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How to Use Stone Flower in the Kitchen
The stone flower is highly beneficial in recipes due to its pungent and spicy aroma and flavour. It is a dried lichen with a distinct aromatic scent and rich taste, commonly used in savoury dishes for tempering.
Stone flowers are also beneficial for home remedies and are highly effective in aiding digestion.
It contains numerous antibiotic and anti-inflammatory compounds.
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Recipes:
Beetroot- stone flower fry:
| Ingredients: |
| Stone flower |
1 t.spoon |
| Mustard seeds |
1 t.spoon |
| Oil |
3-4 t.spoon |
| Coriander seeds |
1 t.spoon |
| Dry red chilli |
3-4 |
| Curry leaves |
1 t.spoon |
| Beetroot grated |
1 cup |
| Salt |
As per taste |
| Chilli powder |
1 t.spoon |
| Tamarind paste |
1 t.spoon |
| Jaggery (optional) |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| Heat a pan over medium flame and add 1 teaspoon of oil. |
| Add mustard seeds and let them splutter. |
| Add dry red chilli, stone flower, coriander seeds, and curry leaves, and roast until aromatic. |
| Set the roasted mixture aside and grind it well using a mixer grinder. |
| In a heavy-bottomed vessel, heat the remaining oil, add beetroot and salt, and saute for 4-5 minutes until fully cooked. |
| Add the ground spice mixture, red chilli powder, tamarind paste, and jaggery, then mix well. |
| Cook for another 2-3 minutes, then sprinkle with coriander leaves. |
| Serve with whole wheat chapati or brown rice. |
Stone flower-mix vegetable upma:
| Ingredients: |
| Stone flower |
1 t.spoon |
| Ghee |
2-3 t.spoon |
| Salt |
As per taste |
| Semolina |
½ cup |
| Water |
3-4 cups |
| Curry leaves |
1 t.spoon |
| Mustard seeds |
¼ t.spoon |
| Asafoetida |
¼ t.spoon |
| Mix vegetable chopped (potato, carrot, beans, peas, cauliflower) |
1 cup |
| Black pepper powder |
½ t.spoon |
| Lemon juice |
1 t.spoon |
| Coriander leaves |
1 t.spoon |
| Recipe: |
| Heat a heavy-bottomed pan, add 3 teaspoons of ghee and semolina, and roast until it turns aromatic and golden brown. |
| In a pressure cooker, heat 1 teaspoon of ghee and add mustard seeds. Once they splutter, add stone flower, asafoetida, and curry leaves. |
| Add mixed vegetables and salt, then pressure cook for 2-3 whistles. |
| Once the cooker is opened, add 3 cups of water and black pepper powder, and boil for 3-4 minutes. |
| Gradually add the roasted semolina while continuously stirring to avoid lumps. |
| Simmer for 5-7 minutes until a uniform mixture forms, then add lemon juice. |
| Garnish with coriander leaves and serve hot. |
| This dish is a great option for an evening snack and also serves as a healthy breakfast choice. |
Pomegranate-stone flower pickle (chutney):
| Ingredients: |
| Stone flower |
1 t.spoon |
| Pomegranate seeds |
1 cup |
| Black salt |
As per taste (1/2 t.spoon) |
| Black pepper |
½ t.spoon |
| Groundnut Oil |
3 t.spoon |
| Lemon juice |
1 t.spoon |
| Ginger |
1 t.spoon |
| Recipe: |
| Heat a pan over medium flame and add 1 teaspoon of oil. |
| Add stone flower and ginger paste, then roast for a while. |
| Transfer the roasted mixture to a mixer jar and add black salt, lemon juice, and pomegranate seeds. |
| Blend well, then add oil and mix thoroughly. |
| Serve with chapati, brown rice, or savoury porridge. |
| This pickle is a healthy choice for all age groups, helps increase appetite, and serves as a flavorful side dish in meals. |
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Herbs and Medicinal Plants
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