10 May - of fenugreek and radishes

In the name of Allah most gracious most merciful

 

10 May 2014

Alhamdulilaah the electricity is back on after cutting out at about 3.00 this morning at this rate it seems like we are in for a hectic winter. What a wonderful start to the day. At least 100 hafithaat, teachers of madrassah, teachers at schools and ulema attended an Orientation session for the start of their academic careers – a National Professional Diploma in Education. Heart-warming to see all the husband and wife participants. I know that many are already juggling a heavy schedule but with some good planning and self-management and scaffolding from our team, it’s going to be a walk in the park Insha’Allah.

The rain clouds have disappeared and I walk through the garden firstly checking up on the chameleon tightly wound around his chaste tree. The potato plants are sticking their heads through the soil in the baths and oh my goodness 4 days after planting the radish seeds they have sprouted! The good stuff in radishes are fiber, vitamin C, folate, and potassium, magnesium, copper, calcium, manganese and B vitamins. It is an excellent blood cleanser and of the many benefits here are a few: fights cancer, respiration, healthy heart, digestion & detoxification, kidney cleanse, lowers cholesterol, manages diabetes and regulates blood pressure and blood sugar levels. So what’s stopping you – get out there and go and plant some seeds – 14 days later red juicy radishes will sass up your salad dishes.

Methi seedlings

I am also planting some methi (fenugreek) and fennel seeds and trying out a new curry recipe soon inshaAllah. I learnt to plant methi seeds from Ma Aysa, the grandmother of my sister in law. She may have been in her 70s. She was bedridden, would call myself and Shanaaz into her room comb her sparse hair, or rub Ponds cream on her beautiful Egyptian like skin. And sometimes she would call Shanaaaaaz! Yasminaaaa! Kom batcha vir my! She particularly loved surah - Ad duha because it gave her peace. On her round table which was draped with a crocheted covering would be her coconut oil, pink lipstick, powder bowl and a copy of the Qur'an. And then she would instruct us to make a furrow in the soil, sprinkle the methi seeds and water it well. Everyday we had to go outside and to see if it had sprouted. May she be elevated to gardens of peace inshaAllah.

Anyway I usually throw a handful of chopped methi leaves in the curry so this is the first time I will make this curry with methi as its base. Because it has so many benefits, my brother swears by and has it as a tea. For me it’s much too acidic that way so I throw a handful in the rice as I cook it, it’s delicious.

As I have mentioned before, to succeed with the garden one needs to do at least a few chores everyday consistently. Alas, Abubakr is more consistent than I am. Every day, religiously he puts in cuttings, checks the compost and trims the strawberries. My hele lounge is vol trays met lavender cuttings! I did say a field of lavender would be so cool ne. I also said “imagine we have some bee hives and enough lavender plants for lavender tasting honey”. So maybe he is planning on some Lavender fields or maybe (nudge nudge wink wink) he is making enough stock for our FIRST ORGANIC MARKET in September, duahs for its success please. Tomorrow we hit the soil rolling to weed all of the patches after the rain.

Here’s the methi curry recipe. If you can find a few bunches before I do, try it out and let me know how it went!

Methi based chicken curry

Ingredients

·      1 kg chicken  pieces

·         2 tbsps cooking oil
·         2 large onions thinly sliced
·         1 large tomato diced or grated
·         3 cloves of garlic
·         A small finger measure of ginger
·         2 tsps coriander ground
·         2 tsp cumin ground
·         1 Tablespoon of kokni masala
·         2 tsps garam masala
·         1 tsp turmeric powder
·         Salt to taste
·         A sprig of curry leaves
·         500 gms fresh, green methi leaves, rinsed and chopped

Preparation:

Heat the cooking oil in medium sized saucepan or pot, on medium heat.

Add the onions and braise until pale golden brown in color.

Add tomatoes and grated ginger and garlic.
Now add ground spices, including the garam masala except the kokni masala and turmeric.
Allow to simmer for about 10 minutes.
In the meantime, rub the chicken pieces with the masala and turmeric and add to base with curry leaves.
Cook for 15 minutes and add chopped methi leaves.
Add 1/2 a cup of hot water to the saucepan, cover and allow to simmer. Cook till the chicken is tender.
Stir often to prevent burning adding little bits of water if it’s sticky. The dish should have a fairly thick sauce when done. Serve with fluffy cooked basmati or roti or whatever is your fancy. Hmmm wonder what it would taste like with coucous.

Later

Plant food and spend time in the garden - the mother of mothers,

Yasmine