An asthmatic attack can be quite an episode, especially for a child. Nathan, though not frequent, has them. I remember the first time… we were clueless! It started off like a cold- the snuffles, and then chest congestion leading to short breaths, and finally a state of lethargy. A year old child can hardly express much. Witnessing that was really hard for us! We took him to our pediatrician, a really good doctor. But let’s face it, for asthma, the only remedy conventional medicine can offer is asthalin. Administering it every four hours using either the inhaler or the nebulizer! And when severe, a steroid, Betnisol is given.
A year ago, Renu, my friend asked me to try a concoction. I wasn’t so eager to believe that this would really help… No more asthalin?? Impossible! Then when I finally gave in, forced two spoons of this magical concoction down his throat… voila! It worked!! The runny nose would not peak to a wheezing condition. This was such a relief to know there was another way!
Below is the recipe to this homemade potion:
Egg and brandy concoction:
For this you will need:
1 cup juice from unripened green limes
1 egg (preferably one that you are confident about)
- Immerse the egg in the lime juice. Let it sit for 24 hours. The egg shell and the lime amalgamates to form a frothy head. If the juice is tangy enough, the eggshell will dissolve leaving only the inner lining.
- Irrespective of how much of the shell dissolves, after a day bash it about and strain through a muslin cloth. You will get a golden molten mixture.
- The raw honey, brandy, and the egg mixture have to be in equal proportion. So add honey and brandy accordingly. Refrigerate.
- Have 2 tablespoons a day starting from the first signs of a cold or the onset of a climate change.
Howbeit, this doesn’t cure the condition, it helps you through it, that is, if you take it before it climaxes. I look at it as a good substitute for asthalin, if taken in time. This week, however, I missed and had to face the brunt!
There are so many wonderful ingredients that nature provides. The remedy to many problems may simply reside in the kitchen. These building-blocks within our reach can prove noble indeed! I hope to discover more of life’s goodness.
Nature’s Nobility, a category in this blog, sets to verify just that!
Being married to an Andhrite, assisting my mother-in-law, a solicitor of recipes.. I conclude thus: One needs a passion for the picante to love Andhra food. Although there are many ways of cooking a simple subzi or curry as there are homes in Andhra, no dish is without braised chillies. By braised, I mean chopped chillies are fried along with diced onions before stewing them in the vegetable, dal, or meat in question.
This brings us to TALIMPU, a.k.a. bagar, an imperative step to give Andhra food its pungent punch! The trifecta of ingredients: onions, green chillies and curry leaves means you can make almost any dish taste from there. Chillies are cut in rings or slit in 4 and thrown in a well of hot oil that’s been spluttering with a tablespoon of TALIMPU GINJALU (mixture of mustard seeds, split urad dal, split gram dal, and cumin). The chillies have to be fried well before you add the onions and curry leaves. When cooking meats, substitute the GINJALU (seeds) with a small cinnamon or caccia stick.
So, ever wondered why Andhra food is smacked with fieriness? Thanks to karam podi (Andhra chilly powder) on top of braised green chillies!
Check out the recipe for rasam.
Since I did a post on TALIMPU, I thought I’ll give the recipe I learnt from atthayah (my mother-in-law). This will banish the snuffles!
3 medium sized tomatoes chopped
4 tablespoons tamarind
4-5 cups water
fresh coriander, finely chopped
1 tablespoon grated coconut
2- 4 tablespoon oil
2 teaspoons talimpu ginjalu (mixture of mustard seeds, urad dal, gram dal, cumin)
2 large green chilles (cut in thick rings)
1 large onion (sliced)
2 sprigs curry leaves
1 – 2 teaspoons ginger garlic paste
½ teaspoon turmeric
4 teaspoons MTR Rasam powder
¼ teaspoon karam (chilli powder)
1 Add tomatoes, tamarind and water in saucepan. Boil until reduced a bit and tomatoes are mushy. Strain through a rasam strainer, squeezing out as much as possible. Add a spoon of the strained pulp.
2 Talimpoo: Add the mustard mixture to a hot well of oil. Then throw-in the chillies, onions and curry leaves. Fry until lightly scorched. Then the ginger garlic paste. Bagar till it just starts to change color, then add the spices. Fry on low heat not burning the spices.
3 Add the strained tomato broth and salt. Bring it to a boil and simmer for 5 mins. Garnish with chopped coriander and grated coconut. Done.
Douse steamed rice with rasam. Enjoy!
Couple of weeks ago… Probhita and I, dragging my son along, went to a hardware store. We were in the middle of a dialogue when the man at the shop chimed in, ‘One just a minute!’ Hindi speaking.. I don’t blame him.
Few days ago..
Me: “Nathan, can you get the pen from the table?”
Nathan: “One just a minute!”
Me (drawling): “I think you mean – Just a minute.”
Nathan: “Mummy, but that’s how they say it in Hindi.”
Was teaching him a little Hindi that morning.