Homemade Badam Milk Powder: A South Indian Touch

 Making your own Badam Milk Powder

(Almond Milk Mix) It is a smart way to enjoy a quick, healthy, and delicious Indian beverage. It's far better than store-bought options because you control the ingredients and sweetness.

Here's a condensed guide to preparing this flavorful powder, with a nod to traditional South Indian preferences:

Key Ingredients & South Indian Flair:

• Almonds (Badam): The star. You can blanch and peel them for a smoother, lighter powder, or keep the skins on for extra fiber.
• Sugar: Adjust to your taste. For an authentic touch, consider using rock candy (mishri) for its subtle sweetness and traditional appeal.
• Milk Powder (Optional): Adds a lovely creaminess.
• Green Cardamom Pods (Elaichi): Essential for that classic Indian aroma.
• Saffron Strands (Kesar): For color and a delicate fragrance.
• Turmeric Powder (Haldi) (Optional): For added health benefits and a deeper hue.
• Optional Richness: Include a few cashews (kaju) and pistachios (pista).
• The South Indian Secret: A tiny pinch of edible camphor (pachha karpooram). This lends a unique, subtle, and cooling aroma that is very traditional in South Indian sweet preparations, elevating your Badam Milk to another level. Use it very sparingly, as a little goes a long way!

Quick Preparation Steps:

1.    Prep Almonds: Briefly boil and peel almonds (optional for a smoother powder), then dry them completely. Or, simply use raw, dry almonds.

2.    Dry Roast: Lightly roast the dried almonds (and other nuts if using) in a pan or oven until fragrant and completely cool. This removes moisture and enhances flavor.

3.    Grind Spices & Sugar: In a high-speed blender, finely grind sugar, cardamom seeds, saffron, and turmeric (if using).

4.    Pulse Nuts: Add the cooled roasted nuts to the sugar-spice mix. Grind in short pulses, stopping frequently. Avoid over-grinding, which can release oils and make the powder clumpy. Aim for a fine, sandy consistency.

5.    Add Milk Powder: If using, add milk powder and pulse a few more times to combine.

6.    Cool & Store: Spread the powder on a plate to cool completely. Once cool, transfer it to a dry, airtight container. Store in a cool, dry place for 1-2 months, or refrigerate for longer.

Enjoy Your Badam Milk:

Simply mix 1.5-2 tablespoons of your homemade powder with a cup of hot or cold milk, stir well to dissolve, and savor this nourishing, aromatic beverage!

#BadamMilkPowder #SouthIndianRecipe #HomemadeDrinks #HealthyBeverage #IndianCuisine

 

 

My Easy & Authentic Masala Chai Recipe

 Some recipes are just timeless, like my Masala Chai. I first shared this warming spiced tea in 2009, and its magic is still strong today!

Masala Chai means "spiced tea." It's a comforting, fragrant drink, hugely popular in India and now worldwide. In India, chai is a sign of welcome, served everywhere from streets to fancy restaurants. Every family has their own twist, but the secret is in the spices.

The Key Spices for Masala Chai

These are the stars that make Masala Chai special:

• Green Cardamom: Gives a sweet, floral taste. Use whole or crushed.
• Cinnamon: Adds warmth and sweetness.
• Nutmeg: Brings a subtle, sweet depth. Always use fresh powder.
• Fresh Ginger: Provides a lively kick and warming effect. Crush it fresh.
• Cloves: Use just one or two; they're strong!
• Black Pepper: A little fresh ground pepper adds a nice subtle heat.

My Simple Masala Chai Recipe

This is the exact recipe that everyone loved years ago!

Serves: 4 Prep time: 5 minutes Cook time: 10 minutes

Ingredients:

• 2 green cardamom pods
• 1 cinnamon stick, lightly crushed
• 1/4 teaspoon freshly ground ginger (or 1/2 inch fresh ginger, crushed)
• 1/8 teaspoon freshly ground black pepper (optional)
• 2 whole cloves (optional)
• 3 cups water
• 1/2 cup milk (whole milk is best)
• 2 tablespoons good black tea (like Assam or Darjeeling)
• 3 tablespoons sugar (or to your taste)

Method:

1.    Crush Spices: Lightly crush cardamom and cinnamon. If using fresh ginger, crush it too.

2.    Boil with Spices: Put water, crushed cardamom, cinnamon, ginger, pepper, and cloves in a pan. Bring to a boil.

3.    Simmer: Lower the heat and simmer for a few minutes for the flavors to mix.

4.    Steep Spices: Take off heat, cover, and let sit for 3-4 minutes. This makes the flavor deeper.

5.    Add Milk & Sugar: Put the pan back on the heat. Stir in sugar and milk. Bring to a boil again.

6.    Steep Tea: Take off the heat right away. Add tea leaves, cover, and let steep for 4-5 minutes.

7.    Serve Hot: Strain the chai into cups or a teapot. Enjoy!

This comforting tea is perfect anytime, especially on a cool morning or for an afternoon treat.

