Ingredient Ideology | LOVE FOR LEMONGRASS By: Dr. Kaviraj Khialani- Celebrity Master Chef.
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Lemongrass is an herb with a lemony scent. The culinary herb is produced from the stalk of the lemongrass plant. This plant grows in many tropical climates, most notably in Southeast Asia. Lemongrass is a plant. The leaves and the oil are used to make medicine. Lemongrass is used for treating digestive tract spasms, stomach-ache, high blood pressure, convulsions, pain, vomiting, cough, achy joints (rheumatism), fever, the common cold, and exhaustion. It is also used to kill germs and as a mild astringent.
Lemongrass is native to the tropical countries of India, Cambodia, Indonesia, China, Guatemala, Sri Lanka and Malaysia. It grows upright in dense bunches and thrives in moist, warm climates with well-drained, loose, dry, loam soils.
The lemongrass herb has stalks that are fibrous and smell much like lemons. In an essential oil, the scent is fresh and light with a hint of lemon. Lemongrass can be found in subtropical and tropical areas, where it thrives on fertile, well-drained, sandy and loamy soil that is exposed to direct sunlight. Lemongrass tea is generally a safe and healthy herbal drink. Animal and laboratory research has shown that lemongrass has anti-inflammatory, antimicrobial, and anticancer properties. Lemongrass may also help protect your stomach lining and improve your lipid profile
Here are a few Health Benefits of using Lemongrass in our Daily Cooking.
Lemongrass has pain- killer properties and is useful in a number of ways.
It helps to cure respiratory diseases & can protect liver from damage.
It has anti- fungal properties as well, can help reduce diarrhoea.
Lemongrass promotes in detoxification of our body in a number of ways.
It Is a great immunity booster and also helps treat fever.
Lemongrass is good for our skin and bone health as well.
It can be helpful to us since it helps prevent anaemia and also lowers cholesterol.
Here are a few of my favorite Recipes with Lemongrass:
Recipe-1] LEMONGRASS & ASPARAGUS SOUP
Ingredients:
Fresh lemongrass- 4-5 no, cut into medium sized pieces.
Asparagus- 10-12 no, tips trimmed for garnish, rest to be sliced
Oil-1 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Onion-1 small, chopped
Salt and pepper to taste
Mixed herbs- ½ tsp
Maida- 1-2 tsp
Chili flakes- ½ tsp
Sweet potato- ½ cup cubed
Water/ stock- 2-3 cups
Flax seeds/ melon seeds-2 tsp
Fresh cream-1/4 cup
Cheese-2-3 tsp
Assorted fresh herbs for garnish
Method:
1. Pre-prep all the ingredients for the lemongrass- asparagus soup.
2. Heat oil and butter in a pan, saute the lemongrass pieces, garlic and onions for a few seconds. For non-veg versions we can add some chopped bacon as well.
3. Add in the sweet potatoes, asparagus slices, add in the seasonings, herbs, chili flakes, seeds and mix well, also add some maida and saute for 20 seconds.
4. Now pour in the liquid content/stock or water and allow the ingredients to soften and cook for 12-18 mins, cool, remove the lemongrass pieces and then puree, strain the soup.
5. Bring the contents of the soup back to a boil, add in the cream and simmer for 3-4 mins, check for salt and adjust seasonings and texture accordingly.
6. Serve the delicate and refreshing soup piping hot and garnish with some herbs, chili flakes, micro-greens etc.
Recipe-2] LEMONGRASS TEMPERED FRIED RICE
Ingredients:
Basmati rice- 2 cups boiled
Oil-2 tsp
Butter-1 tsp
Lemongrass- 10-12 pieces’ cut
Garlic- 1 tsp sliced
Ginger-1 tsp shredded
Shallots- 6- 8 no sliced
Boneless chicken breast- 1 cup sliced thinly
Eggs-2-3 no
Salt and pepper to taste
Assorted veggies for color- carrots/ cabbage/green capsicum etc
Cut them into small pieces/ cubes/ dices.
Soy sauce- 2-3 tsp
Red chili sauce-1-2 tsp
White vinegar/ chili vinegar- 1-2 tsp
Roasted crushed peanuts-2-3 tsp
Spring onion greens- 2-3 tbsp. chopped
Method:
1. Pre-prep all the ingredients as per the recipe. Heat 1 tsp oil in the pan and break in the eggs, scramble them add salt and pepper and cook for 2-3 mins, remove and keep aside.
2. Heat oil and butter in a wok/ pan add in the garlic, ginger, shallots, and lemongrass, and saute for a few seconds.
3. Add in the chicken pieces and saute them on a high flame for 1-2 mins, add in the seasonings, sauces, little water and allow the chicken to cook for 6- 8 mins.
4. Also we can use assorted colorful veggies as listed which can be going into the pan as well side by side and cook.
5. Add in the boiled rice and greens, give them a nice mix and cook for 3-5 mins and then dish out, serve hot.
Recipe- 3] LEMONGRASS FLAVORED GREEN VEG CURRY
Ingredients:
Oil-2 tsp
Lemongrass- 6- 9 pieces’ cut
Garlic-1 tsp sliced
Ginger/thai galangal- 2 tsp sliced
Shallots- 4-6 no peeled and cut 1 x 2
Eggplant- 1 cup cubed
Fresh basil leaves- 10-12 no
Broccoli florets-1 cup
Mushrooms-1/2 cup cut 1 x 2
Snow peas- 10-12 no
Carrots-1/4 cup cubes
Babycorn- 2-3 no sliced
Salt to taste
Green curry paste- 2-3 tsp
Sugar- 1 pinch
Water-1/2 cup- 1 cup
Coconut milk- 2 cups thick
Cornstarch solution- 2-3 tsp.
