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

RAGADA PATTIES

Chaat is the most popular street food in India. It is also one of the few street foods that I have actually eaten on the Thane (Bombay) street. This is one of my favorite  chaat

For Patties:

Boiled Potatoes                       – 4 no

Bread Crumbs                           - 2 tbsp.

Chopped coriander leaves           – 2btsp

Ginger paste                            – ½ tsp

Oregano seeds                        – 1/4 tsp.

Ammchur Powder                        ½ Tsp.

Salt                                         to taste

Turmeric Powder                       – a pinch

Oil                                           for swallow fry

Method for Patties

·        Boil, peel and mash the potatoes well.

·        Take the mashed potatoes into a bowl; add all above ingredients. Mix and knead well into a dough.

·        Divide the dough into balls.  Make patties and shallow fry them until brown.

·        Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

Green Chutney

Chopped Coriander leaves            – 1 cup

Mint leaves (Pudina)                    - 1 tsp

Green chillies                              – 4 no

Salt                                          – to taste

Lemon juice                                – 1tsp

Method for Chutney

·        Add all the ingredients into a blender and blend to a smooth paste.

For Ragada gravy

Dry white Peas                       – one cup

Ginger pastae                          - 1 tsp

Minced green chilies                  – 5 no

Tomato finely chopped              – 1 no

Tamarind puree                       – 3 tbsp

 Fennel powder                      – 1/8 tsp.

 Hing powder                          - ¼ tsp.

Garam Masala                         1 tsp.

Cumin powder                         -1/4 tsp.

Turmeric                                 1/2tsp

Coriander Leaves

Salt                                    – to taste

Method for Ragada gravy

·        Soak the peas overnight and pressure cook until soft with a pinch of turmeric powder.

·        Grind the green chili and ginger paste, Fennel powder and tomatoes together.

·        Place a sauce pan on the stove and add the oil.

·        Heat a oil in a deep pan, add Hing, garam masala powder, cumin powder   and chili Tomato paste, and let it cook until the oil separates.

·         Now add the Pressure cooked peas and let it boil (prior to adding the peas partly mash the peas it so it can blend well

·        Add the tamarind puree and add one cup of water to the sauce and bring it to boil.

Serving method

• Place 2-3 patties on a Bowl. Pour a serving of the Ragada sauce on it. Top it with Green chutney. Garnish freshly chopped coriander leaves.

Rajmah/ Red Kidney Beans Curry

Rajmah is a popular North Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spices and usually served with rice and roti. Being popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.

 My version of Rajmah, here you go….

Ingredients:

Red Kidney Beans (Rajmah)                          – 2 cups

Baking soda                                             – ½ tsp

Tomatoes                                               -1 cup (finely chopped)

Tomato puree                                          – ½ cup

Green chillies                                            – 2-3 no

Ginger paste                                             – 1 tbsp

Bay leaves                                                – 1 no

Cumin seeds                                             – ¼ tsp

Ghee-                                                       2tbsp

Oil                                                       – 1 tbsp

Chopped Cilantro                                    – 1 tbsp

Salt                                                       for taste

 Masalas

Kashmiri Chili powder                               – 2tsp

Fennel Powder                                         ¼ tsp (optional)

Pav Baji masala powder                             – 1 tsp

Chenna Masala powder                              – ½ tsp

Method:

•  Soak Rajmah with baking soda for 6 hours. Change water, cook till Rajmah becomes tender. Strain and reserve water and beans separately.
• Heat a oil in a pan add bay leaves, ginger, chopped tomatoes and fry for few minutes. Then add chili powder, masala powders, fennel powder (optional). Lower the stove heat let it fry for few more minutes. Grind this into smooth paste.
• Heat the ghee in heavy bottom pan, add the cumin seeds.  When cumin seeds start spluttering, add Grounded masala paste and   stir fry further until oil separates.
• Mix tomato puree, green chilies, salt and kidney beans in it. Stir around until well mixed and lightly fried.
• Cover them with reserved kidney beans water (you can add fresh water also). Add 1 tsp of ghee in it.
•  Lower the stove heat into simmer, and cook until gravy becomes well blended.
• Serve hot and garnished with  ghee and coriander leaves. 

 Tip: Ghee is amazing with Rajma prepared this way, really incredible.

Gulab Jamun with Khoya - 150th Post

Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali, parties, etc..  Ready made mixes and finished products are readily available in supermarkets. But I prefer to make it from scratch. Additional effort is worth. 

Ingredients:

Khoya                         1 cup (grated)

Maida                         1/4 cup

Milk powder                 ¼ cup

Cooking soda             •¼ tsp.

 Milk                        – 1 tbsp.

Ghee (clarified butter) for deep frying the Jamuns

Saffron                        a few

Sugar                         2 cups

Water                        2 cups

Cardamom powder       -¼ tsp.

Rose water – ½ tsp. (OR) Rose essence – 2 drops

Instructions:

 Jamun Preparation:

• Crumble the Khoya. Sieve in the flour, milk powder and soda together.
• Mix well to form soft dough. Use as much milk as required for kneading. Keep aside for half an hour. Knead it again.
• Make even size small cylinder shapes. Make about 25-30 pieces.
• Heat ghee on a medium flame. Slip the Jamun one by one into the ghee. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
•  Lower the stove heat, and deep fry those balls till golden brown .And keep aside the fried Jamun.

To make  sugar Syrup;

• In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add the rose water,cardamon powder, crushed saffron and keep the syrup warm at a low simmer
• The syrup should be warm not hot.
• Transfer this hot syrup into a serving dish.

