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How to Use Mace in the Kitchen
Mace is a versatile spice that enhances the flavour of both savoury and sweet dishes.
It has a fragrance similar to nutmeg but with a milder taste.
Due to its subtle flavour, mace is ideal for lightly spiced recipes.
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Recipes:
Mace-Chilli curry paste:
| Ingredients: |
| Mace |
3-4 pieces |
| Chilli red and green (medium spicy and chopped) |
3-4 each |
| Salt |
As per taste |
| Oil |
3-4 t.spoon |
| Lemon juice |
2 t.spoon |
| Lemon zest |
1 t.spoon |
| Cilantro/coriander root and stem |
1 cup |
| Garlic paste |
1 t.spoon |
| Onion (chopped) |
½ cup |
| Cumin seeds |
1 t.spoon |
| Recipe: |
| Heat oil in a pan over medium flame. |
| Add cumin seeds and let them splutter. |
| Add chillies, onion, and garlic, then saute well. |
| After 2-3 minutes, add cilantro or coriander root and cook for another minute. |
| Transfer the mixture to a bowl and let it cool. |
| Blend it into a paste with lemon zest, mace, salt, and lemon juice. |
| This flavorful paste can be served as a side dish or used as a curry base. Store it in the fridge for 2-3 days. |
Mace-Raw banana rice:
| Ingredients: |
| Mace powder |
1 t.spoon |
| Raw banana (chopped) |
1 cup |
| Brown rice |
½ cup |
| Water |
For cooking rice |
| Turmeric |
1 t.spoon |
| Cumin seeds |
1 t.spoon |
| Salt |
As per taste |
| Coconut oil |
2 t.spoon |
| Curry leaves |
1 t.spoon |
| Green chilli (chopped) |
1 t.spoon |
| Ginger (grated) |
1 t.spoon |
| Desiccated coconut |
2 t.spoon |
| Tamarind paste |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| Boil brown rice until it is 80-90% cooked. Set aside. |
| Heat oil in a pressure cooker and add cumin seeds. |
| Once the cumin crackles, add curry leaves, ginger, and green chilli. |
| Add raw banana pieces, turmeric, salt, and 1 cup of water. |
| Pressure cook for 2-3 whistles. |
| Allow the mixture to cool, then evaporate any excess water if needed. |
| Add the boiled rice, tamarind paste, and mace powder, then cook for 2-3 minutes. |
| Garnish with grated coconut and coriander leaves. |
| This dish aids digestion and makes a healthy tiffin option for children. It is also lower in calories than traditional rice dishes, making it a suitable choice for individuals managing obesity. |
Mace-Almond tea
| Ingredients: |
| Mace |
½ t.spoon |
| Almond (soaked) |
8-10 |
| Jaggery |
1-2 t.spoon |
| Water |
1 cup |
| Cardamom |
¼ t.spoon |
| Recipe: |
| Peel the almonds and blend them with 1 cup of water in a mixer-grinder. |
| Strain to extract the almond milk. |
| Boil the almond milk for 1-2 minutes, then add jaggery and cook for a while. |
| Add mace and cardamom powder, then simmer for 4-5 minutes. |
| Serve hot. |
| This is a nutritious alternative for individuals allergic to dairy products. It also serves as a wholesome breakfast option for children and a nourishing drink for the elderly with debility. |
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