Orange Pulav

A very different and tasty rice preparation that is quick to make and attractive to serve

Ingredients:

Basmathi Rice – 2 cups
Orange Juice [ freshly squeezed ] – 2 cups
Onions – 2 big thinly sliced
Green Chillies – 5 or 6
Peas – 1/4 cup
Ghee – 4 tlbs
Cashewnuts – About 15 whole ones
Cardamom – 1
Cinnamon – 1 piece
Cloves – 2
Water 1 1/2 cups
Salt to taste
Kissmiss – 20 [ optional]

Method:

Wash the rice and add the orange juice + water and soak for about an hour.
Add the cinnamon + cloves + cardamom + peas + salt to the soaked rice and pressure cook till cooked.Since the rice has already soaked for a while take care not to over cook.
In a pan add a little ghee and fry the cashews & Kissmiss and set aside.
Add the rest of the ghee and fry the thinly sliced onions along with the green chillies slit into two. When the onions turn golden brown add this to the rice and mix well. Garnish with the fried cashew & kissmiss.

Tips:
Tinned orange juice may not work well since it will be sweetened.So better to use fresh juice
Since the rice may not be too spicy you can serve it with a curry that is spicy
For a very beautiful presentation you can place a few Orange Slices on the finished rice

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Jeera Kashaayam – Traditional, Magical Cure

Kashaayams are medicinal drinks that are simple to make and sensational in providing relief to minor ailments without any side effects. All that it requires is a few simple ingredients available in the kitchen. At times extra ingredients will have to be procured. But these are available in plenty in the local ‘Naattu Marundhu Kadai’ [ strores selling herbs ]

Anything from a common cold to nausea to indigestion can be cured easily by these kashaayams. These recipes are passed down in each family from one generation to another, to cure common ailments and avoid visiting the doctor unless when required.Since no sweet or additives are generally added there is a misconception that Kashaayams are always bitter and difficult to consume.

Jeera

Cumin or Jeera or jeeragam is said to be excellent for digestion and helps to flush out toxins in the body.

It is rich in iron and highly beneficial for pregnant and lactating mothers. It offers an ideal cure for morning sickness.

Jeera’s antiseptic properties helps in combatting cold and fever.

Jeera bolied in water is called Jeera water and when consumed not only refreshes the body but also helps you retain excellent skin tone since it is rich in Vitamin – E.

A mix of Jeera & and Ginger powder can cure sore throat.

A ripened banana + a teaspoon of jeera + followed by a cup of jeera water is said to help people suffering from insomnia.

Ingredients:

Jeera – 2 tsps

Water – 2 cups

Jaggery or palm sugar [ optional] – as per taste

Ginger powder [ optional] – as per taste

Method:

In a kadai dry roast jeera in medium flame. It should not get blackened. So take care to see that it is evenly roasted. A nice aroma and spluttering of the jeera are indicative of this. Add water to this and let it boil for a few minutes till the liquid reduces to half a cup.

Strain and consume it when it is lukewarm.

Tips:
For those who don’t find this palatable add a little bit of jaggery or panangkalkandu or any other sweetening agent while you boil the water.
On a daily basis you can boil water with a little bit of jeera and drink this in lieu of ordinary water. This has tremendous health benefits.

Potato Bhaaji

This potato bhaaji is extremely flavorful yet quick to make. Makes an ideal side dish for Pooris.The amount of seasoning you add will depend on the quantity of potatoes needed and the spice levels that you require.

Method:
Boil and cube potatoes .
Heat oil in a thick bottom pan and temper with mustard seeds , asafoetida , dried red chillies , curry leaves ,turmeric powder .
Add the potato cubes and keep turning over to coat all cubes with the seasoning.
Add some ginger paste , a touch of red chilli powder and salt to taste.
Serve warm, garnished with freshly grated coconut and finely chopped fresh coriander.

By: Mrs. Shubha Nafrey; http://facebook.com/shubha.nafrey

Amrakhand or Mango Shrikhand

Shrikhand is a very popular sweet dish made of thick Yogurt, that is an intrinsic part of Gujarathi & Maharastrian Cuisine. It is a very popular dessert which is a must at all festivities. It is also served as an accompaniment for main dishes like poori & roti.There are variations to this dish. When mango pulp is added it is called Amrakhand. Some prefer to add fresh fruits to the yogurt and it is popularly know as Matho.

Ingredients:
Thick Yogurt or home made curds – 2 cups
Mango Pulp – 1 cup
Sugar – 1/2 cup
Cardamom Powder – 1/2 tsp

To garnish
Sliced Pistachios – 1 tblsp

Method:

Strain the yogurt or curds till all the water is drained. This is traditionally done by straining it through a clean muslin cloth by tying it up and leaving it to hang over night.
Similarly ensure that the mango pulp is also thick devoid of any water.
Blend all ingredients in a blender till thick in consistency.
Pour in individual cups and garnish with chopped pistachio slices.
Refrigerate for 3 to 4 hours
Serve Chilled.

Tips:

A few strands of saffron soaked in warm milk can also be added to the mix.
Some like to add a few pieces of mango to the shrikhand.
After blending you can add the mango pieces and then chill in individual bowls.

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