| More
Information |
|
|
| Name |
Bharatiben Soni |
|
|
| District |
Ahmedabad |
|
|
| Title |
Aloe vera and Singhara (Paaniphal, Water chestnut or Trapa bispinosa Roxb.) pickle |
|
|
| Details |
Aloe vera leaves: 200 g, peeled; singhara: 200 g, peeled;Turmeric (raw): 2 inch piece; Mango ginger (raw): 2 inch piece; Salt to taste; Lemon: 1; Coarsely ground mustard seeds: 20 g; Coarsely ground fenugreek: 20 g; Coarsely ground coriander seeds: 20 g; Finely ground fennel 20 g; Asafoetida 1 pinch; Chilli powder 2-4 teaspoon, Sesame or Mustard oil: 2 tablespoon oil
Peel the aloe vera leaves and take the pulpy part. Wash this two to three times and rinse the water to get rid of the slime and bitterness. Put salt and pieces of turmeric and aloe vera in a glass jar. Repeat the same process for singhara fruits. Cover the jar mouth with a piece of cloth and put it in the sun. Fry asafoetida in hot oil first and then put all the other ingredients. Add fennel and chilli once it has cooled down. Sieve out the aloevera and the singhara fruits, drain the extract and dry these pieces in a dry piece of cloth. Store the aloe vera and singhara pickle along with oily mixture in the pan. Now add the raw mango and ginger pieces. Ready to eat now, it cannot be preserved for more than four days.
Singhara acts as a coolant and is both nutritious and low on calories. It has detoxifying, anti-bacterial, antiviral, anticancer, anti-tumour and anti-oxidant properties. It strengthens and nourishes the stomach and the spleen. The health benefits of aloe vera are well known. -Eds. |
|
|
| Volume No. |
Honey Bee 24(4) 11, 2014 |
