Water chestnut

Ultra-rich in potassium & with zero fat content, water chestnuts are your best bet this season.

Where would Chinese food be without it? The knobby vegetable with the papery greenish- brown skin is a staple in Chinese cooking. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes. This is why the ones that you purchase may have a muddy coating. But one roasted the soft skin turns into a hard black, coating. The name comes from the fact that it resembles chestnut in shape and colour. Although indigenous to Southeast Asia. It has been cultivated in china since ancient times.

NO SOFT SPOT

When choosing fresh water chestnuts, look for firm ones with unwrinkled skins and no soft spots. Otherwise, when you peel the water chestnut you may find it has softened and turned mushy inside. Generally, it’s best to buy more chestnut than needed, just in case a few have spoiled.

STAY FRESH

Water chestnuts are frequently added to stir fries, stuffing and dempling fillings for extra texture & a sweet flavour. Fresh or canned? Fresh water chestnuts are worth hunting for, as they have a sweeter flavour & are quite crisp. However, canned water chestnuts can be used as substitutes particularly if they are being added mainly for texture. You must definitely try to use fresh water chestnuts in appetizers such as bacon wrapped water chestnuts or any other dish where the water chestnut is the main ingredients.

NUTRITIONAL VALUE.

Nutritionally, water chestnuts are a good source of potassium and fibre. They are low in sodium and the fat content is virtually non-existent. Calorie wise, one water pressure of water chestnut slices contain about 130 calories. Low carbohydrate dieters, beware: water chestnuts are high in carbohydrates. You may try replacing them with low carbohydrate bamboo shoots. It is difficult to find another vegetable combining the sweet flavour and crunchy texture of water chestnuts.

Berry Berry Healthy

“Black jamuns” they say are the best cure for Diabetes, among other ailments.For many of us, the black jammun is best eaten with a generous pinch of sea salt and a dash of pepper. But there are many other ways in which this native fruit can be eaten.

Jambul or jamun or jamblang is an evergreen tropical tree in the flowering plant family Myrtaceae, native of India, Pakistan and Indonesia. It is now also grown in other parts of southern Asia including Myanmar and Afghanistan. In Brazil, where it was introduced from India during Portuguese colonization, it has dispersed spontaneously in the wild in some places, as its fruits are eagerly sought by various native birds such as thrushes, tanagers and the great kiskadee.

The fruit is oblong, starts out as green and turn from pink to shiny crimson to black as it matures. A variant of the tree produces white coloured fruit .The fruit has a combination of sweet, mildly sour and astringent flavour and tends to colour the tongue purple. The seed is also used in various alternative healing like ayurveda (to control diabetes), Unani & Chinese medicine to cure digestive ailments. The leaves and bark are used for controlling blood pressure and gingivitis while wine and vinegar are also made from the fruit.

BUYING BLACK JAMUNS

The jamuns sold in the markets are available in various sizes. The larger varieties are not necessarily the best ones. Look for fruits that has a dark, smooth, unblemished skin and is firm to the touch. Although the soft, pulpy kind is also sweet, make sure the fruit is not overripe.

STORING BLACK JAMUNS

If kept in the fridge, the fruit can last for a good five days. But they tend to ripen and thus lose much of the flavour. That is why it is advisable to consume black jamuns the very day you buy them.

NUTRITIONAL VALUE

If you suffer from diabetes, then this is the perfect fruit for you. It contains the enzyme jamboline, which helps control your blood sugar level. Another option is to dry seeds, powder them and have a bit of the powder every day. This will help regulate your blood pressure.

Nutritional value per 100 g (3.5 oz) Energy 251 kJ (60 kcal), Carbohydrates 15.56 g, Fat 0.23 g, Protein 0.72 g, Water 83.13 g, Vitamin A 3 IU, Thiamine (vit. B₁) 0.006 mg(1%), Riboflavin (vit. B₂) 0.012 mg(1%), Niacin (vit. B₃) 0.260 mg (2%), Pantothenic acid (B₅) 0.160 mg (3%), Vitamin B₆ 0.038 mg (3%), Vitamin C 14.3 mg (17%), Calcium 19 mg (2%), Iron 0.19 mg (1%), Magnesium 15 mg (4%), Phosphorus 17 mg (2%), Potassium 79 mg (2%), Sodium 14 mg (1%)Source USDA nutrient database.

