WHAT IS BAINGAN KA BARTHA? SMOKED AUBERGINES: HOW TO MAKE DELICIOUS, EASY, SPICY SMOKED AUBERGINES WITH ONIONS

BAINGAN KA BARTHA

Baingan ka Bartha is a traditional vegetarian Pakistani recipe and a great way of cooking aubergines. As the skin is removed it is OK for those who suffer from IBS or Irritable Bowel Syndrome. First of all you have to char the aubergines over a gas flame so tat the skin can be removed easily and this gives the aubergines a delightful smoky flavour.

SPICY SMOKED AUBERGINES WITH ONIONS

Ingredients

2 medium aubergines

4 cloves garlic, finely chopped

1 inch ginger root, finely chopped

6 green chillies, finely chopped

3 tomatoes, chopped

6 onions, sliced

1 tbsp lemon juice

1 handful coriander leaves, shredded

½ handful mint, shredded

1 tbsp cumin seeds

1 tsp coriander seeds

1 tsp ajwain or thyme

1 tsp garam masala

1 tsp turmeric

1 tsp freshly ground black pepper

1 tsp chilli powder

salt to taste

2 cups oil

Method

Char aubergine skin all over, over a low gas flame or place in an oven on a baking sheet; 5 minutes each side.

Put in cold water to remove all the skin. Remove the stem from the top of the aubergine and chop into small pieces.

Heat the oil in a pan and throw in the garlic, ginger and cumin seeds and cook or 1 minute. Add the chopped aubergines, salt, turmeric, green chillies and black pepper and fry for 3 minutes.

Then add the tomatoes, coriander seeds, chilli powder, ajwain or thyme, garam masala, and stir well until the tomatoes disintegrate.

Now add the onions and stir well to mix. Lower the heat and cover for 3 minutes. Then turn the heat up to medium and stir so that the mixture doesn’t stick for 5 minutes or until the oil rises to the top and can be clearly seen.

Add the coriander and mint leaves and remove from the heat. Leave for 5-10 minutes to settle and serve with roti, chapattis or naan or other bread of your choice.

This has Taste and is a Treat.

WITCH HAZEL-NATIVE TO NORTH AMERICA,HEALTH BENEFITS AND USES

WITCH HAZEL TREE, HAMAMELIS VIRGINIANA

The Witch Hazel tree has a curious history surrounding its name. When the first colonists arrived in America, they found this tree growing. The Native Americans used it for reducing swellings, making poultices form the leaves, twigs and bark of this tree. It looks a little like the Hazel tree (Coryllus avellana) and in Britain there is the wych elm so it would seem that the early colonists combined the names but modern spelling has called he tree the witch rather than wych hazel. Presumably it is called virginiana after the colony of Virginia which was named after Queen Elizabeth I who was known as the Virgin Queen as she never married. Hamamelis is a combination of the word hamam meaning bath or more specifically the Turkish bath and meli which is Greek for apple and honey. There are many kinds of Witch Hazel trees one of which is Hamamelis mollis which has its origins in China and seems not to have the same medicinal properties of the American variety. This one was introduced into the UK from China in the 1880s and is used for ornamental purposes only.                                                                                           

   Hamamelis virginiana can grow in the UK but does not produce seeds, but this tree gets its name Snapping Hazel, it is thought because when they seeds ripen the pod ejects them rather violently and a definite noise can be heard. It is also called Winterbloom as its leaves fall in autumn and the flowers then appear. These can be yellow-gold, or red or orange, and the nuts appear after the flowers have died. The trees usually only grow to heights of between 10 and 12 feet, and have several slender trunks coming from one root system.

  The leaves and bark of this Witch Hazel have astringent qualities due to the tannins they contain and they have been used as a sedative and tonic. Today the extracts prepared from the leaves, twigs and bark of the tree are used in preparations to reduce the pain of piles and to dispel them, and Witch Hazel has been approved for such use by the German Commission E a which has also approved the tisane from the leaves for gargling to reduce the inflammation associated with a sore throat. It is also taken to help skin problems along with cream containing witch hazel extracts.

  In the past Witch Hazel’s parts have been used to stop internal bleeding and haemorrhage. A decoction was used for excessive bleeding during periods and in the event of back-street abortions it was given to prevent bleeding and as a general tonic.

