Perumal Kovil Elimicham Pazha Saadham / Temple Lemon Rice

Perumal Kovil Elimichapazham Saadham

Ingredients:

Basmati rice 1 cup/raw rice
Fresh lemon juice 1 tablespoon
Salt to taste
Turmeric 1/4 spoon
Green chilies 6 chopped
Ginger 2" grated
Chana-urid dal 2-4 spoon
Peanuts 1 fistful
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Sesame oil few spoons.

Method:

Cook rice with enough salt in it. Spread the same in a wide tray...to get well-separated stiff rice.

Well, now temper the spices(except lemon juice, everything). Then run this seasoning over the rice...add the lemon juice as well, mix thoroughly. Pack them up in a compact box. Let his sit for 2-3 hours, to yield flavorful rice.

Here you go, perfect lunch ready.

Lemon Sevai / Sandhagai - Kovai Special

Lemony Iddiappam:

Lemon String Hoppers. Lemon Rice Noodles. Elimicham Pazham Iddiappam. Lemon Iddiappam Upma. Iddiappam Upma. Thallicha Iddiappam.

When my Dad was in service at Coimbatore district...one of his subordinate plus good friend, late.Manikam...introduced us to this special delicacy, Lemon Sevai...prepared only at Kovai district! Coimbatore is located near Kerala border, so most of the dishes are kind of fused between Kerala and Tamil Nadu cuisine! I mean perfect amalgamation! Manikam uncle(we used to call him Manik Basha)is a big foodie, he has special inclination towards his native recipes...he would overwhelmingly pick a perfect restaurant for us to dine, every weekend. He used to suggest tips' of ordering some particular dish in a particular restaurant...kind of well-buffed with local specialties:) I was very skeptical to try this 'lemon sevai', when he suggested...but later' found the recipe very interesting, steam cooked iddiappams, low in kilo joules, minimally spiced, less oil, easy on digestion...very light, made it as a perfect tiffin:)

Ingredients:

Iddiappam
Salt
Turmeric powder 1/4 spoon
Lemon juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger 2" peeled and chopped
Curry leaves 1 few
Onion 1 chopped(optional)
Coconut oil few spoons.

Method:

Bring the left over iddiappam or fresh in a wide tray. Chop them down into tiny pieces.

Heat oil in a separate pan. Add mustard, cumin, asafoetida, cashew nuts, chana and urad dal. Let them pop and splutter well. Further add ginger, chilies and curry leaves.

Now add little salt, turmeric and lemon juice. Bring this to boil and remove from heat.

Mix this above concoction to the iddiappam pieces. Using blunt spatula....mix them thoroughly. If needed add few spoons of hot oil. Pack them up in a small narrow vessel, and set aside for at least 1-2 hours...this actually brings up the flavor while serving.

Serve warm as a light tiffin. Perfect for breakfast or dinner.

Citron Rice / Narthangai or Nartham Pazham Sadham / Kichili Pazha Saadham

Dear Friends,

Thanks for all the love, mails, personal queries and wishes while I was gone...I enjoyed my vacation to the core:) India trip was great, and I had good time with my family:) Ever since I landed there...was always on the run, visited too many places this year...temples and temples and more temples (Dad's idea), met almost every possible distant cousin of mine and shopped like a maniac(scared to even see my bank balance now). I am cho tired...Finally...back to Oxford - Home Sweet Home:)Missed you all so much, can't wait to see your blogs, see y'll around buddies:)

Citron Rice:

Citron, is called as Narthangai or Nartham Pazham in Tamil. It is one of the fragrant species in Citrus family. Fruit has leathery skin and tangy pulp...both are edible, but the seeds are extremely bitter with traces of cyanide in it...so it will be good to omit the seeds while cooking.

I happened to taste this rice for the first time at my Hindi-Sanskrit class...one of my classmate brought this in her tiffin box. Ever since I wanted to try the same at home. By now, you all probably want to know about the recipe as well...simple - treat them like lemons...you got it:)

Ingredients:

Raw rice 1 cup
Salt
Turmeric powder 1/4 spoon
Citron juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger 2" peeled and chopped
Curry leaves 1 few
Cashew nuts 1 few (optional)
Sesame oil 1 cup

Method:

1. In a pressure pan boil 2 cups of water. Add salt, few spoons of oil and rice to it. Pressure cook till 2-3 whistles.

2. Spread the cooked rice in a wide tray. Allow them to cool. Let the rice be stiff and well separated.

3. Heat oil in a separate pan. Add mustard, cumin, asafoetida, cashew nuts, chana and urad dal. Let them pop and splutter well. Further add ginger, chilies and curry leaves.

