Home Remedies

Diarrhoea in children: Make him/her drink pureed carrots.
Stomach worms: Drink juice of Karela leaves with warm water.
Cough: Grind saundh and lick with honey.
Toothache: Put two or three drops of clove oil in cotton balls and put it in between the teeth.
Blisters in mouth: Suck on a little kaththa.
Stomach ache: Mix ajwaeen with Heeng and salt and eat.
Stronger teeth: Eat green cardamoms, cloves and anis seeds together.
Vomiting: Mix mint juice with honey and drink.
Blood flow from a wound: Apply turmeric or curcuma on the wound.
Problem associated with teeth: Increase the quantity of raw vegetables in food.
Diarrhoea: Grind onion and apply it on the belly button.
Hick-ups: Chew on radish (Daikon) leaves.
Blood Cleansing & Pimples: Eat 2 to 4 garlic cloves early in the morning.
Diabetes: Mix one spoon each of anwala powder and turmeric powder in honey, and eat.
Piles: Mix equal quantities of honey, mint juice and lemon juice.
Bleeding gums: Rub lemon rinds on the gums.
Bad sore throat: Eat paste of honey, cloves and ginger.
Insomnia: Boil cumin in water and drink the filtered water.
Enlarged tonsils: Burn Hena leaves and make a potion (kadha) with it and gargle with the potion.
Stomach worms: Chew on four to five neem leaves early in the morning.
Crackling lips: Mix butter with salt and apply on lips.
Asthma (Dama): Suck on ginger with lemon juice.
Common cold: Mix ground rye with honey and smell it.
Stomach ache: Chew on roasted anis seeds.
Sore throat: Mix black pepper, ginger and honey and eat 3-4 times a day.
Diabetes: Chew 3-4 curry patta daily for 3-4 months.
Constipation: Take a pinch of heengue (asafoetida) in luke warm water.
Common cold: Drink a mixture of juice of ginger in a spoon of honey 2-3 times daily.
Pimples: Make a paste of nutmeg in cow’s milk and apply on pimples.
Indigestion: Drink a mixture of orange juice mixed with honey and salt.
Sore throat: Chew on cloves with salt.
Sugar control: Grind blueberries or Jamun seeds.

compiled by Dr. Uma Shanker Srivastava

Dry fruits and oatmeal pudding

Ingredients: ¼ cup mixed dry fruit (walnuts, cashews, almonds, raisins and pistachios); ¼ cup oatmeal; 2 tbsp ghee; 1 tbsp oatmeal flour; 1 tbsp whole wheat flour (atta); ½ cup splenda powder.
Method: Heat 1 tbsp of ghee in a pan. Add oatmeal flour and whole wheat flour. Sauté for 3-4 minutes, add oatmeal and sauté for another 3-4 minutes. Add splenda and 1 1/2 cup of water. Mix well. Cook till it starts to leave the sides of the pan and thickens. Add chopped mixed dry fruit, mix well and cook for another 2-3 minutes, Sprinkle with the leftover ghee from the top. Serve hot.

Floating Islands (Rasmalai)

Ingredients: 8 Rasgullas; 2 litres milk; 10-12 blanched and slivered pistachios; 1 cup splenda sugar; 1 tsp green cardamom powder; a pinch saffron.
Method: In a thick bottomed wok, bring the milk to boil then lower the heat. Continue to boil till it reaches a thick consistency about half of the original volume. Keep on stirring in order to avoid burning milk at the bottom of the wok. Add splenda sugar, cardamom powder and saffron. Let the milk boil till all splenda sugar dissolves. Remove the wok from the heat; cool and refrigerate for an hour. Squeeze out the rasgullas gently to remove the excess sugar syrup. Put them in chilled syrup. Refrigerate for another 30 minutes. Serve chilled decorated with slivered pistachios.

