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How to Use Citron in the Kitchen
While both lemon and citron belong to the same citrus family, citron offers more medicinal benefits than lemon, making it a preferable choice in some recipes.
Historically, citron has been a staple in Indian cuisine, and its use in various recipes has become more common in recent times.
Citron is particularly beneficial for digestive health and is often included in recipes for its soothing properties.
In addition to its health benefits, citron imparts a tangy flavour and a pleasant aroma to dishes.
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Recipes:
Citron-Pomegranate Savory Porridge:
| Ingredients: |
| Broken wheat |
1 cup |
| Salt |
to taste |
| Citron |
2 t.spoon |
| Cumin seeds |
1 t.spoon |
| Oil |
1 tablespoon |
| Pomegranate juice |
2 tablespoons |
| Curry leaves |
a few |
| Turmeric |
¼ t.spoon |
| Green chilli |
1 (finely chopped) |
| Coriander leaves |
for garnish |
| Citron zest |
optional |
| Recipe: |
| Soak the broken wheat in water for 5-6 hours. |
| In a frying pan, heat oil and add cumin seeds. Let them crackle. |
| Add turmeric and curry leaves, and saute for about 30 seconds. |
| Add chopped green chilli and soaked broken wheat. Stir for 3-4 minutes on medium heat. |
| Add salt and water. Cook until the wheat turns soft. Add water as needed to maintain a semi-solid, porridge-like consistency. (For a quicker method, pressure cook for 3-4 whistles). |
| Once the wheat is cooked, add coriander leaves, citron juice, and citron zest (if using). |
| Stir in the pomegranate juice and mix well. |
| Serve hot for breakfast or lunch. |
| This dish is nutritious, flavorful, and visually appealing, especially suited for school-going children. It is also beneficial for expecting mothers experiencing anorexia or morning sickness. |
Citron-Amla Pickle:
| Ingredients: |
| Citron |
5-7 |
| Amla |
10-15 |
| Salt |
2-3 t.spoon |
| Turmeric |
2 t.spoon |
| Asafoetida |
1 t.spoon |
| Water |
3-4 cups |
| Recipe: |
| Wash and thoroughly dry the citron and amla with a clean cloth. |
| Make small slits in both the amla and citrons. Set aside. |
| In a separate bowl, mix turmeric, asafoetida, and salt. |
| Add this spice mix to 2 cups of water and stir until well combined. |
| Place the slit amla and citron in a clean glass jar. Pour the spiced water mixture over them until they are fully submerged. |
| Cover the jar with a lid and shake it gently twice a day. |
| Allow the pickle to rest for 10-15 days at room temperature until the fruits soften and absorb the flavours. |
| This tangy, aromatic pickle enhances appetite and aids digestion. It pairs perfectly with rice, pulao, or paratha. |
Citron-Ginger Hot Drink:
| Ingredients for preservation: |
| Citron |
1 |
| Ginger chopped |
¼ cup |
| Salt |
as per taste |
| Honey |
2 t.spoon |
| Black Pepper |
½ t.spoon |
| Ajwain seeds |
½ t.spoon |
| Cinnamon powder |
¼ t.spoon |
| Basil leaves |
5-6 |
| Betel leaves |
5-6 |
| Water |
2 cups |
| Recipe: |
| Wash basil and betel leaves thoroughly and chop them finely. |
| In a pan, add 2 cups of water. Add grated ginger, chopped basil and betel leaves, and the zest of one citron. Boil on medium flame. |
| In a small mixer jar, grind ajwain and black pepper into a fine powder. |
| Mix this powder with cinnamon powder. |
| After boiling the mixture for 3-4 minutes, add the salt and the spice blend. Continue boiling for another 1-2 minutes. |
| Add the juice of the citron and turn off the flame. |
| Strain the drink into a cup. |
Once the drink cools slightly (to warm or room temperature), add honey and stir well.
Note: If serving hot, substitute honey with an equal amount of jaggery (add while still hot). |
| This herbal drink works well as a digestive tonic after meals (preferably without sweeteners). It can also be a healthy alternative to tea or coffee, especially during cold or flu season. |
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Features
Herbs and Medicinal Plants
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