4. Now add little salt, turmeric and lemon juice. Bring to boil and remove from heat.

5. Mix this above concoction to the rice. Using blunt spatula....mix them thoroughly. If needed add few spoons of hot oil. Pack them up in a small narrow vessel, and set aside for at least 1-2 hours...this actually brings up the flavor while serving.

Paantash => Panakkam => Fruit Punch - Ancient Indian Drink

Panakkam:

Fruit punch has became a necessary drink at every garden parties, today! How about looking into, bit of its history? The word 'Punch' comes from the word 'Panch'. In Indian language (both Sanskrit and Hindi), the word 'panch' means 'five'. The original recipe had five ingredients like, spirit, spices, fruit juice, palm sugar and water. To be specific, the authentic Indian punch is called 'Paantsch' by locals. There is an other hypothesis, claims it comes from the Parsi word 'Panj', which also means the same 'five'. However, the root is ultimately traced to Sanskrit word!

During British Raj, recipe was soon adopted by every Anglo-Indian families and employees of East India company. They carried the recipe, back home. It is said that European countries started enjoying this drink as early as 17th century. Well, the term 'punch' was also recorded in British documents, it dates back to 1632, it was an alcoholic drink. Non-alcoholic fruit punch was developed in later years for the occasions, where alcohol was prohibited.

This classic Indian drink's specialty is, their mixing bowls! The punch bowls could be of silver, ceramic or glass but definitely an elaborately decorated piece of article. Although 'punch bowl' concept is very modern invention in India, probably British donation! The whole ethnic set of punch bowls, serving cups, ladles and stirring spoons comes in decorative silver, copper and bronze!

In South India, there is still a tradition of offering 'panakkam' (drink) at the weddings and temples. Probably, this is one of the ancient living recipe of 'fruit punch' (paantasch). The term 'Panakkam', literally means 'drink'. Interestingly this living recipe has exactly the same five ingredients in it. Citrus fruit juice, palm sugar, peppercorns, spirit and water. The drink is still popular in the villages. It is an excellant body coolant, offered widely by villagers and city dwellers during peak summer. Panakkam is prepared for special occasions like Ugadi(Telugu New Year) and at the Tamil Weddings. Generally accepted as refreshing drink.

Ancient Paantash

Ingredients

Peppercorns 1 teaspoon
Green and black cardamoms 3-6 crushed
Ginger powder
Jaggery/Brown sugar ¼ cup
Lemon juice ¼ cup
Water 2 cups.

Method

Heat quarter cup of water in a kettle, add the spices (first three ingredients) and filter the same.

Now to this concoction, add the remaining ingredients and mix well.

Chill and serve to beat the heat.

Lemon Zarda - Sweetened Rice

Zarda:

Lemon Zarda, Lemony Zarda. Sweetened Lemon Rice. Sweet Rice Dessert. Sweetened Rice Zarda.

Zarda is a common sweet dish after a heavy biriyani. If I plan a Mughalai style dinner, quintessential dessert that comes to my mind is phirni and zarda. In many cultures sweets are generally served after the meal(Except in Hindu meals, where sweet comes first). It is universally accepted that 'desserts' promote good digestion. Although I am not very sure how it works (when it is filled with calories)!!!

I just wonder why would someone crave for something sweet' soon after a relatively big meal like biriyani! I think the gesture to offer desserts at the end of the course...is to indicate the guest 'Yes, course is complete...now we wish to say you good bye' he he. Anyway...was kidding, I added lemon zest to the traditional recipe, today! Don't ask me the significance...I was totally clueless, but good that it lighted up the rice.

Ingredients:

Basmati rice 1 cup (cooked)
Cashew nuts
Almonds
Pistachios
Walnuts
Cucumber seeds
Golden Raisins
Lemon zest 2 teaspoons
Sugar 1 cup
Saffron 1/2 spoon
Ghee.

Method:

In a pan, heat sugar with 1/2 cup of water. Add saffron to it...bring this to strong syrup like consistency.

In a wide pan, heat ghee. Fry nuts and raisins.

Add cooked rice and stir-fry for few minutes. Once they are fried and become kind of stiff...add sugar syrup to it.

