Herbs and spices have been used to treat diseases and ailments for thousands of years. There is now much renewed interest in these altenative medicines, with many new medicinal uses coming to light. For the purpose of this article, both spices and herbs will be referred to as herbal remedies.Both herbs and spices are excellent antioxidants, which work to neutralize attacks made by free radicals against the body.

CUMIN SEED (Cuminum cyminum)Was used in medicine, and as a food preservative. It is popular in Mexican dishes, is a main ingredient in chili dishes, and also found in many curries. GARLIC Garlic is one of the best-known and widely used herbal medicines. Garlic is a strong weapon against infection and a natural antibiotic. It has been found to reduce cholesterol and high blood pressure and is sometimes used to treat yeast infections. GINGER Ginger has many medicinal uses. It is a very effective treatment for motion sicknesss and general nausea. It is also use to treat menstrual cramps and the nausea associated with chemotherapy CLOVES Cloves act as a wound antiseptic by killing harmful bacteria. It is also used to treat indigestion and diarrhea. Cloves also acts as a deterrent to free-radical damage to the body. TURMERIC This spice has been used to treat arthritis, dysentery and heart disease. It is also believed to lower the risk for certain cancers by attacking free radicals. CAYENNE (RED PEPPER) Cayenne may be taken or used topically. It contains capsaicin, a substance which is also used as an active ingredient in many commercial pain medications. Cayenne also aids in digestion. SAFFRON Studies have shown saffron to be instrumental in destroying the cancer cells that cause leukemia. CURCUMIN Curcumin is being studied as a treatment for HIV, the virus that causes AIDS. Its found in turmeric.

RECIPES  :

STIR-FRIED CAULIFLOWER & TOMATOES
1 big Cauliflower chopped
2 tomatoes sliced
1/2 tspn cumin powder
1/2 tspn turmeric
1/2 tspn chilli powder
1 tspn iodized salt
2 tblspn chopped cilantro
3 tblspn olive oil
Wash the cauliflower, throw outer edges and cut into 1″ flowerets. Heat oil in a non-stick pan, add salt and turmeric. Add chopped cauliflower and stir fry on high heat for 5 minutes.Turn heat to low and cook in covered pan for 15-20 minutes or till cauliflower is soft. Add sliced tomatoes and cilantro, and cook on high heat for 5 more minutes. Add cumin powder and chilli powder and stir. Take it off the heat and serve.

STIR-FRIED OKRA & ONIONS
1 lb okra
2 large onions(sliced)
1 tspn salt(iodized)
3 tblspn olive oil
1/2 tspn paprika
1/2 tspn cumin powder
1/2 tspn mango powder(or pomgrenade powder)
3 tspn chopped cilantro
Wash Okra, dry with paper towel to avoid stickiness. Trim the ends. Heat oil in a non-stick pan. Add onions and okra and stir fry on high heat for 6-8 minutes. Turn heat to medium-low and add salt. Cook for about 20 minutes while stirring occasionally till okra is softly cooked. Add paprika, cumin powder and mango powder.Stir it on high heat for 3-4 minutes.Take it off the stove and add the cilantro and serve while hot.

SPINACH & YELLOW SPLIT PEAS
1 1/2 lbs spinach
1/2 cup yellow split peas
2 medium-size onions(chopped)
2 tspn curry powder
1 tspn turmeric
2 tspn butter
1 cup water
1 tspn salt
In a deep saucepan boil the split peas,turmeric and salt. Cook for 10 minutes, then add the spinach. Cook over low heat for 30 minutes. Remove from heat. Saute the onions in butter till golden brown. Add the curry powder(garam masala), then add the spinach and peas. Cook uncovered for 10-15 minutes, or until most of the liquid absorbed.

• Moong Beans – 1 1/2 cup
• Sugar – 1 1/2 cup
• Khoya - 1 cup
• Ghee – 3 1/2 cup
• Milk – 1 cup
• Almonds/ Cashews – 20
• A pinch of Saffron

• Serve hot.

