Indian spices for all diseases – Keep it handy

COLDS

Mix a gram of “dalchini”, cinnamon powder with a teaspoon of honey to
cure cold. Prepare a cup of tea to which you should add ginger, clove, bay
leaf and black pepper… This should be consumed twice a day. Reduce the
intake as the cold disappears.

GINGER FOR COLDS.

Ginger tea is very good to cure cold. Preparation of tea: cut ginger
into small pieces and boil it with water, boil it a few times and then
add sugar to sweeten and milk to taste, and drink it hot.

DRY COUGHS.

Add a gram of “haldi” turmeric powder to a teaspoon of honey for
curing dry cough.. Also chew a cardamom for a long time.

BLOCKED NOSE.

For blocked nose or to relieve congestion, take a table spoon of
crushed carom seeds “ajwain” and tie it in a thin/muslin cloth and inhale it.

SORE THROAT.

Add a tea spoon of cumin seeds (jeera) and a few small pieces of dry
ginger to a glass of boiling water. Simmer it for a few minutes, and
then let it cool. Drink it twice daily. This will cure cold as well as
sore throat.

AJWAIN/AJMO FOR ASTHMA.
Boil ajwain in water and inhale the steam.

CURE FOR BACKACHE.

Rub ginger paste on the backache to get relief.

GARLIC FOR HIGH BLOOD PRESSURE.

Have 1-2 pod garlic (lasan) first thing in the morning with water

HONEY AND GINGER FOR HIGH BLOOD PRESSURE.

Mix 1 table spoon and 1 table spoon ginger (adrak) juice, 1 table
spoon of crushed cumin seeds (jeera), and have it twice daily.

MIGRAINE.

For the cure of migraine or acute cold in the head; boil a tablespoon
of pepper powder, and a pinch of turmeric in a cup of milk, and have it
daily for a few couple of days.

BITTER GOURD/KARELA IS GOOD.

A tablespoon of amla juice mixed with a cup of fresh bitter gourd
(karela) juice and taken daily for 2 months reduces blood sugar..

TURMERIC/ ARAD CURE FOR INJURIES

For any cut or wound, apply turmeric powder to the injured portion to
stop the bleeding. It also works as an antiseptic. You can tie a
bandage after applying haldi/turmeric.

CRAMPS

You must do a self-massage using mustard oil every morning. Just take
a little oil between your palms and rub it all over your body. Then take
a shower. This is especially beneficial during winter. You could also
mix a little mustard powder with water to make a paste and apply this on
your palms and soles of your feet.

HEADACHES.

If you have a regular migraine problem, include five almonds along
with hot milk in your daily diet. You could also have a gram of black
pepper along with honey or milk, twice or thrice a day. Make an almond paste
by rubbing wet almonds against a stone. This can be applied to forehead.

Eat an apple with a little salt on an empty stomach everyday and see
its wonderful effects. OR When headache is caused by cold winds, cinnamon
works best in curing headache. Make a paste of cinnamon by mixing in
water and apply it all over your forehead

TURMERIC

FOR ARTHRITIS.

Turmeric can be used in treating arthritis due to its
anti-inflammatory property. Turmeric can be taken as a drink other than adding to dishes
to help prevent all problems. Use one teaspoon of turmeric powder per
cup of warm milk every day.. It is also used as a paste for local
action.

GOOD FOR THE HEART

Turmeric lower cholesterol and by preventing the formation of the
internal blood clots improves circulation and prevents heart disease
and stroke. Turmeric can be taken as a drink other than adding to dishes
to help prevent all problems. Use one teaspoon of turmeric powder per cup
of warm milk every day. It is also used as a paste for local action.

GOOD FOR INDIGESTION

Turmeric can be used to relieve digestive problems like ulcers,
dysentery. Turmeric can be taken as a drink other than adding to
dishes to help prevent all problems. Use one teaspoon of turmeric powder per
cup of warm milk every day. It is also used as a paste for local
action.

HONEY IS A GOOD CURE FOR ALL DISEASES

Mix 1 teaspoon honey with 1 teaspoon cinnamon powder and have at night.

HICCUPS

Take a warm slice of lemon and sprinkle salt, sugar and black pepper
on it.. The lemon should be eaten until the hiccups stop.

HIGH BLOOD CHOLESTEROL

In 1 glass of water, add 2 tbsps of coriander/dhania seeds and bring
to a boil. Let the decoction cool for some time and then strain. Drink
this mixture two times in a day. OR Sunflower seeds are extremely
beneficial, as they contain linoleic acid that helps in reducing the cholesterol
deposits on the walls of arteries..