Continue cooking over low flame/heat. When you feel its ready, its ready to consume, he he.

Paani Poori

Paani Poori:

Pani Puri. Paani Puri/poori. Golgoppa. Street Food - Paani Poori. Healthy version of Paani Poori.

I am not so good when it comes to chaat food, certainly its not my cup of tea. Though I like the fact of having fun with my friends, its totally unacceptable to my diet ritual! Its from fun to fever...each time!:( Hmmm, no...I don't really have any cravings for these pooris.

When it comes to food, its always associated memories for me than the actual food. A little remembrance from the 'fun days' back in time at Hyderabad. Miss my friends off-lately so much!! So, fixed it at home, tried to make it healthy(??!!) all along!

Ingredients:

For Poori

All purpose flour (but I used whole wheat)1 cup
Sooji/ semolina 2 spoons(I didnt have sooji, used yellow corn meal)
Salt to taste
Baking soda 1 pinch
Oil for deep frying.

For the Filling

Potatoes 1-2 (peeled, boiled & mashed)
Garbanzos/ Chickpeas/Chana 1 cup
Onion 1 chopped
Jalapenos 1 chopped
Tomato 1 chopped
Mint few chopped
Cilantro chopped
Lemon juice few spoons.

For Paani

Tamarind pulp - lemon size
Dates 8
Figs (not necessary, I used it for a change)
Black salt
Cumin seeds
Jaggery
Cilantro/coriander seeds
Black pepper/Peppercorns
Chaat masala powder.

Method:

Knead the dough for poori using all the ingredients, except oil. Then you know, divide them into equal parts...roll and deep fry them till they pop up well. Set aside.

Chana should be soaked overnight, salted and boiled. Now toss all the ingredients mentioned to it. Set aside.

Blend and puree the ingredients for paani there...filter the same, set aside.

Now assemble everything in order.

Just before serving, tap the pooris, fill in the chana and followed by paani...hmm then what, pop into your mouth...ha haa. There you go, repeat the same for all the helpings.

Lemon Mint Cauliflower

Lemon Mint Cauliflower:

Lemony Cauliflowers. Tangy Cauliflower Poriyal. Neembu flavoured Gobi. Gobi Masala. Gobi Subzi.

Cauliflowers and Potatoes are considered Vegetarian's chicken, at several places! So, it became compulsary for me to fix these veggies for my vegetarian companian and friends! Otherwise, why would I, in the hell care to fix these vegetables, right! According to me...making vegetables palatable is one of the tuffest job...so I go through every level of spicing it up!! When I got tired of the usuals 'cauliflowe korma' and 'paratha'...jumped into easy fix concept of 'poriyal/subzi'!!

Ingredients:

Cauliflower 1 whole head
Lemon 1 fruit
Mint leaves fistful - finely chopped
Ginger 2"grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Butter few cubes.

Powder These:

Fennel seeds 1/2 spoon
Coriander seeds 1 spoon
Cumin seeds 1 spoon
Cloves 3
Cinnamon 1 stick.

Method:

In a wide wok, mealt butter/ heat oil.

Add the spice blend, followed by ginger and cauliflowers. Add salt, cover and cook till tender.

Once the flower is kind of semi-done, add turmeric and chili powders. Mix through.

Finally add lemon juice and mint leaves...stir-fry over high for quick 2 minutes and set aside.

Enjoy with your meals.

Alfalfa Lemon Rice

When a seed holds up a tuff cover, packed with high protein and carbohydrate! Upon germination(a crucial period of sudden raise in their active molecules). At the expense of some protein it gets converted into all essential vitamins! Since a germinating plant needs all support for growth(survival of the fittest)....it is boosted with vitamin A, C and B-complex! All challenging the limes, lemons and meat products. Imagine a simple fragile sprouting root+shoot from a seedling has so much capacity!!! That is why it is highly nutritious and most welcomed by vegans and vegetarians to compromise their protein and vitamin need! A cup of raw
sprouts has just 10 calories.......making us all happy. Eat as much as we want, no worries about gaining weight!!!

One of the studies say they have more chlorophyll content than our fav' greens! Its hard to believe tho'......but it does have some chlorophyll content, we have to agree with that. Since sprouts are rich in phytochemicals, it helps to fight against diseases, improves one's immune system!

