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Sunday, May 14, 2000

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Food that heals

Thirst quenchers (Two to three servings)

Ingredients:

Sugar cane juice 2 cups Tender coconut water 2 cups Lime 1/2

Method:

Mix the sugarcane juice, tender coconut water and the juice of the lime. Mix well before drinking.

* * *

Rice porridge with bottle gourd (Two servings)

Ingredients:

Rice 1/2 cups Bottle gourd 3 cups Salt 1/4 tsp - 1/2 tsp

Method:

Cook the washed rice in six cups of water till nearly cooked, stirring it all the time. Add the peeled and chopped bottle gourd (remove seeds), and cook further till both are well cooked and pulpy. Mix in the salt and serve hot.

* * *

Bottle gourd or ridge gourd curry (Two servings)

Ingredients:

Bottle gourd or ridge gourd peeled and chopped 4 cups Powdered jaggery 2 tblsps Salt 1/2 tsp Pepper powder 1/4 tsp

Method:

Boil bottle gourd (Surakai) or ridge gourd (Peerkankai) in 1-1/2 cups of water till cooked and tender. Add jaggery powder, salt and pepper powder. Simmer till jaggery melts. Serve hot with boiled rice or with dry rotis.

* * *

Killanelli (Phyllanthuf amarus) raitha (Two servings)

Ingredients:

Killanelli 2 tblsps. Buttermilk 1 cup Salt 1/2 tsp.

Method:

Clean and wash Killanelli well. Chop and grind into a fine paste, adding salt and butter milk. Remove and serve with boiled rice, or strain and drink.

* * *

Salad (Two servings)

Ingredients:

Apple 1 Pear 1 Pomegranate 1 Grapes (dry) 2 tblsps Lime juice 1 tsp Salt 1/4 tsp Pepper powder 1/4 tsp

Method:

Peel, deseed and chop apple and pear into small pieces. Mix in the grapes, salt, pepper powder and lime juice. Remove seeds from the pomegranate and mix into the salad. Serve as a filler.

* * *

Soups (Four servings)

Ingredients:

Chopped tomatoes 1 cup Grated carrot 1 cup Grated beetroot 1/2 cup Wheat flour 1 tblsp. Salt 3/4 tsp. Pepper powder 1/2 tsp

Method:

Put all the ingredients into a pressure cooker with three cups of water. Pressure cook for 10 minutes. When cold, puree in a food processor, strain, and serve hot with dry toast. A soup can also be made the same way using spinach and radish leaves.

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