jathikai uses

gkarti

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#2
Hi @shruthikm

Check out here Yaar

The flavour of nutmeg works well in:

Sweet preparations like indian sweet poli, pies, puddings, custards, cookies, soufflés, cakes and pastries. It can also accompany sweet sauces, stewed fruits and raisins, breakfast cereals, iced nutmeg juice, nutmeg flavoured ice-cream and to make jam.

Savoury dishes like cheese sauces, soups, gravies, pickles and works well when combined with tomatoes, peas, black beans, cabbage, spinach, broccoli, onions, eggplant, cauliflower, french beans, carrots, potatoes and pumpkin. It also combines well with egg, chicken, meat products, pasta and rice.

Beverage toppings like eggnog, cappuccino foam, tea froth, milkshake, black coffee, sometimes wine and punches.


Read more: http://www.penmai.com/forums/nature-cure/8384-nutmeg-jathikai-its-benefits.html#ixzz4E0jqDgc3
 

kasri66

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#3
Dear @shruthikm


Karthiga @gkarti has given detailed uses of Jadhikaai a.k.a Nutmeg

We get two spices from this tree namely nutmeg (jadhikaai) and Mace (jadhipaththiri). As far as I know, in south indian dishes we use both these spices in sweet preaparation only. Jathikaai has strong flavor where as Mace ie., Jadhipathiri has mild fragrance but strong color. Though jathikai has medicinal value, only a pinch or two of this powder is to be added to food. Sometimes adding more than that can make it poisonous.

A small piece of jathikaai and small bit of jathipaththiri can be fried in ghee and powdered and added to any dessert made out of jaggery (especially doing so for sarkarai pongal makes it so heavenly).

Similarly we can add both of them in homemade garam masala and homemade chai masala.

Other than that very little amount of jathipathtiri can be given to infants as medicines.

Thanks for tagging me Karthy!
 

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