Almond-Pistachio Saffron Curry Sauce

Almond-Pistachio Saffron Curry Sauce
		Make :	21/2 Cups
	Ingredients           • 1/2 cup Raw unblanched almonds • 1/2 cup Shelled, unsalted raw pistachio nuts • 2 tbl Butter or mild vegetable oil • 1 lrg Onion, peeled and grated • 1/2 tsp Ground coriander • 1/4 tsp Mace • 1/2 tsp Freshly ground white pepper • 2 x Green cardamom pods, husked, ground • 1/2 tsp Cayenne pepper • 1 pch Nutmeg • 1/2 tsp Baby Brand Saffron threads * • 2 cup Heavy cream • 3/4 tsp Salt, or to taste           Preparation           * Soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes. Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside. Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in Baby Brand Saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.

Steamed Saffron Pudding

Steamed Saffron Pudding
		Serves :	4 Persons
	Ingredients           • 300 gm plain flour • 6 tbl ghee • 6 tbl semolina • 6 tbl sugar • 1/2 tsp Baby Brand Saffron strands soaked in 2 teaspoons milk • 1/2 tsp nutmeg powder • 1 tsp extra ghee • 2 tsp raisins           Preparation           Mix all the ingredients except the raisins and the extra ghee. Grease a deep dish with the extra ghee sprinkle the base with the raisins and pour in the mixture. Cover the dish with greaseproof paper and tie down to seal. Steam the pudding for 15 minutes or until a knife inserted into the centre comes out clean. Cool slightly and cut into squares. Serve warm. This dish rs a version of a steamed pudding that is served in rural India with a big dollop of ghee.

Kesar Pulao (Saffron Rice)

Kesar Pulao (Saffron Rice)
	Ingredients           • 1cup long grain (basmati) Rice • 1cup Sugar • 3-4 Cardamom (elaichi, split & crushed) • Few strands of Baby Brand Saffron • 4 cloves • 11/2tbsp Mixed Dry fruits • 1tsp Raisins • a Pinch of Baby Brand Saffron (kesar) color dissolved in 2tsp warm water • 2 tbsp pure ghee • 1 tbsp mustard seeds • silver paper • Water for boiling rice.           Preparation           Wash soak and drain rice. Bring water to boil and add the rice and simmer the flame. When rice is half done add sugar (dissolved in little water) and ghee. When fully done add the Baby Brand Saffron, cardamom, cloves and half of the dry fruit. Stir gently and cover for 10 minutes. Garnish it with remaining dry fruit and silver paper. Serve the kesar pulao fresh and hot.

Kashmiri Spiced Saffron Rice

Kashmiri Spiced Saffron Rice
	Ingredients           • 500g basmati rice • 1 tablespoon ghee • 1 tablespoon olive oil • 1 onion, finely sliced • 2 cloves garlic chopped • 5 cardamom pods, bruised • 3 whole cloves • 1 small quill cinnamon • 1/4 teaspoon powdered Baby Brand Saffron • 1 liter very hot water • 2 teaspoons sea salt • 3 tablespoons sultanas           Garnish :           1/2 cup frozen peas~1/2 cup raw cashews~3 hard boiled eggs           Preparation           Wash the rice in two or three changes of water then drain for at least 30 minutes in a colander. In a heavy saucepan with a well-fitting lid, heat the ghee and olive oil. Fry onion, garlic and spices, stirring frequently, for about 8 minutes or until onions and garlic start to brown. Add rice & fry for 2 minutes, stirring until each grain is coated with ghee. Add hot water, salt, sultanas and Baby Brand Saffron. Boil, then turn heat as low as possible, cover tightly and allow cooking for 15 minutes. While rice is steaming, boil the eggs. Heat a little oil and fry the cashew nuts until golden, then drain them on kitchen paper. Cook the frozen peas in lightly salted boiling water. Uncover rice and allow steam to escape for a few minutes, then fork lightly to separate grains. Serve rice with a metal spoon…

Saffron Kulfi

Saffron Kulfi
		Serves :	8 Persons
	Ingredients           • 1 1/2qt Whole milk • 1/3cup Sugar • 63/1000tsp Powdered Baby Brand Saffron or • 1/8tsp Baby Brand Saffron threads • 1tbl Boiling water • 8x Paper cups or • Cooking parchment or • Waxed paper • 8 x Ice cream sticks (optional)           Preparation           In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water. Place Baby Brand Saffron in a small bowl. Add boiling water, stir, and let stand for 5 minutes. Break up threads with a small spoon. Scrape mixture into warm reduced milk mixture. Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan. Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.

Himalayan Pink Crystal Salt

I don't use refined white table salt, either. Instead, I use Himalayan Pink Crystal Salt because it contains the full spectrum of 84 minerals and trace elements just like Mother Earth intended. It is an unrefined, unprocessed "raw" salt that's hand-mined from abundant salt caves that were formed 250 million years ago as ocean salt settled in certain geologic pockets around the earth.

Most of the western world thinks of salt as sodium chloride -- a highly refined, processed white substance that's devoid of nutrients. Salt is so devoid of nutrients, in fact, that in the early 20th century, doctors noticed that people who ate white table salt started to suffer chronic degenerative diseases such as goiter. This was caused by the lack of iodine in the salt.

