Home Remedy for Upset Stomach

Home Remedy for Upset Stomach

In continuation with yesterday’s post for home remedies, which work best for minor ailments and something that are called “dadi ki potli” translated as “Granny’s bag”!

These were age old remedies that were practiced from the ingredients on the kitchen shelf.

One such is for an upset stomach. This is what my homeopath has asked us to make and take its effective, highly effective. Actually its two remedies, one as I said is for upset tummy and the other is for urine infection both  flush your   tract without causing you much discomfort.

 Home Remedy for Upset Stomach

Ingredients:

• 1 tblspn jeera/cumin seeds
• 2 cups water

Method:

• Boil the water and the jeera till the water reduces to 1 cup.
• Cool it and drink.
• Repeat 3-4 times a day.

Similarly for urine infection use dhania/ coriander seeds in place of jeera seeds.

In fact the dhania water ‘therapy’ was used by one of my friends who had a lot of problem and she has happily said that “it’s wonderful.”

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Xi’an stuffed pancakes

Xi’an stuffed pancakes

For the alphabet X I have tried the Xain province from China.I knew of this province for the terracotta army. I would have liked to write more but as my arm is not too agreeable I am just linking my source Wikipediaof course.

These were appreciated a lot at home and the waiting period is right now extended till y arm is better then I better make these again and not just 8. Apparently younger one want 8 for herself alone. ;D

 Xi’an stuffed pancakes

Recipe Source:here

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Yield: 8 pancakes

Ingredients

For the dough:

• 2 1/4 cups all purpose flour
• ½ tsp salt
•  Water as needed

For the filling:

• 200 grms mushrooms
• 1 onion, finely chopped
• 1 tsp garlic paste
• ½ tsp pepper
• Pinch of jeera/cumin
• ½ tblspn soya sauce
• 1 tblspn tomato sauce
• Pinch of sugar
• Salt
• ¼ cup paneer, crumbled
• 1 cup cabbage, finely chopped
• 1 spring onion, chopped
• 1/4 tsp garlic powder
• 1 tsp oil
• Pinch of white pepper
• 2 tblspn til/sesame seeds
• 1/2 cup oil for frying+ 1 tblspn oil

Method:

Let’s make the dough first:

• To the flour add salt and water little at a time to form dough.
•  Knead for 5 minutes. Set aside keep covered with a damp kitchen towel to rest.

Now let’s make the filling:

• In a kadhai /wok add 1 tblspn of oil.
• Add the garlic and brown it.
• Add the onion and stir fry till the onions are translucent.
• Add the mushrooms and stir and cook covered.
• Once the mushrooms are done add the jeera/cumin, pepper, soya sauce, tomato sauce, salt sugar. Mix and stir fry till almost dry.
• Add the paneer and mix well. Switch off the gas and keep the kadhai/wok open. Set aside to cool.
• Once cool transfer to the chutney jar of the blender and make a coarse paste. Set aside.
•  In another bowl, combine the cabbage, spring onion, garlic powder.

Now let’s assemble the pancakes:

•  Divide the dough into 8 equal portions use one portion and keep the rest covered with a damp towel.
•  Oil the work surface lightly and roll the selected portion into a long, thin rectangle about four inches wide.
• Again very lightly oil the dough and spread on about an eighth of your mushroom paneer mixture on one side. Spread till about the middle of the rectangle.
• Add about 2 tblspn cabbage mixture to one end.
•  Roll the dough a little. Cover the sides like a burrito to make a cylinder till you reach the end of the rectangle.
• Stand the roll on one end so it's like a standing cylinder.
• Press the dough down into a flat pancake with one hand and then sprinkle with sesame seeds.
• Repeat with all the balls. Meanwhile keep the prepared pancakes under the damp towel.
•  Pour ½ cup oil into a small kadhai/wok and heat. When put a small pinch of dough in the hot oil the dough should first sink then slowly come up. In case the dough sinks and stays under you oil is not hot enough heat it and test with a fresh pinch of dough. In case it rises immediately cool the oil. Test and then fry.
• Drop the pancakes gently into the pan and fry until golden.  You will need to flip the pancakes so fry 1-2 at a time.
• Carefully flip and fry on the other side (about 3 minutes per side). Please be careful when working with hot oil.
• When golden brown, transfer to a plate lined with paper towels.
• Taste best when eaten immediately but they can be frozen and re-toasted in the oven.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Vegetarian Anticucheras or Anticuchos from Peru

Anticucheras or Anticuchos

 According to Wikipedia,” Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.

