Lemon

Oval in shape with a pronounced bulge on one end, Lemons are one of the most versatile fruits around and contains high level of vitamin C.The fruit is used for culinary and non culinary purpose through out the world. Did you know Ancient Egyptian believes that eating lemon and drinking lemon juice was an effective protection against a variety of poisons. The two biggest health benefits of lemon, known from centuries are strong antibacterial, anti viral and immune-boosting powers and they are used as weight loss aid because lemon juice is helpful in digestion and liver cleaner.The distinctive sour taste of lemon makes it key ingredient in drinks and food. The juice of lemon is about 5%-6% citric acid which gives lemon a sour taste. Lemon juice is used to make lemonades, soft drinks, cocktails and mock-tails.

Lemon Sweet Pickle

Ingredients:

Lemon                                  1 kg
Mustard oil                           100 ml
White Vinegar                       200 ml
Jaggery                                 200 gm
Lemon juice                          100 ml
Red chilly powder                 10 gm
Turmeric powder                  5 gm
Coriander powder                10 gm
Aamchur powder                  10 gm
Chaat masala                        10 gm
Onion seed                           5 gm
Fennel seed                          10 gm
Salt to taste



Method:

• Take 1 kg of lemon wash it properly
• Cut it into 4 pieces and de-seed it 
• Saute lemon along with fennel seed, onion seed, salt and turmeric
• Put it in a separate bowl till it comes to room temperature  
• Add rest of the ingredients i.e mustard oil, white vinegar, jaggery, lemon juice, red chilly powder, coriander powder, aamchur powder, chaat masala and salt to taste.
• Mix it properly and keep it in glass/plastic jar for at least 3 days.             

Interesting facts        

In citrus fruits, limonin is present in the form of limonin glucoside, in which limonin is attached to a sugar(glucose) molecule. Our body easily digest this compound cleaving off the sugar and releasing limonin.        

"RAGI" (MADUA)

":Ragi" is red millet also know as finger millet, often used in Indian Cuisine grown across the globe in the Himalayas up to 23,000 in elevation. In India it's major cultivator is Karnataka and the leading producer. Scientific name Eleusine Coracana. In Karnatka, Ragi flour is generally consumed in the form of ragi balls. Millet or Ragi is commonly known and commonly used in south kitchens. It is in fact the staple diet in many villages across south India and Garhwal. Some ragi recipe you can try i.e dosa, vermicilli, kanji, malt, ragi balls, roti. Speak to granny and i am sure she will come with more suggestion as i got to know. With its cost effectiveness, ragi is definitely a health food. It has different name in local languages. It is known as Ragi in Telugu and Kannada, Kelvaragu/aariyam in Tamil, and Madua/Mangal in Hindi.                

FINGER MILLET BROWNIE

Ingredients:

Dark Chocolate                                              75 gm
Butter                                                             75 gm
Refined flour                                                   25 gm
Baking Powder                                                5 gm
Millet flour(Madua)                                         65 gm
Icing Sugar                                                    120 gm
Egg-less Powder                                             75 gm
Walnut                                                            75 gm




Method:

• Preheat oven to 180 C/ 350 F and grease 8 * 11 inch baking pan.
• Take separate bowl's and melt chocolate and butter separately  in double boiler
• Mix it properly with the help of whisker  
• Take another bowl, add refined flour, baking powder and millet(madua), mix it properly with the help of  hand
• Add the above mixture in melted butter, chocolate batter
• Add egg-less powder and icing sugar
• Add walnut into it
• Pour above mixture into greased baking pan
• Bake it into the oven for 30- 32 minute
• Finish it with icing sugar
• Can be served along with Vanilla Ice-cream and chocolate sauce. 

Interesting Facts:

1. Ragi is a rich source of fiber and helps lower cholesterol level.
2. Ragi is best food for weight control, diabetes and cooling the body.  

"Kafal pakko, neil ne chakkho"

Kafal (scientific name "Myrica esculenta") is one of many extremely delicious wild fruits found throughout mid Himalayan region. It is picked from a dozen meter long wild trees during May and June. The raspberry looking fruit with sweet and tangy flavor has a thin fruit coating with a large stone core thus it is a drupe. It is found in Hilly region of Nepal and northern part of India especially in northern region of Himalayas, Garhwal, kumaun. In ancient Sanskrit language called kaiphala or katphala and believed have medicinal property in its bark.  This fruit is also used for making Jam, Squash and Juice.          

Kafal Ki Chaat

Ingredients:

Kafal                                  1 kg
Garlic Chives                    100 gm
Spring Onion                    50 gm
Mint Leaves                     10 gm
Coriander Leaves            30 gm
Ginger & Garlic               15 gm
Turmeric                         5 gm
Green Chilly                    4 no.
Mustard Seed                 5 gm
Mustard Oil                    10 ml
Salt to taste



Method

• Take 1 kg kafal
• Roughly cut garlic chives, spring onion, mint leaves, coriander leaves, ginger, garlic and green chilly 
• Take a separate bowl add mustard seed, turmeric powder and salt
• Make a fine paste of all above ingredients using batan (sil batta)
• Add above paste into kafal and mix it properly along with mustard oil
• Garnish it with fresh coriander leaves.
• Can be served as local traditional aperitif of Uttrakhand. 

