Petals And Palates: Part #4, Two Amazing Flower Recipes For You To Try This Summer!
The summer holidays have begun, and it’s time to take a break and unwind. Creating delicious flower dishes is an art. These flowers add a burst of colour and aroma to your dishes and enhance your culinary experience with their unique taste. Whether you’re adding them to salads, infusing syrups, or using them as dessert garnishes, edible flowers provide a sensory journey that delights the palate and captivates the eyes.
Immunity Boosting Rosepetal – Jaggery Syrup
Rose petals are cooling agents and taste enhancers.
Ingredients
Rose petals – 2 bowls
Jaggery powder – 1 bowl
Turmeric powder – 3 teaspoons
Cardamom powder – as per the taste
Lemon juice – of 1 lemon
Preparation
Special tip: To make the recipe healthier, we suggest preparing it in clay pots. Also, use natural, pest-free flowers from your garden.
Step 1: Wash the rose petals two to three times. Boil the petals in water for a few minutes till the colour changes to pale white. Then, strain and keep the rose-infused water aside to cool.
Step 2: Melt the jaggery powder and make jaggery syrup. Filter the syrup to remove impurities.
Step 3: Mix rose water and jaggery syrup in a clay bowl. Boil for a few minutes, let the syrup thicken, and reduce the quantity. Add turmeric powder. Switch off the stove. Wait until the syrup becomes cool.
Step 4: Once the rose jaggery syrup cools, mix it with lemon juice and cardamom powder. Immunity-boosting Rose Jaggery syrup is ready.
Step 5: Transfer the syrup to a clean glass jar. You can store it in the refrigerator.
Consume this immunity booster syrup daily on an empty stomach for better results. It is ideal for kids and adults.
Moringa Flower Stir Fry
It is no wonder that we call moringa a ‘miracle tree’. The fruit, leaves, and flowers are packed with lots of nutrients and used for various dishes. Moringa blossoms are the perfect add-ons for gravies, soups and stir-fries. Here is a mouthwatering recipe for Moringa poo stir fry.
Ingredients
Drumstick flowers – 2 cups
Fresh Grated coconut – ½ cup
Turmeric powder – 1 tsp
Salt – to taste
Green Chillies – 2
Shallots or small onions – a few
Mustard seeds- 1 tsp
Curry leaves
Oil
Preparation
Step 1: Clean and wash the Moringa flowers.
Step 2: Heat two or three spoons of oil in a clay pot. Add the mustard seeds and let them split. Add the chopped onions and curry leaves. Saute until the onions turn pink.
Step 3: Add cleaned, fresh Moringa flowers. Mix well. Add salt and turmeric powder. Saute for some time. The moringa flower will start softening and changing colour. Keep the flame low and cover the bowl. Wait for a few minutes until it cooks well.
Step 4: Grind the coconut and chillies together without water. Combine the coconut-chilli mixture with the Moringa flower mixture. Saute well and switch off the flame. Enjoy with hot rice and ghee.