Adding flowers to your food can be a nice way to add color, flavor, spice and fragrant. I love cooking with flowers. I love to cook Broccoli cheese soup, Roasted garlic cauliflower curry, Steamed artichokes stuffed mushrooms, Drumstick flower cutlets, Banana blossom flower stir fry, I add saffron to rice dishes and fruit custards, Zucchini flowers fry, Rose flowers in tea and jams, Gongura flower chutneys etc
My favorite dish in all flower varieties is Gongura flower chutney (Hibiscus sabdariffa, Roselle, Red Sorrel). To my surprise there were no recipes related to this flower in either YouTube or Google. So I thought of posting one. Do prepare and enjoy this wonderful dish. Gongura flowers available once a year around Christmas period. You can find them in farmer's markets, Mexican markets and Indian stores.
Ingredients:
Half kg of Gongura flowers and seasoning stuff
For seasoning, Mustard seeds, Jeera seeds, 8 Dried Red chillis 8 cloves of garlic (u can skip if you don't like), Chana Dal (1 tab spoonful), Urad Dal (1 tab spoonful), Sugar or Jaggery, Asafoetida and Oil.
Wash Gongura flowers thoroughly, Separate green seeds from red petals. We just use red petals in cooking.
Take a pan, Add oil, Season it with Mustard seeds, Jeera seeds, Garlic, Chana Dal, Urad Dal, Red Chilli's. Grind this stuff after cooling.
In the same pan add our red petals and saute it with no oil or half spoon of oil. Petals are very tender and in couple of minutes it turns to paste. Add crushed seasoning stuff to this paste. Add salt to taste and also add two spoons of Sugar/Jaggery powder.
This chutney tastes sour, spicy and sweet. Gongura flower chutney is tastier than Gongura leaf chutney. These flowers provide significant amounts of fiber; It is rich in vitamin C, A, B-6, Iron, Magnesium, Potassium and Calcium. It also contains Polyphenolicacids, Flavonoids and Anthocyanins. These flowers having a cooling effect and act as an appetizer. These are very useful in relieving symptoms of fever. These flowers relieve indigestion, cold and cough. It cleanses the intestines and removes infections from the body.
If you suffer from allergies, introduce edible flowers into your body gradually, as they may exacerbate allergies.
Happy Cooking !!!
My favorite dish in all flower varieties is Gongura flower chutney (Hibiscus sabdariffa, Roselle, Red Sorrel). To my surprise there were no recipes related to this flower in either YouTube or Google. So I thought of posting one. Do prepare and enjoy this wonderful dish. Gongura flowers available once a year around Christmas period. You can find them in farmer's markets, Mexican markets and Indian stores.
Ingredients:
Half kg of Gongura flowers and seasoning stuff
For seasoning, Mustard seeds, Jeera seeds, 8 Dried Red chillis 8 cloves of garlic (u can skip if you don't like), Chana Dal (1 tab spoonful), Urad Dal (1 tab spoonful), Sugar or Jaggery, Asafoetida and Oil.
Wash Gongura flowers thoroughly, Separate green seeds from red petals. We just use red petals in cooking.
Take a pan, Add oil, Season it with Mustard seeds, Jeera seeds, Garlic, Chana Dal, Urad Dal, Red Chilli's. Grind this stuff after cooling.
In the same pan add our red petals and saute it with no oil or half spoon of oil. Petals are very tender and in couple of minutes it turns to paste. Add crushed seasoning stuff to this paste. Add salt to taste and also add two spoons of Sugar/Jaggery powder.
This chutney tastes sour, spicy and sweet. Gongura flower chutney is tastier than Gongura leaf chutney. These flowers provide significant amounts of fiber; It is rich in vitamin C, A, B-6, Iron, Magnesium, Potassium and Calcium. It also contains Polyphenolicacids, Flavonoids and Anthocyanins. These flowers having a cooling effect and act as an appetizer. These are very useful in relieving symptoms of fever. These flowers relieve indigestion, cold and cough. It cleanses the intestines and removes infections from the body.
If you suffer from allergies, introduce edible flowers into your body gradually, as they may exacerbate allergies.
Happy Cooking !!!
