CHUKKA KAAPI

Chukka kaapi is also known as Dry Ginger Coffee. Chukka kaapi is popular in South India and the brew is made instantly when a member in the family catches cold. When the rains start, you may get wet in the initial rains. The sudden change in weather brings a nasty cold when you are back home in the evening. Cold is associated with sneezing, body pains and a lethargic feeling. You can get relieved of the sick feeling, get recharged by drinking Chukka kaapi.

Chukka kaapi is ideal for the throat and the dry ginger clears the mild cough and brings relief. Chukka kaapi is served at gatherings in winter and rainy season, reminds me of Christmas Carol season / after a midnight mass . The basic ingredients are dry ginger, peppercorns, jaggery, jeera, tulsi leaves boiled in water in which coffee powder is added. The ingredients are available in every kitchen. You need to pluck tulsi leaves from your garden.

This an ayurvedic drink also referred as kashayam. Chukka kaapi is a herbal drink which can be made instantly. It brings nostalgic memories of childhood days when Mom used to prepare immediately based on instructions from Grandma . We children were scared to have the herbal drink which had a strong flavor and spicy taste of dry ginger and peppercorns.

The elders enjoyed chukka kaapi and thanked mom for preparing it on time. Now at this stage in life we look forward for someone to offer chukka kaapi when we are down with a cold and running nose.

I made it a point to learn the preparation of chukka kaapi. It is simple to prepare, just follow the method.

Serves – 2

Ingredients:

Pepper corns : 1 tsp ( crushed)

Dry Ginger : 1 tsp ( powdered)

Jeera / cumin seeds : 1/2 tsp ( crushed )

Tulsi / holy basil leaves : 8-10 ( washed)

Jaggery: 3 to 4 tsp ( grated / crushed)

Coffee powder: 1 tsp

Water : 2 cups

Procedure for Chukka kaapi:

• Place a vessel with water on the stove. When it starts boiling add pepper corns, dry ginger, jeera, jaggery. Let it boil for 2 to 3 mins.
• Then add the fresh tulsi leaves, followed by coffee powder.
• Lower flame and continue boiling for 5 minutes.
• Switch off flame. Filter into serving glasses.
• Chukka kaapi is ready to drink.

The strong flavors of dry ginger , pepper are combined with the aroma of tulsi leaves.

You need to drink warm gradually sip by sip. The vapors will clear your nose and you will feel active in spite of the rainy weather externally.

In some areas people do include 1 or 2 crushed shallots along with the ingredients. Chukka kaapi is tasty along with jaggery, you can opt for adding sugar in place of jaggery.

Another variation will be to reduce the coffee powder quantity if you do not want it strong.

I’m sure you gonna try this herbal drink again and again.

RAGI JAVA

Ragi Java or Ragi malt is a popular drink in South India. Ragi java is a healthy drink especially during Summer. Ragi or Finger Millet contains high amount of calcium. Ragi has an average protein content of 9.8% with well balanced amoni acids, Phosphorus,  Vitamin A and Vitamin B .

In South India during Summer season,  Ragi Java is prepared daily in homes early in the morning. A glass of Ragi Java is taken and then they proceed for work or school. It is believed that the heat impact  / sunstroke and weakness is minimized by drinking Ragi malt.

There are various methods of preparing Ragi Malt. Easy to prepare and can be done by bachelors too. Ragi flour is available in packs at your nearby retail store.

It was a big ordeal in the earlier days for washing the ragi, spreading it on a thick cloth and drying in the sun for 2 – 3 days. Later on it was powdered in the mill and then the powder was sifted prior to use. The powder would be soaked and the husk would be disposed off ( deep maroon sediment). Currently you need to go to the provision store and pick your pack. Suggest you take a small pack if your family is small.

Serves – 4

Ingredients:

Ragi flour : 4 table spoon

Butter milk : 2 glasses

Water: 4 to 5 cups

Salt : to taste

Procedure for RAGI JAVA:

• Add 4 cups of water in a SS vessel and place it over flame.
• Dissolve ragi powder in ½ cup of water, mix well to avoid lumps.
• When the water boils, reduce flame and add ragi mix into boiling water.
• Keep on stirring till the preparation becomes thick, Add salt to it.
• Note: The mix will get burnt at the bottom of vessel if high flame is maintained.
• Take off flame and leave it to cool.
• Add butter milk and mix well.
• Ragi Java is ready to drink. Serve into glasses and ensure they drink it.

