Saturday, September 14, 2013

Saffron

No spice is more special than saffron. Its scent is haunting, its unmistakable flavor earthy yet aristocratic and subtle. It straddles sweet and savory effortlessly, and it bestow a striking golden hue on every dish it graces.

A few strands of saffron is all that it takes to transform a long list of dishes, adding an X factor to everything from risottos, milk puddings and most Indian sweets to rich curries.

It is best to avoid the powdered sort as it's liable to fraud and adulteration and generally disappoints. Get the maximum from your saffron stigmas (strands) by warming them very gently for a few seconds, pounding them lightly and then infusing them in liquid for a minute or two to help release their glorious color and aroma.

It has long been used in traditional medicine around the world, and modern scientific study suggests that saffron could also have a role to play in fighting diseases. Research suggests that the carotenoid compounds responsible for saffron's striking color could play a part in inhibiting the growth of tumors. The active constituents in saffron could help alleviate gastric problems, heart diseases, insulin resistance, depression, premenstrual syndrome, insomnia and anxiety. Eating saffron also appears to help vision by retarding the degeneration of the retina that occurs with age.

Ayurveda & Saffron :

Saffron gets mention even in the oldest Ayurvedic treaties like Charaka Samhita and Sushruta Samhita. It is an important ingredient of many Ayurvedic medicines. On account of its strong antipoisonous, aphrodisiac, cardiotonic, carminative, diaphoretic, diuretic, emmenagogue, febrifuge, stimulant, lactogogue, livotonic, nervine tonic, sedative and styptic properties it is highly valued in Ayurveda. It is considered an ideal Tridoshhara and a drug of immense efficacy in disorders of children of unknown actiology. It is used in acne, apoplexy, arthritis, asthma, colic, cough dyspepsia, hemierania, insect bites and stings, liver disorders, mental disorders, neurasthenia, oedema, painful menstruation, phthisis, prolapse of anus, sore throat and splenic disorders.

Precaution: Saffron should not be administered in early pregnancy as it may cause abortion.

Traditionally saffron is believed to promote fairness of the complexion. It is widely used in cosmetics, especially in fairness creams.

Wednesday, January 16, 2013

Split Red Gram Dal (Gujarati Daal)

Serves: 4
Cooking time (approx.): 32 minutes
Type : Indian Vegetarian (Gujarati)

1 cup(s) split red gram (tuvar dal)
1 tomato(es) chopped finely
2 tablespoon(s) oil
1 teaspoon(s) each of mustard and cumin seeds
1 tablespoon(s) finely chopped ginger
2 green chilli(es) slit
4 cups water
4 curry leaves
½ teaspoon(s) each of asafoetida and turmeric powder
a squeeze of lemon, jaggery and salt to taste

Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.
Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to the cooked red gram and let it come to a simmer.
Add the rest of the ingredients and simmer for about 10 minutes.

Serve hot with: white rice or Indian bread (Roti).