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HEALTH BENEFITS OF COCONUT

     My Dad always sings these lines from an old Malayalam Movie -

               Nalikerathinthe Nattil Enikkoru
               Nazhi Idangazhi Mann Undu,
               Oru Nazhi Idangazhi Mann Undu.

     Where the lyrical says that I have a small bit of land in the Land of Coconuts and that is our Gods Own Country - Kerala. Today is Kerala Piravi, the day the land was born. The State of Kerala was created on November 1, 1956, after Indian Independence on 15th of August 1947.
     There is also a mythological belief that Kerala was formed when Lord Parasurama(One of the incarnations of Lord Vishnu) threw his axe from Gokarnam southward across the ocean in rage. The action was done as repentance of killing the Kshatriyas, the sea receded and a narrow strip of land showed up from underneath. Henceforth Kerala is popularly called as "Gods Own Country". Kerala is celebrating its 63rd Kerala Piravi Day this year and The President of India Ramnath Govind has recently called Kerala as the 'Global face of India.'
"Keralam" means "Land of Coconuts". Coconut Tree is called as Kera in Sanskrit and Keram in Malayalam. Keralam is also considered as a nickname for the State used by locals due to the abundance of coconut trees. So commemorating to the day and to Gods own Country - Kerala, writing about Coconuts seemed to something quite apt for the day.
     Coconut Tree is considered as 'KALPA VRIKSHA', which means, 'DIVINE TREE' which can fulfil all wishes. But in real terms, it could be termed as ' a tree which provides all that is necessary for a living'. From the root to its leaves, each and every part of a coconut tree proves useful and is loaded with therapeutic benefits. Coconut is a versatile fruit/nut/seed. Coconuts can be used as such, sliced, shredded or grated. The flesh can be used to extract fresh Coconut Milk and Coconut Oil. Even the Coconut Water within the Nut is used from Matured Coconuts and from Tender Coconuts.
          Coconuts are highly nutritious and rich in Fibre, Vitamins C, E, B1, B3, B5 and B6 and Minerals including Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. Coconut Milk can be used as a milk substitute for people with lactose tolerance. Coconut Milk is one best Vegan choice and can be used in various recipes from curries, desserts, ice creams, smoothies, milkshakes etc., Coconut milk is higher in healthy saturated fatty acids and especially the lower fat variety and is advised to use in moderation.
     Coconut Milk is often called 'Miracle Liquid' - because of its high nutritional content and it's great ability to fight and prevent diseases and build up the body’s immunity. Coconut milk is a liquid naturally found in mature coconuts. When a coconut is cracked open, the thin liquid which is inside the coconut is the COCONUT WATER. But the COCONUT MILK is what you get when you blend the white coconut flesh and then strain it. Coconut Milk has loads of health benefits and innumerable culinary usage. It enhances the taste and flavour of the dish it is added into. Giving fresh note and slightly sweeter tinge to the dish.

Coconut has enjoyed one of the best modern-day comeback stories. Earlier, I remember my friends asking me to avoid using Coconut Oil while cooking. Whenever they visit home and see me using Coconut Oil they get skeptical and ask me to do so. Maybe they were being told to avoid it at all because of it’s high saturated fat content. But recently I was awed to find that all those who asked me to avoid are using Coconut Oil in their kitchen. They have begun embracing Coconut as potential health-promoting food.

To read more about the HEALTH BENEFITS OF COCONUT MILK, Click here...

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Coconut contains Calcium and Phosphorus, the two major minerals which help to strengthen the bones.

Treatment of Arthritis:

Selenium an antioxidant, found in Coconut controls free radicals and thus relieves arthritis symptoms and decreases the risk of inflammation in joints.

Lowers Cholesterol:

Though Coconut contains saturated fat it can reduce cholesterol levels, as it has Lauric Acid which boosts HDL (good) cholesterol. Coconut is easily broken down during digestion and metabolizes healthy fats such as omega 6, which is an essential fatty acid.

Source of Magnesium:

Coconut is a rich source of Magnesium. This mineral helps to calm the nerves and maintain normal blood pressure as well as prevent nerve cells from becoming overactive. Magnesium also reduces muscle contraction and makes you feel more relaxed.

