A REMEDY FOR BONES PAIN

gond-mA common problem these days is pain in bones specially legs, My Aunt Farkhuda once told me this home remedy for my mother in law. I not only made this for my mother in law but also told this tip to a number of people who had bones pain and believe me they gave me very good response, so I am passing this tip to you people.
First let me explain about two gonds which we need for this medicine.

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GOND KATIRA

Names in different languages:

  • English – Tragacanth gum
  • Hindi – Gond katira
  • German -Kutira Gummi
  • French – Gomme Adragante
  • Arabic – Katheera, Haloosiyaa
  • Bengali- Katila

Tragacanth gum or Gond katira comes from a shrub which is mostly found in Mid East, Iraq, and Iran and even in western Asia.Iran produces an enormous quantity of Gond Katira.

It is a tree gum just like any of myrrh but is less common in products than other gums, such as guar gum or gum Arabic. The advantages are pure and so worth noting. The only requirement is to keep patience while taking Ayurveda treatment as you will see remarkable changes with the passage of time.

GOND BABOOL/BABUL

Babul trees contain crude protein; up to 20% can be found in the leaves and up to 12% is found in the edible pods. The gum that the babul bark yields has multiple medicinal properties. The babul plant consists of compounds such as an active androstene steroid, D-pinitol, gallic acid, and rutin. Babul gum also contains Arabic acid in addition to calcium, magnesium, and potassium. The bark and leaves of babul tree contain tannin and galic acid, which gives it a bitter taste.

HOW TO USE GONDS:

  • Take equal quantity of both gonds.
  • Fry Gond katira in 1 tbsp desi ghee or butter.
gond-1
  • It will pop up. Take it out and place on paper towel.
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  • Now take Gond Babool and fry in 1 tbsp ghee.
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  • It will also pop. You need to stir continuously.
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  • Let them cool and grind both.
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  • Make fine powder.
  • Store in air tight jar.
  • Before sleeping dissolve in one cup of warm milk or water and drink it.
  • Use this in cold weather. I will not recommend to use in summer season.

malai-mMy mother was making butter from malai at home and it is not only very easy but also very economical. You can use this butter in baking or applying on Chapatis.

INGREDIENTS:

Milk cream/ Malaias needed
Yogurt/ curd1 -2 tsp
Chilled water2 cups

METHOD:

  • Collect malai/ cream daily from boiled milk. Keep malai in a airtight container and keep in freezer.
  • If you want a thick layer of Malai then boil milk and let it cool completely, keep it in refrigerator. You will get thick layer of Malai. You can use fresh will or pasteurized milk with fats.
  • Once you have collected enough Malai/ cream take container out and let it thaw. Add 1-2 tsp yogurt in it and mix well.
  • Leave it overnight on room temperature.
  • In the morning pour this mixture in blender and add 2-3 cups of ice chilled water in it and start blending.
  • Blend it for 2-3 minutes then after a pause again start blending. You will see butter will start floating on top of water.
  • After blending 3-4 times remove butter from top and place butter in ice water. This is actually washing of butter. Do this process 2-3 times till water is clear.
  • Press and remove as much water as you can.
  • Now store in an air tight container, keep in refrigerator or freeze it.
  • You can spread in deep square dish and press it down then let it set in refrigerator. Cut Bars and wrap in cling wrap and store in freezer.
malai-d malai-d

batata vadas mMy mother was making these batataz, I can’t forget the taste of batata vadas which she was making. You will see a lot of variations in the same recipe but here is my Mother’s recipe which i know you will like.

INGREDIENTS:

Potato3 large, boiled n mashed
Red chili powder1 tsp
Red chili flakes1/2 tsp
Saltto taste
Roasted and crushed cumin seeds1 tsp
Anar dana1 tsp
Green chilies, chopped1-2
Onion, chopped1 small
Coriander leaves2 tbsp
Lemon juice1 tsp
Gram flour/ basan2 cups
Saltto taste
Red chili powder1 tsp
Ajwaen1/4 tsp
Oilfor frying

METHOD:

  • Boil potatoes and mash them.
  • Add all ingredients except gram flour in it and mix well.
  • In a bowl add flour, salt , red chili powder and ajwaen. Mix with water.
  • It should be a thick paste.
  • Make balls of potato mixture and dip in batter, fry in oil.
  • Serve with ketchup or chatney.
batat vadas d

RAW MANGO GURAMBA

guramba mI saw my mother making this chutney or muraba type of thing in summers. I always liked the tangy and sweet taste of this Chutney.