As I said at the expense of certain protein it gains more vitamin ratio beyond the point, that one could imagine 200-300%. Same goes to fighting against any outbreaks while germination! Like a mother's milk is extra and excess in all vitamins, for fast growth, possessing disease fighting compounds!!! Similar molecules are found here......they have rich enzyme activity. In this fragile plants, significant amounts of glucosinolates and isothyiocyanates....which are very important inducers of phase 2 enzyme production that prevents malignant cell growth! The cancer fighting ones!

Like most of the greens, they too have plant Saponins! Which could lower one's cholesterol! So supports heart related disease. Saponis are said to to promote ones immune system by increasing the activity of fighter cells(Lymphocytes and interferons).Besides they are loaded with antioxidants...prevents cell degeneration process and DNA destruction..... making it a good source to bring down aging related symptoms! Alfalfa sprouts contains great amount of phytoestrogens.....which is very essential for female health. It can prevent menopausal symptoms, early cancer and age-related osteoporosis. It overall provides good heart condition, upon regular consumption.

As any good thing has its own demerits, so does the sprouts......always had a apprehension while handling whether there could be a 'Salmonella' or any deadly bacteria, certain strains of E.coli are very dangerous. When you indent to produce your own sprouts, make sure you clean the seeds properly. If the seeds had any soil, kindly forget the idea. Never try to produce with a stale seeds. Mix only clean(but not boiled or any) room temperature water for sprouting. Sterilize your sprouting aparatus. After 2-3 days....be very content with what you got and refrigerate them immediately. Leaving them over for prolonged period could bring a musty smelling, uninvited virus/bacteria to your salads!

A spoon of seeds could give you 10-15 spoons of sprouts, absolutely no hard work.....doest require sunshine, big pot,potling soil, fertilizer.....this was how my friend Tulsi lectured before making me to eat 'Mung sprouts' in the Hostel.

Well....this is my own invention recipe. I generally eat sprouts raw with lemon juice and salt for break fast. Since it is already rich in protein, vitamins and fibre....thought of making them wholesome, by pairing with white rice. It turned up great! Now it became my favourite meal!

Ingredients:

Long grain rice 1 cup
Alfalfa sprouts 1/4 cup
Ginger 2" julienned
Jalapenos 1 large julienned
Salt
Lemon juice 1-2 fruits
Mustard seeds 1/4 spoon
Asafoetida 1/4 spoon
Cumin seeds 1 spoon
Olive oil few spoons.

Method:

Cook rice along with salt till tender. Then spread them in wide platter.....allow them to cool down to room temperature. Let all the rice get well separated and be little stiff.

In a pan, heat oil. Add mustard, asafoetida and cumin seeds. Wait till they pop up.

Now add ginger and chilies to...fry for few seconds and remove from heat.

Now run this seasonings over the rice. Mix well.

Then add chopped sprouts and lemon juice, mix well. Serve to go as a main dish!

Country Chicken Soup

Country Chicken Soup:

Naatu Kozhi Soup. Naatu Kozhi/ Desi ka Murg Soup.

I could never match the taste of country chicken.....with any kind of chicken I find here. Whether its corn fed or herb fed....nothing beats up the flavour the native chicken gives. Raising country chicken is not uncommon in India....but it seldom hits the market. The availability of broilers, much meatier breeds, affordable prices....has pushed this little ones,so undesirable. But still common in the villages, I suppose.

If you decide to cook country chicken for the first time....I recommend you to go through my article about 'how to procure, clean, marinate and cook country chicken'. Please take a look here.

http://www.kitchentantra.com/2008/07/country-chicken-this-post-is-dedicated.html

I cooked this soup....while I was in India. I could consider soup has wholesome food.I also thought it could be useful to some of us at this time of the season. Its winter here.....even though Oxford is in deep south....outside weather is -7 degree. I could imagine....how North must be! Its common to get affected with 'flu' during winter. Its highly contagious viral infection...that spreads thro' coughing and sneezing.

So lots of garlic in the soup, which is a natural antibiotic can help. Ginger, which promotes good digestion (on less sunshine days) has some powerful effects. The tomatoes and lemon will help to leach away enough calcium from the bones to the broth. (Yeah...please use bone-in chicken or just bones alone too for this recipe) Soup could also be a treat, when we have less appetite, nasal blockage...
Besides soup menu.....I recommend to avoid sugars during 'flu' infected days. As sweets will decrease the activity of WBC(white blood corpuscles - the fighter cells). The sugar molecules will be docking the sites...from where the vitamin C has to gain its entry!

