505: Sukku Malli Coffee| Sonti Kaapi/ சுக்கு காபி / Dry ginger Coffee

Sukku Malli Coffee is an excellent home remedy for indigestion. If you give young children Sukku coffee, they will not suffer from anemia as it is made with palm jaggery which is rich in iron and they will also develop a taste for traditional drinks instead of drinking harmful cola drinks. Sukku  Coffee is very good For Cold: This coffee is very comforting to drink when we have cold and it also helps if we suffer from chest congestion. It is an amazing health drink with the goodness of Dry ginger, coriander seeds, cumin seeds, cardamom, whole black peppercorns with jaggery/palm sugar/palm jaggery for sweetness.

Prep Time:          5 Mins

Cook Time:         5 Mins  

Category:            Herbal Juices , Beverages

Ingredients for Sukku Malli Coffee Powder(Makes 4 tbsp):

Dry Ginger Powder/ 2’’ in Sukku             2 Tablespoon

Coriander Seeds                                    1 Tablespoon

Whole Black Peppercorns                       ¾ Teaspoon

Cardamom                                            1 no.

Cloves                                                  2 no

       

Ingredients for Black  Sukku Coffee

Palm Sugar/ Karuppatti                           2-3 Tablespoons

Water                                                    2 Cups

Sukku Malli Coffee Powder                      2 Tablespoon

With Milk Sukku Coffee

Warm Milk          ¼ cup

 Method:

Dry roast the coriander seeds, black pepper in pan.

To Make Sukku Malli Coffee powder

• Take the roasted pepper and coriander seeds in a mortar and pestle with Dry Ginger Powder, Cloves and Cardamom and make a Crushed powder. This is called as Sukku Malli Coffee powder. 
• You can store it in an air tight container for long term storage.

To make Black Sukku Malli Coffee

• Take the palm jaggery powder /Broken Palm Jaggery ,Water and pounded 1 tablespoon of  Sukku Coffee powder into a bowl.
• Boil everything together till the raw smell of coriander seeds leaves and the water reduces.
• Filter the Sukku Malli Coffee and serve it hot. No other drink can comfort you so much when you have sore throat.

Sukku Malli Coffee With Milk

•  Add ¼ of warm milk with ¾ cup of Black Sukku Malli Coffee.

Notes:

• If you don't get palm jaggery, substitute with regular jaggery.
• Don't pound the spices too finely.
• For Fever and Heavy cough, when you boil the  coffee add few leaves of Tulsi and Oma Valli Thayai.

504: Medhu Vadai / Ulundu Vadai

The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .

Soaking time:      45 Mins

Cooking time:     20 minutes

Category    :        Snack

Serves-               3 to 4

Ingredients

Urad dal                -        1 cup

Rice                      -        1 tbsp.

Reva                     -        1 Teaspoon

Green chillies         -        5 Nos.

Ginger                  -         1/2 inch

Curry leaves                    1 Sprig

Refined Oil           -           For Deep Frying

Salt                                To Taste.

Method:

• Soak Urad dal and rice in water for 1/2 hour. 

• Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
• Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.

• Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.

• Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

• Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
• Refrigerate for 1/2 hour.

 Making Vadais

•  Heat a kadai with oil.
• Keep water in a bowl and wet your hand.
• Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

• Slowly drop it in oil. Keep the flame medium to low while frying.
• Once a side become golden brown turn the other side and wait until it turns into light golden brown.
• Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.

• Drain and place on kitchen towel.
• Serve with chutney or sambar.

503;Curry Leaves and Mint Thogayal / How to make Curry Leaves and Mint Thogayal

Thogayal are made every now n then in any South Indian households. This is a very nutritious Thogayal. These leaves have lot of health benefits. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).

You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good  for long. Making this is really easy and a perfect options for bachelors too. 

Preparation Time    10 minutes

Cooking Time          0 Minutes

Servings                  4 People

Ingredients:

Fresh Curry Leaves	1 cup
Fresh Mint Leaves	1 Cup
Chopped Tomatoes	1 Cup
Chopped Green Chillies	2 Nos.
Coconut Oil	2 Tablespoon
Urdh Dhal	2 Tablespoon
Red Chillies	2 Nos.
Asafetida Powder	½ Teaspoon
Salt	To Taste

.

