How to prepare Degree Coffee

South Indian Coffee, also known as Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Karnataka,Andra,Kerala and Tamil Nadu.

Indian coffee is generally not black coffee and is made using milk instead of water. Coffee is something of a cultural icon in Kerala, Andhra, Karnataka and Tamilnadu. It is customary to offer a cup of coffee to any visitor. Coffee was originally introduced by Baba Buda to South India in 16th century and became very popular under the British Rule. Until the middle of the 20th century traditional households would not use granulated sugar but used jaggery or honey, instead in coffee. http://en.wikipedia.org/wiki/Indian_filter_coffee

Not a day starts without the filter coffee for every South Indian. Early in the morning, waking up to the aroma of the freshly made thick decoction blended with thick milk always makes the day a very fine one.
In USA , my combination of coffee powder is: (1:1:1)
 Brookband coffee powder                                 - 450gm
Narasus or any other brand coffee powder            - 450gm
Columbia coffee powder (medium)                       -1 pound


Mix well all above coffee powders and store it in an airtight container.


Ingredients

Depending on your tastes and the size of your filter, you can modify the following . 

Coffee powder             3tsp

Farm fresh cow milk    3/4 cup

Hot water                    – ½ cup

Sugar –                           1 tsp (as an overdose will kill the essence of the coffee)

Coffee filter

Methods/steps

• Place the coffee powder in the upper compartment of the filter and gently tap it down and place the plunger on top of the powder. Do not push the plunger down in a manner that gives no breathing space for the coffee. Jokes apart, do not pack up the powder tight.
•  Boil the water vigorously, by this I mean the water should bubble up and boil with a lot of vigor, before it is considered good enough for the filter.
• Now pour the boiling water into the upper compartment and wait.
• As the decoction is percolating, boil the milk. (on low flame so that it takes just as much time as the decoction takes to percolate)
•  Within 10-15 minutes, percolation should be complete. Add the decoction to the freshly boiled milk along with sugar.
• In true madras style, pour the coffee back and forth between the dabara and tumbler, topping it off with a rich layer of froth. Enjoy!!!

Indian Filter Coffee

Few interesting Madras filters coffee notations:

Degree coffee - Coffee made with degree milk (pure milk as per the lactometer) and degree decoction (first degree - freshly percolated and the strongest).

Meter coffee - Coffee poured into the dabara from (I am not sure of this fact though) the height of one meter, to create the froth without lowering the temperature of the coffee.

Tips: 

• You can make the decoction and use it when you need within a few hours.
• Make the decoction thicker by adding more coffee powder or by reducing the water you add.The taste and thickness will depend on the quality of coffee powder, the amount of chicory used in coffee powder, the freshness of the coffee powder, the quality of the milk etc. So experiment with these till you get your desired taste.

Enjoy your filter drip coffee

505: Sukku Malli Coffee| Sonti Kaapi/ சுக்கு காபி / Dry ginger Coffee

Sukku Malli Coffee is an excellent home remedy for indigestion. If you give young children Sukku coffee, they will not suffer from anemia as it is made with palm jaggery which is rich in iron and they will also develop a taste for traditional drinks instead of drinking harmful cola drinks. Sukku  Coffee is very good For Cold: This coffee is very comforting to drink when we have cold and it also helps if we suffer from chest congestion. It is an amazing health drink with the goodness of Dry ginger, coriander seeds, cumin seeds, cardamom, whole black peppercorns with jaggery/palm sugar/palm jaggery for sweetness.

Prep Time:          5 Mins

Cook Time:         5 Mins  

Category:            Herbal Juices , Beverages

Ingredients for Sukku Malli Coffee Powder(Makes 4 tbsp):

Dry Ginger Powder/ 2’’ in Sukku             2 Tablespoon

Coriander Seeds                                    1 Tablespoon

Whole Black Peppercorns                       ¾ Teaspoon

Cardamom                                            1 no.

Cloves                                                  2 no

       

Ingredients for Black  Sukku Coffee

Palm Sugar/ Karuppatti                           2-3 Tablespoons

Water                                                    2 Cups

Sukku Malli Coffee Powder                      2 Tablespoon

With Milk Sukku Coffee

Warm Milk          ¼ cup

 Method:

Dry roast the coriander seeds, black pepper in pan.

To Make Sukku Malli Coffee powder

• Take the roasted pepper and coriander seeds in a mortar and pestle with Dry Ginger Powder, Cloves and Cardamom and make a Crushed powder. This is called as Sukku Malli Coffee powder. 
• You can store it in an air tight container for long term storage.

To make Black Sukku Malli Coffee

• Take the palm jaggery powder /Broken Palm Jaggery ,Water and pounded 1 tablespoon of  Sukku Coffee powder into a bowl.
• Boil everything together till the raw smell of coriander seeds leaves and the water reduces.
• Filter the Sukku Malli Coffee and serve it hot. No other drink can comfort you so much when you have sore throat.

