AUTHENTIC SUKKU MALLI COFFEE|பாரம்பரிய சுக்குமல்லி காபி

          

If the Tea and Coffee lovers are longing for milk-free options, Sukku Malli coffee is a perfect choice for warming the Chilled cold weather. 

This beverage is made by combining a few key ingredients available in our kitchen-spices. It is pretty easy to prepare in a jiffy. 

Sukku Malli coffee is having many curative properties that work its best by combining palm jaggery or candy when consumed hot.

This is a time tested hot beverage that has been consumed by our ancestors for centuries. 

We can prefer this medicinal and healthy coffee during this rainy, cloudy and cold weather replacing the usual milk coffee and tea. 

Sukku -Dry Ginger

Malli-Country coriander seeds.

Since the flavours of Dry ginger and Coriander seeds dominates in this coffee, it is termed as" Sukku Malli coffee" 

Key ingredients:

Country coriander seeds 2.5 tbsp

Dry Ginger about 2 inches

Peppercorns 3/4 tsp

Cardamom pods 12 pcs

Palm Candy 25 gm

Organic Cane sugar 2 tsp (optional)

Procedure:

Dry roast all the ingredients on low flame except palm candy

Set aside to cool down.

Grind all the ingredients including palm candy to a fine powder.

Transfer the ground spice mix to an airtight container.

It retains its nice and scintillating aroma for seven days.

It serves two persons by using one tsp powder.

Heat the saucepan with 2 cups of water on medium heat.

Bring to a rolling boil.

Add 1 tsp Sukku-Malli powder to the boiling water.

Let it boil for seven seconds until the essence of the spices infused in the boiling water.

We can add organic Cane sugar 2 tsp if we want the sweetness little bit more.

Strain and serve hot.

It is worked best to cure a common cold, cough, congestion, indigestion and so many ailments.

We can habituate this soothing and comfort drink in the morning or mid-noon or evening replacing the usual coffee and tea if we are health-conscious people.

Note:

Take care not to burn the spices.

Roast the spices until their natural aroma is unlocked.

Cooking Time 20 minutes:

THAKKALI CHORU/தக்காளிச் சோறு

How to make Thakkali choru

There are so many traditional one-pot meals in Kongu Cuisine. Out of these, the so-called Thakkali choru is stunningly delicious. Whenever we get busily engaged with works, we make one of these various one pot-meals that cover the whole day meals.

Thakkali choru is quite easy to make.

Ingredients:

Medium size tomatoes 4 pcs
Boiled Ponni rice (old) 200 gms
Chopped Shallots 20 pcs
Dried Red Chillies 2 pcs
Groundnut oil 3 tbsp
Mustard seeds 1/2 tsp
Garlic cloves grated 5 pcs
Curry leaves 20-25 pcs
Turmeric powder 1/2 tsp
Asafoetida one pinch
Cinnamon sticks 6 pcs
Cloves 6 pcs
Rock salt 3/4 tsp
Water 650 ml
A few Coriander greens

Procedure:

Wash and soak the old and boiled Ponni Rice for 1/2 an hour.
Drain the excess water and add 650ml water
Heat the pressure cooker with groundnut Oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter fast, add shallots, slit red chillies and curry leaves.
Saute for a while until the shallots turn soft and transparent, add turmeric and grated garlic.
Saute to combine.
Sprinkle one pinch of asafoetida.
Transfer the rice along with water.
Allow boiling on medium heat.
Add rock salt and stir to combine well.
Return its lid and place the weight.
Pressure cook up to 2 whistles and simmer for five minutes.
Turn off the heat and set aside to cool down.
Open the cooker and add some coriander greens.
Fold gently to infuse the flavour of coriander greens.
Mild tangy Thakkali choru is ready to be served.
Onion Raita and chips or papads  go very well with this one-pot meal


