Visual archive | Remedies

Such set of spices is quite common in an Indian household. (Going clockwise)Yellow on top is Turmeric, red to its red chilli powder, grey-brownish is Garam Masala, dark red is ginger-garlic-chilli dry masala, red is again red chilli powder, dark brown is corriender seeds and cumin seeds powder. At centre are black mustard seeds.Dharmadhyaksha · CC BY-SA 3.0

This simple dish is very popular across India. I used the recipe <a href=" http://allrecipes.com/Recipe/Baingan-Bharta-Eggplant-Curry/Detail.aspx " rel="noreferrer nofollow">here</a> With a few variations: Take 3 medium size (long purple) aubergines. Wash and dry with a kitchen towel. Coat them with vegetable oil and make 4-5 lengthwise skin deep cuts on each aubergine. This makes it easy to remove the skin after it is baked. <a href=" https://www.flickr.com/photos/rovingi/753308978/in/photostream/ ">see</a> Place in a pre-heated oven for 40 minutes at 200 deg C until they become soft. When the baked aubergines are cool enough, peel off the skin by hand and remove the stalk. Mash the flesh of the aubergine coarsely with a potato masher or a spoon. <a href=" https://www.flickr.com/photos/rovingi/752454471/in/photostream/ ">see</a> Heat 4 tbsp of oil in a thick bottomed vessel. Flavour the oil with cumin & mustard seeds, 1/2 tsp turmeric powder, a pinch of asafotedia and 3 chopped green chilies. Add one medium sized finely sliced onion and fry on medium heat until translucent. Add finely chopped ginger and garlic and fry for 2 min. Add 1 tsp chili powder, 1 tbsp garam masala (curry powder), 1 tbsp Sambar powder and fry for 2 min. Add 1/2 cup stirred plain yogurt and mix well. Fry & mix until the sauce regains it's colour. Add the mashed baked aubergine & salt and mix. Cook on low heat for 30 min. Serve with chapati. The traditional way of making this dish is by roasting the aubergines over an open flame (of a gas hob) instead of baking it. This gives it a wonderful smoked flavour that is really the signature of this dish. But it's always easier to bake it in an oven.rovingI · CC BY 2.0

Patrel1 – Fresh Colocasia leaves stacked with gram flour paste between the layers. Picture taken in the kitchen.CHEFTB2 · CC BY-SA 4.0

Ready dish Patvelia portioned on two different plates and photos taken from different angles, with variety of presentationsCHEFTB2 · CC BY-SA 4.0

Grilled Tandoori Chicken Makes 4 to 6 servings 2 tablespoons Basic Ginger-Garlic Paste 1 (2.5 - 3 pound) whole chicken, skinned. 2 tablespoons fresh lime or lemon juice 1/2 teaspoon salt, or to taste 1/3 cup nonfat plain yogurt, whisked until smooth 2 tablespoons heavy cream 1 tablespoon peanut oil 1 teaspoon garam masala 1 teaspoon ground dried feungreek leaves 1/2 teaspoon ground cumin 1 teaspoon ground paprika 1/4 teaspoon cayenne pepper, or to taste 1/8 teaspoon ground turmeric 1 tablespoon melted butter for basting Cooking: 1. Leave the chicken whole, with a sharp knife make deep, 1.5 inch cuts all over the chicken -- 3 on each breast, 3 on each thigh, and 2 on each drumstick. Then place in a non-reactive dish. In a small bowl, mix together the lime juice and salt and rub it over the chicken, making sure to reach inside the cuts. Cover with plastic wrap and marinate in the refrigerator about 2 hours. Meanwhile, prepare the ginger-garlic paste. 2. After the chickne has marinated, in another small bowl, mix together the yogurt, cream, oil, ginger-garlic paste, garam masala, fenugreek leaves, and cumin. 3. Heat the oil in a small nonstick saucepan over medium-high heat until hot but not smoking. Remove from the heat and add teh paprika, cayenne pepper, and turmeric. Mix the spiced oil into the yogurt mixture. Rub the yogurt well over the inside the chicken. Cover with plastic wrap and marinate in the refrigerator, at least 8 and up to 24 hours. 4. To grill: Preheat the grill to medium-high (about 375 - 400 degrees F). Grill, turning the chicken as needed, until the meat is soft and charred in a few places and opaque inside, 20 - 25 minutes. Baste with the melted butter and grill, turning, another 3 to 5 minutes. 5. To Bake: Adjust oven rack to lowest position and heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees. When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board.andrusdevelopment · CC BY 2.0

Ranunculus Bulbosus Plate No. 5, from American Medicinal Plants or American Medicinal Plants; an Illustrated and Descriptive Guide to the American Plants used as Homeopathic Remedies: Their History, Preparation, Chemistry, and Physiological Effects., Vol 1Charles Frederick Millspaugh · Public domain

Medicinal Plants, United States Botanic Garden, Washington, D.C.Bohemian Baltimore · CC BY-SA 4.0

Laurus nobilis , Medicinal Plants, United States Botanic Garden, Washington, D.C.Bohemian Baltimore · CC BY-SA 4.0

Medicinal Plants, United States Botanic Garden, Washington, D.C.Bohemian Baltimore · CC BY-SA 4.0

Paradisi in sole paradisus terrestris, or, A garden of all sorts of pleasant flowers which our English ayre will permitt to be noursed vp: with a kitchen garden of all manner of herbes, rootes, & fruites, for meate or sause vsed with vs, and an orchard of all sorte of fruitbearing trees and shrubbes fit for our land together with the right orderinge planting & preseruing of them and their vses & vertues /Lownes, Humphrey.; Parkinson, John; Young, Robert. · Public domain

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