Basil - Grow, Munch, Enjoy !

Its sometimes shocks me to know that most of my friends in India don't know how to eat Basil. In big cities, a few boutique-type vegetable shops do sell basil, but the buyers are all restaurateurs.

It shocks me because I have eaten lemon basil as long as I can remember. And frustrated with 'no basil' situation, I took to growing them a few years ago. Turns out, they are extremely easy to grow! Doesn't need more attention than what you give to a Tulsi/sacred basil plant.

The common way to basil is of course as a flavor add on or as a salad leaf. So, one day I thought of trying an 'Indian' way - fry the leaves. The result was quite impressive! The leaves were thin and therefore cooked quickly. With each bite, you get the strong flavor filling your mouth, your nostrils, while the fried leaves, coated with corn flour, tempts you to snack on.

Another experiment that I did was cooking basil with tiny local fish. Clean the fish, mix them with a thick paste of turmeric, salt, ginger, green chili and garlic. Finally, add a liberal amount of finely chopped basil and  and cook in steam . The taste is so good, you will not forget for quite some time!

Another weekend is here. How about flavoring it with a bit of basil - the oriental way?

Fern - Food For A Smile!

Ferns are in demand as a home decor. But if you cook the right one, it can also bring a big smile on your face. The aroma and the taste is so wonderful, I call it my happy dish - one that always lifts up my sagging spirit!.

Edible Fern, popularly known as 'Dheki' or 'Akoor'

Fern is quite popular in the North east India. The variety that we find there - quite in abandon - is the Pako/fiddlehead fern. But in Goa also, I have been lucky to find it, though only in monsoon. The variety is the swamp fern, and goes with the local name of 'akoor'. Sadly, many people, locals included, don't seem to know how to eat it :(

Cooking the fern is simple: chop them into tiny pieces. Chop some garlic cloves and fry them a spoonful of oil, add the fern now and fry until it goes tender. You can, also use cumin seeds for the seasoning, but its garlic that really brings out the flavor of the fern. Remember, you must wash the fern thoroughly before cutting. Because, once cut, a slippery substance starts to ooze out, making it difficult to wash it later. 

Want to get over your Monday blues? Try this happy dish! 

Vegetarian? Here's A 'Bird' You Can Eat!

Everyone knows a hummingbird. But have you ever seen a hummingbird flower? You did? Great! Now, have you ever tried eating one? There! Gotcha!

Hummingbird or 'Bok' - one of the tastiest flowers ever! Photo credit:
3Point141@gmail.com

The hummingbird flower is one of the tastiest flowers ever! In fact its been over 3 years since I ate my last, but I can still feel the taste!  


Before you eat a hummingbird,remember 2 things: 1) A fully grown, about -to-bloom bud will taste better than one on full bloom. 2) Dig your fingers inside the flower and remove the thin, green stalk that you find in between the petal. That is a bitter, inedible part.


If you like your food in its original flavor, like I do, then chop the flowers in small or medium pieces and just saute with a pinch of salt and turmeric, if you will. That's it!


But if you want a more exotic dish, then get a handful of rava (semolina) powder. Make a thin paste with water, dip the flower and dip fry in oil. You can eat it as a snack or as a side dish at lunch/dinner.


The hummingbird grows all year through and you can eat it anytime! And when you do that, no real birds will be hurt :)

Lily Pop , Anyone?

Water Lily aka 'Bhet phool' aka  'Shapla'

Almost every family in the north east India owns a pond. And gracing almost every pond is a family of Water Lilies. White, red and purple, the Lilies are called 'Bhet phool' or 'Shapla'(which is also the national flower of Bangladesh) and are a great attraction among local kids. The reason? The pop seeds of the Lilies, or, as we kids called them 'Lily Pops.' 


Its very easy to make Lily pops. The seeds in the Lily pod look very much like mustard seeds. Dry them in the sun and fry them later in a vessel until they pop. Don't forget to put the lid on. Lightweight and munchy, they are quite a delight! And the fact that its a free treat adds to the fun :)


The stalks of the Lily is also edible. Peel off the outer fiber and cook the inner, softer, fleshy part like you would cook a zucchini or a ridge gourd (tori/turai). You can cook them as a separate dish or as an add on. The taste is unforgettable!


So, go ahead, give yourself a free gift - a bowl of Lily pops!