Tsunami-hit women spin new web of life

Matara Roving Corr. Siri Wawwage

One who strolls on the golden beach is captivated by the wiles of the humming blue sea. But the scenic beauty of the Southern coast cannot bury the tragedy and pain inflicted upon thousands of innocent lives by the devastating tidal waves, three years ago.

People on the coastal belt from Galle to Pottuvil who balanced their lives on a rope with the meagre income were battered by evil circumstances that followed.

The coir industry, the livelihood of nearly 8,000 people, especially women in the Southern coast was washed away completely leaving no trace of good old days.

Women of all age groups who were at the mercy of welfare camps experienced hard times until a few voluntary and Government institutions emerged with a new strategy for them to start off a new lease of life. They offered technical know-how to resurrect the age old industry which functioned manually, with energy and a new face.

With the introduction of the coir yarn machines, over 3,000 families supported by women gained a new spirit and life.

The aththamma’s daily income which was Rs. 60 when coir production was carried out manually, increased by four fold with the use of machines. Production increased by five fold and the demand also went up mounting hopes of the people battered by many circumstances.

Women of Baseegama, a remote village in the Dikwella divisional Secretariat Division created coir bags for carrying tea leaves and salt bulks.

Many countries in the Middle East and Japan placed orders for coir mats elevating hopes of the creators. The

 Southern Development Authority provided them with coir machines to weave a new life while NGOs like Oxfam GB and the Sri Lanka Red Cross Society extended other facilities.

The use of coir yarn machines in production is tried and tested in the Kerala State in India. Women reap the benefits of efficient and effective production and it is successfully implemented there, an NGO officer said. Women who earlier engaged in coir production individually have come together to expand production.

They have formed groups and societies to reduce production costs, save money and share their grievances. “The tsunami has not only given us new life but also brought us closer, “ the women said.

Spice up your life

As asians spices are an integral part of our lives. Spices are used to enhance the flavour and aroma of any type of food.

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Cloves

Cloves are used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes, called “kreteks”.

Cloves are strong, pungent, and sweet. For a fragrant pilau, cook rice in Cinnamon flavored broth and stir in chopped dried fruit and toasted nuts. The sweetspicy flavor of Cinnamon enhances the taste of vegetables and fruits.

Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie. Ground Cinnamon should not be added to boiling liquids; the liquid may become stringy and the Cinnamon will lose flavor.

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Cummin

Cumin has a distinctive, slightly bitter yet warm flavour.

For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces.

Stir toasted Cumin into corn muffin batter to create an easy southoftheborder accent. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Ground Cumin is stronger than whole seeds. The Cumin flavour is accentuated by toasting.

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Cardamom

Cardamom has an intense, pungent, sweet flavour. As early as the fourth century BC Cardamom was used in India as a medicinal herb.

Greeks and Romans imported it as a digestive aid. In Sweden it has become a more popular spice than cinnamon.

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Garlic

Garlic has a distinctive odour and flavour. Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salad dressing. Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking.

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Cinnamon

Possibly it is the most common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes in the Middle East.

In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages. Cinnamon has a sweet, woody fragrance in both ground and stick forms.

(Courtesy:www.culinarycafe.com)

Fruit Tea

Brewed tea is combined with orange juice, pineapple juice and sugar to make this recipe for a crowd.

Ingredients:

5 Tea bags

3 Quarts water

1 Cup Sugar

1 46 oz Pineapple Juice

1 Quart Orange Juice

2 Lemons, Mint leaves (optional)

Method

In a saucepan over medium heat put one quart of the water and the five tea bags; bring just to a boil.

Take out the tea bags. Put sugar in a 1-gallon tea pitcher; pour the hot brewed tea over the sugar and stir till dissolved. Then add Orange juice, pineapple juice, remaining water, and squeeze 1 lemon into mixture. Pour into tea glasses; garnish with lemon slices and mint.

Cinnamon Hot Chocolate

This recipe for a hot chocolate beverage. It adds the flavors of cinnamon and grated orange peel to the cocoa powder and sugar.

Ingredients:

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon (plus more for garnish)

1/2 teaspoon grated orange rind

1/3 cup brown sugar

1/2 cup water

4 cups (2%) milk

1/2 teaspoon vanilla

Pressurized whipped cream

Method

In a mixing bowl with a pour spout stir together cocoa, cinnamon, orange rind and sugar. Add water gradually, and stir to a smooth paste. Gradually stir in milk. Microwave on high two minutes, stir. Repeat until steaming. Stir in vanilla, garnish with whipped cream and a sprinkle of cinnamon, and serve.