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How to Use Nutmeg in the Kitchen
Nutmeg powder enhances the flavour and aroma of various sweet dishes while supporting digestion and appetite.
Freshly ground or desiccated nutmeg retains more fragrance and taste, making it a valuable ingredient in recipes.
It is particularly useful in rich, cheesy, dairy-based, and sweet preparations, aiding digestion and adding depth to the dish.
In savoury dishes, nutmeg powder imparts a warm and aromatic touch, elevating the overall flavour profile.
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Recipes:
Nutmeg-Coconut Pulpy:
| Ingredients: |
| Nutmeg |
¼ t.spoon |
| Coconut fresh cream |
1 cup |
| Coconut water |
1 glass |
| Rock sugar |
1 t.spoon |
| Strawberry |
1-2 |
| Recipe: |
| Take coconut cream and water in a mixer jar and blend well. Keep some small chunks of cream aside for garnish. |
| Add rock sugar and nutmeg powder, then blend until a smooth, semi-liquid consistency is achieved. |
| Pour into a glass and top with freshly cut strawberries and reserved coconut cream chunks. |
| This nutrient-rich drink is a great alternative to regular juice for breakfast. Packed with hydrating and nourishing properties, it helps rejuvenate the skin and hair naturally. |
Nutmeg Spiced Elephant Yam:
| Ingredients: |
| Nutmeg powder |
1 t.spoon |
| Elephant Yam chopped |
1 cup |
| Water |
2 cup |
| Oil (sesame) |
For frying |
| Salt |
As per taste |
| Black pepper |
½ t.spoon |
| Kokum juice |
2-3 t.spoon |
| Sesame seeds |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Ginger (grated) |
1 t.spoon |
| Recipe: |
| In a pan, add water, salt, and roughly chopped elephant yam. |
| Boil until fully cooked, then strain the water. |
| Heat 2 teaspoons of oil in another pan. Add sesame seeds and curry leaves, letting them crackle. |
| Add the boiled elephant yam and salt to taste. |
| Mix in kokum juice, black pepper powder, and nutmeg powder. Stir well. |
| Serve hot, garnished with grated ginger, alongside brown rice or chapati. |
| This flavorful dish aids digestion, helps with bleeding piles, and supports those with anorexia. |
| It also serves as a nutritious alternative to potato-based recipes. |
Nutmeg-Wheat Porridge (Raab):
| Ingredients: |
| Nutmeg powder |
1 t.spoon |
| Whole wheat flour (coarse) |
½ cup |
| Jaggery |
½ cup |
| Water |
3 cup |
| Ghee |
2 t.spoon |
| Dry ginger powder |
½ t.spoon |
| Recipe: |
| Heat a non-stick or heavy-bottom pan over medium flame. Add ghee and wheat flour. |
| Roast until it turns aromatic and golden brown. |
| Meanwhile, boil water in a separate pot. |
| Gradually add the boiled water to the roasted flour while stirring continuously to avoid lumps. |
| Mix in jaggery and let it cook for 5-6 minutes. |
| Add nutmeg and ginger powder, adjusting the consistency to a semi-liquid state. |
| Serves hot. |
| This nourishing porridge aids digestion, supports postpartum revitalization for new mothers, and helps relieve stomach discomfort in babies aged 1-3 years. |
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