Aids Weight Loss:

If taken in moderation, can help to control weight. Though Coconut is rich in saturated fats (fattening agent), it is also rich in Fiber, which makes you feel full for a longer time.

Stronger Immune System:

Coconut contains Lauric Acid, Antimicrobial Lipids and Capric Acid which possesses Antibacterial, Antifungal and Antiviral properties. This lauric acid is converted into a compound called Monolaurin when it enters the body, which is believed to fight the viruses and bacteria that cause Herpes, Influenza and even HIV.

FOR SKIN & HAIR

Coconut Milk &Coconut Oil can be beneficial for your hair. You ask any Malayalee, they would always say that they have used Coconut Oil for their hair all through their life. Needless to say, most of the crowd are blessed with thick & black mane. It is used in hair masks as it nourishes our hair with Proteins.

Nourishes the Hair:

Coconut Milk/Coconut Oil cools the scalp and nourishes the hair by naturally moisturizing the root ends, hair follicles and stimulate hair growth. Massage fresh Coconut Milk/Coconut Oil into your scalp for 3-5 minutes and leave it for at least 15 minutes before washing it off, which can prove beneficial in restoring dry & damaged hair.

Prevents Balding:

Massaging the scalp with Coconut Milk diluted in water along with Camphor solution is believed to be a very good home remedy for balding. Massage your scalp including the bald spots with this mixture and leave it for a couple of hours. Rinse it off with warm water.

Helps in de-tangling the Hair:

Apply some Coconut Milk/Coconut Oil through your hair before combing. It acts as a natural de-tangler for your hair.

As a Hair Conditioner:

Coconut Milk//Coconut Oil is a great hair conditioner, use it as a leave-in conditioner. Coconut Milk/Coconut Oil provides you with longer and thicker hair and also gives an added volume to your hair without making them greasy. Rub the Coconut Milk/Coconut Oil on your hair from roots to ends and leave them or wash it off with warm water after a few hours.

COCONUT MILK & COCONUT OIL FOR SKIN

Coconut Milk/Coconut Oil is rich in Vitamins A & C, Calcium, Iron and natural Proteins which contribute to smooth and radiant skin.

For a detailed Recipe on HOW TO MAKE COCONUT MILK, click here...

Moisturizer:

Coconut Milk/Coconut Oil replaces moisture in the dehydrated skin and is a great moisturizer. Rub some Coconut Milk//Coconut Oil on your skin and leave it for 30 minutes to get absorbed. This will combat dryness and promote healthy and glowing skin. If you are using Coconut Milk, then fresh homemade Coconut Milk serves best for this purpose.

Treatment of Sunburns:

Coconut Milk can be very effective in treating skin damaged by harsh sunlight. Apply a thin layer of cool Coconut Milk to the area, leave it overnight or for few hours before washing it off. It helps in easing the pain of burns and rashes and gradually lightens the darkened scars formed due to sunburns.

Anti-ageing Benefits:

Applying topically and using them in your diet improves skin conditions. Nutrients in it help to slow down the ageing process of your skin and body by maintaining flexibility and elasticity of the skin and blood vessels. Thus, it prevents wrinkles, sagging skin and age spots.

Treatment of Skin Ailments:

The moisturizing properties of coconut milk can soothe the symptoms of psoriasis, dermatitis and eczema. The natural fatty acids in this milk can help treat dry and irritated skin and also help remove harmful bacterias from your skin.

COOKING WITH COCONUT & ITS BY-PRODUCTS

From a part of the world where Coconut, Coconut and more Coconuts with a name so synonymous to go along KERALA - GODS OWN COUNTRY / LAND OF COCONUTS. We, Keralites/Malayalees use it as grated Coconut, Coconut Milk, Coconut Oil - it has been in our daily diet and lifestyle for ages. Coconut in grated form and as Coconut Milk is used in a variety of dishes. Coconut Oil, on the other hand, is used for cooking and also as hair & body oil and in the preparation of medicated oils in Ayurveda. Oil prepared from the Roots of Coconut Tree proves beneficial to get rid of joint pains. Nothing new as far as we know. With new dimensions of Virgin Coconut Oils in stores with an unimaginable price for a small bottle - make me wince a bit. But the very name 'KALPA VRIKSHA' or Divine Tree which can fulfil any wish - would have been named by wise men of the ages who lived along with 'Nature' and who has understood the basic nature and benefits of Coconuts and its products from time immemorial.
You can find loads of recipes prepared with Coconut in Kerala Cuisine, as Coconuts are found in abundance in the area. Most of the South Indian, East India and the Coastal States of India also use Coconut/Coconut Milk in their dishes. Even South East Asian Cuisine has loads of dishes with Coconuts & Coconut Milk.

