RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

For more PORRIDGE/KANJI RECIPES, Click here...

Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

RAMADAN NOMBU KANJI

PREPARATION:

• Wash the Jeeraga Samba/Basmati rice & Moong Dhal until the water runs clear.
• Soak the rice & dhal for about 20 minutes.
• Boil the water and keep it aside.
• Wash and drain the Minced Meat & keep it aside.
  

METHOD:

• Heat Ghee in a pressure cooker, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
• Add the Ginger Garlic Paste and sauté until the raw flavour goes, and it turns fragrant.
• Then add finely chopped Tomatoes and sauté until tomatoes turn soft & oil separates from the mix.
  
• Now add in the minced meat and give a quick stir.
• Drain the soaked Rice & Dhal and add it to the above.
• Fry this for about 2–3 minutes on a very low flame.
• Add shredded coconut and give a quick stir.
  
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pressure and place the vent cap.
• Cook on a high flame for a whistle, then reduce the flame and cook for another 3–4 whistles.
• Switch off the flame and allow the pressure to release. 
• Once the pressure is released, open the lid and mix Nombu Kanji with a ladle until well combined.
• Can add a handful of Coriander Leaves and Mint as garnish.
• Can garnish Nombu Kanji with Dried Onions/Birista.
  
• Serve Nombu Kanji hot with your choice of side dish.
• Paruppu Vadai, Masal Vadai, Uzhundhu Vadai, Kari Vadai, Meat Balls, Cutlets goes hand in hand with warm Nombu Kanji.

RAMADAN NOMBU KANJI

NOTES:

• I have used Jeeraka Samba Rice in this recipe.  Can use Basmati Rice / Chinigura Rice/Raw Rice for this dish.
• Some recipes call for using Rice grits alias Kurunai Arisi, which makes the cooking process quick, and also these rice grits are suitable for making Porridges (Kanji).
• If you do not have Rice grits, simply give a quick pulse in a dry jar before cooking.
  
• Can substitute half the amount of Ghee with Oil.
• Adding Cardamom and Bay Leaves are purely optional.
• Adjust the number of Green Chillies to suit your spice preference.
• I have added Minced Meat (Beef) in this recipe.  Can add your choice of meat as minced or small pieces.
  
• Adjust the consistency of Nombu Kanji to suit your preference.

 

CARAMEL PAYASAM - ODIA CHAULA KHIRI

    When I first saw the recipe of Caramel Payasam, I was sceptical.  A Caramelized Payasam???  Well, with recipes like Caramel Pudding, Butter Scotch, Ice Creams, or in cakes, my mind said, it could fit well into recipes like that, would it be good for a Payasam? But my preconceptions were cleared when I read that it is one of the traditional Payasam/Kheer from Orissa.  ORISSA, Currently, Odisha, this is an authentic Kheer from Odisha, and it's colloquially called Odia Khiri or Chaula Khiri.  Khiri is Kheer/Payas and Chaula is Rice and as it originates from the region, it comes to be called Odia Khiri.

    Looking deep into its origin and history before cooking is one habit I have taken up in recent years, mainly to convince my mind that a dish is worth a try. The recipe as such and the colour of the Kheer was so appealing that my mind was convinced rather soon to go ahead with the recipe.  At last, Aesthetics matters!!! (Here, my daughter can understand the term well, I guess).  Well, this Khiri recipe had a technique to yield the needed golden hue where in Kerala Paal Payasam we go to an extent of underlying caramelization of the whole concoction to yield the required pink hue synonymous to Paalada Payasam and Paal Payasam. 

    So, after a good amount of time reading about the dish and necessary homework, I got into action.  Don't ever think I take too much time to execute all the process... It was just a few hours before I was convinced and cooked this authentic Odia Chaula Khiri or simply the Caramel Payasam.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

    Well, coming back to Odia Chaula Khiri or the Caramel Payasam, the two highlights of this dessert are the Spiced Caramel and the Rice.  Rice is one main ingredient used to make Payasam/Pradhaman/Kheer/Khiri/Payesh/Payokh - the utmost traditional dessert spread through the length & breath of the Indian Sub-continent.  Rice plays a major role in Indian Cuisine as a staple, and in terms of Religious significance, it symbolizes prosperity.  So rice kheer takes a significant place in most religious ceremonies. In Odisha, it is customary for a new bride to cook this Chaula Khiri as her first dish in her in-law's house.