PILES

Radish juice should be taken twice a day, once in the morning and
then later in the night. Initially drink about 1 cup of radish juice and
then gradually increase it to 2 cup.. OR Soak 3-4 figs in a glass of water.
Keep it overnight. Consume the figs on an empty stomach, the next day
in the morning

VOMITING

Take 2 cardamoms/elachi and roast them on a dry pan (tava). Powder the
cardamoms and thereafter add a tsp of honey in it. Consume it
frequently. It serves as a fabulous home remedy for vomiting. OR In
the mixture of 1 tsp of mint juice and 1 tsp limejuice, add 1 tsp of
ginger juice and 1 tsp honey. Drink this mixture to prevent vomiting.. OR
Limejuice is an effective remedy for vomiting. Take a glass of chilled
limejuice and sip slowly. To prevent vomiting, drink ginger tea. OR In
1 glass water, add some honey and drink sip by sip.

WARTS

Apply castor oil daily over the problematic area. Continue for
several months. OR Apply milky juice of fresh and barely-ripe figs a number of
times a day. Continue for two weeks. OR Rub cut raw potatoes on the
affected area several times daily. Continue for at least two weeks. OR
Rub cut onions on the warts to stimulate the circulation of blood.. OR
Apply milk from the cut end of dandelion over the warts 2-3 times a
day. OR Apply oil extracted from the shell of the cashew nut over the
warts. OR Apply Papaya juice OR Apply Pineapple juice.

URINARY TRACT INFECTION

In 8 oz of water, put 1 tsp of baking soda and drink it. OR Drink
plenty of water, as it aids in flushing out the waste products from the body.
OR Drink Cranberry juice. You can also add some apple juice for taste.

SINUSITIS

Mango serves as an effective home remedy for preventing the frequent
attacks of sinus, as it is packed with loads of vitamin A. OR Another
beneficial remedy consists of consuming pungent foods like onion and
garlic, as a part of your daily meals. OR Fenugreek/methi leaves are
considered valuable in curing sinusitis. In 250 ml water, boil 1 tsp
of Fenugreek seeds and reduce it to half. This will help you to perspire,
dispel toxicity and reduce the fever period. OR Tie a tsp of black
cumin seeds in a thin cotton cloth and inhale.

TONSILLITIS

Take a fresh lemon and squeeze it in a glass of water. Add 4 tsp of
honey and ? tsp of salt in it. Drink it slowly sip by sip. OR Milk has
proved beneficial in treating tonsillitis. In 1 glass of pure boiled
milk, add a pinch of turmeric powder and pepper powder. Drink it every
night for about 3 days.

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The Crown – The Residency Towers, Chennai, India

The culinary fare served here is fit for royalty and customers get no less a treatment.

Isn’t it then apt to name the place The Crown ! Yes we are talking about the crowning glory of The Residency – the first – of – its – kind roof top restaurant in the metropolis.

Combining an ambiance that it at once regal with a colonial touch, The Crown’s signature element is the high dome supported by stately columns. While ornate fittings add finesse and class to the architecture a tongue tickling menu awaits to tease and satiate your palate.

The Crown boasts of a menu that is a classic combo of an Indo -Western cuisine in addition to Kebabs as its primary offering. To beat the monotony there are seven different menus for each day of the week. Be it the Chutney Firdausi Aloo or the Ramgari Paneer Tikka or the Chocolate Mud Cake every dish has a distinct flavor that makes you crave for more.

Chef Gopal, a Culinologist par excellence, explained the procedures behind the stringent quality control adhered to in procuring raw materials and finished products.And all this comes at very nominal prices. At Rs.679/- for a veg meal and Rs.798 /- for a non – veg meal one cannot complain much! From the welcome drink to starters to the main course to the desserts every thing is served at the table to your stomach’s fill which makes the experience more endearing.