For a variety of dishes with Coconut, Coconut Milk & Coconut Oil - RECIPES WITH COCONUT, Click here....

Coconut is a versatile ingredient, that it can be used to prepare:

Simple Chutneys or in Soups & in Curries,
A variety of Rice Dishes like Coconut Rice, Biriyani, Pulao, Nasi Lemak, Nasi Kuning, etc., can be prepared using Coconut/Coconut Milk as one ingredient.
Healthy recipes like Paal Kanji/Rice Porridge with Coconut Milk & mild Desserts/Porridges called Bubur can be prepared with Coconut Milk.
Coconuts can be used in making Pancakes or Dosas like Ilaneer Dosa, which is prepared with batter ground along with Rice & Tender Coconut Shavings in it.
Appam/Vellayappam is one Indian pancake prepared with Coconut/Coconut Milk as one ingredient.
Grated Coconut or Coconut Shavings can be used a garnish.
Coconut Water from both Tender & Matured Coconut is considered to be an energy-boosting drink. For a wonderful energizing drink prepared with Tender Coconut - Ilanner Nannari Sarbath, Click here...
Coconuts & Coconut Milk can be used to prepare Desserts, Puddings, Sweets, Kuihs, Drinks etc.,
It can be converted into fancy Pina Colada, Cakes, Cookies, Ice Creams etc.,
Coconut Liquors like Toddy(Kallu) & Feni are local hooches from Kerala & Goa.
Coconuts are also converted in Coconut Vinegar, Coconut Sugar etc.,

______________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Let me start writing about Turkish Coffee with an age-old Turkish Proverb - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." It's a Cup which tells your fortune, decides War, Empire and even Romance & Life. If I say, I drink more Coffee than its history, it might prove wrong for this simple cup of Turk Kahvesi. I have read more and long enough, rather than that I have just had only a few cups of Turkish Coffee. So as they say A Cup of Turkish Coffee is worth Forty Years of Friendship, but mine was a secret love for this Coffee.

After long years of wait - For a Cup of Turkish Coffee, here I am writing about it. I fell in love with this Turkish Coffee even before I tasted it. I always knew I would love it, so was my love for a Coffee as such and even more was my obsession for the Turkish Coffee Pot alias Ibrik/Cezve. The moment I caught my eye on it, I deeply knew I wanted to own one. To say, my trail for a Turkish Coffee (actually the Ibrik) got deeply enrooted in my mind in early 2000s from an article in an Indian Magazine. Though not a fancied or an extremely expensive item, but the period of time I set eyes on it, was neither accessible nor available, in my terms. Least I had an idea where I could source the Coffee pot or the Coffee. Left alone, then and there, I kept it locked within my long, want to buy list.

Though in recent years I had easy access to buy an Ibrik, and also there was one such occasion where I almost bought one and my conscience pricking, Strict Appicer, said, don't buy, it is way far expensive for its original price. And there, with a heavy pang, I left the Ibrik, and she promised me that she would buy me this Coffee pot. So I set my mind that I would buy it when time comes.

So, the story of my Turkish Coffee and my most loved Ibrik/Cezve, took a twist when I travelled to Dubai recently. The street markets or the Souks were lined up with these Brass and Copper Ibriks. Least to mention my enthusiasm and with the looks of my all-knowing husband & daughter, I bought my long wanted - Ibrik. Some things bring a kind of satiated happiness after buying them and this Ibrik bought a thought of happiness(I should say, I got a Massive Dopamine fix!!!) and I felt, it was worth the wait. Least to mention the numerous shapes and sizes of antique Ibrik/Cezve, I saw in the Dry Bridge Market at Tbilisi, Georgia later. My hands were literally itching to get hold of a few, which I strictly controlled, convincing myself to pick it up during my next visit to the place. Hopefully...

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Now, let's talk about Turkish Coffee!

