Monday, 21 December 2015

Eggless Blueberry Muffin (With Dried berries )

This is one of the best eggless cake tried out recently thanks to Raks kitchen .I have just modified the method of preparation.i.e.,steps that I follow while baking.Here the fresh ones have been replaced with dried berries instead(thanks to my sis Anu who got a nice pack of dried blueberries ).I had baked cupcakes using fresh blueberries long long time ago and can still remember how the berries had let their juices melt  into the cake while baking and it was perfect.The idea of macerating(soaking) struck me and there was no looking back as I love my silicon flower cup cake moulds too!!!and one more eggless cake recipe...yippeeee and it was delicious :) and worth trying out.

All purpose flour/Maida                    1.5cups(minus 3tbsp)
Cornflour                                                 3tbsp
Baking soda                                            1/2tsp
Baking powder                                      1tsp
Powdered sugar                                    3/4cup
Blueberries                                             1/2cup
Curd/yogurt                                           1cup
Oil                                                               1/2cup
Vanilla essence                                      1tsp
Salt                                                             a pinch(optional)

  • Soak the dried berries with little warm water just  for 3-4 hours.
  • Preheat oven to 180 degrees C.
  • Line muffin moulds  with paper cups and grease with oil,if using silicon moulds just grease with oil.
  • Sieve maida,cornflour,baking soda and baking powder 2-3 times.
  • In a bowl first whisk curd and sugar well and then add oil and whisk some more.
  • Add vanilla then the sifted flour in batches and gently fold the batter.
  • Fold in the berries and combine well.
  • Pour into the prepared moulds until 3/4 full(as it will puff up while baking)
  • Bake for 18-20 minutes or until the tester comes out clean.
  • Tranfer on a wire rack gently sliding out of the mould if using paper cups as the heat will make the cake continue cook further and become dry.For silicon moulds just shake and lightly press the corners and slowly slide over the wirerack to prevent over baking.
  • Perfect snack with a hot cup of coffee or tea.  

Thursday, 17 December 2015

Vaali Ambat-Spinach and Cucumber cooked in a Spicy coconut sauce and Seasoned with onions

I have already posted a couple of ambat recipes before  in this blog whereas each combination has a peculiar taste.'Vaali' is the Konkani term of the spinach and ambat means a type of gravy.This curry is native to Mangalore-udupi belt and prepared by GSB Konkani community and tastes heavenly when served with white rice and heavenliest with red boiled rice. 

Spinach(Malabar variety)
(washed and chopped)
also a few tender stems                            3cups
chunks(peeled)                                             1cup
Tuvar daal,cooked
(split pigeon peas)                                       1/4 cup
Onion(L)finely chopped                            1 nos(reserve 2tbsp for seasoning)
Turmeric powder/haldi                            1/4tsp
Jaggery                                                            1/4tsp
Salt                                                                     to taste

For masala:
Fresh grated coconut                                1/2cup
Roasted red chillies                                   3-4
Tamarind                                                       size of a peanut

For seasoning :
Oil                                                                      1tbsp

  • Pressure cook spinach leaves along with its tender stems,cucumber chunks,chopped onion along with turmeric and a dash of salt  adding 2cups of water to just 1 whistle then cook on a low flame for 2-3 minutes.
  • Tansfer the pressure cooked contents into a soup pot.
  • Take out a little water and use it for preparing masala and texture adjustments
  • Add salt to taste,cooked daal and jaggery and bring to boil.
  • Meanwhile prepare a smooth masala paste with the mentioned ingredients.
  • Add this masala paste to the soup pot and boil some more adding required amount of water to get a gravy consistency.
  • In a small seasoning pan heat the oil and roast the reserved onions adding a pinch of salt to golden brown and drop into the pot of gravy.
  • Boil for one more minute.
  • Since the roasted onion is used here,the gravy thickens after sometime.
Cucumber may be substituted with peeled and cubed raw papaya(the best and authentic combination)or even peeled and cubed chayote chunks.
Similarly spinach(palak) may be substituted instead of Malabar spinach.