 Gulab jamun:

Drop all the fried Jamuns in the warm syrup and let it soak for at least 1 -2 hours .

Tips:

• If you have refrigerated them, warm them up in a microwave for few seconds before serving. Or serve it directly from the refrigerator for those who like it that way.

Avani Avittam

Gayathiri Devi

Avani Avittam is an important ritual associated with the Brahmin community in the world. The day is of great significance to Rig, Yajur, Vedic Brahmins. On the next day, Gayatri Japa Sankalpam is observed. In other parts of South India, the observance is known as Upakarma.

Upakrama means the beginning. On this day the Yajurbvedis begin to read Yajur Veda for next six months. The day is auspicious because as per Indian mythology Lord Vishnu was incarnated as Lord Hayagriva,the lord of knowledge, the one who restored the Vedas to Brahma.

This day is also auspicious as the Brahmins offer libations of water to their ancestors to whom they owe their birth and to the great Rishis to whom they are highly indebted for spiritual knowledge and the Vedas themselves.

Traditions of Avani Avittam/ Upakramam

• This is above all a day of retrospection for the Brahmins and a day when they can reaffirm their vows of penitence. This is also known as Maha sangkalp (great aim).
• This they seek to do by taking a dip in the holy river, a sight which commands immense respect all over the rolling plains of India
• The Brahmins also change their sacred thread on this day every year
• The changing of this thread symbolizes the shedding of all sins and making a new beginning
• They renew pledges to keep their Vedic duties towards society and humanity at large
• The followers of the four different Vedas have their Upakarma on different days.

You want more details please see the links
http://www.trsiyengar.com/id62.shtml
http://rakhi.ygoy.com/avani-avittam-or-upakarman/

Menu for Aavani Avittam (please click the links)

Menu 1      Rice,              Paruppu Morekuzhambu  Tomato Sathuamuthu  Kosumalli  Thayir pachadi,  Paruppusili, Chow Chow Kootu Appam Idli  Vadai Aval Payasam	Menu 2 Rice Paruppu Millaghai Sambhar Mysore Sathuamuthu Kosumali Zucchini Pachadi COLOCASIA /SEPPANKIZHANGU ROAST 2 Pooricha kootu Appam Idli Vadai Akkara Adisal	Menu 3 Rice Parruppu Udipi Sambhar Killumillaghai Sathuamuthu Cucumber Kosumali Ginger Pachadi Vazhaikkai Podimas Kumbhalangha kuttan Appam Idli Vadai Cheruupayar Payasam

My Advanced  Best Avani Avittam wishes to all.

Thai Fresh Rolls

This fresh rolls is very simple and healthy. It is a great finger food for parties and potlucks as an appetizer. A perfect substitute for salad and fried spring roll. Fresh rolls are also a terrific snack for any time of the day or night. As a bonus, they're very healthy - low in both calories and fat.

Ingredients:

spring roll wrappers         – 4 no (available in Asian markets)

Shredded leaf lettuce          – ½ cup

Chopped cilantro                 – ½ cup

Chopped English cucumber     – ½ cup

Sweet basil                       – 2 tbsp.

Shredded carrot                     – ¼ cup

Chopped  tofu                       –  ¼ cup

Bean sprouts                        – ½ cup

Soy sauce                          – 1tbsp

Rice vinegar                        – 1 tsp

Finely chopped thai chilies    – 1tsp

Sugar                                – ½ tsp

Method:

• In a cup, stir together the soy sauce, vinegar, chopped Thai chilies and sugar. Keep aside.
•  Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
• In a bowl of cool water, soak a wrapper until limp. Start by submerging one wrapper into the water. Wait for a minute. It should soften after 30 seconds.
• Remove the wrapper and place on a clean surface plate.

•  For Rolling:starting with lettuce,Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
•  Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve
• To serve, place your platter or bowl of rolls on the table along with the Thai chili  sauce. Eat with your fingers and lots of napkins. Enjoy!

Tofu Vegetable Soup

Discovered over 2000 years ago by the Chinese, tofu is sometimes called "the cheese of Asia," because of its physical resemblance to a block of farmer's cheese. Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk. Off-white in color, it is usually sold in rectangular blocks. Tofu is a staple in the cuisines of many Asian countries. Tofu is its Japanese name, while in China it is known as doufu.. Tofu contains a low amount of calories, relatively large amount of iron, and little fat. Tofu has been found to be a great source of calcium and vitamin E as well.

Combined with vegetables and Tofu, this delicious soup is a complete meal in itself and a bowl of warm comfort on a chilly day. ENJOY!

Ingredients:

Tofu

Organic Tofu, Medium or Soft     – 1package

Chopped Carrot                         – ¼ cup

Chopped Cabbage                      – ¼ cup

Chopped pumpkin                       -1/4 cup

Chopped broccoli florets              – 5 no

Green Chilies –                              4 no

Galangal (Tender Thai Ginger)      – 1tsp

 Thai Red chili paste                   – ½ tsp.

Butter                                       – 1 tbsp.

 Water                                        3 cups

Salt                                          to taste

Pepper  powder                          1/8 tsp

Coriander leaves                           - few

Preparation:

• Cut Tofu into 1-inch cubes.
• Cut green chilies and galangal, broccoli into small pieces..
•  Heat butter in a pot and stir fry all vegetables, chilies, ginger for few minutes.
• Then add water, chili paste and tofu. Bring to  boil. 
• Cook over medium heat about 15 minutes until vegetables are tender.
• Add salt, and pepper.  Garnish coriander leaves on it.
• Serve hot.

Tofu Soup