The four traditional staples of Peruvian cuisine are corn, potatoes and other  tubers, Amaranthaceaes  (Quinoa, Kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken).

The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. “

But I was interested in Street Food…. My chosen theme for the Mega Marathon that we have going for this month at Blogging Marathon which is named “Around the World In 30 Days” where we are blogging international cuisine alphabetically.  So toady for P I have chosen Peru.

In Peru, anticuchos, a type of kebab, are often sold by street vendors called anticucheras. Also, cuy, a species of Guinea Pig is served as a delicacy on religious holidays.

So I made anticucheras, okay you are right I did not use any meat I used potatoes….

Anticucheras or Anticuchos

Vegetarian Anticucheras or Anticuchos

Recipe Source: Food.com.com

Ingredients:

• 1 kg /4-5 big potatoes cut into wedges of about 2 inches long
• 8-10 small onions
• 2 cucumbers cut in thick roundels
• ¼ cup red wine vinegar
• 1 tblspn jeera/cumin powder
• 1 tsp kali mirchi/ pepper corns  ground
• salt  to taste
• 5 garlic cloves
• 1 tblspn fresh parsley, finely minced
• 2 tblspn dhania/ coriander leaves, finely minced
• 4 dried chillies
• ¼   cup oil plus 1 or 2 tblspn as needed
• 4-5 ears corn on the cob, cooked (save some of the husk)

Method:

• Par -boil the potatoes with a little salt.
• Soak the red chillies in hot water until they are soft. You could remove the seeds if you feel like. That will make the chillies less spicy. 
• Blend the vinegar, garlic, dried chilli, cumin powder, pepper powder, parsley and coriander leaves with ¼ cup of the oil until you have a soft paste. 
• Pour it on the pieces of potato and onions distribute evenly so all pieces are well covered and can absorb the marinade. Adjust the seasonings.
• Cover and let sit in the refrigerator. I marinated the pieces in the morning and cooked them in the afternoon.   
• I added the cucumber just before the grilling but that was a bad idea. They should have gone in before at least 1 hour before the actual grilling.
• In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill if you are using bamboo skewers. I used the stainless steel ones. 
• In case you plan to use a charcoal grill and make sure the coals are very hot before you start.  I grilled them on the gas.
• Arrange the potatoes, cucumber and onions on the skewer.
• Save the rest of the marinade in a cup or small bowl and add the1 tblspn of the oil to it, mix well. This will be used for basting the potatoes on the grill.
• Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. 

Anticucheras or Anticuchos

•  If like me you are grilling over the gas stove then place the potatoes on the stove and baste them generously with the leftover marinade and oil mix. But be careful as this will drip and  cause the coals/gas to flame.  Make sure it flames over because this is what gives the anticuchos their distinctive flavour.

Anticucheras or Anticuchos

• Cook them well basting and flaming until they are done.
• In case you are cooking on coal fire then at the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
• Serve the skewers in each plate.
• Serve hot, right out of the grill, don't let it get cold! ENJOY! 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Falafel Wraps for Lebnon

Falafel Wraps for Lebnon

According to Wikipedia which I am quoting verbatim,

”Lebanese cuisine or "Levantine kitchen" includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.

Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.

In Lebanon, very rarely are drinks served without being accompanied by food.  Mezze is an array of small dishes placed before the guests creating an array of colours, flavours, textures and aromas. Mezze may be as simple as pickled vegetables or raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert, such as baklava and coffee. Although baklava is the most internationally known dessert, there is a great variety of Lebanese desserts.”

