Kicking old habits are the hardest. Even when we know they may be harming us. So if someone comes along and tells you: you can keep your habit and gain health benefits from it too, wouldn’t you be ecstatically happy? I mean, honestly speaking: was there ever a better invention than fries with ketchup since the invention of the wheel?!!! Since we know there was not, we worked hard, at your SVA Kitchen, to find a remedy for this lack. Tomato, and definitely ketchup are one of the first things that go on our list of “don’t” when we switch to the healthy lifestyle SVA guidelines. We have learnt that we could replace potato fries with baked yams, taro root, etc, but the ketchup was still a point of contention. However: no more! Now you can have your ketchup and eat it too! We have a double announcement in this column this week. 1. You can learn to make your own ketchup at home, but with a disclaimer: the addition of cranberries to the recipe is not the number one choice, as cranberries can be heating in their post-digestive effect and may create high pitta conditions. The ideal ingredient to give your ketchup that slight sour zing is Amla. Plus Amla comes with the lauded health benefits. But this may not be readily available where you live, so Vaidya Mishra has decided to make this available for all. Very soon you will be able to purchase delicious and healthy ketchup from www.chandika.com. In the meantime, call in or email us to receive your little jar of free SVA ketchup sample. We are still exploring different options for the name, e.g.: Katch-on, etc, but we welcome your suggestions at: livingtradition@prana-center.com. Otherwise, the recipe with the cranberries can be enjoyed occasionally. Watch it with Malvika on www.youtube.com on our SVA Health Channel. And here is the method for it.
Ingredients You will need:
(these measurments will make about 1/2 cup of Katch-on)
Fresh Thai Tamarind
Fresh Sweet Tamarind
12-15 pods of fresh sweet thai tamarind a handful of fresh or fresh frozen cranberries
Fresh Cranberries
5 tablespoons organic brown sugar
1/2 inch ginger (optional)
1-2 green thai chillies (optional)
1-2 sprigs of fresh curry leaves
1/2 teaspoon Mum’s Masla
1/2 teaspoon Shroto Shudhi Masala
1/4 tsp Soma Salt
1 teaspoon Mum’s ghee
1 tablespoon Olive Oil
1/2 -1 lime for fresh lime juice
1/4 cup good spring water for cooking
Method:
De-shell the fresh tamarind and remove the fibres surrounding the flesh by pulling on the top nod (see the video)
Place your de-shelled and de-fibered tamarind pods in a bowl and add room temperature water and let it sit and soak for at least 5-6 hours or preferably overnight. Cover your bowl to avoid impurities from sitting in.
Next morning remove the tamarind flesh from the pod and discard the seeds and inner skin.
Add the ghee to your pot, along with all the spices, including the ginger, chillies if you are using them, as well as the curry leaves, and the cranberries. but do not add the sugar at this point.
Cook your mixture until the cranberries burst and the tamarind is nicely mixed in with the spices. Add a little water so it does not burn/stick to the pan.
Remove from the heat and place in a food processor or blender and blend to even out the ingredients.
Filter the mixture through a strainer to capture large pieces.
You may blend one more time the captured sauce for a smoother finish.
Add your sugar to the mixture, adjust the salt, and add some lime and mix well.
Your SVA Ketchup is ready to be devoured with your baked fries.
SVA Baked Fries and Ketcup