    I have tried to make this Kheer alias Khiri with a note of intricacy, I have roasted the rice grains in caramel before cooking it in milk and that type of Kheer is called as Bhaja Chaula Khiri.  The later method, i.e. roasting the rice for a few minutes before cooking it with milk, yields a chewy yet firm rice grains, and also it has a pleasant hue with a wonderful taste.  I have used just Milk & Sugar, as traditional recipes call for these ingredients, and have slow cooked the Khiri in a pressure cooker. Slow cooking yields you with a golden hued Odia Khiri with a wonderful creamy texture.  But some recipes call for condensed milk and Khoya so that this Caramel Payasam can get the needed thickness in simple steps.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

Cuisine - Odisha (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

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HOW TO MAKE CARAMEL PAYASAM - ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI

CARAMEL PAYASAM - ODIA CHAULA KHIRI

INGREDIENTS:

For Caramel:

For Caramel Payasam:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Sugar -   1- 11/4 Cup
Milk - 5 Cups

METHOD:

Preparation:

• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Alternatively, can use whole rice too.
• Dry roast the saffron strands for a few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds and Cashew Nuts & cut them into small pieces.
• Grind the Cardamoms along with a few teaspoons of Sugar into a fine powder.
• Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.

 

CARAMEL PAYASAM - ODIA CHAULA KHIRI

 

For Caramel Payasam/Odia Chaula Khiri:

• In a heavy-bottomed pan/ a pressure, add 2 Tablespoons of Ghee. Let it melt.
• Then add 1/2 Cup of Sugar & 1 Tablespoon of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Meanwhile, warm up 1/4 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 2–3 minutes.
• Add Bay Leaves and Cardamom Powder to the Caramalized Sugar and give a quick stir.
• Immediately add coarsely ground Rice to the Caramel and fry it on a very low flame for a few minutes.
• Let the rice grains get well coated with the Caramel.
• Lower the flame & Carefully pour the boiling hot milk and stir well.
• Keep the flame at low and continue to stir until the Caramel gets completely dissolved in the Milk.
• Add Sugar, chopped Almonds & Cashew Nuts and mix well.
• Cover the Lid and cook on high flame for a few minutes, until the pressure starts to release.
• Lower the flame to the minimum (the lowest level) and cook for about 15 -20 minutes.
• Switch off the flame and do not disturb the Pressure Cooker until the steam is fully released.
• Once the pressure cooker has totally cooled down, remove the lid and gently mix the Caramel Payasam.
• Serve Caramel Payasam hot or cold.

NOTES:

• Care should be taken while Caramelizing the Sugar.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/Spoil the taste of this Payasam.
• While stirring in the milk with Caramel, make sure that the milk is boiling hot.
• I have cooked this Caramel Payasam, in the pressure cooker.
  
• Make sure the pressure doesn't release while cooking, this can splatter the milk all around.
• This will totally spoil the taste and can also be messy.
• Leave the Pressure cooker untouched while cooking and even after it is switched off (for at least 30 minutes).
• Can cook this Caramel Payasam in a normal heavy-bottomed pan.  The best utensil to cook this Caramel Payasam is a wide-mouthed Bronze Vessel(Uruli).
• Utter care should be taken while cooking the Caramel Payasam in a Pan/Uruli.  Cook on a medium-low flame, stirring occasionally.
• Do not leave the Payasam unattended.
• Make sure that the Payasam doesn't get burned, which will totally spoil the taste.
• Slow cooking is the trick behind, Rich and Creamy Caramel Payasam.
• Adding Nuts and Cardamom Powder are truly optional.
• I usually do not fry the Nuts and Raisins in Ghee for this Payasam, if preferred can do so.

 

MANGA INJI ACHAR - MANGO GINGER PICKLE

     While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays.  Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.

    Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango.  It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior.   As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,

MANGA INJI - MANGO GINGER ROOT

    This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle.  So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants.  When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant.  And at last we happen to get a few roots, which flew along with me to Malaysia. 

