Lemongrass : antidote to common cold

Last month I had this feeling that I am about to have cough and cold.  I did not want to take any strong allopathy medicine so I picked up a few leaves of lemongrass from my kitchen garden, crushed them and boiled these along with the tea leaves.  Took this concoction in the evening and next morning I was almost well.  Lemongrass sure is a magical plant.

 
Lemongrass is also known as 'fever grass' and has been used for centuries for treating fever in India. Also used as food seasoning in Africa, India and the Seychelles, Indonesia and Sri Lanka. Its main constituent, citrol, has strong cleansing, antiseptic qualities and is used for deodorizing footwear and clothing.
Lemon grass is a long thick grass with leaves at the top and a solid portion several inches long at the root end. The lower portion is sliced or pounded and used in cooking. As a spice, fresh lemon grass is preferred for its vibrant flavor, but is also sold in dried form. The dried spice is available in several forms: chopped in slices, cut and sifted, powdered, or as oil can be extracted from the plant.

Lemon grass is a perennial, aromatic, tall grass with rhizomes and densely tufted fibrous roots.  The blades of the grass are about 90 cms long and 0.5 cm wide. Lemon grass contains an essential oil. This oil is sherry colored with a pungent taste and lemon-like odor with citral as the principal constituent. The contents of this oil vary with the age of the grass. Fresh lemon grass contains an essential oil, which has substantial amount of citral. Dry herb yields 0.4 per cent essential oil containing 72.3 per cent citral.

Lemongrass belongs to grass family poaceae. It is a tall perennial grass that is grown in Southeast Asia and Sri Lanka. Lemongrass also known as Citronella Grass or Fever Grass is a tall perennial grass belonging to the Africa and Old Eurasian countries. It is a widely used herb in Asian (particularly Thai, Lao, Khmer and Vietnamese and Caribbean) cooking. The grass has a lemony flavor.

The botanical name of Lemon Grass is Cymbopogan and it belongs to the family of Poaceae.  Its leaves are used and it originated in Africa-Eurasia.

Lemon grass oil, used as a pesticide and preservative, is put on the ancient palm-leaf manuscripts found in India as a preservative. It is used at the Oriental Research Institute Mysore, the French Institute of Pondicherry, the Association for the Preservation of the Saint Thomas Christian Heritage in Kerala, and many other manuscript collections in India. The lemon grass oil also injects natural fluidity into the brittle palm leaves, and the hydrophobic nature of the oil keeps the manuscripts dry so that the text is not lost to decay due to humidity.

Lemon grass is used in addition to tea, as an antidote to coughs, colds, etc. It has medicinal properties and is used extensively in Ayurveda.  It has powerful pain relieving properties.  It helps in the muscle spasms by relaxing the muscles thereby leading to the reduction of pain related symptoms.  Another benefit of this grass is for improvement in the blood circulation.  As an antifungal and antibacterial lemongrass inhibits bacteria and yeast growth.  Some sources suggest that lemongrass has anti depressant properties and is thus beneficial for nervous and stress related conditions.

There are many different uses for lemongrass. Some people use it to relieve nausea, the common cold, and even high blood pressure. In artificial lemon flavoring, lemongrass is commonly used.

Lemon grass is a very scented herb to add to a bath.  It makes your bed well scented when put under a pillow.

Lemon grass has not just medicinal but culinary uses too.  It is widely used in Asian cuisine in soups, curries, poultry, seafood and beef.  In some cuisines lemon grass powder is used as a taste enhancer.

Leftover Chapatti turned into Noodles

Do you ever wonder what to do with the leftover chapattis (rotis)?   We all face this problem sometime or the other.  This recipe is for you if you dislike wasting any food.

Other day I made noodles from the leftover chapattis, sauteed some vegetables, added some spices and a very tasty and incredibly interesting dish was ready.

Fold leftover chapattis and wrap them in the aluminum foil and put them in the refrigerator overnight.  Next day take these out, take a sharp knife and cut the folded chapattis into very thin noodles. Take a deep pan or wok and roast these thin noodles for a couple of minutes.  Keep these aside in a bowl.  For other ingredients and method read here:

Ingredients:

3 leftover chapattis, 1 cup of washes and shredded cabbage, 1 cup green, yellow and red peppers cut into small pieces, ½ cup onion chopped julienne, ½ cup carrots cut into small pieces, ½ cup boiled peas, 1 tsp soy sauce, 1 tsp chives, 1 tsp  brown mustard seeds, 1 tbsp cooking oil, salt to taste.

(You may add vegetables like spring onions, broccoli, and beans etc)

Method:

Heat oil in a wok or deep pan, put mustard seeds.  When they stop spluttering add chives and onions.  Saute these for a couple of minutes and add cabbage, peppers, carrots, peas and any other vegetables you wish to. Toss the vegetables and add soy sauce.  Mix it well.  Now add coriander powder and salt.  At the end add your already roasted chapatti noodles to the vegetable mix.  Toss it again and serve hot.  If you want to add a hot punch to it, put some hot and spicy sauce.