Sukku Malli Coffee With Milk

•  Add ¼ of warm milk with ¾ cup of Black Sukku Malli Coffee.

Notes:

• If you don't get palm jaggery, substitute with regular jaggery.
• Don't pound the spices too finely.
• For Fever and Heavy cough, when you boil the  coffee add few leaves of Tulsi and Oma Valli Thayai.

Chocolate Banana Cake/Easy Banana Chocolate Cake

In the mood for something not so sweet yet chocolaty for Tea time? Then this chocolate banana cake is the answer. Trust me the kids will love it. This cake is absolutely my favorite, because of the great taste of banana- chocolate combination. To bake this easy cake, we don’t require fancy ingredients. All we need is the easily available ingredients, mixing bowl and a cake tin. This flavorful cake is made with over ripe bananas, cocoa powder. I like a simple cake, so made it without toppings. Just enjoy the cake with Coffee/Tea

Preparation Time    15 Minutes

Baking Time         30 Minutes

Course              Desserts, Snacks

Cuisine             Eggless Baking

Ingredients

Whole Flour                1 1/2 Cups

Ripe Bananas               3 nos.

Coco Powder                2 Tablespoons

Organic Sugar             1/3 Cup

Chopped Nuts              ¼ Cups

Cooking Oil                  ½ Cup

Vanilla Extract            ½ Teaspoon

Vinegar                        1 Teaspoon

Baking Powder             1 Teaspoon

Baking Soda                ½ Teaspoon

Salt                             ¼ Teaspoon

 Method:

• Preheat oven to 350 F. Lightly butter a Bundt Cake Pan. 

• Take a blender, add ripped bananas and sugar. Blend to smooth puree, without adding water. Transfer into the mixing bowl.
• In a large mixing bowl, add the Banana Puree, Sieved flour, Coco Powder, salt, Baking Powder, Oil, Baking Soda , Vanilla Extract and Vinegar.

•  Beat With a handheld electric mixer set on a medium speed, beat for 3 minutes or until completely mixed.
• Add the chopped nuts into it and mix gently.

• Pour into prepared Bundt cake tin and bake to 30-40 minutes. Bake till the toothpick inserted comes out clean.

• Cool completely in pan on wire rack, then invert onto a platter.
• Slice the cake as needed.
• Store it in the Air tight container.
• Serve with hot Tea /Coffee. 

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I would love to hear from you all. Happy cooking!

480: Channa Masala Powder

 Chenna masala is a traditional and very popular Punjabi recipe. Channa Masala is a great recipe for vegetarians, because chick peas are rich in protein, fiber and iron. This is  a traditional Indian seasoning for Chenna masala. This spicy powder takes the dish to an extra high level. This masala is very handy and useful in making subzis and dals.  

Ingredients to DRY ROAST

Cumin Seed/ (Jeera)                       1 Tsp.

Coriander seeds/ (Dhania)               1 Tbsp.

Black Pepper corns                          1 Tsp.

Whole Cloves /(Laung)                     ½ Tsp.

Dry Red chilies                                5 No.

Cinnamon /(Dal chini)                      4 sticks -1/2” long

Caraway Seeds/ Shah-Jeera             1 Tbsp.

Star Anise/Chakri Phool                   1 No.

Big Black cardamom/elaichi              2 pods

White Sesame Seeds/Safed Til          1 Tbsp.

Annar dana                                     1 Tsp.

  Ingredients NOT to roast:

Hing/Asofoetida                               1/4 Tsp.

Nutmeg powder                               1/4 Tsp.

Lace/Javetri powder                         1/4 Tsp.

Dry ginger powder                           1/2 tea spoon

Small green cardamom/elaichi          1/2 tea spoon

Rock Salt/Kala Namak                      1/2 Tbsp.

Method:

• Dry roast all ingredients one at a time on Medium heat till you can smell their aroma. Stir constantly.  Cool all the ingredients. 
• Grind all roasted spices along with all other not to roast ingredients ,grind into smooth powder using mixer/coffee/spice grinder. 
• Sieve powder masala, cool and store in air tight container..
• You can use this powder  for  chick peas, Channa Masala is also great on: Vegetables, bread, curry, potatoes and stew.  

415: Indian Style Slaw

Indian Style Slaw

Makes 6 cups

Ingredients

Green cabbage -                                            ½ pound

 Shredded Red cabbage                                  Handful (optional)

 Fresh Serrano chilies                                      3 no.

