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.

QUALITIES :

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.
  

NOTES :

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.
  

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.

RAVA KESARI RECIPE / KESARI BHATH RECIPE

HOW TO MAKE RAVA KESARI RECIPE / KESARI BHATH

INGREDIENTS :

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

HOW TO MAKE RAGI VADAI

INGREDIENTS :

To Deep Fry :

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.

Delicious Green Gram Sundal – A Wholesome and Healthy Snack

"Celebrate Navratri with Delicious Green Gram Sundal (Pacha Payar/Pasi Payar Sundal) – A Protein-Packed Wholesome Snack"

Navratri: A 9-Day Celebration of the Goddess

    As Navratri season unfolds, it’s time to indulge in wholesome and nutritious dishes like Green Gram Sundal. Known as Pacha Payar or Pasi Payar, this sundal is a superfood rich in protein and loaded with essential minerals. Moreover, it possesses a cooling nature, making it perfect for the festive season.

    During Navratri and specifically in the Tamil month of Purattasi, many Hindus observe a vegetarian diet, favouring Saatvic or mild vegetarian foods. The nine-day festival commemorates the descent of Goddess Durga to bless her devotees. In Tamil Nadu, the festivities include setting up Golu, an intricate display of dolls representing deities, animals, and more, inviting friends and family to share in the celebrations.

    Navratri is celebrated differently across India, but in South India, you’ll hear joyous calls for “Nammathu Golukku Vango!” along with offerings of Prasadhams, Sundals, Pongals, and Thamboolams. Little Girls in Pattu Pavadai, women adorned in Silk Sarees singing Keerthanams & Bajans is a Navratri Scenario in the neighbourhoods. This period encourages strict vegetarian diets and a focus on Saatvic food, with many abstaining from onions and garlic. Each day of the Navratri Puja features a unique spread of traditionally prepared Rice Dishes, Payasam/Sweet & Sundals for 9 days of Puja, embodying a ritualistic celebration.

Experience the ritualistic celebration of Navratri with a unique array of Traditional Rice Dishes, Payasams, Sweets, and Sundals prepared each day throughout the nine days of Puja!

    The tradition of fasting and eating Saatvic food during Navratri prepares our bodies for the upcoming winter in India, boosting energy, enhancing immunity, and cleansing the digestive system.

Nutritional Benefits of Green Gram Sundal

Green Gram Sundal not only delights the taste buds but also offers numerous health benefits:

• High in Protein: Essential for muscle repair and growth.
• Rich in Minerals: Provides vital nutrients like magnesium, potassium, and iron.
• Cooling Properties: Beneficial during warmer months.
• Easily Digestible: Supports a healthy digestive system.

Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.

Recipe Details – Pasi Payar/Green Gram Sundal

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Soaking Time: 20–30 Minutes
• Cooking Time: 15–20 Minutes

Food as Medicine: Discover the amazing Health Benefits of Moong Dhal! Click here to read more!.

Ingredients for Green Gram Sundal

For Green Gram/Pasi Payar Sundal:

• 1/2 Cup of Green Gram/Pasi Payar
• A pinch of Turmeric (Optional)
• Salt to Taste
• 1/2 Teaspoon of Ghee (Optional)
• 1 1/2 Cups of Water

For Tempering & Seasoning:

• 2 Teaspoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Dry Red Chilli
• 2 Green Chillies
• A sprig of Curry Leaves
• A pinch of Asafoetida
• 3 Tablespoons of Grated Coconut

Method: How to Cook Green Gram/Pasi Payar Sundal

Cooking Green Gram in a Pressure Cooker

• Dry Roast: On low flame, dry roast the green gram until fragrant (3-5 minutes).
• Clean: Wash the dhal until the water runs clear. Soaking for 30 minutes to 1 hour is optional.
• Prepare for Cooking: If soaked, drain and discard the water. Add 1 1/2 cups of water, turmeric, ghee, and salt to the green gram.
• Pressure Cook: Cook on high flame for 1–2 whistles, then lower the flame and cook for another 5 minutes. If soaked, cook for just 1 whistle.
• Release Pressure: Switch off the flame and allow the pressure to release. Fluff the cooked green gram.

Cooking Green Gram in a Saucepan

• Dry Roast: As above, dry roast the green gram until fragrant (3-5 minutes).
• Clean: Wash until the water runs clear, soaking if desired.
• Boil Water: Add 2 1/2 cups of water to boil.
• Cook Dhal: Add the green gram, turmeric, ghee, and salt to boiling water. Cover and cook on medium flame for 5–8 minutes, stirring occasionally, until the dhal is soft but not mushy.
• Drain: Switch off the flame and drain any excess water.
  

Satisfy your cravings! Find more delicious Green Gram and Moong Dhal recipes here!

Preparing the Green Gram Sundal

• Heat Oil: In a pan, heat oil.
• Tempering: Splutter mustard seeds, black gram dhal, dry red chillies, green chillies, and curry leaves.
• Add Asafoetida: Stir in a pinch of asafoetida.
• Incorporate Coconut: Add grated coconut and sauté briefly.
• Combine: Add the cooked green gram and stir well. Cook on low flame for a few minutes until everything is well incorporated.
• Serve: Enjoy hot or cold as a side dish, evening snack, or Naivedhyam/Prasadham.

