Add flavour to your day with organic lemongrass!

Native to South-east Asia, lemongrass is a herb that has won the hearts (and taste buds) of many a food enthusiasts around the world. Its fresh, lemony aroma and citrusy flavour is a perfect addition to recipes of desserts, drinks and curries.

Apart from adding flavour to dishes, this herb also brings with it a host of other benefits and uses:

– Power-packed with nutrients: lemongrass contains essential nutrients like folate, magnesium, potassium along with Vitamin C and B. It is also full of antioxidants and flavonoids and a rich source of zinc

– Good for cholesterol: The natural oil present in lemongrass promotes healthy cholesterol levels

– Flushes out toxins: Because of its diuretic properties, lemongrass cleanses toxins from the body, reduces uric acid levels and keeps the digestive system healthy

– Keeps the bugs away: Also known as citronella, lemongrass acts as a natural insect and mosquito repellant

– Good for blood: A study in 2015 shows that drinking lemongrass tea infusions for 30 days can increase blood hemoglobin, packed cell volume and the count of red blood cells in the body (1)

Just like fruits, vegetables and other herbs, the quality of the lemongrass and its benefits depend largely on the way it is grown.

Akshayakalpa Organic Lemongrass is grown on the same organic soil that is used to grow fodder for our cows. It is cultivated through organic farming practices – without the use of synthetic pesticides or fertilizers – and sundried to retain all its nutrients and warm, enticing aroma.

Lemongrass not only adds to the biodiversity on the Akshayakalpa farms but also adds an ancillary source of income to farmer families.

While you will find many recipes for mouth-watering delicacies on the internet, below are 3 simple ones to add flavour to your diet:

Recipe 1: Lemongrass Iced tea

With rising temperatures, this beverage is a perfect, natural way to cool off.

Ingredients:

– Akshayakalpa Organic Lemongrass

– Tea leaves

– 4 lemon slices

– 8 Ice cubes

– Akshayakalpa Multifloral Raw honey

Method of preparation:

– Combine 2 cups of water, lemongrass and tea leaves in a pan and bring to a boil

– Strain it into a bowl and cool to room temperature

– To a glass, add 4 ice cubes and 2 slices of lemons and 1 spoon of Akshayakalpa Multifloral raw honey. Pour the tea mixture over the ice cubes and serve chilled.

Recipe 2: Flavourful lemongrass milk

A perfect combination of goodness of organic milk and the delectable flavour of lemongrass!

Ingredients:

– 500 ml Akshayakalpa Organic milk ‘

– Akshayakalpa Organic Lemongrass

– ½ cup water

– 2 tbsp Akshayakalpa Multifloral Raw honey

– 2-3 cardamoms – crushed

– 2-3 peppercorns – coarsely ground

– 2-3 cloves

– ½ inch ginger pieces or 1 tsp dry ginger powder

– Few tulsi leaves

– Few mint leaves

Method of preparation:

– In a bowl, bring water to boil.

– Add milk, lemongrass, tulsi, mint leaves, cardamom, crushed pepper, cloves and ginger pieces.

– Bring to boil and switch of the flame

– Strain the lemongrass flavoured milk into a mug

– Serve warm or cooled

Recipe 3: Paneer Lemongrass coconut curry

Try this exotic dish to add a ‘Wow’ factor to your next family lunch!

Ingredients:

For the paste:

– Akshayakalpa Organic Lemongrass

– ½ cup coriander

– ½ inch chopped ginger

– 4-5 chopped garlic cloves

– 1 green chilli

– 2 tablespoons Akshayakalpa Organic cow ghee

– 2 tablespoons Akshayakalpa Organic set curd

– Salt to taste

For the curry:

– 200 grams Akshayakalpa Organic paneer

– 3 tablespoons Akshayakalpa Organic cow ghee

– 2 dried red chillis

– 7-8 curry leaves

– 1 teaspoon chopped ginger

– 1 teaspoon chopped garlic

– 1 onion

– 1 green chilli

– 1 cup water

– ½ teaspoon each of cumin powder and coriander powder

– Salt to taste

– 1.5 cups coconut milk

– Juice of half a lemon

Method of Preparation:

– To a blender, add the ingredients to make the marinade paste. Blend until smooth

– Add Akshayakalpa Organic paneer cubes to a bowl with the prepared paste to cover all the cubes

– Mix well and set aside for 20 minutes

– Heat 1 tablespoon of Akshayakalpa Organic ghee in a pan and pan fry the paneer pieces until golden brown

– Remove and serve on a plate

– For the curry, heat the 2 tablespoon of Akshayakalpa Organic ghee and add dried red chillies, curry leaves, ginger, onions and garlic and sauté for a few minutes.

– Add the remaining prepared marinade to the pan, add water and cook for 2 minutes. Add the seasonings and cook for 1 minute more

– Add the coconut milk and let it cook on low flame for 5 minutes

– To the mixture, add the paneer and let it cook further for 2-3 minutes

– Squeeze the lemon

– Best enjoyed with rice or rotis

References:

(1) https://www.medicalnewstoday.com/articles/321969#:~:text=The%20results%20of%20a%202015,30%20days%20into%20the%20study.