A tisane of the bark or leaves or a combination of both was used for stomach problems and applied externally to varicose veins.

     The extract available over the counter is good for insect bites, and inflammation of the eyelids as well as for piles.

  The leaves contain tannins as does the bark, and flavonoids including kaempferol and quercetin. The leaves also contain caffeic and gallic acids which are both phenolic acids. The tree has been used for centuries for the same ailments, and it seems that the extracts from it work without ill effects except perhaps for slight irritation and a burning sensation when the cream or lotion is applied to weeping piles.

ALOO CHOLAY ( CHANA CHAAT): HOW TO MAKE DELICIOUS POTATO AND CHICKPEA DISH

ALOO CHOLAY RECIPE

This is very tasty and the imli (tamarind) water makes this dish special. However some people don’t like it so you can serve the water separately. If everyone likes it then stir it into the mixture. People eat it during Ramadan to break their fast as it is light and easy to eat. The main meal is served later.

  In India and Pakistan this is a very popular dish and there are many street vendors who sell it. People take advantage of this as it can be time-consuming to make as here the chickpeas are soaked overnight and then cooked for hours until they are tender.

Ingredients

½ kilo potatoes peeled and boiled whole in salted water.

250 gr chickpeas cooked until tender (in salted water)

2 onions, finely sliced, or chopped into small pieces

2 tomatoes chopped into small pieces

2 green chillies, finely sliced

½ handful fresh mint leaves, finely shredded

100 gr imli (tamarind) boiled in four glasses of water and the liquid reduced by half

4 tbsps lemon juice

1 tbsp garam masala powder

1 tsp freshly ground black pepper

chilli powder and salt to taste

Method

Leave the potatoes to cool and then cut them into cubes.

Drain the chickpeas and add them to the potatoes.

Now add the vegetables and mint leaves. Mix well and add the spices and lemon juice and mix well. At this stage it can be put in the fridge for later use.

When ready to serve, put on plates and serve imli water separately. It is better not to put the mixture in the fridge with the imli water already in it.

This has Taste and is a Treat.

WHAT IS PEEPAL? SACRED FIG TREE: FOLK REMEDIES, CUSTOMS AND MEDICAL EVIDENCE: PEEPAL PICKLE RECIPE FOR HEALTH

PEEPAL, PIPAL, BO TREE, SACRED FIG TREE, FICUS RELIGIOSA

The Peepal tree is known by many names in the Indian subcontinent, including Bodhi tree, Sacred tree, Ashvatta and the Buddha tree. It is a large fast-growing deciduous tree that has leathery green heart-shaped leaves and a spreading crown. It is thought to be the female counterpart of the bohar or banyan tree, and they should, it is thought, be planted near to each other. In one custom a young person plants a peepal tree and a bohar tree close to home and there is a ceremony in which the trees are ‘married’. This will protect the home and the young person from misfortune it is believed. As a member of the Ficus family its fruit are purple figs like those of the Punjabi fig tree and both ripen in May. It is sacred to Buddhists and Hindus and people leave coloured silks on the tree as they pray for increased fertility, children and a happy long life.

  In the past women who were infertile would stand under a peepal tree in spring when or after it rained and open their mouths to catch the water that drained from the new leaves. It is said that this worked for some.

  Another remedy for a woman’s infertility is to take 10 leaf buds and an eighth of a litre of cow’s milk and boil this until the milk has gone. Leave to cool and eat it. You can eat the same amount twice a day or more for seven days and Insh’allah Allah will help.

  It is said that Buddha achieved Enlightenment while sitting under a peepal tree, and its leaves are used in religious ceremonies. It is a symbol of peace and Enlightenment and a personification of Buddha. For Hindus it is sacred to Vishnu who was born under a peepal tree, and it is a sin to destroy either this tree or the banyan.

  Some Indians preserve the leaves of this tree by painting them with gold acrylic paint and they are then decorations with religious significance. A deep red dye is obtained from the bark, but this is of secondary importance, as the peepal tree is a religious and medicinal tree.

