Sukku Kaapi

SUKKU KAAPI

Ingredients:

sukku powder - 1 tsp

corriander seeds - 1/4 tsp

pepper powder - 1/4 tsp

panam vellam - 1/2 tsp

Milk - 2 cups

Method:

- dry roast corriander seeds and crush them

- now bring milk to a boil and to it add the crushed corriander, sukku powder and pepper powder

- simmer and allow the milk to reduce to 3/4 of its original quantity

- remove from the stove and strain

- add the panam vellam and give it a mix

This recipe is most suitable for people who are suffering with cold and fever

Note: Panam vellam should be added after the kaapi is removed from fire, else it will curdle.

Horlicks Mysore Pak

HORLICKS MYSORE PAK

Its time to celebrate my b'day. Yes, I celebrate with one of my favourite sweet which is readily available in any sweet shops. This is my first trial and it just came out perfect.

Ingredients:

Besan flour - 1 cup

horlicks - 3/4 cup

sugar - 2 cups

water - 1/2 cup

ghee - 1 cup

Method:

- heat ghee in a pan

- mix both besan flour and horlicks in a bowl 

- add 2 - 3 tsp of ghee and give it a good mix

- seive it to make them lump free

- make the sugar syrup into a one string consistency

- also heat the ghee to a boiling point and simmer the stove

- now to the sugar syrup add the flour mix little by little and make them lump free

- and after all the flour is added to the sugar syrup add the ghee little by little and give it a good stir

- when all the ghee is done , check for the consistency

- when you lift the laddle the mysore pak mixture should form a thick base and should not leave the laddle

- at this point switch off the flame and pour them to a greased plate

- cut them into squares while they are stil hot

- and then serve.

Drumstick Leaves Rasam

DRUMSTICK LEAVES RASAM

Ingredients:

Drumstick leaves - 1/2 cup

tamarind - size of 1/2 lemon

tomato - 1 

garlic pods - 8

rasam powder - 2 tsp

salt to taste

hing - 1/8th tsp

oil - 1 tsp

mustard seeds - 1/4 tsp

curry leaves - 10 

Method:

- in a pressure pan add the drum stick leaves and some water and cook for 3 - 4 whistles.

- grind tamarind, tomato and garlic to a fine paste

- in a kadai add oil

- add mustard seeds amd curry leaves

- add the ground paste and some water

- add the salt and hing and allow that to come to a boil

- now add the cooked leaves with its water and the rasam powder

- simmer for 2 mins and switch off the flame.