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.