Small oranges pickle (Chinese oranges or kumquat pickle)

Chinese oranges or ornamental oranges are originally from China. From there they were introduced to Europe and North America. Small orange plant symbolizes good luck in China and other Asian countries. The plant and fruits are given as gifts during Chinese Lunar New Year.

In India, small round orange color variety are available. These fruits have a sweet edible skin and tart flesh.  The fruits are eaten raw in salads. In USA they are called Kumquats and are oval in shape. In India, the small orange plant is grown as an ornamental plant in pots for bonsai etc. and also in gardens. You can grow the plant in a pot in your balcony and harvest the fruits for pickle or marmalade! I could not find what these oranges are called in India. In North India, the fruits are available.

These oranges are mostly used in making marmalade. But, we can make very nice spicy pickle with them. Kumquats are a very good source of vitamins, calcium, magnesium, sodium etc. They are  known to help to reduce aging, improve lung health etc. and improve wound healing. Kumquats are mostly used in salads in USA.

I had a chance to get some oranges from a friend. I tried this pickle, which I believe, is very tasty. I made the same pickle using kumquat in USA. If you prefer, you may add some jaggery and make a sweet and sour pickle. In the sweet variety, you have to keep the bottle in sun for 3 to 4 days, so that the jaggery melts.

Ingredients:

•      Large bowl of small oranges (about 50 oranges)
•      1/4 cup chili powder
•      1/4 cup salt
•      1/2 cup oil
•      1/4 Tsp. turmeric
•      1/2 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      1/2 cup sugar (optional)

Directions:

1.      Wash and clean oranges
2.      Dry them over a clean cloth.
3.      Make a plus sign cut, so that the fruit is not fully cut.
4.      Add turmeric, salt and chili powder.
5.      Heat oil in a pan.
6.      Add mustard seeds and when seeds are spluttering, add hing.
7.      Pour the hot oil over the oranges and cover.
8.      After sometime transfer the pickle to a bottle and save.
9.      If preferred, you may add half cup sugar.
10.      Keep the bottle in hot sun for 3 or 4 days, so that the sugar melts.
11.      It is a temporary pickle and stays for a few months, if refrigerated.

Vankaya kura with cashew (Eggplant subzi with cashew)

Cashews are grown widely in coastal areas of India. Before the cashew nuts are fully ready, the nuts are harvested in their tender form, when the shell is not hardened. At that stage, the shell is easily cut open and the kernel is removed. But the kernel is corrosive and is harmful and so gloves should be used. Even the cashew has to be soaked in hot water and the outer skin has to be removed. The tender cashew is very tasty and gives an exotic taste to the dish! These tender cashews have a very short season and are not available in stores throughout the year.

At times when the tender cashew is not available, if you want to make the subzi, you can soak regular cashew nuts in boiling water for 2 to 4 hours and use them.

In coastal districts of Andhra Pradesh, Goa, Kerala etc. tender cashew is available around March/April time.

Any vankayalu (eggplant), long or small round variety can be used for this subzi. Make sure that eggplant is tender and no seeds are there. You may use any amount of eggplant and cashew of your choice or availability. There is no particular proportion.

 

   Ripe cashew-apple                                                                         Green cashew just starting

Ingredients:

•      8 or 10 vankayalu (small eggplant)
•      1/4th cup cashew nuts
•      1/2 Tsp. turmeric powder
•      3 or 4 green chilis
•      2 Tsp.adrak (ginger grated)
•      2 Tbsp. oil
•      Salt to taste
•      Some cilantro (optional)

Directions:

 

1.      Boil a cup of water.
2.      Soak cashews in hot water for about 3 hours.
3.      Grind green chilis and ginger and cilantro.
4.      Cut eggplant into thin long pieces.
5.      Heat oil in a deep and thick pan.
6.      Add eggplant and turmeric powder. Keep stirring.
7.      After 5 minutes, drain cashew nuts and add them to eggplant.
8.      Add ginger chili paste and salt.
9.      Cover and cook on low heat.
10.      Keep stirring.
11.      Cook till eggplant and cashew are soft.
12.      Cashew adds an exotic look and taste to the subzi.

