Monthly Archives: January 2015

An A-Z Guide on How to Store Veggies without Plastic – Part 1

Storing vegetables for long period is indeed a task to be reckoned with. Vegetables not stored in a proper manner tend to go bad or rot fast. The main cause of veggies turning bad fast, is the fact that insecticides and pesticides are used on the plants when in plantation itself.



Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge).







Place in a paper bag at room temperature.








Basil is difficult to store. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside – left out on a cool counter.





Cut the tops off to keep beets firm (be sure to keep the greens). By leaving any top on root vegetables draws moisture from the root, making them lose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top.





Place in an airtight container with a little moisture.




Chillie Flavour Fried Prawns



1 1/3 lb medium sized prawns, 1 tsp Mc Currie garlic paste,, ½ tsp Mc Currie ginger paste, 2 stalks chopped spring onion, 1 ½ tsp tomato ketchup, 1 tsp hot bean paste (replaceable by 1 tbsp garlic and Mc Currie chillie paste), 1 big egg,


1 tsp red vinegar, 2 ½ tsp sugar, dash of sesame oil, 2/3 tsp mung bean flour, 1/6 tsp salt, dash of Mc Currie pepper, ¼ cup of water


Shell and de-vein prawns. Wash and wipe well. Make a slit cut at central back. Marinate for 10 minutes. Blend egg with 1 1/2 tbsp mung bean flour as batter. Heat up enough oil in a wok until nearly boiled up. Coat prawns with egg batter. Deep fry in hot oil until cooked. Heat up 2 tbsp oil in wok. Saute ginger, garlic, spring onions, hot bean paste and tomato ketchup. Pour in thickening and bring to boil. Add prawns and stir well. Put in dish.

Health Benefits of Bitter Gourd (Karavila)


When one speaks of Bitter Gourd, lots would say that they don’t eat this vegetable, due to the bitterness it produces. However, the health benefits attached to Bitter Gourd are greater than those of many vegetables. To reduce the bitterness in this vegetable prior to cooking, one should lightly boil the sliced bitter gourd in coconut water. Cooked Bitter Gourd stimulates the appetite, cleanses the liver and purifies the blood. It also helps regulate diabetes and lowers bad cholesterol.

Bitter Gourd comes in two varieties, the normal vegetable shaped like a gherkin and the other an oval shaped vegetable with tiny spikes and called Thumba Karavila in Sri Lanka, which is delicious and not that bitter. Sliced finely and like chips, it makes tasty side dish.

From a medicinal point of view, Bitter Gourd juice is used in Ayuvedic treatment as a remedy for diabetes and liver problems, including psoriasis and in general is good for the skin, as it purifies the blood.

Along with the fibre, Bitter Gourd has several vitamins and minerals and from the vitamins is rich in Vitamin C. Bitter Gourd is also low in calories and is good to be eaten if you want to lose weight.


Bitter Gourd Curry




500 g Bitter Gourd, 01 tsp Mc Currie Turmeric Powder, ½ tsp Mc Currie Unroasted Curry Powder, ½ tsp Mc Currie Fenugreek Seeds, 1 tsp Mc Currie Unroasted Chillie Powder, 1 tsp Mc Currie Crushed Chillies, 1” piece Mc Currie Cinnamon Quills, ½ tsp Mc Currie Powdered Curry Leaves, 2 ripe tomatoes, 6-7 red onions (sliced), 4 green chillies (sliced) 4-5 pods of garlic (crushed), Mc Currie Salt to taste, 1 cup thick coconut milk, 1 cup coconut water, 2 tbsp vegetable oil.


Wash the Bitter Gourd well and cut into circles or lengthwise (as you wish), removing the seeds (its optional – you could leave the seeds or remove them). Add coconut water and salt and boil until tender. Set aside. Add all the ground ingredients and spices to the boiled bitter gourd and set aside.

In a wok heat the oil and fry the crushed chillies, onions, green chillies, garlic and tomatoes. When the onions turn a light brown, add the bitter gourd mixture and let it fry for 2-3 seconds, stirring all the time. Add the coconut milk, lower the flame and let the curry simmer until thick.


Watermelon a Thirst Quencher Filled With Nutrients


The heat is back again and all of us are after thirst quenches, such as juices and smoothies and also ice cream.

The fruit that surpasses all these can easily to be said to be the watermelon.

Watermelon not only quenches your thirst, but also re-boosts your body with the anti oxidant Lycopene and Vitamin A. This wonderfully juicy great fruit is a great source of much needed water. Watermelon’s “family tree” consists of the cantaloupe, squash and pumpkin that grows in vines on the ground.

The Watermelon has a smooth greenish yellow exterior, while its pulp is a luscious pink with tiny black seeds embedded. Incidentally these black seeds are roasted and eaten as a snack.

Health Benefits of Watermelon

Watermelons carry a low calorie intake and fat as well, but it is rich in many health promoting phyto-nutrients and anti-oxidants that are essential for optimum health. It is also an excellent source of Vitamin A.