Nourishing drink during hot summers. Consume ragi java and then plan a day out , you will not feel tired with the scorch heat.

If your kids dislike the salty taste you can follow this option of sweet Ragi Java:

Procedure for RAGI JAVA (Sweet variety) :

• Add 4 cups of water in a SS vessel and place it over flame.
• Dissolve ragi powder in ½ cup of water, mix well to avoid lumps.
• When the water boils, reduce flame and add ragi mix into boiling water.
• Add 2 cups of milk and 4 table spoons of sugar , maintain medium flame.
• Keep on stirring till the preparation becomes semi thick
• Note: The mix will get burnt at the bottom of vessel if high flame is maintained and not stirred continuously.
• Take off flame and leave it to cool.
• Refrigerate for 15 mins .(optional)
• Ragi Java- sweet variety is ready to drink. Serve into glasses.

A surprise for your kids this summer.

You can add flavors to it by adding sliced mango, blended mango or any other fruit .

Quick tips:

For ease you can commonly make the malt and pour it into two containers. In one container add buttermilk and salt and in the other boiled milk and sugar. Your effort and time will be balanced.

In rural homes people have ragi java with ganji / kanji i.e water drained after rice is cooked in an open vessel and salt is added for taste.

SHARJAH MILK SHAKE

Have you heard this recipe Sharjah Milk Shake. It is a refreshing drink during hot summers. Sharjah Milk Shake is hugely popular among kids and bachelors . Easy to make and you can include your signatory style by adding additional ingredients to suit the taste.

Basically Sharjah Milk Shake is a native cooling drink of the gulf. As Indians have migrated to and fro, they have also imbibed the eating habits of the places they visit. Probably the main reason for its huge popularity in Southern India.

Serves -4

Ingredients:

Ripe banana : 2 ( small yellow variety that is soft inside)

Milk: ½ litre (boiled, cooled and frozen)

Malt powder- Boost / Bournvita  : 4 spoons

Sugar  : 2 spoons ( Optional honey 2 tspns)

Cashew  / Soaked and peeled Almonds : 6 nos ( break into pieces)

Ice cubes: 8 nos (to maintain consistency)

Procedure for SHARJAH MILK SHAKE:

• Peel and slice banana into small slices.

• Crush frozen milk into small pieces. Use a knife to cut the milk cubes.

• In a mixer, add banana slices and crushed milk cubes.

• Top it with Boost / Bournvita , sugar, cashew / almonds and ice cubes.

• Hold the mixer lid tight and run the mixer for a few seconds initially to avoid the rattling sound of ice cubes. Safe for the mixer blades too.

• After one or two runs (or inches as normally mentioned for a mixer) , blend the contents well to form a smooth paste.

• Transfer quantity into serving glasses.

This is a nourishing health drink. Children who dislike banana or keep away from milk will ask for more. Moms better watch out…they may snatch your glass too.

You can keep it plain and avoid cashew / almonds. If there are family members who are having diabetes issue, serve them only a few spoons.

 

ICE CREAM SODA

Ice cream soda recipe is a relishing and quick to make drink at home. Ideal during summer times. You can include Ice cream soda for kids parties and regular gatherings too. Try out this recipe and I’m sure everyone is going to appreciate your thoughtfulness.

Kids are gonna love Ice cream soda. It can be made instantly. Go ahead and have fun.

Serves -4

Ingredients:

Coke / Cocacola : ½ litre bottle(chilled)

Ice cream :  150 gms ( any flavor)

Procedure for Ice Cream Soda:

• Take 4 tall wide glasses.

• Serve 2 ice cream scoops in each glass.

• Now dispense cococola upto ¾ th level of the glass.

• There will be a hissing noise as the Carbondioxide gets released with vapors.

• The bubbly drink is great to have. Use a spoon to mix and drink or use a wide straw.

• Watch out for spills to avoid sticky feeling. You can decorate with sliced lime or fruits and make it look attractive.

Hey…Didn’t I say this is an instant drink. Have fun this summer experimenting various recipes to keep you cool.

I tasted this in a kids party and enjoyed the taste . I got the recipe for all of you.

 

PUDINA PANI

Pudina pani is a refreshing drink during summer time and when you are outdoors on hot days. It is a common coolant in India , relished by young and old. Children love the chatpati taste.

