Showing newest posts with label Honey. Show older posts
Showing newest posts with label Honey. Show older posts

6.4.11

Pearl Millet Pancake - India's Own Pancake




Kambu Inipu Adai:

Ingredients:

Pearl millet powder 1 cup
Banana 1
Jaggery 3/4 cup
Cardamom powder 1 spoon
Milk 1 tablespoon
Ghee/butter for smearing
Honey to garnish
Pistachios nuts few to garnish.

Method:

Mix the first 5 ingredients together and make a smooth batter.

Heat the skillet, add butter and pour about a tablespoon of batter. Cook both the sides. Once it is golden brown, remove from heat.

Garnish with honey and nuts, serve as a breakfast.

13.6.10

Honey Glazed Carrots with Indian Touch of Spices:)






Honey Glazed Carrots with Asian Touch of Spices

Like most of my recipes, this one is pretty flexible. I tweaked the original recipe for Honey Glazed Baby Carrots. Added stuff of my own choice, like ginger, chilies etc. This is a great recipe to adapt to use your favorite ingredients, or at least the ones that has been sitting in the fridge at that moment:)I loved it...sincerely, appreciating its simplicity. Yeah, the dressing can be used more as a base' to embellish any vegetable, the way you want them:)

Ingredients:

Carrots 5
Honey 4-6 teaspoons
Butter a cube or ghee few spoons
Ginger 1" grated
Dry Red Chili 1 torn into flakes
Salt
Garam masala powder 1 pinch
Lemon juice few spoons
Cilantro leaves to garnish.

Method:

Wash and clean the carrots, peel and trim their ends, slit if it is too big. If you are using baby carrots...the procedure can be skipped.

Now boil them for 7-10 minutes, add enough salt and lemon juice tot the water. Once they are tender, remove from heat.

In a wide skillet, heat oil...add ginger, chili and carrots...saute for few minutes. Once oil coats up well, add garam masala powder and honey, allow this to glaze all over the carrots. Garnish with cilantro.

Serve to go as an entree. Enjoy:)

20.1.10

Pazhani Panchamirthan - Temple Food - Ambrosia!







Pazhani Panchamirtham:(Temple Food)

Authentic Temple Food. Tamil Nadu Temple Prasad. South Indian Temple Food/Prasad. Palani Panchamirtham. Banana Jam. Dates and Honey Jam.

Food plays an integral part of religion too! Feeding the poor/devotee is taken as a good deed, throughout world! Among many faiths, they agree 'edible gift' as a sign of universal brotherhood.

One of the oldest method of preserving 'the fast perishing fruits' are,'Jams'! And, most of the delights from the past, survives till today...when it is handed down with care, in the form of 'Prasad' by Temple priests! They hold the secret recipe as a matter of faith.

I believe, temple foods are an extended form of traditional indigenous food! Where it is usually devoid of preservatives and chemicals. They are always enriched with antiseptic herbs, spices and naturally fragrant ingredients. I am just proposing that, they are nourishing basically!

Ingredients:

Small Bananas/Elaichi Kela/ Malai Vazhai Pazham 6
Kabuli Dates 10
Honey as per taste
Jaggery small lump
Lump sugar 1 1/4 cup
Cardamom seeds powder 1/2 spoon
Ghee 1 teaspoon
Cashew nuts few
Raisin few(optional)

Method:

Peel and mash the bananas. De seed the dates and chop them roughly.

Mix all the ingredients together. Cover and set them in the fridge overnight.

Do not leave over the counter top, as you might be aware...fruits ferment quickly, will give a musty taste.

The next day, mix them well and serve.

10.2.09

Green Grass Juice



Arugham Pul Juice:

Herbal Concoction. Arugham Pul Ras. Arugam Pul Kashayam. Dhoob Ki Kashaya. Wild Bermuda Grass Juice.

Bermuda grass, Botanical name of this grass is Cynodon dactylon. We call it as 'Arugham Pul' in Tamil, they call it as 'Durva' in Sanskrit & 'Dhoob' in Hindi.

