Saga of Cream to Butter

Heated the cream, added Yogurt starter and set it overnight in a warm place

Placed the cream-yogurt on an ice bath and whisked it with a mixer as well as with a wire whisk. Lesson learnt - no need for ice bath or electric mixer. Next time will keep set yogurt in fridge for 2 hours and use the wire whisk - much easier and faster. 

 

 

Took out some whipped cream before it turned to butter to enjoy with fruits. 

 

 

The buttermilk with chopped ginger and chillies and powdered roasted Zeera was heavenly.

 

And of course the butter with a little salt added to it on a homemade wholewheat multigrain bread roll was to die for.

 

Just one quart of Heavy cream yielded all these goodies

 

Haldi -Turmeric-Curcumin

Turmeric is often hailed as a wonder supplement for its anti-inflammatory, anti-oxidant,a cure for
colitis, stomach ulcers, high cholesterol. upset stomach, diabetes, depression, HIV, uveitis, viral infections. and some even believe anti cancer properties. Curcumin and Turmeric are often loosely used as describing the same thing. Actually Curcumin is just 3% of the Turmeric rhizome of the plant but it is the most effective ingredient. Turmeric is the natural plant's underground stem and has been consumed in the India subcontinent as a spice in foods for thousands of years for its therapeutic properties. It is also used as a face scrub to enhance beauty, its paste with quick lime as a poultice for bruises and cuts; and the dried powdered version dissolved in milk as  medicine for cold, cough and fever.
Lately it has been available in its raw form in a lot of Asian stores and can be utilized in salads, dressings and even in a marinade.

Since it is a little bitter to taste I used some fresh Turmeric, some ginger, lime juice, salt, chopped cilantro and green chilies

Different look at SPICES

      _at Spice Xing ……………... now a different look at the use of spices

    

   Spices have been used in India for thousands of years not only for enhancing the taste of dishes but  

   for  their therapeutic value and also to counteract the negative residual physiological effects of foods  

   on the human body.

   KOKUM
Fruit of Garcinia Indica tree used mainly in the hot Southern states for its cooling properties and for alleviating skin allergies.

AJWAIN
 Carom seeds or Bishop’s weed seeds are used for their volatile Thymol oils to aid in digestion & are used with starchy vegetables and lentils.

   CHILLIES
     Are used both ways either fresh or dry. Usage is more common in the hot climes to increase   perspiration and thereby cool the body. They also have a medicinal value for easing joint inflammation and respiratory disorders.

NUTMEG & MACE
 Nutmeg used sparingly is supposed to cure insomnia and is frequently mixed with warm milk and taken before sleeping. The covering of nutmeg (calyx) is Mace and is considered to ease rheumatism.

 FENUGREEK
  The leaves, the shoots and the seeds of this plant are used. Ground seeds with water are supposed to cure diabetes, cholesterol and hypertension. It is also given to lactating women for increased milk production. It is used as a natural testosterone/muscle booster.

   TURMERIC
This rhizome of the Curcuma Longa has a multitude of uses in addition to imparting the characteristic yellow in the “CURRY”. It has an excellent antiseptic and anti bacterial effect, often used to treat         common cold, cuts and bruises. As a cosmetic it is applied directly on the skin and it reduces acne too. Its latest use is in the treatment of Alzheimer’s disease.

ASAFOETIDA
 This resin of a plant has a pungent sulfurous odor and is mainly used as a digestive. Also provides relief in asthma and bronchitis.

SAFFRON
  Quite truly the King of spices at a whopping $11,000/lb for the best grade. It has the most volatile oils of any spice. Used very sparingly, it is supposed to have anticarcinogenic and antioxidant effects; although historically in India it has primarily been used as an aphrodisiac.

Solar Eclipse - with myths surrounding it

A total solar eclipse is one of the most unnerving happenings in the world for all living things. We take for granted the rising and setting of the sun - just like the ever present gravity. Almost all living organisms depend on this solar pattern and respond to its rhythm in their own ways. In addition to its constant gravitational pull to which all life responds (as do the water bodies with tides) the more marked difference comes because of the sudden darkness during an Eclipse. It is coincidental that the sun though approximately 400 times larger in diameter than the moon, is also approximately 400 times farther from the earth - consequently it kind of appears to be the same size and almost perfectly gets covered by the moon's disc during a solar eclipse.

For such a once in a lifetime event, it is quite unsettling and birds have been known to drop from the sky while animals on land suddenly decide to call it a day thinking the day is over. Also a lot of myths (we call them so because our present day science cannot explain them) have perpetuated around this event. http://www.ajc.com/news/national/sun-eating-demons-bizarre-but-brilliant-myths-and-superstitions-about-solar-eclipses/QTAmVLA9m1z4KVCUIeTVuI/

Of particular interest to me is why a lot of ancient cultures decided to not eat or even step outside during the time the sun was covered even partially. Also perplexing is the custom of shielding the pregnant women, to the extent of sending them inside caves during the days when people lived in thatched huts. 

I would love to know more about the Indian tradition of placing Dharba grass leaves (aka DOOB) on pickles and preserves so that they do not go bad. There has been some research but it does not seem conclusive enough to me. http://www.thehindu.com/news/cities/Tiruchirapalli/darbha-grass-a-natural-preservative/article7000098.ece

Hoping to be able to drive down south to watch this solar eclipse on August 21st.

Dedicated to Red Chili Pepper Flakes

Didn't feel like eating Indian food - yup, I do have those days 🌝🌝, so scrounged around the pantry and fridge and this is what I could come up with.

Salad - Beets, Sunflower seeds, Feta and a finger-licking good dressing with Balsamic, EVOO, Honey, Red Chili Pepper Flakes, Himalayan salt, Lemon juice and Cracked peppercorns.

Appetizer - Sardines in olive oil, Seaweed wraps, 21 Grain wholewheat bread, Cherry tomatoes (thank you Srishti), Red onion slivers, Organic egg 🙄🙄, Salt and yes, Red Chili Pepper Flakes

Pasta - Wholewheat Penne, Roasted tarragon chicken, Red Onions, Sea salt, Spinach, Olive oil, (shhhh..... a little butter too) and yes, you guessed it Red. Chili. Pepper. Flakes.The Olives and Cherry Tomatoes just tossed in butter and drizzled with White Truffle oil

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Valor Beans

Valor beans also called VAL PHALI, cooked with the Bengali five-spice mix comprising of cumin, fennel, fenugreek,mustard and nigella seeds.

Valor beans also called VAL PHALI, cooked with the Bengali five-spice mix comprising of cumin, fennel, fenugreek,mustard and nigella seeds.

Swiss Chard

 Swiss Chard sauteed with Hing and Whole red chillies

Moong Chilka

Split Moong lentils tempered with Hing (asafoetida), crushed Cloves and whole Red Chillies in Ghee (clarified butter).