Time of cooking: 45minutes
Yield: 2 servings

HEALTHY KAADAI CURRY KUZHAMBU/QUAIL MEAT STEW/காடைக் கறிக் குழம்பு

Try Quail in Coconut base with a perfect blend of spices that leaves you with tender quail meat in a rich and aromatic stew. 
This thin gravy pairs with Idli, Dosa, Chapathi and hot steamed rice as a comfort Breakfast/Dinner/Lunch. 
This recipe involves two steps
1: preparation of masala mix
2. cooking quail in masala mixture

Masala mix

Groundnut Oil 2 tbsp
Shallots 25 pcs
Red Chillies 3
Fresh curry leaves 35 pcs
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Pepper 1 tsp
Crushed cinnamon bits 1/2 tsp (2 inches)
Fennel seeds 1 tsp
Turmeric 1/4 tsp
One tomato chopped
Shredded coconut 3/4 cup
Fried gram 3/4 tsp
Fry all the above-said ingredients in Groundnut OIl over low medium heat.
Set aside to cool down. 
Grind using 200 ml water into a fine smooth paste.
 Keep ready.

Step 2.
Key ingredients to temper and cook:

Quail meat 400 gm
Fennel seeds 1/2 tsp
Cinnamon bits 6 crushed bits
Cloves 5 pcs
Stone flower a little
Shallots 10 pcs whole
Whole red chillies 2 pcs
Curry leaves 15 pcs
Grated Ginger 1 tsp
Grated Garlic 1tsp
Turmeric 1/4 tsp
Rock salt 3/4 -1 tsp
A fistful of coriander greens, chopped

Wash the quail meat thoroughly. Drain the water completely.
Heat the cooker with 3 tbsp Groundnut OIl over medium heat.
Add fennel seeds, Cinnamon bits, Cloves and stone flower to fry.
Add shallots, curry leaves and whole red chillies.
Saute till the shallots turn translucent.
Reduce the flame.
Add grated ginger, garlic and turmeric 1/4 tsp.
Saute to fry everything.
Add Quail meat and saute well in the oil.
Let it it sit for 5 seconds.
Add ground masala paste with rinsed water 300 ml.
Add salt.
Close and cook until 2 whistles.
Turn off the flame.
Set aside to release its pressure.
Open the cooker and sprinkle coriander greens and stir twice to infuse the fine aroma of coriander greens.

Ready to serve.

Preparation time 10 minutes
Cooking Time 20 minutes
Servings 4 members.






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INCREDIBLE BEET ICECREAM

Vegetable icecream!  Something different and smart twist!

Yes. We got amazed about its flavour and taste, when we first tasted this icecream. We wish that you had tasted it yourselves. It is incredibly delicious, when the flavour-intensifying beetroot is blended with an ice cream base. Such a harmonious combination! 

Just give a try to make this lovely ice cream and let us know how it turns out.

Ingredients:

Beetroot 250 gm

Boiled milk 50 ml

Milky mist Cream 35 % fat 400 gm

Milkmaid condensed milk sweetened 400 gm

Sugar 1 tsp

Procedure:

Wash the beetroot and pat dry.

Trim off the ends and peel the skin.

Grate.

Cook the beet,  grated in milk until soft.

Set aside to cool down.

Grind into a fine and smooth paste. Keep ready.

Beat the cream with one tsp sugar until soft peaks

Add condensed milk and mix to combine using the blender

Transfer the beet puree.

Blend well.

Pour the mixture to an airtight container.

Cover it and place in the freezer for 2 hours.

Take out and blend again to prevent ice crystals.

Freeze it for another 4 hours.

That's it!

Note. 

Replace the ice cream container from freezer to refrigerator for 15 minutes before serving.

Scoop out the desired quantity and enjoy!

Preparation Time: 15 minutes.

Cooking time 6 hours

Yield:  4 servings

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FOXTAIL MILLET PONGAL

Foxtail millet is rich in iron and minerals and dietary fibre.  It is totally pest-free. It lends a yummy taste in Upma, Kichadi, meal and Pongal. It is a very healthy alternative to rice and wheat. Diabetic-friendly food. Low glycemic food; We can make so many healthy twists using this wonderful millet. foxtail millet Pongal is easy to make.