Chocolate Coffee Fusion (Tiramisu)

Ingredients: 180-185 gm chocolate sponge cake; 1 cup whopping cream; ½ tbsp unflavoured gelatine; ¼ cup splenda sugar; 3 egg yolks; 2 tbsp+2 tsp instant coffee powder; ¾ cups mascarpone cheese; chocolate curls to decorate.
Method: Cut each slice of cake in half. Dissolve gelatine in 3 tbsp of hot water. Whip the cream with ½ cup of splenda sugar, set aside. Whip the yellow of the egg with remaining splenda sugar and 1 tbsp of water on a double boiler till the mixture forms thick ribbons then cool. Mix 2 tbsp of instant coffee powder in half cup of water and soak the chocolate sponge fingers in the solution. Arrange half of the sponge fingers in a layer at the base of spring form tin. Mix 2 tsp of instant coffee powder in 1 tsp water. Add this along with mascarpone cheese and gelatine to the egg mixture. Mix well and fold in with the whipped cream. Pour half of the mixture over the chocolate finders. Arrange the remaining chocolate fingers over and top with the remaining mixture and level the top. Place in the refrigerator till set; remove from the tin, cut into wedges and served chilled, decorated with chocolate curls.

Anjeer Basundi

Ingredients: 4 cups low fat milk; 1 ½ cups finely chopped fresh figs (anjeer); ½ tsp lemon juice; 1 tsp corn flour dissolved in 1 tsp of low fat milk; ½ cup low fat khoya; 2 tbsp sugar substitute (splenda sugar).
For Garnish: 4 fig slices.
Method: Refrigerate the fig pieces to chill. Bring to boil the milk in a heavy bottom non-stick pan. Simmer over medium heat, stirring continuously. Add lemon juice to the milk drop by drop stirring continuously. Tiny curdled particles are formed required for the grainy texture of Basundi. Avoid to add lemon juice at once since it will form big particles not desirable for Basundi. Add the corn flour mixture, khoya and splenda sugar substitute; mix well and simmer for another 1 or 2 minutes. Cool and refrigerate for at least 60 minutes. Add the chilled fig pieces to the cooled thickened milk and mix well. Garnigh with fig slices and serve chilled.

Pudding of Water Chestnuts Flour

Ingredients: 1 cup water chestnut flour; 1 cup milk; 1 cup sugar substitute (splenda); ½ cup chopped mixed nuts; ¼ cup solid pure ghee.
Method: Roast dry water chestnut atta in a heavy bottom and wok till it is light pink. Add ghee and stir fry for 4-5 minutes or till a nice roasted smell comes. Add splenda, mix well. Add milk and cook till the ghee separates from the sides of the wok. Add nuts, mix well. Serve hot.

Carrot Pudding

Ingredients: 8-9 grated medium carrots; 3 tbsp ghee; 2 cups skimmed milk; ¼ tsp cardamom powder; 12-16 raisins; 1/3 cups sugarfree splenda powder; ¼ cups grated khoya; 11-12 peeled and sliced blanched pistachios.
Method: Heat ghee in a wok, add grated carrots and sauté for about 5 minutes. Add skimmed milk and cook. Add cardamom powder, raisins and sugar free (splenda powder) and mix. Cook for about 12-14 minutes. Add khoya and mix. Cook till the mixture is almost dry. Garnish with pistachios. Serve hot or cold.

Moong Dal Ka Halwa

Ingredients: 1 cup dhule moong dal; 1 cup sugar free splenda powder; a pinch saffron; ½ cup skimmed milk; ¼ cup desi ghee; ¼ cup crumbled khoya; 10-12 slivered almonds.
Method: Soak moong dal overnight, grind it coarsely with little water. Mix splenda (powder) and one and a half cup water and heat. Soak saffron in hot milk. Heat ghee in a non-stick pan, add the ground moong dal. Keep stirring over low heat till the dal becomes golden brown. Add the sugar free splenda and saffron milk, mix to the dal mixture. Stir till they are well mixed at halwa consistency. Add khoya and cook till it dissolves. Serve hot garnished with slivered almonds.

Mango Cheese Cake

Ingredients:
Biscuit base: ¾ cups crushed digestive or Maria biscuits; 1 ½ tbsp melted low fat butter.
Cream Cheese mixture: 1 cup low fat paneer (cottage cheese); 1 tbsp low calorie mango flavoured drink mix; 4 tbsp low fat milk; ¼ cup diced mangoes.
Method:
For the Biscuit Base: Combine the biscuits and butter in a bowl and mix well to form a crumbly mixture. Spread this mixture on the bottom of a 6” diameter loose bottomed cake tin and press well to form even layer. Refrigerate till set.
For Cream Cheese Mixture: Blend the paneer in a blender till it is smooth, free of lumps (adding some milk is required). Seep aside. Combine the drink and remaining milk in another bowl and mix well. Add the blended paneer and mangoes to the above mixture. Stir well.
How to proceed: Pour the cream cheese mixture over the set biscuit base. Refrigerate for 2-3 hours, cut into equal pieces and serve chilled.