In spite of all kinds of delicacies jumping at me when I was researching for L one thing that kept on attracting me was this video. Finally I decided to make Falafel wraps! So today for the “Around the World in 30 days” let us eat Falafel wraps. A versatile dish where you can eat just the falafels or wrapped them up!! The wraps   can be tortillas or even our plain old chapatti or like me fulkas.

Falafels are Lebanese deep fried balls or patties made from Kabuli Chana/white chick peas and/or fava beans.

Falafel Wraps for Lebnon

Falafel Wraps

Cuisine: Middle Eastern

Recipe Source: Veg. Recipes of India ,Taste.com, Utube  

Serves: 6-7

Ingredients:

• 1 cup Kabuli Chana/white chick peas, soaked overnight
• 1 medium sized onion finely chopped or minced
• 2-3 garlic crushed
• 1 tsp dhania/ coriander powder
• ½ tsp red chilli powder
• 1 tsp cumin powder/jeera powder
• ½ tsp kali mirchi/ pepper corns crushed
• 2 tbsp atta /whole wheat flour
• 3 tbsp fresh parsley
•  1 tsp coriander leaves
• Salt as required
• Oil for deep frying

Method:

• Cook the soaked Kabuli Chana in the pressure cooker with 2 cups of water for 2 whistles. Cool.
• In a mixer/ blender add the drained Chana and mash/ coarse grind.
• Add all the other ingredients except the oil and grind to get a paste.
• Transfer from the mixer to a bowl and mix everything well.
• With your hands form small or medium sized balls or patties.
• Deep fry in hot oil like you would do for pakoras/fritters.
• Flip over to the other side whilst frying to ensure that the falafels are evenly fried.
• Drain falafel on kitchen tissues to remove excess oil.
•  You can serve falafel hot with pita bread or serve as snack/starter with some sauce.
• But I served it like this fulkas, hummus, cheese slice, falafel and pickled cucumber and onion and dhania/ coriander leaves as garnish.
• Very very yum!!!

Falafel Wraps for Lebnon

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Lengmans Noodles from Kazakhstan

Lengmans Noodles from Kazakhstan

For K today in the Blogging Marathon Around the world in 30 days I have chosen Kazakhstan.

Kazakhstan is located in southern Asia between Russia and Uzbekistan. Approximately 80 percent of the land consists of lowlands, plains, and plateaus. Strong winds often sweep through these flat lands. The climate in Kazakhstan is varied, and different plants and animals are found according to region. Parts of Kazakhstan become extremely cold in the winter and very hot during the summer. The Kara Kum Desert, the world's fourth largest desert, occupies most of central Kazakhstan.

For hundreds of years, Kazakhs were nomadic herders who raised qazaqi qoy (fat-tailed sheep), cattle, ayïr tüye(Bactrian camels), and at (horses). Kazakh nomads heavily relied on their animals for transportation, clothing, and food. They usually ate mutton (sheep), milk, cheese, and flat bread baked on a griddle. They also produced goods that they traded for grain, vegetables, and fruits at markets in the more settled cities of south Kazakhstan. Cone-shaped tents called yurts were their homes, which were easy to set up, dismantle, and carry.

 Traditional Kazakh foods reflect the nomadic peoples and also Middle Eastern influences. Middle Eastern methods of preparing and seasoning rice, vegetables, kebabs (skewered meat), and yogurt have been added. Favorite drinks such as black tea and vodka are part of Kazakh and Russian custom. Russian food is found in abundance in northern Kazakhstan and larger cities.

So for my choice it was difficult in fact I was about to just give up when I chanced on this site. It opened a whole new world of Kazakh foods.  

Okay girls please do not be put off with my long long procedure. Try it its well worth the effort.