Turkish coffee! It's a strong cup of caffeine made in a special pot called a Cezve/Ibrik. In some places, the coffee pot is called Dallah, that's of a different shape as such. The fine Coffee grounds are boiled along with water on an open fire until it thickens & then the coffee is served in a small cup. It is usually made with extra finely ground coffee beans. This gives the drink a much stronger and bolder flavour than filtered coffee.

Is Turkish coffee Turkey?

Though it is called Turkish Coffee, the drink didn't originate from Turkey, but was introduced to an Ottoman governor stationed in Yemen. The Ottoman governor then recommended it to Sultan Suleiman, who popularized it in Istanbul, Turkey, as well as nearby countries and regions. And, as the people in each region put their own spin on the recipe, new drinks were born despite similarities to the Turkish coffee preparation method.

Taste & Smell of a Turkish coffee:

Turkish coffee has a strong, bold, bittersweet taste. It has a concentrated and gritty body due to the way that it's brewed. The use of extra finely ground coffee and direct contact with boiling water throughout the cooking time effectively extracts the flavour compounds. And it isn't filtered, so the bottom of the cup will have a noticeable layer of sludge and the coffee grounds will float freely around, giving it a much heavier body and concentrated feel.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Generally, Turkish coffee smells rather nutty, burnt, and spicy, especially when it's brewed with cardamom (which I personally like). However, it will depend on what type of beans you use, too.

The 3 Main Factors which makes Turkish Coffee famous are the

Brewing Method:

Turkish Coffee is made with a special pot called Cezve or Ibrik. And in Arabic Regions they use a Coffee Pot called Dallah. These Coffee Pots have a very narrow neck, with a pouring spout. Without this feature, the foam that forms during the brewing process can't be built up and sustained, which gives its ubiquitous & infamous concentration. The Cezve also has a long handle to help the user handle the brewer more easily.

DALLAH

Turkish Coffee Beans:

Traditional Yemeni Mocha beans are used to make Turkish Coffee, but any type of Arabica coffee beans fits well into the suit. In terms of grind size, make sure to get it extra fine, even powder-like. I got hold of a fine ground from Georgia, suitable for making Turkish Coffee, well, that's what the package suggested. And it does a decent job, too.

Water:

Rule suggests going for a coffee-to-water ratio of 1:9. But my rule is to always stick on to our taste and preference, so adjust it accordingly - as you like the brew, too weak or too strong.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Optional Add-ons:

Sugar

This is absolutely optional. Feel free to add sugar to make it sweet. With little or moderate sugar - az şekerli kahve, orta şekerli kahve or orta kahve, as it's colloquially called in Turkish or a Sweeter version of çok şekerli kahve. But anyway, as I mentioned at the beginning of the post - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." And my love is always for the unsweetened 'Sade Kahve'.Turkish Coffee is traditionally served with along something small & sweet Turkish delights or dates.

Flavourings:

Cardamom - I love my Turkish Coffee with a note of Cardamom in it.

It is sometimes flavoured with

Mastic, a resin taken from the Mastic Tree also, known as the Tears of the Chios. The flavour is bitter at first, but after some chewing, it releases a refreshing flavour similar to pine and cedar.

Salep, is a flour made from the tubers of the orchid genus Orchis & it contains a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts

Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, faecal odour. It acquires a sweet, earthy scent as it ages.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Turkish Coffee Recipe

Turkish coffee yields a thick, concentrated, and aromatic brew that's very easy to make. Simple steps to make this strong caffeine drink using extra fine grounded beans over a stovetop.

Cuisine - Turkey, Arabian
Recipe Type - Beverage
Difficulty - Medium
Serves - 2 Small Cups

Author - SM

Preparation Time - 5 Minutes
Brewing Time - 8–10 Minutes

For more COFFEE TALKS, Click here...

