Hi everyone,
I am back after a small break. Can't stop blaming cold wave in Bangalore as last two weeks kids and mom were down with viral and some or the other infection. Many of you know how much I love lemongrass. So here it is, some talk about lemongrass and Thai cuisine which I just can’t resist to write.
Lemongrass- I remember in my childhood in rainy seasons or in winters my mom used to make lemongrass tea (Marathi-Gavti Chaha). Lemon grass was there in my childhood but I never knew it is lemongrass and it is also wildly used in any other cuisine apart from GAVTI Chaha (lemongrass tea).
Most of my students also have fallen in love with GAVTI Chaha (Lemongrass Tea) which I always prepare in the class. I remember people saying that they are ready to drop down in the class just to have that tea. Any way you all are welcome at my sweet home to have this tea which I myself am so fond off.
Lemon grass does have lots of health benefits which I have come across after Google searching.
Lemongrass has been recommended for stomachaches, diarrhea, gas, bowel spasms, vomiting, fever, the flu, and headaches and other types of pain. The herb (or its essential oil) may be applied externally to help treat acne, athlete’s foot, lower back pain, sciatica, sprains, tendinitis, neuralgia, and rheumatism. Check this link for more details about lemongrass-http://deancoleman.wordpress.com/2007/08/21/lemongrass-uses-and-benefits/
Thai Cuisine- I remember the first time I tasted Thai food was Thai red curry prepared by my best friend Parchi and I loved it so much. I never knew it was so simple to make and delicious. From that day whenever any friends or relatives visited our house I have prepared Thai curry and steamed rice for them to taste. Thai food is not as popular among us as Chinese or now Italian. People say they needs to develop the taste for Thai food. But after studying about Thai food in depth it is similar to costal food like stews, Gaon xacuti curry commonly made in India which uses fresh coconut a lot.
Lemongrass is lavishly used in Thai Currys, noodles and soups. That’s one reason I adore Thai food. I can’t stop my hands to add one extra bunch of lemongrass leaves in my Thai recipes. Once my hubby did notify that my love for lemongrass is overflowing in the recipe and I have reduced it to make it more balanced.
Galangal (Thai ginger) which is milder or sweet version of ginger can be substituted by normal ginger. It is usually used to flavor Thai soups and is one of the key Thai herbs and spices used for all Thai curry pastes. Galangal has many medicinal properties similar to ginger. It stimulates digestion and also helps to settle stomach upsets and ease nausea.
Thai basil is not same as Italian basil. It has sweet fennel like taste. It has antioxidant, antiviral, and antimicrobial properties.
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Kafir lime -It is one of the key Thai herbs and spices for curry dishes. Kaffir lime is abundant with fragrant sents. The leaves contain calcium, beta-carotene, and vitamins A, B2 and C.
There are many other dry Asian herbs also used in Thai like cinnamon, nutmeg, star aniseed, fennel, and bay leaf. Herbs and Spices are an essential part of Thai cooking. Used in combination, they help achieve a balance of the four essential Thai tastes: salty, sour, spicy, and sweet.
It is very easy to cook, healthy, less oily and less time consuming. Don't forget to explore Thai food. Give it a chance. I am very much confident that you are going to love it.
So keep cooking and baking for love of our family!!!
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