Tulsi ‘Holy Basil’ is considered a sacred herb in India. Rich in antioxidants and micronutrients known to boost our immunity, Tulsi is often referred to as the ‘queen of herbs’. The herb is considered to have mild adaptogenic properties that help our body resist stressors. Part of the basil family Tulis is used in culinary for it’s robust yet slightly sweet and sometimes peppery flavour. Indeed, Tulsi is an excellent addition to savory dishes. Tulsi can also be infused as a tea and added into a fresh juice. In this week’s edition, Chef Kundan from Karma Royal Haathi Mahal shares two recipes this week to turn us on to Tulsi!
Tulsi Wala Grilled Pomfret
Ingredients:
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cut in to peaces
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cut in to peaces
Method:
- Clean and make slits on the fish.
- Mix together all the ingredients and make a smooth paste.
- Apply this paste to the fish and keep aside for 25 minutes.
- Heat oil in a grill pan and cook the fish for 4 to 5 minutes and then turn the fish on the other side and let it cook for another 4 to 5 minutes.
- Serve hot with lemon wedges.
Tulsi Kadha
Ingredients:
Method:
- In a saucepan add 600 ml of water and add all the above mentioned ingredients.
- Bring it to boil and keep it boiling till reduced to half.
- Remove from the heat and strain the kadha.
- Serve hot.
