Farmer's Kitaab

Sattu atta made with harbara Dal is of a fine consistency which makes it suitable for more than just making Indian flat breads and baked goodies. Sattu Flour also forms the basis for a very special summer drink which is so unique in its flavour profile. 
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Sattu atta or Sattu maavu is familiarly mentioned as a quick breakfast option or as a meal which is easy on the purse strings. A child who fusses over eating a substantial breakfast is made to quickly chug down a tumbler of a sattu drink because it is thought to be fuss free and healthy.
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The Kaakvi is an ingredient which came from the process of turning the sugarcane sap into jaggery. In TamilNadu this is referred to as “thaenpagu”. It is dark, the colour of burnished amber and is sweet on the tongue but doesn’t feel heavy on the palate. It is light because it is only partially reduced before the sap caramelises fully to become jaggery.
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