Mangalore/Madras/Malabar cucumber-
Malabar Spinach(vaali)-

Monday, 7 December 2015

Kooka Masalo-Chinese Potato/Koorka Dry Subzi

 "Kooka" is a Konkani name for Chinese potato.Other synonyms are Koorka in Malayalam and Sopur Kooka in Kerala Konkani.This vegetable resembles taro root and the cooking process is also similar.The peeling of this vegetable involves  labourious task if peeled directly(usually they are wrapped in jute gunny bags and beaten on ground which enables the peeling process simplified)and even dirties the fingers though the effort is worth it.If boiled and peeled then the job is pretty easy and taste varies in both cases the tastier being the former one.It also has a delicate flavour and are grown in the west coastal states of India.It has a high nutritional value and carb content.
   This is a dry version of this vegetable originally made using potatoes and the recipe belongs to my mother Ms.Anitha Bhat where a masala is prepared whereas my paternal grandmother used sambhar powder and tamarind pulp and a dash of besan/chickpea flour and the dish is quick and equally tasty.

Please look for the picture as to how this vegetable looks like after the recipe instructions below.
Kook/Chinese potato                       40 nos
Onion (M)                                             2nos
Oil                                                            1tbsp
Salt                                                          to taste
For masala:
Fresh/dry coconut(grated)          2tbsp
Byadagi chillies                                4-5
Coriander seeds                                1/4tsp
Tamarind                                            size of a chickpea(kabul chana)
Water                                                    to prepare paste

  • Rinse the chinese potato/Kook nicely in several changes of water so as to get rid of all sand and mud particles.
  • Pressure cook adding required water(say,1.5cups)for a whistle then lowering the flame and cook further for 10 minutes.
  • Soak the tamarind with little warm water and extract pulp
  • Meanwhile roast coconut on a low flame to golden but not over roasting  along with red chillies,add dhania seeds and switch off the flame.
  • Chop the onions to fine pieces.
  • Take the roasted ingredients in a blending jar and grind it dry then add the tamarind pulp and required amount of water to form a smooth paste.
  • Check to make sure the kook/chinese potatoes are cooked(similar to arbi/potato),then peel all the skin and chop to bite size pieces and sprinkle some salt over it.
  • Heat a pan and add oil and roast onions to light golden.
  • Add the prepared paste and saute for 2-3 minutes.
  • Add the chopped kook and combine with a slotted spoon till masala gets incorporated well
  • Add little water and salt if required.
  • Cover and cook on a low flame for 7-8 minutes.
A view of Kooka/Chinese potato-

Thursday, 19 November 2015

Undi-Steamed Rice and Coconut Balls

This is yet another breakfast staple of the Konkans which is easy to make as idly rava(cream of rice)is easily available in stores.Earlier it was made soaking rice then coarsely blending it which would take time.This is a easy version which I prepare since many years.

Idly rava 
(rice rava)                       1 1/4cup
Fresh coconut
  (grated)                         1/2 cup
Salt                                  to taste(1tsp,apprx)
Water                             1cup

Mustard seeds                1tsp
Urad daal                       1tsp
Methi                             1/4tsp
Oil                                  2-3tsp

  • Wash and discard the water from idly rava.
  • Heat oil in a kadai,add mustard seeds and let it crackle
  • Add urad daal,when golden add methi and fry a bit.
  • Add grated coconut(if having slices then pulse in a blender using little water)and saute for 30 seconds.
  • Now add water,salt and bring to a good rolling boil.
  • Add the washed rava,and let stand for 30 seconds.
  • Now switch the flame to medium and using a spatula keep turning the mixture.
  • It has to become like a dough with all moisture evaporated.
  • Let it cool down .Now take a small portion and shape to a ball with a little thumb impression in the centre.
  • Steam this in a pre-heated idli steamer and steam for 20 minutes on stove top.
  • Best served with a drizzle of coconut oil on top with some pickle or any spicy curry.
If coconut milk is available it can be used instead of fresh  coconut in which case for the above recipe use 5 tbsp. of it and the process remains same.
I used to use it during our stay in US as coconut milk was abundantly available in Asian markets compared to fresh/frozen coconut.

Some more Pics...

Texture of the sautéed dough

In the Steamer after it is done

Wednesday, 18 November 2015

Gosale Upkari-Ridgegourd/Turai Subzi(with tomatoes)

This is a simple yet very tasty dish prepared using ridgegourd and has no influence of onion or garlic(which can be added if desired).I learnt this one from my dear friend Jaysree who used zucchini instead.Here since ridge gourd is available in abundance I just applied the same method and replaced it in place of Zucchini.I strongly feel the taste of both veggies are similar and may be they all are gourds and has lot of water content."Gosale "is Konkani word for this gourd and this dish is a little different when it comes to the way how it is usually prepared by GSB's
This has lot of dietary fiber ,vitamin C,zinc,iron and low in cholesterol and perfect for weight watchers.