Coconut Burfi

Ingredients: 1 cup desiccated coconut for sprinkling; a little ghee; 1 cup grated khoya; 2-3 tbsp milk; ¼ tsp green cardamom powder; 12 pouches or 12 tsp of sugar free splenda powder.
Method: Grease a thali lightly. Cook khoya and milk in a non-stick pan till thick. Add desiccated coconut and continue cooking for 3-4 minutes. Add green cardamom powder, mix well and take the pan away from the heat. Add the sugar free splenda powder, mix and transfer the mixture onto the greased thali and spread evenly. Cut into squares or diamonds when still warm. Sprinkle some desiccated coconut over the burfi. Separate into individual pieces and serve.

Cannelloni a la Siciliana

Ingredients: 1 cup all purpose flour; a pinch of salt; 2 tbsp unsalted white butter; one lightly whipped egg; ¼ cup Marsala wine (optional); oil for deep frying.
Ingredients for stuffing: 450 g cheese; ½ cup sugar; 1/3 cup finely chopped chocolate; ¼ cup finely chopped orange rind; ¼ cup finely chopped almonds.
Method: Mix well, all purpose flour, sugar and butter in a bowl. Rub in-between both palms so that no knot in left behind. Make a ditch in the center of all purpose flour. Now add egg and marsala wine. While mixing egg and wine, knead the flour till it softens. Close the dough in a plastic bag and refrigerate. After one hour roll the all purpose flour dough to as thin as possible and cut squares with a cookie cutter or a sharp knife. Put one square over the other and join the four corners with egg. Repeat the same with other squares. Sprinkle a small amount of all purpose flour in a plate and transfer all squares on the plate. Heat oil in a sauce pan. Add the squares one by one to the hot oil. When all the squares are deep fried then transfer to a dish lined with 2 layers of paper towels to remove excess oil. Leave aside to cool. For stuffing, whip strongly cheese and sugar with a wooden spatula. Mix in chocolate, orange rinds and almonds and refrigerate. Before serving, stuff this mixture in Cannelloni. Make a tower of 4 stuffed caumolives on a plate. Decorate with chocolate. Serve.

Fruity Jalebi

Ingredients: 3 medium size apples; juice of 1 lemon; 150 g all purpose flour; 125 g sugar; 2 pinches baking soda; 2-3 droppings of yellow color; 10 filaments of saffron; oil or ghee for deep frying.
Method: Sieve 2 times after mixing the flour and soda. Add water to the mixture and make a batter like that of a Puwa (sweet deep fried flat bread). Close it and keep aside for 12 hours. Mix in yellow color and whip again. Peel the apples; remove the central core with seeds. Cut round circles of medium size from the peeled apples. Soak them in lemon water. Mix sugar with water. Heat and make sugar syrup of one filament. Add little lemon juice to the syrup. Filter it. Keep aside. Mix saffron in a teaspoon of hot water and add to the syrup. Heat ghee in a wok. Dip each piece of apple in the batter. Coat it well. Deep fry till golden. Transfer the deep fried apple pieces into hot sugar syrup for 5-7 minutes. Take them out. Serve hot.

Mango Burfi

Ingredients: 1 litre milk; 140 g sugar; ¼ tsp citric acid; 2 tsp corn flour ( mix in a little water to make a solution); ¼ cup thick mango pulp or thick meat of a ripe mango; ¼ tsp cardamom powder; a few small pieces of pistachios for decoration.
Method: Boil the milk in a wok till it does not reach half of the quantity of the original, i.e. 500 ml. Add sugar and boil for 10 more minutes, keep on mixing. Mix citric acid in little water. Add this little by little to the boiling milk. Milk will start to coagulate. Now add mango pulp or meat, corn flour solution and cardamom powder to the milk. Mix all and cook till it does not leave the bottom of the wok and it does not form a soft dough. Take away from the heat to cook, cut in shape of a square of Burfi or any shape. Serve in a serving dish.