INGREDIENTS:

Raw mangoes/ Kari2 cups
Sugar1 cup or to taste
Oil1 tbsp
Carom seeds/ ajwaena fat pinch
Fennel seeds/ saunf1/4 tsp
Cumin seeds/ zeerapinch
Nigella/ kalongi1/4 tsp
Red mustard/ rai1/4 tsp
Red chili flakes1/4 tsp
Red chili powder1/4 tsp
Saltto tatse
Almond and raisins as needed

METHOD:

  • Peel skin of raw mangoes and remove seed.cut in small cubes. Soak in water for an hour.
  • In a pan add oil and all seeds, let them crackle.
  • Add raw mango cubes and sugar and salt.
  • Cover with the lid and cook on low flame till mango become soft and tender.
  • Add red chili flakes and red chili powder. Now cook till water dries out.
  • You can keep this guramba a bit watery or like a jam like consistency as i have done.
  • Add almonds and raisins.
guramba d
  • Store in air tight jar and enjoy in summers with Rice or Parathas.
guramba dd

besan lado mA traditional sweet which is easy to make. My mother was making these ladoz with granulated gram flour. It was easily available in Karachi. I tried these Ladoz with fine powder gram flour and the result is too good.

INGREDIENTS:

  • Gram flour           2 cups
  • Sugar                     1 and 1/2 cup , grind it
  • Suji                        1 tbsp
  • Ghee                      1/2 cup
  • Cardamom            4-5
  • Almonds                10-12

METHOD:

  • Grind sugar and cardamom. set aside.
  • In a heavy bottom pan add suji and flour, dry roast it till nice smell appears. We use suji because flour will not stick with pan.
  • Now add melted ghee and mix well.
  • Add sugar and chopped almonds too.
  • Mix well.If feel dry then you can add a little amount of ghee.
  • Let it cool a bit.
  • Make small balls. If you can not bear heat then wear any cotton gloves and make balls.
  • Let them cool completely and serve.
besan lado d
  • Enjoy with evening tea or after your meal.
besan lado d3

momWhen I opened my Facebook account, I saw changed dps of all my friends with pictures of Moms. It was Mothers day Yesterday. It was a great feeling to see all my friends and family members sharing pictures or selfies with Mothers.

My mother died 4 years ago as I mentioned earlier. After four years I am still grieving, and I always will be. I am proud to be her daughter. Thou every day… every occasion is colorless without parents and no new memories will ever be made with our parents again, is a realization which is most painful. I always missed her on my special occasions and successes.

Sometimes I know the words to say to give thanks for all you’ve done, but then they fly up and away as quickly as they come.

How could I possibly thank you enough, the one who makes me whole, the one to whom I owe my life, the forming of my soul.

The one who tucked me in at night, the one who stopped my crying, the one who was the expert at picking up when I was lying.

The one who saw me off to school and spent sad days alone, yet magically produced a smile as soon as I came home.

The one who makes such sacrifices to always put me first, who lets me test my broken wings, in spite of how it hurts.

Who paints the world a rainbow when it’s filled with broken dreams, who explains it all so clearly when nothing is what it seems.
What way is there to thank you for your heart, your sweat, your tears, for ten thousand things you’ve done for oh so many years.

For changing with me as I changed, accepting all my flaws, not loving ’cause you had to, but loving just because.

For never giving up on me when your wits had reached its end, for always being proud of me, for being my best friend.

And so I come to realize, the only way to say, the only thank you that’s enough is clear in just one way.

Look at me before you see what I’ve become, do you see yourself in me, the job that you have done?

All your hopes and all your dreams, the strength that no one sees, a transfer over many years, your best was to pass me.

Thank you for the gifts you give, for everything you do, but thank you mommy most of all for making dreams come true.

© Reanna Almeida

Sharing her recipes is a way to keep her alive in our minds. Please pray for her whenever try her recipe. This is her special recipe.

