neem for other purposes too. If they roll up their carpets in summer, they put neem leaves and tobacco in them to stop insects nesting in them. They say the bark is good to clean the teeth, and an infusion can help gums and teeth. If you boil neem leaves you can clean wounds, and use as a skin tonic. It is indeed a versatile tree.
CHICKEN in TAMARIND (IMLI) and TOMATO SAUCE RECIPE
Chicken in Tamarind and Tomato Sauce
Ingredients
½ kg boneless chicken cut into pieces
½ kg peeled, diced tomatoes
1 onion chopped
2 tbsps fresh lemon juice
2 tbsps sugar
20 gr. tamarind (dried and stoned)
4 green chillies, finely chopped
1 handful mint leaves
½ handful coriander leaves
1 tbsp garam masala
1 curry leaf
1 tsp turmeric
salt and black pepper to taste
½ cup cooking oil
Method
Mix the garam masala with the salt and pepper and rub over the meat. Put onion, tomatoes, sugar, tamarind and chillies into a pan with three glasses of water. Boil until one glass of water is left. Add the mint and coriander and stir.
Pour the oil into a frying pan and add the chicken and curry leaf and fry for 10-20 mins, or until cooked right through. Now put all this into the pan with the sauce. Cook for 2 mins over a low heat.
Remove from the heat, stir in the lemon juice and leave to stand for 5 mins.
Serve with naan, chapattis or pitta bread.
This has Taste and is a Treat.
Ingredients
½ kg boneless chicken cut into pieces
½ kg peeled, diced tomatoes
1 onion chopped
2 tbsps fresh lemon juice
2 tbsps sugar
20 gr. tamarind (dried and stoned)
4 green chillies, finely chopped
1 handful mint leaves
½ handful coriander leaves
1 tbsp garam masala
1 curry leaf
1 tsp turmeric
salt and black pepper to taste
½ cup cooking oil
Method
Mix the garam masala with the salt and pepper and rub over the meat. Put onion, tomatoes, sugar, tamarind and chillies into a pan with three glasses of water. Boil until one glass of water is left. Add the mint and coriander and stir.
Pour the oil into a frying pan and add the chicken and curry leaf and fry for 10-20 mins, or until cooked right through. Now put all this into the pan with the sauce. Cook for 2 mins over a low heat.
Remove from the heat, stir in the lemon juice and leave to stand for 5 mins.
Serve with naan, chapattis or pitta bread.
This has Taste and is a Treat.
NUTTY CHICKEN RECIPE
Nutty Chicken
Ingredients
1 kilo boneless chicken pieces
2 onions, sliced
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, chopped
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tsp black pepper
salt to taste
20 gr. pistachio nuts,
20 gr. almonds
20 gr. walnuts
1 tbsp desiccated coconut
1 cup cooking oil
1 handful chopped coriander leaves
Method
Fry the onion until it’s brown, add ginger and garlic and cook for 2 mins. Then add chicken, tomato, spices and seasoning, and cook on a low heat for 10 mins in its own juices.
Crush the nuts together and add them to the pan with ½ cup of water and cook for a further 5-7 mins. Add fresh coriander and chillies, stir into the dish, then remove the pan from the heat and leave to stand for 5 mins.
Serve with boiled rice.
This has Taste and is a Treat.
Ingredients
1 kilo boneless chicken pieces
2 onions, sliced
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, chopped
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tsp black pepper
salt to taste
20 gr. pistachio nuts,
20 gr. almonds
20 gr. walnuts
1 tbsp desiccated coconut
1 cup cooking oil
1 handful chopped coriander leaves
Method
Fry the onion until it’s brown, add ginger and garlic and cook for 2 mins. Then add chicken, tomato, spices and seasoning, and cook on a low heat for 10 mins in its own juices.
Crush the nuts together and add them to the pan with ½ cup of water and cook for a further 5-7 mins. Add fresh coriander and chillies, stir into the dish, then remove the pan from the heat and leave to stand for 5 mins.
Serve with boiled rice.
This has Taste and is a Treat.
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