Vendors place Pudina pani stalls at prime places which attracts shoppers and the passer-bys. If you are health conscious and not comfortable drinking from the road side vendors , you can as well prepare this delicious drink at home and serve the family.

Pudina pani is a healthy summer coolant. You can also use drinking water stored in earthern pots if you want to avoid crushed ice cubes.

For making 3 large glasses of Pudina pani.

Ingredients:

Pudina leaves ( Mint leaves): ½ cup

Fresh Ginger: 2 “ piece

Drinking water : 2 cups

Lemon: 2 nos (extract juice)

Sugar: 5 tspns

Black salt ( Kala namak) :1 tspn – crushed

Chaat masala: 1 tspn ( recommend Everest brand, I always use this Chaat masala)

Cumin seeds ( Jeera) : ¾ tspn ( roasted and powdered)

For garnishing :

lemon slices -3 nos

5 to 6 mint leaves

crushed ice cubes-3/4 cup

Procedure for Pudina pani:

• Wash Mint leaves and drain all water.

• Grind mint leaves and ginger in a grinder along with 1 cup of water.

• Strain the juice thru’ a fine mesh filter , this will keep off all fibers.

• Transfer the filtered juice into a large jug.

• Add all the remaining ingredients. Mix well and check for the level of sweetness and taste.

• Chill this for 30 minutes prior to serving.

• Serve into tall serving glasses.

• Garnish with lime slices and 1 or 2 mint leaves and add some crushed ice cubes into each glass.

You family will be amazed to have the healthy drink at home and will also appreciate your efforts in hot summer.

Quick tips to make Healthy and Refreshing Green Mango Drink at home

Green Mango drink is a summer delight. It is known as Aam panna and is popular all over India. Mango drink gives cooling effect to the body and is enjoyed by people of all ages.

The preparation is easy too. Quench your thirst with Green Mango drink. Follow this quick and easy recipe , you can certainly give it a try.

Ingredients:

Unripe green mango: 3 nos

1 tsp dry roasted cumin seeds( Jeera)

½ tsp red chilli powder

¼ cup mint leaves finely chopped

6 tsp Sugar

Ice cubes ½ cup crushed

Chilled water : 2 cups

Procedure for Green Mango drink:

• Wash green unripe mangoes.

• Heat water in a small pan. Add  unripe mangoes into water.

• Close the lid, reduce flame and allow to boil for 10 minutes.

• Switch off flame, drain water and allow the mangoes to cool.

• When cool, peel the mango skin and remove the pulp with a steel spoon into a bowl.

• When the pulp is collected completely, add cumin seed powder, red chilli powder, sugar and salt .

• Beat this pulp and mixture with a fork. Use a blender for thorough mix.

• Add the chopped mint and mix again. Add crushed ice cubes and chilled water.

• Take a large serving jug and shift the mixture from one beaker to the bowl.

Green mango drink is ready to be served. Sure your family is going to appreciate the summer special drink.

Further reading: How to make Ragi Java at home and remain healthy this summer.

PREPARE BUTTERMILK WITH A TWIST

Buttermilk is an ideal drink during summer.  In Hindi it is known as Chaas, mor vellam in South India. During hot summer days you can have a glass of buttermilk and feel relaxed.

South Indian style of preparing Buttermilk.

For making 2 large glasses of butter milk.

Ingredients:

Curd: 1 cup

Water: 3 cups

Green chilly:1 no.

Ginger: 1 tsp (finely chopped)

Curry leaves: 1 stem (finely chopped)

Coriander leaves: 2 tsp (finely chopped)

Shallots / Small onions : 2 tsp (finely chopped) ……Optional

Salt (to taste)

Procedure for Buttermilk:

• Crush ginger and green chilly.

• In a blender add curd, water, coriander leaves, curry leaves, crushed ginger – green chilly and salt  .

• If you are opting for shallots then crush onions along with ginger and green chilly. Blend in mixer for a minute.

• If you want it cold , add chilled water or ice cubes to the mix.

• Serve into glasses.

Note: Filter and serve for children , they will not like the particles that contain in the buttermilk.

Further read easy recipes for Ragi Java and Green Mango drink and remain healthy and cool this summer.

DAHI VADA

Dahi Vada  is a popular and tangy snack of North India. Dahi vada is also known as “ Thayir Vada“ in South India. This is made and sold in Chaat bandi’s all across India, near the shopping complexes, streets.