Caution:  In case, you have a chance to use tender cashew and have to cut and clean the kernel, you must use gloves and protect your hands and face etc, as the oil which comes out of the kernel is corrosive!

 

 

Brussels sprouts subzi (with Indian flavor)

 

Brussels sprouts is a cool season crop and very popular in Europe and USA. This vegetable was originally grown in Belgium and possibly that is why the name Brussels sprouts! Brussels sprouts resemble miniature cabbages. Unlike cabbage, they grow in bunches of 20 to 40 on the stem of a plant.

Brussels sprouts are low glycemic and nutritious vegetables. They are excellent source s of many vitamins like A, B complex and vitamin K which helps in preventing Alzheimer's disease. Lots of minerals like copper, calcium, potassium, iron, manganese and phosphorous are also available in the sprouts.

Thus, brussels sprouts are incredibly nutritious vegetables and they offer protection from many deficiencies and believed to protect from heart diseases and colon and prostate cancer.

In India, they are not seen in markets, but, in places like Delhi, you can buy them in super markets.
I tried making the subzi using what is available in Delhi, but, as the sprouts are not fresh and they also they were not tender, the taste was not at all like the one I made with fresh sprouts in USA.  So, unless you get really fresh ones in local markets, you do not try this subzi.

Here is a recipe using the brussels sprouts with Indian masalas.

Ingredients:

•      2 cups of brussels sprouts (quartered)
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      A pinch of hing (asafetida)
•      A few curry leaves
•      2 Tbsp. onion, finely chopped
•      1 tomato, finely chopped
•      1 or 2 green chilis, finely chopped
•      1 Tbsp. tamarind paste
•      2 Tsp. sambar powder
•      1 Tsp. red chii powder
•      Salt to taste
•      1 Tsp. jiggery
•      1 Tbsp. oil

Directions:

1.      Wash and quarter the brussels sprouts.
2.      Heat oil in a deep thick pan.
3.      Add chana dal, and let it cook for 2 or 3 minutes.
4.      Add urad dal, and when the dal is turning golden, add mustard seeds.
5.      When mustard seeds start spluttering, add hing and curry leaves.
6.      After cooking for a minute, add green chili pieces and onion pieces.
7.      Stir well for 2 to 3 minutes, till onion pieces are translucent.
8.      Add tomato pieces.
9.      Add turmeric powder, sambar powder, salt.
10.      Mix well. Add tamarind paste and cook for 2 minutes.
11.      Add jaggery.
12.      Add brussels sprouts and half cup water.
13.      Mix well and let it cook till brussels sprouts are cooked.
14.      Sprinkle a little water, if the subzi is looking dry.
15.      Serve it hot.
16.      Goes well with roti and rice.

 

 

 

 

 

Kanda bachali kura (Elephant foot yam and malabar spinach subzi)

 

Kanda or elephant foot yam grows in India, Sri Lanka, Philippines, Malaysia, Indonesia and other Southeast Asian countries.

 

In India, this species is grown mostly in Bihar, West Bengal, Kerala, Orissa, Maharashtra and Andhra Pradesh.

 

Kanda, is called jimikand or suran in Hindi, senai kizhangu in Tamil, suvarna gedde in kannada, chena in Malayalam and oluo in Oriya.

 

Kanda is widely  used in Indian medicine, and recommended as a remedy in Ayurveda, Siddha and Unani medicinal systems. The tuber is prescribed for bronchitis, asthma, abdominal pain, enlargement of spleen, piles etc. The vegetable is known for its curative properties against rheumatic swellings.

Bachali is a perennial vine Basella alba and is found in tropical Asia and Africa where it is used as a leafy vegetable. It is known as pui shak in Bengali, poi ni bhaji in Gujarati, basale soppu in Kannada, mayalu in Marathi.   Bachali is available in vine (creeper) form and also small bush type.  In creeper variety also, you can find red and purple stem vine and green stem.

Malabar spinach, like any other green vegetable, is high in vitamins, iron and calcium. It is also a rich source of soluble fiber, low in calories by volume and high in protein per calorie.

