COARSE BESAN LADDOO (COARSE GRAM FLOUR BALLS WITH A CRUNCH)

COARSE BESAN LADDOO (COARSE GRAM FLOUR BALLS WITH A CRUNCH)

One of my neighbors sells homemade Diwali sweets and savories. I always buy something to support her effort. This time when I went to buy I saw her making huge batches of Besan Laddoo. Immediately I was tempted to try them at home. She was making the Fine Besan laddoos and I wanted to try the coarse variety.  

So I bought the Coarse Besan from Mustafa. We are fortunate to get the Coarse Laddoo Besan under the Pattu Brand. 

My Maharashtrian neighbor in India used to make the best besan laddoos that we used to savor. She always used to sort and then grind the Chana dal in a flour mill near our house. This would ensure no compromise on the taste. The quality of the besan flour is very important as it is the main ingredient in the laddoos.  The Coarse besan laddoos taste like panjiri laddoos and also absorb less ghee which is good.

Ingredients

Coarse Besan – 3 cups

Powdered Sugar – 1 ½ cup

Ghee – 1 cup melted

Cardamom - 4 to 5

Cashews  -  ½ cup

Raisins – ½ cup

Method

In a wok (pan), add 2 tablespoons of ghee and roast the Gram flour (besan) evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it.

Be careful not to burn the besan while roasting it as it will completely ruin the taste of the laddoo.

Roasting the flour properly is one of the biggest challenges in this recipe. If the flour is not roasted properly there will be a raw smell to the ladoos, It’s also not good for health. 

So roast until you begin to get the lovely aroma, the color would be a yellowish golden (See the picture below).

Let the roasted besan cool down. Keep it aside.

Powder the sugar along with the cardamom and keep aside.

Take the cooled down roasted besan and mix with the sugar.

Transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. (See the picture above)

In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Remove the fried cashew nuts and raisins and keep them aside in a plate. Keep the melted ghee.

Now add the melted ghee.  

Do not pour too much ghee while making the balls, it’s better to pour little by little....Like how we pour water for making sand play. If all the ghee is poured at one time, the mixture may become very greasy and the flour may not bind well to shape the laddoo. The laddoos will be soft and collapse as well. Take some Besan add the ghee and make balls. 

This recipe is easy for beginners to follow. You can’t go wrong with the measurements of ghee thanks to the coarse besan. Add enough ghee to help enable to make balls. Once, you have added the ghee, make small tight balls out of the mixture immediately. If your flour looks dry, add the ghee as needed little by little. And if your flour looks greasy, do not add more ghee.

While making the balls, take one piece of cashew and 1 piece of raisin and make a ball. This will ensure that every laddoo gives u a piece of the cashew nut and the raisin.

Coarse Besan Laddoo is ready for you’ll to enjoy!!!

Tips

• To make the fine besan laddoo - Take the cooled down roasted besan and mix with the sugar and run in the blender till it becomes one uniform mixture and follow as above.  The finer the blend the more melt-in-the mouth the laddoo’s will be.

• Sugar can be added according to taste. 

DIET POHA CHIVDA / LOW CAL CHIVDA (THIN BEATEN RICE FLAKES MIXTURE - A LOW CAL SAVOURY)

First of all “HAPPY DIWALI TO ALL”. MAY THIS DIWALI BRING HEALTH, WEALTH & PROSPERITY TO ALL.

Diwali is a time for making and sharing goodies. The markets are filled with colourful mithais and namkeens that look so tantalizing,  that We usually overindulge in the goodies and either put on loads of weight or become sick. This year I thought why not make something which is guiltless. Who doesn’t enjoy guiltless snacking?

Earlier I had shared a recipe of the Patal Pohe Chivda in my blog, (Click on the link below)

PATAL POHE CHIVDA 

Traditionally in this recipe you have to deep fry all the ingredients including the poha...then it’s very tasty.

But in my recipe, I had roasted the poha until crisp by adding a little oil...rest of the ingredients I deep fried.

The problem with Indian snacks is, it’s difficult to make them totally guiltless.

These days in Singapore we easily get many ingredients which were not easily available when I landed here 15 years ago. I’m glad that an influx of Indian migrants in Singapore  have brought in a demand for things which is a bonus for food bloggers and people who love cooking.  I always go to Mustafa (a huge shopping centre in Singapore) a week before Diwali to check out their stuff and this year while browsing through I saw packets of Diet Poha and I thought Hey!!! This is exactly what I wanted as I’m trying to watch my weight.  

I even avoided adding Copra(Dried coconut flakes) which is there in my previous recipe.

Here is my recipe, this can also be made on a regular basis for a tea-time snack.

