Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Cranberry Chutney ~ India Inspired

“Oh Indira!”

“Yes, Cranberry?”

“Have you read the comments on my new dosth Dal?”

“Hmm… you want to try the chutney with sesame?”

“Yep, yep….” Cranberry hopped.

OK. Here was the lineup. Cranberry, sesame, onion, garlic and red chilli. Skillet Roasted. Jaggery and salt were added, and together made into chutney.

“Sounds good enough.”

“So, how was it?”

Tart, pungent, hot and sweet. Little bit on the bitter end, but nevertheless yum when eaten with a stack of freshly made chapatis.

Skillet Roasted ~ Ingredients for Cranberry chutney
Skillet Roasted ~ Ingredients for Cranberry Chutney

Cranberry Chutney ~ India Inspired:
(Makes about two cups)

Cranberries – 1 cup
Sesame seeds – ¼ cup
Red onion, cut pieces – about a cup
Dried red chilli – about ¼ cup pieces
Garlic, plump – about two, chopped
Jaggery, crushed – about three tablespoons
Salt – ¾ teaspoon or to taste

Heat a cast-iron skillet. Add and toast sesame seeds to fragrance. Take them in a mixer.

In the same skillet, add a tablespoon of oil. Add and roast to pale brown. First start with garlic, next dried red chilli pieces, then onion and at the end cranberries. Continue roasting and when cranberries start to collapse, turn off the heat. Let the contents of the skillet cool.

Grind the sesame to fine paste. To it, add the skillet contents. Also jaggery, salt and about quarter cup of water. Grind to fine consistency.

Remove to a cup. Enjoy the chutney with rice, chapati or bread.

Cranberry chutney
Cranberry Chutney with Sesame

Posted by Indira©Copyrighted in Sesame Seeds, Cranberries (Friday January 9, 2009 at 2:53 pm- permalink)
Comments (30)

The New Home of Mahanandi: www.themahanandi.org

Cranberry Dal

“Jam, jelly, or marmalade?”

“No sugar, please.”

“How about pairing with dal?”

“Hmm… I need change. Ok. Let’s try that” said the cranberry.

Cranberries, toor dal, green chillies and onion - pressure-cooked together, and flavored with tadka seasoning.

“So, how was the experience?”

“I was skeptical about this idea. But change is good. Toor dal is my new dosth. Alvida to the clingy sugar” beamed the cranberry.

Just because cranberries are tart, we tend to suffocate them and us by adding bucket loads of sugar for any cranberry preparation. But cranberries are versatile. I found out by trying out this dal recipe. It’s definitely a different taste but a decent one. Give it a try.

Cranberries and Toordal
Cranberries and Toor Dal

Cranberry Dal:
(For two or four, for two to one meal)

Toor dal - 3/4 cup
Fresh cranberries - 1/2 cup, about 20 to 25 berries
Red onion, cut pieces - 1/2 cup
Green chillies - 10 (small, Indian variety), cut to small pieces

Take them all in a pressure cooker. Add a quarter teaspoon of turmeric and three cups of water. Mix. Close the lid and cook until the dal cooks to soft, mushy stage.

Remove the lid. Add about half teaspoon of salt to the cooked dal. With a whisk or masher, mash the dal to smooth consistency.

Heat a teaspoon of oil or ghee in a small pan. Do the tadka and add it to the dal.

Enjoy the cranberry dal with rice, chapati or bread.

Cranberry Dal with Bread
Cranberry Dal with Bread ~ for Lunch Today

Posted by Indira©Copyrighted in Toor Dal, Cranberries (Tuesday January 6, 2009 at 4:41 pm- permalink)
Comments (29)

The New Home of Mahanandi: www.themahanandi.org

Moong Sprouts Kosambari with Pomegranate

Moong sprouts, pomegranate kernels
Fresh Moong Sprouts and Pomegranate Kernels

I wanted something light for my mid-day meal today. I had some moong sprouts and a pomegranate. Shelled some pomegranate kernels, added some moong sprouts, added yogurt and sprinkled little bit of salt and pepper. Mixed all these lightly and had a spoonful. “Wow” was the reaction.

Pomegranate kernels’ sweet juice combined with moong sprouts’ raw earthy flavor, together with yogurt – it was refreshing and filling. I loved the sprouts-pomegranate combination.