Mango Apple Pudding

Ingredients: 1 litre full cream milk; 4 mango papad; 2 big apples; 8 tbsp sugar; 1 tsp corn flour; 1 tsp cardamom powder; 4-5 chopped nuts.
Method: Dissolve the corn flour in a little milk, keep aside. Boil the milk in wok and keep on mixing. When it reduces to half the quantity of the original (500 ml) then add the broken pieces of mango papad and keep on mixing. Grate the apples, add to above mixture and cook to heat. Add sugar and corn flour to thicken. Add cardamom powder and chopped nuts. Take away from the heat. Cool and serve.

Banana Balls

Ingredients: 3 ripe bananas; 1 finely chopped onion; ½ tsp ginger paste; 2-3 finely cut green chillies; ¼ tsp red chilli powder; ½ cup chickpea flour; ¼ tsp turmeric powder; ½ tsp black pepper powder; salt to taste; ½ tsp garam masala; oil for frying.
Method: Mash the bananas well. Mix all the other ingredients except oil with mashed banana. Heat the oil in a wok. Put small portions of banana and chickpea flour batter in the hot oil. Deep fry till golden. Take out on a dish lined with 2 paper towels. Sprinkle with a little salt.
Serve with chutney.

Laddu of Vermicelli and Paneer

Ingredients: 2 cups paneer; ¾ cups ground sugar; a little saffron or a few drops of edible yellow color; 1 tbsp ghee; ¼ cup vermicelli and milk; ¼ cup shredded coconut; a little chopped almonds; ¼ tsp cardamom powder; ½ cup sugar; ¾ tbsp shredded coconut (additional).
Method: Mix well paneer, ground sugar and dissolved saffron. Knead it softly. Make 24 balls of this mixture. Keep aside. Heat the ghee, break the vermicelli by passing between the palms and add to the ghee. Add shredded coconut. Cook till light rose. Now add milk, pieces of almonds and cardamom powder. When milk starts to boil then add sugar. Keep on mixing the mixture till it does not leave the pot. Take it away from the heat. Keep aside to cook. Now make 24 balls. Stuff the paneer ball in the vermicelli ball and roll the balls in shredded coconut.

Kesar Malai Peda

Ingredients: 1 litre milk; 2/3 cups sugar; ¼ tsp citric acid; 1 tsp corn flour (dissolved in a little water); ¼ tsp saffron (dissolved in a little milk); ¼ tsp cardamom powder; a little pistachios for decoration.
Method: Boil milk as long as it does not reach ½ of the original volume (500ml). Keep mixing while adding sugar and boil again for 5-6 minutes. Dissolve the citric acid in a spoon of water and mix it in boiling milk and cook while mixing all the time. Now mix corn flour and keep on mixing continuously till the milk dries. Add saffron and cardamom powder. When the mixture comes to a soft boil then take it away from the heat and let it cool. Make pedas while the mixture is still hot. Decorate with pistachios and keep the pedas in butter paper cups.

White Laddu

Ingredients: ½ cup wheat hearts; 2 cups khoya; finely chopped almonds and pistachios; 2 tsp cardamom powder; 1 ½ cup sugar; ¾ cup ghee; ¼ cup lemon juice; little saffron dissolved in milk.
Method: Heat the ghee in a wok. Cook the wheat hearts till light rosy at a low heat. Mix khoya and cook further for 2-3 minutes; take it away from the heat. Let it cool. Make a sugar syrup of two filaments after cleaning the syrup with a few drops of sugar syrup. When cool, add the syrup to cooked wheat hearts, khoya and cardamom powder. Mix well and make laddu of any shape.

Compiled by Dr. Uma Shanker Srivastava, Now Retired, Professor for 27 years , Department of Nutrition, University of Montreal, Montreal, QC, CANADA

Recipes by Dr. Uma S. Srivastava, Now Retired, Professor for 27 years , Department of Nutrition, University of Montreal, Montreal, QC, CANADA