Ridgegourd(gosale)                                 2nos
Tomato(L)                                                    1nos

For seasoning:
Oil                                                                    2tsp
Mustard seeds                                            1tsp
Jeera(cumin)                                              1/2tsp
Urad daal

(split black gram)                                     1/2tsp
Salt to taste
Fresh grated coconut                              1tbsp
Red chilli powder                                      3/4tsp
Turmeric(haldi)powder                        1/4tsp

  • Peel off the thick skin of ridgegourd,wash it thoroughly.
  • Now dice into thin semicircles.(the qty i used was full in a 700ml amul icecream container)
  • Wash and chop tomato into pieces.
  • Heat oil in a pan and toss the mustard,once the crackling of mustard ends add jeera,saute for 10 secs,add urad daal and saute till colour changes lighlty.
  • Add the chopped tomatoes and saute on medium heat till pulpy.
  • Put in the red chilli powder,haldi and saute ofr 20 secs followed bu fresh coconut,give a stir.
  • Add the diced ridgegourd,salt to taste and saute on high heat for 30 seconds.
  • Turning the heat to low cook covered till the ridgegourd pieces are, when pierced with a spoon cuts easily
  • No need to use water in this dish as ridgegourd gives out lot of water once salt is added.


Friday, 6 November 2015

Vermicelli Kheer

This is one of the easiest and yummiest kheer that can be prepared in minutes and has been my favourite since ages.There are many brands and varieties available in stores.I have used the thinnest variety in this preparation as we love this kind.A perfect dessert for festive season or any occasion it may be.

Vermicelli(roasted)                                  1cup
Sugar                                                             1/2 cup(or little more)
Milk                                                                2-3cups
cardamom/elaichi                                   2-3
cloves/lavang                                            1
saffron strands                                         2pinches(optional)
Custard powder

(vanilla flavour)                                     1tsp
water                                                            1/2 cup
Ghee                                                             1.5tsp
Cashew nuts(pieces)                             1tbsp
Raisins/kishmish                                  8-10

(soaked in little water for 30 mts)
  • Deseed and crush cardamom seeds and cloves in a mortar adding a few grains of sugar to form a coarse powder.
  • Dissolve and stir the custard powder with little milk and saffron to make it lump free
  • In a soup pot bring to boil the roasted vermicelli with water and a little milk
  • Once cooked and are soft add the remaining milk and boil for couple of minutes
  • Add sugar and boil some more.
  • Add the dissolved custard powder and keep stirring in between so that it doesn't stick to the bottom of thr pot.
  • Cook for 2-3 more minutes and switch off the heat.
  • Drain and squeeze the soaked raisins and pat dry on a towel/tissue.
  • In a small seasoning pan heat up the ghee,let it be on low heat.
  • Add cashew nuts first,when they change to light brown add the rasins and stir with a spoon,when they bloat switch off the flame.
  • Add this to kheer,also the cardamom clove powder.
  • Serve warm or chilled.

Wednesday, 21 October 2015

Molaga Pitti-Spicy Lentil Powder

This is an easy and simple recipe of roasting lentils and spices to make a versatile chutney powder that can be had in various ways(follow note after the instructions below).I learnt this recipe from my mom who had learnt from my paternal grandmother.I have made minor additions like mustard,dhania and jeera just for that delicate flavour and used dry mango powder instead of tamarind.

Moong daal                                       1/2cup
Urad daal                                          1/2cup
Chana daal                                       1/2 cup
Red chillies(broken)                     1/2cup

(combine a few
byadagi/kashmiri chillies
and guntur/salem)
Mustard seeds                                 a pinch
coriander seeds (dhania)           2 pinches
Cumin seeds (jeera)                     2 pinches
Asafoetida(hing)                           1/4tsp

(adjust according to
the quality and its aroma)
Amchur powder                            1/2tsp

Tamarind(optional)                    size of a chickpea
Salt                                                     to taste(1 tsp apprx)