MANGA INJI - MANGO GINGER

    If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias.  This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes.  This is an Instant Pickle with a combination of texture, tastes and flavours & it is equally spicy too.  Manga Inji Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


For more PICKLE RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

METHOD:

• Wash and wipe the Manga Inji roots. 
• Lightly scrape the skins.
• Slice the roots into small cubes or lengthwise into thin juliennes, or cut them into round pieces & keep them aside.
  
• Dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds & Curry Leaves.
• Next, add chopped Manga Inji and sauté this on a very low flame for a few minutes.
  
• Then add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir. 
• Immediately, pour in the Vinegar/Lime Juice along with a dash of Salt & a pinch of Sugar and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Manga Inji Achar to cool down.
• Store the Manga Inji Achar in a clean and dry Glass/Ceramic Jar.
• Mango Ginger Pickle tastes great with Curd Rice and is one best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

MANGA INJI ACHAR - MANGO GINGER PICKLE

NOTES

• The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Mango Ginger Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Manga Inji Achar can last for about a month or two.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.   
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

For more recipes from GODS OWN COUNTRY - KERALA, Click here...

HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

METHOD:  

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

• Grind the Jack Fruits and make a Purée out of it.
• Add powdered jaggery to the Jack Fruit Purée and mix well.
• Mix well until the Jaggery dissolves.
• Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.
• You may not need any extra water while mixing the dough in this method
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

METHOD:  

For Chakka Appam Dough:

• Melt the Jaggery in 1/4 Cup of Water.
• The idea is to just dissolve the Jaggery here.
• Strain for any impurities and transfer it into a pan.
• Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
• Cook this on a low flame until it boils.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Cut Banana Leaves and smear Coconut Oil over it.
• Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
• Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

•  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.

CHAKKA APPAM

• Switch off the flame.
• Serve Ela Ada/Ilayada hot or at room temperature.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

• Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The dough should be slightly loose and pliable. Adjust accordingly. 
• Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional.

ICED COFFEE/COLD COFFEE

 

    Every morning, rain or shine, high or low, I drink Coffee!!! And I like my coffee STRONG.  It's my absolute favourite way to wake up – A purpose to wake up itself.  There's something so refreshing about a Cup of Coffee. Least to say, I made two batches of Coffee while writing this post and the previous. The thought of a Coffee, a hint of its smell and I am tempted.  I am not much obsessed with too many things in life, but when it comes to indulgence, I would love to treat myself with a good cup of Coffee.  Yet another love when it comes to food is Biriyani.  For me, Coffee is an Obsession rather than an Addiction.

    Well, this recipe is for the people who love Cold Coffee or Iced Coffee.  My son is one person who is into cold Coffees and the one who makes cold brew and drinks Americano with loads of Ice cubes. But the irony is that when I am writing this recipe for Cold Coffee, I miss him that I am not able to treat him with a tall glass of Iced Coffee.  

ICED COFFEE/COLD COFFEE

    Iced Coffee is one best Summer drink to sooth the weather and all the more it is like a dessert in a glass.  Simply convert a glass of cold milk into your favourite drink with a simple addition of Coffee Syrup and Ice Cubes.  If you do not have coffee syrup, then add a strong brew, a simple sugar syrup and there you go with your glass of Iced Coffee. It's an amazing combination worth trying, and it's so easy to do at home! Even you can add a hint of vanilla or cinnamon for an added flavour.

    I have used homemade Coffee Syrup while making this Iced Coffee, and it is one easy way to get this done.  Homemade Coffee Syrup readily comes to use while making this Iced Coffee, and you can get it done within minutes.  I make sure to leave the Coffee Syrup and Milk in the refrigerator overnight or at least a few hours before making Cold Coffee.  This way I can readily mix cold milk and Coffee syrup, add a few Ice Cubes, add a tinge of Vanilla or Cinnamon to suit your whims and there, I have a wonderful glass of Cold Coffee. 

ICED COFFEE/COLD COFFEE

    If you do not have Coffee Syrup, no worries, you can use either espresso or brewed coffee. You will get that stronger coffee flavour with espresso shots.  But my personal choice is to brew the coffee a few hours before and leave it covered in the refrigerator. So that you would readily have (cold)Coffee brewed while making this Iced Coffee. The major reason is I have personally never been a fan of pouring hot coffee over ice. This is the way I prefer to make my iced coffee because the shots blend with the ice to create a cold liquid right away, and then all you have to do is add your milk and sweetener.  Otherwise, iced coffee made using hot brewed coffee takes an hour or two to chill.  If it is not an issue and if you have enough time, then the choice is yours.

