A perfect filter coffee!

‘Have a quarter cup’ was a constant at home as I grew up. Filter coffee was made fresh at home just as frequently as in the road side cafes!

A full cup of coffee was had only twice a day: early morning and evening. The rest of the day was peppered with these quarter cups…just enough for a couple of sips.

At home, early morning sees a quarter cup accompanying me through house cleaning, dog feeding, puppy cleaning and whatever else! So it’s the second quarter, post breakfast, that I enjoy.

Watching the birds, bees & butterflies flit about their morning routines starting each day afresh.

The dogs sunning themselves while lazily keeping an eye on the squirrels pushing me to slow down and enjoy the sunshine.

Dry leaves floating down gently teaching me the fine art of letting go gracefully.

The peek of new leaves on the trees giving me lessons in growth and hope.

It’s only a quarter cup of coffee and a few minutes that work their magic for the day.:

A little history of coffee in India

It is said that coffee came to India through a Sufi saint, Baba Budan in the 17th century. He smuggled coffee beans to Chikmagalur in Karnataka and ever since, coffee cultivation has become an integral part of their economy. There is a hill range named after the saint and is a popular tourist spot.

The primary coffee growing states in South India are Karnataka (with the majority production), Tamil Nadu, Andhra Pradesh and Kerala. India’s coffee is grown in the shade and is supposed to be one of the best flavours.

One can buy pure coffee powder or buy a blend with chicory. Chicory is a flowering plant and the root is roasted & ground for use with coffee beans. It has a similar taste to the coffee beans and started being added to counter the escalating price of coffee beans. It continues to be available at blends ranging from 10% to 50% chicory. It adds body and aroma to the drink.

Pure coffee made in the traditional filter, in my opinion, is the best in flavour. However, a 80/20 mix works for me as well, stretching the coffee supply a little longer since it yields a stronger decoction.

How to make the perfect filter coffee

The first and foremost is the coffee powder itself. Pure coffee yields a light decoction, but has a beautiful flavour. It is also lovely if one wants to have a black coffee.

One can also buy a blend with chicory; I suggest to keep it mild (between 5-20%) as a heavier blend tends to be more bitter and leave a terrible aftertaste. A mild addition of chicory is said to extract more flavour from the coffee beans.

It is believed that the blending of chicory in coffee came about in the early 17th century. A shortage of coffee leading to the French and Germans blending chicory and the influence spread in India through the French colonies here.

The chicory plant belongs to the dandelion family and the root is what is added to coffee. Other reasons for addition of chicory are said to be it’s medicinal value and to reduce the intake of caffeine.

I usually buy an 80-20 mix from the Coffee Day brand which has been consistent in quality and proportion of blend. I always keep a stock of pure coffee as well. We also get some estate fresh coffee powder from Chikmagalur or from Panduranga Coffee Works there (they deliver across several cities). Another option is a mix of Cothas (80-15 ratio) and Coorg coffee powders that also works quite well. Fresh Mills also has some lovely mixes from a mix of Arabica & Robusta to mixes with chicory and to pure single bean powders. The powders are best stored in glass or steel airtight jars.

The second is the filter. One can either use a brass or steel filter. I also have a percolator that I simply love!

The drip method uses the above filter. It has two cylindrical cups, the base (in which the decoction collects), the one with a pierced bottom that sits on the base tumbler (the coffee powder is added in this), the little pierced plate with a stem that sits on the coffee powder and over which the hot water is poured and a lid.

Coffee powder is added to the level of the line about 2 inches from the pierced bottom.

The pierced disc is placed on the coffee powder gently flattening the powder. Then the hot water is poured over this and lid closed. Once the decoction is ready, you will find the water has completely drained and drop has stopped.

The percolator works by using the steam to push the decoction up. The water is at the base, the pierced middle holds the coffee powder and lastly, the top that holds the decoction. Water is filled in the bottom cup upto the little nozzle, coffee powder is filled into the pierced middle section and gently flattened with the back of the spoon, the top is rotated into place and placed on the stove.

The third is the actual making of the classic filter coffee. Heat milk in a bowl on the stove. Use a glass and pour the milk between the glass and bowl to whip up the froth. You can do this 3-4 times.

When the milk is hot, add the decoction. The amount of decoction you add depends on how strong you want your coffee. Add sugar if you prefer. Mix once or twice using the glass (similar method as above) to combine the additions well. Mixing too many times at this stage will cool down the coffee, so do avoid.

Pour into a glass or cup and serve hot! To get the frothy top, simply pour from a slight height.