Ingredients

Diet Poha - 1 Kg.

Peanuts - 1 cup

Daliya (Roasted Gram Dal/ Chutney Chana dal) - 1 cup

Cashewnuts- 20-25 pieces

Golden Raisins - 20 -25 pieces

Chopped Green chilies - 12-15

Curry leaves -  5 sprigs (25-30 leaves)

Mustard seeds - 2 teaspoons

Cumin seeds – 2 teaspoons

Sesame seeds - 2 teaspoon

Turmeric powder - 3 teaspoon

Asafetida - 1 teaspoon

Salt as per taste.

Powder sugar - 2 teaspoon

Oil - 1/2 cup

Method

Diet Poha is very thin and fragile so it gets crumbled very quickly. Take the poha and sieve it for any fine powder to be filtered leaving only the flakes. Keep aside.

Diet Poha has very thin flakes so it gets cooked very fast. I decided not to fry it and dry roast it instead. You can also put it in the microwave. If in case you are cooking in the microwave, put the diet poha in a shallow microwave safe dish and microwave it on high for 30 seconds only.

For those who don't have a microwave you can dry roast it in a wok (Kadhai)on a very low flame till it becomes crispy.  This needs attention else it can burn very easily. Keep this Poha aside.

If you have roasted the poha in the microwave, then Add 2 tablespoons oil in a big wok, add in the mustard seeds, cumin seeds and sesame seeds and when they start spluttering, add in the green chillies and curry leaves, fry them well. Then add in the diet poha, turmeric, salt and sugar and saute for about 3 minutes. Keep aside.

Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the daliya until golden, then the cashews until golden, Raisins until plump. Preferably use a net to fry all this as it can catch all the ingredients from the oil. Ensure that none of the ingredients become black. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil with it. Drain the oil well and mix all the ingredients that you fried in a vessel with the diet poha.

Toss everything well with a light hand ensuring that you don't break the thin poha flakes. Roast for another 2 minutes on a low flame while mixing. Put off the flame and spread this on a newspaper or a big plate. Let this get cool for some time then store it in an air - tight dabba(box).  Your  Diet Poha Chivda/ Low cal Chivda is ready for some Guiltless indulgence.

Tips

• If you do not have the confidence of adding the chilly and curry leaves to the tadka afraid of burning the tadka then you can fry them separately...after you fry all the nuts, you can fry these too also using a net in the oil and then mix with the mixture.
• You can add poppy seeds to the tadka while adding mustard and sesame but Poppy seeds are banned in Singapore so I didn’t add them
• You can add Puffed rice (kurmura) with Poha.
• You can add red chilly powder instead of green chilies.
• You can add citric acid or amchur powder for some sourness. I didn't do it in my recipe.
• You can add deep fried garlic in the Chivda
• You can deep fried onion to the chivda.
• I have seen a recipe wherein fresh coriander seeds are roasted, pounded into a powder and added to the chivda for extra flavor.
• My Mother-in-law adds Roasted and pounded fennel seeds into the chivda.

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

ROASTED PHOOL MAKHANA /PUFFED LOTUS SEEDS / FOXNUT

Phool Makhana is Puffed dried lotus seeds, also known as Foxnuts. Phool Makhana is very famous in North India during Vrat Season for making kheer, sabji or just roasting it for snacking.It is considered to be very healthy as its low in saturated fats and cholestrol content, Isn’t that nice to hear you don't need to feel guilty while you munch on these super healthy crunchy roasted phool makhana, it tastes a bit like popcorn but I tell you this is more tasty and healthier...and you can prepare it in a jiffy.

I had seen Phool makhana used to thicken gravies in North Indian curries.  But that’s all I knew about it. But when I came to live with the North Indians in Singapore, I saw that they used it extensively during the fasting season. They made a kheer(Milk dessert) out of it or used it in a vegetable or simply ate roasted Phool Makhana like popcorn. Now, this variety impressed me the most as I love popcorns.

Then again, when I googled on Phool Makhana...

I learnt that.......

1. Lotus seeds benefit the spleen, kidney, and heart.

2. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.