Hope my brother will be happy now....as he was the one who is bugging me for Home Remedies and stuff. Although not an expert...guess it works for some of us.

Ingredients:

Country Chicken 1/2 kilo
Green chilies 2-3 slitted
Curry leaves few
Garlic 1 whole head peeled and semi crushed
Ginger 2" chopped and slightly crushed
Purple onions 1-2 chopped
Country tomatoes 2 chopped roughly
Salt
Turmeric 1/4 spoon
Cumin seeds 1 spoons - toasted n hand pounded coarsely
Whole peppercorns - toasted n hand pounded coarsely
Lemon juice 1-2 spoons
Sesame oil few spoons
Cumin & Peppercorns (each 1/4 spoon)
Cilantro leaves few.

Method:

Clean the chicken and wash several times in running water. Add salt and turmeric to it. Make it to sit for a while. Then pressure cook for about 3-6 whistles. Use limited water. Set aside.

Heat oil in a deep wok. Add peppercorns, cumin, curry leaves and chilies. Wait til they splutter.

Then add ginger, garlic and onions....fry real good. Maybe till its raw odour leaves the pan.

Now stir-in tomatoes, cover and cook for 2 minutes. When the tomatoes wilt....add salt and turmeric.

Now stir-in cooked chicken along with its water. Then the powdered spices. Bring them to aromatic stage...see whether chicken is done soft and all the spices infused enough.

Now add lemon juice and cilantro to it.

Serve warm.

Aloe Vera Juice

Alloe Vera Juice:

The botanical name of this plant is Aloe barbadenensis. The Aloe vera is one of the oldest known therapatic herb and is reowned world wide as a healing plant. It is first mentioned in Egyptian scripst 'Papyrus Ebers' in 1550. They used it for embalming. Aloe vera is supposedly used to embalm the body of christ! Greek Historian Diocorides and Roman Naturalist Pliny has recommended Aloe vera about 2000 yeras ago.....for skin irritations, kidney problms, burns,constipation, war wounds and bruises.....and much more! The Hindus call it as 'Silent Healer' and Chinese say 'Harmony Remedy'.

The Aloe leaves have this bitter tasting yellow latex right under their outer skin. This latex contains an anthroquinone barbaloin, which is activated by the intestinal flora and acts as an laxative. The aloe juice is administered for severe constipation. It should not be consumed regularly....as it depletes elctrolytes from the body and can cuse muscle weakness(it can make uncontrollable bowel spasms).

Aloe Medical Value:

A polysaccharide in it called 'g;ucomannan....works as an anti-inflammatory! Aloctin A has immune system stimulating & anti-tumor properties. Other parts shows some anti-viral properties. The salicylic acid (found in asprin) and magnesium thought to work
together as an analgesic effect on burns. It not only reduces pain, promotes cell regeneration and reduses scar significantly. Since it has the ability to balance pH....it increases digestin and effective absorption. And therefore improves immune system. It can be treated for liver stregthening!

Latest study report says....ot appears that acemannon neutralizes the (AIDS)virus by transforming its protein envelop, thus preventing it from attaching itself to the T4 cells.The other study shows(only tested on Animals right now)....it can prevent and even arret arthritis and improve wound healing. It inhibits pain, block inflammation and restore bone growth(Amazing).

To Grow this Plant: Grow outside in your gardent han indoors(I have seen people having it indoors). Outdoor plants said to have more nutrients than indoors. More the sunlight more the nutri power!

Ingredients:

Aloe Vera juice 1 cup
Lemon juice 1 cup
Cold sparkling water 4 cups
Sugar to taste

Method:

Mix all the above together in a jar. Chill and serve as breakfast drink.

It is not suggested immediately after heavy meals.

Taking in empty stomach can create mild irritation to the inner wall!

Star Fruit

Star Fruit Salad:

I happen to spot this fruit recently in the local market! Its very low in calories....just 30 cal af fruit and good source of vitamin C. Its a winter fruit....helpt to ward cold, flu..etc. They are rich in fibre...promotes digestion!

Since the fruit is star shaped...makes excellent choices for salad decoration! The fruit is actually greenish to yellow color! A full ripe fruit could eb entirely yellow and slight brown tinge at teh edges(asters)! Wel....personally I like over ripe fruit...as they are fully packed wtih anti-oxidnats and flavonoids.