Mavidikaya pappu|Raw Mango dal

I love the mango season and when there are a few different varieties growing at home, there is no dearth of dishes to use them in!

The recipe for mavidikaya pappu or raw mango dal is simple and quick. We make pappus that have a thick consistency and it’s best eaten with rice and ghee. Papads and curd chillies pair well, but that’s a no brainer:)

Ingredients

1 small raw mango (see notes)

1/2 cup toor dal

1 tbsp oil

1/4 tsp mustard seeds

1/2 tsp chana dal

1/2 tsp urad dal

1/4 tsp fenugreek seeds

3 dry red chillies, broken in half

2 green chillies, slit lengthwise

10-12 curry leaves

1 tsp red chilli powder

1/4 tsp turmeric powder

A pinch hing/asafoetida

Salt, to taste

Instructions

1. Pressure cook toor dal with 1-1.5 cups water (medium flame, 4 whistles). Set aside once pressure has released naturally.

2. Peel and chop the mango into 1-1.5 inch pieces.

3. Heat oil in a pan; add mustard and once it splutters, add the urad dal and chana dal. Then add fenugreek, hing, red chillies, curry leaves and green chillies.

4. Add mangoes and turmeric powder, 1/4 cup water, cover and cook until mangoes are tender. Then add red chilli powder and mix.

5. Add the cooked toor dal, salt and cook for 5-10 minutes. Transfer to a serving bowl. Best eaten with hot rice and ghee.

Notes

1. The quantity of raw mango can depend on the sourness of the mango. Taste a small piece and adjust quantity. If the mango is not very sour, add a little tamarind pulp at step 4.

2. Spice level can be adjusted as per preference.

Chickpeas (Kabuli channa) and split black gram curry

This started off because I had small quantities of some ingredients that I wanted to use up. Works beautifully with rotis/phulkas/puris or make less thick and pair with rice. It’s creamy and spicy without being heavy, and is easy to make.

Ingredients

1 cup chickpeas, soaked overnight

2 tbsp rajma, soaked overnight

1/4 cup split black gram

2 tbsp ghee or oil

3 tbsp milk (optional)

Juice of half a lemon

1 tbsp kasuri methi

1/4 tsp turmeric powder

1/4 tsp sugar (optional)

Salt, to taste

For the curry paste

1/4 cup grated fresh coconut

1 medium sized tomato

1 tbsp roasted, de-skinned peanuts or fried dal

1/4 tsp cinnamon powder

1/4 tsp clove powder

1 green cardamom

1 tsp cumin seeds

3 dry red chillies

Instructions

1. Pressure cook chickpeas, rajma and black gram together, with salt and sufficient water to cover, until soft. I let it cook for 5 whistles. Remove and set aside once the pressure releases on its own.

2. Blend together the ingredients for the paste with very little water until smooth.

3. Heat oil/ghee in a pan. Add the paste and saute until an aroma emanates. Add turmeric and kasuri methi.

4. Add the cooked chickpeas, rajma and gram alongwith the water in which it was boiled and the milk (if using). Add more water if consistency is very thick. Let it cook for ten minutes on medium flame.

5. Add salt, sugar, and lemon juice. Give it a mix and take off heat.

Take care to adjust salt used since the ingredients were also boiled with salt. Taste and then adjust. You could also add a little red chilli powder if you want it spicier.

Transfer to a serving bowl. A side of raw onions works well with this dish. I served it with ghee phulkas and salted buttermilk.

Kakarkaya patoli|Bitter gourd and chana dal curry

A simple way to make bitter gourd yum:)

Ingredients

3 medium sized bitter gourds

2 tbsp oil

1/4 tsp turmeric powder

Salt, to taste

For the Masala:

1/4 cup chana dal, soaked in water for 2 hours

4 green chillies

2 inch ginger

2 tbsp grated fresh coconut

2 tbsp chopped coriander leaves

For the tempering:

1/4 cup oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal

2-3 dry red chillies

8-10 curry leaves

Instructions

The bitter gourd prep (also see notes):

1. Wash, pat dry and slice bitter gourd. I prefer to slice them thin. You can also slice into thin circles.

2. Heat oil in a pan, add bitter gourd, turmeric and salt. Sprinkle water, cover and cook until bitter gourd is tender. Stir intermittently and sprinkle water as required. You may need a 1/4 cup water in total.

3. Once the bitter gourd is tender, fry for 5-6 minutes, without the lid. Remove from pan and set aside.

For the masala:

1. Soak chana dal in enough water to cover it, for two hours. It should split between your fingers.

2. Drain chana dal.

3. Grind together the dal, chillies and ginger to a coarse paste. Add coconut and coriander and give it another whip. Keep aside.