Lengmans Noodles

Cuisine : Kazakhstan

Recipe Source:Here and Here

Serves : 6

Ingredients:

For the Stew:

• 1 tblspn of diced onion
• 200 gram mushrooms, cubed
• 1 medium size potato, thinly sliced
• 3 leaves of cabbage, sliced lengthwise or into cubes
• ¼ cup of bean sprouts
•  1 capsicum, cubed
• 3 tomatoes, diced
• 8 cloves of garlic, thinly sliced
• ½ cup of diced coriander, chopped 
• salt to taste
• 2 tsp of ground cumin
• 2 tblspn of olive oil

 For the Dough: 

• 2 cups of maida
• A little less than 2/3 cup of water
• 1/2 tsp salt
• olive oil as needed

For boiling noodles: 

• 4 cups of water
• 3/4 to 1 tsp salt 

Method: 

Let’s mix the dough:

• Add the salt with flour in a bowl and mix well.
• Add water a little at a time mix as you go.
• Mix with a little force in the beginning and towards the end use less and less water each time.  You may not need all the water recommended.
• After mixing the dough smooth the dough by kneading with fists and folding for about 5 min.
•  In case you need water to because the dough feels tough dip your hand in the water container .Make sure your dough is completely smooth.
• Spread some oil on the top of dough, cover the dough with plastic wrap first, and then towel on top, let sit for 30 min at room temperature.

As the dough is resting let’s make the stew:

•  Heat the kadhai/wok add oil and heat at high heat.
•  Add onion to the cooking pan, stir.
• Add the potato and stir fry often until all sides of potato turns brown.
•  Add cumin and mushrooms stir fry for 2 or 3 min.
•  Add tomatoes, stir fry for 5 min or until the juice of tomato comes out nicely.
•  Add cabbage, stir fry for 2 min.
•  Add red pepper, and bean sprouts stir fry for 2 min.
•  Add coriander stir.
• Add about ½ cup of water to cover all goodies, add garlic, and allow it to boil for 5-10 min or so. Add salt to taste.

Let’s now make the noodles:

• Cut the dough into few pieces, roll each piece into long thin band, On top of each layer, brush with plenty of vegetable oil to keep them from sticking to each other.
• Roll each band into long round thinner band and roll onto a plate as below. Start with inner-most layer first then next outer layer. 

• Brush the top of circled dough with plenty of oil, cover with plastic wrap, and keep at room temperature for 30 min. If you feel your dough is still a bit hard after 30 min, keep it a bit longer, so it is easier to stretch.
• Meanwhile boil water in a deep pot with salt. Keep the water simmering as you get on with the next steps.

• Pull out the rolling band from one end, stretch it to even thinner (this is to be done in a wooden board but since I don’t have one I did it on the kitchen platform.)

• Actually there are more steps here which I could not manage but in case you are interested you could roll the noodle on hands, press hard on the wooden board, press it few times, and press it till you see some noodle is almost broken. Check here.
• Then toss the stretched noodle in the boiling water.
• It’s very important here is make sure you stir the noodle thoroughly by chopstick or folk. This way your noodle will not stick to each other. Cover the pot, allow it to boil. Open the lid let it continue boiling for 3 more minutes
• Take out the noodle from the pot.
• Toss the noodle into another container with cold water to cool down the noodle a little. Depending on the person you are serving the noodles can be custom served.
• Place one portion as needed on a plate; break the noodle by hand if needed.
•  Add about 1/2 cup stew on top and serve.
• Laghman needs to be served to each individual one by one, it tastes great when it is fresh.

Notes:

• If you feel your noodle turned out a bit bland, add some extra salt to the boiling water. So your next batch noodle will turn out better.
• And this water after boiling noodle can also be served as soup.   

Enjoy!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Chotpoti/A tangy Chaat from Bangladesh

Chotpoti

Hi! So you are joining me again today again for “Around the World in 30 Days’? Welcome! I will love the company… so today let explore B the second alphabet…

Actually the options for B are so many Bahrain, Barbados, Belgium to name a few  but since I was keen on choosing my neighbours I have chosen Bangladesh as my entry here.

It’s obvious the food in Bangladesh is similar to West Bengal. The street food here constitutes of delicious pitha, Chotpoti, puchka, jhalmuri, badam, and fried items.