Ingredients:

Star fruits 3 sliced
Black grapes 1 bunch
Salt
Chili powder
Lemon powder
Cumin powder
Black salt
Whilte pepper
Olive oil few spoons.

Mehtod:

Nothing much...toss a dash of aove spices to the slices. Cover and chill! Let them settle for about 2 hours.

Serve chilled as a refreshing salad!

Orange Rasam

Orange Lemon Soup:

Orange-Lemon Rasam. Orange-Neembakai Saaru.

Lemons and Oranges are rich in Vitamin-C. Most of vitamins lie only close to the skin and on the skin. The lethery rind(jacket)is also loaded with essential oils! Since some of the vitamins are oil soluble and to make use of those essential oils....its good to cook them for a while than eating raw! Cooking makes certain vitamins available to the body!

Ingredients:

Orange 1 fruit(washed & sliced)
Lemon juice 1 cup
Salt enough
Dry red chilies 6 broken
Peppercorns 4
Cumin seeds 1/4 spoon
Curry leaves crushed few
Mustard seeds 1/4 spoon
Asafoetida 1 pinch
Turmeric 1 pinch
Oil few spoons.

Method:

Heat oil....in a wok. Add mustard, asafoetida, chilies, curry leaves, pepper and cumin seeds. Wait till they pop.

Add salt and turmeric.....plus lemon juice, orange slices and 4 cups of water.

Bring this to boil and remove from heat. Garnish with cilanto leaves.

Take them as soup! It may no tbe good enough with rice...like any other rasam! Its safe to drink as soup!

Meat - Lemon Soup:

To Boost Calcium in the Diet:

I always liked the idea of vinegar and tomato based soups at Chinese Restaurants(Hot and Sour Chicken Soup). The acid in this Soup dissolves maximum bone's calcium into the broth.

When in comes to Home-made Soup....I try to pop-in more tomatoes. For a change...I chose Vitamin-C rich Lemons today. Pairing this acidic broth with bone-in meat ribs/chicken breast could boost more calcium content in the soup, than a non-acidic one!

Ingredients:

Goats Rib Bones 200 grams
Thoor dal 1 table spoon
Green chilies 3 sliced
Curry leaves few
Ginger 2" peeled, grated & minced
Garlic 5 pods peeled, grated & minced
Onion 1 head finely chopped
Tomatoes 2 chopped
Salt
Turmeric
Lemon juice from a fruit
Peppercorns few
Cumin seeds few
Sesame oil few spoons
Cilantro leaves few.

Method:

Pressure cook ribs + toor dal....using enough water in a cooker. Maybe about 6-8 whistles will do. Set aside.

In a crock pot, heat oil. Crackle pepper, cumin, chilies and curry leaves. Stir-in ginger, garlic and onion. Saute for 2 minutes or until onions turn to golden color.

Now add tomatoes and fry real good. Add salt and turmeric too.

When tomatoes loose water content and oil shows up on sides...start adding your bones + dal along with its water(broth actually).

Continue cooking.

Finally squeeze lemon juice and remove from heat. Garnish with cilantro leaves too.

As I told you....more calcium from the bones seep into the broth when you add something acidic. So add at least 2 tomatoes. Add lemon finally and make it to sit for a while off the stove. As you know...lemon flavour turns to bitter taste, when they are cooked for a long time. Try not to throw away the bones...tearing and chewing them strengthens your gums and teeth. Depending upon soups will also make you have less craving for junk foods.

Lemon Fish:

Ingredients:

Fish fillet(no choice here, just the tilapia again)
Dry red chilies - toasted n grated (without seeds)
Turmeric pinch
Salt
Lemon - fresh squeezed
Lemon rind - grated
Oil for pan frying.

To garnish:

Lemon rinds - grated/chopped
Cilantro
Lemon wedges!

Method:

Mix salt, turmeric, chili flakes, lemon juice & lemon rinds(grated) togahter!

Coat this over fish. Let this set-up sit for about 1-2 hours.

Pan fry in about 1 inch level of oil. Slow frying is key for fish! Do not turn them often...as the fish goes flakey here.

Now remove and leave over kitchen tissues for a while.

Garnish with lemon rinds, wedges and cilantro!

Enjoy!

Orange Sesame Chicken:(Indo-Chinese Style)

Orange Chicken.