  • Heat a heavy bottomed pan and roast the daals separately one by one and set aside on a plate.
  • Roast on a low flame till aroma of each daal is felt and colour changes to golden(no over roasting)
  • Roast mustard,dhania,jeera and hing lightly(mustard should pop up)
  • Roast the red chillies for a couple of minutes.
  • Also roast salt and tamarind(if using)lightly and switch off the heat.
  • When the ingredients are a little warm blend to form a nice powdery consistency adding dry mango powder(amchur).
  • Take care by not trying to sniff as it may lead to bouts of sneezes
  • Store in a clean and dry jar when it is completely cooled.
  • Stays good for months.
  • Serve with dosa/neerdosa etc

  • Serve as an accompaniment with dosas instead of chutney by just mixing it with a little oil of your choice(coconut/sesame/olive,etc.,)
  • As soon as you spread a thin dosa sprinkle a little all over it..tastes yum with butter and any chutney.
  • Take a scoop of this chutney powder and mix up with oil.In this, dip idlis to coat all over generously..this way it stays for hours togetehr(best as a travel food)
  • Mix with a little curd and goes as a dip with stuffed parathas,bhakri and rice as well.
  • Ideal for school lunch boxes instead of chutney.

Tuesday, 13 October 2015

Drumstick Greens/leaves Rasam-Drumstick Greens Spicy and Sour Soup

This rasam is just like any other rasam but has the goodness of fresh drumstick leaves in it with all its nutritious value.Drumstick leaves are a good source of vitamin B,C and K.
This rasam brings back to me my fond memories of childhood and used to call it ooty rasam as we had tasted it for the first time at a restaurant in Ooty.My mom would make this whenever there was a batch of freshly picked drumstick leaves from a tree that we had in our backyard.She would say that she has prepared Ooty rasam/saaru so that me and my sister would eat food with all joy.

Tuvar daal                                                            2 tbsp
Oil                                                                             1/4tsp
Drumstick leaves(packed),
stems/even petioles 
as much possible discarded                           1 cup
Tomato(country variety)                               1  nos(M)
Green chilli(slit)                                                 1 nos
Turmeric powder                                               1/4tsp
Jaggery                                                                  1/4tsp
Rasam Powder                                                    2tsp
Pepper powder                                                   a pinch
Tamarind extract                                              1/2tsp
Asafoetida(hing)                                                a pinch
Salt                                                                          to taste

For seasoning:
Ghee(clarified butter)                                    1tsp
Mustard seeds                                                   1/2tsp
curry leaves                                                        3-4

  • Wash and soak tuvar daal for 30 minutes then pressure cook along with drumstick leaves that are rinsed well.
  • Take soaked daal,drumstick leaves in a pressure cooker.add 2 cups of water and 1/4 tsp oil
  • Cook for 1 whistle,then lowering the flame cook further for 5-7 minutes
  • Slice the tomatoes into chunks and add in a soup pot.
  • Add slit green chilli,haldi,salt,and jaggery and bring to a boil(use the water/stock from the pressure cooked daal,leaves)
  • When tomatoes are halfway cooked add rasam powder,pepper powder,tamarind extract and boil on medium heat for furhter 3-4 minutes
  • Add cooked daal,drumstick greens(churn or whisk it well),more water if needed ,asafoetida and boil for another 5 minutes
  • Heat a small seasoning pan with ghee and toss in mustard,once sizzling stops add curryleaves(torn into pieces for a nice flavour)
  • One thing I noticed while pressure cooking daal along with leaves is that daal wont become mushy and still remains in its shape,so a ladleful of  pre-cooked daal(saved while making other daal preparations)would be more helpful for a tasty rasam.
  • Leaves may be pressure cooked in a small bowl while cooking any other stuff.
  • Any variety of tomato may be used,the country variety is more sour and hence suitable for rasam.

Tuesday, 6 October 2015

Karathe Podi-Bittergourd/Karela Fries

Phodis are indeed fries that are made with vegetables like bittergourd,breadfruit,raw banana,sweet potato and the list goes endless.These are made by slicing the vegetable in desired shapes and marinating with little salt,then appling a paste(as made below) or just sprinkling chilli powder and other ingredients by one's choice and then rolling them or rather dusting in rice flour and then frying them up to golden and crisp.There is a difference between phodi and bajo in Konkani.Bajo is something that is dipped in batter made of chickpea flour(besan) and then deep fried.These phodis(fries) go good when served with rice and daal.