Bundt Cake with Fresh Fruits

Every time I bake a bundt cake I think about a scene from a funny movie “My fat Greek wedding”.  Would-be-in laws (American) of a Greek girl (heroine) bring a bundt cake to her home on their first ever visit.   Greek mother and her aunt start to wonder why there is a hole in the cake.  At last they conclude that hole must be for putting a flower vase in it.  Every time I watch this I laugh too hard.

There are probably few people who haven’t heard of bundt cakes. It’s pronounced “bunt” with the “d” being silent. It’s a beautiful ring cake baked in a special bundt pan. The original bundt pans had ridges that gave the cake its classic look

Bundt cakes do not conform to any single recipe; instead their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or "chimney" which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and even heat distribution during baking.  The shape is similar to that of the earlier European Gugelhupf or Bundkuchen.

 

Usually bundt cakes are not decorated.  Either powdered sugar is dusted on the cake or some kind of frosting is drizzled on.  But I have tried the drizzle of white chocolate and cream and decorated with fresh pineapple and pomegranate.  Result was a “Wow” from the family and the guests.  My husband who is the biggest critique of my cooking, said,”This is the best cake you have ever made.”  The best part is I made this without any oil.

Since Thanksgiving is in two days, I think this cake can add to the spread on the Thanksgiving dinner table.

Ingredients:
6 eggs, 1 cup of powdered sugar, 1 ½ cup of white flour, 1 ½ tsp of baking powder, 1 tsp of vanilla essence.

Ingredients for topping:
1 cup grated white chocolate, ¼ cup milk, 2 tbsp whipping cream, 2 cup freshly chopped small pineapple pieces, ½ cup pomegranate (peeled and seeded)

Method:
Put eggs and sugar in the food processor and beat them on medium speed for 10-12 minutes depending on your food processor.
Add white flour little by little and blend it well again on the medium speed.
Add baking powder and vanilla essence and again beat for one or two minutes.
Grease a bundt pan and pour the mixture in it.  Bake for 35 – 40 minutes on 310 degree F (200degree C). Test if the wooden prick comes clear, turn off the oven. Take it out of the oven and let it cool off for 10-15 minutes before taking it out of the mould...

Method for topping:
On a medium heat, melt the grated chocolate.  As soon as it melts a little, add milk and cream and mix it.  Turn off the flame and drizzle it on the cake...  As soon as it sets, decorate it with pineapple pieces and pomegranate seeds.
If it is too tempting to resist, go ahead and cut a piece.  Sit back and enjoy with a cup of coffee.

Power Packed Breakfast

What is the better way to say “good morning” to you like a bowl of freshly cooked   warm oatmeal?  Oatmeal is a whole grain and eating it can lower your risk of several diseases like high blood pressure and type 2 diabetes.  Whole grains like oats are a rich source of iron, magnesium and vitamins B.   Oatmeal is a source of fiber.  That means when you eat oats for breakfast, you are going to feel full for a longer time.

I was taking oats every morning but there came a point when I got almost tired of eating this semi sweet cereal for breakfast.  Keeping in mind the health benefits of oats I started looking for different options. 

About two weeks ago I took a cup full of oats, ground them in a mixer, added multi grain flour, barley flour, black chickpea (kala channa) flour, some salt, caraway seeds and some spices and made a dough with those.  I rolled that into a chapatti and ate fresh with little bit of butter and some mint and coriander chutney. Boy was it delicious or what!  Immediately this hit it off with every member of our house.  Now everyone wants this delicious chapatti and nothing else for breakfast.

Barley flour gave it a wonderful flavor.  Moreover it has fewer calories and has a high nutritive value.  Barley contains eight essential amino acids and can regulate blood sugar for up to 10 hours after consumption.  Barley flour is even lighter than wheat flour.

Multigrain flour refers to a flour that contains more than one type of grain.  Common grains include buckwheat, cracked wheat, flax, and millet.  All these ingredients are rich in mega 3 fatty acids, vitamin B and fiber.

Adding black chickpea or kala channa flour to this dough gave added health benefits.  This flour is low in fat, high in dietary fiber and rich in minerals and vitamins.  Two to three tablespoon of this legume is equivalent to one portion of the daily recommended five portions of fruits and vegetables.  This flour aids in weight loss as well.

So you can imagine this power packed breakfast will pull you through the hectic schedule of morning.  The best part is you can make this dough at night, put it in the airtight container in the refrigerator and make a fresh chapatti for breakfast with your cup of tea, coffee or juice.

Ingredients:

1 cup ground oats, 1 cup multi grain  flour, 1 cup barley flour, ½ cup black chickpeas flour, 1 tsp salt, 1 tsp caraway seeds(ajwain), 1 tsp of coriander powder, 2 tbsp fenugreek leaves(dry or fresh), water to make a semi soft dough.