For a detailed Recipe on HOW TO BREW COFFEE, Click here... 

For more COFFEE TALKS, Click here...

 HOW TO MAKE ICED COFFEE-COLD COFFEE

ICED COFFEE/COLD COFFEE

INGREDIENTS:

For Iced Coffee/Cold Coffee:

Optional Ingredients:

Vanilla Essence - a few Drops
Cinnamon Powder - a Pinch

For a detailed Recipe on HOW TO MAKE COFFEE SYRUP, Click here...

ICED COFFEE/COLD COFFEE

METHOD:

• Chill the Milk in the refrigerator for a few hours. 
• Fill a Boston Shaker with some Ice Cubes.
• Pour in the Coffee Syrup & Chilled Milk into it.

ICED COFFEE/COLD COFFEE

• Shake well until well combined.
• Pour in the Iced Coffee/Cold Coffee into a tall glass.
• Add a tinge of Vanilla or Cinnamon to suit your whims (Optional).
• Serve Iced Coffee chilled, immediately.

ICED COFFEE/COLD COFFEE

NOTES: 

• I usually chill the Milk in the refrigerator before making Iced Coffee/Cold Coffee.
• Can add more Ice cubes if you prefer to.
• I have used homemade Coffee Syrup in this recipe.
• Adjust the amount of Coffee Syrup to suit your preference and sweet level.
• If you do not have Coffee Syrup, you can use either espresso or brewed coffee. You will get that stronger coffee flavour with espresso shots.
• Then add Sugar or Simple Sugar syrup to Sweeten the Iced Coffee.
  
• Adding Vanilla Essence or Cinnamon are truly optional.
• Can simply mix all the ingredients in a big bowl/glass too.

 

HOW TO MAKE COFFEE SYRUP

     But in spite of my love for Coffee, it's always in terms of Hot Coffee and not Cold Coffees.  I do not prefer cold coffee, let me reinstate the term "prefer" and not "do not like."  If an offer comes for a cold coffee, I would like to indulge in it too, but my love for hot & freshly brewed coffee stands high in my preferential scale. 

HOW TO MAKE COFFEE SYRUP

    Well, when I mastered 😜 (Did I???) Anyway, when I started making Syrups with different ingredients, I wanted to make Coffee Syrup which could be an easy addition while making Cold Coffees.  I’ve already posted a few simple Homemade Syrup recipes like Nannari/Sarsaparilla Syrup, Rose Syrup, Lychee Syrup, and Caramel Syrup. Which could be a great addition to your pantry and a great addition for flavouring drinks, lemonades or juices. So, this time my trial is with Coffee -  a coffee-flavoured syrup. This homemade coffee syrup is perfect for making iced coffee, drizzling over ice cream, adding to cocktails etc., All the more, you do not need to brew the coffee each time.

    Coffee syrup is a concentrated coffee extract that is used to flavour coffee and other beverages. It is made by steeping coffee grounds in water and then reducing the water to leave a thick, syrupy liquid. Coffee syrup is often used in coffee houses to make flavoured coffee drinks. It can also be used to make iced coffee and cold brew coffee.  Coffee syrup has a strong coffee flavour and is very sweet.

    Coffee syrup can be used to make a variety of different beverages. Some of the most popular include Iced Coffee/Cold Coffee, Lattes and Frappés. And not only that it is not limited to just cold Coffees or drinks, it can also be used to make your hot Cup of Coffee.  Coffee syrup can also be used in baking. It can be used as a flavouring for cakes, cookies, and other desserts. Coffee syrup can also be added to frosting or used as a filling for pies and pastries.  With a little creativity, coffee syrup can be used to create a variety of different drinks and desserts that will be sure to please any coffee lover.

This Coffee syrup has equal parts of Water, Sugar and Coffee Powder.  This homemade coffee syrup recipe requires just three ingredients and just 10 to 15 minutes to prepare this coffee syrup recipe.