3. It is also rich in calcium. It can be easily digested by all the age groups.

4. It is a highly regarded herb for restoring sexual vigour and youthful energy in older men.

5. It regulates blood pressure, relieves numbness and aching near waist and knees.

6. It is Suitable for arthritis, helps fighting impotency and premature aging.

7. Makhana is very useful for women during and post pregnancy period.

8. It is also helps your respiratory system, veins and digestion.

9. Popped makhana contains almost 12% of protein! (excellent especially for vegetarians!)

Anti – aging :- Fox nuts are rich in antioxidants which works as age lock system and makes us younger for much longer. Fox nuts are effective for individuals with high risk of premature ageing, premature grey hair,wrinkles  and other signs of aging. It reverses the aging process over a period of time......This definitely has caught my Attention

Diabetes :- Diabetes is a metabolic disorder, which is accompanied by high blood glucose levels. It is a result of improper functioning of the pancreas, which secretes the insulin hormone. Fox nut is a sweet and sour seed These seeds contain starch and protein which is excellent for diabetes .

AYURVEDA AND UNANI (BRANCHES OF MEDICINE) texts have accepted its aphrodisiac and spermatogenic properties.

Herbs of phool makhana are considered worth in vajikarnana therapy.

Makhana helps in Cardiac Protection and builds the action in dysentery and frequent urination.

Phool makhana has astringent property, hence it gives relief from diarrhoea and helps to improve the appetite.

It helps in increasing the quality and quantity of semen, also prevents the premature ejaculation, increases the libido and also helps in female infertility.

Phool makhana is sweet to neutral in nature. Therefore, helps to detoxify the spleen, reinforce the kidneys and nourish the blood.

TCM

According to principles of TCM (traditional Chinese medicine), fox nut is used to strengthen spleen and kidneys.  Makhana helps in conditions like arthritis, erectile dysfunction and premature aging. These seeds have antioxidant properties and help in digestion, rejuvenates respiratory system and prevents frequent urination.

“25 to 30 grams” phool makhana is considered as a healthy food/diet for the whole family.

Wow!!!!.......So many benefits...then why not add it into our daily lives....and I decided to make the healthy popcorn (Roasted Phool Makhana).

My kids loved it and kept munching. I tried adding some flavours too like chat masala, red chilly powder, pepper powder etc. They liked the original lightly salted the best though.

Ingredients

Makhana - 2 cups

Oil/Ghee – 2 tsps

Salt as per taste

In case you want to add color / flavors

Turmeric powder - 1/2 tsp (Yellow color)

Red Chilli powder - 1/2 tsp (Red Chilly flavour)

Paprika powder – ½ tsp (Paprika flavour)

Pepper powder - 1/2 tsp (Pepper flavour)

Chat Masala powder - 1 tsp (Masala Flavour)

Tomato powder – 1 tsp (Tomato Flavour)

Cheese powder – 2 tsp (Cheese Flavour)

Or any flavour you please. You can make a combo of flavours too....

Method

In a wok, add ghee and once the ghee is hot, add the phool makhanas and roast them. Don’t leave them unattended on the fire as they are very delicate and tend to burn fast. Keep roasting till it’s light golden in color.  Check if it’s done by sampling one...If it’s crunchy then it’s done. Put off the gas.

Add salt and toss. Fill a nice bowl with the crunchy phool makhanas and enjoy this healthy snack 

In case you want to add flavours then,

After sampling add in the spice powders of your choice and toss.  Serve and Enjoy.

If you’ve made a big batch then let the Phool Makhana cool down completely then store them in an airtight container. Phool Makhana has a very good shelf life, you can store them in air tight container for many months. Keep them away from the moisture and direct sun light.

Tips

·         The plain salted tastes better when roasted in Ghee

·         After you add the spice powders don’t toss with the gas burner on as the spice powders will catch       the bottom and burn spoiling your batch of makhanas.

Dadi Maa Ke Nuskhe: Traditional Indian Home Remedies for Cold, Cough, Colic, Indigestion & Digestion

🌿 Dadi Maa Ke Nuskhe | Traditional Home Remedies Passed Down Through Generations

Long before modern medicine became a part of everyday life, Indian homes relied on age-old kitchen wisdom, herbs, spices and simple remedies lovingly passed down from grandmothers to mothers and then to children.

Many of these traditional remedies were prepared with ingredients already present in the kitchen - Bishop's weed, dill, ginger, nutmeg, tulsi, pepper, fennel and countless other healing herbs and spices that formed the heart of Indian home care traditions.

While these remedies were never considered replacements for medical treatment, they were often used for comfort, soothing relief and everyday wellness support.

Here are some traditional home remedies that have been followed in many Indian households for generations.

👶 STOMACH PAIN (COLIC)

Colic is one of the most common reasons babies cry continuously. 

Traditional wisdom often believed that untimely feeds or consumption of gassy foods by breastfeeding mothers could contribute to tummy discomfort in babies.

Traditional Dill Seed Remedy

If a baby below nine months appeared to have stomach discomfort, elders often recommended crushing about 10–15 dill seeds (Suva seeds) with a teaspoon of water. A few drops of mother’s milk were then mixed into this extract before administering very small quantities carefully.