HOW TO MAKE TURKISH COFFEE -

TÜRK KAHVESİ

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

INGREDIENTS:

For Turkish Coffee:

Fine Ground Coffee Powder - 25–30 Grams
Water - 500 ml

Optional Ingredients:

Cardamom Powder - 1 Teaspoon (Optional)
Sugar - 4 Teaspoons (Optional)

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

METHOD:

Fill the Cezve with water until it reaches the neck of the pot. My Cezve holds about 2 Cups - 500 ml of Water.
Add ground coffee to the Turkish coffee pot.
Add the Cardamom Powder & Sugar if you like it sweet
Heat the Cezve over low or medium heat until it's about to boil.
When it starts to foam up, remove the Cezve from heat.
Scoop out the foam with the spoon and either add it to your serving cups or discard it.
Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
Boil it again for a few minutes until it foams up, and again remove it from the heat.
Remove the Foam and repeat the above steps for two more times.
During the last round, remove the foam, and you don't need to return it to the heat.
Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
You can adjust it by adding more or less water to suit your style of Cuppa.
Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
Flavouring the Turkish Coffee with Cardamom is purely optional.
Serve it hot, unfiltered.

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.

Turkish coffee is a type of caffeine drink made with a special coffee-making pot called a cezve or ibrik. The caffeinated beverage is boiled on an open fire with water until it thickens, then served in a small cup.

Read more on original source: https://www.honestfoodtalks.com/turkish-coffee-recipe/

LASSI - SWEET PUNJABI LASSI

     Lassi - Sweet Punjabi Lassi is a pride of Punjabi Cuisine and a wonderful drink to beat the Summer heat. It is a Yoghurt/Curd based Smooth, Creamy and Sweet drink traditionally served in tall Punjabi Glasses or in Matkas(Earthern pots). The results of a tall glass of cool, creamy and sweet Lassi is so instantaneous that it cools your body system immediately, refreshing and rejuvenating your senses. Lassi -creamy, sweet and slightly sour, sometimes salty, sometimes subtly spiced, this drink is utterly refreshing to the core. Another advantage of drinking a Sweet Punjabi Lassi is that it happily falls under the category of a dessert masquerading as a drink.
Though believed to have originated from Punjab, Lassi can be seen in Gujarat, Rajasthan and even in parts of Pakistan. A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Lassi comes into limelight along with the arrival of sweltering summer. Roadside shops and eateries cater this creamy drink during summer. A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.
     It is an astounding fact that Yogurt/Curd is an integral part of Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd - Dahi/Dai as commonly called in North Indian languages and as Thayir/Perugu/Mosaru in the South Indian States. Once an agricultural bound Nation, cattle rearing were a part and parcel of their life. Availability and use of Milk and milk products were a part of their daily life. So it's not a wonder that we all like Milk, Dahi/Curd (Yogurt -in our very own form). All the more, we have a special place for it in our Pantry. We also knew wonderful techniques to convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy Drinks like Chaas, Sambharam and Lassi. We love to accompany Raithas/Salads with Rice and Roti or make curries out of Yoghurt/Curd.

For more JUICES, SMOOTHIES & DRINKS, Click here...

Cuisine - Punjabi (North Indian)
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM

Preparation Time - 10 - 15 Minutes

HOW TO MAKE LASSI - SWEET PUNJABI LASSI

INGREDIENTS:

Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Sugar - 2-3 Tablespoons
Fresh Cream - 2 Tablespoons (Optional)

Salt - a Pinch

METHOD:

Crush the Ice Cubes in a blender.
Add Yoghurt/Curd, Milk and Sugar along with a pinch of Salt to the crushed Ice cubes and whip it up in a blender for a few minutes.
Blend until all the ingredients are well incorporated and Sugar is well dissolved.
Pour it out into a tall glass.
Beat the fresh Cream and add it to the Sweet Punjabi Lassi.
Serve Sweet Punjabi Lassi Chilled, topped with a dollop of fresh cream.

NOTES:

The Yogurt/Curd should not the sour.
Can substitute Water for Milk.
Adjust the sweetness to suit your taste preference.
Adding fresh cream is totally optional.
Adding a pinch of Salt to Sweet Punjabi Lassi, helps to enhance the overall taste of the drink.
Can add Cardamom Powder while making Lassi, if you prefer a much flavoured drink.

