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Thursday, April 1, 2004

LIME PICKLE

Lime pickle
Ingredients
Fresh lime (large size, thin skin, ripe) – 6
Red Chilly powder – 4 tbsps (preferably Kutilal or coarsely powdered chilly powder)
Salt – 4 tbsps
Asafoetida – ½ tsp
Sesame Oil – ¼ cup
Mustard seeds – 1tsp

Method
Take 6 large Fresh lime, which have think skin and are totally yellow indicating that they are ripe. Cut them into medium pieces or ¼ pieces. (Preseve the juice while cutting).

Add Salt, Red chilly powder and the Asafoetida and mix well.

On the second day add 1/4 cup of sesame oil and leave it aside.

On the Third day, add mustard seeds to 4 spoons of oil and when it splutters add
fenugreek seeds and asafoetida. Add this to the pickle and mix.

Store in the refrigerator.

Monday, March 15, 2004

FACE

FACE
Face looks very tired and dull
·Drink plenty of water. By drinking water skin will become moisturised, softens and healthy. It is also essential to avoid all confectionery, chocolates, cakes, sweets, and soft drinks, which are high in sucrose. You can replace all refined, fried and processed junk food with whole grains, fresh fruits, and raw vegetables. Evening prime rose oil is good for healthy skin. Include wheat germ in the daily diet.
· Drink carrot and tomato juice every day. Apply honey and turmeric on the face before bath. Include plenty of fruits and vegetables in the diet especially that contain vitamin A and C like mango, papaya, carrot, green leafy vegetable, lemons, sweet lime, oranges, cabbage. Drink plenty of water.
· A raw cucumber rubbed over the face and neck will remove brown spots, blackheads, and wrinkles. Use each night.
·Turmeric Face Mask : The traditional mask is widely used in India especially at the time of marriages. The brides and even in some cases groom use it before marriage to have a glowing skin. Try it some time and you would see why this home remedy is used just before such occasion.
The ingredients for it include, 2 tsp turmeric powder, half-cup gram flour, 2 tsp sandal wood powder, 2 tsp almond oil.
Use above with a little water to make a smooth paste. The paste could be applied on the face as well as whole body. Leave it for 5-10 minutes before washing it off. It works as a natural bleach.

Tuesday, March 2, 2004

CHINESE CHAAT

CHINESE CHAAT
Ingredients
100 gm Paneer (cottage cheese)
50 gm black-eyed beans (Lobiya)
1 cup boiled noodles
1 medium-sized cucumber
2 pineapple slices
1 large onion
2 tomatoes
A pinch of Ajino moto (optional)
1 tbsp Soya sauce
1 tsp vinegar
1 tbsp ginger-garlic paste
2 tbsp olive oil

For garnishing : 2-3 tbsp cornflakes

Method
Soak the Lobiya overnight. Drain and keep aside. Peel and cut the onion into large pieces. Peel and cut the cucumber into cubes. Cut the tomatoes into quarters, cut the pineapple slices into big pieces. Cut the paneer into cubes. Heat the olive oil in a wok, Add the ginger-garlic paste and fry, Add the onions and fry, add all the ingredients and lower the flame. Don’t fry until soft, Just toss only. Toss very gently and allow to cook over a low flame for only 2-3 minutes. The vegetables should be crunchy. Serve garnished with cornflakes.

Tuesday, January 27, 2004

SAUCES - TOMATO SAUCE

Tomato Sauce

Ingredients
2-1/2 kg. ripe tomatoes
200 gms.sugar
1/4 cup salt
1/4 cup red chilli powder
1/2 tsp. citric acid
150 ml. brown cooking vinegar
Crush to coarse bits:
1" piece cinnamon
6-7 cloves
2 bay leaves
2 large black cardamoms
Method:
1.Tie crushed spices in a clean muslin cloth to form a pouch.
2.Wash and wipe tomatoes dry.
3.Chop and boil, without adding water.
4.Take care to stir frequently.
5.When tomatoes get soft, blend to a smooth puree.
6.Strain,discards seeds, skins,etc.
7.Put back to boil in a heavy, deep saucepan.
8.Put in spice bag, allow to boil in it.
9.When reduced to half, add sugar and salt.
10.When almost done Pour a tsp. of the sauce on a cold plate. If it spreads a little, not leaving water around it, then the sauce is done. Add chilli and vinegar.
11.Boil again for 2-3 minutes. Remove spice bag.
12.Take off fire, add citric acid, stir well.
13.Pour into sterile bottles, cool, close caps, seal with wax.
14.Once bottle is opened for use, refrigerate.
Making time: 1 hour
Makes: 1.4 kg. (approx.)
Shelflife: 8-10 months

Sunday, January 25, 2004

POTATO CAKE

POTATO CAKE
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method
The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds.
Meanwhile mix cheese, milk, crumbs, flour and the crushed red chilly. If mixture feels thin, add some more bread crumbs. Add salt to taste.