Capsicum                                                        ¼  (cut into strips)
Shredded Carrot                                              1/4 cup

Dry roasted peanuts /Almond Slices                ¼ cup

 Unsweetened Coconut   shreds/Dry coconut     ¼ cups

Chopped fresh cilantro                                     ¼ cup

Sea Salt                                                           1 ½ tsp.

Lime juice                                                        1 Tbsp.

For Seasonings

Olive oil                                                          2  tbsp.

Mustard seeds                                                1 Tsp.

Turmeric powder                                            ¼ tsp.

Method:

• Cut the cabbage half in half lengthwise and slice both halves into shreds, as thin as you can. Keep aside.
• Slice the Bell pepper, lengthwise and then cut them into thin slices. Cut the chilies into half moon slices.
• Take a big mixing bowl; add both cabbage shreds , chilies, and bell pepper in it.
• Grind the peanuts coarsely in a coffee grinder.
• Add the coconut, cilantro,salt and lime juice into the cabbage mixture.
• Sprinkle the ground peanuts over  the cabbage mixture.
• Take the oil in a small skillet over medium high heat. Once the oil appears to shimmers, add the mustard   and wait for popping , switch off the stove and sprinkle the turmeric powder.
• Pour the seasonings over the cabbge , using tongs  helps, combing the slaw  and ensure every shred of cabbage is evenly coated and well mixed.
• Serve the slaw either at room temperature or chilled. 

Note:

Peanut allergy suffers , you can use other nuts as an alternative to the peanuts.

Indian
Style Slaw

407: ALOO BONDA

Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

Big Potatoes                                    4 no.

Finely chopped Green Chilies             3 no.

Grated Ginger                                  1 Tbsp.

Crushed fennel seeds                        1 Tsp.

Finely chopped curry leaves              1 Tbsp.

Finely chopped coriander leaves        1 Tbsp.

Turmeric powder                             1/8 Tsp.  

Salt                                                 to Taste

For Batter

Gram flour (Besan)                            1 Cup

Rice Flour                                        ¼ cup

Water                                              ¼ - ½ cup

Red chili powder                               1 Tsp.

Asafetida powder                              ¼ Tsp.

Turmeric powder                              ¼ Tsp.

Salt                                                 1/8 Tsp.

Baking soda                                      a pinch (Optional)

Other Ingredients

Cooking Oil                                    for Deep Frying

Method:

Preparing Potato Masala

• Boil the potatoes, then peel and mash them when they are still warm.
• Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
• Make small to Medium sized balls from this mixture. Keep aside.

For Batter

• In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

• Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
• Dip each potato ball in the batter and coat it well with the batter.
• Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
• Drain aloo Bonda on paper towels to remove excess oil.
• Serve hot with Coconut chutney and hot chai or coffee.

If you like this recipe, you might  like my other Bonda Recipes

MysoreBonda

BatataVada

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Masala Chai (Spiced Tea)

Tea is drunk in many countries of the world, and each one has its own particular ways for preparation and service. Tea can be served hot or cold. India produces and consumes more tea than any other country in the world, except for China, including the famous Assam tea and Darjeeling tea.

In India, chai is available from street vendors called chaiwallahs. These chaiwallahs carry pots of chai and serve it in freshly fired earthen cups that are discarded after use. It is also a family tradition in India to welcome your guests with cups of chai .Each family has their own recipe and preparation method..

This warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea. It's not as milky as the chai often sold at American coffee bars. To make it richer, add more milk and sugar to taste.

Darjeeling teas are light and refreshing but they do not hold up well to strong spices like cinnamon and ginger. A simple cardamom infusion works well with Darjeeling teas. Nilgiri teas accept flavoring easily and work well for iced chais. Assam has a much more robust flavor and work well for strongly spiced hot chais. Green teas are also used but they do not hold up well to strong spices and must not be boiled or steeped for more than 3 minutes or you will end up with a bitter brew. If you need to avoid caffeine then you have a few options. Decaffeinated teas generally do not have the robust flavor that chai needs. A decaf breakfast blend will offer the best flavor. Another zero caffeine option is Rooibos, an herbal tea that is readily available.

Masala chai (literally "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs.My Friend Mayura makes very tasty chai. Thanks Mayura for the wonderful tip.

Cold "chai"

As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or non-dairy creamer) mixed in a blender and topped with whipped cream.

Ingredients:

A deep dish container

Water                              – ¾ cup

Whole milk                     – ½ cup (No other milk can be substituted (if you really want the taste of real chai))

Black tea                          2 tbsp. (Tetley ‘s loose tea I am using it)

Sugar                                to taste

Masalas:

 Grated Fresh ginger           1 tsp

Cloves                              2no

 Green Cardamoms             3 nos

cinnamon Powder               a pinch

Method:

• In a mortar, crush the cloves, cardamom pods and pepper.
• Take a small saucepan, add water, crushed masalas, sugar, fresh grated ginger and bring to a boil. Add tea leaves and let it boil one more minute.
• Remove the pan from the heat, cover and keep aside for  5 minutes.
• Take another sauce pan, add the milk and sugar to the pan and bring to a boil . Let it boil in simmer heat for few more minutes.
• Remove from the heat and add the strained tea. Cover and let sleep for 3 minutes.
• Stir the chai, strain it into am warmed teapot or directly into teacups.
• Enjoy with cookies and evening snacks.