Dill seeds have long been valued in Indian households for their soothing digestive properties.

🌿 CONSTIPATION

Constipation can make both adults and babies extremely uncomfortable. Traditional Indian remedies often focused on gentle, natural methods to ease bowel movement.

Traditional Remedies Often Used

• A few drops of castor oil mixed with lukewarm water or mother’s milk were traditionally administered in very small quantities depending on age and severity.

• Chebulic Myrobalan (Harda / Kadukkai / Harithaki) has long been considered beneficial in traditional practices for relieving constipation.

• Warm water consumed frequently through the day was considered helpful.
• A fibre-rich natural diet including vegetables, fruits and whole grains was traditionally encouraged.
• Isabgol (Psyllium Husk) mixed in water has also been commonly used in Indian households.

• Water stored overnight in copper vessels was traditionally believed to help regulate bowel movement.

• Applying a little coconut oil or castor oil around the anal region of babies was often done to ease discomfort during bowel movement.

🍋 NAUSEA

Traditional Indian kitchens often turned to lemon and ginger to ease nausea naturally.

Common Remedies

• Lemon with a tiny pinch of black salt
• Fresh ginger slices chewed slowly
• Ginger-lime sherbet with black salt and a little sugar

These remedies were believed to soothe the stomach and refresh the senses.

🍽️ LOSS OF APPETITE

In Ayurveda, indigestion and appetite loss are considered deeply connected.

Traditional remedies used to stimulate appetite included:

• Pomegranate juice with rock salt and honey
• Buttermilk infused with mustard seeds, ginger, cumin and asafoetida
• Indian gooseberry powder mixed with honey and ghee
• Tamarind water with ajwain
• Basil tea prepared with milk and cardamom
• Cinnamon, fennel and coriander infused water

These preparations were traditionally believed to awaken digestion gently and naturally.

🌬️ FLATULENCE

Flatulence (Anaha in Ayurveda) was commonly associated with imbalance in digestion.

Traditional Remedies

• Asafoetida dissolved in warm water
• Lightly roasted fennel seeds chewed after meals

These were widely used in Indian homes to reduce bloating and gas.

🌿 INDIGESTION

Indigestion (Ajeerna) was traditionally believed to arise from irregular eating habits, overeating, stress or consuming heavy foods.

Traditional Remedies

• Ajwain with rock salt and warm water

• Asafoetida water
• Mint oil in warm water
• Fresh curry leaf juice with lemon and honey

These remedies were believed to help stimulate digestion and relieve heaviness.

💧 DIARRHOEA (LOOSE MOTIONS)

Known as Atisara in Ayurveda, diarrhoea can quickly lead to dehydration if fluids are not replenished.

Traditional Supportive Remedies

• Whey or buttermilk in small quantities

• Rice kanji with a pinch of salt

• ORS or salt-sugar water for hydration

• Cooked raw banana mash with poppy seeds

• Pomegranate rind powder with buttermilk

⭐ NUTMEG — A Traditional Favourite

Nutmeg (Jaiphal / Jadhikkai / Jajikaya) has traditionally been regarded as one of the most valued home remedies for loose motions in both children and adults.

It was commonly believed to:

• Help reduce loose motions
• Calm the stomach
• Promote restful sleep

Many Indian grandmothers considered nutmeg a staple in home remedy boxes.

Nutmeg (Jaiphal / Jadhikkai) has traditionally been used in tiny quantities in Indian home remedies for loose motions and digestion. However, nutmeg should always be used very carefully, especially for babies and young children, because excess nutmeg can be harmful.

🌿 Traditional Usage Guidelines (Very Small Quantities Only)

👶 Babies (Below 1 year)

Traditionally, only a very tiny smear or pinch of nutmeg paste was used.

Usually:

• Nutmeg was rubbed lightly on a stone with a few drops of water or mother’s milk

• 
  Only a trace amount of the paste was given

⚠️ Babies are extremely sensitive to nutmeg. Never give large quantities.

🧒 Young Children

Traditionally:

• A small pinch mixed in warm water, honey (for children above 1 year only), or milk

Only once or twice a day in very small quantities.

🧑 Adults

Adults traditionally consumed:

• A small pinch mixed in warm water, milk or honey

Again, only in moderation.

⚠️ Important Safety Note

Excess nutmeg can cause:

• dizziness
• nausea
• vomiting
• drowsiness
• hallucinations
• rapid heartbeat

Especially in babies and small children, even moderate excess can be dangerous.

Loose motions in babies and children can quickly lead to dehydration, so persistent diarrhoea, fever, vomiting or lethargy should always be medically evaluated.

