INDIAN ESPRESSO COFFEE | FROTHY ESPRESSO COFFEE

I am a big coffee lover.. I wanted to try espresso for a long time & referred here for the recipe. I halved the quantity and tried for me alone. It was awesome , frothy , creamy , rich and lip smacking. I have never tasted such an aromatic, flavourful, tasty instant coffee. 

I have heard Cappuccino, espresso in words only. Never gotta chance to try those. But now I am happy I can make @home. So I can enjoy whenever I feel like having it. The recipe I tried is a fool proof recipe. I just increased the sugar quantity else the same.. Do try it , you’ll be addictive to its taste.

INGREDIENTS

Instant coffee powder – 1.5 tsp ( I used Aveon coffee powder, Nescafe works too) Sugar – 2.5 - 3 tsp ( I used 3 tsp) Milk – 1/2 cup Water – 3/4 cup Drinking chocolate powder – Little to sprinkle ( I used weik field )

METHOD

Beat sugar and coffee powder vigorously in tea cup (in which you are going to serve ) with a spoon till light and fluffy, adding few drops of water to facilitate beating.  Gradually add more drops of water, taking care not to make the mixture thin. Beat till the mixture turns a little whitish and fluffy . (I beat the mixture for nearly 15 mins..) Initially it will be hard . But as you beat, you’ll feel the mixture becoming soft and fluffy. Take the milk in a pan . Add water and allow it to boil. When the milk water mixture boils and rises up, reduce flame and simmer for a minute .. Remove from fire and pour into cups from a little height to get a frothy coffee. Stir. Sprinkle some drinking chocolate. Serve immediately. Enjoy !!

POINTS TO NOTE

If you wanna make two coffee with the above recipe, put half the beaten coffee in each cup in which you are going to serve. I used aveon coffee powder which is coarse in texture. So it took more time to beat and become fluffy. U should beat it well till all sugar & coffee powder dissolves completely. U can use any instant coffee powder. Adjust the sugar quantity as per your taste.

Technorati Tags: Espresso coffee,How to make espresso coffee,Espresso coffee at home,Home made espresso coffee,Indian espresso coffee,Frothy coffee,Frothy espresso,Frothy espresso coffee

Continue Reading...

ASSAM TEA RECIPE

I love to try varieties of tea. Ginger tea is my favourite among all.I came across this Assam tea recipe in “Aval vikatan “ magazine.The original recipe is shared by Mrs.Revathi shanmugam.This title attracted me &I tried on the same day .I loved its flavor. The addition of cloves gives a nice aroma. Do try this. U’ll love it.

INGREDIENTS

1 cup - 200ml

Fresh milk – 1/2 cup Water – 1/2 cup Tea powder – 1.5 – 2 tsp ( based on the color & strength u need) Ginger – 1 inch piece( 1 tbsp) Cardamom – 2 no Cloves – 2 nos Sugar – 1.5 tsp or as needed.

METHOD

Crush ginger , cardamom and cloves together. Boil the milk along with water , tea powder, sugar and crushed spices for 5 mins in low flame. U’ll get a nice color. Strain it and serve !! Method :2 Boil cardamom, cloves and tea powder in 1/2 cup of water till it reduces to 1/4 cup. Then add 1/2 cup of milk, boil for 2 minutes and strain it.

Tips:

• For variations, try adding  a piece of cinnamon along with spices.
• For spiced chai or masala chai , add 1/8 tsp of ground black pepper corns.

Technorati Tags: Assam tea,Masala tea,assam chai,masala chai,spiced chai,Ginger cardamom tea,cloves tea

Continue Reading...

Filter Coffee / South Indian Filter Coffee With Step By Step Pictures

My mom used to make instant coffee with Bru. Its my favorite. I love it from my childhood days. I had a thought only Brahmins make filter coffee at home. So I used to call filter coffee as “ Brahmin’s coffee” / “Iyer coffee”.. But I changed my thoughts after marriage when I tasted superb filter coffee from my MIL’s hands. She use Coffee day, Indus Coffee powder & sometimes Cothas too. Everything tastes good. I should say Iam addicted to the taste & smell of it. Sometimes I feel giddy after having a strong coffee. So my husband tells me to avoid coffee/tea. He scolds me whenever he sees a cup of coffee in my hand. Though I try to refrain from drinking coffee, I cannot do it. I drink minimum of one cup per day. I know most of you love coffee like me. Do try this recipe with some tips i’ve given below. I am sure it helps. I have given “ How to make Bru instant coffee for beginners” from my mom. Please have a look at the end .. Also don't forget to read the tips section. I’ve given the explanation for “Degree coffee “ which I got from wikipedia. Its interesting!