It is said that a 100 g of fresh watermelon provides 569 mg or 19% of daily required levels of Vitamin A.

As stated it is rich in anti-oxidant flavonoids like Lycopene and Betacarotene which are found to protect against colon, prostrate, breast, endometrial, lunch and pancreatic cancers. It is also good in potassium, which is an important component of cell and body fluids that helps in controlling the heart rate and blood pressure, thus offering protection against stroke and coronary heart diseases.

Preparation and Serving Methods

The watermelon needs to be washed in cold running water. This is to remove any surface dirt and insecticide residues. Slice the fruit and scoop out the flesh into a bowl or it could be cubed too. To get the wholesome goodness of the fruit, it should be eaten as it is, without any additions, when you will experience its delicious, natural and sweet flavor. Watermelon cubes could be added to fruit salads, to give the said an extra flavor and extra nutrients as well.

Lotus Root



225 grm lotus root, 2 tomatoes, 2 fresh green chillies, 25 grm, red onions, a handful of Mc Currie curry leaves, ½ tsp Mc Currie salt, 250 ml thick coconut milk, ¼ tsp Mc Currie chillie powder, ½ tsp paprika, 50 ml oil, 1 tsp Mc Currie curry powder


Wash well and cut the lotus roots into small pieces. Slice the tomato after washing it along with the chillies and onions. Place the lotus root in a pan and add the tomato, chillie, curry powder and paprika and cook for 10 minutes. In a frying pan heat the oil and when sizzling, add the onions and fry till transparent. Pour in the lotus curry, add the curry powder and cook for a further 2 minutes.

The Nutritious Green Apple

The Good Old Saying, “An Apple a Day Keeps the Doctor Away”


This saying cannot be wrong, as you will see how nutritious apples are. However, the most nutritious of apples is the green apple and not the red variety. This is why most westerners consume one green apple a day and drink the juice of green apples, san sugar.

The green apple is rich in dietary fibre. Dietary fibre helps in digestion and also helps control gastritis. Western doctors are of the view that one could never suffer from Colon Cancer, if green apples are consumed daily.

Today lots of people suffer from constipation. This occurs when your intake of dietary fibre is less. It is advised that constipation can be overcome with the intake of a green apple a day. With acute constipation comes the passing of blood, which in turn paves the way for Colon Cancer.

Latest medical reports say that those with high blood pressure should add to their food intake, green apples.

Green apples also contain a certain amount of carbohydrates, which boost energy levels. Green apples are good for patients who are recuperating after surgery or major illnesses.

Green apples are also a rich source of vitamins containing Vitamins A, B and C and also Calcium, Iron, Magnesium and Potassium.

Another trio of diseases doing its rounds is Cholesterol, Diabetes and High Blood Pressure, which in turn affect the liver. For those was have these diseases, green apples are a blessing.

Apart from the nutritious fact of green apples, there is also a “Beauty” secret and that is if those who consume green apples on a daily basis have their skin flawless and sparkling, you can rest assured that they consume a green apple a day! This is because of the Vitamins A, B and C which are embedded in the green apple and in return which are good for the skin. Karen Behnke of California bountiful, a Skin Care Company, says, “Most people are astounded to learn that the skin absorbs over 60% of what is placed on it.” After a person reaches 30 years, the skin slowly starts its journey up the “wrinkling” stage. Karen says that green apple treatment is indeed good for the skin and keeps wrinkles at bay. She further goes on the say that one green apple, 10 green grapes, one teaspoon of lime juice, with a helping of Aloe gel made into a paste and applied on the face and neck, helps give your skin a natural sparkle. This paste should be kept on for 20 minutes and then washed away with warm water.

So the next time you draw up your grocery list, do not forget to add a generous number of green apples.




Chicken and Tomato Curry



1.3 Kg chicken, 3 tomatoes, 50 g shallots, 2 green chillies, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie garlic paste, 3 Mc Currie cardamoms, 2 Mc Currie cloves, 1 tsp Mc Currie chillie powder, 1” piece Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 2 tsp paprika powder, 1 tsp Mc Currie salt, 3 tsp Mc Currie curry powder, 5 tsp Mc Currie fenugreek seeds, 2 tsp Mc Currie spicy vinegar, 75 ml oil, 1 tbsp Mc Currie salt to taste, 2” Mc Currie lemongrass, 300 ml thick and thin coconut milk, dash of Mc Currie curry powder, juice of a lime.



Wash and joint the chicken and place in a dish. Slice the tomatoes, shallots and chillie and grind the ginger and garlic pastes together. Crush the cardamoms and cloves and sprinkle on to the chicken. Add the chillie powder, cinnamon, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes. Heat the oil and when hot add the curry leaves and lemongrass, shallots, chillie, garlic and ginger. Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes. Add the chicken and stir fry for a further 5 minutes. Pour in the coconut milk and slowly bring to boil. Reduce the heat slightly and simmer till the chicken is tender. Sprinkle with a dash of curry powder, remove from the heat and sprinkle lime juice, and prior to serving.


%d bloggers like this: