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


  • 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

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

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 ( 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

  • 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
  • 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 |

Nuggesoppina Palya | Drumstick Leaves Curry

Nugge(drumstick in english), Soppu(green leaves in english). This is very southindian simple and quick healthy recipe. Drumstick leaves are rich in iron and calcium. 

Prep Time : 2-4 Mins
Cook Time : 8-10Mins


  • Nugge soppu / Drumstick leaves - 1 bunch
  • Toor dal / Thogari bele / Yellow Pigeon Lentil - 2 tbsp
  • Salt to taste
  • Uppu Oil / Yenne - 1 tbspn
  • Grated Coconut / Thenginakai - 2 tsp
  • Mustard seeds / Sasive- 1/4 tsp
  • Hing / Asafoetida - A pinch
  • Chana dal / Kadale bele / Split Chikpeas - 1tsp
  • Lemon juice / Nimbehanina rasa - 1 tsp

  1.  Wash the leaves, drain completely and finely chopped 
  2. Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other Add leaves and fry it in the oil till cooked 
  3. Add cooked dal, coconut mix well 
  4. Add salt and lemon juice, stir well Serve hot 

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

Amtekai Oorga | Amtekai Uppinakai | Indian Hog Plums Pickle

Amtekai OR “Hog Plum” as its called in English is a popular raw fruit in Karnataka (India) used commonly in Indian styled Pickle’s. This is a type of sour raw fruit (just like a raw mango).  Available mostly during summer time in India.

The pickle (Amtekai Uppinakayi) made from this raw fruit is quite popular in Karnataka. 
It is also very tasty and has a very different taste when compared to the regular pickles (Mango, Lime etc.,)
Here in NY-US,  I have never seen this fruit available fresh, even in Indian stores I have only seen them available in the freezer section sometimes.
I was in India during this summer and made this pickle from fresh Amtekai with my mother (amma).

HogPlum Pic courtesy : Flickr

  • Hog Plum / Amtekai - 1 kg 
  • Byadagi chillies  - 100 grm
  • Guntur chillies - 50 grm
  • Mustard seeds - 1/4 cup
  • Rock salt - to taste (aprox - 2 tbsp)
  • Water (aprox - 2 cups)
  • Wash and clean amtekai let dry in a colander. Then pat dry with the cloth
  • Remove the stem. Cut the edges on both the sides and make into half. In a pickle pot add salt mix well close the lid and store it for 1 day.
  • Then open the lid stir once and close it back
  • In the mean while dry roast chillies one by one on a low flame.
  • Then grind into a fine powder in a mixer. Then add mustard seeds grind into fine powder. Mix both add water little by little make a smooth paste ( not too watery)
  • Add into pickle jar mix well close the lid for room temperature for 2-3 days. (after 3 days taste the pickle if salt needed (add salt if necessary)
  • Pickle will be ready and refrigerate. 
Ps : everyday make sure to stir pickle in a clean spoon once.

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

Shenga Chutney / Kadalekai Chutney (Peanut Chutney)

This is simple and easy delicious recipe. Served as all breakfast dishes(like dose,idli,upma,rotti...).

Prep Time : 10 Mins


  • Shenga/Pachekadlekai/Hasikadlekai/ Peanuts - 2 tbsp
  • Tamarind piece / Huli / Puli - 1 little piece (using paste add 1/4 tsp)
  • Sugar / Sakare - a pinch
  • Salt to taste
  • Green chillies - 2 or 4 
  • Coriander leaves/Kothambri soppu - 4 tbsp
  • Curry leaves / Karibehuvu - few leaves
  • Coconut - 1/4 cup
  • Water - little
Ingredients for tempering : 
  • Oil -  1 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida/hing - 1/2 tsp
  • Split moongdal - 1 tsp
  1. Add all the ingredients to the mixer jar. Blend into a ruff paste. Transfer into a bowl
  2. Heat oil in a small pan, add mustard seeds allow to splutter then add hing & moong dal (Wait until moong dal turns light golden in color) 
  3. Pour into chutney and mix
  4. Serve with any breakfast

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

Jolada Poori | Jowar Poori

Karnataka special Indian bread is made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. Jolla flour Mixed with whole wheat flour and with spices added few mint(pudina)leaves. It's a healthy dish. I usually makes Rotti in that this time i tried to make poori's.  My other 2 recipes of Jolada Rotti's  (Jolada Rotti & Menthya Jolada Rotti ).