You can Check my mother’s Traditional Recipes Here:

MY MOTHER’S TRADITIONAL RECIPES

 

masala bhindi m

 

INGREDIENTS:

  • Ladyfinger/ bhindi                 1/2 kg
  • Onion                                        3 medium, sliced
  • Red chili powder                     1 tsp
  • Salt                                             to taste
  • Ginger garlic paste                 1 tsp
  • All spice powder                     1/2 tsp
  • Cumin seeds                            1/2 tsp
  • Red chili flakes                        1/2 tsp or to taste
  • Lemon  juice                             1 tsp
  • Green chilies                             4-5

METHOD:

  • Wash and strain ladyfingers.
  • Remove head and tail part of ladyfinger.
  • Make a slit on each ladyfinger.
  • Set aside.
  • In a chopper add onion, chili powder, salt, ginger garlic paste, all spice powder(garam masala), cumin seeds, Chili flake. Make a smooth paste. You can add few teaspoons of water. Paste should not be runny.
  • Fill this paste in ladyfingers.
  • Heat oil in a pan and add lady fingers and green chilies in this oil.
  • Cover with the lid and let it cook on slow flame.
  • You can cook in clay pot also. It will give a very different taste to your ladyfinger.
  • Cook till oil separates and ladyfinger become soft and tender.
  • Do not stir spoon constantly. Just stir twice or thrice.
  • Before serving sprinkle lemon juice, coriander leaves and green chilies.

 

 

masala bhindi dd

 

These are my hand painted clay pots 🙂

hand work

ALOO / POTATO KI KATLIAN

alo katlian mA recipe which I’ve learned from my Mother in law. If you are in hurry and want an easy lunch in 15 minutes then give this a try.

INGREDIENTS:

  • Potatoes                    3 large, thinly sliced
  • Ginger garlic paste  1 tsp
  • Onion                        1 small, chopped
  • Tomatoes                 1 medium, chopped
  • Salt                            to taste
  • Red chili flakes       1 tsp
  • Red chili powder    1 tsp
  • Turmeric powder   1/2 tsp
  • Cumin seeds            1/2 tsp
  • Green chilies            2, chopped
  • Green coriander leaves  2 tbsp , chopped
  • Oil                               1/2 cup

METHOD:

  • In a pot add oil and onion, fry till soft. Now add cumin seeds and stir for few seconds.
  • Add ginger garlic paste and stir for few minutes. Now add chopped tomatoes and all other spices.
  • Keep on stirring by adding 1 tbsp water 2 -3 times. Tomatoes will become soft and mashy.
  • Now add potatoes and add little amount of water and cover with the lid. Let it cook till tender.
  • Add chilies and coriander.
  • Serve hot.
alo katlian d
  • You can add kasuri methi in the end too. If you like the smell of Methi.
alo katlian dd

ricemI saw my mother making bhagare rice/ chawal with this recipe. I can not forget the Aroma and taste of rice with Pakora Karhi or Daal. She had a magic to make a simple dish delicious.

INGREDIENTS:

  • Rice           1 cup, soak in water for 20 minutes.
  • Onion        1 small, sliced
  • Whole spices / sabut garam masala   1 tbsp.
  • Salt             to taste
  • Oil               2 tbsp.
  • Water          2 cups
  • Chicken cube  1 (optional)

METHOD:

  • In a pot add oil and onion, fry till light brown.
  • Add whole spice and stir.
  • Add chicken cube and water. Add salt and let it boil.
  • Add rice and cook till done.
  • Simmer for 5 minutes and serve.
rice d

GAJAR KA MURABA

CARROT MURABA MRight time to make carrot muraba which is healthy and nutritious. This full of Vitamin A recipe is a tonic for eyes and eye problems. This sweet preservative is very beneficial for health. Its having anti aging properties, cancer preventing and vision enhancement properties. My mother was making this in winter season and a lot of childhood memories are attached with this dish.

INGREDIENTS:

  • Carrots   (washed and peeled)   4-5 medium sized
  • Sugar                                               3/4 cup
  • Cardamom                                      3-4
  • Water                                               1/4 cup

METHOD:

  • Cut carrots in any shape and boil in water. When tender add sugar and stir carefully.
  • Add cardamom and cover with the lid.
  • Cook on low flame till water dries.
  • Store in jar and keep in fridge.
CARROT MURABA D

MINCE STUFFED CUTLETS

cutlets mA recipe from my Mother’s kitchen. Give your kids in Lunch box or serve with tea. You family will surely like it. Try it today and leave your feedback below 🙂

INGREDIENTS:

  • Boiled and mashed Potatoes    4 large
  • Salt                                                  to tatse
  • Red chili powder                          1 tsp
  • All spice powder                           1/2 tsp
  • Green chilies and coriander chopped  2 tbsp. each
  • Chicken or beef mince                 1 cup
  • Oil                                                     2 tbsp.
  • Onion                                               1 small chopped
  • Ginger garlic paste                        1 tsp
  • Salt                                                   to taste
  • Red chili powder                           1/2 tsp
  • Crushed red chilies                       1/2 tsp
  • Coriander and green chili chopped   2 tbsp.
  • Egg                                                    1, beaten
  • Bread Crumbs                                 as needed
cutlets d

