Neem

The neem tree known as 'Divine Tree' in India is also called Margosa, Nimba(in Sanskrit) and Veppam(in Tamil).
Neem is antibacterial, antifungal, anthelmintic (an agent that kills, destroys and expels worms from the intestines), antidiabetic, antiviral, antiinfertility and sedative.
It has many medicinal properties.

• Neem twigs called 'Datun' in Hindi are used for brushing teeth.
• All parts of the neem tree (seeds, bark, leaves and flowers) are used for medicinal preparations.
• Neem is effective against some fungi like athletes foot fungus and ringworm.
• Warts are treated by rubbing a paste of neem leaves directly on the infected skin.
• Neem is used for treating fevers (also malarial fever) because of it's anti-pyretic(fever reducing) property.
• Ayurveda uses neem to cure diabetes, urinary problems, dermatological disorders, gynaeclogical disorders, piles & fistula, hair problems and dental hygiene.
• Mouthwash made from neem is effective for tooth decay, bleeding and sore gums.
• Neem treatment not only lowers high cholesterol levels but also decreases dependency on insulin, without altering blood glucose levels.
• Neem is digestive, and suppresses ill-effects due to wind, bile and phlegm.
• Neem is a natural antibiotic, and chewing a few leaves of neem everyday strengthens the immune system.
• Many neem products like neem oil, neem soap, neem toothpaste, neem toothpowder, neem mouthwash, neem leaf capsules, neem oil shampoo and neem oil conditioner, neem tea, neem candles and neem incense sticks are popular in India

Methi Pulao - Fenugreek leaves flavoured rice

Ingredients:

• 1 bunch Fenugreek leaves ( washed & chopped finely)
• 10-12 flakes of Garlic( peeled and finely chopped)
• 1/2 inch piece of fresh Ginger (grated)
• 3 Green Chillies (slit lengthwise)
• 2 cups Rice (preferably basmati rice) washed and soaked in water for 1/2 hr
• 1/2 tspn Turmeric
• 2 tblspn Cooking Oil
• 4 cups Water
• Salt to taste

Method:

1. Heat the oil in a pressure cooker or thick bottomed deep pan on the flame.

2. Add the chopped garlic, ginger and green chillies and stir briskly for 2 min.

3. Add fenugreek leaves and continue to stir fry on medium flame.

4. Add turmeric, water and salt to taste.

5. Stir and cover. If pressure cooking, then one whistle on high flame and second whistle on low flame. Else, cooked covered in pan. Check and stir occasionally to make sure the rice does not stick to the bottom.

6. Add a tsp or tblsp of butter or ghee and serve hot with pickle and/or raita of your choice.

Variations:

• The rice tastes good with a dash of cummin seeds, and adding tomatoes and onions to the above recipe.
• If you want it really hot and spicy, add 5 cloves, 1 stick of cinnamon and 2 cardamoms along with the fenugreek leaves.
• You can also add 1 or 2 potatoes and some green peas , especially if there is no accompaniment.
• Garnish with raisins and half-slit cashews if you are serving it to guests.

Sheera / Suji Ka Halwa

Sooji Ka Halwa is Semolina Pudding, a popular Indian dessert.
It is served in poojas as prasad and is also a popular breakfast dish in India. In Maharashtra, it is known commonly as 'Sheera'. North Indians call it 'Sooji Ka Halwa'.

Ingredients:

• 1 cup rava (semolina)


• 1 cup sugar


• 1 cup milk


• 1 cup water


• 1/2 tsp green cardamom powder


• chopped dry fruits (almonds, cashewnuts)


• a pinch of saffron(optional) / 1/2 tsp turmeric powder


• 1/2 cup pure ghee (clarified butter)

Method:

1. Melt the ghee in a kadai (wok) or non-stick pan.

2. Add the rava and stir with a ladle on medium flame till golden.

3. Keep aside in a dish the required quantity of saffron, chopped cashewnuts, sugar and cardamom powder in a dish.

4. When the rava (sooji) is golden, add the water and milk, followed by the mixture in the dish and stir briskly so that no lumps are formed.

5. Cover with a lid, and cook on low flame for 2-3 min or till dry.

6. Garnish with dry fruits of your choice.

7. Serve hot.

Variations: The sheera can be soft or dry, depending on your taste. It can be prepared without milk too. You may use one tblsp. spoon less of ghee and sugar each if very calorie conscious.

Coconut Chutney

Coconut chutney is a spicy dip made from coconut ground with spices, and served with many Indian snacks.

Ingredients:

1 medium sized coconut(grated)
2 green chillies, chopped
1 small bunch coriander leaves
Salt to taste
1/2 tsp sugar
Juice of half a lemon

Method:

1. Mix all ingredients and grind to a paste. Your chutney or dip is ready.

2. Store in refrigerator, and place out about half an hour before serving.

Sabudana Khichdi

My first memories of tasting Sabudana Khichdi are of my childhood when mom used to exchange recipes with her friends, and try out at home. It tasted well, but was always a bit sticky. But we used to scrape the wok with the spatula and relish the crunchy bits stuck to the wok.

After I got married, I went to kirtans( praise and worship) with my mom-in-law very often. Sabudana Khichdi, along with fruits and laddoos was distributed as prasad. That was the best Sabudana Khichdi I've ever tasted in my life.

Then, I sometimes ate Sabudana Khichdi in Maharashtrian restaurants but now, it is also my Krrish's favourite breakfast. So in the last couple of months, I've tried many recipes, and different ways of soaking sago and finally, this is how I like it best.

Ingredients:

1 cup sabudana (pearl sago)
1/2 cup roasted and coarsely ground peanuts
2 green chillies, finely chopped
10-12 curry leaves
1 tbsp. fresh grated coconut for garnishing
1 tsp. jeera (cummin seeds)
2 tbsp. cooking oil or ghee
1 large potato
2-3 sprigs of fresh coriander leaves, finely chopped
A pinch of sugar
Salt to taste

Method:

1. Put sago in a colander. Wash gently to remove the starch under running cold water.

2. Do not soak in a bowl of water. After rinsing well, cover and keep overnight or atleast for 5-6 hours.

3. After a couple of hours, check if the sago pellets are dry. Sprinkle some cold water, stir and leave covered.

4. Just before serving, uncover the sago and sprinkle salt, sugar and coarse peanut powder and mix well with hands or wooden spatula but gently.

5. Peel potato, wash and chop finely.

6. Heat oil in a kadai (wok), turn the heat down and add finely chopped chillies, curry leaves and cummin seeds and let them pop. Add the chopped potatoes and saute. Stir occasionally till potato is almost cooked.

7. Add sago beads, stir and cook uncovered on low heat. Stir occasionally. Make sure it does not stick to the wok. It should be done in about 8-10 minutes.

8. The sago pellets look transluscent when done, but do not continue cooking for a long time if they don't seem transluscent. Overcooked sabudana is hard and chewy.

9. Garnish with chopped coriander leaves and fresh coconut, and a dash of fresh lime and serve piping hot with your favourite tea or coffee.

Do not worry if it turns sticky a couple of times. It tastes good even if you cannot add fresh coconut, or curry leaves. Having successfully tried it, you can double the quantity to serve a good portion each to 4-6 people.