Heat a thick nonstick pan about 5" diameter. Apply 1 tsp. butter on bottom of pan. Arrange the grated or sliced potatoes to cover the pan. Top with sliced capsicum. Pour the cheese, milk, bread crumb, flour and crushed red chilly mixture prepared earlier all over evenly.
The mixture should cover all the potatoes. Sprinkle fresh ground pepper, salt
Simmer on low till the bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.

Variation: Bake the same if desired, instead of roasting.

Making time: 40 minutes

Tuesday, January 20, 2004

PEANUT AND CORIANDER CHUTNEY

Peanut and coriander chutney

1 cup (250 ml) fresh coriander leaves, packed
a½ cup (125 ml) Roasted peanuts, (remove the skin)
1/3 cup (85 ml) Fresh grated coconut
1-2 Green chillies
1 tbs Tamarind paste.
1 tbs (20 ml) peanut oil or any vegetable oil
1tsp Roasted Jeera(Cumin) or Jeera Powder
Salt as per taste
1 tsp (20ml) sugar
½ cup (60 ml) cold water
Method
Dry roast the coconut in a 1 tbs of oil till u get the roasted aroma of the coconut (till it is pink in color). In your mixie jar put the roasted coconut, tamrind paste, roasted peanuts, roasted Jeera, salt, chillies, sugar, cold water and fresh coriander leaves and blend to a smooth paste.

Tuesday, December 23, 2003

ART OF KOLAM


KOLAM
As we enter a new era, with the pressures of work and commitments and responsibilities towards work and family we are forgetting our glorious tradition and rich culture. The ma-kolam and arishi podi (rice powder) kolam were first replaced by readymade kolam powders and then have now been replaced with sticker decal kolams and also time saving devices such as rollers and moulds, all these indicate the modernization and evolution of the kolam, these devices indicate our desperate bid to continue with the tradition, without having to make the effort of drawing intricate designs and patterns outside the house. The Kolam marks the virtues of the Hindu woman who can maintain a morning tradition even while getting her family and sometimes herself ready for work and school. Unfortunately the practice of drawing the kolam is becoming nearly extinct in metropolitan cities where more and more are living in high-rise apartment buildings and among our people who have settled abroad.
The Kolam Tradition
Kolam refers to drawing intricate designs and patterns on the floor in front of houses and in front of deities in puja rooms. Traditionally, the women of the household would take their morning bath and then sprinkle the threshold with water or diluted solutions of cow-dung cake, this mixture was used to work as an antiseptic to kill any unhealthy impurities in the area and would also allow the drawing to sit more firmly and strikingly on the ground by giving it a darker background, the finely ground rice flour would then be taken into their hands and deftly released in a moving stream that hits the ground and forms the lines of the drawing. This ritual was done to sanctify the threshold and invite the blessings of Gods and bring in positive energy into the house. It is an age old cultural tradition of south indian families going back to many many generations. Young girls learn most of the artwork from their mothers, grandmas, aunties, other female relatives or friends.

On special Occasions like festivals or when there is a family function, the women would draw huge Ma-kolams.
Ma-kolam : refers to the paste made from rice. Rice is soaked overnight and then ground into a fine paste.
Tip!!!! : My mom used to add a little ulundhu (udad dal) to the rice so that the maa-kolam will look more striking and sit firmly on the ground like a painting.

Color powders add an additional charm. In the past charcoal powder, turmeric powder, red soil and powdered brick were used for colors, that’s not the case any more."

The kolam can also be decorated with different flowers like the kolams done in kerala for Onam.

History of Kolam
The religious meaning and function of these drawings is to honor Lakshmi, the Hindu goddess of wealth and prosperity, and to invite her blessings into the home. The designs are also believed to sanctify and protect the dangerous and small space of the threshold. This space (the threshold) is believed to be dangerous because it separates the auspicious, pure, protected, and safe world of the home from the inauspicious, impure, unprotected, and dangerous world of the outside. If the threshold is not constantly sanctified by the kolam inauspicious forces may trespass into the home and eventually disrupt the health and well being of the family. Thus this function of warding off inauspicious forces at the threshold by invoking the Hindu Goddess Lakshmi and sanctifying the space is the most commonly stated meaning attributed to the domestic ritual drawings.
Another legend of the kolam is, when the son of a King's high priest died, Lord Brahma, asked the king to paint the image of the boy so that He may revitalize him. And thus started the tradition of drawing the kolam, this was mentioned in the earliest Indian treatise on painting Chitralakshana.
Kolam has been developed as an art form - it is not uncommon to see very intricate street paintings (rangolis) with religious themes. In Bombay especially you see some very artistic drawings of Gods made by street painters on the street.

