Bread Fruit Recipes


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Get a taste of the tropics

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Breadfruit Podimas

Ingredients: Two raw breadfruits; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; a sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal and 1 tbsp of cooking oil.
Method: Turn on the stove and place the raw breadfruit on it. Turn it around frequently to cook it evenly on all sides. The skin will carbonise, it but will conduct heat to cook the insides and protect them from getting burnt. Once cooked, wait for it to cool and peel off the burnt skin. Heat oil in a pan and fry the channa dal, urad dal and red chillies with hing. Grind the fried ingredients coarsely, toss the cooked breadfruit with the ground spices and run it for a minute in the food processor. Now crumble the mixture with a blunt ladle. Serve the podimas with hot rice and a raita of your choice.

Breadfruit  & Coconut Curry

Ingredients: Two raw breadfruits; a cup of grated coconut; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; 4 garlic pods (optional); 1 sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal; 1 tbsp of coriander seeds; 1 tsp of cumin seeds; 1 tsp of mustard seeds and 2 tbsps of cooking oil.
Method: Skin the breadfruit, dice it and pressure cook it using little water. Marinate the cooked breadfruit in tamarind extract mixed with salt, turmeric powder and hing for 10 minutes. Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves in little oil and grind the ingredients finely. Take a heavy-bottomed pan, add a tbsp of oil and add mustard seeds to it. Add the marinated breadfruit to the pan and sauté it for a while. Add the ground ingredients and sauté the same. When the curry appears golden brown, add the grated coconut and mix it well before turning off the heat. Serve as a side dish for rice or roti.

Breadfruit Roast

Ingredients: Two raw breadfruits; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 1 tbsp of red chilli powder; a sprig of curry leaves and half a cup of cooking oil.
Method: Skin the breadfruits and slice them into thin wafers. Marinate the breadfruit slices in tamarind extract mixed with chilli powder, salt, turmeric powder and hing for an hour or so. Take a heavy-bottomed pan, add a tablespoon of oil and heat the same and spatter the mustard in it. Add the marinated breadfruit and curry leaves to the pan and sauté it for a while. Add oil from time to time to the pan and attend to the vegetable till it turns into a fine roast. This roast can be served as a side dish with rice or simply eaten as a snack.
Note: You can even deep fry the marinated the breadfruits and eat them as chips.

A Tangy Treat -Lemon


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Lemon, which originated in the Himalayan valleys, has now travelled across the world. Today, it takes the most coveted spot in the shopping lists of conscientious cooks across the globe. Itssour taste and distinct smell can infuse a freshflavour toany dish.

Though every part of the lemon can be used for cooking, it is the juice of the fruit that makes it so special. There are severaldelectable delicacies that demand a dash of fresh lime juice.

However, lime juice can turn bitter and spoil adish when boiled or cooked. Hence, it is always best to add the juice right at the end, after the dish is completely cooked and taken off the heat. Avoid reheating food thatcontains lime juice.

You can makepaneeror cottage cheese by adding a few drops of lime juice to boiling milk for it tocurdle evenly. You can lace salads, pies, soufflés and ice creams with a hint of lemonif you enjoy itstangy taste.

Apart frommaking aclassic lemon pickle with raw green lime, you can preserve lemon too. Marinate deseeded and quartered lemons in salt, and leave them in an airtight container for a couple of days. You can then dry them in sunlight. Once the rinds dry completely, they can be used as a side dish or you can pickle themin a conventional way.

You can even make home-made lozenges bymarinatinglemons in a combination of salt and sugar, and drying them in the sun.

Lemon seeds have medicinal properties and can be used for stomach ailments.

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Colour me Yellow


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Image for representation.Image for representation.

It is interesting to note that every household in our country uses haldi or turmeric powder in their food. This wonder rhizome has been used in vegetarian, non-vegetarian and vegan cooking in the powdered form for centuries now.

The condiment is an integral part of our culture, a mandatory ingredient in our cuisine, an effective curative, and is also used as a cosmetic. Its subtle spiciness can add a zing to just about any curry, pulses, rice, and even baked goodies like buns and breads. The secret of getting the colour and flavour of turmeric right is simple. The haldi powder should be tossed in just before the oil or ghee, which is used for seasoning, starts smoking. If you add it too soon, the turmeric will leave its raw smell behind, and later than the precise moment will lend shades of brown instead of the desired yellow, and will give out a burnt smell.