Prep Time : 8 Mins
Cook Time : 15 Mins


  • Sorghum flour / Jolada hittu / Jowar flour - 2 cups
  • Wheat flour - 3/4 cup
  • Turmeric powder  - 1/4 tsp
  • Red chilli pwder - 1/4 tsp
  • Fresh Mint leaves - 4 tbsp , chopped
  • Salt to taste
  • Sugar - a pinch 
  • Hot water to knead the dough
  • Oil - 1 tsp
  • Oil - 400ml (to deep fry)
  1. Mix all the ingridients. Knead the dough using hot water slowly. Knead well for few mins
  2. Heat oil in a pan
  3. Divide the mixture into small balls(like reugar poori's) 
  4. In a rolling pin flatten them using little wheat flour roll the dough gently 
  5. Once the oil is hot gently drop the poori into oil, wait for puff up and turn over and leave. Remove the poori. 
  6. Repeat the same process
  7. Serve with any curry/chutney

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

Mango Shrikhand | Aamrakhand

Aamrakhand is a curd/dahi sweet dessert mixed with Mango puree. It's a Maharastrian dish. This can have with poori. 

Prep Time : 2 hrs(for hung cruds) + 5 min


  • Curds / Dahi (hung curds) - 1 cup
  • Mango puree - 2 cups
  • Sugar  (fine) - 1/2 cup (adjust as per taste)
  • Cardamom powder - 1/4 tsp
  • Badam(almond) + Pistachios - 2 tbsp (soaked and chopped)
  • Saffron strands

  1. Make a curds first, keep aside for set  an hour. Then transfer into muslin(cheese cloth) over a strainer, hung the curds for an hour or two.
  2. Collect all the thick curd. Add curd into bowl 
  3. Add sugar (i've used regular sugar not powdered), add cardamom powder
  4. Add Mango puee. Wisk well to combine well with curd. Garnish nuts.
  5. Serve chill or regular temparature also serve with poori.

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

Mango Phirni

Mango Phirni is a delicious dessert(pudding). There are so many varities of this phirni. This is the one i makes at home all the time when mango season, easy to make. It is a NorthIndian sweet dish made with rice,milk,mango & nuts. 

Prep Time : 10 Mins + 1 hr Soaking Time
Cook Time : 25-30 mins

  • Mango Puree - 1 cup
  • Milk - 3 cups
  • Basmati Rice - 2 tbsp (soaked & coarse)
  • Sugar - 3/4 cup (adjust as per taste)
  • Cardamom powder - 1/4 tsp
  • Kesar milk (safforn milk ) - 1 tbsp
  • Pistachios - 1 tbsp (soaked & chopped)
  1. Soak the basamti rice for an hour. discard the water and grind coarse. keep aside
  2. In a large thick bottom pan  add milk bring boil until froth on medium flame 
  3. Add rice stir continuously on low heat 
  4. Add sugar bring boil stir continuously. Stir milk and rice until rice cooked well
  5. Add sugar little by little stir until sugar dissolve and stir continuously
  6. Add cardamom powder and kesar milk. bring boil and stir until becomes thick. Switch off the flame
  7. Add mango puree mix well and again on low heat stir continuously for few mins. Turn off the heat
  8. Cool and refrigerate and garnish chooped pistachios and serve

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

Kala Jamun

 KalaJamun is a dessert similar to GulabJamun and it is dark in color and little different texture. This is delicious desset makes all special parties/occasions. I am sure that if you googled or looked into cook books you will find other types and methods as well. 

Mala's Kitchen turns year older. 

Prep Time : 10 Mins
Coo Time  : 5 Mins


  • Jamun Mix powder - 3/4 cup
  • Mava/Kova fresh - 1/4 cup
  • Water - 4 tsp or Milk 
Ingredients for Sugar Syrup
  • Sugar - 2/1/2 cups (adjust as per taste)
  • Water - 1/2 cup 
  • Cardamom powder - a pinch (optinal)
  • Rose water (optional) 
  1. In a large pan add water and sugar boil into 1 thread consistency . While sugar syrup is still boiling start frying jamuns. 
  2. Mix jamun mix and kova. Sieve well there should be no lumps and add water little by little (the dough should be soft)
  3. Divide the mixture into small lemon size balls 
  4. Heat oil / ghee ( i've used oil) 
  5. Deep fry on low heat. Fry until dark black in color
  6. Remove and add kala jamun into hot sugar syrup
  7. After sometime remove kalajamuns from the sugar syrup and sprinkle dry coconut powder(optional)

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