Mixed Vegetable Pickle

Ingredients:

Chopped vegetables – 4 cups
This can include Cauliflower, Carrot, Peas, Bitter Gourd, Lime, Capsicum, Raw Mango, Beet root, Beans & Lime.
Small onions – 10 nos optional.
Garlic – 10 pods
Ginger – 50 gms
Turmeric Powder – 1 tsp
Powdered Fenugreek – 2 tsp
Chili Powder – as per spice requirement
Sesame Oil – 1 cup
Lime juice – 4 big lemons
Asafeoetida – 1 tsp
Salt – to taste

Method:

Wash all vegetables thoroughly and pat them dry. Dry it under the fan for a while to get rid of moisture if any.
Cut into small cubes. Carrots and beetroot can be gated too.
Heat oil in pan and add Mustard. When it splutters add the small onions, ginger and garlic.
Fry for a while and add Asafoetida.
Add rest of the vegetables and all other ingredients and fry in low flame for a couple of minutes to remove moisture completely.
Remove from heat and allow to cool.
Add lime juice after it has cooled down and mix well.
Transfer to a dry jar and store inside the refrigerator.

Tips:
If you add plenty of Raw Mango you can reduce quantity of lime juice.
Ensure there is sufficient oil to cover the pickle. This helps preserve it longer.
Vegetables should be totally dry before using them.

Akaara Vadisal

Akaara Vadisal or Sweet Milk Pongal is a very famous dish among the Vaishnavites in the South. Made with milk it is extremely delicious and loved by one and all.

Ingredients
Rice – 1 Cup
Milk – 5 Cups
Green gram dal – 1/3 Cup
White jaggery – 11/4 Cups
Water – 2 Cup
Ghee – 3 tlbs
Cashewnuts – a few
Raisins – a few
Saffron – A few strands [optional]
Cardamom power – ½ tsp

Method:
Boil Milk and water in a heavy bottomed pan. Set aside two cups of this hot milk.
Reduce flame and add rice to milk and let it cook on low flame. Stir constantly.
Cook dal till it is soft and keep aside. When the rice is three fourth done add the dal and mix well.
If the rice mix thickens add the 2 cups of milk set aside earlier and stir well.
When the rice is fully cooked add powdered jaggery little by little till it is dissolved and comes to a thick consistency.
Remove from stove. Heat ghee and fry Cashewnuts and raisins. Add this to Akara Vadisal along with cardamom powder. If using saffron, soak a few strands to warm milk and add in the end.
Mix well and serve hot.

Tips:
Akaara Vadisal can be made with Basmathi rice too. Gives a very different and wonderful flavor.
Always use light color jaggery. Acchu Vellam is the best option.
Ensure that there are no impurities in the jaggery before you add it to the pongal.

Sliced Banana Delight – [Nendram Pazham cooked and sautéed in sugar & ghee]

This recipe is close to every Keralite’s heart and is one their favourite delicacies. Amazingly easy to make and extremely appealing to the palate, this is the perfect one to try if you have a sweet tooth – just for its simplicity.

Ingredients:
Rip yet firm Nendram Pazham – 1large
Sugar – ½ cup
Ghee – 3 tlbsp
Water as required

Method:

Peel and slice the banana into slices – 1cm thick.
In a thick bottomed pan place the banana slices and pour enough water to cover it and cook on low flame till they are soft.
Add sugar and 2 tlbsp ghee and toss the slices without mashing them.
Once the sugar melts and the moisture is absorbed add the rest of the ghee and toss lightly. Remove from the stove and transfer to a serving dish.

Tips:

The amount of water to be used will depend on the quality of the banana. Some may take a longer time to turn soft. Use your judgement here.
Towards the end do not panic if the slices tend to stick to the bottom of the pan and turn a light brown in color. This slightly browned flavor will only add to the taste of the dish.

Mixed Vegetable Chutney

Tired of the usual coconut and tomato chutneys? Running out of ideas? Time to innovate.

Ingredients:

Small Onions – 100 gms
Capsicum – 1 medium
Tomato – 1 big
Grated Radish – 1/3 cup
Garlic – 5 cloves
Red chilies – 2
Green chilies – 2
Tamarind – Small piece
Urad Dal – 1 tlbsp
Mustard – ½ tsp
Oil – 2 tlbsp
Salt to taste

Method:

Heat oil in a pan and add urad dal and the chilies and fry till the dal is brown and roasted.
Add onions + garlic and fry till it is translucent or light brown in color in low heat.
Add capsicum and radish and sauté for two minutes. Add tomatoes and fry for a minute. Keep aside to cool.
Add the fried ingredients to a mixer jar and add tamarind + salt. Grind to a smooth paste.
Heat little bit of oil and add mustard. When it splutters switch off the stove and pour this over the ground chutney.


Tips:

Add or reduce chilies according to your spice requirement
You can add any other vegetable that may be available. But ensure that they blend well in terms of flavor
In case you have raw mango on hand you can substitute it for tamarind. Grate and sauté it with the vegetables

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com