Cardamom for detoxifying the body

Cardamom or Elaichi (in Hindi) is the queen of spice because of its pleasant aroma and taste.  There are two kinds of cardamoms, small light green and big dark brown.  Both kinds are used in flavoring in food as well as in drinks.  It is a very common herb in the Indian kitchen which has healing properties.

 It is used in European kitchens also especially green small pods type.  In Finnish and Scandinavian breads, usage of cardamom is pretty common.  In the Middle East green cardamom is used in sweet dishes and as a flavoring in tea and coffee.  In India, green cardamom is used in sweets and in Masala Chai (spiced tea) but dark brown cardamom is used in garam masala for curries.

Green cardamom is used in South Asia to treat teeth and gum infections, throat problems, congestion of lungs, inflammation of eyelids and digestive disorders.  Brown cardamom is used in traditional medicine in China, India, Japan, Korea, Pakistan and Vietnam.

According to Ayurveda cardamom is good for improving digestion.  It is a good stimulant and an effective healer for those suffering from flatulence and gas.  This aromatic spice has detoxifying properties so helps in cleansing the body.  It improves blood circulation to the lungs and can be helpful in preventing spasms or convulsions.  It has beneficial affects in asthma, bronchitis and respiratory allergies.  Cardamom provides relief to the acidity in stomach.  It is a good antidote for nausea.  Traditional Indian physicians also recommend cardamom for treating urinary tract infection.  Cardamom is known to be helpful in balancing all three doshas (kapha, vata and pitta) in human body.

Cardamom contains many essential oils.  Cardamom oil has therapeutic properties and is used in modern day antiseptics, expectorants, stimulants and tonics.

Cardamom is a good source of minerals like potassium, calcium, magnesium, niacin, riboflavin and vitamin C and all these minerals are essential for optimum health.

Green cardamom grows in Kerala, Tamil Nadu and Karnataka as it needs warm humid climate.  Dark brown cardamom needs cold and humid conditions and grows well in sub Himalayan region of North Eastern India, Nepal and Bhutan.

Cardamom belongs to the Zingiberaceae family and other members of this family are ginger.  Botanical name of green cardamom is Elettaria and that of dark brown is Amomum. Its fruit is used as a spice.

Stuffed Cauliflower Parantha(indian bread)

When I was little stuffed potato parantha or Indian bread used to be my favourite food but when I tasted the cauliflower parantha, I realised I loved the crunchy part of cauliflower.  The best part is you can just wash the cauliflower, grate it, add some spices etc and it is ready  to go as a stuffing.  In case of potato parantha, you have to first boil the potatoes, cool them, peel them, mash them, add spices and then it is ready as a stuffing. When I was taking pictures for writing this blog, my husband asked," why are you writing a blog on a cauliflower parantha as every one in India knows how to make a parantha."   I replied,"  I am writing this recipe for my friends in America and other European nations as they often ask me for it."  So here is the recipe for making stuffed cauliflower parantha.

 Ingredients:
Wheat flour 2 cups, cooking oil 4 tsp, water for kneading about 1 cup(as needed),  Oil for frying 3 tblsp

For the stuffing:
Take a small cauliflower, wash it and grate it.  Peel off a small onion and grate that too.  Cut a small green pepper(optional),  Mix all the three and add one tsp of coriander powder, 1/4 tsp red pepper, 1/2 tsp amchoor(mango dry)powder, salt to taste.

Method:
Mix wheat flour, cooking oil and knead with water into a smooth pliable dough.
Divide dough into 8 equal portions and shape into balls.  Flatten each ball between palm and fingers.

 Roll this flatten ball into a chapati with a rolling pin.

 Place a tsp full of cauliflower stuffing in the middle of the chapati.

Fold one side over and now fold the other side over the first folded side.

 Now fold the other two sides to make it into a square or a rectangle.

Dust this folded stuffed dough with wheat flour and roll into a big rectangle.

