1) Crush, dry ginger into small pieces. Dry roast all the ingredients one by one separately.
2) Cool and grind all roasted ingredients in to fine powder and store it in air tight container.
For Sukku Kappi:
3) Boil 2 cups of water, add dry ginger powder, cane sugar to boiling water and allow it to cook for another 3 ~ 5 minutes. Filter and serve hot. Adjust sugar to taste.
Note: You can add normal coffee powder to boiling water, strain and add milk if needed. Coffee powder gives aroma, that you wont feel like missing your regular coffee.
This recipe if for Srivalli's Blogging Marathon # 29 week 2 under " Spice powders for cooking". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29.