 

Fact-Checking My Past: Lemon Water & Cancer - What You Need to Know Now

 

Lemon water

In 2012, I shared an article on my blog suggesting that lemon water possessed extraordinary, even unbelievable, health benefits, including the ability to cure cancer. At the time, this information seemed compelling, and I, like many others, was drawn to the idea of a simple, natural remedy with such profound effects.

The original post claimed that:

·       Lemon water becomes "alkaline water," and drinking it throughout the day is good for everyone.

·       Lemon is a "miraculous product" that kills cancer cells and is 10,000 times stronger than chemotherapy.

·       This information was being suppressed by pharmaceutical companies to protect their profits from synthetic drugs.

·       Lemon is effective against various types of cancer, bacterial and fungal infections, internal parasites, high blood pressure, depression, stress, and nervous disorders.

·       These claims were supposedly backed by over 20 laboratory tests since 1970 from a major drug manufacturer, showing lemon extracts were 10,000 times better than the chemotherapy drug Adriamycin in slowing cancer cell growth and only targeting malignant cells.

However, after reviewing current scientific research and reports, I must retract these claims. The information presented in my original post is not supported by credible scientific evidence.

Here's what current research indicates regarding the points made in the original post:

·       Alkaline Water: While drinking enough water is essential for health, the idea that adding lemon significantly alters the body's pH or provides substantial health benefits through "alkalinity" is largely not supported by scientific evidence. The human body has robust mechanisms to regulate its pH balance.

·       Lemon and Cancer: There is no scientific evidence to suggest that lemon is 10,000 times stronger than chemotherapy or that it can cure cancer. While some studies have explored the potential anti-cancer properties of certain compounds found in citrus fruits, these are preliminary and conducted in laboratory settings (in vitro or on animal models). These findings do not translate to a simple cure for cancer in humans through drinking lemon water. Chemotherapy remains a vital treatment for many cancers, despite its side effects.

·       Suppression by Pharmaceutical Companies: The notion that effective natural cancer cures are being deliberately suppressed by pharmaceutical companies for profit is a conspiracy theory that lacks any credible evidence. Scientific research is a collaborative and transparent process, and significant breakthroughs are typically widely published and investigated.

·       Broad Health Claims: While lemons are a healthy fruit containing vitamin C and antioxidants, attributing them with the ability to cure all types of cancer, infections, parasites, and regulate blood pressure and mood disorders to such a significant extent is not scientifically accurate. These conditions require evidence-based medical treatments and lifestyle management.

·       The "Source" and "Laboratory Tests": The claim of a major drug manufacturer conducting these extensive tests and finding such dramatic results is highly suspect and lacks verifiable evidence. The provided address for the "Institute of Health Sciences" appears to be non-existent or unrelated to any major research institution. It's crucial to be wary of information presented without credible sources or scientific publications.

The Importance of Reliable Information:

It's understandable to be drawn to natural remedies and hopeful for simple solutions to complex health issues like cancer. However, it is crucial to rely on information from credible scientific and medical sources. Misinformation can be harmful, leading people to delay or forgo proven medical treatments in favor of unproven remedies.

What We Know About Lemons and Health:

Lemons are a good source of vitamin C, an important antioxidant that supports the immune system. They can also contribute to hydration when added to water. However, their benefits are part of a healthy diet and lifestyle, not a standalone cure for serious diseases.

Moving Forward:

I sincerely regret sharing inaccurate information in my 2012 blog post. As I continue to learn and understand the importance of evidence-based information, I feel it's crucial to correct the record.

Please be cautious about the information you encounter online, especially regarding health claims. Always consult with qualified healthcare professionals for accurate diagnoses and treatment plans.

Let's strive to share information that is grounded in scientific evidence and promotes informed decision-making about our health.