Heat a tava(griddle), place the stuffed parantha on the hot griddle and let it cook for 30 seconds.
Turn over the other side.  Brush the top side with little oil. Again turn it over and brush other side also with little oil.
Both sides of the parantha should be crisp and little brownish.
Remove and serve hot with plain yogurt or pickle.

Note:  If you do not have Indian spices like coriander powder, garam masala, curry powder, you may add just seasoned salt and lemon pepper to the stuffing.

Fennel a healing spice for new Moms

Anise or Fennel was used by Ayurveda about 5000 years ago as a healing herb for stomach and throat ailments. Potion made of fennel and water was given to lactating mothers to keep baby and mother free of stomach gas.

Anise and Fennel belong to the same family of plants although their botanical names are different.  Both have the same licorice taste and their seeds are used as herbs.  Healing properties of both anise and fennel are the same.  As per Indian spice list, both are called saunf in Hindi.  Only difference is that Anise is thin saunf (patli saunf) and fennel is fat saunf (moti saunf).

 

Hippocrates, the father of medicine recommended the use of anise to help clear mucus from the respiratory system.  Roman herbalist Pliny recommended chewing anise seed as a breath freshener and digestive aid after a big meal. 

Ancient Chinese physicians made similar use of this herb both as a digestive aid and flatulence.  Since the time of Ayurveda, use of anise and fennel has been recommended as a digestive aid and for nursing mothers.

Early English herbalist John Gerard suggested anise for hiccups.  It has also been prescribed for headache, bronchitis, nausea, infant colic and cholera.  Anise was so popular in medieval England as a spice, medicine and perfume that in 1305 King Edward First placed a special tax on it to raise money to repair the London Bridge.

Contemporary herbalists have used anise for over 2000 years for cough, bronchitis, upset stomach and flatulence.  Science has supported the use of anise as a treatment for cough, bronchitis because the herb contains chemicals, creosol and alpha-pinene, that loosen bronchial secretions and make them easier to cough up.  This healing herb has another chemical called anethole which acts as a digestive aid which explains why anise or fennel is eaten after the meal.  Anise also contains a chemical similar to estrogen which probably explains its traditional use as a milk promoter in lactating mothers.

Anise or fennel can be taken either raw or slightly roasted.  To make an infusion, take a teaspoon of fennel and add to one and a half cup of boiling water. Let it steep for about 10 minutes. Strain and drink like tea to get rid of flatulence or gas.

Anise and fennel belong to the Umbelliferae family and other members of this family are carrot and parsley.  Botanical name of Anise is Pimpinella anisum and of fennel is Foeniculum vulgare.  In case of fennel even stalks and bulbs are used in cooking.

Lauki (Bottle Gourd) Kheer

This is one dessert which is very healthy and is easy to prepare.   This is healthy because bottle gourd is a green vegetable and has fiber in it.  It is very digestible vegetable. If someone has upset stomach, soup of  bottle gourd helps it settle down.  Don't let these facts turn you off before even tasting this kheer, pudding or dessert.  So lets try making this:

Ingredients:
12 inches long lauki (bottle gourd), 3 cups of boiled milk, 1/4 cup of cold milk, 3 tsp of custard powder,  3 tblsp of sugar, cashews 12 pcs chopped, almonds 12 pcs blanched, skinned and chopped, about 20 pcs of raisins, 1 tsp of cardamom powder.

Method:
Peel and grate lauki and mix into the boiled warm milk.  Let it simmer for 10 to 15 minutes till lauki turns very tender and soft.
While lauki and milk simmer, take 1/4 cup of cold milk, add custard powder to it and mix very well.
When lauki truns tender, add mixture of custard powder and milk to it.  Let it simmer for another 5 to 10 minutes while constantly stirring it.  As the mixture starts to thicken, add nuts and raisins.
Turn off  the stove, add sugar and blend it very well.
As it cools a little, add cardamom powder and mix well.
Now refriegerate and serve chilled.