🌿 SORE THROAT

Traditional remedies for sore throat often included warm herbal gargles and soothing decoctions.

Common Remedies

• Ajwain water gargle with salt
• Fenugreek seed gargle
• Cinnamon decoction with pepper and honey

These remedies were traditionally used to soothe throat irritation and discomfort.

🤧 COLD AND COUGH

Cold and cough remedies form a very important part of traditional Indian household care.

One commonly prepared remedy is Kashayam — a warm herbal tonic made fresh daily.

🍵🌿 Traditional Kashayam Recipe🍵

Ingredients

• Tulsi (Holy Basil) – 8 to 10 leaves
• Karpooravalli / Ajwain leaves – 1 to 2 leaves
• Ajwain seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Dill seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Peppercorns – 3 to 4

Method

Boil all ingredients in 4–5 glasses of water until the flavours and herbal essence infuse well into the water.

Allow it to cool slightly until warm.

A little honey may be added for older children and adults for soothing relief.

Traditionally, this warm kashayam was given through the day for relief from phlegm, cold and cough.

🌿 CHEST WARMING FOR BABIES

Traditional Indian households also followed gentle warming techniques for babies suffering from cold and chest congestion.

Warm betel leaves or softly heated cotton cloth balls were gently placed on the chest and back to provide warmth and comfort.

Care was always taken to ensure the temperature was mild and safe for the baby’s delicate skin.

🌿 A Note From Traditional Indian Homes

These remedies reflect the wisdom and nurturing traditions of generations gone by. They remind us of a time when kitchens were also healing spaces and grandmothers were often the first caregivers at home.

While many of these remedies continue to be followed lovingly even today, every individual’s body and health condition is different.

#SukanyasMusings #DadiMaaKeNuskhe #Paativaidyam #TraditionalRemedies #IndianHomeRemedies #Ayurveda #NaturalHealing #GrandmasRemedies #IndianKitchenWisdom #HomeRemedies #HolisticHealth #DigestiveHealth #ColdAndCough #Kashayam #HerbalHealing #NaturalWellness #TraditionalIndianWisdom #HealthyLiving #IndianHerbs #AyurvedicLifestyle

DISCLAIMER : HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES.

Virgin Mojito on the rocks | Refreshing Non-Alcoholic Mojito Mocktail

There is something instantly refreshing about a chilled glass of Mojito on a warm day. The combination of fresh mint, zesty lime, sparkling soda, and ice creates a drink that feels light, vibrant, and incredibly uplifting. Whether served during summer afternoons, family gatherings, festive celebrations, or simply as an evening refresher, Mojitos have a timeless appeal that never goes out of style.

Traditionally, Mojito (pronounced Mo-hee-to) is a classic Cuban highball cocktail prepared using white rum, sugar, lime juice, sparkling water, and mint leaves. Over the years, it has become one of the most loved refreshing beverages across the world.

Since I do not consume alcohol, I decided to make a refreshing non-alcoholic version that captures all the freshness and flavours of the original drink while being completely family-friendly and wonderfully rejuvenating.

This Mojito On The Rocks is cooling, invigorating, and perfect for hot weather. The fresh mint leaves release a beautiful aroma, the lime adds a citrusy brightness, while the sparkling soda gives the drink its lively fizz. Served over plenty of ice, this mocktail is pure refreshment in a glass.

And honestly, when drinks look this beautiful and taste this refreshing, one hardly misses the alcohol at all.

🍹 Mojito On The Rocks (Non-Alcoholic Mocktail)

Ingredients

Mint Leaves – 6 to 8 fresh leaves
Soda Water / Club Soda – ½ glass
Fresh Lime Juice – 2 tablespoons
Sugar – 2 teaspoons
Ice Cubes – As required
(For one glass of Mojito, you will need almost one full glass of ice)

Method

In a tall glass, add the fresh lime juice, sugar, and mint leaves.

Using the back of a spoon or a cocktail muddler, gently crush the mint leaves into the lime juice and sugar mixture. This helps release the natural oils and refreshing aroma from the mint while allowing the sugar to dissolve beautifully into the citrus juice.

Fill the glass generously with ice cubes, leaving a little room at the top.

Now slowly pour the chilled soda water over the ice and stir gently.

Garnish with extra mint leaves and a slice of lime.

Serve immediately on the rocks with a straw and enjoy this cool, sparkling refresher.

