Adenium Hand Pollination

Kamias pickle

Kamias pickle

This is a very tasty and mouth-watering pickle which is sour in taste. Rich in Vitamin C. It is best when served with rice or rice soup.

Preparation Time:

15 minutes

Cooking Time:

7 minutes

Complexity:

Easy

Ingredients:

        Kamias-30

        Red chilli powder- 2 tbsp

        Turmeric powder-1/4 tsp

        Asafoetida powder-1/4 tsp

        Fenugreek powder-1/4 tsp

        Green chillies-3

        Water- 1/4 cup

        Mustard- 1/4 tsp

        Dried red chillies- 3

        Curry leaves- 10

        Nallenna (Sesame oil)- 4 tbsp

Directions:

Cut both ends of kamias and wash well

Chop each of the kamias vertically into two pieces

Chop the green chillies vertically into 2 pieces

Sauté the red chilli powder, turmeric powder, asafoetida powder and fenugreek powder in a pan for few seconds

Heat sesame oil in pan and add mustard seeds. When the mustard seeds splutter, add dried red chillies and curry leaves and sauté for one minute

Add the chopped kamias pieces, green chillies and salt to it and sauté well until kamias gets sautéed

Now, add the sautéed red chilli powder, turmeric powder, fenugreek powder and asafoetida powder to it and mix well

Next, add 1/4 cup of water to it. When water gets boiled well, switch off the gas and remove from the flame

When cooled, transfer the pickle to air tight containers and store for 2 to 3 months

Footnotes:

The air tight containers for storing the pickle should be dry, any water inside may spoil the pickle

Camias wine

Kamias / Bilimbi wine

This fruit resembles a small green cucumber and grows on the trunk and older branches. The fruit is 2 to 5 cms long and acidic in nature with a sour taste. The flowers are tiny; five petalled and maroon. The fruit is a rich source of Vitamin C. It fights cholestrol and is used as a tonic and laxative. Syrup made from the fruit is used in French Guyana to cure ailments arising from jaundice. The fruit is also known to stop internal bleeding in the stomach. This fruit is generally used in making curries and pickles.

INGREDIENTS

        1⁄2 kg kamias, cut into small size

        1 kg sugar

        5 cups water

        1⁄4 teaspoon yeast

DIRECTIONS

Boil the first 3 ingredients.

Remove from flame.

After it has cooled down by 30 degrees, add the yeast.

Once its completely cooled, pour it into a clean, sun-dried bottle.

Close with an air-tight fitting cap.

Seal for 22 days.

After 22 days, strain out the wine through a fine cloth (folded into 4-5 layers).

Keep this strained wine in an airtight container for another 22 days before use.

This has an original golden colour.

Air layering of papaya tree