Ingredients:

For Marination:

Chicken-skinless,boneless & cubed 1 cup
Orange juice - freshly squeezed 1 table spoon
Soy Sauce - thick 2 heavy spoons
Toamato ketchup 2 heavy spoons
Salt
Brown sugar 1 spoon
Rice Starch 1 spoon
Vinegar/lemon juice 1 spoon
Dry red chili flakes 2 spoons.

Sesame oil for stir-frying
Garlic 10 clove finely chopped
Ginger 4" fienly chopped
White scalion 1 small bulb - chopped
Green onions fienly chopped
Toasted white/brown sesame seeds to garnish
Honey 2 heavy spoons.

Method:

Marinate chicken with the above mentioned ingredients for nearly 2- 4 hours.

Heat up oil in a large stir-frying wok. Stir-fry chicken over high heat, until its done.

Now in a seperate vessel, run few more spoons of sesame oil. Stir-in ginger and garlic...give a quick stir, maybe till its raw odour is gone.

Further add scalions and chicken to it. Garnish with toasted sesame seeds, green onions and honey. Enjoy!

Lime Pickle:(Tamizhar Style)

Kacha Neembu Ka Achaar. Raw Lemon Pickle. Green Lemon Pickle. Pachai Elimicham Kai Oorughai. Neembukaya Pachadi. Fresh Lime Pickle. Instant Lime Pickle.

Ingredients:

Raw Green Limes – Large 2
Sea Salt – aggressive amount
Turmeric powder ½ spoon
Chili powder 1 spoon
Vinegar ¼ cup
Mustard seeds ½ spoon
Sesame oil 1 small cup.

To be Toasted & Powdered: (Pickle Powder)

Fenugreek seeds 2 spoons
Mustard seeds 2 spoons.

Method:

Chop down fresh limes into small chunks. Maybe around 8 pieces out of each lime.

In a medium sized fry pan, heat oil. Add mustard seeds to it. Wait until they pop and splutter well.

Then add limes and sauté it for few minutes.

Add salt, turmeric and chili powder and fry for few minutes. Then add ¼ cup of vinegar to it & continue cooking.

Well…..when lime is almost done soft and oil shows up on sides, add pickle powder to it. Allow it to boil at least once and remove it from the stove.

Allow this pickle to cool down to room temperature and store in a ceramic jar.

Fried Pomfret with Fish Sauce:(Thai Style)

Pomfret Fry. Crisply Fried Pomfret – with Fish Sauce. Fried Pomfret – Thai Style. Vavva Meen Varuval. Wavva Meen Varuval. Chapalu Fry. Fried Machi. Machili Fry.

This is one of my favorite Recipe from Thai Kitchen. Generally I like ‘Thai Recipe’ much than any other Asian Cuisine. Maybe I could find some real hot and spicier food there. Actually its much similar to Indian recipe here. Where in Indian we mix all these ingredients straight with the fish and deep fry it. While in ‘Thai Recipe’ they fry only the fish….yeah ‘plain fish’ and prepare separately a sauce and run over their fried fish. Is it interesting! And so does the taste too! Give a try today….you may love it.

Ingredients:

Whole Fresh Firm Pomfret fish – 2
Oil for frying.

Fish Sauce:

Salt
Onion 1 small – thinly sliced into circles
Fresh Red Chilies – 2 finely chopped into rings
Fresh Green Chilies – 2 finely chopped into rings
Fish Sauce – 1 cup
Lime – cut into wedges.

Variation: Whenever I couldn’t find ‘fish sauce….I managed with ‘thin soy sauce’.

Method:

Frying Fish:

Wash and clean pomfret. Remove its gut and scales. Well retain its fins for this recipe. If you find it hard….right go ahead and remove its fins too.

Heat oil in shallow wok. When the oil is hot enough….maintain the stove over low-medium heat. Now fry fish in it. When the fish is almost crispier to one side, turn carefully to other side and fry till crispier. Do not turn them often. As the fish will become flaky soon.

Now set this fish on your display plate.

Meanwhile when fish is getting done….prepare the sauce.

Fish Sauce:

In fish sauce or soy sauce add all the above mentioned ingredients except lemon wedges.

Display:

In a display plate….place a lettuce leaf and place your fried fish on the top. Then run this sauce above it. Just run only few spoons. Serve the remaining sauce in a cup, along with it. Decorate the plate with lemon wedges.

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.