Mint Lemonade

Ingredients:

Lemon Juice (squeezed out of fresh lemons) - 1 cup
Sugar - 4 to 5 cups
Water - 3 cups
Fresh Mint Leaves - A handful
Salt - A pinch

Method:

Clean and wash the mint leaves.  Chop finely.

In a large vessel, add sugar and water and allow to boil for around 10 to 15 minutes stirring occasionally.  Remove dirt, if any, floating on top with a spoon.  Alternatively, we can strain the liquid once the sugar is dissolved and then continue to boil the sugar syrup until sticky consistency.

Add the finely chopped mint leaves and allow to boil for 2 minutes more at low medium flame.  If desired, add a few drop of mint flavor (I did not add, wanted it the natural way).

Remove from the stove top and allow the sugar syrup to cool completely.

Mix in the lemon juice and stir until combined well.

Mint lemonade is ready to be stored in cleaned, washed, and dried or sterilized glass bottles.  This lemon mint syrup stays good in the fridge for up to a month.

While serving, pour the lemon mint syrup to around a quarter of the glass and fill the rest with plain cold water or soda water (I use the clay pot water - gives natural chillness to your drink).  Mix with a spoon and serve immediately topped with ice cubes if desired.

A cool, refreshing mint lemonade with specks of greenery here and there is the best thing to have in hot summer days.  Replenishes instant energy to our body.

Do give a try to this easy, simple, and natural mint lemonade recipe.



Notes:

Adjust sugar according to your taste.

While serving, the syrup to water ratio can be varied according to your personal taste. 

Add a pinch of jeera/cumin powder to the lemon mint juice while serving if desired. 

Kudhiraivali (Barnyard Millet) Keerai Fried Rice

Source:

Nalla Soru, Ananda Vikatan


Ingredients:

Kuthiraivali Rice (Barnyard Millet) - 1 cup

Cumin Seeds - 1/4 tsp

Oil - 2 tsp

Ghee - 2 tsp

Garlic - 4 flakes

Mint/Coriander/Red Thandu Keerai (Amaranth) - 4 tbsp (finely chopped)

Pepper Powder - 1 tsp

Salt - 1 tsp or as per taste


Method:

1.  Wash and cook rice in 2 cups of water.  Make sure the grains are separate but cooked as for fried rice.

2.  Heat oil in a pan and splutter cumin seeds.

3.  Add chopped garlic and salt and mix.

4.  To this, add the keerai, mix, and cook until done.

5.  Mix in the cooked rice and pepper powder.

Serve hot with a raitha or gravy or sauce of your choice.


Health Benefits:

All millets can be grown using natural fertilizers though they do not need any fertilizers or chemical inducers.  When planted in rainy season, they grown well on their own.  The barnyard millet is rich in mineral salts.  Riboflavin, thiamine, vitamin B complex and fiber content are replenished on using the kuthiraivali.  It is a rich source of energy.  It contains protein, iron, phosphorus, and a very little quantity of fat.  Induces hunger.  Encourage good digestion.

The thandu keerai or mint or coriander leaves is another good source of mineral salts and beta carotene that are good for eyes.

Growing children, diabetic patients, and heart patients can all consume this fried rice.