Dry Ginger Coffee
Adults can have a cup of coffee and whereas kids can have from 2 tbsp to 1/4 cup of coffee. This coffee is purely natural and doesn’t have any side effects. There are so many health benefits in taking dry ginger(sukku). Some of them are:
This cures indigestion and bloating.
This is the best home remedy for cold and cough.
It also helps in reducing excess fat from the body.
Reduces body heat when taken with a lime.
This relieves headaches due to sinus and the common cold.
Ingredients
To make Sukku Powder
1/4cup Dry Ginger/Sukku
1/3cup Coriander seeds/Vara Kothamalli
1tbsp Pepper Corns/milagu
8 Cardamom/Elachi
To make Coffee
1cup Water
1/4tsp Sukku( dry ginger pdr) Powder heaped
1.5tsp Jaggery/Vellam
Instructions
To prepare Sukku Powder
Dry Ginger cannot be directly ground in the mixer. Using a mortar and pestle crush it thoroughly.
Now heat a pan and add the crushed dry ginger in the pan. Saute it on low flame for 2-3 mins until a nice aroma comes. Then transfer it to a plate to cool.
Add coriander seeds and saute for 2-3 min until it changes its color to a golden brown and a nice aroma comes. Then transfer it to a plate to cool.
Similarly, add pepper and cardamom and saute for a min and transfer to the plate.
Once all the ingredients cool down, transfer it to a mixer and grind it slightly to a coarse powder. You will need only a tsp of prepared powder to make the coffee. The remaining powder you can store it in an airtight container for later use.
To prepare Coffee
Take a bowl and add a cup of water to it. Bring it to boil. Once the water starts to boil add a tsp full(heaped) prepared sukku powder. Boil until the water is reduced to 3/4th.
Now add jaggery and boil for another min until the jaggery is dissolved completely.
Once done remove it and filter it in another glass. Serve hot. We don't add any milk to this. If you like you can add half a cup of milk while boiling sukku powder.
Recipe Notes
Use only the specified amount of ingredients. Coriander seeds must be more than dry ginger to get the nice flavor of the coffee.
Roast all the ingredients separately, as each ingredient takes different time to saute.
Use any good sweetener like jaggery, palm jaggery or palm sugar for the best result.
Always try to avoid white sugar.
Remaining sukku powder can be kept in an airtight container for a month and used.
This cures indigestion and bloating.
This is the best home remedy for cold and cough.
It also helps in reducing excess fat from the body.
Reduces body heat when taken with a lime.
This relieves headaches due to sinus and the common cold.
Ingredients
To make Sukku Powder
1/4cup Dry Ginger/Sukku
1/3cup Coriander seeds/Vara Kothamalli
1tbsp Pepper Corns/milagu
8 Cardamom/Elachi
To make Coffee
1cup Water
1/4tsp Sukku( dry ginger pdr) Powder heaped
1.5tsp Jaggery/Vellam
Instructions
To prepare Sukku Powder
Dry Ginger cannot be directly ground in the mixer. Using a mortar and pestle crush it thoroughly.
Now heat a pan and add the crushed dry ginger in the pan. Saute it on low flame for 2-3 mins until a nice aroma comes. Then transfer it to a plate to cool.
Add coriander seeds and saute for 2-3 min until it changes its color to a golden brown and a nice aroma comes. Then transfer it to a plate to cool.
Similarly, add pepper and cardamom and saute for a min and transfer to the plate.
Once all the ingredients cool down, transfer it to a mixer and grind it slightly to a coarse powder. You will need only a tsp of prepared powder to make the coffee. The remaining powder you can store it in an airtight container for later use.
To prepare Coffee
Take a bowl and add a cup of water to it. Bring it to boil. Once the water starts to boil add a tsp full(heaped) prepared sukku powder. Boil until the water is reduced to 3/4th.
Now add jaggery and boil for another min until the jaggery is dissolved completely.
Once done remove it and filter it in another glass. Serve hot. We don't add any milk to this. If you like you can add half a cup of milk while boiling sukku powder.
Recipe Notes
Use only the specified amount of ingredients. Coriander seeds must be more than dry ginger to get the nice flavor of the coffee.
Roast all the ingredients separately, as each ingredient takes different time to saute.
Use any good sweetener like jaggery, palm jaggery or palm sugar for the best result.
Always try to avoid white sugar.
Remaining sukku powder can be kept in an airtight container for a month and used.