Roasted Vegetables Recipe – Roasted Veggies Recipe

White Chocolate Pudding Recipe

Kanthari drink, Spicy salted lemon soda

Salted lemon soda with chilli makes a refreshing drink with a spicy twist, as well as flavour from the chilli. Kanthari means a spiciest variety of chilli.

After posting kappa vada, I definitely wanted to try this Kanthari drink we had at KCK restaurant. When I saw the tagline in the menu card ‘only for adults’, I thought it’s alcoholic drink  and skipped ordering this. But my BIL ordered it and told it was awesome. I realized it’s just because of the spiciness to handle, the tagline. Once we all tasted, we ordered again for us.

Check out my other spicy drink, Grapefruit mocktail.

I had no idea about the recipe though, just could figure out lemon, chilli, salt and soda. When I was browsing kulukki sarbath, I came to know it’s the same, except for soda and kulukki sarbath had sabja in it. I am sure I would love kulukki sarbath as well. Had been eyeing it ever since I saw in a Malayalam movie with beautiful cinematography.

As of now, let’s enjoy this special Kanthari drink, spicy salted lemon soda. Make sure to use oosi milagai (birds eye chilli) for best flavour and spice.

Salted lemon soda

Spicy salted lemon soda with chilli makes a refreshing drink with a spicy twist, as well as flavour from the chilli. Kanthari is a spiciest variety of chilli.

• 1 lemon
• 2 green chilli (birds eye)
• 1 can Plain soda (320 ml (chillied))
• Salt – 1/4 tsp

1. Take two serving glass, with slit green chilli and salt in it. Green chilli should be slit in such a way that the seed doesn’t come out.
2. Squeeze lemon in each glass. Let it seep until serving. You can serve immediately.
3. At the time of serving, top with chilled soda and serve.

• If you want to try without soda, you can go ahead and use plain water and lots of ice. 
• You can add sabja seeds in it if you want. Soak sabja in water until it bloats up. Add to the drink. 

Salted lemon soda method:

1. Take two serving glass, with slit green chilli and salt in it. Green chilli should be slit in such a way that the seed doesn’t come out.
   
2. Squeeze lemon in each glass. Let it seep until serving. You can serve immediately.
   
3. At the time of serving, top with chilled soda and serve.
   

Spicy drink for any time of the year, so refreshing

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Rose flavored yogurt bites recipe

Rose flavored yogurt bites recipe a easy delicious summer treat for kids.This is a bite sized treat for summer with yogurt it tastes so creamy and yummy.

More rose syrup recipes here

Rose flavored yogurt bites recipe

Rose flavored yogurt bites recipe a easy delicious summer treat for kids.

• 1/2 cup yogurt or thick curd
• 1 tbsp rose syrup
• 1 tsp cane sugar

1. Take yogurt in a mixing bowl – add rose syrup to it.
2. Mix well then add sugar to it.Mix well using a whisk to make it smooth.
3. Take a mould, I used my chocolate mould….Spoon the curd mixture into it.You can use any freezer safe mould or just pour in container freeze and then cut and serve it.
4. Cover with foil or cling wrap and freeze it atleast for 4 hours.
5. Remove the foil, gently slide so that the yogurt bites easily comes out.
6. Serve immediately!

You can use a normal steel dabba to freeze too but make sure to cover with wrap while freezing. You can make mango flavored or any flavor as you like it. I used cane sugar but you can use regular sugar too. I used homemade rose syrup which was sweetened already so used less sugar.

How to make rose flavored yogurt bites recipe:

1. Take yogurt in a mixing bowl – add rose syrup to it.
   
2. Mix well then add sugar to it.Mix well using a whisk to make it smooth.Take a mould, I used my chocolate mould….Spoon the curd mixture into it.You can use any freezer safe mould or just pour in container freeze and then cut and serve it.
   
3. Cover with foil or cling wrap and freeze it atleast for 4 hours.
   
4. Remove the foil, gently slide so that the yogurt bites easily comes out.
   

Serve immediately!

Chilled bite sized rose flavored yogurt bites ready!

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Caramel coffee recipe, Instant hot caramel coffee recipe

Caramel coffee recipe instant version.Easy instant hot caramel coffee recipe with step by step pictures.