My old posting: Best traditional Kerala Recipes, Popular Indian Dishes-Master the Art of Home Cooking: LEMON - 10,000 times stronger than Chemotherapy

Thank you for taking the time to read this updated perspective.

#LemonWaterMyth,#CancerMisinformation,#HealthFactCheck,#ScienceNotSuperstition,#EvidenceBasedHealth,#DebunkingMyths,#MedicalMisinformation

Vishu Katta: Taste the Heritage of Kerala

 

Vishu Katta Thrissur style

Vishu Katta is a cherished Kerala delicacy, especially enjoyed during the Vishu festival. This traditional rice cake is gently cooked in coconut milk and infused with the warm aroma of cumin, creating a subtle yet delightful flavor. Typically served with a rich jaggery syrup, Vishu Katta is a festive treat perfect for sharing with loved ones. More than just a dish, it embodies the essence of Kerala’s vibrant culinary heritage and the spirit of togetherness during celebrations.

Simple Steps to Make Thrissur-Style Vishu Katta

Ingredients:

• Raw rice (Unakkalari) – 1 cup

• Thin coconut milk – 3 cups

• Thick coconut milk – 2 cups

• Cumin seeds – ½ tsp

• Salt – to taste

• Dry ginger powder – ¼ tsp (optional)

• Jaggery – 1 cup

• Water – ¾ cup

• Cardamom powder – ¼ tsp

• Ghee – for greasing

Preparation Steps:

1. Preparing the Rice Base

1. Soak the rice in water for 30 minutes and drain.

2. In a heavy-bottomed pan, heat the thin coconut milk and bring it to a slight boil.

3. Add the soaked rice and cook on medium heat, stirring occasionally.

4. Once the rice is half-cooked, add salt to taste.

   
   
   

2. Adding Flavor and Texture

5. Pour in thick coconut milk and cumin seeds.

6. Stir continuously and cook until the mixture thickens and starts leaving the sides of the pan.

   
   
   

3. Setting the Vishu Katta

7. Grease a tray or banana leaf with ghee.

8. Transfer the mixture onto the greased surface and spread it evenly.

9. Sprinkle cumin seeds on top and let it cool completely.

10. Once set, cut into squares or slices.

    
    
    

4. Preparing the Jaggery Syrup

11. Heat jaggery with water until it dissolves.

12. Strain to remove impurities and simmer until it reaches a slightly thick consistency.

13. Add cardamom powder and mix well.

    
    
    

5. Serving

14. Serve Vishu Katta with warm jaggery syrup for a delightful festive treat.

Tips and Notes:

• The type of rice used can significantly affect the texture and flavor. Unakkalari is traditionally preferred.  
• Using freshly extracted coconut milk will enhance the flavor.
• Adjust the amount of sugar or jaggery according to your preference.
• The consistency of the Jaggery syrup that is sometimes served with this dish should be a thick, honey-like consistency.
• Some recipes include adding a small amount of dry ginger powder or cardamom powder for added flavor.  

Enjoy your homemade Vishu Katta!

#vishukatta #keralafood #vishu #dessert #homemade

Harira: A Delicious Traditional Moroccan Soup Perfect for Ramadan

Haira The Moroccan Soup

 Ramadan Kareem! 🌙 During Ramadan, a popular dish to prepare is Harira, a traditional Moroccan soup that’s often served to break the fast. It’s a hearty and nutritious soup made with tomatoes, lentils, chickpeas, and a blend of aromatic spices. Would you like a recipe for Harira, or is there a specific meal type you’re interested in for your Ramadan table? Perhaps something for Iftar or Suhoor?

Here’s a traditional recipe for Harira, the Moroccan soup that’s perfect for Ramadan:

Ingredients:

• 225gms of lamb, beef, or chicken, diced
• 3 tablespoons of olive oil or vegetable oil
• Soup bones (optional)
• 900 gms of ripe tomatoes (about 6 large), pureed
• 1 handful of dry chickpeas, soaked and peeled
• 2 handfuls of brown or green lentils
• 1 large onion, grated
• 1 stalk of celery with leaves, chopped
• 1 small bunch of flat-leaf parsley, finely chopped
• 1 small bunch of cilantro, finely chopped
• 1 tablespoon of smen (optional)
• 1 tablespoon of salt
• 1 tablespoon of ginger
• 1½ teaspoons of black pepper
• 1 teaspoon of ground cinnamon (optional)
• ½ teaspoon of turmeric
• 3 tablespoons of tomato paste (mixed with 1 or 2 cups of water)
• 3 tablespoons of broken vermicelli or uncooked rice
• 1 cup of flour (mixed with 2 cups of water for the tedouira)
• Lemon wedges and additional cilantro for garnish (optional)

(A tedouira is a thickening agent used in Moroccan cuisine, particularly in the popular soup Harira. It's essentially a flour and water mixture, sometimes fermented with yeast for a day or two [1]. This fermentation adds a slightly sour flavor to the soup.)