Ingredients:

1 cup Urad dal(split white lentil)  soak in water
3 ½ cup Fresh curd (yogurt)
Salt ( to taste).
½ tsp  Sugar.
Vegetable oil – for frying.
Sweet tamarind paste

Ingredients to be added while serving -
2 tsp Red chili powder
Cumin powder – 1 tbsp
1 bunch Fresh Coriander leaves ( finely chopped )

 
Procedure of Dahi vada / Thayiru vada:

• Wash and soak urad dal for 1 hour. Drain and grind urad dhal to a thick paste using a little water. Do not use too much water.
• Add salt, mix well and keep aside.
• In a small bowl take half cup curd. Beat well. Add 1 cup water, a little salt, cumin powder, sugar. Beat well again and keep aside. This will be used to soak vadas.
• Beat the remaining curd well, add salt, sugar, a little cumin powder to the curd and mix well. Keep aside. This will be added to vada while serving.
• Heat oil. Keep a flat pan filled with warm water ready. Once oil is hot, keep heat medium. Drop spoonfuls of batter in the hot oil. Fry till golden brown in color.
• Remove and drain well. Add the vada to the warm water. This will remove excess oil from the vada.
• After a minute, Remove each vada from water. Press between your palms lightly to remove water. Add to the watery beaten curd mixture. Let soak for a minute.
• Remove and put in a flat shallow dish where it will remain till serving time.
• You may put this dish in fridge if you plan to serve later. Follow the steps for each batch of vada.

Note: While pressing vada to remove water make sure it does not break.

• While serving dahi vadas, place 2 soaked vadas in a flat serving plate. Add a spoon ful of thick beaten curd. Add sweet tamarind paste. Sprinkle a little chili powder, cumin powder, coriander leaves. Serve immediately.

Note: Remaining beaten curd mix can be kept aside for extra helpings.

ALOO CHANA CHAT

Aloo Chana Chat is a popular and tangy snack ofNorth India. This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.

Ingredients:

1 ½  Cups chick peas (Kabuli chana)
2 Medium potatoes, peeled and diced
1 ½ tsp Brown sugar
1/2 tsp chilli powder (mild variety)
2 tbsp Fresh coriander leaves (finely chopped )
1 Pinch salt
1 tbsp Tamarind paste
¼ tsp turmeric powder
6 tbsp Water
1 Onion ( finely chopped)
1 Tomato ( finely sliced into long strips or pomegranate seeds

 

Procedure of Aloo Chana Chat:

• Soak chick peas for 5 to 6 hours.Wash and pressure cook it with turmeric powder and salt.
• Rinse and drain chick peas
• Pressure cook potatoes separately until soft.
• Remove potatoes from heat. When cool , mash them into coarse pieces..
• Mix the tamarind paste and water in a small bowl.
• Add chili powder, sugar and salt.
• Pour the tamarind mixture on the cooked chick peas.
• Combine the potatoes, chopped onions and coriander leaves.
• Mix them properly and add salt to taste.
• Serve in individual bowls.
• Garnish with coriander leaves.
• Use tomato pieces or pomegranate seeds, if desired.
• Chatpati Aloo Chana Chaat is ready to serve.

CHILLI BAJJI

Chilli Bajji is also known as “ Mirchi bajji “ . Mirchi bajji is a popular tea time snack inSouth India . This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.
Ingredients:

10 Green chillies, preferably big ones
100 gms Chickpea flour
1 tbsp Rice flour
1 Large potato, cooked and mashed
1/2 tbsp Tamarind paste
1 tsp Cumin powder
1 tsp Red chilli powder
1 tsp Ginger paste
1/4 tsp Turmeric powder
1 pinch Thymol seed (Ajwain)
1 pinch Asafoetida powder (Heeng)
Salt as per taste
Oil for deep frying
1 tsp Chaat masala powder ( available in packs)

 

Procedure of Chilli Bajji :

• Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, ginger paste, turmeric powder and salt.
• Prepare thick batter using water.
• Slit the chillies keeping its tail-end intact.
• Remove the seeds using a pointed knife.
• Grind tamarind and ajovan to a paste.
• For preparing stuffed chilli bajjis, mix tamarind paste, mashed potato with a little salt.
• Fill the mixture inside each Chilli and close them well.
• Dip the chillis in the batter and deep-fry in the oil. Drain onto a plate.
• Sprinkle chilli bajji with “Chaat masala powder” (suggestion- optional).
• Serve Chilli Bajji with tomato sauce or chutney.

« Previous Page — Next Page »