Wednesday, May 7, 2014

Sukku Malli Kappi with Karupatti / Dry Ginger coffee with Palm Jaggery

                           Yep, it was terribly hot few days back, but now the climate is very very pleasing. It is raining here in some parts of Tamil Nadu. We can see(in news) many waterfalls are flooded because of this rain. And the rain is because of a cyclone. Nature is always enchanting and great, if it didn't rain, the summer would have been horrible. Mother nature gives us what we need in right time. So, please start saving nature from plastics at least.

                         Because of the sudden change in climate, we get easily infected by cold. The magic drink made with dry ginger(sukku) , pepper (milagu), coriander seeds(malli) and tulsi, will be a great heal for the cold and flu and will reduce the severity also. The magic drink is sukku malli kappi made with karupatti / dry ginger coffee made with palm jaggery.

Prep time 5 mins
Cooking time 10-15 mins


4-5 inch long sized Dry Ginger (Sukku)
1 tbsp Coriander Seeds
1 tsp Pepper
1 tsp Cumin Seeds
2 tbsp Palm Jaggery (Crushed) 
4 cups Water
9-10 nos Tulsi Leaves


1) Take all the ingredients dry ginger, coriander seeds, pepper, cumin seeds and crush it.

2) In a sauce pan pour water, add the palm jaggery and also the crushed ingredients along with it. Crush and add the tulsi also. Allow it to boil for 12 -15 minutes. The four cups of water should be reduced to two cups. Once done remove from the flame.
Then strain the impurities and serve the hot sukku kappi/ dry ginger coffee.

  • When this coffee is made for kids, then reduce the amount of dry ginger and pepper.
  • Adding of tulsi gives a good flavor.
  • Reducing the water to half the amount gives a strong coffee. 

Rava Kesari

                    This rava kesari is easy, simple and quick sweet recipe. I am not a very big fan of this kesari and usually have this only when I attend some functions. But my husband is very big fan of it. As expected, my mother in law does perfect rava kesari. Wondering about the texture about this kesari, I thought it was difficult. Finally one day I tried this kesari with her assistance, yes it came out well. It was very easy to do, that even the beginners(in cooking) will come out with good output.

                     This simple sweet can be made when you have large number of unexpected guests in your house.
Prep time 10 mins
Cooking time 15-20 mins


1 cup Rava/ Sooji/ Semolina
5 - 6 tbsp Ghee
3/4 - 1 cup Sugar
2 cups Water
2-3 nos Cardamom Crushed
1 tbsp Cashewnuts (chopped)
A pinch Kesari Powder/ Orange Food Colour (or) 2-3 strands of Saffron


1) In a kadai, in medium flame, dry roast the rava. The roasting should be a deep roasting, till golden brown colour. Then add the ghee (3 tbsp) little by little and keep on ladling to avoid lumps. After adding the 3 tbsp ghee, let the ghee and rava mixture to cooldown.


2) Next, take the measured water in the pan, add crushed cardamom and food colour/ saffron strand in it. Stir, such that the food colour is mixed uniformly.
Then add the roasted ghee and rava mixture  little by little. Keep on stirring continuously such that no lumps is formed.


3) Once the water is completely absorbed, add sugar and keep on stirring. Mix all the ingredients uniformly.
Once the kesari is done, it will start rolling or leave the pan. Hence the texture for kesari.


4) Finally roast the cashew in the remaining ghee and pour it(ghee+cashew) on the kesari.

  • Stirring continuously without lumps is the only secret for these kesaris.

Sunday, May 4, 2014

Kadai Vegetable Sabzi/ Kadai vegetables Dry

                            Some two to three years back, when I was working we used to go out for lunch when our project gets completed successfully. In the same way, I along with some of my colleagues accompanied with some of our global partners. By that time I was very new to the company, so I was very quiet and didn't go for any choices in ordering the dishes. Just accepted that anything is fine for me. One of my colleague ordered this yummy Kadai Vegetables and from that day I am a very big fan of it.

                      I was very new to that dish by that time and so was very eagerly waiting for the dish. According to my imagination, I thought the dish would be served in a the Kadai and so the name. But it was not served so in that hotel and the tasty was really good. Having tried only veg kurmas, it was new to me and had some healthy quotient in it too.

Prep time 15 mins
Cooking time 20 mins                 

Onion Chopped

Tomato Chopped
1 tsp Chilly Powder
1 tbsp Coriander Powder
1 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
As per Taste Salt
As needed Water

Vegetables for Kurma

1/4 cup Green Peas
1 Carrot
5-6 nos Beans
1/2 cup Cauliflower (Optional)

1 number Capsicum Green

To Dry Roast and Powder
2 tsp Coriander Seeds

1 tsp Cumin Seeds
2-3 nos Dried Chilies

For Ginger, Garlic and Chilly Paste
1 inch sized Ginger
6-7  nos Garlic Pods

1-2 nos Green Chilies

To Temper
1 tbsp Oil
1 inch sized Cinnamon
2 nos Cloves

For Garnishing

2 tbsp Coriander Leaves

  1. First dry roast coriander seeds, cumin seeds and dried chilies and powder it finely.
  2. Then make the paste of ginger, garlic and green chilies.
  3. In a Kadai in medium flame, put 1 tbsp oil followed by cinnamon and cloves. Add the dry roast and ground powder. Add chopped onion, after they become translucent, put the ginger, garlic and chilly paste. Saute well.  
  4. Put all the vegetables chopped, except the tomato and capsicum. Allow it to cook in low heat. Sprinkle some water if needed.
  5. Once the veges are cooked add all the powders, turmeric, chilly and coriander powder. After stirring them uniformly, add the chopped tomatoes and salt. Sprinkle water (if needed) for the veges to get cooked completely. 
  6. After the water is completely absorbed, put the chopped capsicum. In low heat, cook for 4-5 minutes. Finally add the garam masala powder. Switch off the stove and garnish it with chopped coriander leaves.

  • Need not add tomatoes immediately after adding the onions.
  • Adjusting the chilly powder according to your taste can be done.
  • Too much adding of water will turn the whole mushy, so just add water by sprinkling.

                       Enjoy with rotis or chapattis.