Recipe:
(for two, for one light meal/snack)

Fresh moong sprouts - 1 cup
Pomegranate kernels - 1 cup
Fresh yogurt - 1 cup
Salt and black pepper - 1/4 teaspoon or to taste

Take yogurt in a bowl. Add salt and black pepper. Mix with a spoon. Add moong sprouts and pomegranate kernels. Combine gently. Serve.


Moong Sprouts with Pomegranate~for Jihva Sprouts

Kosambari (India) ≈ Salad (English)

Posted by Indira©Copyrighted in Jihva For Ingredients, Pomegranate, Sprouts (Molakalu), Moong Sprouts (Monday January 5, 2009 at 3:48 pm- permalink)
Comments (16)

The New Home of Mahanandi: www.themahanandi.org

Chocolate Cherry Cake for July 4th

Chocolate and Cherry

Warm and juicy cherries from farmers market. Unsweetened Chocovic baking chocolate from Trader Joe’s. Hazelnuts from last winter. Combined with all-purpose flour and baked together. This cherry chocolate cake has strong bitter taste. Almost like medicine, and I love that kind of choco-potency. A rare extravagance that puts in a mood for an equally decadent holiday weekend.

A chocolate cake shouldn’t be cloyingly sweet. That is the manthram I applied when I put together the following ingredients. It’s an easy recipe and the results are very bakery like.

Chocolate Cherry Cake:

8 oz unsweetened baking chocolate (Chocovic)
2 cups - fresh, sweet cherries
1 cup - all purpose flour
½ cup - sugar
¼ teaspoon each - baking soda & baking powder
¼ to ½ cup - melted ghee
¼ teaspoon - finely crushed cardamom
¼ cup - hazelnuts, finely chopped
9-inch loaf pan

Chocolate: I broke the chocolate bar to small pieces and placed them in a bowl in a microwave oven. Heated the chocolate until it melted to smooth lava like. It took about two minutes of microwave heat and two stirrings for lump-free consistency. (The chocolate can also be melted by double boiler method on stovetop setting.)

Cherries and Hazelnuts: While chocolate is cooling, I removed the pits from cherries using fingers. Cherries were very ripe, so it was quick with fingers, and I didn’t have to use knife or special gizmos like cherry pitter.

Baking Time: Kept the oven at 350 F to preheat. Lined the loaf pan with parchment paper. While oven was getting hot, flour got sifted into a vessel. To the flour, I added sugar, baking soda and baking powder. After stirring with a spoon, I added ghee, melted chocolate, and cardamom powder and combined them well together with a sturdy spoon. Pitted cherries and hazel nuts went in next. Mixing one more time, and then poured the whole thing into baking pan. The batter was fairly dense (see the images below), but manageable.

Placed the pan in preheated oven and baked the cake at 350 F for about 45 minutes. When a fork inserted in the middle of the cake came out clean, I turned off the oven and removed the pan to cool the cake. After the photography session, I finally took a break and had a small piece. Loved the bittersweet experience.


Melted Chocolate and Pitted Cherries…. Dense Choco-Cherry Cake Batter, Ready for Baking


Cooling off - Cake and Kittaya…… Reversed and Ready to Slice - Baked Cake Loaf

Chocolate Cherry Cake with Hazelnuts
Chocolate-Cherry Cake with Hazelnuts ~ for Chocolate Craving

Posted by Indira©Copyrighted in Cherries, Chocolate (Thursday July 3, 2008 at 10:00 am- permalink)
Comments (44)

The New Home of Mahanandi: www.themahanandi.org

Mango Manthram: Food Art Gallery

Kondapalli Bomma Decorated with Mango Motifs ~ Illustration by Indira
Kondapalli Bomma in Mango Motif ~ for Mango Manthram
(Color Pencils on Paper)

For Food Art: Mango Manthram, I chose to illustrate mango through India’s rich textile heritage. Sarees, shawls and spreads adorned with vividly decorated mango motifs are a sight to behold, and they make a treasured collection. I tried to decorate the Andhraite’s ultimate toast to feminine beauty, my childhood favorite figurine “Kondapalli Bomma” in mango motif. I have limited talent in art, so be kind, people!

There are many ways for us to become a link in the chain of memory. Like cookery, art provides a way to explore and continue the traditions. I thank my blogger friends for enthusiastically participating in “Food Art: Mango Manthram” with such great imagination.

Here is mango manthram art collection. Click on the images to read the wonderful stories behind the art.