Both kanda and bachali are available in many parts of India. In US sometimes kanda and bachali are available in Indian stores. Bachali may be found in many Asian stores. In the cut vegetable section of any Indian store, packets of cut pieces of kanda (suran) are available.

In the coastal districts of Andhra Pradesh, kanda bachali kura is a main item in any festive menu. It is served in weddings etc.

                                                                            Kanda

                                        

 

Bachali creeper                                                                                   Bachali bush  

 

 

                                         Kanda and bachali cooked separately

 

 

Ingredients:

•      3 cups kanda pieces
•      1 or 2 cups bachali leaves cut into pieces
•      1 Tbsp. chana dal
•      2 Tsp urad dal
•      1 Tsp. mustard seeds
•      2 or 3 green chilis cut into small pieces
•      1 inch ginger cut into pieces
•      A few curry leaves
•      A pinch of hing
•      2 Tbsp. oil
•      1/4 Tsp. turmeric powder
•      Salt to taste
•      2 Tbsp. lemon juice or
•      2 Tbsp. tamarind paste
•      2 Tsp. mustard paste or powder

Directions:

1.      If using a big kanda piece, soak for a few minutes in water and wash thoroughly, as lot of mud may be sticking on to it.
2.      Peel and cut into cubes.
3.      Wash and cut bachali leaves into smaller pieces.
4.      Place both kanda and bachali in a large microwave safe container and add half cup water and turmeric powder.
5.      Cover and cook on high for 5 to 8 minutes (till the pieces are soft).
6.      Remove from microwave and try to mash the mixture.
7.      For mustard paste, add 2 Tsp. mustard seeds and a pinch of red chili powder and two spoons of water, and grind to a smooth paste. Or, you can add mustard powder, which is available in stores.
8.      Heat a thick, deep pan and add oil.
9.      Add chana dal, urad dal and mustard seeds to the hot oil.
10.      When the mustard seeds splutter, add hing.
11.      Add green chili and ginger pieces.
12.      Cook for a minute and add curry leaves.
13.      Add the kanda mixture, lower the heat and mix thoroughly.
14.      Add salt.
15.      If using tamarind, add the paste and mix well.
16.      Cook for 4 to 5 minutes.
17.      Turn the heat off.
18.      Add lemon juice, if not using tamarind paste.
19.      Add the mustard paste or powder. (If mustard paste/powder or lemon juice are added while cooking, the subzi will taste bitter!)
20.      Mix well.
21.      Garnish with deep fried dehydrated vadiyalu etc.

Whenever I get either kanda or bachali, I cook partially and freeze the vegetable, so that when I want to make the subzi, the ingredients are in the freezer!
Go ahead and prepare this subzi which is very nutritious and tasty!

Caution: Some varieties of kanda may cause an itching on the palms while chopping. Cleaning the kanda, removing the skin and chopping it are real laborious. Soak the whole piece of kanda in water for 10 to 15 minutes and then clean it thoroughly with water. You may use gloves while cutting. Or cook the whole piece in water in a pressure cooker for 3 whistles. When the pressure is off, open, cool and remove the skin and then chop the kanda.

 

 

 

Ravioli (homemade, using different ingredients)

 

Ravioli is basically an Italian dish which is very popular all over the world. Ravioli are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. They are usually served with a pasta sauce on the side or served in a soup bowl filled with sauce and ravioli dipped in it.

Different ingredients are used as filling and for sauce. Most common ingredients are spinach, ricotta cheese and squash. Some new flavors and tastes are also experimented. For example, I came across spinach cheese ravioli with pumpkin sauce (Times of India) and Jackfruit ravioli with chilli cardamom emulsion (Deccan Chronicle)!

I requested Doreen Gillespie to contribute this recipe. It is a real fusion of ingredients, flavors and tastes!! She has done a great job making the ravioli, photographed all the  details and documented the whole stuff!

Doreen's recipe follows in her own words! Try it and enjoy!!