Coconut cream/ tender coconut/ basil leaves for garnish
Method:
1. Pre-prep all the ingredients for the lemongrass flavored curry.
2. Heat oil in a pan add in the lemongrass, ginger/galangal, fresh basil, green curry paste, add in some water to prevent the curry paste from sticking or burning.
3. Add in the assorted veggies of your choice and saute for a couple of minutes, add ½ cup water and 1 cup coconut milk and simmer for 8-10 mins.
4. Pour in a little more coconut milk as per texture desired along with a little corn starch solution to thicken up a bit, cook for 2-3 mins, garnish with fresh basil/ coconut cream and serve hot with steaming hot sticky jasmine rice/ lemongrass flavored white rice.
Recipe- 4] PAN FRIED LEMONGRASS FISH FILLETS
Ingredients:
Boneless fish fillets- 450gms- 750gms, sliced
For the marination:
Oil-2-3 tsp
Lemon juice- 2-3 tsp
Ginger shreds- 2 tsp
Mixed herbs-1/2 tsp
Chili flakes-1/2 tsp
Soy sauce-1 tsp
Brown sugar-1 tsp
Basil leaves- 5-6 no
White wine-2-3 tbsp. optional
Salt and pepper to taste
For pan-frying the fish:
Maida-1 cup
Oil-1/4 cup
Butter-2-3 tsp
For the accompaniments and plating:
Butter-2-3 tsp
Garlic-2-3 tsp sliced
Shallots- 5-6 no, cut 1 x 4
Spring onion greens- ½ cup chopped
Salt and pepper to taste
Steamed white rice/brown rice- 2 cups
Lemon grass- 5-7 pieces
Flax seeds/ melon seeds- 2-3 tsp
Jalapenos/ slit green/ red chilies- 2-3 no
Blanched spinach leaves- 1 cup
Method:
1. Pre-prep all the ingredients as per the recipe for the fish.
2. Prepare the fish fillets, apply the marination, keep them aside for 12-15 mins in the refrigerator.
3. Coat the fillets with dry maida/refined flour and pan fry it in a little oil and butter in a medium-hot pan for 2 mins on each side, remove and place on a baking tray, cook in the oven for 8-10 mins at 180 degrees celsius.
4. To prepare the accompaniments, heat oil and butter in a pan add in the lemongrass, garlic, shallots, spring onion greens, spinach, salt, pepper, chilies, seeds and give it a nice mix and toss.
5. Add some white wine or lime juice at this stage if desired and add in the cooked steamed rice and mix well. Cook for 2 mins, continue the plating of the fish, starting with a base of rice and greens, and top it up with the cooked fish and garnish with herbs/ garlic butter sauce, etc and serve hot.
Recipe-5] LEMONGRASS PISTACHIO PUDDING
Ingredients:
Lemongrass- 8-10 pieces’ cut
Full fat/cooking cream- 750 ml
Sugar-1/2 cup
Condensed milk- ¼ cup
Lemon essence-2-3 drops
Pistachios- 2-3 tsp chopped
Gelatin- 2-3 tbsp. hydrated
Assorted berries/ herbs/ nuts/ seeds/ praline etc for garnish
Method:
1. A delicate and delicious dessert with a mild and refreshing lemony flavor in it.
2. Start using a thick-bottomed saucepan, warm up the cooking cream and add in the sweeteners to taste and stir for 2-3 mins.
3. Add in the lemongrass pieces and allow them to infuse their flavor in the cream for 8-10 mins, remove.
4. Cool down the mixture and add in the pistachios, lemon essence and fold in the hydrated gelatin/ agar agar and mix well.
5. Pour the mixture into ramekins/ small baba mould etc and allow them to chill in the refrigerator and set for 3-4 hours.
6. Carefully demold the dessert and plate it using elements of color and crunch to add variety and eye appeal on the plate and serve it chille
Recipe-6] LEMONGRASS INFUSED HERBAL TEA
Ingredients:
Lemongrass- 6-8 pieces
Water- 750 ml
Lime slices- 2-3 no
Ginger slices- 3-4 no
Mint leaves- 8-10 no
Cinnamon stick- 1-inch piece
Peppercorns- 3-4 no crushed
Basil leaves- 2-3 no
Method:
1. Prepare all the ingredients for the herbal spiced tea.
2. There are various combinations to work on when it comes to the infusion of flavors into warm/hot beverages.
3. Startup with a saucepan, warm up the water, add in the lemongrass and all the other ingredients as well, simmer for 8-10 mins, bring to a light boil and turn off the flame.
4. Allow resting for a couple of mins, carefully strain it out using a strainer or a muslin cloth into serving small teacups and enjoy this any time of the day for a nice digestive effect and immunity-boosting drink as well with lemongrass.
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