I saw this name caramel coffee in a  menu card so wanted to try it as I am a big time coffee lover and always want to have variations.If you like to try different flavors of coffee then this a must a try for you.

 

Caramel coffee recipe

Caramel coffee recipe with homemade instant caramel syrup

• 1 and 1/2 cups milk
• 1 and 1/2 tsp instant coffee powder
• 3 tsp sugar
• 1 tsp water

1. To a pan – add sugar to it and heat it up.Do not disturb.It will slowly dissolve.
2. The color changes to light brown at this stage add a tsp of water, swirl the pan and switch off.Do not burn the caramel syrup.
3. Add this caramel syrup to a coffee mug, add instant coffee powder to it.
4. Mix well and set aside.Boil milk.
5. Add it to the mug and mix well with a spoon.Pour into another tumbler and froth it.
6. Serve hot!

• Add coffee powder according to your preference.If you want strong coffee then add 2 tsp.I wanted the caramel flavour to be more dominant so added less coffee powder.

How to make caramel coffee recipe:

1. To a pan – add sugar to it and heat it up.Do not disturb.It will slowly dissolve.
   
2. The color changes to light brown at this stage add a tsp of water, swirl the pan and switch off.Do not burn the caramel syrup.
   
3. Add this caramel syrup to a coffee mug, add instant coffee powder to it.
   
4. Mix well and set aside.Boil milk.
   
5. Add it to the mug and mix well with a spoon.Pour into another tumbler and froth it.
   

Serve hot!

Hot caramel coffee ready!

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Rasam with fresh ground rasam powder

Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.

Got this recipe from a reader friend Pavithra Vijayaraghavan. She sent me the picture of her mom’s handwritten note which has been noted down as ‘Cook Veeraraghavan’s Rasam‘. She told the rasam powder is the key. It’s true, it was very unique flavor from the regular rasam I make. Super spicy and flavourful too. Simple ingredients. Thanks a lot for sharing the recipe

Do try it out, even a small change in ingredient or procedure gives a whole different flavour from our regular rasams and good for a change too. Check out other rasam recipes.

Click here for cup measurements

Rasam with fresh ground rasam powder

Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.

• 1 gooseberry sized tamarind (1/2 tbsp packed)
• 1 Tomato
• 2 tbsp coriander leaves powder
• Salt as needed

To grind

• 2 red chilli
• 5 black pepper
• 2 tsp toor dal
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ghee (clarified butter)

To temper

• 1 tsp Oil
• 1/2 tsp mustard
• 1 tsp cumin seeds
• 1 red chilli
• 1 pinch Asafoetida
• 1 sprig curry leaves

1. Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 cups – 3 cups.
2. In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.Cool down and powder it with cumin seeds.
3. Take tamarind extract, add chopped tomato and coriander leaves to it.
4. Boil for 2 minutes, add the ground fresh rasam powder.
5. Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
6. In a pan again heat 1 tsp oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it.
7. Add to rasam.

• Increase red chilli count if you like spicy rasam.

Rasam with fresh ground rasam powder:

1. Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 cups – 3 cups.
   
2. In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.
   
3. Cool down and powder it with cumin seeds.
   
4. Take tamarind extract, add chopped tomato and coriander leaves to it.
   
5. Boil for 2 minutes, add the ground fresh rasam powder.

   

6. Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
   
7. In a pan again heat 1 tsp oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it. Add to rasam.
   

Serve with hot steaming rice and appalam.

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Rose milk mousse recipe, Rose mousse recipe

Rose milk mousse recipe a very easy and tasty mousse using rose milk syrup and white chocolate.

I made this beetroot rose milk syrup few weeks back so made recipes using it and this rose milk mousse was one among them.

Kids enjoyed it soo much, I shared it with my neighbor and they too loved it.

It tastes more like icecream so perfect to make during summer.I used white chocolate as base for setting the mousse.

More mousse recipes here.

How to make rose milk mousse recipe:

1. Take milk in a sauce pan, boil for 3-5 mins.Set aside to cool down complately.
   
2. Take fresh cream in a bowl and start whipping with handmixer.Whip till soft peaks form as shown.This is the right stage, don’t whip it more, then it will end up in butter.
   