When I make pasta, I enjoy experimenting with different flours, seasoning, and vegetables in the  pasta dough both for nutrition and for flavor, so I rarely make it the same way twice. I encourage you to experiment, too! Many people make pasta with a basic white flour (maida), eggs and salt. But I always use a base of semolina flour, made from durum wheat. Instead of 100% semolina, however, I use 50% semolina and make up the balance with various other flours. I suggest that at least some of the other flours contain gluten (wheat, oat, barley etc.). I have also experimented with acorn flour, chickpea flour (besan), and millet flour. In the US grocery stores carry Bob's Red Mill products, so they should have the semolina. The semolina found in India is likely not from durum wheat, so it may not yield as firm pasta as ideal, but feel free to try  it.

I use eggs in my pasta, but you can substitute water for the eggs. The texture will be different, and the dough will be a little more fragile than I prefer for ravioli, but the pasta will still be tasty!

For this pasta, I blended fresh kale into the eggs for a very fine puree. The kale makes the pasta a brilliant green and also adds nutrition and flavor. Spinach, mustard greens, collard greens, chard, or other greens could be used similarly. If you use mustard greens, expect that they may impart a stronger flavor than the other greens.

I have made ravioli with many different fillings, and I have recently been experimenting with using ajwain leaves. Ajwain (Trachyspermum ammi) is grown easily in the USA, though I have not gotten it to flower and produce the more commonly used seeds in Western Washington State. I grow it outside from April through October, then bring plants inside for the winter. The plants can be started from cuttings extremely easily. Ajwain is also known as Indian oregano, Cuban oregano and Spanish oregano. The variety common in India (and grown in the US) has large succulent leaves that can grow to up to 2 - 3 inches. A small-leaved variety is also available in the US, frequently known by the same names and sharing a similar flavor. Ajwain can be grown outside when temperatures are above 45 degrees F and grown indoors year-round. When grown outside, it does best when not grown in full sun.

For this recipe, I based my filling on a recipe for thuvaiyal from this following site.
http://www.tastyappetite.net/2011/11/karpooravalli-ajwain-leaves-thuvaiyal.html?m=1
You can use the basic thuvaiyal as the filling, but I added winter squash and paneer for a richer flavor.

Pasta dough:

Ingredients:

•      1 cup semolina flour (durum)
•      1/2 cup atta
•      1/2 cup millet flour
•      2 eggs (or about 3/8cup water)
•      8 large lacinato kale leaves, stripped off the stalks (palak or any greens)
•      1tsp. salt
•      1 tsp ground cumin (jeera)

Directions:

1.      Mix the flours, salt and cumin powder.
2.      In a blender, puree kale into eggs (or water), see the picture below.
3.      Mix liquid puree into the dry mixture, using hands to thoroughly mix into a dough.
4.      If necessary, add only enough additional water to fully moisten all the flour. Knead the   dough to fully mix, but it may not be smooth. The dough should be stiff. If it is too moist, it will be difficult to roll through a pasta machine, but slightly more moisture is needed if rolling out with a rolling pin. 
5.      Wrap dough in plastic or place in a covered dish and set aside (refrigerator or room temperature) for at least one hour. This will ensure even moisture distribution and result in a smoother dough.

Filling:

Make thuvaiyal recipe below (modified from original recipe on website mentioned above.)

Ingredients:

•      15 large (2 inch wide or larger ajwain leaves. (about 100gm total)
•      2 tsp. oil
•      1/4 cup urad dal
•      1Tbsp. coriander seeds (sabud dhaniya)
•      3/4 tsp cumin (jeera seeds)
•      1 dry red chili
•      1 Tbsp grated ginger
•      2 medium garlic cloves
•      2 Tbsp turmeric powder
•      2 Tbsp jiggery
•      1/4 tsp methi-mustard powder
•      Salt to taste
•      3/4 cup peeled and cubed winter squash (sugar pumpkin, butternut, kabocha etc.)
•      1/2 cup paneer (about 100gm)

Directions:

1.      Wash the fresh ajwain leaves
2.      Heat oil in a fry pan.
3.      Roast urad dal to golden color, set aside.
4.      Add ajwain leaves to the hot pan and sauté for about three minutes; set aside. The leaves will not completely wilt or look cooked.
5.     Add coriander seeds, cumin, red chili and garlic to the hot pan. 
6.     Roast until seeds start to change color, then add ginger, tamarind paste and jiggery.
7.     Stir and cook for about one minute; allow to cool.
8.     In a blender, finely blend all cooked ingredients to a smooth mixture.
9.     Add methi-mustard powder, hing and salt to taste.
10.     Steam or roast squash until tender.
11.    Blend paneer and squash with ajwain mixture until smooth.
        