“Dear Mango, Do you Love me as much as I do thee
Do you look forward to summer, to be in your element or are you just sick and bored with all the hype
And what about all the competition, the Langda, the Himsagar, the Hapoos, running the rat race, do you really want to be there
Do you want to be the chosen one to be sent overseas or you would rather get your guts sucked out by the little boy on the dusty road
Do we even care what you think, no wonder you are sour at times but then your sunny soul takes over and you spread your warm yellow sweetness
But Mango, we really love thee.”

- from Sandeepa of Bong Mom’s Cookbook

ink, oil, pencil and watercolor:

Mango Curlicue by Rajalekshmy Usha Juicy Mangoes: Watercolor by Rajalekshmy Usha

Mango Ganapathi by Anjali Damerla of Supreme SpiceMango Maama from Siri of Siri's CornerMango Ballerina from Siri of Siri's Corner

Chotumotu Mango Bhayya from Siri of Siri's CornerMango Juggler from Siri of Siri's CornerMr. Mango Mermaid from Siri of Siri's Corner

Mango by Srimathi's 4-year old daughter Moodi and Masti ~ The Lovely Mango Couple from Roma of Roma's Space

Mango Delivery Man from Srivalli of Cooking for 4 Seasons Mango Basket in Watercolor by Miel of Food and Watercolor

gardenofhues - watercolor on paper by Sree of Sree's Canvas Mango Motif - Indian Ink on Paper by Sree of Sree's Canvas

henna (mehandi, gorintaaku):

Mango Mehendi from EC of Easy Crafts Mango Mehendi from Pooja of My Creative Ideas Mango Mehendi from Asankhana

Mango Mehendi from Shubha of Chutki Bhar Pyar Mango Mehendi from Shubha of Chutki Bhar Pyar

beads and stitch:

Jewelled Mango Art from Nirmala of Amma's Special Mango Bead Work from Uma of Essence of Andhra

Mango Embroidery from Bonita of Curry Campaign

Mango Kutch Work from Kamala Block Painting on White T Shirt from Asankhana

Mango Embroidery from Rathna of Asvadha

decorations:

Mango Dream from Suman of Heaven's GardenMango Art from Jayashree of Spice and CurryGift Box Decorated with Mango Art from Asankhana

Mango Potholder from Priya of Live to Cook Mango Face from Sandeepa of Bong Mom's Cookbook

Mango Art with Mung Beans from DeebaMango Fruit Basket from Uma

Handmade invitation card from Veda of Kai Kriye Mango Motif on a Paper Plate from Lavi of Homecook's Recipes

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Mango, Food Art (Saturday May 31, 2008 at 1:20 am- permalink)
Comments (36)

The New Home of Mahanandi: www.themahanandi.org

Lassi Lullabies ~ Raspberry Lassi

Raspberry Lassi
Raspberry Lassi and Kaju Laddu ~ for Dee’s Raspberry Event

Lassis are lovable lullabies of my home, India. Raspberry lassi is something fun I came up with raspberries for dear Dee’s event. Half pint fresh raspberries, one full glass homemade yogurt and a tablespoon honey - blended and served. With Kaju laddu on the side, this energetic lassi made one cheerful lullaby on this cloudy evening.

Lassi Lullabies:
Mango Lassi
*********

Have a nice long weekend!

Posted by Indira©Copyrighted in Berries (Friday May 23, 2008 at 8:06 pm- permalink)
Comments (15)

The New Home of Mahanandi: www.themahanandi.org

Mango Mung Kosambari


Sprouted Mung Beans and Romaine Lettuce

Kosambari with mung bean sprouts and ripe mango. All I can say is “Yum”! I love mung bean sprouts and I love mangoes. And when I can get both fresh, this is the kosambari to prepare. With a cup of rasam or sambhar on the side, this makes an excellent hot weather meal.

Mung bean sprouts: you can easily sprout your own. Just soak the mung beans overnight. Next morning, line a colander with muslin cloth. Drain the water and cover the beans with the cloth loosely. Keep the cloth moist, and within a day or two, you see the growth. Rinse and add the sprouted beans to recipes.

Mango Mung Kosambari
(for two, for one meal)

1 ripe mango - peel, cut to bite sized cubes, about a cup
Mung Sprouts - one cup, (raw is good. if you prefer, lightly sauté)
1 hand length cucumber - peel and cut to bite sized cubes, about a cup
6 fresh romaine lettuce leaves - wash, and tear or cut to small pieces

Take them all in a big bowl. Add about half cup of homemade yogurt. Also pinch of salt and black pepper. Combine gently. Serve.