  All parts of the tree are used in folk medicine, with the juice from the leaves being used for ear ache. People heat the leaves over a flame and collect the juice from them. The powdered bark is used to heal wounds, and used in a poultice to reduce the glandular swelling when children have mumps. The root bark is used in preparations for stomach problems while the roots are used for gout and are also chewed to prevent gum diseases. The fruit, like all figs is used as a laxative and to prevent constipation; it is also employed to promote digestion and stop vomiting. It is believed to be good for the heart, to cure bad breath and figs quench thirst. The powdered fruit is given to people with asthma. The seeds are used as a diuretic and to cure urinary tract disorders, and sometimes the leaves are used to cure constipation if the fruit is not available. Parts of the tree are used for jaundice and it is also said to stop palpitations and strengthen the heart.

  One remedy for constipation is to dry the leaves in the sun then grind them to a powder, mix with gur (jaggery) and anise then mix with water and drink. For dysentery fresh peepal leaves and coriander leaves are given with sugar and chewed slowly.

  In folk medicine to quench a thirst you take the bark of the peepal tree and burn it until it becomes charcoal, then put it in a glass of water and drink the water. (This is similar to a remedy my father gave me as a child, if I had been vomiting; he would take an ember from the fire and put it in a glass of water and I would have to drink it. It didn’t taste bad and it always worked.)  For diarrhoea again burn the bark and use the charcoal, but crush it and mix with a little water to form a paste, and put ½ tsp on the tongue then swallow it with water. (This is for babies and young children.)  To bring out bruises and relieve swellings take the bark and crush it with a little water so that it forms a paste, then put this on the affected area and the bruise will start to appear or the swelling will go down. If you have frequent nosebleeds, grind the bark and soak in water overnight. Strain, add sugar and drink the water in the morning before you get out of bed.

  In Ayurvedic medicine, the bark is for diarrhoea, dysentery, piles stomach problems, gonorrhea burns and used as an anti-inflammatory. A decoction of the bark is given for gonorrhea, hiccoughs, skin diseases and vomiting. It is said to have cooling properties. The leaves and tender shoots are purgative and have wound-healing properties and are given to cure some skin diseases. The juice of the leaves is for sexual problems, such as erectile dysfunctions and impotency, and is thought to be an aphrodisiac. It is also used to treat asthma, diarrhoea, toothache and gastric problems as well as migraines, eye problems and scabies. A decoction of the leaves is used to kill the pain of toothache. The dried fruit is used to treat T.B., fever, paralysis and piles, and the seeds are cooling and used as a laxative. The latex from the tree is used for neuralgia, inflammation and piles, so it has the reputation of being a cure-all.

  The fruit contains pinene as does the Chaste tree and wormwood, as well as limonene, also found in citrus fruits such as lemons and citrons. Parts of the tree have tannins which may possess the ability to increase collagen which would promote wound-healing. The figs help the body produce serotonin which is a mood enhancer, and the peepal tree can help in diabetes as it lowers blood glucose levels.

  Clinical trials have shown that many of the traditional uses of the peepal tree have a sound basis, as it has been shown that the tree has antifungal properties, antimicrobial ones, is a source of antioxidants, can help stop convulsions, is immunomodulatory, can lower blood cholesterol levels, can help with asthma, is estrogenic, can enhance cognitive powers and mood, has some pain-killing properties, and can kill intestinal worms. The root contains phytosterols, amino acids, phenolic compounds and furanocoumarins. The bark contains tannins, saponins, flavonoids, steroids, terpenoids and cardiac glycosides.

  More research is to be done on the peepal tree, but it seems as though traditional healers, once again, know what they are doing when it comes to plant medicine.

PEEPAL PICKLE

Ingredients

leaf buds (young leaves before they open) of peepal

water

salt

mustard oil

Method

Wash the leaves carefully and then boil them in water to get rid of the sour taste; then discard the water.

Sprinkle salt over the leaf buds and leave them in the sun to dry off.

When the water has evaporated, put them in a glass jar with a tight-fitting lid. Pour mustard oil over them to cover them and put on the lid.

Leave the jar in the sun for 2 days and the preserve will be ready.

Use this as a tasty remedy for bouts of sickness and diarrhoea.

If you have fever, take 1 tbsp of the pickle and it will soon go.

This has Taste and is a Treat(ment).