Filter coffee

How to make south Indian filter coffee

Cuisine: Indian Category: Beverages Yields: Serves 1-2

Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes

INGREDIENTS

For decoction Coffee powder – 3 tbsp Roasted methi seeds powder – A big pinch (optional) Sugar – 1/4 tsp Water – As needed To make coffee Milk – 1 cup Sugar – 1.5 – 2 tsp **Coffee filter picture is given at the end of this post**

HOW TO MAKE FILTER COFFEE - METHOD

Take the coffee filter's percolator ( ie. the part with perforations/holes)sprinkle little sugar at the beginning before adding coffee powder.This helps for faster filtration of decoction.Add the coffee powder & roasted methi powder. Press it gently with ur fingers and then place the strainer.Add hot water till half of the filter.Tap it with the lid and close it immediately Wait for 10-30 mins for the first thick decoction.Reserve the first decoction in a tumbler.U can make coffee with the first thick decoction if u want strong coffee ( this is called first degree coffee,kumbakonam degree coffee). If u wanna light or medium strong coffee,then add little more water to the filter and wait for some more time to get the second thin decoction.Mix the first & second decoctions and add as per ur taste. My MIL says this method gives the best tasting coffee .. To make coffee for one person, boil the milk and add 1.5 – 2tsp of sugar to one cup of milk.Then add the decoction as per ur taste and swish it OR add sugar and decoction in the bottom of tumbler and add milk.It will come up with a nice color. Serve it frothy !! Piping hot frothy filter coffee is ready to enjoy with ur favorite snacks !! We usually serve in traditional “Davarah- tumbler” which u can c in the picture .. Enjoy !

Some interesting information and my notes

For methi powder : In a kadai,dry roast a fistful of fenugreek seeds and powder it in mixie.Add this powder to the coffee powder while making decoction.This gives additional bitterness & flavor.Its healthy too. Diabetes patients can give this a try. But its completely optional for others... I have used “Coffee day coffee powder “ with chicory.If u use INDUS or COTHAS or COFFEE DAY coffee powder without chicory add 2 tbsp instead of 1 tbsp..U can make 3 cups of coffee with the coffee powder quantity i’ve mentioned. I have used small size filter/ percolator. If you use bigger ones,increase the quantity of coffee powder twice or thrice. Please don’t use the same quantity for big filters. f you have left over decoction, you can keep it in a refrigerator and use it the next day. But please avoid keeping decoction for 3-4 days. It may become a poison.  If you feel the decoction is brewed very slowly, tap it once on the umbrella like strainer or show the filter over the flame for few secs before adding coffee powder. I’ve mentioned to add sugar before adding coffee powder This is also for quicker brewing.. A term often heard for high-quality coffee is degree coffee. Milk certified as pure with a lactometer was called degree milk owing to a mistaken association with the thermometer. Coffee prepared with degree milk became known as degree coffee.. Another explanation for degree coffee is that chicory beans were used to make the coffee. The South Indian pronunciation of chickory became chigory then digory and finally degree. :) Yet another explanation is that, when coffee is decocted for the first time, it is called as the first degree or simply as the "Degree Coffee". This has the strongest flavour and the necessary strength to mix with milk without watering down the taste. In less affluent households, in earlier days, coffee was decocted for a second or third time from the same initial load; this became the second degree coffee and naturally, is not as strong. Affluent households drank first degree or the famous "Degree Coffee" only. Interestingly, there is a Kannada name for coffee "Boondh Bisneeru". "Bisneeru" sounds a great deal like "bisi neeru," or "hot water," thus leading to speculation that the terms are connected. Although not used currently, this was used by ladies two generations ago. The Srilankan Tamil name for coffee is "Kottai Vadineer". For cleaning the filter , drop the bottom part in hot water for few mins. Also pierce the holes with a needle to clean it. In Hotels , they used to add hot water till half of the filter and after it drips down,they again add hot water for half filter.This way helps to extract the full essence of coffee powder and also the coffee tastes great. Also they keep heating the milk using double boiling technique with which milk is heated without burnt smell. They swish the milk till frothy and make coffee. This also matters for a good coffee :)

Here is the picture of coffee filter with its parts

**COFFEE FILTER / PERCOLATOR You'll need a traditional FILTER which is made of 4 parts. 1. The lid that comes on top of the percolator. 2. The percolator, you can also see the base is punched with holes 3. Strainer, this looks like an umbrella . 4. Collector, The fourth part forms the base which collects the strained decoction.