Mango Mung Kosambari ~ for Morning Meal Today

Recipe source: My creation

Posted by Indira©Copyrighted in Moong Dal (whole), Mango, Cucumbers, Sprouts (Molakalu), Lettuce greens (Wednesday May 21, 2008 at 11:10 am- permalink)
Comments (18)

The New Home of Mahanandi: www.themahanandi.org

Lassi Lullabies ~ Mango Lassi

Mango Lassi
Sweet Mango and a Glass of Mango Lassi ~ for WBB Mango Event

Lassies are soothing lullabies of my home, India. Mango lassi is a manthram like magic melody and I love it.

Mango Lassi Lullaby
(to fill two small glasses)

Mango, ripe - one
Yogurt, homemade - half cup
Sugar - 1 tablespoon (I added maple syrup)
Cardamom powder - a pinch
Blender

Peel and cut mango to small pieces. Take them in a blender. Add maple syrup and cardamom. Puree to smooth. Add yogurt and about half glass of water. Blend until well mixed. Refrigerate for about 15 minutes. Pour into two glasses. Enjoy the soothing mango lassi lullaby.

More with Mango from Mahanandi:
Burger and Fries with Sweet Mango
Mango Fruit Tart
Mango Halwa (Mango Ravakesari)
Mango Jam
Mango Jihva
Mango Salsa
Mango Shirkhand (Aamrakhand)
Mango Strawberry Scones
Mango Strawberry Popsicles
Pancake Ponganalu with Mango Sauce
Yogurt Rice with Sweet Mango

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Mango, Yogurt (Tuesday May 13, 2008 at 8:12 pm- permalink)
Comments (19)

The New Home of Mahanandi: www.themahanandi.org

The Promise of Sweet Sunshine

Sweet Sunshine, Sketch by Indira
Promise of Sweet Sunshine ~ for Mango Manthram

Have you ever gone shopping for mangoes wearing a sweater and a scarf? It sounds funny to imagine, but that’s what I did last week. In Seattle, temperatures are trying to reach respectable levels, but the chill and the spring showers are dominating the dress choice. Mangoes are essentially summer fruits and thanks to Asian imports, the local grocery shops have some good quality fruits in stock. These golden yellow mangoes were priced at $1.50 each. I had to experience the sweet sunshine they would deliver.

Posted by Indira©Copyrighted in Mango (Sunday May 4, 2008 at 6:51 pm- permalink)
Comments (18)

The New Home of Mahanandi: www.themahanandi.org

Flavors of Life ~ Melon Mela

Melon Mela - Sketch by Sree of Sree's Canvas
Flavors of Life: Melon Mela ~ Painting by Sree
(Ink and colored pencils on paper 6×8)

Bangalore is a heaven for fruit lovers. Seasonal fruit carts and vendors fill the streets all round the year. Be it grapes, mangoes, (which seem to be scarce this year) and of course melons.

I have noticed that watermelonwallas are beginning to vanish. The guy in front of our home is gone. And I haven’t eaten a single one yet! I was too busy hogging muskmelons, which are my favorite. So I am off to find a sweet, red juicy one. :)

~ by Sree
(Sree also writes at Sree’s Canvas)

Posted by Indira©Copyrighted in Fruits, Watermelon, Sree (Saturday April 19, 2008 at 9:09 am- permalink)
Comments (12)

The New Home of Mahanandi: www.themahanandi.org

Clove (Laung, Lavanga)

Cloves (Lavanga) - Photo by Anjali Damerla

During the 16th and 17th centuries, Portuguese, French and Dutch, all fought to control the trade of this amazing spice. The Arabs tried to keep the origins of their cloves cargo a closely guarded secret. Columbus sailed west in search of this aromatic spice and found the West Indies. Few years later, Vasco da Gama sailed around Cape Good Hope to India searching for this same spice.

That’s the power of cloves.

Cloves are unopened flower buds of a very attractive evergreen tree. Clove buds are picked when they reach the full size and just about to turn pink. Once picked, the buds are dried in the Sun, at which point they turn reddish brown in color. Cloves derive their name from Latin “clavus” meaning “toenail”. To me it looks more like an engagement ring with some clasps. In Sanskrit, it is aptly called “DevaKusuma”, meaning divine flower.