        

"Burransh" The flower of Uttarakhand

Buransh "Rhododendron"is a beautiful flower of Himalayas. One of the most stately and impressive species rhododendron ,tree rhododendron is the state tree of Uttarakhand. It is a genus characterized by shrubs and small to large tree.Some of the best known species are noted for their many clusters of large flowers. The highest species diversity is found in the Himalayas of Uttarakhand, Nepal and Sikkim, Yunnan with other significant areas of diversity in the mountain of Korea, Japan and Taiwan. The Rhododendron is the national flower of Nepal. The pickled flower can lasts for months and the flower juices are also used as squash in the hilly region of Uttarakhand. Traditionally, between January and March when these flowers bloom on evergreen shrubs and small trees.It can be used as chutney to prevent caused by changes in weather during this period. Villagers also make yummy Pakora, can be used in salad in fish curry as well to soften the bone.

   

Burransh Ka Salad  

Ingredients:

Buransh Petals                            200 gm
Spring Onion                               50 gm
Green Chives                              20 gm
Mustard Oil                                5 ml
Onion                                         1 no.
Tomato                                      1 no.
Sunflower Seed                          10 no.
Sugar                                          5 gm
Salt to taste          



Method:

1. Take fresh Buransh flower petals wash it properly, take a separate bowl and fill it with ice and soak petals in ice water.
2. Roughly cut spring onion, green chives, onion and tomato(seedless) into 1 inch.
3. Take out Buransh Petals from ice water and mix it with above ingredients
4. Add oil, sugar and salt mix it properly
5. Finish it with sunflower seed.

"Hisalu" scientific name "Rubus ellipticus" basically found in hilly areas in forest, agricultural areas and in grassland, which is also known as Yellow Himalayan Raspberry. It is a thorny shrub originates from southern area. This spices is almost about to vanish because of  its unawareness. So let you introduce about a simple and basic recipe of it i.e                                                                            
                                                             

 "JHANGORA HISALU PHIRNI".

Ingredients:

Jhangora (Millet)                         100 gm
Milk                                            2 liter
Water                                          2 cup
Sugar                                          1/2 cup
Cardamom powder                      2 gm
Walnut                                         5 gm
Hisalu                                           250 gm
Cream (Malai)                             50 gm



Method:

• Soak Jhangora for at least 1 hour
• Grind it in coarse form
• Boil milk in a pan
• After first boiling add coarse jhangora
• Stir it properly while cooking to avoid lumps
• Add sugar, cardamom powder, coarse walnut 
• Mix it properly
• Chill it in refrigerator  
• Mash hisalu and take out pulp from it
• Mix pulp in phirni along with cream
• Garnish it with some dry fruits and raisin.                                                                                

Health benefits of Hisalu 

1. The juice of the root is used in fever, gastric troubles, diarrhea and dysentery.
2. A paste of root can be used to cure wound.   

FACTS

• THIS SPICES HAS BEEN NOMINATED AS AMONG 100 OF THE "WORLD'S WORST" INVADERS.

  

"Bedu Pako Bara Masa O Narain Kaafal Pako Chaita"

This song basically belongs to the region of Uttarakhand, and this song also reminds us the one of the famous fruit of Uttrakhand known as "Bedu" which we going to describe today along with its recipe of "Bedu Salad".
When it gets ripped can be eat as fruit and when it is half ripped can be used as salad or vegetable.
Bedu well known as Wild fig in English and its botanical name is Ficus Palmata usually found in Himalayas rich in Vitamin C.Grown in March and continues till end of April, fruiting season starts from second fortnight of June and continuous till first half of July. The whole fruit, along with seeds, is edible.

 Ingredients:

Bedu                                        1 kg
Whole red chilly                       4 kg
Whole coriander seed              5 gm
Cumin seed                             2 gm
Fresh Coriander                      50 gm
Fresh Chives                           10 gm
Turmeric Powder                    1 Pinch
Mustard oil                             10 ml
Sesame Seed                          5 gm
Salt to taste



Method:

• Take half ripe bedu and wash it thoroughly, cut it into 1 into 2 pieces
• Take a separate bowl and soak all spices for 5 min. into it i.e whole red chilly, coriander seed, cumin seed, roughly cut coriander and chives 
• Make a fine paste of above all spices by grinding it on battan (Sil-batta) 
• Mix it with cut Bedu along with mustard oil and salt
• Finish it with sesame seed, garnish it with fresh mint leave and lemon wedge.

Facts:

1. Take one Bedu (Ficus Palmata) fruit daily. It helps to cure diabetes.
2. Helpful in cure of constipation and in the diseases of lungs and the bladder.