 

Making Ravioli:

To make the ravioli, the pasta needs to be rolled thin. Pictured is an example of a simple pasta machine, which rolls the dough between two cylinders.

This is certainly the easiest way to roll out pasta, but rolling pins also work with more effort. I roll my dough to about 1/16 inch thick, approximately 1.5mm. For rolling out the dough, whether by machine or by a rolling pin, I cut thin slices off the chunk of dough.

If you are rolling with a rolling pin, roll out the dough into a 12 inch wide and 16 inch long piece. It can be slightly thicker than roti. Fold and roll again. Repeat the process thrice. Cut into 10 inch by 12 inch sheets.

I show two options here for making ravioli. The simplest way is to place filling onto a full sheet.

I then moisten spaces between the piles (use water) and place a top sheet over the filling. Press the top sheet on to the lower sheet, pushing tightly to seal with your hand.

Ravioli can be cut apart with a knife -- I show here a tool that seals and cuts the ravioli leaving an interesting crimping texture at the same time.

The second option uses a press that may be sold in the US, as a calzone press, empanada press or dough press. In India, a kajjikaya/gujjia press can be used similarly. The bottom edge of the press cuts the dough.

 

 

 

 

The circle of dough is then placed on top of the press, filled, then sealed by folding and closing the press. Moistening the edges with water before closing the press will make a stronger seal.

Cooking Ravioli:

To cook the ravioli, bring a pot of water to a rolling boil. With fresh pasta, it takes only about three minutes to cook, unless the pasta is much thicker than recommended above. Add the made pasta and let it cook for 3 to 4 minutes. Drain off and serve hot along with sauces.

Final dish: 

Three sauces are pictured here. At the bottom left is a commercial traditional Italian tomato sauce. At the bottom right is a commercial pumpkin pasta sauce, diluted 1:1 with drained fresh yogurt. At the top is a homemade shiso pesto diluted into 1:1 mixture of commercial alfredo sauce and drained fresh yogurt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kitchen tips

I have tried to compile some kitchen tips, which you keep hearing from friends often. These suggestions are never documented. I have requested two of my close friends, Jayanthi Adidam and Vijji Pasala to contribute, and tried to edit them. Jayanthi Adidam has been staying in USA, for longer periods. So she has lots of experience in storing and time saving tips. Vijji Pasala has always been an expert cook and has lots of ideas in cooking new dishes. So I wanted them both to share their experiences. Thank you Jayanthi and Vijji!

Many of the tips may not be needed for those living in cooler climates like USA. But in India we need to take some precautions when we have to store dals or powders etc. Also, some of the terms used here may be new to some readers who are not from India. I will try to include most of these  terms in the next edition of the glossary.


Precautions to be taken while storing dals, powders etc:

1. For those living in hot and humid climates, it helps to store maida (white flour) and besan (chickpea flour) in the refrigerator so that they do not get spoiled and stay fresh. Similarly, roast sooji (cream of wheat) before storing in a tin. Then it will stay fresh and will not get any bugs.
2. A bay leaf added to maida (white flour) in the container, will keep the flour from absorbing moisture.
3. If you keep a piece of blotting paper at the bottom of the container, biscuits will stay fresh for a longer period.
4. A piece of blotting paper at the bottom of the salt jar will keep the salt dry and free flowing even in rainy season.
5. A pinch of corn flour added to the jar of salt also will keep the salt dry.
6. A small piece of hing (asafetida) in the container will help in storing the masalas like chile powder, coriander powder and other powders fresh for a long time.
7. When storing dals, add 4 to 5 red chiles to avoid insects getting to the dals. Use of airtight containers is better.
8. If you have access to neem leaves, keeping dried neem leaves in dry fruit, dal and rice containers will keep the dry fruits, dals etc. from getting bugs.
9. Putting 4 to 5 lavang (cloves) along with sugar in the container, will keep ants away.