Before going into detailing about this particular grass...let me first explain a bit about Chlorophyll(the green pigment of a leafy vegetable)! The molecular structure of these chlorophyll pigment's are much similar to our haemoglobin pigment(the red pigment found in our blood). The function of both these pigments are more or less same too(transporting oxygen is their primary function). Surprisingly both of the pigments are composed of 4 elements Carbon, Hydrogen, Oxygen and Nitrogen...organised around single Iron atom.(A German Chemist, Dr. Richard Willstatter determined that the two molecules closely resemble each other in the Year 1913).

Medicinal Uses: 'Ayurveda', Traditional Indian Pharmacopoeia, states that this grass can be used in the treatment of Asthma, Bronchitis, piles, tumours, enlarged spleen and liver disorders! Another Great Traditional 'Unani system of Medicine' states, it is a tonic for brain and heart! According to the folk's remedy...they crush this grass and apply it on their minor cuts! And it can be used for any general inflammation! Regular intake of this juice has several healing properties...like it reduces body heat, relieves impurities, lowers one's blood glucose level! From my Genetic point of view...it has lot more antioxidants, in fact! So...the antioxidants, prevents the free radical damage & reduces oxidation and thereby DNA degeneration (Less the DNA degeneration...the less we age, both physically and physiologically)!

We generally don't appreciate things that we get for free, right! Off lately, even among youngsters, knowing logic behind the traditional recipes is growing, that good!

Taste: The grass has a sweet taste. And it is an excellent body coolant. I could relate this drink with modern green tea so much!

Caution: Be sure that you pick the right species(grass). Use only native Indian species that grows in wild(it usually creeps on side wards). Never attempt to try with your Bermuda grass...from the lawn (although same species, its hybrid - has modified genes)! Also never overdo with the greens. Any greens have this blood thinning property...it may not be advisable to people who have condition like Blood pressure.

I can't believe that I am posting a drink...made out of Grass!!! Some of you might think I am paranoid or something!:( Bermuda grass juice!!! Sounds so weird, but can't help it...it has lots of goodness!!! Hindus consider it as a holy Grass and include it in their pooja ceremony! Maybe it is a way of life...to protect the species from the verge of extinction!! But never seen anyone making any culinary attempt!! The street vendors used to sell this 'Arugham Pul Juice' at the Marina beach, Chennai...although never cared to try, back then. All old people from the walking club used to drink it with great passion!

Ingredients:

Bermuda Grass(native Indian species that grows in wild & not from your lawn)
Honey
Filtered water.

Method:

Trim the grass 1" above from the roots. Wash and clean them.

Now boil them in 1-2 cups of filtered water. Maybe for couple of minutes. Then filter the same.

Add honey to it. Serve warm early in the morning(preferably empty stomach & after work outs).

30.1.09

Kashmir Chai




Kashmir Chai:(Cold Version)

Kashmir Chai calls for Saffron, Nutmeg and Almonds/Pistachios besides all the other strong spices. Makes it very unique and rich apart from other Indian Tea varieties. Saffron gives out a distinct aroma and nutmeg gives an earthy flavor. Almonds and pistachios give the crunch.

Masala infused will give a spicy touch! Most of the spices used have healing properties. Ginger, gingeroles present in them promotes good digestion and is a good pain reliever. It has been said ginger also stops motion sickness, during travel. One study claims its effect on arthritis pain. Cloves fight against colds and flu's and helps to regenerate body heat. Cinnamon is the stimulant for the other herbs. Peppercorns imparts warmth to the body and also promotes digestion. Fennel seeds calms the digestive system. Cardamom is not only a mouth refresher but also stimulates the mind. Mint activates brains cells(releases the Acetylcholine) and improves memory power. Needless to say tea leaves are packed with anti-oxidants which prevents free radical damages and reduces oxidation.

Saffron is said to have several healing properties, stomach ailments, colic and stomach discomfort, prevents nausea and to reduce gas. It is used for acne treatments, Eye disorder, Asthma, Arthritis. Also it is valued for its anti poisonous nature, used in the treatment of bee stings, insect bites etc.