Cloves work as an astringent, a stimulant, a rejuvenator and an aid to digestion. They help to reduce nausea and hiccups. Cloves increase blood circulation and known to relieve stomach pains.

One of the famous Ayurvedic medicines Lavangadi Vati is mainly made of cloves and is used to cure colds, cough and sooth sore throat. Cloves are well known for their antiseptic properties and are essential in toothpaste, tooth powder and mouthwash preparations.

Clove tea is great as a stress buster and for treatment of depression. Steep some cloves in hot water to make Clove tea. This aromatic and warming tea is used to get relief from nausea during travel and it also encourages the body to sweat, which is helpful in fever. Clove tea compress can relieve sore muscle aches.

One of most attractive avatar of cloves is Pomanders (also called Clove Oranges). It’s the most aromatic, easiest and natural potpourri that one can make in 15 minutes. It is a nice project for kids, a perfect gift for many occasions.

Neem-Clove Tooth Powder - Photo by Indira SingariPomander - Photo by Anjali Damerla
Neem-Clove Tooth Powder ………………… Pomander

How about using cloves in dessert? Cloves are added to Apple pie, Pumpkin pie and Apple cider. Another interesting and simple dessert is Poached Pears with Cloves and Cinnamon.

Recipe:

3 Pears (choose ripe but firm ones)
4 cups water
7-8 cloves
2 cinnamon sticks
Zest and juice of 1 orange
¾ cup sugar

Boil water with cloves, cinnamon, orange zest. Once water starts boiling, add orange juice. Peel the pears and place them in the water. Cover and simmer for about 12-15 minutes. Take the pears out and boil the water for another 15 minutes until it concentrates to thick and syrupy.

Serve poached pears with some syrup drizzled over it and some ice cream on the side.

Cloves are an essential ingredient in many masala powders and used as whole or ground in traditional Indian recipes. Bechamel sauce, one of the mother sauces in French cuisine, is made with something called Onion pique (pee-kay). Onion pique is a peeled, raw onion that is studded with bay leaves and cloves. Onion pique is a simple way to flavor the sauces and the soups. This cute website even has a song on onion pique.

It is amazing how much flavor and aroma Mother Nature has packed in this tiny, unopened flower. Mother Nature sure is very humbling and awe-inspiring.

Onion PiquePoached Pear in Clove Syrup
Onion Pique ……………. Poached Pear in Clove-Sugar Syrup
~ for Think:Spice-Cloves at Canela and Comino

by Anjali Damerla

Health Notes:
Cloves: Nutritional Profile

Posted by Indira©Copyrighted in Fruits, Herbs and Spices, Anjali Damerla, Cloves(Lavangam) (Thursday April 17, 2008 at 12:31 pm- permalink)
Comments (17)

The New Home of Mahanandi: www.themahanandi.org

Coconut Water ~ Watermelon Juice

Coconut Water-Water Melon Juice
Coconut Water -Watermelon Juice

I brought home a juicy watermelon and a watery coconut yesterday. Usually I hesitate to buy coconuts here because three out of four are spoiled. But this one was not only huge in size but also had sweet water inside. I wondered how it would taste if I mixed watermelon juice and coconut water, and I tried it. As I expected, it was wonderful. Watermelon and coconut complemented each other resulting in a refreshing delight. Drinking the drink was like feeling a cool breeze on a hot summer day. Probably I should apply a patent on this.:)

Recipe:

Break a coconut with a hammer. Catch the water in a big pitcher.
Cut watermelon into small cubes.
Take watermelon in a blender. Add coconut water. Mix until smooth.
Pour into a glass or earthenware pitcher. Refrigerate or place in a cool place for about half an hour.
Enjoy this natural, sweet juice with your meal.


Fresh Coconut Water (Kobbari Neeru, Tenkaya Neellu)


Juicy Watermelon and Sweet Coconut Water

Coconut-Watermelon Juice Health Labels:
Vegan, Raw and Wholesome Food
Coconut water: Cooling, Cleansing, Cures Pitta and Vata Dosha
Watermelon juice: Excellent source of Vitamin C

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Watermelon, Coconut (Fresh) (Monday March 24, 2008 at 8:34 am- permalink)
Comments (5)

