Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

MEALS THAT HEAL

Lemon and lovely

Lemon grass is a tall tropical grass. The fresh stalks and leaves have a clean lemon-like fragrance because they contain an essential oil, which is also present in lemon peel.It is grown throughout Southeast Asia, Southern India, Sri Lanka, Central A frica, Brazil, Guatemala, the U.S. and the West Indies.

The oil is used in perfume, soap, hair products, antifungal agents, incense, and potpourri. It is also a non-toxic insect repellent and used in aromatherapy. Lemongrass helps soothe an upset stomach. One to four cups of lemon grass tea a day helps relieve congestion, cough, bladder disorders, headache, fever, stomach ache, digestive problems, vomiting and flu symptoms.

Lemon grass (Cymbopogon citratus), a native of India, is widely used in Thai and Vietnamese cooking. This aromatic herb is used in Caribbean and many types of Asian cooking and has become popular in the United States. As it is a pungent herb, it is normally used in small quantities. The entire stalk of the grass can be used. The blade can be sliced finely and added to soups. The bulb can be bruised and minced for use in a variety of recipes.

The light lemon flavour of this grass blends well with garlic, chillies, and cilantro. The herb is frequently used in curries as well as in seafood soups. Lemon grass tea famous, the world over. It harmonises well with coconut milk, chicken and seafood, and there are countless Thai and Sri Lankan recipes that exploit this combination.

Now, for a recipe.

Ingredients

Lemon grass stalk: 2

nos.

Carrot: 20 gm

Capsicum: 20 gm

Asparagus: 15 gm

Zuccini: 15 gm

Baby corn: 15 gm

Onion, diced: 5 gm

Chopped garlic: 10 gm

Chopped red chillies: 10

gm

Light soy sauce: 15 ml

Kikkoman soya

sauce:15 ml

Salt to taste

MSG to taste

Sugar to taste

Corn flour: 50 gm

Oil: 500 ml

Method: Cut all the vegetables into bite-sized pieces. Finely chop the lemon grass. Dust the vegetables in the corn flour and deep fry them in hot oil till they turn crisp. Heat oil in a pan and add chopped garlic, red chilli and chopped lemon grass and sauté. Add a little water to the ingredients and add light soy and Kikkoman soy sauce. Add the seasoning and check for taste. Thicken the sauce with corn flour and add the vegetables. Just toss the vegetables and serve. Don’t allow the vegetables to remain for a long time in the sauce.

RISHI MANUCHA,

Sous Chef,

Taj Connemara

Printer friendly page  
Send this article to Friends by E-Mail