METHOD:

  • Mash potatoes and add salt, red chili powder, all spice powder, green chilies chopped and coriander leaves. Mash well and set aside.
  • In a pan add oil and onion, sauté for few minutes and add ginger garlic paste, stir and add mince.
  • Add all spices and stir.
  • Now add 2 tbsp water and cover the lid till water dries.
  • Add coriander and green chilies. Mix and let it cool down.
  • Make Patti of potato and spread mince on it cover with another potato Patti.
  • Seal ends of Patti with your hands.
  • Dip in egg and roll in crumbs.
  • Shallow fry till light golden.
  • Serve with ketchup.
cutlets dd

paya mOne of the most famous and popular dish in Pakistan. Specially in Punjab people enjoy Paye in breakfast in every season but I like to make this curry in winter season. Lahori Phaje ke Paye is very famous. I will share copycat recipe of Phaja paya recipe but today i am sharing is my Mother and Mother in law’s recipe, hope you will like it.

paya d

INGREDIENTS:

Mutton Paya/ Beef paya6 ,cleaned properly (if using beef take 3 )
Onion2 large (make paste in 1/4 cup water)
Oil3/4 cup
Whole spice mix1 tbsp
Saltto taste
Red chilli powder3 tbsp or to taste
Turmeric powder1 tsp
Coriander powder2 tbsp
All spice powder1 tsp
Green chillies and coriander leavesfor garnish
Ginger garlic paste2 tbsp

METHOD:

  • Wash trotters with warm water.
  • In oil add onion paste and fry till light brown, add ginger garlic paste and stir for 5 minutes. Add whole spices and stir for 5 more minutes.
  • Add salt, red chili powder, turmeric powder and coriander powder fry for few minutes by adding 1 tbsp water time to time.
  • Now add trotters/ Paya in spices and fry them for few minutes.
  • Add water (as required) and cover cooker lid and cook for 1 hour. Check if well cooked and tender then sprinkle all spice powder, green chillies chopped and coriander leaves. Beef paya take more time then mutton.
  • Let it simmer for few minutes and serve with Naans or Kulcha.
paya dd

ROASTED BABY POTATOES

BABY POTATOES MMy mother was making roasted potatoes with this simple recipe. Serve these with chicken roast or any other roast. Try is must.

INGREDIENTS:

Baby potatoes1/2 kg
Saltas needed
Black pepperas needed
Oil2 tbsp

METHOD:

  • Wash potatoes and boil them in water till soft.
  • You can remove the skin or fry with skin.
  • In 2 tbsp. oil add baby potatoes and sprinkle salt. Fry on medium flame till nice brown color appear.
  • Sprinkle black pepper and serve hot.
BABY POTATOES D

QABULI- GRAM LENTIL RICE

qabuli riceMy mother was making this dish, she  learned it from a Hyderabadi family in Karachi. I love to serve and eat this dish with Raita and Salad.

INGREDIENTS:

Rice (soak for 1 hour)1/2 kg
Gram lentil (chana dal)1 cup
Oil3/4 cup
Onion1 large
Ginger garlic paste1 tbsp
Tomatoes2 large ,chopped
Saltto taste
Red chili powder1 tbsp
Coriander powder1 tsp
Turmeric power1 tsp
Green chilies3
Coriander leaves1/2 bunch
Orange food colorpinch
Kewra waterfew drops
Whole spice (sabut garam masala)1 tbsp

METHOD:

  • Soak lentil for 2 hours and then boil in water till soft.
  • Drain water and set aside.
  • In a pot add oil and onion thinly sliced. Fry onion till light brown. Remove half onion on paper towel.
  • In oil now add ginger garlic and whole spices. Stir and add tomatoes. Fry till soft.
  • Now add red chili powder, salt, coriander powder and turmeric powder. Mix well.
  • Add yogurt also and mix with spices.
  • Now add gram lentil boiled and cover with the lid. Let water dry and oil separate.
  • Boil rice and set aside.
  • Now add chopped green chilies and coriander in lentil masala.
  • Grease pot and spread first layer of rice the lentil then again rice layer.
  • Now pour orange food color and brow onion on top and let it simmer for 10 minutes.
  • You can add kewra water also if desired.
  • Mix well before serving.
qabuli rice d
  • Serve with Raita and Salad.
qabuli rice dd

shahi tukra mA desi style Bread pudding which is basically originated from Hyderabadi Cuisine. This recipe my mother learned from a Hyderabadi family and I saw her making this delicious dessert in special occasions and parties.

