IamGeetha: August 2019

Sukku Kali can be served in the morning on empty stomach. Kali prepared for better digestion and also helps to eliminate the digestion issues. Usually i prefer this for alternative saturday mornings. This is simple to make, but it needs quite a stirring. Kids love to eat this, u can add nuts and honey also to serve.

Ingredients

Sukku - 2 medium size
Raw rice - 1/2 cup
Cardomam - 1 tsp crushed
Gingelly oil- 3 tbsp
Palm Jaggery/Karupatti- 1/2 cup
Rock salt - 1 small piece

Method

Soak the rice and sukku(dry ginger) over night in hot water.
Take the karupatti, break into small bits.
Grind sukku, rice into smooth paste using the soaked water.
Add oil in a heavy bottomed vessel add the ground paste. Keep stirring on simmer mode.
Let it cook and oil should separate.It should take 10min.
While stirring it will stick to the sides,its alright.
Once cooked, add the Karuppati, salt and stir that it mixes well to the cooked paste. Cook for 3-5mins. DONT OVERCOOK IT MIGHT BECOME HARD.
Make small ball and check the consistency not stick in hand.
Leave it for a day and serve it next morning.

Soak it overnight.

Next day morning.

Grind it with soaked water.

Add 3 tbsp oil.

Keep stirring.


Add jaggery and mix.

Make small ball and check the consistency not stick in hand.

Mutton Sukka with rasam rice is an extremely simple recipe and can be put together in no time. I usually preferable to use mutton pieces with bone for this recipe. Pressure cooker mutton with all spices and masala so that the flavor can spread evenly. Try and let me know 😍

Ingredients

Mutton - 500 gm
Coconut oil - 2 tbsp

Onions - 2
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Red chili powder (Kashmiri) - 2 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1/2 tbsp
Garam masala powder - 1tbsp
Salt as per taste

Method

Take the pressure cooker and add in the ingredients except onions and oil. Pressure cook for 8 whistles. Remove from heat and wait for the pressure to release naturally.
Heat a pan and fry the onion and green mirchi(optional).
Add in the mutton mixture along with the gravy to the pan. Keep sauting till the mutton is dry on medium heat. It will take about 7-8 minutes for me as I need semi gravy.
Remove from heat and serve.

Add all ingredients in pressure cooker

Heat oil in the pan

Fry onions and green chili

Dry mutton on medium flame.

Ready to serve

Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.

“If you wait for the mango fruits to fall, you'd be wasting your time while others are learning how to climb the tree” ― Michael Bassey Johnson, Master of Maxims

Instant mango pickle, we usually call this as mango pachadi which usually do at mango season, that's the summer time in India. Mom usually do it with peeled raw mangoes and steam it, then add all the dry ingredients. Its almost tastes and looks like halwa. Here in my recipe, I did few sins with that original one. This too tastes too good. Try out and let me know.

Ingredients

Mangoes – 2 Large
Sesame Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds – 1/2 tsp
Asafoetida – 1/4 tsp
Chilli Powder – 2 tbsp
Sambar Powder - 1 tbsp
Karupatti – 1/2 cup
Salt to taste

Method

Clean and cut mangoes. Place mangoes in a bowl and add salt. Mix it thoroughly.
In IP, Turn on SAUTE mode and add oil.
Once oil gets heated, add in mustard, fenugreek and asafoetida. Saute for 30 sec.
Add the mix from bowl and saute for 3 mins.
Adjust the saute temperature to low for avoid burning.
Add in chilli powder and toss for 10 to 20 seconds.
Add sambar powder and toss for 10 to 20 seconds.It really gives awesome taste and flavor.
Now add in shredded karupatti and mix well.
Close with any lid and allow to cook for 5 mins. Toss well.
Hit CANCEL. Ready to serve with curd rice.
Refrigerate for future use.