Online edition of India's National Newspaper
Saturday, Sep 10, 2005
Google

Metro Plus Madurai
Published on Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Mangalore    Pondicherry    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Enriching flavour

The lime family is the most detoxifying fruit. Check out some recipes with the goodness of lime

The lemon is supposed to have originated in North India or Burma while lime is originally from Malaysia.

Oval yellow/green fruit with acidic juice used for drinks and flavouring. Store them at 12 degrees Celsius (57o F) or if you like in the refrigerator. It is nice when you use them fresh for squeezing.

Rough Lemon: The rough lemon has a rough skin and is mostly cultivated in the tropics. The fruit is round and a bit bigger than lemon. It is used in the same way as lemon.

Lime: The lime is one of the most commonly cultivated citrus fruits in the tropics. It is shaped like a lemon, but is smaller and has more acid.

Leech lime: Is slightly bigger than lime and has a wart-like skin.

Limquat: Is like lime but smaller in size.

Characteristics

* The lime family is the most detoxifying of all fruits. If you want to cleanse your body, squeeze some lime or lemon into the orange-juice.

* Squeeze half a lime into your fruit drink. This will freshen it up and make it a sparkling fruit juice.

* The juice of leech lime is said to scare away evil spirits in Malaysia.

* For somebody who is ill, a glass of boiled water with the juice of half a lemon and a teaspoon of brown or cane sugar will taste great.

* Lime and lemon are rich in Vitamin C.

Slices of lemon are served as a garnish on fish or meat or with iced or hot tea, to be squeezed for the flavourful juice. In Colombia, lemon soup is made by adding slices of lemon to dry bread roll that has been sautéed in shortening until soft and then sieved. Sugar and a cup of wine are added and the mixture brought to a boil, and then served.

Lemon juice, fresh, canned, concentrated and frozen, or dehydrated and powdered, is primarily used for lemonade, in carbonated beverages, or other drinks. It is also used for making pies and tarts, as a flavouring for cakes, cookies, cake icings, puddings, sherbet, confectionery, and preserves. A few drops of lemon juice, added to cream before whipping, gives stability to the whipped cream.

Lemon peel can be candied at home, is preserved in brine and supplied to manufacturers of confectionery and baked goods. It is the source of lemon oil, pectin and citric acid. Lemon oil, or otherwise processed lemon juice is used to enrich the flavour. It is much employed as a flavouring for hard candies.

Lemon juice is valued in the home as a stain remover, and a slice of lemon dipped in salt can be used to clean copper-bottomed cooking pots. Lemon juice has been used for bleaching freckles and is incorporated into some facial cleansing creams. Lemon peel oil is used in furniture polishes, detergents, soaps and shampoos. It is important in perfume blending, especially in colognes.

Medicinal uses

Lemon juice in hot water has been widely advocated as a daily laxative and as a preventive for common cold, but daily doses have been found to erode the enamel of the teeth. Prolonged use will reduce the teeth to the level of the gums. Lemon juice and honey, or lemon juice with salt or ginger, is taken when needed as a remedy for cold. It was the juice of the Mediterranean sweet lemon, not the lime that was carried aboard British sailing ships of the 18th Century to prevent scurvy, though the sailors became known as "limeys".

Steam fish in light lemony sauce

Preparation time: 20 minutes

Served for four

Ingredients:
Fish (pomfret) fillet - 400 gm
Sliced mango ginger - 5 gm
Sliced onions - 20 gm
Beans sprout - 5 gm
Sliced tomato - 20 gm
French beans - 20 gm
(cut into 1 inch pieces)
Greens spinach - 20 gm
Lemon juice - 1 tbsp
Salt to taste
Coriander leaves few sprigs
For marination
Sliced ginger - 5ml
Lemon juice - 10gm
Salt to taste

Method:

Marinate the fish with lemon juice, salt and ginger. Arrange the marinated fish with sliced mango ginger, sliced onions, beans sprout, sliced tomatoes and greens in layers, and steam for 10 minutes.

Remove from the steamer. Remove the remaining juice from the dish and reduce. Check the seasoning and pour it on top of the steamed fish. Serve hot with steamed rice or steamed bun.

V.K. CHANDRASHEKARAN
Co-Executive Chef Taj Coromandel

Printer friendly page  
Send this article to Friends by E-Mail



Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Mangalore    Pondicherry    Tiruchirapalli    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | The Hindu Images | Home |

Comments to : thehindu@vsnl.com   Copyright © 2005, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu