Filter Coffee | SouthIndian Filter Coffee

Coffee, the most universal drink across various places in this vast world but also very unique to each place. As per my husband the most refreshing drink J. In the southern part of India one of the versions of coffee which is very popular is “Filter Coffee”. This is available in almost all restaurants across South India and also in almost all households. Generally the Coffee Powder for this is a mixture of Plantation A / B with some amount of Chicory Powder (basically to stretch the amount of coffee powder) added. The decoction (“black coffee”) is basically made using a Brass / Steel pressing vessel. Its almost very difficult to drink this as is (just black) without adding milk / cream. 

This “Filter Coffee” is served to customers in a unique steel tumbler and glass added with Milk & topped with foam fom the mix. Writing all this is making me want to have a cup of “Filter Coffee” now. I am off to make one for myself. Enjoy by making one for yourself if you like it !!!














Step 1
                                                                            Step 2
                                                                            Step 3
                                                                          Step 4
                                                                              Step 5


Prep Time : 10 Mins
Servings : 2

Ingredients :

  •  Powder is of 50% of Plantation A and 50% Plantation B Coffee Beans
  • Add 10% of Chicory Powder to the above


Ingredients

  • Coffee Powder - 5 tbsp
  • Sugar - 3 tsp (adjust as per taste)
  • Milk - 1/2 cup (add as required)
Method : Making Decoction (Black coffee)
  1. Take a coffee filter there are 2 layers of filter. Place 2 layer into the bottom layer Add 5 tbsp heaped coffee powder into the 2nd layer it has holes. 
  2. Place a handle plate  it has holes Press hard
  3. Add hot water (250ml-as required) or add it to filter fill up. Close the lid tightly
  4. Wait for 10 mins  or more  (patience required to get strong decocotion)
  5. Mean while boil milk and strain all cream
  6. Add sugar to the milk # 2 
Method : Making Coffee #1
  1. In a pan add decocotion and then milk and sugar as required
  2. Heat little bit then pour the coffee into glass back and forth until coffee becomes froth 
  3. Serve hot
Method : Making Coffee #2

  1. In a glass add 2tbsp decocotion and pour the milk 
  2. Do back and froth in another glass to get froth
  3. Serve hot






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Narthanga Gojju | Hiralehannu Gojju | Citron Gojju

Narthanga Ogare / Hiralehannu Gojju (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron (http://en.wikipedia.org/wiki/Citron). It is very sour and it is used for citron (narthanga) pickle, rice & gojju. The rind and juice of the citron is used for Gojju and also for pickles. This dish is sort of good for health and it is recommended for diabetics patients. Overall it is very healthy dish. Best to have with steamed white hot rice. 










Prep Time : 15 Mins
Cook Time : 8-10 Mins
Serve  : 4
Ingredients

  • Citron / Narthanga - 3 (finely chopped)
  • Rasam powder / Malaka pudi - 2 tbsp
  • Jaggery/ Vellu  - a large piece (adjust as per taste) 
  • Tamrind / Puli - a small lime size (if using paste add 1/4 tsp or less. adjust as per taste)
  • Salt to taste
  • Rice flour thin paste - 1 tsp
  • Water - 2 cups
Tempering : 
  • Oil - 4tbsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Curry leaves / Karvappale - few 
  • Asafoetida / Perangyaum - 1/2 tsp
Method
  • Finely chop the citron and keep aside. Heat heavy bottom wok/kadai add oil ,then add mustard seeds allow to splutter , add perangyaum/hing & curry leaves
  • Add chopped citron slowly fry this in the oil until soft and cooked well.
  • Add water cook till tender
  • Add tamarind and jaggery saute. Bring to boil for few mins on low flame
  • Add salt (adjust as per taste) and rasam powder boil the gojju nicely stir occasionally 
  • finely add riceflour paste (rice flour 1tsp and little water mix into thin paste)
  • Stir well then the  gojju becomes little thick turn off the flame
PS : reason for adding riceflour paste is the gravy will thicken almost immediately.
Will post one more method for this recipe. 




| Copyright © Malas - Kitchen 2018 | | All rights reserved |