DESSERTS, FOR THE SWEET TOOTH, PAYASAM/PRADHAMAN/KHEER

BADAM KHEER - ALMOND PAYASAM

     Badam Kheer/Almond Payasam is a wonderful Kheer/Payasam prepared with blanched Almonds ground into a fine paste, mixed along with Milk & Sugar, flavoured with Cardamoms, Kewra Essence, Saffron, and finally served garnished with slivered Nuts & dried Rose Petals. Badam Kheer is a traditional North Indian Kheer from AWADHI CUISINE - Once a rich dessert served for the royalty. Awadhi Cuisine is a native to Lucknow in Uttar Pradesh, a North Indian State which was a region greatly influenced by Mughals and Nawabs.
     Indian dishes are prepared and served specifically to soothe your body according to the prevailing climatic conditions. Almonds/Badam with its skin has a heating effect on our body. Soaking the Almonds in Cold Water/ Hot Water enhances specific properties which makes it suitable to be served for a particular Season. Soaking it in cold water and blanching it brings out the cooling properties, increases digestibility and its nutritional values. Blanching Almonds in hot water brings out its warming properties. Also, it is one of the easiest methods to blanch Almonds/Badam i.e. in hot water( for about 20-30 minutes). You can follow this method if you are in short of time. Also, avoid adding Saffron to the drink as they have warming nature if you're preparing Badam Kheer during summer.
     Badam Kheer/Almond Payasam as such looks and tastes similar to Badam Milk/Badam Doodh, but what makes the difference is the consistency & texture. Badam Kheer is creamier & thicker compared to Badam Milk. Badam Kheer is a simple dessert, which can be easily incorporated. But the taste, flavour and richness of Badam Kheer make it an utter treat. Simply serve it as a Dessert after a wonderful meal. Badam Kheer can also be served as a Naivedhyam during festive seasons.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...

Cuisine - Awadhi Cuisine (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM

Soaking Time - 20-30 Minutes in Hot water ( to release Heating Properties)
Soaking Time - 8-10 Hours in Cold Water ( to release Cooling Properties)
Preparation Time - 20 - 30 Minutes

For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

BADAM KHEER - ALMOND PAYASAM

INGREDIENTS :

To Soak:

Almonds/Badam - 30-35 Almonds
Water - 1/2 Cup

For Badam Kheer/Almond Payasam:

Milk - 3 Cups
Sugar - 5 -6 Tbspns
Cardamoms - 5 Nos.
Saffron - a Pinch(Optional)
Kewra Essence - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Soaking, Blanching and Peeling :

For Cooling Properties: Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
For Heating Properties: Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
Once soaked, drain the water and peel the Almonds.
Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Kheer/Almond Payasam:

Powder the Cardamoms along with some Sugar into a fine powder and keep it aside.
Grind the blanched and peeled Almonds/Badam along with Saffron to a smooth paste.
Can add some milk while grinding the Almonds/Badam.
Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy-bottomed pan and mix well.
Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
Drizzle the Kewra Essence and give a quick stir.
Care should be taken that the mix does not scorch at the bottom.
Cook Badam Kheer/Almond Payasam on a low flame until it reaches the desired consistency.
Switch off the flame and serve it Hot or Chilled.
Can Garnish Badam Kheer/Almond Payasam with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

BADAM KHEER - ALMOND PAYASAM

NOTES:

Soak Almonds accordingly(in cold water/hot water).
Grinding Cardamoms with Sugar yields a fine powder.
Adding Saffron is purely optional.
Adjust the amount of Sugar to suit your Sweet Tooth.
Adjust the consistency of Badam Kheer/Almond Payasam to your preference.
Adding Kewra Essence is purely optional.
Can serve Badam Kheer/Almond Payasam hot or chilled, to suit your preference/climatic condition.
Garnish Badam Kheer/Almond Payasam with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.

MINT LEAVES

"Mint" - my favourite herb, I start my day with its refreshing aroma with the toothpaste. The cooling sensation it imparts gives us a calming and soothing effect. Mint, scientifically known as "MENTHA" and as "PUDINA" in Indian Languages and Malay, is a highly aromatic and freshening herb. Mint is widely used in Middle Eastern, Indian, British and American cuisines. Mint is a general term given to a variety of plant species, like Peppermint, Spearmint, Applemint etc., This wonderful herb can be used as fresh leaves, in dried form or as extracts and oils.
Mint is a popular herb used as an ingredient in Teas, Beverages, as Garnishing, in Salads & Desserts, or converted into Dips, Sauces or Condiments/Chutneys. This wonderful herb is widely used for culinary purposes and in chewing gums, candies and as a combo with chocolate in cookies and cakes. It is widely used in cosmetic products, creams, toothpaste, breath fresheners, in aromatherapy, in balms, ointments, inhalers and in naturally made insecticides.