Some uncommon but Nutritious food..: LEAF OF FAITH “BASILLEAVES” Soar...

Some uncommon but Nutritious food..:
LEAF OF FAITH “BASILLEAVES”
                 Soar...: LEAF OF FAITH “BASIL LEAVES”                   Soar throat or insect bite, fever or stress; beat them all with basil…. Auspiciou...

LEAF OF FAITH “BASIL LEAVES”

                 Soar throat or insect bite, fever or stress; beat them all with basil….

Auspicious and aromatic, basil- king of herbs has always made its presence felt, be it in the Rig Veda or modern homes. Basil leaves have a distinct fragrance and flavor, as you can discern in your pesto. What you may not know is that basil leaves are important ingredients in Ayurveda medicine and have been cultivated in India for over 3000years.and they present a wonderful remedy for several health problems.

Cough and Cold. Just chew a few basil leaves. Basil mobilizes mucus movement.

Insect bites. Being curative in nature, basil leaves are great for insect bites. Apply 1 tsp of leaf juice to affected parts.

Fever. Boil basil leaves with tea and drink to prevent dengue and malaria. Reeling under high fever? Boil basil leaves with cardamom powder in half a liter of water. Mix with some sugar and milk and drink up.

Respiratory disorders. Mix honey, ginger and basil leaves. This is an excellent remedy for respiratory disorders like asthma, influenza and bronchitis.

Kidney stone. Regularly consuming basil leaf juice in honey for six months helps expel kidney stone via the urinary tract.

Heart disorders. Helpful in reducing blood cholesterol levels, basil is extremely beneficial for cardiac patients.

Stress chew to basil leaves a day to avoid stress

Mouth infection chewing on basil leaves also counters mouth infections, ulcers and pyorrhea.

Sore throat. Boil some basil leaves in water. Cool & drink the water to help soothe the throat.

Headaches.  Mix powdered basil leaves with sandalwood paste and apply to forehead. This alleviates headaches.

Origin
Basil was first put to cultivation in India. It is cultivated world over now, including Asia, Africa and Central and Southern America. Basil leaves meaning in Hindi is Tulsi.

Varieties And Characteristics
In different parts of the world, different types of Basil are cultivated. Some of the popular and widely used varieties are:

• Mediterranean Basil: Sweet taste
• Italian Basil: Sweet Flavor
• Indian Basil: Strong Fragrance
• African Blue Basil: Citrus Odour
• Thai Basil/ sweet Basil: Sweet basil, more sweet as compared to Mediterranean and Italian Basil. It grows to a height of 75cm (2ft 6in)
• Perennial Basil (Africa And Asia): Strong Flavor but is less pleasant
• Lemon Basil: It grows to a height of 30cm (12in) and posses the taste of mid lemon.

Selecting And Storage
Always try to select fresh basil since it is superior in flavor as compared to dries basil. I f you are selecting fresh Basil then ensure that the leaves are deep green in color and free from dark spots or yellowing. If you are purchasing dried basil, then ensure that it is grown organically as this will give you assurance that it has not been irradiated.

 If you have purchased fresh Basil, then stored it in the refrigerator by wrapping it in a slightly damp paper towel. You have an another option for keeping your Basil fresh. In this option you can freeze Basil in airtight containers or l in ice cube trays.

 Chemical Properties:
1.Aroma Constituents
The major Aroma components are: 1,8 cineol, linalool, citral, eugenol, methyl chavicol (estragole), and methyl cinnamate.

2.Flavour Constituents
The chemical constituents that effects the flavour of Basil are monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol). selection.

 3.Cultivation Of Basil
The ideal weather for basil is spring. Basil cannot survive in cold climate hence spring is an ideal condition for its cultivation. It should be grown when there is an ample amount of sunlight and the soil well drained. If Basil is grown in raised beds they yield good harvest because raised beds promote good drainage and warm quickly in the spring. Basil can be grown both from the seed and the transplants. The space between the row should be kept between 2-3 feet and 6-12 inches within the row. The use of mulch for fresh cut basil will be good because it conserves moisture, reduces weed growth, and keeps the basil leaves clean.

 4.Harvesting
Harvesting of Basil depends on its end use. If Basil is used for its dried leaves then it is cut before the flowers have appeared. To obtain oil, it is harvested only after the appearance of the flower. In Mediterranean climate basil can be grown and harvested with 3-5 cuttings per year. However in North temperate zones the growing takes long time and normally one and sometimes two cutting is done. I f Basil is required in the the fresh and dried market, then it is harvested for its leaves. The cutting should be done at least 10-15 cm above the ground to ensure a continuous supply of fresh leaves.