Puchka is Gol Gappe or Pani puri, pitha, jhaal muri I have made so I decided to make Chotpoti which I suppose will mean” chat pati” alias tangy.

Did it live up to its name?

Of course!!

It took me to the time when I as a child had travelled to Bhuneshwar and we had chaat one night on the streets of Bhuneshwar.

So come and join me for Chotpoti.

Dhania Puri and Spicy Potato Vegetable ~ Baby Shower for Sapana

Life is meant to be cherished, embraced and enjoyed!  

Who demonstrates the philosophy better than a baby?

Who can resist the wobbly bundle of joy that makes all the household dance?

In fact you are happy that you are dancing to the small bundles tunes. Who cries and cries but coos and smiles the moment his needs are satisfied?

Wondering whets wrong with me?  My friend Sapana is having a baby and this is a virtual baby shower that we at Blogging Marathon group have organised for her.

Enjoy the party and feast on the delicious Dhania Puri and Spicy Potato Bhaji that I have made for the party from Sapana's space!! They were a part of my daughters tiffin .

Have a great time Sapana and share lots and lots of pics of the baby!

Dhania Puri

Ingredients:

• 1 ½ cup wheat flour
• 1 cup coriander leaves, chopped
• ½ cup onion, chopped
• 1 tsp ginger, grated
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala (I did not use)
• 1 tsp red chilli powder
• Salt to taste
• 1 tblspn oil
• Water as needed
•  Oil for frying

Method:

• Heat oil in a pan, add cumin seeds, as it started popping add grated ginger and sauté for 1 minute.
• Add chopped chillies and onions and sauté for 2 minutes.
• Now add all spices and salt, mix well.
• Add chopped coriander leaves, cook or 5 minutes and set aside.
• Take wheat flour in a bowl, add coriander masala and knead to a smooth dough by adding   water as needed.
• Cover the dough and let it rest for 10 minutes.
• Make 8 small round balls from the dough.
• Apply some oil on chakla belan and roll one ball into the size of Puri.
• Heat oil in a kadhai/wok, slide one Puri at a time carefully and fry from both sides you should get slight brown specks on the puri and you are done.
•  Repeat with remaining balls.
• Serve hot with Spicy potato vegetable.

Ever on look out to reduce time spent in the kitchen? Or you have guests and you need a dish urgently? Then this one is for you!

A simple and delicious potatoes vegetable to enjoy with your lunch or dinner! Potatoes…so it has to taste awesome and it can be put together effortless!!

Sapna has used baby potatoes I used regular ones.

Spicy Potatoes

Ingredients:

• 2 potatoes
• 1 tsp kasuri methi(dry fenugreek leaves)
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp amchur(dry mango powder )
• 1 tsp garam masala
• Salt to taste
• 2 tblspn oil

Method:

• Pressure cook the potatoes till cooked well.
• Peel and prick and cut in pieces.
• Heat oil in a kadhai/wok add cumin seeds and kasuri methi.
• As cumin seed crackle, add potatoes and let the cook on both side till a little golden in colour. Flip the potatoes gently to avoid breaking.
• Now add all spices powder and salt, mix gently to evenly coat the spices.
• You can add oil If potatoes start sticking to the pan. (I did not).
• Cook for 4-5 minutes, remove from heat and serve hot with Paratha or chapatti.
• I served it with Dhania/ coriander Puri.

This is a part of the Baby Shower that we at Blogging Marathon are having for Sapana !

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Komaj~ A Persian Date Bread With Turmeric & Cumin

Koma j~ A Persian Date Bread With Turmeric & Cumin

For this month in We Knead to  Bake we are baking  Komaj which is a Persian turmeric and cumin bread that’s filled with chopped dates.

I was skeptical about its acceptance at home and was right. Hubby refused to eat it! Since I suspected as much I made just 5 Komaj the rest I filled with cheese, chilli flakes and oregano. Sorry this I took  just one picture of the big roll I made and managed to delete that too.

Tthis dough has three rises instead of the usual two.

Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?

This is from the IFB Cook Book by Neeta Metha.