Storage and Usage Tips

• Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
  
• Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

  
  

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Notes & Tips for Nutritious Green Gram Sundal:

• Butter or Ghee: Adding these while cooking enhances flavour and speeds up the process.
• Ayurvedic Insight: Green gram cooked with ghee balances its dry qualities, but is optional.
• Cooking Tip: Avoid overcooking for sundal recipes.
• Spice Adjustments: Modify the number of green chillies and dry red chillies based on spice preference.
• Variations: Try this recipe with black/white chickpeas, moong dhal, peanuts, green peas, cowpeas, red beans, kidney beans, or Bengal gram.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

Protein packed Evening Snack

    Green Gram Sundal is a delightful, nutritious addition to your Navratri celebrations. It’s perfect for those seeking healthy snack options that align with festive traditions. Not only does it taste amazing, but it also supports your health goals. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

    Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

Kondaikadalai/Chick Peas Sundal – A Quick and Healthy South Indian Snack

     Sundal is a quintessential South Indian dish made from cooked dry beans, lentils, or pulses, seasoned with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies, and grated coconut. This protein-packed snack is perfect for festive offerings like Naivedhyam/Prasadhams during Navratri, Vinayaka Chaturthi, or Krishna Jayanti. Besides being a devotional dish, Sundal is also a delicious side for lunch or a wholesome evening snack. If you’ve ever visited temples during festivals, you know how divine sundals can taste with the aroma of camphor, flowers, and holy offerings lingering around.

Why Sundal During Navaratri?

    During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days

Why You’ll Love This Kondaikadalai Sundal Recipe

• Quick and Easy: Prepping sundal requires minimal effort, and it comes together in under 30 minutes! 
• Versatile: Swap out chickpeas with other pulses like Green Gram, Peanuts or Rajma to create different variations.
• Perfect for Festivals: Ideal for festive occasions, this sundal recipe can also be made without onions for Naivedhyam.

Kondaikadalai Sundal: Your Guide to Making a White Chickpea Festive Delight:

   This easy Kondaikadalai Sundal recipe uses White Chickpeas (also known as White Chana). To prepare, I typically soak the chickpeas overnight for best results. After draining the soaking water, I cook the chickpeas in a pressure cooker until they are soft and tender. Once cooked, temper it with seasoning and there you go with a healthy and nutritious South Indian Snack.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Soaking Time: 8–10 Hours (Overnight Soaking)
• Cooking Time: 25–30 Minutes
  
  

  Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.
  

  
  

Step-by-Step Guide on How to Make Kondaikadalai/Chick Peas Sundal

Ingredients for Kondaikadalai Sundal

To Soak and Cook

• 1/2 Cup of White Chick Peas
• 2 Cups of Water

For Tempering

• 2 Tablespoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Teaspoon of Black Gram Dhal/Urad Dhal
• 2 Dry Red Chillies
• 2 Sprigs of Curry Leaves
• A Pinch of Asafoetida (Optional)
  
• 2-3 Tablespoon of Grated Coconut

Method:

Soaking and Cooking Chickpeas

• Soak the Chickpeas: Rinse 1/2 cup of chickpeas and soak them in water overnight (8-10 hours). For a quicker method, soak them in boiling water for 3–5 hours.
• Cook the Chickpeas: Drain the soaking water and transfer the chickpeas to a pressure cooker with 2 cups of fresh water. Cook on high heat for 2 whistles, then lower the heat and cook for 4-5 more whistles until the chickpeas are soft.
• Drain and Set Aside: Once cooked, drain the excess water and set the chickpeas aside.
  

Quick Tip: Avoid adding salt while pressure cooking the chickpeas to maintain their texture and flavour.

Making the Tempering

• Heat Oil: In a pan, heat 2 tablespoons of oil.
• Splutter the Spices: Add 1 teaspoon of mustard seeds and 1 teaspoon of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves, and a pinch of asafoetida.
• Add Coconut: Stir in 2–3 tablespoons of grated coconut and fry for a few seconds to release the flavours.

Honouring Tradition: No Onions for Naivedhyam Sundal. For those making this sundal recipe as Naivedhyam/Prasadam, remember to skip the onions for a traditional and authentic offering.

Final Assembly

• Mix the Chickpeas: Add the cooked chickpeas into the pan, followed by a pinch of salt. Stir everything well on low heat to let the flavours blend together.
• Serve: Kondaikadalai Sundal can be served warm or cold as a side dish, snack, or Naivedhyam.

Variations: Try using Black Chickpeas, Green Gram, or even Peanuts for a different variation of this sundal! Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

Storage and Usage Tips

• Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
  
• Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Protein packed Evening Snack

    This Kondaikadalai Sundal recipe is a simple yet flavourful dish, perfect for festive celebrations and wholesome snacking. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

    Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

NOTES :