 5.Processing
Color and aroma of the basil are the most important quality of the Basil. Hence the plant is processed carefully to retain the color and aroma. In order to retain maximum color leaves are dried at low temperatures (<35C). All extraneous materials are removed by washing and cleaning with weeds.

Basil And Health Protection
The constituents found in basil are used for various medical purposes:

• Flavonoids that is one of the important nutrient component found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids gives positive effects on human white blood cells.
• Volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene protect against unwanted growth of Bacteria.
• The eugenol component acts as anti inflammatory.
• Basil is also a good source of magnesium due to which it prompts muscles and blood vessels to relax, this helps in promoting cardiovascular health.

Basil Known In Different Languages

Icelandic	Basilíka
Russian	Vasilki
Belarusian	Bazylik
Serbocroatian	Bosiljak
Albanian	Bozilok
Hungarian	Bazsalikom
Czech	Bazalka
Romanian	Busuioc
Modern Greek	Vasilikos
Arabic	Habaq, Rihaan, Rihan, Raihan
Armenian	Shahasbram, Shahaspram
Basque	Albaraka, Brazilla
Bengali	Babui tulsi, Kalotulsi*
Bulgarian	Bosilek
Burmese	Laun*, Pinzainpinzin
Chinese	gáu chàhng taap, lòh lahk fàn jyun, yú heung choi,Gau chahng taap, Loh lahk, Fan jyun, Yu heung choi
Croatian	Bosiljak
Czech	Bazalka
Danish	Basilikum
Dutch Basilicum	Bazielkruid, Baziel, Koningskruid
English Basilie	Sweet Basil
Estonian	Vürtsbasiilik, Basiilik
Farsi	Reihan
Finnish	Basilika
French	Basilic, Basilic commun, Herbe royale
German	Basilikum, Basilienkraut, Königskraut
Greek	Vasilikos
Greek (Old)	Okimon
Gujarati	Sabje
Hindi Barbar, Tulsi*
Indonesian	Indring, Kermangi, Selasih; Lampes*, Ruku-ruku*; Kemangi hutan, Selaseh mekah, Ruku-ruku rimba (Ocimum gratissimum)
Italian	Basilico
Japanese	Bajiru, Meboki, Meboki, Kami-meboki*
Korean	Pasil, Peijil, Pejil, Naruk, Naruk-pul, Yanggajuk
Latin	Basilicum, Ocymus
Malay Kemangi	Daun selaseh, Selasi jantan; Oku*, Ruku-ruku*, Sulasi*; Selaseh besar, Ruku-ruku hitam (Ocimum gratissimum)
Nepali	Tulsi patta
Swedish	Basilika, Basilkaört
Turkish	Feslegen, Reyhan, Fesligen, Peslen
Urdu	Tulsi, Janglitulsi*

AQUATIC GEM “SEA CUCUMBER”

The sea cucumber are marine animals. They are been revered by Chinese cooks since ancient times. In particular, sea cucumber meals have been offered on numerous special occasions. According to analysis by principles of traditional Chinese medicine, the sea cucumber nourishes the blood and vital essence tonifies kidney and moistens dryness. It has a salty quality and warming nature. Common uses include treating weakness, impotence, debility of the aged, constipation due to intestinal dryness, and frequent urination.Sea cucumber is traditionally served in the form of a soup. From the nutritional viewpoint, sea cucumber is an ideal tonic food.  It is higher in protein. For modern applications, the dried or extracted sea cucumber is useful as a nutritional supplement, prepared in capsules or tablets.  

What is Sea Cucumber ?

The sea cucumber are echinoderms from the class Holothuroidea. They are marine animals. They are leathery skin , oblong shaped, gelatinous creature that is     distantly related to star fish and sea urchins. The sea cucumber comes by its name honestly: it is indeed shaped like a cucumber. In fact, you could say it has a distinctly phallic appearance, which may account for its reputation as an aphrodisiac. Another distinguishing feature is the tentacles around its mouth, which it uses to take in food.