Mojito For A Family Of Four

Fresh Lime Juice – ½ cup
Sugar – 3 to 4 tablespoons
Fresh Mint Leaves – Around 30 leaves plus extra for garnish
Ice Cubes – 4 cups
Soda Water – 2 cups
Lime Slices – 4 for garnishing

A Few Refreshing Benefits Of This Mocktail

Mint is not just known for its cooling freshness but has traditionally been valued for several wellness benefits too. It is often associated with aiding digestion, helping ease nausea, soothing headaches, and providing a refreshing feeling during hot weather.

Lime adds Vitamin C and brightness to the drink, while sparkling soda gives the mocktail its festive and uplifting character.

A small little attempt at making indulgences feel just a bit more guiltless.

This refreshing non-alcoholic Mojito makes an excellent party drink for adults and children alike and is a wonderful alcohol-free alternative for celebrations and gatherings.

Enjoy this sparkling, minty cooler chilled and fresh.

Some information source inspiration courtesy: Wikipedia

#VirginMojito #MocktailRecipe #SummerDrinks #NonAlcoholicCocktail #RefreshingDrinks #MojitoOnTheRocks

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

This is probably one of the easiest sweets to make. This is also one of the first sweets I ever attempted to make. I would call this a beginner’s sweet or a no-fail recipe for anybody. Just follow the recipe step-by-step and you will have one the easiest sweets to prepare for Diwali or any festival or just to gobble like that. I also call Rava Laddoo one of the easiest sweets as it is prepared with ingredients easily available at home like Semolina, sugar and ghee. Rava Laddoo in Tamil is known as Suji ke Laddoo in the North and Ravyacha Laadoo in Maharashtra.

Here is the recipe for Rava Laddoo

Ingredients

Semolina/Rava/sooji - 1 cup 

Sugar – ¾ cup - 1 cup (depending on how sweet you like)

Ghee - ¼ cup 

Milk (optional) - 1 tblsp 

Cardamom powder (elaichi) – 1 tsp

Cashew nuts – 2 tbsps sliced in halves

Raisins – 2 tbsps 

Method

In a wok (pan), add the semolina and roast evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it. Be careful not to burn the rava while roasting it as it will completely ruin the taste of the laddoo. Let the roasted rava cool down. Keep it aside.

Now powder the sugar and keep aside.

Now take the cooled down roasted rava and mix with the sugar and run in the blender till it becomes one uniform mixture. Add in the cardamom (elaichi) powder and run it in the blender along with the rava and sugar.

Now transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Add this to the rava and sugar mixture.

Sprinkle the milk and mix thoroughly (This step is optional). In case you are using milk, heat up the milk slightly and add in warm milk to the mix. Milk is added to enable binding the mixture well enough so as to make the laddoos easily. I haven’t used milk in my recipe. I have made the laddoos completely with ghee. Adding milk reduces the shelf life of the laddoos.

Once, you have added the ghee, make small balls out of the mixture immediately, make tight balls. Rava Laddoo is ready to enjoy!!!

Tips

•         While blending the semolina, ensure that it is blended to a fine powder which will enable to make the laddoo easily. If the mix is coarse then it won’t be easy to make the laddoos.

•         The finer the blend the more melt-in-the mouth the laddoo’s will be.

•         In case, you are not using milk and find it difficult to bind, add in more melted warm ghee to the mix until it’s easier to make the laddoos.

•         Sugar can be added according to taste. 3/4^th cup is just ok not overly sweet. If you like it more sweet you can add 1 cup of sugar.

•         You can reduce the ghee by 2 tbsps in the recipe and it still turns out fine. 

CHEENIVARIKKAI / KOTHAVARANGAI PARUPPU USILI (CLUSTER BEANS WITH LENTILS AND COCONUT)

CHEENIVARIKKAI / KOTHAVARANGAI PARUPPU USILI (CLUSTER BEANS WITH LENTILS AND COCONUT)
GAWAR PHALI KI SABJI DAL AUR NARIYAL KE SAATH
The biological name of Cluster beans is Cyamopsis tetragonoloba. It is an annual legume and the source of guar gum. It is also known as Gavar, Gawar Phali, Guwar or Guvar bean.

This is yet another weekend special from my kitchen. The reason it’s cooked over the weekends is simply because the process to cook this dish is quite lengthy and time consuming. But it’s one of my absolute favorites. There are some dishes which amma (my mom) knows; that can make me happy any day and this is one of it.

Now, cluster beans is called Cheenivarikkai at my place. I guess it must be a kerala iyer (Tam brahms from Kerala) name.  I don’t know how many people call it as that. I didn’t know for very long that it is also known as Kothavarangai.

Paruppu usili is made in different houses differently but I absolutely adore my mom’s recipe and follow it to the T.