Instructions:

1. In a large pot, heat the oil and brown the meat along with any soup bones.
2. Add the grated onion, celery, parsley, cilantro, and spices, stirring until fragrant.
3. Pour in the pureed tomatoes and tomato paste mixture, then add the chickpeas and lentils.
4. Cover with water and bring to a boil. Reduce heat and simmer until the chickpeas and lentils are tender.
5. Prepare the tedouira by mixing the flour with water until smooth. Gradually stir into the soup to thicken.
6. Add the vermicelli or rice and cook until tender.
7. Adjust seasoning to taste and serve hot, garnished with lemon wedges and additional cilantro if desired.

Enjoy your Harira and have a blessed Ramadan! 

 

Ramadan Recipe -Special Traditional Iftar Delight-Famous Thari Kanji

As Ramadan begins, many turn to traditional recipes for Iftar. Thari Kanji, a sweet and energy-boosting drink, is a staple in many households.

Made with semolina, this delightful beverage is flavored with:

• Sweetness: A touch of sugar for a delightful taste.
• Savory hint: A pinch of salt adds depth to the flavor profile.
• Jewel-like additions: Cashews, raisins, and caramelized onions add a textural and visual treat.

Here's how to prepare this heartwarming drink:

1. Gently heat the thin coconut milk: In a medium pan, bring it to a simmer.
2. Semolina time: Slowly add the semolina while constantly stirring to prevent lumps and sticking.
3. Sweetness and a hint of savory: Add sugar and a pinch of salt to the simmering mixture. Continue stirring until the semolina cooks well.
4. Richness boosts: Pour in the thick coconut milk and heat it gently, avoiding a full boil.
5. Desired consistency: Aim for a slightly thick, drinkable texture.
6. Cardamom magic: A sprinkle of cardamom powder adds a touch of warmth and aroma.
7. Caramelized delight: In a separate pan, heat ghee and saute the sliced onions until lightly browned.
8. Nutty and sweet additions: Fry the cashews until golden brown, then add the raisins and let them puff up.
9. Bringing it together: Pour the caramelized onions, cashews, and raisins over the prepared Thari Kanji and stir well.

Enjoy this warm and inviting Thari Kanji as you break your fast and celebrate Ramadan!

Additional notes:

• Feel free to adjust the sweetness according to your preference.
• For a richer flavor, consider using full-fat coconut milk.
• Experiment with other dried fruits like chopped dates or figs for a delightful variation. 

Divine Delights: Dive into the History and Recipe of Grandma's Traditional Sweet Kerala Kozhukkatta

 Kozhukkatta, also known as modak or sweet dumplings, is a popular South Indian delicacy enjoyed during festivals like Ganesh Chaturthi and Onam. These delightful treats boast a soft rice flour dough encasing a sweet and creamy coconut filling, steamed to perfection.

 A Bite of History:
The origins of kozhukkatta can be traced back centuries, possibly to the ancient Tamil kingdoms. They are believed to be offerings to various deities, particularly Lord Ganesha, who is said to have a fondness for sweets. Over time, kozhukkatta evolved into a cherished culinary tradition, passed down through generations and prepared with love during festive occasions. 

Variations and Flavors: 

While the basic concept remains the same, kozhukkatta comes in a variety of regional variations, each boasting its unique twist. Here's a glimpse into two popular styles: 

Thrissur Kozhukkatta: Known for its melt-in-your-mouth filling, featuring roasted coconut for a richer flavor and less jaggery for a subtler sweetness. The dough is thicker and more elastic, resulting in larger, disc-shaped dumplings often left plain or adorned with a simple cashew nut.

Calicut Kozhukkatta: This version features a sweeter and more syrupy filling with a generous amount of jaggery. The dough is thinner and delicate, giving the dumplings a lighter and fluffier texture. They are typically smaller and rounder, often decorated with intricate designs using edible pastes or chopped nuts and fruits.