INGREDIENTS:

Bread slices (cut in triangles)12 triangles
Milk1 lit
Sugar to taste
Khoya/ qalaqnd/ barfi/ condensed milk1 cup or as needed
Cardamom4
Nutsfor garnish
Oil/ ghee for frying

METHOD:

  • In a pot add milk, cardamom and sugar. Cook on low flame.
  • Cut the edges of bread slices and fry in ghee/oil.
  • Fry on low flame till light golden color appear. Place on paper towel. Set aside.
  • Keep on stirring milk till become thick. Now add Khoya/qalaqand/ barfi/ condensed milk (be careful about sugar if you are adding burfi or condensed milk) and mix till well dissolved.
  • Now arrange slices in a tray and pour milk sauce on it.
  • Garnish with nuts and silver paper.
shahi tukra d1

YOU CAN FOLLOW THIS METHOD TOO:

  • Cook milk and cardamom in a pot till thick then add khoya. Set aside.
  • Fry bread slices in oil/ghee and drain oil on paper towel.
  • Now make sugar syrup by adding 1-1/2 cup water and 1 cup sugar. Let sugar dissolve completely  and reach to sinle strin consistency.
  • Now dip slices in sugar syrup and arrange in a dish. Pour Milk sauce on slices and garnish with nuts. (milk sauce should be thick like rabri or you can spread rabri too)
  • Remove skin of almonds and roast them in oil and then garnish on shahi tukra.
shahi tukra d

MANGOCHIAN MMy mother was making this dish and she learned this from my grand mother. My grand mother was from India and this dish was her family recipe.

INGREDIENTS:

 

Yellow lentil ( mung dal)1 cup
Saltto taste
Red chili powder1 tsp
Coriander seeds1/2 tsp
Onion chopped2 tbsp
Green chilies and coriander choppes2 tbsp for lentil dumplings
Onion Chopped1 medium for gravy
Ginger garlic paste1 tbsp
Tomatoes chopped2 medium
Slatto taste
Red chili powder1 tbsp
Turmeric powder1/2 tsp
Coriander powder1 tsp
Fresh coriander leaves2 tbsp
All spice powder1/2 tsp
Oil1/2 cup

METHOD:

  • Soak yellow lentil for 3 hours. Drain water .
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  • In chopper add lentil, salt, red chili powder and make a smooth paste.
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  • Now scrap it out in a bowl and add onion , green coriander chopped and green chilies chopped. Add coriander seeds also and mix well.
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  • Fry in oil .
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  • Take them out when nice golden color appears.
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  • Mean while in a pot add oil and chopped onion fry till light brown. Add ginger garlic paste and stir for few seconds, now add chopped tomatoes, salt, red chili powder, turmeric powder, coriander powder and zeera(cumin).
  • Fry all till oil separates.
  • Now add dumplings (pakoras) in spices and add water 1 and 1/2 cup. Cook till dumplings become soft and gravy thickens.
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  • Sprinkle fresh coriander leaves and all spice powder and simmer for few seconds.
MANGOCHAN DD
  • Serve with Chapati.
MANGOCHIAN D

QUICK GAJJAR HALWA

g halwa mMy mother adapted this method when Zubaida Tariq aunty made this a long ago, This is a very easy way of making halwa, you can say jhat pat halwa making. I have garnished this halwa with boiled egg because few of my friends from Lahore posted pictures of halwa in which they used boiled egg as a garnish , when i asked them about the taste and logic of this garnish they told me that in Lahore this is a famous garnish. I then decided to check the taste myself 🙂 Truly i loved the combination of both.

INGREDIENTS:

Carrots1 kg
Sugar1 cup or to taste
Ghee1/2 cup
Powdered milk1 and 1/2 cup
Cardamom3-4

METHOD:

    • Grate carrots and cook them in a pot till water evaporates.
    • Now add ghee and cardamom in carrots. Mix well.
    • Add sugar and start stirring on medium flame. Add half milk powder and stir till ghee separates.
    • Now sprinkle remaining milk powder and cover with the lid.
    • Milk powder will absorb steam and appear like khoya.
    • Mix and garnish with nuts and boiled eggs.
    • Serve.
g halwa d