I even heard that many people use Bengal Gram (Chana dal) to make paruppu usili, but my mom uses Toor Dal (Pigeon Peas).
Apparently many people don’t like Cluster beans and it seems in yesteryears when old people would go for Pilgrimage to Kashi (Explanation below) they would usually give up on Cluster beans.

Kashi Vishwanath temple  - A visit to the temple and a bath in the river Ganges is one of many methods believed to lead one on a path to Moksha (salvation) hence people from all over the nation try to visit the place at least once in their lifetime. There is also a tradition that one should give up at least one desire after a pilgrimage at the temple.

When I asked my Grandma why they would give up on such a lovely vegetable, my grandma would say, because Cluster Beans is usually very gassy and as you age your digestive systems would become weak so it would be best to avoid it.

Thank god we are not in those times and I probably may not have to give up on this lovely vegetable. There are some people who steam the paruppu (Dal), but I don’t, here is the recipe for all of you to enjoy.

Ingredients

For the Kothavarangai Mezhukkuvaratti (Poriyal)
Cheenivarikkai / Kothavarangai (Cluster Beans) – 750 gms chopped
Oil – 2 tsps
Mustard seeds – 1tsp
Udad seeds – 1 tsp
Red Chilly – 1 broken in halves
Turmeric powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Shredded Coconut – 2 tbsps

For the Paruppu Usili
To grind to a coarse paste:
Toor Dal - 1 cup
Dried Red Chillies – 1
Green Chilly – 1
Turmeric powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Mustard seeds – 1tsp
Udad seeds – 1 tsp
 
Method
Rinse & soak 1 cup Toor dal for about 1-2 hours.
Trim the edges and chop cluster beans finely. Rinse it well. In a Kadhai (wok), Add 1 tsp of oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the dried chilly broken in half. When the udad dal becomes slightly pink, add the chopped cluster beans, mix well, ½ tsp of Turmeric powder, a pinch of Asafetida, Salt as per taste,  stir and close with lid and cook on low flame till it is cooked. Once it’s cooked, Transfer to a plate.
Drain the Soaked toor dal and grind it coarse in a blender with 1 dried red chilly and 1 green chilly, a pinch of turmeric, a pinch of asafetida and salt as
per taste. Keep aside

In the same Kadhai (wok), Add 1 tsp of oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the  coarsely blended dal mixture. Keep sautéing until the mixture separates and become golden brown. Once that is done, add the cooked cluster beans and mix well. Now, finally, add in the shredded coconut and mix well. Check for salt at this point as well. Incase there is salt you can add some at this point as well. Cook for 2-3 minutes on sim.

The Cheenivarikkai / Kothavarangai Paruppu usili is ready. Enjoy with Rasam and rice.

Variation to the above method
Steam method – After you coarse grind the dal paste. Boil water in an idli pan, spread the coarse mixture on the steamer plate and steam it for 5-7mins, once it cools down, crumble it with your hands and set aside.
Now heat oil in a wok,  Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the add the dal mixture & sauté till golden brown, then follow as above.

Tips:-

• Ensure that the dal mixture is blended coarse, if it becomes a fine paste then you will not get the perfect texture. To ensure that it doesn’t get ground fine, make sure to drain the water completely.
• If you are using the steaming method then follow as above. Please ensure to spread the mixture and then steam it as it crumbles easily.
• This recipe can be used to make French beans, flat beans (Avarakkai), Long beans, Banana flower (Vazhapoo) etc.

STIR FRY TOFU WITH VEGETABLES

STIR FRY TOFU WITH VEGETABLES
This is a vegan recipe. I was also careful to use the NON GMO Soya bean Tofu.  
(Kindly do click on the word "NON GMO Soya bean" hyperlink to learn more about Non GMO Foods).
There are many varieties of Tofu available in the market. For this recipe choose the medium firm ones. In Singapore you can buy it everywhere and they are known as Tau kwa.
Soya bean is high in calcium which is good for your bones and teeth.

Tau Kwa also has a high amount of Isoflavones which allows one to prevent heart disease. FDA states that consumption of 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. With these kind of health benefits isn’t it good to add tofu to your vegetables?

This dish is very easy to cook and very healthy as it’s packed with proteins and vitamins. I would call it a crunchy crispy delight. You can eat this with brown rice/ white rice/ Noodles or just dunk into a bowlful of this nutritional delicacy.

Stir fry vegetables with soya sauce is made in many south asian countries with a variation to the sauces / spices used.

Below is the Indo-Chinese, Indo-thai, Indo-Pinoy fusion version. (Indo because there is an Indian twist to it)

You can add any vegetables to it like Broccoli, Celery, Mushrooms, Cauliflower….the list of variations is endless. You can rustle this up with whatever you have at home.