Turmeric is usually avoided in sweets. The exception to the rule being that a pinch of haldi added to boiling milk, while making milk sweets to lend it a pale creamy colour. If you are planning to add the herb in milk for therapeutic purposes, it is best that you put it right at the end, just before serving.

It is advisable to add sundried rhizomes instead of the powdered form while making masalas for rasam, sambhar, bisibele bath or vangibath at home. It will make a tangible difference to the taste, colour and potency of homemade masalas.

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Amazing Curry Leaves


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Know your ingredient

The number of tales and proverbs revolving around the humble curry leaf can make an interesting volume. No cook worth his or her salt can ever claim to have completed cooking unless the spicy delicacies are garnished or seasoned with a spray of curry leaves.

The unique flavour and colour of the leaf which seemed to deliver the nourishment, taste and aesthetic appeal of gourmet were certainly not missed by our ancestors.

The leaves were incorporated into the daily menu as the quintessential seasoning and sometimes as the main ingredient in chutneys and exclusive kozhambus. The fact that the curry leaves have traveled halfway across the world for more or less similar uses gives little room for speculation about its necessity to make dishes exclusive.

A good cook will optimize the use of these leaves by judging their freshness. The young sprays of a lighter green taste best when added to salads or garnished freshly on food and in buttermilk. The
mature leaves have the ability to release their essence entirely when boiled along, fried, ground or used when seasoning is the first step of the chosen recipe.

Drying or dried leaves can be allowed to dry completely in the shade and powdered and can be tossed into curries, gravies, sambar and rasam among other such foods when you run out of fresh leaves or happen to live in places that cannot grow this herb.

Unresolved Misery, Remorse Can Be Fatal


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There are moments in life when nothing seems to be under our control. An incident from the Ramayana enumerates one such situation. When king Dasharatha fixed the coronation of his beloved son Rama, he hastened to his favourite queen’s chamber to break the news to her personally. Little did the king realise that Kaikeyi’s mind had been poisoned by her maid Manthara. He was shocked beyond words when he heard her demands to redeem the two boons given by him long ago. He could not digest the idea of exiling his dearest son to the forests for 14 years after fixing his coronation. He was also not very open to the idea of crowning Kaikayi’s son Bharatha as the king of Ayodhya. Repeated pleas to his dear wife got him nowhere and he swooned from time to time. The king was truly caught between the devil and the deep sea.

On the one hand, he could not even dream of going back on his promise because he was a man of his word. On the other hand, he could not bring himself to inflict an undeserving heinous punishment on his faultless son. He tried to cajole and coax his beautiful queen. When she refused to respond, he berated her and even threatened her about her impending widowhood. When she refused to budge from her obstinate demands, he wondered if he was at the receiving end of his own Karma. He imagined that he must have separated thousands of cows from their calves, mothers from their sons and wives from their husbands to have merited such a state. He tried to recollect all the possible evil deeds that may have been perpetrated by him to reap such misery. He succumbed to his end without putting up a fight as he was depressed beyond measure.

Natural disasters, death of a beloved person or separation from a loved one can leave us devastated. Any amount of solace cannot reverse the incident. When misery and remorse envelop us, it will be better for us to accept the situation and contemplate on the next step forward. On the other hand if we choose to wallow in our despondency we might tumble into a bottomless pit of sorrow which can push us to a state of depression or death.

Rage for Radishes


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Well-being

Radish, red or white, is definitely not an all-time favourite veggie of most people. Yet the pungent root cannot be wished away, for it is a repository of nutritional and therapeutic values. The anti-bacterial and anti-fungal properties of the vegetable can go a long way in boosting immunity. The presence of vitamin C, potassium, sodium and traces of other minerals besides vitamins and fibre has elevated its medicinal value.

Radish can bestow a world of good when eaten raw in the form of a salad. If it is cooked, ensure that it is cooked with minimum water, and take care not to drain the water in which it is cooked, so that the goodness is not wasted away. Here are some benefits:

Radish is very good for the liver and stomach. Those of you who are recuperating from jaundice will find yourself healing faster if you have a helping of radish every day.