Morphology

Sea cucumbers are found on the sea floor worldwide. Like all echinoderms, sea cucumbers have an endoskeleton just below the skin, calcified structures that are usually reduced to isolated microscopic ossicles (or sclerietes) joined by connective tissue. In some species these can sometimes be enlarged to flattened plates, forming an armour. There are hundreds of varieties of sea cucumber found in oceans throughout the world. Depending on where you travel. The Chinese name for sea cucumber - hai shen - translates roughly into "sea ginseng." It's unclear whether this is in recognition of the sea cucumber's reputation as an aphrodisiac, or because it is considered to be quite healthful. It may also have something to do with its slippery feel, as the texture of food weights more heavily in Chinese cooking than other cuisines. 

Types

There is a fresh form and there is a dried form. Both the fresh and dried form are used for cooking.

The taste is described as "tasteless and bland. They are dried for preservation purposes and have to be rehydrated by boiling and soaking in water for several days. They are mainly used as an ingredient in Chinese cuisine soups or stews. 

Nutritional Content

From the nutritional viewpoint, sea cucumber is an ideal tonic food.  It is higher in protein (at 55%) than most any other food except egg whites (at 99%), and it is lower in fat than most foods (less than 2%).Vitamin-A content is (at 6%) followed by Iron (3%) and calcium (3%).For modern applications, the dried or extracted sea cucumber is useful as a nutritional supplement, prepared in capsules or tablets.  The fully dried material has a protein concentration as high as 83. 

Medicinal Uses

For nourishing essence and blood in persons who suffer from emaciation, it is combined in soup with pork.  For impotence, frequent urination, and other signs of kidney deficiency, sea cucumber is cooked with mutton. For yin and blood deficiency, especially manifesting as intestinal dryness, sea cucumber is combined with tremella (the silvery tree mushroom). From the Western medical viewpoint, the reason sea cucumber is valuable is because it serves as a rich source of the polysaccharide condroiton sulfate, which is well-known for its ability to reduce arthritis pain: as little as 3 grams per day of the dried sea cucumber has been helpful in significantly reducing arthralgia. Its action is similar to that of glucosamine sulfate, which is useful for treating osteoarthritis.  Sulfated polysaccharides also inhibit viruses; there is a Japanese patent for sea cucumber chondroitin sulfate for HIV therapy.

Preparing Sea Cucumber

When first caught, sea cucumber requires an extensive amount of preparation before making the transition from ocean floor to your dinner plate. The complicated procedure takes place over several days and involves slitting open the belly and removing the guts, as well as washing and boiling the animal several times. Fresh sea cucumber that has already been cleaned and soaked is sometimes available in Asian markets, usually in the cold foods section or in containers of water. Many Asian stores also carry dried sea cucumber. It also needs to be soaked for several hours before cooking.

How to Cook it

 There are a number of dishes made with sea cucumber as this ingredient is expected to have a strong cultural emphasis on health. In most dishes, the sea cucumber has a slippery texture. Common ingredients that go with sea cucumber dishes include winter melon, capsicum, mushroom, and Cabbage,Carrot. Sea cucumbers destined for food are traditionally harvested by hand on small watercraft. Like tofu, sea cucumber is flavorless, but has the ability to soak up the flavors of foods and seasonings it is cooked with. It is used in soups, stir-fries, and certain braised dishes.

Fresh sea cucumber

Dry sea cucumber

Braised Sea Cucumber Recipe
Ingredients:

1 lb(500g) fresh or reconstituted sea cucumbers

1 carrot

5 tbsp vegetable oil

1/2 tsp chilly, chopped

1/2 tsp ginger, shredded

1/4 tsp garlic, sliced

1 tbsp soy sauce

4 fl oz (120ml) vegetable stock

1/2 tsp sugar

1 tsp salt, or to taste

1 tbsp cornstarch dissolved in 2 tsp water

1/4 tsp sesame oil

Procedure:

1. Cut the sea cucumbers open at the stomach and clean.Wash well and slice.Blanch in boiling water for 1min, remove and drain. slice the carrot thinly.

2. Heat the oil in a wok to about 350 F(170C), or until a piece of  green chilly or ginger sizzles and moves around when tossed into the oil.  Add the sea cucumber and stir fry for 30seconds. Add the chilly, ginger and garlic. Stir. Add the carrot slices. Stir fry.Add the soy sauce, stock, sugar and salt.  When the stock comes to a boil, add the cornstarch mixture and cook, stir until thickened. Sprinkle with the sesame oil.

Remove and serve.