SLC S21 Week 3 - Herbal Medicine in the Kitchen.

Herbal medicine is an essential kitchen item. These natural medications enhance the taste and color of our food. In Sri Lanka, we use them frequently in our cuisine. Some herbs improve the flavor of the dish, while others add a distinct aroma. These herbal medicines in our kitchen have several health benefits too. Now let's move on to the homework session.

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I would like to prepare Herbal Rice Porridge which is very common in my country

Recipe :

Ingredients:

• Curry leaves (Karapincha) – 1 handful.
• Garlic – 3 cloves
• Ginger – 1-inch piece
• Rice – 1/2 cup
• Coconut milk – 1 cup

How to prepare:

First, wash the rice and transfer it to a pan. Then add the coconut milk, salt, and water, and cook. Next, put chopped garlic, ginger and curry leaves into a pan. Then let it dry for a few minutes until it turns golden. Next, add them to the rice mixture and combine thoroughly. Finally, serve the cooked herbal rice porridge warm.

Herbal benefits:

Curry leaves: Curry leaves help digestion and contains significant amounts of vitamins A and C. This promotes eye health and immunity.

Garlic: As garlic has antibacterial properties it helps to boost immunity as well as it helps to lower cholesterol.

Giner: We all know that ginger can help with nausea, inflammation, and digestion.

This simple herbal rice brings warmth and health benefits to our daily meals.

I'd like to talk about turmeric (Kaha) and cinnamon, which are widely available in my country.

Turmeric (Kaha):

Turmeric is a popular yellow spice in Sri Lanka. It contains turmeric, which is a strong anti-inflammatory and antioxidant. When add turmeric to our foods it helps to reduce joint pain. And also, it help to improve heart health and protect the body from infections. In Sri Lanka, we commonly use them because they provide a pleasant, earthy flavor.

Cinnamon:

Cinnamon, which has antibacterial and antifungal properties, can help prevent infections and regulate blood sugar levels in the body. Adding a small pinch of cinnamon to our daily tea or curries can improve our health.

First, I would like to talk about Pandan Leaves (Rampe).

Uses

Pandan leaves give fragrance to both rice and curries. Pandan leaves are especially useful when cooking fish or meat since they provide flavor.

Cooking

To get a delicious aroma while cooking rice, add little pieces of pandan to the rice cooker. We also use them for flavoring curries before they are cooked. The reason for adding it is to achieve a pleasant scent and a unique taste.

Following that, I'd want to discuss Gotu Kola.

Uses

Consuming Gotu kola can help us remember things better and heal wounds.

Cooking:

In Sri Lanka, they are usually used as sambal. It can also be used on fresh salads.

The third one is Lemongrass (Sera).

Uses:

Lemongrass is great for digestion. It also helps with stress relief.

Cooking :

We use them into our curries and tea for a fresh flavor.

The fourth one is coriander (koththamalli).

Uses:

Drinking or incorporating them into our daily meals helps digestion and cools the body.

Cooking:

Add them to curries or tea. We can use them as seed or as a powder.

The last one is Mint.

Uses:

It improves digestion and freshens the breath.

Cooking

We include them in sambal, salads, and drinks.

Cumin Detox Drink

• Coriander seeds 1 teaspoon
• Cumin seeds 1 teaspoon
• Water 2 cups

Hot to prepare:

First, wash coriander and cumin. Next, put them in to a pan and add the water and boil for ten minutes. Then, after straining, serve it warm.

Benefits.

This detox drink helps to cleanse the liver and kidneys. Furthermore, it helps digestion and helps remove toxins from our bodies. Cumin is thought to improve metabolism, while coriander helps wash out toxins in our bodies. Drinking them daily, particularly in the morning, helps to enhance digestion and energy levels.

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Thank you for reading my post.