Radish is a rich source of roughage, which is indigestible carbohydrate. This facilitates digestion, helps in retaining water and curing constipation, thus providing relief in piles. When consumed as juice on an empty stomach for two months, it can detoxify the digestive system entirely and cure piles.

Radish is a diuretic, and thus helps in increasing urine production. The juice of radish helps in treating inflammation and the burning feeling during urination. Hence, it is very helpful in treating urinary disorders.

Radish is a very good source of dietary fibre. When eaten as a salad regularly, it can aid in natural weight-loss.

Since the root is a rich source of vitamin C and lycopenes, it helps to contain many kinds of cancers, particularly those related to the intestines, stomach, colon and prostate.

Dab pure radish juice with a ball of cotton over the uneven skin tones of your body. And wash off after an hour or so. This will lighten your skin and make it glow.

Brace Yourself For The Post Party Syndrome


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Calm after the storm

The two-faced Roman god Janus is ready to usher in the new year, while earthlings are partying hard. What many of us do not know is that we are working ourselves into as state of frenzy in the name of unwinding. This is true of those who organise parties as well as those who attend them.

A lot of meticulous planning, precious time and hard-earned money is ploughed into these events by hoteliers and owners of restaurants, bars and pubs besides individuals. Painstakingly decorating the party space, arranging enough food and drinks to go around and organising entertainment programmes takes several months of hard work and networking. Needless to say, this puts a great strain on their nerves.

It’s easy to assume that the party hoppers are a jolly lot, but that is far from the truth. They, for their part, are stressed about what to wear, whose company to seek, how to fit in at the party and get home safely afterwards.

Back to the grind

While all the music, dancing and socialising is fun while it lasts, the morning after generally brings along a hangover or worse, depression and loneliness. The post-party syndrome can encapsulate a lot of issues. You might feel lazy, fatigued and reluctant to get on with your work and normal routine. The late nights, gorging on calorie-rich food and aerated or alcoholic drinks can take a toll on the intestines and the liver. The lack of sleep will affect your cognitive function.

While none of these are reasons to pass on the merriment, by taking a few smart measures, you can save yourself from the physical and emotional stress that is likely to bog you down.

Catch up on some sleep every now and then so that you’re not caught yawning in company during the party. Loss of sleep can be telling on the countenance and general health of the individual in the long run. You would do well to have plenty of salad, fruits and juices during the day to offset the heavy food that you might eat at night.

Following an exercise regime will help you burn off the calories you gained binge-eating and drinking over the past few weeks. It is wise to keep tab on the amount of liquor that you consume in order to avoid embarrassment, untoward incidents and accidents.

The emptiness you’re left with

Psychologists point out that people who throw or attend many parties could experience a sense of loss, emotional numbness and anxiety once the gala time is over. This usually happens because they might have run into people whom they no longer care for or simply wish to avoid. They might have lost track of important days in all the frenzy. Even as they pretend to be happy and confident, they might be upset and despondent.

Putting the past behind and learning to live in the moment is the way to deal with these painful emotions. New year parties are, after all, about ringing out the old and ringing in the new. When you run into someone you dislike or have complicated emotions for, flash an affable smile, offer a kind word and move on. Try to forgive and forget for your own peace of mind.

You must understand that anything that brings you happiness must be good and genuine for it to last long. Refrain from hypocrisy and try to be earnest in terms of behaviour and attitude. Good manners and courteous behaviour has never killed anyone. A dollop of unadulterated enthusiasm can spread chirpiness and good cheer all around.

If you think your emotional wounds are still raw or that you may not be able to handle nasty surprises, pre-empt the guest list. If it is not to your liking, excuse yourself from attending the party. This can save you a lot of trouble and unpleasantness.

The most telling sign of the post-party syndrome is the lacuna created by the sudden lack of activity, which could lead to boredom, frustration and irritability.

Once you understand that parties are for enjoyment, socialising and rejuvenating your spirits, you can spend the days after the party organising contact numbers and addresses for future use. You can redeem your promise about keeping in touch by sending flowers or cards to renew your friendship with those you like.

If you hear of good or bad things happening to those you care for, do not hesitate to pick up the phone and get talking. An unexpected friendly gesture can not only cheer them up but will also make you feel happy. Once you learn the art of coping with the post-party syndrome, you will find yourself looking forward to more such good times!