HOW TO MAKE INSTANT BRU COFFEE

My MIL says making instant coffee is also an art. She says, sugar should be just rite. Sometimes it may become too bitter or too sweet to taste. She also says my mom makes good instant coffee. So I got this ratio of sugar & coffee powder from my mom , tried it and posted for beginners.. Experts , please excuse me.

INGREDIENTS Boiled milk – 1 cup ( 200 ml ) Bru instant  powder – 1/2 tsp Sugar – 1-1.5 tsp Water – Add very little(say 1 tbsp) ( If milk is too thick. My mom said milk shouldn’t be too thick for good coffee..) METHOD Boil the milk  adding water and take one cup of it. Add sugar, coffee powder and froth it. Check for taste and add more coffee powder for strength and color if necessary. I love coffee to be mild, so I add very less coffee powder. Please adjust as per your taste. Frothy , hot instant bru coffee is ready to enjoy !! ** Please don’t add more sugar for the mentioned amount of Bru because you wont get the bitter taste and sweetness would be more. For 3 people , you can add 1 tsp of coffee powder.

Technorati Tags: Kumbakonam degree coffee,how to make filter coffee,How to make south indian coffee,South Indian filter coffee,Iyer coffee,Degree coffee,Instant bru coffee,Cothas coffee,coffee with coffee day coffee powder,Hotel style coffee,Brahmin's coffee,south Indian coffee

Continue Reading...

Vazhaithandu Juice / Banana Stem Juice Recipe - Sweet And Salt Version

I really got bored of making thogayal, pachadi and poriyal with vazhaithandu.My husband hates to eat vazhaithandu just becoz it takes so much time to chew n eat ;). I heard drinking vazhaithandu juice in empty stomach is one of the healthiest way to include in our diet. Its a hassle free job too.Last month when i went to my native ,we tasted this juice in Salem, Lakshmi hotel. We loved it.It was mild in sweet and they served it chilled. We couldn't find out its the juice of vazhaithandu .I wanted to try the same at home.I tried sweet and salt versions. Both were excellent. I dint serve it cold, I made at room temperature.Finally its your choice  !!

SWEET JUICE

INGREDIENTS

Plantain stem /Vazhaithandu - 1 /2 no (medium size) Boiled Milk - 1/2 cup (adjust) Sugar - 2 tbsp Water- If necessary

METHOD

Remove the outer layer of vazhaithandu till core ( At this point u dont have layers to remove). Cut into rings while removing the fibre simultaneously that comes between the rings . Chop into small pieces .Grind with sugar and milk.Add more milk & sugar if necessary. Strain in a double cloth filter.Pour in a serving glass. Serve it chilled or at room temperature !!

SALT VERSION

INGREDIENTS

Vazhaithandu - 1/2 no (medium size) Sour curd - 2tbsp Salt & water - As needed Pepper powder - 2 pinches (optional) Coriander leaves - To garnish

METHOD

Repeat steps 1 and 2 given in the above version and cut the stem into pieces and immerse in buttermilk to avoid color change. Grind the pieces along with curd and salt. Add more water , whisk and strain in a double cloth filter. Pour in a serving glass and  garnish with little coriander leaves serve chill!!

NOTE

1. Drinking vazhathandu juice alone doesnot help u to shed ur weight. U have to carry on the other things like diet .excercise etc.
2. U can prepare the juice in another way .Grind the Banana stem with salt , pepper powder and lime juice. Filter and enjoy !! Hope this method sounds easier.

Technorati Tags: Banana stem,plantain stem juice,Vazhathandu juice,Banana stem benefits,plantain stem benefits.

Continue Reading...