QUALITIES :

Mint is packed with 'Menthol' which acts as a remedy for indigestion and chest pains. It disperses the excess energy released due to the digestive process by opening up and activating the pores in the skin and thus pacifies the aggravated pitta. Mint Leaves are rich in Vitamin A and Vitamin C. It is a good source of Iron, Magnesium and Calcium. Mint Leaves help to cure stomach aches or menstrual cramps. Also, the minerals present in mint leaves helps to keep the bones strong. Dried/Fresh Mint Leaves added to tea aids in digestion.

THERAPEUTIC USES OF MINT LEAVES :

It acts as a detoxifying, cleansing and purifying agent.
Mint Leaves helps in the process of Digestion.
It activates salivary glands, getting the digestive juices flowing and soothes stomach inflammation.
Mint Leaves helps to ease the sensation of Nausea.
It helps to sooth the digestive tract, reducing the severity of stomach aches.
Eases the discomfort associated with irritable bowel syndrome.
Mint helps in slowing down the growth of most harmful bacteria and fungi.
It is very useful in banishing headaches.
Mint is good for the skin.
Mint is a coolant and have a soothing effect.
It is also used to pacify inflammation, burns and wounds.
The Antifungal properties in Mint prevent Allergies & Respiratory disorders.
It also helps to treat Asthma.
It is helpful when dealing with congestion as compounds in mint aid in opening up the nasal passage as well as those of the lungs and bronchi.
Mint contains a phytonutrient called perillyl alcohol, which has been proven beneficial in preventing the formation of colon, skin and lung cancer.
Mint leaves help to strengthen the Liver.
It ensures overall Oral hygiene.
Chewing Mint Leaves are beneficial for dental health too.
Mint helps to freshen the breath and inhibits the growth of bacteria inside the mouth.
It also helps in preventing Depression.
It also wards off harmful effects of free radicals.
It also helps in preventing Cancer
Regular consumption of Mint can also aid in balancing various bodily processes.
It also aids in Weight Loss.
Mint leaves act as a nervine tonic and helps to sharpen memory.
Mint Leaves have the ability to prevent Memory Loss
It is also beneficial for feeding mothers.

CULINARY USES OF MINT LEAVES :

Fresh mint leaves are used as an ingredient in many Indian & South Asian dishes.
Chopped mint leaves are added as a garnish in dishes like Biriyanis, Pulaos, Dhals and Curries.
Mint leaves are used to make cool refreshing summer drinks and a traditional drink called 'Jaljeera'.
It is widely used in Mediterranean Cuisine.
Fresh/Dried Mint Leaves can be used as a Salad Ingredient.
Crush few fresh Mint Leaves and add it into Water/Lemonade for a refreshing drink.
Mint adds an amazing freshness to any juice.
Just add 2-3 Leaves for a Glass of Juice
Try with some Apple, Pineapple, Cucumber, Water Melon, Must Melon, Lemon etc.,
Make fancy Cocktails/Mocktails with a note of Mint in it.
Can make soothing Tea with fresh/dried Mint Leaves.
Just add few leaves to hot water for a refreshing Mint Tea.
Can add few Mint Leaves to your Green Tea/Black Tea too.
Mint Chocolate is an absolute combo.
Make Cookies/Cakes/Chocolate Dips with Mint flavoured Chocolate.

For more Recipes & Dishes with MINT LEAVES, Click here...

NOTES :

While buying Mint Leaves, look out for smaller and tender leaves with no signs of browning. The freshness of mint leaf is limited to two or three days.

HOW TO STORE :

Storing Mint in Water :

Wash the Mint through running water.
Cut off the lower portion of the stem.
Discard any old, wilted, blackened/yellowed leaves.
Fill a small Vase/Glass bottle with water(about1/3).
Insert the Mint Stalks to the Vase/Bottle filled with water.
Change the water periodically or when the colour of the water changes.
Cover the bottle/Vase with an empty plastic cover/cling wrap.
If stored properly Mint can last in room temperature for a few days.
Can refrigerate the Mint Leaves in the same way.
Refrigerated Mint Leaves stay longer this way.