Bittergourd/karela                         1 nos
salt                                                         to sprinkle for marination

For masala:
Red chilli powder                             2tsp
Kashmiri mirch powder                1/2tsp
Salt                                                         to taste
Ajwain                                                  2 pinches
Haldi                                                     1/4 tsp
Asafoetida(hing)                             a pinch
Dhania powder                                1/2tsp
Urad daal flour(optional)           2tsp
Warm water                                      3tbsp
Oil                                                          for deep frying
Rice flour                                            2tbsp(for the second coat)

  • Wash and slice bittergourd into thin roundels(discs).
  • Take these  in a bowl and sprinkle a little salt and give a nice toss.
  • Place something heavy on this and set aside for 1 hour(i placed my stone mortar)
  • Meawhile in a small bowl make a paste the said ingredients mixing with the help of a spoon  and set aside.
  • Squeeze gourd pieces(handled carefully without breaking)
  • Take the squeezed gourd in a bowl and add the prepared paste and coat using a spoon or by tossing so that the masala gets coated to every single slice.
  • Set this aside for 15mts.
  • In a plate place the rice flour in one corner and dip each roundel individually on both side and dab both sides of the roundels in a corner of the well so that riceflour sticks neatly.
  • Repeat the procedure for every single slice.
  • Heat oil in a frying pan,drop a few carefully,fry on medium heat without disturbing for the first few seconds
  • Later with the help of tongs or a slotted spoon gently turn over each and every slice and fry till a nice golden colour.
  • Take out in a colander then tranfer to a plate lined with a kitchen paper towel.
  • Serve with rice and daal.
Note:Urad (split black lentil)flour:
Dry roast 1/2 cup urad daal on low heat till a nice aroma
cool and blend into a fine powder consistency(mine was slightly coarse,like maize flour)

Use as required

Thursday, 24 September 2015

Red Chilli and Garlic Sauce/Chutney

Here is a simple and easy chutney/sauce recipe that can be made and preserved for a few weeks.The zesty flavour makes it go as a dip or use in different ways(follow note for ideas after the instructions below).This also reminds me of the chilli garlic sauce available in the Asian markets in the US which we used to like a lot.
Red chillies(bydagi)                     20 nos
Garlic cloves
(peeled,chopped)                           10-12
Salt                                                      to taste
(light brown sugar)                     a pinch
Vinegar                                             2tsp
Water                                                a little to get a consistency while blending
  • Cut the chillies into two if too long and soak in water for 2-3 hours
  • When the chillies are plump,drain out the water and transfer into a blending jar
  • Add the peeled and chopped garlic,salt,jaggery,vinegar and pulse it a few times till it becomes a coarse paste.
  • Now add little water and blend to a paste,add water if needed to help smooth blending.
  • Meanwhile have a taste of it so as to make necessary adjustments.(salt,vinegar)
  • Transfer into a clean dry bottle and store in refrigerator
  • Stays upto a month.

Those who feel it has the raw flavour of garlic(which actually doesn't feel so)may sauté this chutney for a few minutes with a tsp of oil for a few minutes.Cool and preserve in a bottle jar.This way the shelf life will also increase.

 Serving Suggestions:
  • Can be served as dip as it is or mixing with a little ketchup.
  • When mixed with little curd goes well with parathas and tastes like laal techa.
  • Can be smeared on plain/masala dosa to get a nice flavour.
  • Can be added to fried rice/noodles  just after sauteening the onions and sauteeing 1-2 tsp of this chutney to get a schezwan flavour.
  • Can be added while mixing bhelpuri.
  • Enhances the taste of pav bhaji( sauté 1-2tsp of this chutney after sauteeing onions)


Monday, 21 September 2015

Kultha Saaru-Horsegram(Kulthi)Spicy Soup

This definitely falls under the comfort food category.The recipe has no coconut and is very simple and easy to prepare.I call this soup because all such bean based saru/sarupkari reminds me of my friend Jaysree who use to say this is like soup and can be had just like that.It is called as Humman by Kerala GSBs and the nomenclature keeps changing according to the region.
This recipe can be prepared with just the stock by draining the cooked horsegram and prepare a dry subzi with seasoning it with spices and garnish with coconut.I like it along with horsegram so have used up all the horsegram.
This is a typical village food as in olden days they used to cook it in large earthenware or a utensil in enormous quantities using the firewood method that took hours of cooking which used to give a smoky flavour but that used to be tasting heaven(remember this from my childhood),there the cooked horsegram was used as a feed for cattle and the stock was used for cooking purposes and excess used to be distributed with relatives and friends.I can remember how it used to be  in demand.Nobody would deny when they were offered as cooking in this way made the stock thick and could be preserved for couple of days since it was boiled for hours and only those practicing farming and cattle at home would do this and it was definitely precious.
The traditional firewood method is no longer in vogue as farming is very rarely practiced these days.