Ingredients

Tofu cubes (Tau Kwa) - 1 teacup
Carrot - 1
French Beans / Snow Peas – 5 - 6
Onions  –  2
Tomatoes - 1
Capsicum – 1
Green chilly – 1 big (non – spicy variety)
Stem of spinach – a few
Oil – 1 tbsp
Cumin seeds – 1 tsp (optional)
Soya Sauce – 1 tbsp
Ginger paste – 1 tsp
Red chilli powder – ½ tsp (optional)
Salt as per taste
Pepper – a pinch of coarsely ground pepper (optional)
Spring onion for garnish
Coriander leaves for garnish

Method
Cut the Tofu into cubes Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside. You can avoid frying and can add the tofu at the end when the vegetables are almost done. Tofu cubes are soft and tend to break, hence, frying would be a good option to keep its texture and shape good.

Chop 1 onion, tomato and the ginger and make a coarse paste in the blender. Keep aside.

Julienne ( cut thin strip lengthwise ) the carrots , beans , capsicum, Chilly,  Cut some Spinach stems about the same length as the julienned carrots

Now, heat a pan and pour-in 1 tablespoon cooking oil. Add the cumin seeds, when it splutters, Sauté the onion. Once it’s translucent, add in the blended coarse paste of the Onion- Ginger Tomato and sauté well, until you see the oil come out of the paste indicating its cooked well. Now add the fried tofu and stir-fry for 3 minutes. Add all the vegetables and stir fry for 3 to 5 minutes. Put-in soya sauce, salt as per taste, chilly powder and pepper as required. Cook in steam till it’s done. The vegetable shouldn’t be overdone. It should be cooked but crunchy.

Garnish with finely chopped spring onion leaves and cilantro (Coriander leaves)

You can make a vegetable broth to pour on top or just enjoy the way it is. Serve steaming hot with Rice/ Noodles or just plain.

Flavors of Cumin & Tomatoes give an Indian twist to this dish. Do enjoy this healthy recipe.

Home Remedies for Mouth Ulcers and Swollen Gums in Babies & Toddlers | Natural Remedies for Mouth Sores

HOME REMEDIES FOR MOUTH ULCERS AND SWOLLEN GUMS IN TODDLERS & BABIES

பாட்டி வைத்தியம் | Dadi Maa Ke Nuskhe

Mouth ulcers and swollen gums are not just painful for adults — even toddlers and babies can suffer from them. Tiny ulcers inside the mouth, swollen gums, teething discomfort, or infections can make little ones irritable, cranky, and unwilling to eat or drink. Sometimes, it may even lead to bad breath and disturbed sleep.

As mothers and grandmothers, we often turn to gentle traditional remedies that can provide temporary soothing relief before consulting a doctor. These simple home remedies have been lovingly followed in many Indian households for generations. While they may help comfort the child, they should never replace proper medical advice or treatment.

Gentle Home Remedies That Can Be Tried

Breastfeeding

If you are breastfeeding your baby, continue to do so frequently. Breast milk is naturally soothing and may help comfort and heal mouth ulcers gently.
(For Babies & Toddlers)

Coconut Milk Application

Fresh coconut milk can be gently applied inside the mouth and on the gums during the daytime. Its cooling and soothing nature may help reduce irritation and discomfort.
(For Babies & Toddlers)

Warm Salt Water Rinse

Mix salt in warm water and use it as a mouth rinse. Traditionally, a slightly stronger salt concentration is used — about 3 tablespoons of salt in one glass of warm water. Gargle and allow the water to remain in the mouth for about 30 seconds before spitting it out. Swishing the water around the gums and teeth thoroughly may help provide relief. Avoid rinsing immediately with plain water afterward for longer-lasting comfort.
(For Toddlers Only)

Maintaining Oral Hygiene

If your toddler frequently suffers from gum swelling or infections, maintaining oral hygiene becomes extremely important. Instead of using a toothbrush initially, gently clean the teeth and gums using your forefinger. Ensure that your fingernails are neatly trimmed before doing so. Encourage rinsing the mouth after every meal and maintain good oral hygiene habits from an early age.
(For Toddlers Only)

When to Visit the Doctor

If the swelling persists for more than a couple of days, if the child refuses food completely, develops fever, cries excessively, or appears very uncomfortable, consult a pediatrician or dentist immediately and follow the prescribed treatment.

The tender care of a mother, combined with simple traditional remedies, often brings great comfort to little ones. Yet, wisdom also lies in knowing when professional medical care is needed.

DISCLAIMER : "HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES."

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