Saffron has powerful antioxidant properties that is, it helps to protect living tissues from free radical damage and reduces oxidation. Even in Ayurvedic text it has been attributed that it has extraordinary properties towards improving eyesight and complexion! It also talks about its property towards rectifying birth defects...in which research is going on to claim it effects. Some studies claim its effect as anti-cancer property! Crocetin and Crocin present in them are reported to promote a good memory power.

Caution: Any goodness has its own demerits and so does the Saffron too. As a low dosage it does have all the above said qualities...but if it is used in excess 'Saffron' could be fatal. Too much of saffron consumption is poisonous, besides it has severe abortive properties! In olden days...saffron concoctions were used to do abortion. So pregnant ladies watch out...use them sparingly in your diet, take advise from your physician.

Ingredients:

Black Tea leaves 2 teaspoons
Oraganic Whole Milk 2 cups
Cinnamon 1 small stick
Cloves 2
Cardamom 3 crushed
Ginger 1" grated
Mint 4-6 leaves bruised
Fennel seeds 1/2 teaspoon
Peppercorns 4-6
All spice powder 1 pinch
Saffron 1 pinch
Nutmeg powder 1 pinch
Almonds/Pistachios grated 2 teaspoons
Honey/ Sugar to taste.

Method:

Throw in all the spices and tea leaves in milk and boil them over low-medium heat for about 7-9 minutes.

Once the bold color is achieved and aroma fills the room, remove from heat and filter the same.

Add honey or sugar to taste. Leave it in the refridgerator for couple of hours.

Garnish with saffron, mint and nuts. Serve chilled.

5.12.08



Tulsi Ki Chai:

Tulsi Tea. Tulasi/ Tulsi ka Chai. Holy Basil Tea. Sacred Basil Tea. Thulasi/ Thulsi Tea recipe.

The Botanical name of this humble herb is Osimum sanctum. The plant is considered sacred by Hindus. It originated from India. Well...again there are 3 or 4 species. Except few, most of them are consumable. The plant is very aromatic, the leaves and inflorescence(flower) are edible here.

Traditionally most of the medicinal plants identified were considered holy and sacred by our ancestors....maybe its a way to protect the ecosystem and balance! When they impose religious faith on an important plant/animal (totem worship is prevalent among old civilizations like China, India, Mayans and Aztec) it is handed down with care to next generation, preventing extinction! That is a way beyond of thinking. I used to get the same feelings when the Rajasthanian tribes worship their black buck, it was on verge of extinction...Govt imposed rules to protect that bird & also announced it as State Bird of Rajasthan. Tribals are really aware of these Eco balance and stuff than educated people sometimes. West always accused Indians for slash & burn system and brown cloud. When tribal only ate the older animal or very young and feeble(which has high mortality rate & they never killed an animal / plants in their peek breeding season) some forest rangers, rich Babus and British hunted and exploited for game and pleasure(during modern history time). Anyways, am I missing the story here! All I am saying is....protect the ecosystem! Do not exploit, pluck the medicinal plants leaves only when there is a need! Try to save a few seeds, as modern life style is not supporting very well for natural pollination.

Science of Basil Leaves:

On general any Basil leaves has an important constituent 'adaptogen', an anti-stress component. Relieves depression related symptoms upon regular consumption. As most of the herbs it is loaded with anti-oxidants....yeah yeah so fights with that free-radicals and reduce oxidation. Besides it has several physiological significance, expertise in pharmacology are working on it....claiming their effect as anti-inflammatory agents, antibiotic, improves one's immune system, lowers blood glucose level, lowers blood cholesterol, lowers triglycerides level, lowers blood pressure. Some sources say chemotherapy for cancer patients shows significant effect, when they fed their patients with these leaves.

Common Medicinal Uses: Popularly known for its cold and cough concoctions. Has an amazing properties to remove severe bronchial phlegm. The decoction of these leaves works well for sore throat, done this tons of times, as a kid. Sure its a good home remedy for cold & flu, I have seen asthma patients chewing these leaves regularly.

Caution: It has severe anti-fertility effect...that is why Hindu priest have them daily in their holy water. So take them wisely only when it is necessary. If you're smart enough, use them as a contraceptive concoctions. It does have a birth control agent.