Do follow the steps below:

Ingredients, we need:

Foxtail millet 150 gms
Moong dal 50 gms
Water 250 ml
Cashews 10 pcs chopped
Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Ghee 1 tsp
Green chilly  slit
Curry leaves 20 pcs
Rock salt 3/4 tsp

Procedure:

Wash the foxtail millet +Moong dal with water twice.
Drain the water. Add 250 ml water.
Heat 3 lit cooker with groundnut oil on medium flame.
Add cumin seeds and pepper 
Once they start to fry add green chilly, curry leaves.
Transfer the millet-dal contents 
Add rock salt/salt
Allow boiling. 
Check the salt taste. add if needed.
Close the cooker and place the whistle.
Allow 2 whistles and simmer it for 2 minutes.
Set aside to cool down. (15 minutes)
Heat the tempering pan with one tbsp ghee.
Add cashews and fry until golden brown.
Transfer the cooked millet Pongal and fold gently.
Pongal is ready to serve hot/warm.
Pongal tastes yummy and it goes very well with coconut chutney and sambar.
We like to have solo with one tsp ghee.

Happy and comfort cooking!

GHEE MYSORE PAK

Mysore Pak is one of the most tempting sweets that Karnataka tradition had offered to us. It has the rich aroma of ghee and soothing taste. The amazing fusion of sugar, loads of fresh cow ghee/Desi ghee and besan flour gives rich aromatic and delicious dessert. There are many delicious twists in Tamilnadu such as Ghee Mysore Pak, Almond Mysore Paks, Dates Mysore paks,  Kaju or Cashew Mysore Pak,  Milk Mysore Pak, Carrot Mysore Pak etc. Out of these heavenly Mysore Pak varieties, we are presenting here how to make homemade Ghee Mysore Pak in a quick and easy way to satiate your sweet cravings.

Ingredients:

Only 3 ingredients..

Fresh Cow ghee  500 ml
Besan flour 250 gms
Sugar 500 gms. 

Procedure:

Melt the ghee in low flame.
Roast the Besan flour in 2 tbsp ghee on low heat.
Transfer the roasted besan flour to the dry mixing bowl.
Add 250 ml ghee and blend well.
Set aside.
Heat the sugar with one cup of water on medium heat 
Bring to boil until the one string consistency achieved.
Add 2 tbsp ghee to the sugar syrup and mix to combine.
Reduce the heat to a low level.
Now add the ghee-besan mixture to the syrup
Give consistent stirs to combine on low heat.
Add ghee little by little in between and keep on stirring.
Watch the bubbling on low heat and keep on stirring.
Meanwhile, apply a little ghee on the tray.
Once the mixture cooked nonsticky and smooth, Add the remaining ghee and stir to combine.
Transfer the mixture to the tray.
Level the surface.
Wait for 15 minutes.
Cut into rectangular pieces or desired shapes you like.
Store it in an airtight container for 5 days 
Enjoy!
Happy and comfort cooking.
Shelf life 5 days
Cooking time 30 minutes
Yield 30 Mysore Paks.

CASHEW FUDGES/KAJI KATLI/MUNTHIRI BURFI/CAKE

Cashew fudge/Kaju katli is the staple dessert that is enjoyed all age groups in every home of India during this Diwali and many special family occasions. Once we start to enjoy this deliciously sweet, we won't be able to stop with one.
We can make it at home with a few ingredients in no time.
Ensure the health of your family members by making it in your kitchen.

Preparation time 10 minutes
Cooking time 20 minutes
Method: easy for everyone even for beginners

Ingredients:
Whole cashew nuts 250 gms
Milkmaid sweetened condensed milk 300 gms
Fresh ghee 50 ml
Crushed cardamom seeds 1/4 tsp
Almond and Pistachio nuts flakes one tablespoon
Saffron strands 10-15 pcs optional

How to make it?

