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How to Use Screwpine Kewra (Pandanus) in the Kitchen
Kewra helps reduce stress levels and regulate body temperature.
While it is primarily used in sweet dishes, it also adds a pleasant aroma to savoury recipes.
Kewra is a popular ingredient in cooling and refreshing beverages, especially during summer or in hot climates.
Extracted from the flower of the pandanus plant, this essence imparts a unique and enticing flavour to a variety of dishes.
It is readily available at most supermarkets and local grocery stores.
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Recipes:
Kewra-Lemon Sharbat (Refreshing Cold Drink):
| Ingredients: |
| Kewra essence/ water |
4-5 drops |
| Lemon juice |
3-4 t.spoon |
| Rock salt |
½ t.spoon |
| Mint leaves |
5-6 |
| Pomegranate seeds |
2 t.spoon |
| Black pepper |
A pinch |
| Honey/rock sugar |
1 t.spoon |
| Recipe: |
| In a blender, combine half the mint leaves, 1 cup of water, 1 teaspoon of pomegranate seeds, and rock salt. Blend thoroughly. |
| Strain the mixture to remove seeds and fibre. |
| Add lemon juice, black pepper, the remaining mint leaves, pomegranate seeds, and honey. Stir well. |
| Finally, add the kewra essence and mix. |
| Serve chilled or at room temperature. |
| This flavorful and cooling drink is perfect for hot days. It also makes a refreshing beverage for parties, evening gatherings, or as a light appetizer. |
Kewra-Chironji Firni (Rice Pudding with Kewra Flavor):
| Ingredients: |
| Rice flour |
½ cup |
| Milk |
4 cups |
| Chironji (buchanania lanzan) |
¼ cup |
| Kewra water |
5-6 drops |
| Cardamom powder |
½ t.spoon |
| Water |
1 cup |
| Jaggery |
1 cup |
| Recipe: |
| In a deep pan, add 1 cup of water, cardamom, and chironji. Boil for 3-4 minutes. |
| Add jaggery and cook on medium heat for another 3-4 minutes. If the mixture thickens too much, add milk to adjust the consistency. |
| In a separate bowl, combine 1 cup of milk with rice flour and mix well. |
| Gradually add the rice flour mixture into the jaggery mixture, stirring constantly with a spatula or ladle. Then, add the remaining milk. |
| Cook for 5-6 minutes, adjusting the consistency to a semi-thick texture. |
| Finally, stir in the kewra water and cook for another 1-2 minutes. |
| Serve hot as a rich and satisfying dessert. |
| This dish is not only a healthy option for both children and adults but also makes a nutritious porridge for kids and an energy-boosting meal for elders. |
Kewra-Spinach Vegetable Curry:
| Ingredients: |
| Kewra water |
1 t.spoon |
| Spinach |
2 cup |
| Oil |
3 t.spoon |
| Cumin seeds |
1 t.spoon |
| Cauliflower |
½ cup |
| Cabbage |
½ cup |
| Peas |
½ cup |
| Tomato |
½ cup |
| Carrot |
½ cup |
| Salt |
As per taste |
| Black pepper |
1 t.spoon |
| Green chilli chopped |
2-3 |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| Heat 1 teaspoon of oil in a frying pan. Add cumin seeds and allow them to crackle over medium heat. |
| Add spinach leaves and chopped green chillies. Cook until the spinach wilts and changes colour. Then blend into a smooth paste using a hand blender. |
| In another pan, heat the remaining oil. Add all the vegetables (except tomatoes) and saute for 3-4 minutes. |
| Add ½ teaspoon of salt and 2 cups of water. Cook until the vegetables are about 80-90% done. |
| Add the sauteed vegetables, tomatoes, and black pepper powder to the spinach paste. Let them cook together for another 3-4 minutes. Adjust salt to taste. |
| Finally, stir in the kewra water and fresh coriander leaves. |
| This hearty and healthy curry is perfect for lunch or dinner. It's a nutritious and refreshing option for all ages. If preparing for children, consider omitting the green chillies for a milder flavour. |
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Herbs and Medicinal Plants
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