How to Make Curry Leaves and Mint Thogayal Here you Go

• Wash the curry leaves and Mint well and drain.

• Heat oil in a pan. Add red chillies and fry till it starts to crackle and then add urdh dhal , green chillies , Tomatoes  and Hing  and sauté till it turns golden brown. Keep aside.

• Heat the oil in a pan, add curry leaves and Sauté until the leaves wilt a little. Keep aside

•  The same pan, Add mint leaves and saute until the colour slightly changes. Remove and set aside to cool.

• Transfer all above items to the Blender add the salt and add little  water and grind it to the smooth paste.

•  Transfer to a clean glass jar and store in the refrigerator. 
• Serve with Hot rice.

Enjoy!!

Note :

• You can add some coconut pieces too while grinding.
• You can add fresh coriander Leaves too while grinding.

Have you Tried  My 

Coconut Thogayal 

Pudina Thogayal

 Inji Thogayal

Coriander Leaves  Thogayal

502: Seven Cup Burfi/ 7 Cup Cake

Happy New year my dear viewers...you made me feel extra special each and every moment..a huge thanks to all of you...

After a long time , I am posting sweet recipe today. This barfi is extremely rich in taste and makes a perfect sweet for any festival. The authentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cup ghee + 3 cups sugar. In This I reduced  the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with some changes I made along the way . If you look for something easy and yet elegant then try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium

Prep Time:               10 min

Cooking Time :         30 min

Category:                  Sweets/Desserts        

Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -	1 1/2 Cup
Sugar	2 Cups
Milk	1 1/4 Cup
Grated Fresh Coconut	1 1/2 Cup
Ghee	¾ Cup
Cardamom Powder	1 Teaspoon
Almonds	For Garnish

Method:

• Grease a cookie sheet with butter/oil and set it aside
• Roast the sliced almonds in a tsp of ghee until light golden color. Keep them aside.
• In the same Pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
• Next to the same Pan add all the ingredients ie. slightly roasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mix well so that no lumps are formed . Once everything is mixed well , place the kadai on flame.

• Stir continuously on a low medium flame.
• Mixture will start leaving sides of the pan in about 15-20 minutes. It should start forming ball in the •When the mixture start leaving the sides of the pan with a porous texture, turn off the flame. Middle of the pan.

• Immediately pour the mixture on a greased tray and level it with a spatula.
• Sprinkle the roasted almonds on top and press gently

• When still warm, make markings of desired shape and size.
• Separate the Barfis when its cooled down completely and store in an airtight container.
• Stay good for a week at room temperature and more if refrigerated.

Notes:

• You can make this burfi with original recipe measurements. ( Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
• You have to constantly stir the mixture to avoid getting it burnt. Also do not increase the heat as color will not be as pretty.
• Taste of 7 cup burfi and mysore pak is very different so don't get confuse.
• Enjoy the delicious and easy burfi.

7th Anniversary

7 year ago today I hit the publish button on My “Madappalli”  I never had an intention of being a blogger .Today marks the Seven year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Seven years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live.

I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Seven remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 7th year of life:

Total Posts                    501

Total Visitors              451,135

Total Page views        2,041993

Facebook Fans            4550 

501: Indian Style Spicy Apricot Chutney

Chutneys can be made with several vegetables and fruits and each one have a unique taste. There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot  chutney and make your meal all the more interesting.

Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium .

Apricot chutney  is a very quick recipe which can be prepared in just 10 minutes. They are mixed with spices like red chilli powder, Pickle Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl

Preparation time: 5 minutes

Cooking time:       10 minutes

Ingredients

Big Apricots (Chopped)	4 Nos.
Pickle Masala/ Red chili Powder	2 Tablespoon
Turmeric  Powder	½  Teaspoon
Asafetida Powder	1 Teaspoon
Salt	To Taste
Oil	2 Table Spoon
Mustard Seeds	1 Tablespoon
Red Chillies	4 Nos.
Sugar	1 Tablespoon

Method:

• Wash and cut the apricot into pieces.
• Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
• When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
• Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
• Let it cook 10 minutes in simmer. (Oil will ooze out)
• Cook till you get a thick consistency.
• Once the chutney cools to room temperature, refrigerate it for 1 hour.
• Serve Apricot chutney chilled to your family and friends.
• This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store