Cooking tips:

1. When mixing ingredients for cakes etc. mix in only one direction.
2. When making aloo parathas or aloo tikkis (potato stuffed parathas or potato patties) in large quantities, place all of the  boiled and peeled potatoes with two teaspoons of oil and all the masalas in a food processor like kitchen aid and process, so that you get an even and uniform mixture.
3. To make stuffed parathas, take a ball of dough in your palm, spread and smear it with a few drops of oil. Then place the stuffing and roll the paratha. This way, paratha will roll smoothly and will be crispy inside also.
4. While mixing dough for puris, add a teaspoon of sugar to the mixture and knead well. puris will retain their shape longer and puff nicely.
5. Always rest the dough for at least one or two hours before making either samosas, bobbatlu (puran poli) or kajalu.
6. Methi parathas will be tastier if you use sour buttermilk while preparing the dough
7. To get crispy murukkus or kachoris, add one or two teaspoons of hot oil to the dough, while mixing.
8. One or two teaspoons of unflavored corn flour added to maida (white flour) makes puris, samosas or kachoris crisp.
9. Add a teaspoon of sabudana (sago pearls) and a spoon of methi (fenugreek  seeds) to urad dal while soaking for dosa. Then dosas will be crispy  and golden colored.
10. In winter, when outside temperature is low, grind dosa or idli ingredients with half a slice of bread. This helps in fermenting the batter.
11. Boil tamarind in enough water and let it cool. Put it in a strainer, squeeze and sieve the liquid. Add a spoon of salt to the pulp and mix it. Store the pulp or paste in a dry glass jar, close the lid tight. This can be stored in a refrigerator for a whole month, if you use a dry spoon and handle it carefully. This saves a lot of time and also more pulp can be extracted.
12. Blanch three or four palak (spinach) leaves by dropping them inn boiling water and strain them. Add the blanched leaves to the kothimira (cilantro) chutney, so that you get dark green colored chutney.
13. Add two teaspoons of boondi or thin sev (chickpea flour savory available in Indian stores) and one slice of bread to kothimira (cilantro) while grinding for chutney. This enhances its taste.
14. Cut tomato in half and scoop out the juice and seeds. Chop the rest of the tomato pieces to garnish bhelpuri or chat (Indian snacks)
15. When lemons are in abundance, buy more and extract the juice, add a spoon of salt and store in glass jars in the refrigerator. The juice can be stored for two to three months.
16. Buy lots of methi (fenugreek leaves) when they are available in plenty. Separate the leaves and either dehydrate them or dry them on a piece of cloth. The dry leaves can be used as kasuri methi. When added to subzis or dals, they give a nice taste and flavor to the dish.
17. Add a teaspoon of ghee to rasam while it is boiling. This enhances the taste of rasam and also rasam will not overflow when boiling.
18. Apply oil around big eggplant, poke it with fork before roasting or grilling. Eggplant will not burst and it is easier to peel it. Preferably, cover the eggplant with aluminum foil, so that the oven or grill is not messy afterwards.
19. Before making sabudana payasam (sago kheer), soak sabudana in water for one hour so that payasam cooks faster.
20. Roasting besan (chickpea flour) adding to any dry subzis, enhances the taste of the subzi.
21. While making lauki koftas (bottle gourd koftas), if you do not have enough lauki, add mashed potato, two slices of bread and roasted besan. You not only get more koftas, you will get tastier and crispier koftas.
22. While making, if cutlets (vegetable patties) are falling apart, soak some bread in waterfor a few minutes, squeeze out the water and add the bread to the mixture. Then prepare the patties.
23. Before frying potato or banana chips, soak the pieces in salt water so that you get crispy chips.
24. If you sprinkle a little bit of salt to the   hot oil in a frying pan, it will prevent oil from splashing and food sticking to the bottom of the pan.
25. Always add turmeric to hot oil, before adding any vegetable for frying. It will enhance the taste, color and flavor of the subzi. Even while making pulihora with tamarind, or lemon rice, if you do this, taste and look of the finished product will be better.
26. Always add curry leaves along with seasoning, to the hot oil to get better flavor.
27. When frying anything in butter, add a spoon of oil to the hot pan to prevent burning of butter and browning too soon.
28. Add a small piece of jaggery to the covering batter of burelu/bhakshyalu before dipping the  sweet balls and frying. This gives a nice crisp and golden color to the outer covering.
29. If you are in a hurry to set curd (yogurt), set it in a hot case with hot water around it and add one dry whole red chile. Curd will set in less time.
30. Add four cloves, small piece of cinnamon stick and three whole green cardamom to chana (chick pea) while cooking for chole, either in crock pot or pressure cooker. Chana will absorb the flavors and cinnamon will remove any unwanted smells from the kitchen.
31. Always purchase onions with pointed ends, as they never get spoilt.
32. While purchasing eggplant, see that the stems are green and looking fresh. If the stems are not fresh, eggplant will not be  fresh.
33. Always place cut eggplant pieces in water.
34. After cutting kakarakai (bitter gourd), apply a spoon of salt to the pieces and let them rest for half an hour. Squeeze the juice that oozes out and fry it or cook it.
35. While cooking rice for pulihora or pulao, if you add a teaspoon of lemon juice the grains separate and will be white.
36. If you have to add hot oil or liquid to a glass jar, first put a steel spoon in it. Then carefully pour the hot oil or liquid. Then the jar will not break.

