5 flavorful and healthy recipes with neem
April 26, 2022 6:49 pm
Neem leaves, packed with anti-inflammatory and antibacterial properties, have the medicinal properties of washing away toxins, boosting immunity and promoting blood circulation.
But when it comes to consuming these green leaves, we all tend to struggle because of their very bitter and pungent taste.
But you can make them delicious with some of these recipes without sacrificing their benefits. Thank you later!
Neem Begin, a popular Bengali dish, is basically a mixture of neem leaves and eggplant in oil.
Marinated eggplant with turmeric and salt. Heat the mustard oil, add the neem leaves and fry well until crispy. Set it aside.
Fry the chopped eggplant in the same pan until crispy. Add neem leaves, chopped peppers and salt. Please warm it with rice and enjoy.
Balancing the bitterness of neem by adding brown sugar to this traditional South Indian dish.
Mix kokum, neem leaves, jaggery powder, salt and jaggery with water to make a smooth paste.
Place coconut oil and mustard seeds in separate pans and spatter. Add curry leaves and dried red pepper and mix. Pour this tempering into the chutney. fun!
Roast mustard seeds and punch poron and grind to form a powder.
Fry the dried neem leaves and set them aside.
Add dried red pepper, punchporon and bay leaves to the same oil.
Add papaya, salt, potatoes, drumsticks, carrots and ginger paste and cook well.
Add water, eggplant and neem leaves.
Add spice powder and sugar and mix well. fun!
The fritters on these neem leaves are crispy and are soaked in batter and fried until crispy, so they don’t taste too bitter.
Mix chickpea flour, cumin flour, red pepper flour, salt, coriander flour, and rice flour with water to make a batter.
Soak the neem leaves in a batter and fry in hot oil until crispy and golden.
Hot serve.
This recipe is irresistible for tea lovers. It is also healthy and when taken daily, it helps reduce gastrointestinal problems and promotes blood circulation.
Bring 1 cup of water to a boil. Add fresh neem leaves and soak for about 5 minutes.
Strain the mixture and add honey and lemon to it to cover the bitterness. Hot serve.