Ingredients:

Holy Basil leaves 10-12
Granulated black tea leaves 1 spoon
Cardamom pods 1 or 2 crushed/ use powder
Ginger 1" grated
Honey 2 heavy teaspoons.

Method:

Use fresh or dry holy basil leaves for making this tea. It works both the way.

Heat water, along with tea leaves, basil leaves, cardamom and ginger. Decant the supernatant.

Mix honey and serve. Serves best on a rainy day, winter and flu infected days.

19.3.08


Inji Paal:

Simple Home Remedy for Heart-burns! One should never stuff food. It rolls back to your esophagus which leads to discomfort and heart birns. Both over eating and spicy food gives heart-burns. There should be some fix, right! Here you go...

Ingredients:

Ginger 2" - peeled and grated
Honey 1/2 spoon
Warm water 1 cup
Milk 1% will do (less than 1/4 cup)

Method:

Boil grated ginger in warm water for really long time. Maybe till water becomes golden color.

Filter it. Add honey and few spoons of milk.

Serve warm!

27.2.07

Apple Honey Juice


Apple Honey juice:

Its not simply said 'An Apple a day keeps the Doctor away', certainly it got to do with something. Yes, the quercetin present in these red apples (so don't throw away the skin)plays a vital role in building one's immunity.

I like thin apple juice than a milk shake. I like its color especially. Hmmm….apple juice was 10 times tastier, when I used honey replacing sugar.

Ingredients:(Serves 2)

Fresh firm Apples 2
Honey 4-6 spoons(or as per taste)
Crystal Clear Cold Water 2 cups
Ice cubes few.

Method:

De seed the apple carefully. Maybe cut each apple into 2 half and deseed them first.

I would like to retain the skin here….for my juice. (As I told you….I like the color of my juice this way)

So retain the skin of the apple and chop them roughly.

By add 1/2 to 1 cup of cold water….wet grind the apple chunks.

Run this puree along the thin mesh(filter) to extract thin clear ‘apple juice.

Make this strong apple juice with remaining cold water.

Mix honey to this.

Serve chilled along with ice cubes in short glass cups. Sure sounds yummy right!

20.2.07

Lemon Tea




Lemon Honey Tea:

Lemon Tea. Neembu ki Chai. Neembukaya Chaya. Elimicham Pazha Tea.

Ingredients:(Serves 1)

Fresh lemon juice from 1 fruit
Granulated Tea less than a ¼ spoon(or as per taste)
Honey/sugar 2 spoons

Method:

Heat 1 cup of water with ¼ spoon of tea leaves in it. Let it boil really well. Filter and discard the leaves.

To this tea decoction, add honey and lemon juice. Mix well.

Serve warm in a small tea cup.

19.12.06

Thaen Jilebi:

Honey Jilebi. Honey Jelabi.

Ingredients:

Maida flour/all purpose flour 1 cup
Saffron 1/2 spoon
Sodium bi carbonate - 1/4 spoon
Honey 2 cups
Sour curd or yogurd 1 cup
Sugar 1/4 cup
Ghee for deep frying
Sauce Bottle with thin nossil.

Method:

Mix maida flour with soda-salt and well beaten curd. Add 'yellow food color' or saffron strands(crushed with 1 spoon of water) Make a thin-running consistency batter.

In an seperate vessel. Heat sugar with 1 cup of water. Once it is dissolved and forms into thin syrup. Transfer it to wide bowl.

Further add honey to this sugar syrup. Mix them thoroughly. Set aside.

In a wide wok, heat ghee. Maintaint he stove over medium heat.

In the sauce bottle, fill the batter prepared. Invert it over 'hot oil' and press and squeeze the batter gently to make 3" size 'jilebis'. Run this into circles. Try just 2-3 jilebis in each batch. Fry till golden-yellow color.

Store them over kitchen tissues for a while. While they are still warm...dip them in honey-sugar syrup for whole 5 minutes.

Serve chilled or warm as a dessert.

Rather than usual sugary jilebis, these tastes absolutely different and healthy choice too!