Making vadiyams (Mangodi/Vadam)(Dehydrated snacks):

 

1. While making sabudana vadiyams, or rice flour vadiyams, add some lemon juice to the cooked batter before spreading the vadiyams for drying. Vadiyams will retain white color.
2. Add juice of green chiles to vadiyams while cooking the batter. It gives nice color and flavor to the  vadiyams. Instead, if you add red chile powder, they will not retain white color.
3. Wet the plastic sheet before you spread vadiyams. Then, picking them out will be easier.

Keeping green vegetables etc. fresh and preserve them for a long period:

1. Remove stems of green chiles and put them in zip lock or paper bag or airtight container to preserve them for a longer period.
2. If leafy vegetables are to be stored for only three or four days, wrap them in newspaper, put them in plastic bags and keep them in vegetable crisper in refrigerator.
3. To store leafy vegetables for a longer period, wash them, spread them overnight on newspapers on dining table or counter top. Next day chop them and keep them in zip lock bags and freeze.
4. To preserve kothimira (cilantro) or curry leaves, place them in muslin cloth bag and keep them in refrigerator. The leaves will stay fresh longer without changing color.
5. Just after you bring kothimira (cilantro) from market, clean and grind along with stems and adding a few green chiles. Store the masala in a jar and it can be used for making eggplant, kundru or taroi (ridge gourd) or zucchini subzi. It saves kothimira from getting spoiled and also reduces cooking time. Stems of kothimira are a good source of fiber.
6. Lemons stay fresh and juicy for four to five weeks, if stored in a bowl of cold water. Change the water frequently.
7. Potatoes, sweet potatoes and apples do not turn brown, if placed in salt water immediately after peeling or cutting.
8. When good fresh ginger is available, peel, grate and spread in a zip lock bag and freeze it. Or fill a small cube ice tray with the grated ginger and freeze. When the cubes are ready, transfer them to a bag and use as and when needed.
9. Similarly, if you have harvested a lot of green chiles, grind chiles along with ginger and freeze the mixture. It comes in handy when you make subzis etc.
10. Cut vegetables steam them and store them in zip lock bags in the freezer. They stay fresh for a long time. This way, it saves your time in the kitchen also!