• For a Coffee Syrup, what you would need is good quality Coffee – You can use your choice of Coffee - freshly ground, instant, or store brought coffee grounds.  We need to make a simple syrup with strongly brewed coffee in place of plain water. You can use any method while brewing the coffee -  a Coffee Machine, Percolator, Coffee Press, Moka Pot, South Indian Coffee Filter or Cold Brew.  If you do not want to go to the length of brewing fresh coffee, simply use Instant Coffee Powder.
  
• Then what you require is Sugar – White Sugar – I have used white sugar in this recipe.  Can use your Sugar of choice.
  
• Then you would need water. 
  

    Optional Add-ins and Variations

• Vanilla: Add a vanilla bean/pod while the simmering the Coffee syrup or, as simple as it is, use a few drops of Vanilla Essence to flavour the Coffee Syrup.
• Spices: Such as a pinch of cinnamon (or simmer a cinnamon stick with the syrup) or nutmeg. Cinnamon is my personal choice.

HOW TO MAKE COFFEE SYRUP

For a detailed Recipe on HOW TO BREW COFFEE, Click here... 

For more COFFEE TALKS, Click here... 

HOW TO MAKE COFFEE SYRUP

HOW TO MAKE COFFEE SYRUP

INGREDIENTS: 

For Coffee Syrup:

Optional Ingredients:

METHOD:

• First, brew the coffee following your favourite method. 
• You need a thick and strong Coffee Brew for this Coffee Syrup.
• In a Saucepan, pour in the water and add sugar into it.
• Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
• Now, add the Coffee Brew and give a quick stir.
• Let it boil for about 5 minutes.
• Boil this over a low flame for about 15–20 minutes.
• Boil the Syrup until it reaches one string consistency.
• Switch off the flame and allow it to cool down for a few minutes.
• Once the Coffee Syrup cools down completely, store it in a sterilized glass jar or bottle.
• Coffee syrup stays fresh for up to 2 months when stored in a dark, cool place. 
• For a longer shelf life, store the Coffee Syrup in the refrigerator.
  

HOW TO MAKE COFFEE SYRUP

NOTES:

• Use strong brewed coffee. 
• Whichever method you are using to brew the Coffee, make sure to brew it stronger than usual. If using ground coffee, use 1/2 cup for 1 cup of water. For instant coffee, use 3–4 Tablespoons for 1 Cup of water.
• I’ve used a traditional 1:1 ratio for this coffee simple syrup. For a rich syrup, increase the sugar to a 2:1 ratio, which will also increase the shelf life. You can also reduce the amount of sugar, if so, keep the syrup refrigerated or use it within 2 weeks.
  
• Do not cook this Coffee Syrup over a high heat.  Cooking over a high flame can burn the Coffee and the entire batch would have a burnt taste.
• Boil the Syrup until it reaches one string consistency.
• The Syrup gets slightly thicker after cooling down. 
• Store Coffee Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
• I have added no preservatives or artificial colouring in this Homemade Coffee Syrup.
• The coffee syrup may vary in consistency, colour, taste, and transparency depending on the type of coffee and sugar used in the recipe

HOW TO MAKE COFFEE SYRUP

How to Use Coffee Syrup?

You can use this syrup to make warm or iced milk coffee/lattes. I usually add just a tablespoon or two of the coffee syrup to a glass of milk. But feel free to adjust to taste. There are several other uses, including:

• Add to milkshakes.
• Coffee syrup can be used to make Iced Coffee/Cold Coffee.
• Drizzle in hot chocolate (that’s how you easily make a mocha).
• Add to your favourite cocktails like Espresso Martini, Coffee with Kahlua, Kahlua Mocha Milkshake, Kahlua Hot Chocolate etc.,
  
• Just a tablespoon will add flavour to other beverages as well. Flavour anything from Hot Milk to lemonade.
• Drizzle over ice cream or enjoy with ice cream floats.
• Brush over cakes or drizzle over frosted cupcakes/cake.
• Spoon over cheesecake.
• Drizzle over waffles, French toast, and pancakes and other breakfast treats.
• Try adding a shot of coffee syrup while making Lattes, Cappuccinos, Americano or even Mochas for a sweet twist.
  

HOW TO MAKE COFFEE SYRUP