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How to Use Holy Basil Leaves in the Kitchen
Holy basil has been an integral part of Indian cuisine for centuries, offering various varieties and numerous culinary applications.
Traditionally, holy basil is used in religious rituals, worship, and devotional offerings as prasad.
In sweet dishes, it aids digestion, while in savoury preparations, it enhances aroma and flavour.
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Recipes:
Holy Basil-Turmeric Tea (Kahva):
| Ingredients: |
| Holy basil leaves |
½ cup |
| Turmeric fresh grated/dry powder |
¼ t.spoon |
| Black salt |
A pinch of salt |
| Jaggery |
½ t.spoon |
| Lemon juice |
1 t.spoon |
| Water |
2 cups |
| Recipe: |
| Place a pot on medium flame and add water, basil leaves, and turmeric. Bring it to a boil. |
| Add salt and jaggery, then blend well using a hand blender. |
| Boil the mixture again, and finally, add lemon juice (skip if you have allergies, inflammation, or body pain). |
| Serve hot. |
| This drink is highly beneficial for respiratory infections and the common cold. For children, it acts as a natural expectorant, helping to relieve cough. |
Basil-Fenugreek Spiced Pulao:
| Ingredients: |
| Basil leaves |
¼ cup |
| Fenugreek leaves |
¼ cup |
| Carrot, cauliflower beans, cabbage, Peas (mix-veg) chopped and boiled |
1 cup |
| Turmeric powder |
½ t.spoon |
| Green chilli chopped |
2 t.spoon |
| Brown rice/any rice boiled |
1 cup |
| Salt |
As per taste |
| Oil |
2 t.spoon |
| Lime juice/kokum paste |
1 t.spoon |
| Recipe: |
| Heat oil in a frying pan over medium flame. |
| Add fenugreek leaves, green chilli, mixed vegetables, and salt. Saute for 2 minutes. |
| Stir in turmeric powder and basil leaves. |
| Add boiled, fully cooked brown rice and mix well. Cook for another 2-3 minutes. |
| Finish with lime juice or kokum paste and serve hot. |
| This dish is beneficial for improving appetite and satisfying cravings for spicy flavors. It also makes a nutritious one-pot meal for adults. |
Basil Leaves-Watermelon Cooler Drink:
| Ingredients: |
| Basil leaves |
½ cup |
| Watermelon chopped |
1 cup |
| Pumpkin chopped |
1 cup |
| Salt |
As per taste |
| Rock sugar |
1 t.spoon |
| Water |
1 cup |
| Pomegranate |
1 cup |
| Black Pepper powder |
1 t.spoon |
| Recipe: |
| Blend pomegranate in a mixer jar until smooth. Strain if needed to remove excess seeds. |
| Add ½ cup watermelon and 1 cup pumpkin to the mixer and blend well. |
| Pour in the pomegranate juice, then add salt, sugar, ¼ cup basil leaves, and black pepper powder. Blend again for 30 seconds. |
| Strain the juice using a soup sieve. |
| Pour into a glass, add small watermelon chunks, and garnish with basil leaves. |
| This healthy, cooling, and refreshing summer drink is perfect for breakfast, evening refreshments, or as a nutritious party drink for children. |
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