 

Tips for avoiding unwanted smells etc. and keep the  kitchen free of ants, cockroaches:

1. Change baking soda in the refrigerator once in three months to avoid stale smells from the refrigerator.
2. When hosting a party, to avoid smell of garlic and non-vegetarian cooking, before your guests arrive, boil a cinnamon stick in water.
3. To avoid food smells pour a little bit of white vinegar in the kitchen sink occasionally.
4. To prevent or eliminate cockroaches, mix boric powder with equal amounts of maida (white flour) and fine sugar and sprinkle the mixture in places where cockroaches are usually seen, like drawers, cabinets, under the sink etc.  Do not use it on the food counters. Boric powder is available in medical shops in India and pharmacies in US. Unlike the commercial insecticides, this mixture is not harmful for children and pets.
5. When there are ants in the house, or flies are bothering, add a few crystals of rock salt to the  mopping water.
6. Identify where the ants are coming from, (small holes in the wall or corners of counters) and close the holes with white toothpaste. When the holes are covered, ants stay away, as their entrance is closed. Also toothpaste smell reels them.

Herbal uses of different spices:

(Dhaniya) Cilantro and Coriander seeds	Coriander leaves as well as coriander seeds are used extensively in Indian cuisine.  Also coriander has some medicinal uses.	It can be used externally on aching joints and rheumatism. It is also good for coping up with sore throat, common colds, digestion problems etc.
Jeera Cumin	Jeera is used in Indian cuisine and also known for   medicinal properties.	It is a good source iron and keeps immune system healthy. Water boiled with cumin seeds is good for coping up with dysentery.
Curry Patta (Curry leaves)	Curry leaves are used as  main ingredients for seasoning . They are a good flavoring agent. The leaves have many medicinal uses.	These leaves are beneficial in reducing sugar levels. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in naturopathy.
Methi Fenugreek seeds and leaves	Methi  leaves are  mainly used in  dals and subzis. Methi seeds are used for seasoning and preparing Masalas. Methi also has medicinal uses.	Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for treating diabetes and helps in reduction of cholesterol.
Vellulli (Garlic)	Garlic   is used in many masalas It is also known for the medicinal properties.	Garlic is useful for treating common colds. It also has antibiotic properties.
Allam (Ginger)	Ginger is used for giving a specific flavor to food and has many medicinal uses.	Ginger tea is a very popular beverage every where! Helps to avoid digestive problems. It is beneficial in treating common colds and throat problems.
Aawalu (Mustard seeds and leaves)	Mustard seeds are  used for seasoning. Also the leaves of mustard green are the main ingredient in Sarason ka  sag. The use of mustard oil is extensive in India.	Mustard oil is a good lubricating oil for body massage. It is believed to help in growing long and shiny hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.
Japatri (Nutmeg)	Nutmeg is used in powdered form for garnishing and also for masala preparation. It is used in soaps, perfumes and shampoos. It can also be used for medicinal purpose.	It is beneficial for the treatment of asthma, bad breath and heart disorders.
Miriyalu (Black pepper)	Pepper is extensively used in cooking, especially for garnishing. It is has many medicinal uses too.	Pepper helps in treating colds, coughs and other throat infections. It helps to deal with digestive problems and some muscle pains.
Kumkuma puvvu(Saffron)	Saffron is used for food coloring and flavoring. It is known to be useful in cosmetics also. It is mainly used in sweet dishes and pulao etc.. It has good medicinal properties.	Saffron helps in treatment of skin diseases.  In South India, expectant mothers are advised to take warm milk with a little bit of saffron as it is supposed to be beneficial for both the mother and the baby! It is a good remedy for coughs, colds and asthma.
Star anise (Chakra Phool)	Star anise is used in cooking and known for its medicinal benefits.	Star anise oil is beneficial for rheumatism. It is helpful avoiding bad breath and helps in digestion.
Pasupu (Turmeric)	Turmeric is extensively used in cooking and skin care products. It has wide ranging medicinal uses.	Turmeric helps deal with a lot of skin problems. Turmeric powder can be used for healing cuts and wounds. In South India, new born babies are given daily bath only after giving the baby a massage with oil smeared with turmeric. It also makes coping with diabetes easier.