The New Home of Mahanandi: www.themahanandi.org

Plum Fruit Chaat

Assortment of Stone Fruits
Assortment of Fruits ~ Plums, Apple and Ruby Orange

We, my walking partner and I, march through Pike Place to return home. We have noticed that everyday between 2 and 4 in the afternoon, bags of produce would be available at some stalls in one dollar bins. Each bag contains an assortment of fruits, vegetables or greens. The produce is usually a day or two old, most of it looks good and edible. The assorted fruits photographed above are from yesterday’s catch. I bought them for one dollar and my walking buddy purchased a bag of spring salad mix. She prepared turkey wrap with salad for supper and me a fruit chaat for dessert. I found the plums ripe and juicy. Royal Gala apple firm and sweet. Ruby orange juice tartly-sweet. I added little bit chaat masala to the cut fruits and tossed them together. Fruit chaats are always popular and this juicy, sweet version is no exception. Colorful and satisfying, this delightful treat turned out to be the highlight of our meal experience.

Recipe:
(Use your favorite fruits in this recipe, if you prefer.)

5 plums - peel the skin. Halve. Remove the seed. Slice to small
1 apple - peel, core and slice to bite-sized pieces.
Ruby orange - cut and squeeze the juice
¼ teaspoon each - salt, black pepper and amchur powder

Take salt, black pepper and amchur in a mortar. With a pestle gently mix them together. This is chaat masala, my version. You could also add cumin to the mix.

Take the fruits in a bowl. Pour over the ruby orange juice. Sprinkle the chaat masala. Add honey or sugar if you like. Toss. Spoon the chaat into cups. Enjoy. Makes two to four servings.

Fruit Chaat
India Inspired Fruit Chaat with Plums ~ Welcoming Seattle Spring

Fruit Chaat - Health Labels:
Traditional India-Vegan, Raw and Wholesome Food
Plums, what are they good for?: Health Benefits

Posted by Indira©Copyrighted in Fruits, Citrus Family (Thursday March 20, 2008 at 12:32 pm- permalink)
Comments (1)

The New Home of Mahanandi: www.themahanandi.org

In Season ~ Mango and Vadu Mango

Mango and Vadu Mango
Green, Unripe Mango and Vadu Mango ~ For this Week’s Indian Kitchen

~ Indira

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Indian Ingredients, Indian Kitchen, Mango, Mamidikaya (Green Mango) (Sunday March 2, 2008 at 12:31 pm- permalink)
Comments

The New Home of Mahanandi: www.themahanandi.org

Jihva for Sweet Lemon Syrup

Sweet Lemon and Rock Sugar
Mitha Nimboo and Kalkand
(Sweet Lemon and Rock Sugar)

Citrus scent and sweet juice.

Completely non-acidic, no tartness whatsoever.

That is sweet lemon. Also known as Mitha Nimboo in Hindi.

Sweet lemon juice, sweetened with kalkand and chilled in earthen pot is a favorite summer drink of my childhood.

Today, I simmered the juice with rock sugar and cardamom powder. The thick, flavorful and fragrant syrup tasted like a pleasant food blog uncomplicated with acidic notes.

I will be using the syrup to sweeten my tea. May be I will add the syrup to toss the cut fruits like apples and pears.

I think this sweet lemon syrup with non-acidic properties would make an ideal sweetener for people who crave that exquisite lemony scent , but are going through painful acid reflux and heartburn.

Sweet Lemon Syrup
Sweet Lemon Syrup ~ for the Spice Cafe’s Lemon Jihva

Recipe:
Cut sweet lemons to four pieces. Squeeze juice in to a cup.
Filter out the seeds.
Break rock sugar in a mortar using a pestle into tiny pieces.
Powder cardamom seeds to fine.

For one cup sweet lemon juice, add two tablespoons of rock sugar and quarter teaspoon of cardamom. Take them in a pot, simmer on low heat, stirring in-between, until the juice thickens and coats the spoon. Remove from heat to cool. Filter again if you like, then bottle. Add spoonful to sweeten the tea, coffee, or on cut fruits, coffee-cakes, scones etc.

Note to Metronaturals:
Sweet lemons are available at DK Market (previously Lenny’s Market, behind Wal-mart) at Renton. Rock sugar at Viet-wah. Cardamom at Apna Bazar.:)

~ Indira

Posted by Indira©Copyrighted in Limes/Lemons, Indian Ingredients, Sugar, Jihva For Ingredients, Mitha Nimboo(Sweet Lemon), Citrus Family (Thursday February 28, 2008 at 3:40 pm- permalink)
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The New Home of Mahanandi: www.themahanandi.org

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