WHAT IS EPHEDRA DISTACHYA? SEA GRAPE - HISTORY, USES AND HEALTH BENEFITS

SEA GRAPE, EPHEDRA DISTACHYA

The sea grape is native to Central and Eastern Europe, although other species of Ephedra grow in Asia , eastern and North Africa, Europe and both North and South America, in arid zones. It likes sandy places, hence the name sea grape, which is the same in Turkish, deniz usumu and French, raisin de mer. It has needle-like leaves which are the stems on which the usually yellow flowers and edible red fruit grow. Its seeds are dark brown, glossy, smooth and oval, with 2 per fruit. The evergreen stems may be erect or recumbent, and grow to between 25 and 100 cm long or tall, and can be harvested and dried for later use at any time of year.

  In China and the Indian subcontinent Ephedra species have been used in traditional medicine for centuries, for bronchial complaints, asthma and allergies such as hay fever. Dioscorides also used Ephedra and it was used in traditional medicine in Europe during the 15^th to the 19^th century.  The German Commission E has approved the use of Ephedra for mild bronchiospasms and related problems.

  Ephedra contains ephedrine which has similar effects to amphetamines and to the adrenaline naturally produced by the body. Its use has been prohibited in all international sporting events as it is considered a performance-enhancer. Ephedrine can cross the blood-brain barrier and triggers the brain to release dopamine, so stimulating the central nervous system. In the short term this enhances moods and improves alertness, while decreasing feelings of fatigue and increasing physical activity. Ephedrine, which is an alkaloid, was given to Japanese kamikaze pilots in World War II, reportedly.

  Ephedra has had some fame as a weight loss herb, although alone it is not terribly effective; combined with caffeine or aspirin its effects are enhanced. In fact it works better for allergies when used in combination with other herbs such as Thymus vulgaris (thyme), Primula veris (cowslip), Hyssopus officinalis, (Hyssop), Urtica dioicea (nettles) or Chamaemelum nobile (Roman chamomile).

  In Ayurvedic medicine Ephedra is used for arthritis and edema, principally.

  It should only be taken on a doctor’s advice and should not be used with monoamine oxidase (MAO) inhibiters and people with high blood pressure, angina, glaucoma, prostate diseases and hyperthyroid problems should avoid it.

  

JUPITER'S SAGE - HEALTH BENEFITS AND USES

JUPITER’S SAGE, SALVIA GLUTINOSA

Jupiter’s Sage, or Jupiter’s Distaff or Staff is a member of the sage family and is a Lamiaceae or Labiatae. It has both culinary and medicinal uses, although these are not well documented. It is native to Central and Eastern Europe and West Asia, growing in damp places and in deciduous forests. It has aromatic leaves which are or were, at least used in country wines. It produces a sticky, edible gum and this gives rise to other names for the plant which include Sticky Sage and Glutinous Sage.

  It has heart-shaped green leaves and yellow flowers which are dotted with maroon or red-brown marks. Not much research has been done on this plant although what has been done suggests that it could be useful medicinally.

  The gum contains triterpenes, which include friedelin, β-amyrin, 11a-hydroxy- β-amyrin and epialauserol; 15 diterpenoids have been isolated from the dried roots of this plant, among them isotanshinone which is a new natural product. Eleven new compounds were also found.

  The plant also contains linalool which is used in perfumery, is a natural insecticide and comes form various plants including lemons and bergamot; also nonanal and β-Ocimene. The essential oil proved in lab tests to be effective against E.coli and Staphylococcus aureus so it has antibacterial properties. This leads one to believe that it is useful against some gastro-intestinal problems, so perhaps this is how it is used in folk medicine in places where it is indigenous. However this is purely speculation.

  Researchers think that it might be useful in preparations with antiepileptic, antiarhythmic, analgesic and spasmolytic effects.

  It also contains the bioflavonoids which are actually flavones, apeginin and luteolin. The latter has antioxidant properties as well as anti-inflammatory ones and is believed to be an immune system modulator. Scientists also believe that it has cancer preventing properties.

Although some research has been done on Jupiter’s Sage, more needs to be done so that scientists can discover what the new substances they have found in this plant can do to keep us healthy.

  The pictures are from Luirig altervista.com which has some wonderful plant pictures of many plants.

