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How to Use Carandas Plum in the Kitchen
Carandas plum is a sour, latex-filled fruit with a distinct aroma and flavour.
It is commonly used to prepare pickles, dips, and curries.
Additionally, it offers various health benefits, particularly aiding digestion, appetite, and stomach-related issues.
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Recipes:
Colocasia-Lentils Crumble (Usli):
| Ingredients: |
| Carandas fruits (raw) |
1 cup |
| Salt |
1 t.spoon |
| Lemon |
3 |
| Mustard Oil |
½ cup |
| Mustard seed (ground) |
2 t.spoon |
| Coriander seeds (ground) |
4 t.spoon |
| Asafoetida |
1 t.spoon |
| Turmeric |
½ t.spoon |
| Chili green |
5-6 |
| Recipe: |
| Heat oil in a frying pan until it starts to release fumes (about 4-5 minutes), then let it cool for 10-15 minutes. |
| On a plate, create a circle of coriander seed powder, followed by a mustard seed circle inside it. Then, add asafoetida and salt in the centre. |
| Pour the cooled oil into the inner circle of salt and mix everything well. |
| In a separate bowl, chop carandas plums into halves, lemons into eight pieces, and green chillies into small pieces. |
| Combine the chopped ingredients with the prepared oil mixture and mix well. |
| Transfer the pickle to an airtight container and let it sit for 5-6 days. When refrigerated, it stays fresh for 10-15 days. |
| This tangy and digestive-friendly pickle makes a great accompaniment to chapati, rice, or as a flavorful addition to meals, especially during summer. |
Carandus-Chilli dip:
| Ingredients: |
| Carandus plum (raw) |
½ cup |
| Coriander leaves |
¼ cup |
| Salt |
As per taste |
| Green chilli |
¼ cup |
| Lemon juice |
½ cup |
| Oil (optional) |
1 t.spoon |
| Recipe: |
| Begin by washing the carandas plums, green chillies, and coriander leaves thoroughly. |
| Cut the carandas plums into four pieces, then mix them with lemon juice and a teaspoon of salt to remove any excess latex or sliminess. Strain out the extra lemon juice. |
| Coarsely chop the chillies and add them to a mixer jar. |
| Next, add the prepared carandas plums and coriander leaves, then blend until smooth. |
| Finally, mix in the oil and serve with upma, rice, sour porridge, or plain rice. |
| This nutritious recipe pairs well with brown rice and chapati, making it a great option for children. It can also be used as a filling for a tiffin roll or as a flavorful dip for lunch and breakfast. |
Carandus:
| Ingredients: |
| Carandus plum (ripe) |
1 cup |
| Rock sugar |
½ cup |
| Salt |
1 t.spoon |
| Black pepper powder |
1 t.spoon |
| Recipe: |
| Take ripe carandas plums and cut them in half. |
| Spread them evenly on a large plate. |
| Sprinkle 2-3 teaspoons of rock sugar, a pinch of salt, and black pepper powder over the plums, ensuring they are well coated. |
| Place the plate in direct sunlight during the day and bring it indoors in the evening. |
| Repeat this process for three days, then leave the plums in sunlight for an additional 6-7 days or until they become completely dry and chewy. |
| This wholesome and nutritious treat is perfect for children and serves as a flavorful, digestive-friendly candy for parties, evening snacks, or a post-meal delight. |
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Herbs and Medicinal Plants
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