Kulith/horsegram                       3/4cup
Salt                                                    to taste
Oil                                                      2-3tsp
Red chillies                                    4-5
Garlic flakes                                 10-12(crush lightly with or without peels)
Water                                              3-4 cups(for pressure cooking)

  • By hand picking method clean the horsegram and make sure no tiny stones and sand particles are there.
  • Soak for 1 hour,overnight soaking is also preferable as it can reduce pressure cooking time.
  • Rinse horsegram and put in a pressure cooker with 3-4 cups of water.
  • Cook for 1 whsitle,then lowering flame cook for 20-25 minutes.
  • Once the pressure is gone transfer the contents into a soup pot adding salt to taste.
  • Bring to boil and meanwhile in a little saucepan heat oil and brown the crushed garlic and also the red chillies that are broken into pieces.
  • Pour the prepared seasoning over the boiling saru.
  • Boil for another 5 minutes on low flame.
  • Best served with rice or can be had like a soup too!!
  • For non garlic version just replace garlic with a tsp of mustard seeds and add little asafoetida for flavour either to the seasoning or add in form of extract when it is still boiling.
  • Chunks of cooked cucumber may also be added.

Thursday, 17 September 2015

Marvala Panna Phodi-Tree Colocasia Leaves Fried Rolls

This is a fried version of pathrado/patra using a specific kind of colocasia leaves that grows on trees like a money plant does.The leaves are glossy and thick compared to the usual colocasia leaves.It is purely seasonal and grows in forests and available in Coastal Karnataka region during the month of june/july when there is a heavy downpour.It is available in other parts of the state thanks to the Mangalore stores.I have called it tree colocasia since it grows on trees and have no idea what it is called elsewhere.In Konkani they call it marvala paan/maralva paan ;In Kannada Mara kesu and in Tulu Mara thevu.
The leaves look like this-

Marvala paan(tree colocasia leaves) 12-15

For masala paste:
urad flour 1.5 tbsp (follow the note below)**
Rice flour 3 tbsp
Red chilli powder 1.5tsp
Salt to taste
Tamarind extract 1/2tsp
Asafoetida 2 pinches
Water to make paste
Oil for deep frying
Rice flour for the second coat

  • Devien the back of leaves and rinse it with water 2-3 times so as to get rid of dust/sand particles.
  • Drain in a colander first,later spread on a towel side by side and dry it out as much as possible either by leaving it for a while or by dabbing it with another towel.
  • Prepare the paste with said ingredients using water,it should be thick.

Making of phodis:
  • On the clean and dry counter, place the larger leaf as a base upside down and spread the paste generously.
  • Stack the leaves one by one at every angle and repeat the same process of applying paste.
  • For one roll it requires about 2-3 leaves as fillers.
  • Fold the edges on both sides,apply paste on the folded edge.
  • Now start rolling it from one end(from your end )to form a tight roll.
  • Repeat the same with remaining leaves.
  • Tie it with a string or banana fibre at intervals.
  • Cut the roll into slices(For this particular leaf roll 5-6 slices)
  • On a plate spread a little rice flour and dip each slice on both sides and press the dusted slices and set aside.
  • Heat oil in a frying pan,when it is hot carefully slide the dusted slices and fry turning heat to medium till the colour changes to brownish green and are crisp.
  • Drain in a colander then spread on a kitchen paper towel.
  • Best served with rice and dali thoy.

4-5 leaves are enough to prepare a roll.
Tamarind pulp may be repalced using Amchur powder too.

**Urad flour:
Dry roast 1/2 cup urad daal(split black lentil) on low heat till a nice aroma
cool and blend into a fine powder consistency(mine was slightly coarse,like maize flour)
Use as required.

 For an idea how to roll the leaves -