When we have a fever, it’s common to lose our appetite and not feel like eating. However, our body still requires nourishment during this time. Here, we’ve gathered some recipes that not only provide essential nutrients but also serve as comfort food. These dishes can help improve taste and even boost appetite.
Home Remedy for Low-Grade Fever:
This remedy is effective for lowering fever. Boil 20 basil leaves along with 2 cloves in 1 liter of water. Let it simmer until the water reduces to half its original volume. Strain the mixture and store it in a bottle. Drink this concoction every two hours.
There are several Indian foods that are suitable to consume during a fever. These options are not only easy to digest but also help improve any unpleasant taste in the mouth. It’s important to avoid greasy, heavy, or spicy foods during this time.
Chicken Soup
Chicken Soup is the most recommended dish during fever. The hot fluids will soothe you and the protein content will energies your body.
Ingredients required- 500 gm shredded chicken, 1-litre chicken stock, 1 onion, 1 carrot, 1 tablespoon butter, 2 celery sticks, 1 tablespoon parsley, 1 teaspoon cornflour, salt and pepper as per taste.
Method-
- Chop onion, carrot and celery finely. Heat butter in a pan, add the veggies and saute for a while.
- Meanwhile, add chicken to another pot along with water. Let it boil until completely cooked.
- Add the sauteed veggies to the chicken pot. Dilute cornflour in 1 spoon of water and add it to the pot.
- Simmer for 10 more minutes. Add salt and pepper as per taste. Garnish with finely chopped parsley and serve hot.
Besan Sheera
Besan Sheera is an age-old remedy to bring relief from cold, cough and fever. You must have seen your grandmother making it. It soothes an itchy throat, opens up a blocked nose and brings relief from fever.
Ingredients required- 1 tbsp ghee, 2 tbsp besan, 1 cup milk, 1 tbsp powdered jaggery or brown sugar, ¼ tsp black pepper powder and a pinch of turmeric.
Method-
- Heat ghee in a pan. Now add besan and mix it well with the ghee.
- Let it cook till it starts turning golden-brown and gives a nutty aroma.
- Now add milk in batches and stir continuously to prevent the formation of lumps.
- Add black pepper powder and turmeric.
- Keep stirring and let the mixture come to a boil.
- Once done, transfer to a cup and drink hot.
Boiled Eggs
The protein content in eggs gives you energy, while the vitamins B6 and B12, zinc and selenium strengthens your immunity. The easiest way to have eggs during fever is by boiling them and making an egg salad.
Ingredients required- 2 boiled eggs, 2 tablespoon onion, 2 tablespoon tomato, 2 tablespoon capsicum, 2 pinches of black pepper and 2 pinches of salt.
Method-
- Dice one egg into eight equal parts.
- Sprinkle a pinch of black pepper and salt on it.
- Repeat the step with the other egg. Put them in a bowl.
- Add chopped onions, tomatoes and capsicum.
- Mix well and enjoy.
Khichdi
Khichdi is a wholesome meal that is the quintessential fever food. It is so easy to make and tastes absolutely amazing. You can pair it up with some coriander leaves, lemon juice and savour it with some mint chutney or curd on the side.
Ingredients required- ½ cup dal, ½ cup rice, ½ tsp turmeric, ½ tsp jeera, 1 bay leaf, 2 cloves, 2 cups of water and salt as per taste.
Method-
- Heat ghee in a cooker, add bay leaf and cloves in it. Saute for a few seconds.
- Now add jeera and let it crackle for a minute.
- Add washed dal and rice and mix well.
- Lastly, add turmeric and water.
- Mix well and put the lid on along with the whistle.
- Keep the flame medium and let it cook for 3 whistles.
- Once cooked, serve and savour.
Sooji Upma
Sooji Upma can be easily digested and is the perfect comfort food during fever. It contains carbs that provide energy to your body. You can add veggies to it if you want and make the dish more nutritious.
Ingredients required- 2 cups of water, 1 cup of sooji, 1 tablespoon mustard seeds, 10 curry leaves, 1 tablespoon channa dal, 1/4 cup boiled peas and 1 carrot, 2 tablespoon ghee and salt as per taste.
Method-
- Heat ghee in a pan. Add mustard seeds, curry leaves and chana dal. Let them crackle for 1-2 minutes.
- Now add chopped carrots and boiled peas. Mix well.
- Now add sooji and mix well. Let it roast for another 3-4 minutes. Keep stirring it to ensure the sooji doesn’t burn.