Putting it all together:

1. Heat oil for tempering. Crackle mustard, add cumin, urad dal and dry red chillies. When the dal turns golden, add curry leaves and saute for 5-7 seconds.

2. Add the masala paste and fry until dry. Stir intermittently so it doesn’t stick to the pan.

3. Add the bitter gourd and mix well. You could adjust salt at this stage, if required. Fry for 10-12 minutes and take off heat.

Serve with rice and ghee or rotis/phulkas.

Notes:

If you prefer to reduce the bitterness in the gourd, you could follow one of the two steps below:

1. Slice bitter gourd, sprinkle turmeric powder and salt. Rest for half hour. Squeeze the water and then fry the gourd slices.

2. Boil the bitter gourd until tender in salted water along with a pinch of turmeric. Drain well and then add straight away to the curry (‘Putting it together’ stage).

You can also add roasted and coarsely crushed groundnuts (de-skinned) towards the end.

Bottle gourd gravy base

My sister loves experimenting with food and keeping things simple. Here is a recipe for a masala base that can be used to make a luscious gravy with any vegetable. You can make this ahead and refrigerate in an airtight container for later use.

Ingredients

Half a medium sized bottle gourd

2-3 large onions

4-5 tomatoes

5-6 green chillies

2 tbsp cumin seeds

2-3 dry red chillies

1/2 inch fresh ginger or 1 tsp ginger paste

1/4 tsp turmeric powder

1 cup roasted groundnuts (without skin)

Salt, to taste

1-2 tsp jaggery powder

1 tbsp oil

Instructions

1. Peel and chop the bottle gourd into 2 inch cubes. You can reserve the peels to make a y chutney:)

2. Cube onions and tomatoes. Slit green chillies lengthwise.

3. Heat oil in a pan and add cumin and dry red chillies. Then, add ginger, green chillies, and onions. When the onions are translucent , add tomatoes, bottle gourd, turmeric, groundnuts and jaggery. Sprinkle water, cover and cook until vegetables are tender. Saute intermittently, sprinkling water as required. Cool.

4. Grind this to a fine paste. Add salt and mix well. Store in an airtight container in the refrigerator. Use within a week.

Anapakaya pappu|Bottle gourd and lentils (dal)

The bottle gourd creeper is growing well and alternate ones go to friends while some are used up at home. My gardener assures me that this creeper will bear fruit for atleast a couple of years!

There are a few recipes on the blog for bottle gourd and here is one for a traditional pappu or dal.

Ingredients

1 cup bottle gourd, peeled and cubed

50g toor dal

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

A pinch hing/asafoetida

2-3 dry red chillies

8-10 curry leaves

2 green chillies, slit lengthwise

1 tsp red chilli powder

1/4 tsp turmeric powder

Salt, to taste

Instructions

1. Add enough water to cover the bottle gourd cubes in a pan, cover and cook until tender. Strain and keep aside.

2. Pressure cook toor dal for 3 whistles on medium heat. Let the pressure release and keep aside.

3. Heat oil in a pan, add mustard and once it splutters, add urad dal and chana dal.

4. When the dals start turning golden, add red chillies, green chillies, hing and curry leaves. Then, add the bottle gourd, red chilli powder and turmeric powder, saute for a couple of minutes and then add the toor dal.

5. Adjust consistency of dal by adding water. It should have a thick consistency. Let it cook for a couple of minutes, add salt, mix well and take off heat.

Serve with rice and ghee. Papads on the side would be perfect!

Leaf Lettuce & Strawberry Salad

When you have a profusion of lettuce in the garden, it’s bound to feature on the table. Here’s a simple salad recipe.

Ingredients

5-6 garden lettuce, chopped

4-5 strawberries, chopped

1/2 a large pear, peeled & sliced

8-10 almonds, sliced and toasted

For the dressing

2 tbsp cream cheese

1 tbsp yoghurt

2 tsp coarsely ground pink & black pepper

A pinch of pink salt

Instructions

1. Layer the lettuce, strawberries and pear

2. Combine ingredients for dressing. Mix until smooth.

3. Just before serving, pour dressing over the lettuce and sprinkle toasted almonds.

Notes

1. You can add half an onion, finely sliced

2. Another lovely addition is roasted garlic slivers. I used a garlic cream cheese instead.

3. You can substitute strawberries with dried cranberries too.

Adai dosa

Adai dosa is a healthy, protein rich dish made with a combination of rice, lentils and spices. The batter does not require fermentation. There are multiple variations in the composition of the batter considering every family has their own versions. Here is one that I find tasty and wholesome.