Instant Dhokla

There was a time when Dhokla was popular as a snack only in Gujarat.  But now a days it is cooked and enjoyed almost  in every part of India.  It is such a healthy snack as this is only steamed and not fried.  Instant Dhokla can be cooked within half hour.  Last week we had guests over and I made the instant Dhokla which was enjoyed by everyone.  So here is the recipe of Instant Dhokla:

Ingredients:
2 cups besan(chickpea flour), 1 cup yogurt(dahi), 1 cup water, 1 tsp turmeric powder(haldi), 2 tsp eno fruit salt,  1 tsp cooking oil, 1 tsp salt, juice of half a lemon.


Method:
Sift besan through a sieve to make it light and free of lumps.
Grease a round dish, may be like a pie plate and keep it aside.
Mix yogurt, water turmeric powder, oil,  salt and lemon juice to the besan and beat well to make a smooth batter.
When you are ready to steam it then only add eno fruit salt and pour mixture in a greased dish
Take a big pan, pour two small cups of water in it.  Take another small bowl and put that in the middle of the big pan.
Now place your greased dish with batter mix, on the top of the small bowl inside the big pan.
Cover the big pan and put it on medium heat for 10 minutes.
Steam will cook the dhokla.
After ten minutes you can uncover and see if Dhokla is all set.  If it is still liquidy, let it cook in the steam for another two or three minutes.
Now turn off the gas and take out the dhokla dish out of big pan.
When it is cool cut it into square or diamond shaped pieces and set them in a serving dish.
Now temper the dhokla to make it tastier.

Ingredients for tempering:
1 tblsp of cooking oil
1 tsp mustard seeds(rai)
2 or 3 green peppers, slip into half lengthwise.
1/4 cup white vinegar
3/4 cup water
1 tsp sugar
1/4 cup washed, cleaned and cut fresh coriander leaves.

Method for tempering:
Heat oil, add mustard seeds when they stop spluttering add green peppers.
When peppers turn dark in color, turn off the gas.  Now add vinegar, water and sugar to the hot pan and pour immediately over the dhokla in the serving dish.
Let dhokla absorb this tempering which takes about 20 minutes or so.
Now sprinkle the coriader leaves on the cooked dhokla.
You may serve it with mint chutney or ketchup.

Apple and Walnut Cake with wheat flour

This apple-walnut cake is absolutely yummy.  This cake literally melts in the mouth.  At least  that's what my guests said when I served this cake as a dessert.  The best part is it has wheat flour in it besides the usual all purpose flour.  So lets try baking this delicious cake:

 Ingredients:
1 1/4 cups white flour, 1 cup wheat flour, 1 cup sugar, 3/4 cup packed brown sugar,  2 tsp cinnamon powder,  2 tsp baking powder, 1/2 tsp baking soda, a pinch of salt, 3/4 cup cooking oil, 1 tsp vanilla essence, 3 eggs, 2 cups peeled and finely chopped apples(about 2 medium apples), 1 cup chopped walnuts.

Method:
In a large mixing bowl combine wheat and white flours, sugars(both kind), cinnamon powder, baking powder, baking soda and salt.
In a different bowl add oil, vanilla essence and the eggs and beat  well.
Now add all the dry ingredients from the first bowl and mix till everything is well blended.
Stir in chopped apples and walnuts.
Spoon batter evenly into well greased pan.
Bake in 350 degree F or 180 degree C for 45 minutes.
Cool in the pan itself for 15 minutes then take it out and place it on a wire rack.
When cool, you may drizzle the cake with powdered sugar glaze.

For Glaze:
In a bowl stir together 2 tsp of powder sugar and a 1 tsp of water to make it a drizzling consistency. 
Now drizzle over a cooled cake.
Enjoy with a scoop of ice cream or a cup of coffee.