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How to Use Lemongrass in the Kitchen
Lemongrass is a highly aromatic herb with versatile culinary and therapeutic applications.
It is commonly used in green tea and other health-boosting beverages.
In aromatherapy, lemongrass serves as a natural mood enhancer.
Its fragrant leaves can be used for wrapping or steaming dishes to infuse them with a delightful aroma.
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Recipes:
Lemongrass-Quinoa Idli:
| Ingredients: |
| Lemongrass |
1 cup |
| Quinoa (soaked) |
1 cup |
| Chickpea lentils |
½ cup |
| Salt |
As per taste |
| Lemon juice |
1 t.spoon |
| Carrot |
1 |
| Recipe: |
| Soak quinoa seeds and chickpea lentils for 7–8 hours. |
| Blend them into a coarse paste along with ¼ cup of lemongrass and some water, ensuring a dripping consistency. |
| Allow the batter to ferment for 3-4 hours. |
| Prepare a steamer and place an idli steamer plate inside. Line the plate with lemongrass leaves. |
| Pour the idli batter into the molds and steam for 5–6 minutes or until fully cooked. |
| Remove the lemongrass leaves from the bottom and serve hot with ghee or green chutney. |
| Lemongrass enhances the aroma and flavour of the idli, making it a unique and delicious dish. This innovative recipe is perfect for tiffin, gentle on the stomach, and appealing to children. |
Lemongrass-Rose Drink:
| Ingredients: |
| Lemongrass |
½ cup |
| Rose petals |
¼ cup |
| Rock sugar |
2 t.spoon |
| Coconut water/ water |
2 cup |
| Salt |
A pinch |
| Cardamom powder |
A pinch |
| Recipe: |
| Finely chop lemongrass and add it to hot water. Let it steep for 30 minutes. |
| Once the water has cooled, strain it using a sieve. |
| Add rose petals, salt, and sugar, then blend the mixture in a grinder. Strain again if any fibres remain. |
| Finally, mix in cardamom powder and serve chilled. |
| This refreshing summer drink is not only cooling but also a healthy option for both children and adults, especially for those dealing with hyperacidity. |
Lemongrass Onion Curry:
| Ingredients: |
| Lemongrass |
1 stem |
| Onion |
½ cup |
| Green chilli |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Mustard seeds |
½ t.spoon |
| Salt |
As per taste |
| Coconut fresh grated |
½ cup |
| Turmeric |
½ t.spoon |
| Oil |
2 t.spoon |
| Recipe: |
| Heat oil in a heavy-bottomed pan and add mustard seeds. |
| Once they start crackling, add curry leaves and green chilli. Saute for a minute. |
| Add chopped onions and saute until translucent. |
| Add coconut, lemongrass, and 2 cups of water. Let it cook for 20-30 minutes. |
| Once fully cooked, adjust the consistency to a semi-liquid texture. Remove the whole lemongrass stems. |
| Take off the heat and serve hot. |
| This flavorful curry pairs well with brown rice or as a side dish. It is not only a delicious meal option for lunch and dinner but also beneficial for healthy hair and skin. |
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Herbs and Medicinal Plants
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