BADAM KHEER / ALMOND KHEER

I wanted to try this kheer for a long time.Yesterday I prepared this for my hubby,. I refrigerated the kheer ,thawed & had it .So it was slightly warm not very cool.The taste was awesome. We loved it..I referred so many blogs for the recipe and finally came out with my version.Picture dint come out good.

INGREDIENTS

• Almond – 12 nos (**Blanched)
• Milk – 1/2 litre ( I used low fat milk )
• Sugar – 3 - 4 tbsp
• Hot Water – 1/2 cup ( to soak almonds)
• Saffron threads – A few (soak in little warm water before use )
• Cardamom powder – 1/2 tsp ( Optional. I used it )

METHOD

• Soak almonds in hot water for 10-15 mins.
• The skin comes out easily. Peel the skin and blanch the almonds.
• Grind it to a smooth paste adding little milk.
• In  a broad pan, heat the milk. When the milk starts to boil, add the almond paste and simmer the flame.
• The milk has to boil for 10-15 mins  in very low flame and the quantity gets reduced .
• By this time, the raw smell of almond also disappears and  milk gets thickened slightly.
• Now add the required sugar and mix well.
• Allow it to boil for 5 mins.
• Finally add the saffron milk. The color of the kheer gets changed .
• Add cardamom powder if necessary.

Refrigerate & serve chill or enjoy it warm. The choice is urs !!

Continue Reading...

SUKKU MALLI KAAPI / DRY GINGER CORIANDER SEEDS COFFEE

I learnt this sukku malli kaapi / dry ginger coriander seeds coffee from my MIL.  I make this at least once in a week, specially in weekends. We have this in evening. Its a healthy alternative for our regular coffee and tea. 

 If you prefer to have this in the morning, use ginger/ inji instead of dry ginger/sukku. You can grind and make chukku malli powder at home and use it whenever needed but I prefer to make it fresh. This sukku malli kaapi has so many health benefits.  It increases the appetite, improves digestion and equilizes the bile salts in our body. Lets see how to make this health drink at home easily in 2 steps !

Watch the video too. 

INGREDIENTS:

• Coriander seeds – 1.5 tbsp
• Dry ginger – 2 inch piece
• Karuppatti / Palm jaggery / Jaggery – 2 tbsp (adjust )
• Lemon juice – Few drops
• Honey – 1 tsp (optional)

Method - HOW TO MAKE SUKKU MALLI COFFEE:

• Take the coriander seeds & dry ginger in a mixer and grind it coarse.
• Add 2 cups of water to the ground mixture. Now add the powdered karuppati /palm sugar and boil it till the water gets reduced to half in quantity. i.e 1 cup. 
• Strain it and add few drops of lemon juice.(check for sweetness and add honey if necessary)

Enjoy drinking hot !!

Continue Reading...

GINGER TEA RECIPE - INJI TEA - HOMEMADE GINGER TEA

I love ginger tea / inji tea a lot. Before marriage, when I was working I used to go with my friend  to a nearby canteen at least twice a day just to have this tea. It was a flavorful, mild and tasty tea. After this, I never had a tea similar to that taste. 

Last week when I was surfing the net I came across a ginger tea recipe which is a bit different from the usual one we make. I immediately tried it on the same evening. To my surprise, I found its taste similar to the one I had in canteen.. I was very much satisfied. 

Though ginger tea is not a special, unique recipe to share with,  I wanted to have this post in my blog. So here comes the inji tea recipe with a picture for you all.

Ingredients:

1 cup - 250ml

• Boiled Milk – 1 cup
• Water – 1/2 cup
• Tea powder – 1.5 tsp ( I used 3 roses tea powder)
• Ginger – 2 inches (crush a little)
• Cardamom – 1 no ( crush with skin, optional)
• Sugar – 1.5 – 2 tsp ( depends)

Method:

• In a wide mouthed bowl, add water and the crushed ginger & cardamom.
• Allow it to boil for 3 mins in low flame so that the ginger gets cooked in the water and gets a nice flavor.
• Then add the milk , sugar , tea powder. Allow it to boil for 2 mins in medium flame.
• Strain the tea sediments and enjoy !!

Serve hot with snacks !!

Note :The ginger should be well cooked before you add the milk and other ingredients. The essence of ginger would be well absorbed into the water..

Continue Reading...