OLD BUT INTERESTING NEWS
FROM MAINSTREAM US TV
In September, the PBS program producers of "religion and ethics" called us
to find out where Navaratri would be celebrated. We were
contacted last year by this program, but then after watching the first
one found it was strongly Christian, instead of multi-religious as they
had publicized. Now they appear to be working to better include other
religions and want to start publicizing Hindu events, temple
construction, etc. We hope they follow through. You can help if you are a PBS
watcher by contacting them and requesting Hindu programming.
PICKLES, PICKLES
We have a lot of recipes pending, so all you kitchen devas
stay tuned as we will be running a recipe a day for a while
and don't hesitate to send us your recipes too! It doesn't have
to be a pickle recipe either.
Laxmi Hiremant's "No-Cook"
Spicy Lime Pickles (Nimbut Achaar)
| 10 medium limes (2 pounds) |
1/2 tablespoon fenugreek seeds |
| 1/2 tablespoon cumin seeds |
1 tablespoon mustard seeds |
| 1/4 teaspoon Asafetida |
1/2 teaspoon turmeric |
| 1/2 cup sugar |
1/4 cup cayenne |
| 1/2 cup salt |
1) Wash and dry limes. Cut each lime in 8 pieces. Place the lime pieces in
a glass mixing bowl.
2) Toast the fenugreek and cumin seeds in a small dry skillet over medium heat,
shaking the pan frequently, until lightly brown and aromatic, about 5 minutes.
Transfer to a spice grinder and grind to a fine powder. Turn into a small bowl.
Toast the mustard seeds separately and grind coarsely. Add to the bowl. Stir
in the asafetida, turmeric, sugar, cayenne and salt. Mix well.
3) Sprinkle the spice mixture over the limes and mix thoroughly. Spoon into
a crock or 3 pint-size jars. Cover with lid and store in a cool dry place. Let
the pickles cure for 1 week before serving. Can also include serrano chilies
in this recipe.
Send
your input
to: hotmasala@hindu.org