Ingredients

1 cup rice

1/4 cup urad dal

1/4 cup chana dal

1/4 cup toor dal

1/4 tsp fenugreek seeds

3-4 dry red chillies

3-4 green chillies

2 inch ginger

1/2 tbs cumin seeds

Salt, to taste

Oil/ghee for roasting dosas

Water for soaking and for grinding batter

Instructions

1. Wash the lentils and rice. Soak in enough water to cover, along with fenugreek seeds, for atleast 6 hours or overnight.

2. Grind to a coarse batter with enough water to make a thick pouring consistency. Add the remaining ingredients (except oil/ghee) while grinding. Salt can be added during grinding (towards the end) or mixed into the batter.

3. Rest the batter for an hour and then make dosas. They taste great with coconut/peanut or tomato chutneys.

To make dosas:

1. Pour a ladleful of batter in the center of a tawa and spread in a circular motion to make a dosa. Add a tsp of oil/ghee around the edges and center.

2. Cook on low-medium heat until the underside starts turning golden, then flip. Once the other side has started browning, flip again, fold and transfer to a serving plate.

3. Sprinkle water to cool the tawa before pouring another ladleful of batter.

Notes

1. You can add finely chopped onion, coriander leaves or curry leaves to the batter.

2. A pinch of hing can also be added to the batter.

3. The combination of lentils is as per preference. You can add moong dal to this combination (keep overall quantities aligned). You can also omit any of the dals and increase the quantity of another, if preferred.

4. The consistency of batter for adai is generally thick. However, this is again up to personal preference. I usually make them thinner and get a lovely crispy texture. Just adjust water used during grinding to achieve desired consistency.

Beerakaya pappu|Ridge gourd and lentils

The ridge gourd is mildly flavoured and works well in a variety of dishes. It tends to shrink in size upon being cooked. The recipe here uses pesarapappu or moong dal, but this can be made with toor dal as well in the same manner.

I find it easier to peel, chop and refrigerate the vegetable in a container. The peels can also be used to make a chutney and curry on its own or added to other curries, dosa batter etc.

Ingredients

2 cups peeled and chopped ridge gourd

1/4 cup moong dal

3 tsp oil

1/4 tsp mustard seeds

1/2 tsp chana dal

2-3 dry red chillies

1/2 tsp urad dal

1-2 tsp red chilli powder

8-10 curry leaves

A pinch hing/asafoetida

A pinch turmeric powder

Salt, to taste

Instructions

1. Add enough water to cover the moong dal and pressure cook for two whistles on medium flame. Let it cool, and then set aside.

2. Heat oil in a deep bottomed pan. Add mustard and once they splutter, add urad dal, chana dal, hing, red chillies and curry leaves. Add red chilli powder once the dals have turned golden and saute.

3. Add the ridge gourd and turmeric. Sprinkle water, cover and cook until the vegetable has softened.

4. Add moong dal and mix. Add water to adjust consistency. Let it cook for about 5 minutes, add salt and mix well. Transfer to a serving bowl.

Note: this will go well with rotis/rice. The one with toor dal is best paired with rice and ghee. The consistency of a pappu in Andhra is typically thick.

Gobi-Aloo|Cauliflower-Potato with Onion greens

An advantage of growing onions and garlic is that you get to use the greens. They have a lovely mild flavour and work perfectly in a variety of dishes. Here’s a simple recipe for a curry that can be paied with a dal and rotis/rice.

Ingredients

1 medium sized potato, peeled and chopped

1/2 of a medium sized cauliflower

1 medium sized onion, chopped (optional)

2 medium sized tomatoes, chopped

1/2 cup onion greens, chopped

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1-2 tsp red chilli powder

1/4 tsp turmeric powder

A pinch of sugar (optional)

Salt, to taste

1 tbsp oil

Instructions

1. Chop the cauliflower florets; add to salted hot water for a few minutes to clean. Drain.

2. Add the potatoes and cauliflower in a pan with enough water to cover the vegetables. Boil until tender, but firm. Drain and set aside.

3. Heat oil in a pan. Add coarsely crushed cumin, coriander and fennel (a mortar & pestle works well for this). When fragrant, add red chilli powder and saute for a minute.

4. Add chopped onion and when they are translucent, add tomatoes, turmeric, a pinch of salt and sprinkle some water. Cover and cook until tomatoes soften, stirring intermittently.

5. Add onion greens and saute for two minutes. Then, add the vegetables and salt. Mix well and let it cook for 2-3 minutes. Add a tsp of ghee, a squeeze of lime and a tbsp of chopped coriander leaves just before taking off heat.