Soft, melt in mouth Rava Ladoo, ready for Diwali

Easy Rava Ladoo Recipe: The Ultimate Melt in Mouth Diwali Sweet

Perfectly cooked, fluffy Parboiled Rice

How to Cook Parboiled Rice: Perfect, Fluffy Rice Every time

    

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.

RAVA KESARI RECIPE / KESARI BHATH RECIPE

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet.  Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same.  It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath.
     Rava Kesari is an easy recipe and the most frequented sweet at home.  A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for rescue.  This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.  During our recent trip of India, I & my son ordered mini Tiffin at Shree Annapoorna Gowrisankar, with the basic idea of gobbling all South Indian delicacies at a time.  To our dismay Rava Kesari vanished from our plates so quickly, the fact is that all of us(totally 8) shared the small portion of Rava Kesari.
     Rava Kesari is one sweet which finds no excuse to sneak into my kitchen. According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' -  Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes


For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE RAVA KESARI RECIPE / KESARI BHATH

INGREDIENTS :

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 21/2 Cups
Milk - 1 Cup
Ghee - 1/4 Cup
Cashew Nuts - 15-20 Nos.
Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.
Cardamom - 5-6 Nos.
Saffron Strands - few
Yellow/Orange Food Colouring - a Pinch(Optional)

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 21/2 Cups of Water in a separate Pan.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Slowly pour in the Milk and mix well.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the White Rava/Semolina is cooked, add Sugar and mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Rava Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame.
• Stir the Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
• Serve Rava Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

NOTES :

• Perfectly roasted Semolina yields perfectly textured Rava Kesari.
• Adjust the amount of Milk/Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Rava Kesari.

RAGI VADAI

     Ragi Vadai is a speciality from Kongu Cuisine. A popular tea time snack - Ragi Vadai is prepared with Ragi Flour, Crushed Peanuts & Roasted Gram Dhal(Pottukadalai), Onions, Green Chillies and mild spices. Ragi Vadai serves as an aromatic, tasty and nutritious snack.  This is an authentic snack of Kongu Cuisine. I would say Ragi Vadai would be one prominent snack any Coimbatorean would have grown up with.
     My husband loves this Ragi Vadai.  He always says that a street vendor sells these Ragi Vadai near his college.  Recently while I was talking to my friend Sangeetha in Coimbatore she said, was busy making Ragi Vadai for an evening snack, and there you go with your instincts.  I immediately cooked up Ragi Vadai.
     You can literally call this recipe - a Vadai/Pakoda.  The skill is to just shape it as you like. Shape up the Ragi Dough, as for a Vadai or just drop it as small pieces into the oil, what you yield would be an addictive snack with a long-lasting taste. I was quite sceptical about the colour of Ragi Vadai when I was a kid, the dark burnt-like colour of these fritters can really fool your senses.
      I usually add roasted and slightly crushed Peanuts and Pottukadalai(Roasted Gram Dhal) to the Ragi Flour.  This will give a crunchy texture to the Vadai, otherwise, I feel the Ragi Vadais soft and chewy.

For more Recipes on SNACKS, Click here...


Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 12 - 15 Ragi Vadais
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes


For more Recipes from  KONGU CUISINE, Click here...

HOW TO MAKE RAGI VADAI

INGREDIENTS :

Ragi Flour - 1 Cup
Roasted Peanuts - 1/4 Cup
Roasted Gram Dhal(Pottukadalai) - 2 Tbspn
Onion - 1 No.
Green Chillies - 2-3 Nos.
Ginger - a small Piece
Curry Leaves - a Sprig
Coriander Leaves - few
Fennel Seeds - 1/8 Tspn (Optional)
Salt - To Taste
Hot Oil - 1 Tspn

To Deep Fry :

Oil

METHOD :

• In a small Blender Jar, crush the Roasted Peanuts and 1 tablespoon of Pottukadalai into a coarse Powder and keep it aside.
• In a Bowl, add in the Ragi Flour along with the Coarsely ground Peanuts and Pottukadalai.
• Add finely chopped Onions, Green Chillies, Ginger, Curry Leaves and Coriander Leaves to the Ragi Flour mix along with a dash of Salt.
• Add the remaining Pottukadalai ( no need to grind) to the Flour mix.
• Pour in the Hot Oil to the above & Mix well.
• Sprinkle a little bit of Water, just enough to moisten up the flour mix.
• Loosely knead the flour into a stiff dough.
• Heat Oil in a Deep pan, allow the oil to smoke-off.
• Reduce the flame to Medium.
• Shape small flat Vadais out of the Ragi Dough.
• Carefully drop few Ragi Vadais at a time into the hot oil.
• Deep fry the Ragi Vadais, on a medium flame for about 2-3 Minutes.
• Flipping it once, fry on the other side of the Ragi Vadai until it turns crispy and the sizzling sound stops.
• Once done, remove the Ragi Vadais from Oil with a slotted spoon.
• Drain the Ragi Vadai on a Paper Towel.
• Serve Ragi Vadai hot as such or with any Chutney of your choice. 
• Ragi Vadai goes well with Hot Tea/Coffee.

NOTES :

• The dough for Ragi Vadai should neither be too wet nor dry.
• Care should be taken not to add too much water to the flour mix, which will totally spoil the texture of the dough and Ragi Vadais.
• Adding Roasted Peanuts and Pottukadalai to the Ragi Flour will help you get crispy Ragi Vadais.