Significance of Kolam
Kolam is not an art that needs formal training. It is enough if one can draw and has imagination. Kolam skills are considered a mark of grace, dexterity, discipline and concentration. It also imbibes the value of patience in the person. Drawing the kolam is an important part of our rich culture and landscape.
The most common kolam designs start with dots which are connected to form lines and other geometrical shapes such as swastika, aum, stars, squares, circles, triangles etc. These geometrical shapes must be formed in continuous string of lines. Some of the drawing start with a certain number pattern of points (the numbers are such that they bring prosperity for eg. 3, 5 7 etc. usually odd numbers.) something like numerology where certain numbers hold significance, these numbers are followed by curly lines going around these points. Many of these are completed with a single line going in an elegant but zig-zag away around the entire set of points.

During Diwali and other festivals much more intricate shapes and designs are implemented, the kolams are even bigger in size.

The Tamil month of "Margazhi" (Dec- Jan) is particularly important when fairly large size Kolams are put in front of the houses, with additional decoration of Kolams with yellow flowers of pumpkin. Putting Kolams in front of the houses is very much in practice in south Indian villages.

The beauty of this practice is not its aesthetic appeal - but also its usefulness to even the smallest creation. The patterns are drawn in rice flour so ants, insects and birds can feed on them.
Cow dung is mixed with the water that is sprinkled on the ground prior to the kolam application not only for giving a darker background but also for its disinfectant nature.
Drawing a kolam early in the morning helps inhale fresh air. Drawing a big kolam can take at least a couple of hours, which is a good exercise.

Recent findings on Kolam
Kolams are also expressive of mathematical ideas. In the last few decades, kolam figures have attracted the attention of computer scientists interested in describing images with picture languages. Different picture languages have been developed to describe different kolam families.

Kolam is also known as, Chowkpurana in Northern India, Madana in Rajasthan, Aripana in Bihar, Alpana in Bengal, it is the ancient Hindu religious floor art.

More recently, kolam drawings have moved into cyber space where new designs are created and sent by electronic mail to female relatives or friends.


Conclusion
“A HEALTHY MIND AND A HEALTHY BODY”
Can you imagine!!!!, drawing the kolam had so many gains. Not only was it done for ones own benefits like getting fresh air, exercise, developing the qualities of patience, dexterity, grace, concentration and discipline but also for disinfecting the courtyard of the house so as to create a healthy atmosphere and even for feeding smaller insects.

The Hindu woman is torn apart between the worlds of tradition and modernity. In today’s challenging world the woman often has to manage her home and work, with pressures and demands on both sides, if she makes the time to draw kolam in front of the deities in the pooja room or at the threshold of the house, if not in the morning atleast in the evenings, it will not only help her to de-stress, but also give her a moment to herself. It is a creative art, which will develop her mental skills and at the same time serve the dual purpose of saving and retaining our age old tradition and rich culture from dying.

Friday, December 5, 2003

SUGAR SYRUP FOR SWEETS (CHAACHNI)

SUGAR SYRUP FOR SWEETS (CHAACHNI)
To make Sugar Syrup for sweets also known as “Chaachni “ in the north and “Paahu” in the South.
Take sugar and water in equal measures i.e 1:1 ratio in a deep saucepan. Bring to boil, stirring occasionally. Keep checking, once the first thread forms, it proceeds to thicken to the next stages very quickly.

What is the thread test?

Following is the thread test (tar) to check required consistency of syrup (chaachni)

  • If no thread is formed, but there is stickiness in the syrup when tested, then it is 3/4 tar (thread). This consistency is generally used in dipping sweets like, gulab jamoon, Rasgulla(Rosogolla) boondi, jalebi, imarti, etc.
  • Boil some more and when 1 thread (ek tar) forms, it is used in soaking sweets like malpua.
  • On further boiling 2 threads (two tars) are obtained and this is used in sweets like burfis, mohanthal, etc. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. After this stage do no stir briskly and continuously or the sugar will recrystallize.
  • Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like badusha (balushahi), shankarpakle(sweet maida biscuits), etc. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled.

Tips:

  • Make the sugar syrup simultaneously while making the recipe, reheating the syrup too many times will alter the texture of the resulting sweet dish. To save time, prepare the syrup on a second burner, while making the rest of the recipe. This will avoid excess wastage of time and unnecessary cooling off, of the fried flours, etc. as the recipe demands.
  • When the mixture comes to a boil, add 1 tbsp milk, A thick scum is formed on the surface of syrup, it is time to strain.
  • Always use a metal strainer or moist cloth to strain the hot syrup, never use plastic.