3. To boiled milk add white chocolate chips and let it boil until it dissolves completely.Cool down completely then add this mixture to whipped cream.
   
4. Add rose syrup to it.I used homemade beets rose milk syrup.
   
5. Mix well.Take your serving cups.First pour rose syrup as first layer.
   
6. Spoon the fresh cream mixture and fill it up till 3/4th of the serving cup.Refrigerate until serving time.
   

Sprinkle white chocolate chips and serve!

Chilled yummy rose milk mousse ready!

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Pomegranate Jelly Recipe – Pome Pudding Recipe

Nethili Meen Masala Recipe – Anchovies Masala Recipe

Kappa kizhangu vadai, kappa vada, tapioca vada

Kappa vada recipe with easy procedure and simplest ingredients. Using small onion in the kappa kizhangu vadai adds flavour. Full video recipe.

Everyone loves tapioca in my mom in law family. Tapioca is known in various names in tamil. Kuchi kilangu (kizhangu), kappa kizhangu, maravalli kizhangu. They have it boiled with salt as such. How much ever we make, it will be emptied in no time. I am neither a fan, not a hater. Whenever we get to see good quality kappa kizhangu, we buy. Vj enjoys while aj too tastes if I give.

Most of the times, it is sourced from Malaysia I guess. Last week when I went for monthly groceries, saw these fairly good quality kappa kizhangu. Usually it will be Vj who checks with me if we are buying tapioca. This time, it was me, who asked him. I picked five tapioca tubes. Before he wondered, I told myself I am going to make kappa vada.

I wanted to try this ever since we tasted it in our recent India trip in a restaurant called Kappa chakka kandhari. I instagrammed about it too. It was so evident that the vada was deep fried in coconut oil. Soft, melt in mouth vada which had minimal ingredient, simple but flavourful.

Kappa vada recipe

Kappa vada recipe with easy procedure and simplest ingredients. Using small onion in the kappa kizhangu vadai adds flavour. Full video recipe.

• 2 tapioca (tubes)
• 1 tbsp rice flour (heaped)
• 10 small onions (finely chopped)
• 2 green chilli (finely chopped)
• 1 tsp ginger (finely chopped)
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 2 tbsp coriander leaves (finely chopped)
• Salt as needed
• Coconut oil/ any cooking oil to deep fry

1. Boil tapioca in enough water, cook until soft. Mash it well once cooled down.
2. Take mashed kappa, chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves, rice flour, salt.
3. Add little water to loosen up and mix.
4. Grease your hands with water. Make small balls out of it.
5. Flatten into vada. Shape few vadas and keep it ready for a batch.
6. Heat oil in a kadai until hot. Do not let it fume.
7. Slip in the vadais and deep fry both sides until golden.
8. Drain in paper towels. Repeat to finish.

I tried steaming, but it took really longer than boiling method.

You can also pressure cook with enough water to immerse tapioca, cook for two whistles in medium flame.

If grinding the tapioca in blender for mashing, do not use more than one or two grinds. Grinding too long turns rubbery.

Slice, chop onion well for good taste.

The vada puffs nicely. So pat to required thickness accordingly.

Do not let the oil be too hot while dropping the vada. It will make the surface rough and uneven and drinks more oil.

Use cold pressed coconut oil for best results.

Kappa vada method:

1. Cut, peel and wash tapioca. Refer this video on how to peel tapioca in detail. 
   
2. Boil tapioca in enough water, cook until soft. Mash it well once cooled down.
   
3. I ground one batch to crumble. You can skip and mash with a potato masher or hands too.
4. Take mashed kappa, chopped onion, green chilli, ginger, cumin seeds, curry leaves, coriander leaves, rice flour, salt. Add little water to loosen up and mix. 
   
5. Grease your hands with water. Make small balls out of it. Flatten into vada. Shape few vadas and keep it ready for a batch.
   
6. Heat oil in a kadai until hot. Do not let it fume. Slip in the vadais and deep fry both sides until golden.
   
7. Drain in paper towels. Repeat to finish.
   

Enjoy the crispy, light and tasty kappa kilangu vadai hot!

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