Bringing the Sweetness Home: 

Ready to whip up a batch of your own kozhukkatta? Here's a basic recipe to get you started: 

Here's a recipe for steamed kozhukkatta, the delightful South Indian dumplings filled with sweet coconut goodness: 

Ingredients: 

For the filling:

1 cup grated fresh coconut

1/2 cup jaggery, grated or powdered

1/4 teaspoon cardamom powder

1/8 teaspoon grated nutmeg (optional)

For the dough:

1 cup rice flour

1/4 cup water

1/4 teaspoon salt

1 tablespoon ghee or oil

Instructions:

Make the filling: In a pan, combine the grated coconut, jaggery, cardamom powder, and nutmeg (if using). Cook over medium heat, stirring constantly, until the jaggery melts and the mixture thickens. Turn off the heat and let it cool slightly. 

Prepare the dough: In another pan, bring the water and salt to a boil. Add the rice flour gradually, stirring continuously, until it forms a soft dough. Add the ghee or oil and knead well until smooth. Cover the dough and let it rest for 10 minutes.

Assemble the kozhukkatta: Divide the dough and filling into equal portions. Take a portion of the dough and flatten it into a small disc. Place a spoonful of filling in the center and pinch the edges closed to form a round ball. Repeat with the remaining dough and filling. 

Steam the kozhukkatta: Place the kozhukkatta in a steamer basket lined with banana leaves or greased with oil. Steam for 10-15 minutes, or until cooked through. 

Serve: Let the kozhukkatta cool slightly before serving. You can enjoy them warm or at room temperature.

Tips:

• For a richer flavor, you can roast the grated coconut before making the filling.
• If the dough is too sticky, add a little more rice flour. If it's too dry, add a little more water.
• You can also experiment with different fillings, such as dates, nuts, or pumpkin seeds.
• Kozhukkatta can be stored in an airtight container in the refrigerator for up to 3 days.

Additional notes: 

This recipe makes approximately 15-20 kozhukkatta, depending on the size you make them.

You can use either white or brown rice flour for this recipe.

If you don't have a steamer, you can use a colander or sieve placed over a pot of boiling water. Just make sure to cover the pot with a lid to trap the steam. I hope this recipe helps you enjoy delicious steamed kozhukkatta!

Learn how to make a traditional Kerala Kinnathappam recipe that comes in two colors - white and black

 Both steamed plate cake and kinnathappam refer to the same delicious South Indian dessert! So, whichever term you use, you're in for a treat. There are two variants of Kinnathappam. One is white and another is black and long, but the white variant is easier to cook and is very soft compared to the black variant.

 Kinnathappam, which translates to "plate cake" in Malayalam, is a traditional Kerala dish made from steamed rice flour, coconut milk, and sugar. It's known for its soft, fluffy texture, slightly sweet and coconutty flavor, and melt-in-your-mouth goodness.

 Here's what you can expect from this delightful dessert:

 Appearance: Kinnathappam typically has a white or light brown color, depending on the type of rice used. It has a smooth, slightly cracked surface and is often cut into squares or diamond shapes. 

Kinnathappam is a traditional Kerala dish made from steamed rice flour, coconut milk, and sugar. It is a soft, fluffy cake with a slightly sweet and coconut-like flavor. Kinnathappam is typically served with stew or curry, but it can also be eaten on its own. 

Ingredients:

• 1 cup raw rice
• 1 cup thick coconut milk
• 1/2 cup sugar (to prepare black color appam add 1 cup Jaggery)
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/4 teaspoon Jeera

Instructions: 

Wash the rice thoroughly and soak it in water for at least 3 hours. 

Drain the rice and grind it to a fine powder in a blender. 

Add the coconut milk, sugar, cardamom powder, and salt to the rice flour and mix well.

Add coconut milk, sugar, cardamom powder, and salt 

Adjust the consistency of the batter by adding more or less coconut milk. The batter should be thick enough to pour but thin enough to spread easily. 

Adjust the consistency of the batter 

Grease a steamer pot with oil. Pour the batter into the steamer pot and steam for 15-20 minutes, or until the kinnathappam is cooked through. Let the kinnathappam cool slightly before cutting it into squares or diamonds. 

Tips: 

For a richer flavor, use fresh coconut milk.

If you don't have a steamer, you can cook the kinathappam in a pressure cooker.

Kinnathappam can be stored in the refrigerator for up to 2 days.

Enjoy!