Grind the cashews using the whisk button.
A coarse texture is perfect.
Heat the pan with one tbsp ghee on low flame.
Add the milkmaid condensed milk.
Stir to combine.
Transfer the cashew powder to the pan.
Mix to combine.
Keep on stirring,
Don't worry about cashew lumps.
They will settle down by constant stirring and rubbing with a spatula.
Add ghee one tbsp by one tbsp at regular intervals while stirring on low heat.
Low heat is to be maintained throughout the process.
Add cardamom powder and saffron strands and keep on stirring.
Cook until the contents turn out as a non-sticky mass.
Sprinkle the nut flakes and mix to combine.
Apply a little ghee over the non-stick Tawa and transfer the non-sticky mass
Lever it using a spoon.
Sprinkle the nut flakes (one tbsp) over the levelled mass.
Let it cool for 10 minutes.
Then cut the mass into diamond-shaped or desired shaped fudges.
Store it in the refrigerator

Serves 15 diamond pieces.

Wishing the prosperous and safe Diwali.
Happy and safe cooking!

CRISPY POTTUKKADALAI MURUKKU

Diwali 2019, the grand great Diwali is around the corner, celebrate and enjoy these crispy and delicious murukkus with your loved ones. Diwali Celebrations are not complete without this savoury in almost all of our homes.

Ingredients: 

Store-bought Raw rice flour 400 gms
Roasted gram or fried gram 200 gms
Himalayan Pink salt 1/2 tsp
Asafoetida one pinch
Ajwain Seeds 1/2 tsp
White sesame seeds 1 tsp
Ghee 1 tsp
Hot oil 2 tsp
Cold-pressed Groundnut Oil 750 ml
Water 150 ml

Procedure:

Take Raw rice flour and Fried gram powder and mix well.
Add salt,  Asafoetida, ajwain seeds (ease digestion) White sesame seeds.
MIx well. 
Add water little by little.
Knead to form a mass.

Heat the Groundnut oil until the deep-fry temperature on a medium flame.
Check the temperature by dropping a tiny bit of the dough. If it rises up, the perfect temperature is achieved.
Add 2 tsps of this hot oil to the dough and knead again.
Smear a drop of oil inside the press.
Fill the  3/4 th  murukku press with the portion of the dough 
Squeeze the dough spirally on the spoons.
The good shape will be achieved by practice.
Drop the spirals into the oil one by one and deep fry.
Medium heat is to be maintained throughout the process.
Flip over until the murukkus fried evenly.
Once the oil bubbles around each murukku subside, take out that murukku and place it on a dry tray.
Collect them one by one.
Crispy murukkus are ready to be served or stored in an airtight container.
Safe and happy cooking!

Cooking time: 15 minutes
Serves 25 murukkus

Make 5 murukkus per batch.
25 murukkus can be made using the above-given measurements

BESAN BADAAM BURFI

2019 DIWALI SWEETS-EPISODE 2✨

Diwali 2019 is just next week and we start to plan and prepare an array of sweets and savouries to celebrate with loved ones and relatives. 

This is one of the most relishable desserts across our nation. 

Besan badam burfi is made with a few ingredients. 

Besan flour and almond powder are sauteed with generous amounts of ghee sugar to make this tempting delicacy.  

Key ingredients:

Besan flour 200 gms

Fresh Ghee 250 gms

Sugar 250 gms 

Almonds 100 gms

Orange food colour one pinch

Yellow food colour 1one pinch

Water 1/2 a cup

Procedure:

Dry roast almonds on Medium Heat for 2 minutes

Set aside to cool down.

Add 3 tbsps of ghee in a dry pan 

Roast besan flour on low heat.

Add some more ghee to form a mass.

Set aside.

Grind the almonds using the whisk button into a coarse powder and keep it ready.

In a pan add sugar and half a cup of water.