 

MACADAMIA NUTS - HEALTH BENEFITS AND USES: BUTTERNUT SQUASH WITH MACADAMIA NUT TOPPING RECIPE

MACADAMIA NUTS

The Macadamia nut trees are native to Australia and indigenous to the rainforests of south eastern Queensland and New South Wales. They were a staple food of the Aborigines for thousands of years before they were found by the “white fella” in the shape of Allan Cunningham in 1828.  They were named after John Macadam, a chemist and member of the legislative Assembly for Castlemaine, Victoria. (Yes, the 4X Castlemaine) as he was largely responsible for them being cultivated.

  The two types of macadamia nut trees that grow in Australia are the Macadamia integrifolia or the smooth-shelled macadamia nut and Macadamia tetraphylia, the rough-skinned nut. Where their territories meet there are hybrids of these trees.

  They can grow to height of between 30 and 40 feet and can spread almost as wide, so they are not small trees. The very hard seed casing is covered in a green husk which splits open as the nut ripens. M .integrifolia has creamy white flowers, while M. tetraphylia has cream to pink flowers, none of which have petals; they are more like the male catkins of the hazel tree.

  The macadamia tree was introduced into Hawaii in 1881 and was used for ornamental purposes and reforestation. It can produce fruit after five years of being planted although it is generally not commercially viable until the tenth year. The nuts take 6 to 7 months to mature after the flowers drop and have to be left to ripen on the trees; they are then dried to produce the nuts we buy.

  The shells can be used as mulch as can the husks, which also make good fertilizer, so nothing of the nut is wasted.

  You can eat them as snacks in the same way the Greeks eat pumpkin seeds or passé tempo, or they can be used in cooking, for desserts, or main meals. They were once marketed in something called “almond coffee” although now hazel nut coffee is more popular. Unfortunately if you have an allergy to other nuts, such as walnuts, pistachios and pecans you should avoid macadamia nuts too. They can be used for ice creams, salads, roasts and casseroles and the dish below is a good starter or vegetarian main course with a baked potato and broccoli.

  They are full of vitamins and minerals and contain all 8 essential amino acids, as well as non-essential ones, and have particularly potent antioxidant properties. They help balance the Omega-6 and -3 fatty acids in the body and are rich in potassium, phosphorous, iron, magnesium and calcium, and also contain selenium, zinc, and copper. As for vitamins they have some B-complex ones, vitamin A and a little vitamin C. They contain tocopherols and tocotrienols which are derivatives of vitamin E, as well as phytosterols, for example sitosterol.

  Because they are high in fibre, they help prevent constipation, diverticular diseases, Irritable Bowel Syndrome, piles and reduce the risk of bowel cancer. They have the highest known level of palmitoleic fatty acid, which is found in beneficial fish oils such as that from salmon and mackerel, and which is at an even higher level than in olive oil.

  The Australians have done and are doing several research projects on the health benefits of the nuts, including a dietary trial to measure the part they can play in the reduction of the risk of heart disease, diabetes, rheumatoid arthritis, high blood pressure, cancer and related diseases. One project is investigating their antioxidant potential and another is trying to determine the effect of the nuts in protecting the brachial arterial wall which is associated with arteriosclerosis. They can act as modulators of the immune system and they may reduce the incidence of heart disease, according to earlier trials. They can also lower blood cholesterol levels.

  For some reason they are not as popular in Britain as they are in Australia, South Africa, the US and the rest of Europe, although I remember eating them as a child and loving their taste.

.

BUTTERNUT SQUASH WITH MACADAMIA NUT TOPPING

Ingredients

1 cup double cream

2 tbsps sage, finely shredded

1 tsp finely chopped fresh thyme

3 cloves garlic, finely chopped

salt and freshly ground black pepper to taste

1 small butternut squash, peeled, seeded, thinly sliced and cut into three pieces

6 oz feta cheese, crumbled

6 oz mozzarella, grated

½ cup freshly chopped macadamia nuts

Method

Preheat oven to Gas Mark 3/ 325° F / 165° C.

Grease a deep oven proof dish.

Whisk together the double cream, sage, thyme, garlic, salt and pepper.

Layer half the feta and a third of the mozzarella in the bottom of the dish, and then put a layer of squash and again the rest of the feta and another third of the mozzarella.

Now add another layer of squash and pour the cream mixture over it. Top this with the rest of the mozzarella and put in the oven.

Cook for 45 mins or until the squash can be pierced with a skewer or knife.

This has Taste and is a Treat.