Wrapping the Mint in Paper Towel :

Thick Paper Towels suits well for the purpose.
Make 2-3 Layers with the Paper Towel.
Slightly wet the Paper Towel, it should not be too wet.
Line up cleaned & washed Mint stalks on the Paper Towel.
Roll the Paper Towels so that the Mint Stalks are totally covered.
If you need to preserve a large amount of mint, wrap it into small individual bundles.
Seal the wrapped Mint Leaf Bundles in a Ziploc Bag/ in an airtight plastic container.
Stays good for 2-3 weeks.

Freezing :

Can Freeze the Mint Leaves and store it in a Ziploc Bag.
Can Freeze the Mint Leaves along with water in an Ice Cube Tray.
Can use these Mint Leaves directly while making Juice/Smoothies/Lemonades/Ice Teas.
Alternatively can thaw the Mint Leaves, squeeze out excess water and use accordingly.

Drying :

Dry the Mint Leaves under direct sunlight/under shade until the leaves are totally dry.
It may take a few days for this purpose.
This method suits the people living in suitable weather condition.
Alternatively can dry the leaves in an Oven.
Place the leaves and tender stalks in 1 - 2 layers in a shallow oven-safe pan.
Adjust the heat setting of the oven to low 170°F /80 °C.
Bake it for 2-3 hours.
Adjust the timing as per your oven settings.
Do not allow the leaves to brown.
Crumble the leaves and store it in an airtight container.

Important: Food Safety

In individuals with a gallstone disorder history, mint should be consumed only after careful consultation with a trained medical practitioner. Same goes for pregnant ladies as it has rarely been seen to trigger a miscarriage. Excess dosage of mint is advised against, as large quantity of menthol consumption is neither healthy nor advisable.

__________________________________________________________________
DISCLAIMER: Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

HOW TO MAKE BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

INGREDIENTS:

For Buko Salad Drink:

To Cook Tapioca Pearls:

For Jelly:

METHOD:

Cooking Sago/Tapioca Pearls:

Preparing the Crystal Jelly:

Rose Flavoured Tender Coconut & Milk Mix:

Assembling Buko Salad Drink:

BUKO SALAD DRINK - TENDER COCONUT, SAGO & JELLY DRINK

NOTES:

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

The Revival of Homemade Diwali Treats

HOW TO MAKE ROSE LASSI

INGREDIENTS:

For Rose Lassi:

Optional Ingredients:

METHOD:

NOTES:

HEALTH BENEFITS OF COCONUT

COCONUT FOR HEALTH

Strong Bones :

Treatment of Arthritis:

Lowers Cholesterol:

Source of Magnesium:

Aids Weight Loss:

Stronger Immune System:

FOR SKIN & HAIR

Nourishes the Hair:

Prevents Balding:

Helps in de-tangling the Hair:

As a Hair Conditioner:

COCONUT MILK & COCONUT OIL FOR SKIN

Moisturizer:

Treatment of Sunburns:

Anti-ageing Benefits:

Treatment of Skin Ailments:

COOKING WITH COCONUT & ITS BY-PRODUCTS

*DISCLAIMER:

Is Turkish coffee Turkey?

Taste & Smell of a Turkish coffee:

Brewing Method:

Turkish Coffee Beans:

Water:

Optional Add-ons:

Sugar

Flavourings:

Turkish Coffee Recipe

HOW TO MAKE TURKISH COFFEE -

TÜRK KAHVESİ

INGREDIENTS:

For Turkish Coffee:

Optional Ingredients:

METHOD:

NOTES:

HOW TO MAKE LASSI - SWEET PUNJABI LASSI

INGREDIENTS:

METHOD:

NOTES:

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

INGREDIENTS :

To Soak:

For Badam Kheer/Almond Payasam:

For Garnishing:

METHOD :

For Soaking, Blanching and Peeling :

For Badam Kheer/Almond Payasam:

NOTES:

QUALITIES :

THERAPEUTIC USES OF MINT LEAVES :

CULINARY USES OF MINT LEAVES :

NOTES :

HOW TO STORE :

Storing Mint in Water :

Wrapping the Mint in Paper Towel :

Freezing :

Drying :

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