8.12.06


Honey Bread:

Ingredients:

White bread sliced 6-10
Honey 1 small cup
Sweet Orange fruits 4(or orange pulp alone 1 cup full)
Ginger grated 4 spoons
Ghee or Clarified butter 1 small cup(optional).

Method:

Seperate the orange pulp alone carefully without leaving any seeds/skin. Set them aside

Wet gring ginger and filter them to extract strong and thick ginger juice.

To this ginger juice add honey and mix throughly. Further add orange pulp too and mix them. Set this aside for 2 whole hours.

Variation 1:

Now smear this jam(ginger-orange-honey)to the bread and serve.

Variation 2:

Toast the bread and smear a spoonfull of ghee/butter. Then smear this jam over it.

Either treat it as morning breakfast or evenning snack. Its fresh & healthy jam.....one can make it within few minutes.

17.11.06




Dates Milk Shake:

Pericham-pazha paal. Eecham-pazha paal.

Ingredients:

Kabuli Dates 10 - pitted
Honey 2-3 spoons
Warm boiled farm fresh milk.

Method:

In a blender, blend honey and dates togather first. maybee till they come to puree consistency.

Then add warm milk to this. blend them till foamy.

Serve them in tall glass tumbler. Can be served either cold/warm. One can garnish with dash of nutmeg too.

29.10.06




Chikoo Milk Shake:

Sappota Milk Shake. Chiku Milk Shake. Sapotta Shake. Sapota Glucose Shake.

Ingredients:

Fresh Sappato/Chikoo fruit - 3 (deseed, peeled-made into chunks)
Well boiled and cold milk - 2 cups
Glucose - 2-4 spoons
Almonds - 8
Sugar/Honey - as per taste.

Method:

Soak almonds in warm water for 20 minutes. Then peel its skin off.

Now wet grind almonds using cold milk. And add chikoo fruit chunks, sugar and glucose too. Blend them well untill foamy.

Serve chilled in tall tumblers.

27.10.06



Amla In Honey:(Kaasi Special)

Thean Nellikkai. Goose berries in Honey.

Ingredients:

Large goose berries 5
Padigaram 1/2 spoon(I am not sure what they call this in any other language)
Sugar 1 cup
Crytal clear water 1 cup
Citric acid 1 pinch
Honey 2 spoons.

Method:

Wash and clean goose berries. Pat dry them.

Using a strong needle, make 6-8 holes in berries.

Soak this in water for 3 days.(Each day...change the water)

Now in a bowl, add padigaram and 1/2 cup of water. Add berries too. Boil this for 5 whole minutes.

Then transfer this berries to clean bowl. Wash this berries with clean running water. Pat dry the berries and set aside.

In a vessel, heat sugar + citric acid + 1 cup of water. Let it boil until it comes to syrup-like consistency.

Remove this syrup from stove. Add cooked berries to this sugar-syrup.

Once the syrup cools down....add honey and mix well.

Store this in ceramic or Glass jar. The shelf life could be 6 months.

7.6.06


Amla Juice:(Goose berry juice)

Nellikkai Juice/Nellikkai Sorbet/Sarbath/Sarbeth.

Ingredients:

Gooseberry 10
Mint leaves 10
Honey 1 cup

Method:

Chop gooseberries and remove its seeds.

Wash mint leaves. Wet grind....gooseberries, mint and honey in a blender.

Squeeze to extract juice from it. Repeat it by adding further cold water.

Serve chilled in short glasses....decorate it with 2-3 mint leaves.

Its rich in vitamin-c.

9.11.05

Fruit Punch:

Ingredients:

Orange fruit 1
Sweet orange 1
Lemon 1
Pine apple 3-4 pieces
Large tomato 1
Sugar/honey
Chilled water
Ice cubes
Mint leaves 2-3

Preparation:

1. Peel the oranges and deseed them.

2. Extract lemon juice.

3. Cut pine apple into small pieces.

4. In a blender mix all fruits and grind well with excess of chilled water.

5. If necessary filter the juice in a colander. Diet conscious people can go for it without filtering. The unfiltered juice is still rich in dietary fibre.

6. Add honey or sugar or low calorie sugar according to your taste. Serve them in a long glass. On ice rocks. Garnished with few mint leaves.