1. Bunch Spinach/Palak-chopped along with the stem – 1
2. Paneer in pieces – as desired
3. Onion chopped – 1 U.S. onion/3 Indian onions
4. Big Tomato chopped – 1
5. Ginger- Garlic Paste – 1 tsp
6. Green chilies – 3 or 4
7. Butter – 1 Tbsp
8. Red chili Powder – 1 tsp
9. Turmeric Powder – 1 tsp
10. Cumin powder – 1/2 tsp
11. Coriander powder – 1/2 tsp
12. Milk – 1/2 Cup
13. Salt to taste

METHOD:

• Fry onions + ginger-garlic paste+ tomatoes and ingeadients (f),(g),(h),(i) and salt one after the other.
• Meanwhile cook the chopped spinach /palak uncovered with just a tbsp of water and salt sprinkled on it .
• Cool and blend (1) and (2) nicely to a smooth paste.
• Meanwhile fry panner in 1 Tbsp of butter until lightly browned on both the sides.
• To the paste, add milk and water and cook on high flame for about 5 mins uncovered. Now reduce the flame and cook for another min.
• When the gravy nicely thickens up put the paneer pieces into the gravy and cook along with the gravy for another 2 minutes. Palak Paneer ready……………

This is the recipe for traditional Punjabi Chhole or chickpeas that can be eaten with Paratha, batura or Rice. The original reicpe is published here on my cooking blog

Ingredients
Chickpeas – 2 cans
Onion- 1 big, chopped finely
Tomato puree- 1/2 can
Milk – 3-4 tbsp
Spices -Ginger-garlic paste – 2 tsp, green chillies – 2, salt, red chilli powder, dhana-jeeru powder and lemon juice to taste, 2-3 bay leaves, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Oil – 3 tbsp
Chopped coriander to garnish

Method
If you are not using the ready-made chickpeas available in cans, you should soak them in water for at least 2-3 hours, then pressure cook them. Now heat a saucepan, add oil, cumin seeds, chopped green chillies, bay leaves, and ginger-garlic paste and once the seeds and chillies start spluttering, add the onions. Cook till onions turn golden brown. Add the tomato puree and some water to make the curry. Once the tomatoes are cooked and mixed well with the onions, add the turmeric and red-chilly powders, garam masala, salt and dhana-jeeru powder. Slowly add the cooked chick-peas and mix with the gravy. Mash some chickpeas to thicken the gravy and add some milk. Milk not only kills the too-tangy tomato taste, but also makes it smoother and creamier. Cook covered for 10-12 mins, or until the chickpeas are thoroughly cooked and become soft. Add lemon juice if needed, and garnish with onion rings and fresh coriander.

Serve hot with Puris or Bhaturas!!

Mustard Greens(Sarson ka saag)

1 bunch spinach

1 onion grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese o r paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

2.Heat oil in the pressure cooker direct.

3.Add both greens, green chillies, stir.

4.Add ginger, garlic, stir.

5.Add few pinches salt, 1 cup water.

6.Pressure cook till done. (2 whistles).

7.Mash well.

8.Heat ghee in a pan, add onion, saute till brown,

9.Add all other ingredients, except cheese.

10.Stir well and cook till oil separates.

11.Garnish with cheese.

12.Serve hot with makki ki roti, or paratha.

1 Cauliflower

2-3 medium size potatos

1 small capsicum

½ small cup green peas (Optional)

A pinch of Kashuri methi (Optional)

1 Tomato (Puree)

½ teaspoon ginger paste

1 ½ teaspoon garlic paste

5-6 teaspoon onion paste

Jeera (Cumin) powder ½ teaspoon

Dhania (Corriander) powder ½ teaspoon

Garam masala powder ½ teaspoon

1 stick of dalchini cinnamon

½ teaspoon sugar

½ teaspoon powder of big and small elaichi (cardamom)

1 bay leaf

Oil to fry

Salt to taste

Termeric powder 1 teaspoon

Cut the cauliflowers into medium size florets.Cut the potatos into medium size cubes .cut the capcicum into thre four pieces.Puree the tomato and keep aside. In a deep frying pan or kadai add oil. Add the cut vegetables and fry in high heat without salt or turmeric. Wait till it started glazing on top. Fry till it becomes partially (25%)golden brown. Remove add little more oil into the pan.Add Kashuri methi. Add dhania, Jeera powder into it. Add ginger, garlic and then onion paste into it. Fry till the masala leaves oil.Add the tomato puree fry till all the moisture gets absorbed. Add the fried vegetables. Add salt and turmeric powder. Fry a bit . Put the lid and leave stirring occasionally to avoid burning from the buttom. Keep it like that till all the vegetables go tender. Add water as per your taste.Add Garm masala and the Cinnamon and cardamom powder .Add the bay leaf.Add the sugar. Put the lid to bring into a boil. Then simmer for 10-15 min.

Serve hot garnishing with fresh chopped coriander leaves.