- Once the sooji turns golden-brown, add water while continuously stirring the mixture. This is to ensure that there is no lump formation.
- Add salt as per taste and mix well. Cook for 4-5 minutes more until the upma thickens a bit. Keep the consistency medium and switch off the flame.
- Serve it with coconut chutney or mint chutney.
Tomato Pepper Rasam
Tomato Pepper Rasam
This is an excellent remedy for restoring taste and appetite during a fever. It pairs well with boiled rice, but be sure to keep it mild. You can adjust the spices to suit your personal preference.
Ingredients:
- 2 cups water
- 2–3 tomatoes
- ½ tsp tamarind
- ¼ tsp fenugreek
- ½ tsp cumin seeds
- 1 tsp black peppercorns
- ¼ tsp turmeric
- A few roughly chopped coriander leaves
- A few curry leaves
- Salt to taste
- 1 tsp sugar
For Tadka:
- 1 tsp ghee or oil
- 2–3 garlic pods
- ¼ tsp mustard seeds
- 1 dry whole red chili
- ½ tsp cumin seeds
- ⅛ tsp asafoetida
- ¼ tsp turmeric
- A few curry leaves
How to Make Tomato Pepper Rasam:
- In a pressure cooker, combine all the ingredients and cook for 2–3 whistles. Alternatively, you can simmer everything in a pan for 10–15 minutes until cooked.
- Once slightly cooled, strain the mixture and set aside for the tadka.
- In a small pan, heat ghee and add the mustard seeds. Once they begin to crackle, add the cumin seeds.
- When the cumin seeds start to crackle, add the asafoetida, turmeric, curry leaves, garlic pods, and dry red chili.
- Cook for 1 minute or until the garlic turns golden brown.
- Pour this tadka over the strained tomato rasam and garnish with fresh coriander.
Curd Rice
Curd Rice
Ingredients:
- 1 cup boiled rice
- 1½ cups curd (yogurt) (avoid sour yogurt)
- 2 tbsp fresh coriander leaves
- Salt to taste
For the Tempering/Tadka:
- ½ tsp ghee
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 tbsp grated ginger
- 2 green chilies, finely chopped (optional)
- A few curry leaves
How to Make Curd Rice:
- Whisk the curd until smooth. If it’s too thick, you can add a little milk and mix well.
- Combine the yogurt, coriander leaves, and salt with the boiled rice, and mix thoroughly. Set aside.
- To prepare the tadka, heat ghee in a pan. Once hot, add the cumin seeds, mustard seeds, urad dal, and curry leaves.
- When the seeds begin to crackle, add the grated ginger and chopped green chilies, and sauté briefly.
- Pour the tempering over the rice mixture and mix well.
Curd rice is an excellent comfort food during a fever.
Tamatar Dhania Ka Shorba
Tamatar Dhania Ka Shorba
A delicious dish that’s perfect for boosting appetite.
Ingredients:
- 6 medium tomatoes, roughly chopped
- ½ cup fresh coriander, chopped
- 2 tbsp besan (gram flour)
- 2 tbsp butter
- 1 tsp cumin seeds
- 1 tsp Kashmiri red chili powder (for color and flavor)
- 1 tsp salt
- Sugar to taste (only if the tomatoes are too sour)
- 4 cups water
How to Make Tamatar Dhania Shorba:
- Wash the tomatoes and chop them roughly. Set aside.
- Rinse the coriander leaves thoroughly under running water using a colander, then chop roughly. Reserve some for garnishing and set aside.
- In a pan, melt the butter over low to medium heat.
- Add the cumin seeds and allow them to crackle.
- Sauté the besan for about a minute.
- Add the chopped coriander and sauté for 30 seconds.
- Add the tomatoes along with 1 cup of water and increase the heat.
- Once it reaches a rolling boil, reduce the heat to low and cover. Cook for about 15 minutes, stirring occasionally.
- Remove from heat and let it cool completely.
- Transfer the tomatoes and liquid to a large blender and blend into a smooth purée.
- Pour the purée back into the same saucepan. If your blender doesn’t grind the seeds finely, strain the soup through a sieve.
- Add the remaining 3 cups of water.
- Boil the shorba over medium heat, then add the chili powder and salt. If needed, add sugar to balance the flavors.
- Let it simmer over low heat for 7-8 minutes.
- Serve hot, garnished with chopped coriander leaves.