Iodine deficiency, by the way, is the No. 1 most preventable cause of mental retardation. Eating processed salt that lacks iodine, in other words, can cause your offspring to be retarded.

Now what's really interesting about processed table salt is that it's missing over 80 minerals. But they only put ONE mineral back in -- iodine. That's because iodine is the one mineral that causes the most obvious disease (goiter is sort of hard to not notice).

Iodine is a naturally occurring mineral in the ocean. It's abundant in seafood and in real sea salt, but it's completely missing from refined white table salt.

So they started adding iodine to table salt, creating "iodized salt."

But why would you want to eat salt that's been artificially enriched with ONE mineral when you could be eating salt that naturally contains eighty-four minerals?

Himalayan Pink Crystal Salt contains 84 minerals and trace minerals, including iodine!

The way to tell if your salt is really full-spectrum salt is to look at the color. If it's pure white, it's not full-spectrum. White salt is just like white sugar: It's missing the key supporting minerals and nutrients your body needs.

Full-spectrum salt always has a non-white color. Celtic Sea Salt, for example (which is really good salt) has a brownish sandy color. Our Pink Himalayan salt is a sort of sandy rose color. All the truly natural full-spectrum salts are sandy or brownish in color.

Some other things you may not know about full-spectrum salt:

• This product stores for years. It's naturally shelf-stable as long as you keep it relatively dry and unopened. Store in a dark, cool place for longest shelf life.

• Full-spectrum salt is a crucial preparedness item. Your body cannot live without salt, and in a crisis situation, real salt may be very difficult to come by in many areas. Storing full-spectrum salt is not only good for your health today; it's a type of nutritional insurance against future food shortages.

• If you exercise a lot, juice a lot or live in a very hot climate, your body may actually need more salt than you're getting. But processed salt doesn't provide all the minerals your body needs to replenish. Only full-spectrum salt fulfills your body's true salt needs.

• A craving for junk foods is often just a craving for full-spectrum salt. When your body lacks minerals, it urges you to consume more. This is often mistranslated in your mind as a craving for salty snack foods. But consuming full-spectrum salt (in a reasonable amount) can often ease your junk food cravings.

Our Himalayan Pink Crystal Salt comes from the Himalayan Region of the Karakoram mountain range located 400 miles from the Hunza Valley in Pakistan. (http://en.wikipedia.org/wiki/Karakoram)

Our salt is always stone ground. No metal ever touches the salt during grinding. All the salt is extracted by hand from the salt caves (ancient sea bed deposits). No salt from other sources is mixed with this salt. This is 100% from the Karakoram mountain range salt caves.

These salt deposits are roughly 250 million years old, meaning they were deposited long before the earth became polluted with heavy metals, pesticides and PCBs. While there is really no such thing as "organic" salt, this is probably the most pristine salt you'll find anywhere on the planet. Eating this salt is a lot like going back in time and consuming minerals from pre-industrial Earth.

Are you aware of salt sole'? my wife is an ayurvedic practitioner, and we have been consuming a 1/4 tsp of dissolved himalayan pink salt in a glass of fresh water. (spring or well, untreated, as chlorine destroys the ability of water to transport information), this is a wonderful way to get the salt in that we need each day. i have lost all my extra weight, over 100 pounds by eating within my dosha and maintaining a daily intake of pink salt. thanks for the article, you can fing us at www.satyaatraa.com. peace, roy

Home remedies to zap zits- Charu Chhibber

Monsoon brings along a host of skin problems, acne being the most prominent. In such weather, youngsters and the ones with oily skin suffer from pimples. If one is prone to acute acne problem, it’s best to visit a dermatologist, but for stray zits there are some simple home remedies. Just make sure there is no history of allergies.

Acne usually starts with blackheads, which are formed when oil and dead cells get stuck in pores and turn black. The inflammation, when it turns red, is the unsightly pimple. While a regular clean-up reduces blackheads, here’s what you can do to prevent them.

• Take a few pieces of jaiphal (nutmeg), mix it with unboiled milk and apply the paste on acne. Wash it after about two hours
• Make a mixture of cinnamon powder and honey and apply on pimples before going to bed at night. Wash it with warm water in the morning. Do this for a fortnight
• Grind orange peels and mix them with a few drops of water and apply it on the face
• Mix a tablespoon each of fresh lime juice and groundnut oil and apply it on the face to avoid blackheads
• Leave fresh mint juice on the face overnight
• Take methi (fenugreek) leaves and make a paste. Apply it every night for 15 minutes and wash off
• Make paste of turmeric powder and neem leaves and apply on pimples. Leave it for about half hour
• Take equal quantities of rose water and lime juice and apply it on the affected area. Leave it on for 20 minutes
• Make a facewash by adding fresh lime juice to a cup of unboiled milk and use it on the face
• Take some tomato pulp and apply it on the face. Leave it for 45 minutes
• Take a few drops of rose water and mix it with sandalwood. Apply the paste on your face and wash after 20 minutes
• Boil two-three tea bags with dried tulsi leaves for 10-20 minutes. Apply on acne with a cotton ball