Ghost Akbari
Ingredients: Mutton, 500 g; finely chopped onions, 100 g; garlic-ginger paste, 30 g; cinnamon, 2 sticks; tejpatta, 2-4 leaves; cloves, 2: green cardamom, 4; cashew paste, 150 g; yogurt, 100 g; cream, 80 g; salt, to taste; White pepper powder, 1 tsp; garam masala powder, 1 tsp; whole cashews, 30 g; freshly chopped green corianders leaves, 20 g; shredded ginger, 10 g; ghee or oil, 50 g.
Method:
•Heat the oil in a pot, add all whole spices and let them crackle.
•Add onion and sauté (Bhuno) till pinkish, add garlic and ginger paste and bhuno.
•Now add mutton and sauté (Bhuno) for 15-20 minutes.
•When mutton starts to leave oil then add cashew paste and yogurt.
•Cook for sometime, i. e. 15-20 minutes, then add salt, white pepper powder & pieces of cashew.
•Close the pot and cook mutton till it becomes soft, i.e. 40-45 minutes.
•Add garam masala, coriander leaves and shredded ginger; mix carefully.
•Add cream & let the whole mixture come to boil.
•Serve hot with rice, nan or chapati.

Some South African dishes for you (fusion recipes)

Peanut-Chili Soup
Ingredients: leeks, 2 kg (top well washed and finely chopped); Chicken broth, 4 cups; big onion, one finely chopped: green chilies, 3; red bell peppers deseeded and finely chopped 2; cooked rice, 1 cup; roasted and salted peanuts, 1 cup; bhindies (okra), 1 cup; salt and ground black pepper, to taste; for decoration, roughly ground roasted peanut, ¼ cup.
Method:
•Take ½ cup leeks. Keep aside
•Heat oil in pan. Add leeks and onions and sauté (bhuno) till leeks and onions are transparent.
•Add chicken broth and boil at low heat till the leeks are soft.
•Take away from the heat and let it cool.
•Blend the mixture in a food processor.
•Take out one cup soup for later use and transfer rest of the soup to a sauce pan, heat.
•Add rice, green chilies, red shimla pepper and the remaining half cup leeks. Reduce the heat and cook for 15 minutes.
•Grind a cup of peanuts in the food processor.
•Add it to the cooking soup and while mixing cook the mixture for 15 minutes.
•Cut the fresh bhindies in circular form. Add them to the water, bring it to boil. Keep the bhindies in boiling water till soft.
•Decant all the water & wash bhindies with cold water.
•Add bhindies to the soup; mix carefully.
•Take away from heat, add salt and black pepper.
•Decorate with ground peanuts.

Yellow Rice with Resins
Ingredients: rice, 200 g; boiled water, 600 ml; butter ,10 g; resins, 200 g; salt, to taste; turmeric, 5 g; Honey, 10 ml.
Method:
•Put rice, water, turmeric, and salt in a big pot.
•Close the cover and cook it at high heat for 10 minutes.
•Add resins and cook for additional 5 minutes.
•Decant the rice in a sieve (chalni) and wash with cold water.
•Transfer the rice to another pot, add honey and butter and mix with rice.
•Cook the rice again while mixing for 2-4 minutes.
•Serve hot.

South African Sweet Potato Fritters (sakarkandi pakora)
Ingredients: sweet potatoes, peeled, 450 g; all purpose flour (Maida), half cup; salt and black peppers to taste; oil for deep frying.
Method:
•Grate the sweet potatoes and keep them in boiling water for 15 minutes.
•Decant all water, mix with spices and maida; mix well.
•Mixed batter should be thick enough so that when picked up with a spoon should not loose its shape and form.
•If the mixture is too thick then add little water.
•Heat the oil and drop the Fritos with a big spoon in hot oil; deep fry them.
•Take out from oil and put them on 2 layers of paper towels to let the excess oil out.
•Sprinkle with little salt before serving with corianders chutney or tomato sauce.

South African stew
Ingredients: big onions finely chopped, one; finely cut beans, 500 g; resins, ½ cup; cooked rice, ½ cup; Tomatoes, 500 g; Chopped garlic, 2 tsp; potatoes, 2; salt and black peppers to taste; Tabasco sauce, to taste.
Method:
•Heat a tablespoon of oil in a pan.
•Add onions & garlic to hot oil and cook (bhuno).
•Peel the potatoes and cut in thin pieces. Add beans, resins, potatoes, tomatoes, salt and chili to fried onions and cook them for few minutes.
•Make a ditch in the middle of this mixture. All the vegetables all around while leaving the space in the middle.
•Add cooked rice in the ditch and cook till the rice does not get humid. Cover and cook.
•When all vegetables are cooked then add Tabasco sauce and mix.

compiled by Dr. Uma S. Srivastava, Now Retired, Professor for 27 years , Department of Nutrition, University of Montreal, Montreal, QC, CANADA

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