Method:

Take a big bowl, put all the dry ingredients.  Add water little by little and keep kneading till it turns into semi soft dough.  Make balls of this dough.  With the rolling pin flatter the dough ball into a chapatti.  Heat a griddle; roast the chapatti from both the sides.  Eat fresh with little butter (optional) or cream cheese.  If you don’t want to add calories you can have that chapatti either with chutney or pickle.
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Lauki(Bottle Gourd) Burfi

When I was young I used to dislike Lauki or bottle gourd.    My mother tried her best to explain its health benefits but it fell on deaf ears.  This Diwali I amazed myself by making dessert or Burfi with bottle gourd.

 Bottle Gourd or Lauki Burfi is a very healthy and tasty dessert.  This recipe comes from Gujarati cuisine.  This Burfi can be prepared for festival like Diwali or it can be eaten during the fast when grains are not eaten.  It has fibre and protein and does not have too many calories like other desserts.  It is quite easy to make.  There are many ways of making this Burfi but I have tried to prepare it with a simpler and less time consuming method.

I prepared this for Diwali and it took me not more than two hours to prepare it and serve to guests.  Once the guests tasted it their”Wow” was a complement it itself.  

 
Ingredients:

2 cups peeled and grated lauki, ½ cup milk, 3 tbsp milk powder, 1 cup sugar, 1 ¼ cup khoya, ¼ tsp cardamom powder, 1 tbsp sunflower seeds, 1 tbsp melon seeds, 2 drops of green (cake icing) color

Method:

Roast grated lauki in a heavy non stick pan till all the water is evaporated and lauki turns soft.  Now add milk and milk powder to this and keep stirring to avoid burning.  Reduce flame to medium. 
When all milk gets evaporated and milk powder blends well, add sugar and cook till mixture thickens.
Add khoya, melon and sunflower seeds and mix well.
Take out the mixture in a greased plate.  Smoothen the top and sprinkle cardamom powder.
Refrigerate for one hour. Cut squares and serve.

Moong Dal(Split yellow lentil)Burfi

We all like to celebrate life, moments, festivals and occasions.  This year Diwali or Deepavali, the festival of lights, falls on November 3.  It is the most celebrated festival of India and it signifies the triumph of good over evil and light over darkness.  No Diwali festivities would be complete without sharing sweets with your friends and family.

With this Moong dal Burfi recipe, I share the festival of sweets with everyone and wishing for a happy and joyous Diwali to you and your loved ones.

Moong dal or split yellow lentil is one of the most nutritious of lentils.  It is very high in protein.  So sweets made out of this are delicious as well as healthy.

Ingredients:
1 cup yellow moong dal, 4 tbsp ghee (clarifying butter),  1 cup sugar, 2 cups milk,  10-12 saffron threads, 2 tbsp almonds roasted and chopped, ¼ tsp cardamom powder.

Method:
Soak saffron threads in 1 tbsp of lukewarm milk.
Clean and grind moong dal into a semi coarse powder.  Roast this powder in a heavy bottomed non stick pan for 7-8 minutes.   Add ghee to this and fry for a couple of minutes on low flame.  Take this out into a bowl.
In the same non stick pan, heat the milk, add sugar.  Give it a boil.  When sugar is dissolved add fried moong dal.  Keep stirring.  Mix very well.  Now add saffron milk.
Cook until milk is totally absorbed in the dal.  It takes about 4 – 6 minutes.
 Let it cool off a little and spread the mixture over a greased plate.
Garnish with almonds and cardamom powder.  Cut square or diamond pieces.
Enjoy.

Digestive Lemon Pickle

In August, our lemon tree in the front yard was laden with spongy, shiny and beautiful yellow lemons.  I made lemonade of some but a lot more were still left so I decided to venture out to make lemon pickle.  My mother used to make this digestive lemon pickle which worked like a magic in any stomach disorder situation.  This pickle had zero oil and could be preserved for years.

This lemon pickle is very easy to make.  Moreover, unlike store bought lemon pickles, this one has no oil and is not overloaded with spices.  This pickle is tart and chewy and it is ready in 15 to 20 days.  It just requires a few spices, generally available in any Indian kitchen.  It just has black salt, black pepper, ajwain (carrom seeds) and hing (asafetida):  all these spices aid in the digestion.

Ingredients:

24 big and small size lemons, 2 tbsp black salt, 3 tbsp table salt, 4 tsp ajwain (carom seeds), ½ tsp hing (asafetida), 1 cup fresh lemon juice, ¼ cup white vinegar.

Method:

Put lemons in a colander and wash them thoroughly under the running water.  Let water drain for half an hour.  Spread the lemons over a kitchen towel and put them in the sun for drying.  Lemons should be completely dry before pickling.
Once lemons are dry, wash and wipe your hands dry.  Cut the lemons into quarters or eight wedges, depending on the size of the lemons.  Remove as many seeds as easily possible.  Transfer the cut lemons into a big glass bowl.
Add salts, ajwain, and hing and mix well.  Put these in a glass jar and pour lemon juice and vinegar over the lemon pieces.  Shake well.  Cover the jar.  Now tie a muslin cloth over the lid.
Put the jar in the direct sun for 4-5 hours every day for next 15 days.  Everyday shake the jar before putting in the direct sun.
In next 15-20 days lemon wedges will turn soft and buff in color. 
Enjoy the pickle with rice, dal or pulao.