Basale Leaf Local Home Grown 500g

Basale Leaf Overview

Basale Leaf (also known as "Malabar spinach" or "Ceylon spinach") is a leafy green vegetable commonly used in various cuisines. It has a thick, succulent texture and a mild, slightly peppery flavor. Basale leaves are rich in nutrients and are often used in soups, curries, and stir-fries.

Nutritional Value of Basale Leaf (per 100g):

• Calories: 20 kcal
• Carbohydrates: 3.8 g
• Dietary Fiber: 1.4 g
• Protein: 2.2 g
• Fat: 0.4 g
• Vitamin A: 1,500 IU (30% of the daily recommended intake)
• Vitamin C: 30 mg (50% of the daily recommended intake)
• Calcium: 120 mg (12% of the daily recommended intake)
• Iron: 1.5 mg (8% of the daily recommended intake)
• Potassium: 340 mg (10% of the daily recommended intake)

Health Benefits of Basale Leaf:

1. Rich in Nutrients: High in vitamins A and C, calcium, and iron, which are essential for overall health.
2. Antioxidant Properties: Contains antioxidants that help protect against oxidative stress.
3. Supports Digestive Health: The fiber content aids digestion and helps maintain gut health.
4. Anti-inflammatory: May help reduce inflammation in the body.
5. Promotes Bone Health: High calcium content supports bone strength and density.

How to Eat Basale Leaf:

• Raw: Can be used in salads or as a garnish.
• Cooked: Commonly added to soups, stews, or stir-fries.
• Blended: Can be blended into smoothies or pestos.

Recipes Using Basale Leaf

Indian Recipes

1. Basale Leaf Curry

• Ingredients:
  • Basale leaves: 2 cups, chopped
  • Onion: 1, finely chopped
  • Tomato: 1, chopped
  • Green chili: 1, slit
  • Turmeric powder: 1/2 tsp
  • Coconut oil: 2 tbsp
  • Salt: to taste
• Method:
  1. Heat coconut oil in a pan; add chopped onion and sauté until translucent.
  2. Add tomatoes, green chili, turmeric powder, and salt; cook until soft.
  3. Add chopped basale leaves; sauté for 5-7 minutes until wilted.

2. Basale Leaf Stir-Fry

• Ingredients:
  • Basale leaves: 2 cups, chopped
  • Mustard seeds: 1/2 tsp
  • Garlic: 2 cloves, minced
  • Green chili: 1, chopped
  • Oil: 2 tbsp
  • Salt: to taste
• Method:
  1. Heat oil in a pan; add mustard seeds and let them splutter.
  2. Add minced garlic and green chili; sauté for 30 seconds.
  3. Add chopped basale leaves and salt; stir-fry for 5-7 minutes.

3. Basale Leaf and Potato Stew

• Ingredients:
  • Basale leaves: 1 cup, chopped
  • Potato: 1, diced
  • Onion: 1, chopped
  • Coconut milk: 1 cup
  • Curry powder: 1 tsp
  • Salt: to taste
  • Oil: 2 tbsp
• Method:
  1. Heat oil in a pot; add onions and sauté until golden.
  2. Add diced potatoes and curry powder; cook for 5 minutes.
  3. Add coconut milk and chopped basale leaves; simmer until potatoes are cooked.

4. Basale Leaf Daal

• Ingredients:
  • Toor dal: 1 cup, cooked
  • Basale leaves: 1 cup, chopped
  • Onion: 1, chopped
  • Tomato: 1, chopped
  • Turmeric powder: 1/2 tsp
  • Salt: to taste
  • Oil: 2 tbsp
• Method:
  1. Heat oil in a pan; add onions and sauté until soft.
  2. Add tomatoes, turmeric, and salt; cook until tomatoes are mushy.
  3. Add cooked dal and chopped basale leaves; simmer for 10 minutes.

5. Basale Leaf Raita

• Ingredients:
  • Basale leaves: 1 cup, chopped
  • Yogurt: 1 cup
  • Cucumber: 1/2, grated
  • Cumin powder: 1/2 tsp
  • Salt: to taste
• Method:
  1. In a bowl, mix chopped basale leaves, yogurt, grated cucumber, cumin powder, and salt.
  2. Chill in the refrigerator before serving.

Non-Indian Recipes

1. Basale Leaf Salad

• Ingredients:
  • Basale leaves: 2 cups, chopped
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1, diced
  • Olive oil: 2 tbsp
  • Lemon juice: 1 tbsp
  • Salt and pepper: to taste
• Method:
  1. In a bowl, combine chopped basale leaves, cherry tomatoes, and cucumber.
  2. Drizzle with olive oil, lemon juice, salt, and pepper; toss well.

2. Basale Leaf Quiche

• Ingredients:
  • Basale leaves: 1 cup, chopped
  • Eggs: 3
  • Milk: 1/2 cup
  • Cheese: 1 cup, grated
  • Pie crust: 1 (store-bought or homemade)
  • Salt and pepper: to taste
• Method:
  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, whisk eggs, milk, salt, and pepper; stir in chopped basale leaves and cheese.
  3. Pour the mixture into the pie crust and bake for 30-35 minutes until set.

3. Basale Leaf Pesto

• Ingredients:
  • Basale leaves: 2 cups
  • Garlic: 2 cloves
  • Pine nuts: 1/4 cup
  • Parmesan cheese: 1/2 cup
  • Olive oil: 1/2 cup
  • Salt and pepper: to taste
• Method:
  1. In a food processor, blend basale leaves, garlic, pine nuts, and cheese.
  2. Slowly drizzle in olive oil until smooth; season with salt and pepper.

4. Basale Leaf and Tomato Pasta

• Ingredients:
  • Pasta: 250g
  • Basale leaves: 1 cup, chopped
  • Cherry tomatoes: 1 cup, halved
  • Olive oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Salt and pepper: to taste
• Method:
  1. Cook pasta according to package instructions; drain.
  2. In a pan, heat olive oil; add garlic and sauté for 30 seconds.
  3. Add cherry tomatoes and chopped basale leaves; cook for 5 minutes.
  4. Combine with cooked pasta; season with salt and pepper.

5. Basale Leaf Smoothie

• Ingredients:
  • Basale leaves: 1 cup
  • Banana: 1
  • Yogurt: 1 cup
  • Honey: 1 tbsp
  • Milk: 1 cup
• Method:
  1. In a blender, combine all ingredients and blend until smooth.
  2. Serve chilled.

Basale Leaf is a versatile vegetable that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!