Tuesday, December 2, 2003

FEET

FEET

-For tired feet, put some salt in a bucket of luke warm water and let them soak
-Use a pumice stone or scrubber regularly on the heels and soles of your feet, this will prevent calluses from forming
-Trim your nails and if u want to grow your toe nails then ensure that it is kept clean, Use a nail brush to remove the dirt and grime that gets stuck in the nails and this causes smelly feet.

Home remedies for corn
Calluses or more popularly know, as corn is the area of skin, which is thickened due to pressure, which is applied constantly to it. The primary difference between corn and calluses is that calluses are bigger in size and develops in the soles of the feet whereas corns are smaller and affects primarily the toes. Corn could be extremely painful and in some cases, it does not give any pain. It looks like a hardened mass, which looks yellowish. In the cases where it is not painful, there is a danger that it could grow and become painful at a later stage. Corn should not be ignored. Corn is a problem, which is faced by nearly all the people during some part of their life. Symptoms of corn include patches of hardened and thickened skin primary in the points where shoes exert pressure. This could be caused if you wear firm slippers, warn out shoes or ill fitting shoes.


Home remedies
·Application of castor or coconut oil softens the corn, which is other wise in a hardened form
·Turmeric powder also helps in corn. Mix turmeric powder with honey or holy basil oil and apply it on the affected areas.
·If your shoes is giving extra pressure on your feet then try a sole or replaceable pad inside your shoes.
·Papaya fruit milky juice could also be applied on the corn in order to remove it.
Home remedy for cracked heels:Lack of moisture and oil could lead to cracked heels.

Feet care for cracked heels
-Massage your feet once in a week with glycerin and oil
-Use a good moisturizer daily.

Home remedy for enlarged veins

-Wearing high heels could cause this problem. Other reason for this type of problem occurs to people who have to stand for longer hours.
-Feet care for enlarged veins:
-Avoid wearing very tight shoes
-Get a little rest during day. Take off your shoes and rest your toes higher then your head.

Home remedy for blisters

If you were wearing tight footwear that pinches your feet, you would get blisters. Wearing very loose shoes will also not help too as constant rubbing can also give rise to blisters.
Feet care for blisters
-Do not wear the shoe which caused blisters until blister has dried.
-Puncturing blisters could infect your skin.
-Good talcum powder on blisters would keep them dry.
-Apply an antiseptic cream over blisters when at home.

Saturday, November 22, 2003

AVIAL (Mixed Vegetables in Coconut and Yogurt Gravy)

AVIAL (Mixed Vegetables in Coconut and Yogurt Gravy)
Avial is one of the most nutritious dish, as it has all the vegetables and tastes good with Chappati or Rice. It is healthy as it does'nt have much oil or spice.

Ingredients
White Pumpkin (Elavan) – 1/2 cup

Elephant yam (Chenai) – ½ cup
Raw banana (Vazhakkai) - ½ cup
Podavalangai (Snake gourd) - ½ cup
Drumstick – 1 stick
French Beans - ½ cup
Gherkins (Covakkai/ Tondli) – ½ cup
Carrots - ½ cup
Green Peas – ¼ cup
Potatoes - ½ cup
Tomatoes - ½ cup
Green Chilies - 2 -3
Plain Yoghurt - 1cups (optional)
Grated Fresh Coconut -- 1 cup
Cumin seeds - 1 tbsp.
Curry Leaves – 1 Sprig
Turmeric powder - 1 tsp.
Asafetida - a pinch
Coconut Oil - 2 tsps
Salt as per taste

Method
The vegetables of the Avial are all cut in long strips. Peel and cut the White Pumpkin, Elephant Yam, Raw banana, Potatoes and Carrots into long strips, about the size of your last finger. Cut the Drumsticks and Snake Gourd also into long strips. Chop the top and bottom of the french beans and cut them also into strips of the same size. Chop the tomatoes and keep aside.

In a kadhai (wok), take elephant yam, add water, ¼ tsp of turmeric, and salt and allow it to cook covered with a lid, When it is half cooked, Add the remaining vegetables, curry leaves, salt, asafetida and water, cover and cook. After 10 -15 minutes, add the chopped tomatoes. Cook the vegetables till they are done.

In a mixie, blend the freshly grated coconut, cumin seeds and green chillies, Grind until the coconut starts to release the milk. Pour this grounded mixture into the cooked vegetables and mix. If you are adding yogurt, Add the yogurt to the coconut mixture in the mixie and blend once so that it forms a uniform mixture. Add the mixture to the cooked vegetables, stir well and allow it to simmer for a minute on low flame. Stir once more. Just pour raw coconut oil over the Avial and stir once. Remove from heat and keep aside. Serve hot with Chappati or Rice.

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