Bring to boil on high flame until one string consistency is achieved. turn off the heat for a while.

Grease the dry tray with a little ghee and keep ready.

Add the besan mass to the sugar syrup and mix well 

Turn on the heat to low flame.

Once combined with sugar syrup, add almond flour little by little and keep on mixing.

Add 3 tbsps of ghee in between the continuous stirrings on low heat.

Keep on stirring until the foamy and non-sticky mixture is gained.

Transfer the besan-almond mixture to the ghee-smeared tray and level it with a spoon.

Set aside for 10 minutes.

Cut into rectangular bars using a ghee greased knife.

Soft and yummy burfi is ready to store in an airtight container.

Happy and comfort cooking!

Wish you a prosperous Diwali!

FOXTAIL MILLET KICHADI

Fox tail millet is a gluten free millet, rich in dietary fiber,  packed with minerals and vitamins  in considerable amount..

Fox tail millet lends itself in kichadi as a traditional blend of vegetables with the spices in perfect proportion. 

INGREDENTS WE NEED;

Fox tail millet 200 gm
Groundnut oil  2 tbsp
Mustard seeds 1/2 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Chopped Shallots 1/2 a up
Slit green Chilly 1 pc
Fresh Curry leaves 25 pcs
Grated Ginger 1 tsp
Chopped beans 3/4 cup
Chopped Carrots 3/4 cup
Peeled potatoes 1/2 a cup
Tomato medium size 
Ghee 1 tsp
Mint Greens, a fistful
Coriander Greens, a few
Rock salt 3/4 tsp
Water 3 cups

Procedure:

Heat the 3 lit pressure cooker on medium heat with 2 tbsp Groundnut Oil.
Add Mustard seeds.
Once they start to crackle, add urad dal and chana dal.
Add shallots, green Chilly.
Add ginger grates
Once the shallots turn transparent, add vegetables and curry leaves
Add turmeric and saute on medium heat
Add 3 cups of water.
Add rock salt.
Allow boiling
Throw miint greens.
Transfer the drained millet contents.
Close the cooker and place the weight
Allow 2 whistles. Simmer for 2 minutes.
Turn off the heat. Let it set aside to cool down.
Open the cooker and add coriander greens and ghee
READY.
Serve hot with coconut chutney/ curd pachadi

Cooking time 20 minutes
Yield: 3 servings

MINT FLAVORED CASHEW NUTS PAKODA

Check out youtube video

Have you ever tried this crispy outside soft inside cashew nut pakodas with a fantastic mint flavour during the rainy day evening?
If not, this is the perfect season for enjoying this great accompaniment with hot piping Ginger tea in the evening. Just give a try!

Hot Cashewnut Pakodas are very crisp and crunchy-munchy when compared to other variations because the dough should be consumed very less water.

How to make?

Whole cashew nuts 75 grams
Besan flour 200 gms
Raw rice flour 100gms 
Cooking Soda /4 tsp
Rock sal 3/4 tsp
Fennel seeds 3/4 tsp
Water 50 ml
Grated ginger 1 tbsp
Chopped Bellary onion 3/4 cup
Finely chopped green chillies 2 pcs
Chopped fresh curry leaves 15 pcs
Mint green leaves, a fistful
Coriander greens,  a few
Groundnut OIl 400 ml to deep-fry

Procedure:

Mix all the ingredients into a semi-dry dough in a dry mixing bowl.
Heat the oil to deep-fry temperature.on medium heat
Check by dropping a diny bit of the dough. If it rises up, the temperature is perfect to deep-fry.
Now, drop the dough portions roughly shaped into the oil.
Allow deep fry until oil bubbles subside.
Take out and place them on oil absorbent tissue towels.
Deep fry the remaining dough in batches.( 6-7 pcs per batch)

Ready!
Enjoy with a hot piping Ginger Tea!

Cooking Time 10 minutes
Preparation time 10 minutes
Yield: 2 generous servings

Procedure