 Note:

• DO NOT USE GREEN  LEAF TEA, IT WILL RUIN THE TASTE.
•  Always use fresh ginger (powder or prepackaged cannot be substituted)
• Optional items:  You can use fresh green soanph powder (green dried, not roasted)
• For those who prefer to drink chai without milk, the portion is replaced with water.

Kara Sev

Karasev is simply and tasty savory. I did not have ‘karasev jalli karandi” ( a special holed ladle used for this) , so I  used  murukku achchu .  I was able to get the same effect.

Ingredients 

Besan (Gram Flour)                                  2 cups

Rice flour                                                ¾ cup

Asafetida (Hing)                                       ½ tsp

Red chili powder                                        ½ tsp

 Crushed Black Pepper                               1 tsp.

Turmeric Powder                                       ¼ tsp

Ghee                                                        1 tbsp.

Cooking soda                                             one pinch

Salt                                                           to taste

 Cooking Oil                                               for deep frying

Method:

• Sieve both flours together in a bowl.
• In a plate, cream the ghee & cooking soda ,very well till the paste looks white.
• Add sieved flours, crushed black pepper, red chili powder, turmeric powder, hing and slat.
• Mix well with hands. Add enough water to get soft dough.

• Heat a oil in a kadai. Keep the medium stove heat.
• Fill the murukku press with the prepared dough using the 3 eyed blade and squeeze it in the oil directly .

• Fry till crispy & golden color.    Remove to a kitchen tissue and let it cool.
• Store this in an airtight container,
• Enjoy Karasev with Coffee or Tea

Note:

• If you are using Karsev  Jalli Karandi, Heat oil & keep the ‘ karasev jalli karandi” above the oil.  Rub the dough on it so that long strands will fall into the oil.
• Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.

Green Peas Paruppu Vadai/ Green Peas Patties

Paruppu Vadai is a south Indian specialty snack that is prepared on every single occasion.

Now masala Vadai are quite commonly made at homes, hotels and tea stalls and they’re all tasty.

Its crispness makes us crazy .My mom does it very well, We will finish it off ,right from the pan. Wat a rainy day is ,without  a cup of coffee and hot Vadai?. My version Vadai, here you go

Cuisine                       South Indian

Recipe Category          Snacks

Soaking Time             6-8 Hours/ Overnight

Preparation Time       10 Minutes                                                           

Cooking Time            20 Minutes

Serves                     10 Medium sized Vadai

Ingredients

Dry Green Peas                       1 cup

Frozen  Baby corns                 2 Tablespoons

Chopped Ginger                      2 Tablespoons

Green Chillies                           3 Nos.

Chopped Coriander Leaves   2 Tablespoon

Chopped Mint Leaves            1 Tablespoon (Optional)

Curry Leaves                            1 stems

Fennel seeds                            1 Teaspoon (optional)

Roasted Rava                           1 Tablespoon

Rice Powder                              1 Tablespoon

Asafetida powder                   1 Teaspoon

Salt                                             To Taste

Oil                                              As Required

Method:

• Wash & soak Green Peas, overnight. Then wash again & drain water fully.
• In a food processor(Mixie), add Green Chillies, Chopped Ginger, Chopped Coriander , Chopped Mint Asafetida powder , and Grind for a second.
• Now add the Green Peas and  Rice powder, grind this in a blender and roughly blended. The dal should be partially ground. (i.e., half the dhal is should be just broken and the remaining dal remains whole.)
• Transfer this mixture to a Mixing Bowl.

• Add corns, curry leaves  and Rava to this mixture. Add salt and use your hands to combine everything together.
• Your Vadai mixture is ready. The consistency should be thick and you should be able to shape it into Vadai easily
• The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm.

• Heat a Kadai/Pan and pour in oil. When the oil is hot.
• Deep fry the Vadai, both sides until it turns golden brown.
• Repeat making more Vadai and fry in batches.
• Remove the fried Vadai to absorbent paper. Serve hot.
• Eat it with Green  chutney and anyone will be happy.

Notes:

• Adding Fennel seeds gives wonderful aroma, Flavor  for the Vadai. You can omit the fennel seeds.
• If not making Vadai immediately, refrigerate the Vadai mixture. You can store the mixture up to 2 days. Store it on airtight glass container.
• Instead of corns you can add soaked Chenna dhal to the mixture.