In @ Aathidhyam Bachelor Special Basic Cooking Beverages

Filter Coffee or Kaapi

This post came up live much before its number. I have Sambar powder/ Mango Verrines/ Dal fry etc in queue but not sure why this made up to the posting. Without much debating with myself, I gave in because I felt that my senses were rejuvenated with my mom's strong coffee. Hyderabad made me Hyderabadi where I started loving Irani Chai and Osmania Biscuits much more than coffee though I hail from a family who are strong coffee lovers, somewhere down the lane I missed the thread. After 6 months, I felt how badly I neglected coffee the moment coffee aroma reached my nostrils.  I love to spoon the frothy layer, so my mom serves my coffee with spoon. I clicked these pictures almost instantly on my table napkin at night. Will replace them soon.

Here's my mom's special filter coffee post.

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South Indian Filter Kaapi or Coffee
Ingredients
:
For Decotion 
Coffee Powder -3 spoons  (My coffee blend has Coffee -60% and Chicory- 40%)
Water - 1 cup

For Coffee:

Milk - 1 cup
Sugar- 1 -2 tsps
Decotion - 1/4th cup (adjust as per your requirement)

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Procedure:

Take a sauce pan and bring water to rolling boil. Switch off the flame and add coffee powder to it. Give a gentle stir. Allow it to sit. After 20 mins, you can see that coffee powder settles down as sediment and you have clear decotion water on the top.
Boil milk and keep your coffee mugs ready. Add sugar and decotion to your coffee mug. Slowly add milk to this mixture. Adjust sugar or decotion if required.

Enjoy the aroma and Sip Happiness!!

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Chef Says:
1) You can use filter coffee container, my house has been devoid of this container and my mom uses her sauce pan which equally does a good job.
2) Decotion can be stored in fridge but the strongness decreases as days progress.
3) Decotion be refrigerated for 2 days.
4) If you are worried about the sediments getting collected in your coffee mug or your coffee turning muddy, make sure you strain this decotion mixture twice before use. If you are using container, then this risk is minimized.
5) My mom gets her coffee powder blended from her regular cafe coffee day Priya vendor. For us 60-40 ratio works, but you can use any filter coffee brand and most contain 70-30 ratio.

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In Bachelor Special Basic Cooking Curries

Oregano Spiced Baby Potato Fry

Potato is my favorite vegetable and for record, it is for most of us. Twice or thrice in a week I end up making potato fry. Its a comfort meal when accompanied with dal or sambar. I like to keep my potato fry simple and I do not prefer potato curry with onions or with seasoning and sambar powder, it gets little overboard which I can't handle. Today I made a simple baby potato fry and spiced it using Oregano and Chilly Flakes, I loved the taste to the core and so did Mr.P, who said that I can make best potato fry which is buttery in taste without actual butter in it. :) Wow... Now I can guarantee you on the taste. I saved those oregano and chilly powder packets you get when you order dominos and I have tried getting similar spice powder but to my luck couldn't find something even close it. Incase if you happen to know the recipe or the brand let me know.

So let's hit the road.

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Oregano Spiced Baby Potato Fry
Ingredients
Baby Potatoes - 500 gms
Oil- 3-4 tbsps
Salt- as per taste
Pepper Powder- 1 tsp
Sugar- 2 pinches
Dominos Oregano Spice Mix- 2 packets (I used 3 packets)
Chilly Flakes- 1 tsp

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Procedure:
Wash,clean and pressure cook baby potatoes until 2 whistles. Do not cook them to a mush, they need to retain their shape. Once the pressure is released, remove their peels. Heat oil in a pan and fry these baby potatoes until golden brown in color with crispy outer texture.  Now add Salt, sugar, chilly flakes, oregano spice mix and pepper powder. Give a nice stir to ensure that all the ingredients are mixed well. Fry for 20-25 secs and switch off the flame. Serve hot.

Chef Says:
Adding Salt while frying potatoes will help potatoes fry sooner
Do not fry potatoes after adding spices, they get burnt and taste bitter. We dont like our curries bitter rite.
You can boil potatoes in a pressure cooker or boil them normally but make sure that they do not crumble when you fry them.
Instead of Oregano Spice mix you can use Keya brand Italian Seasoning. It has close taste like Dominos. I dont mind asking my pizza delivery guy for extra oregano and chilly flakes packets. So I always have reserve.

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In Bachelor Special Curries

Spinach Corn Curry

So I have been bitten hard by the photography bug. Ever since I upgraded my phone, I wanted to take better pics with higher resolution than I had posted on this site. I was looking out for ideas and themes to make best use of my S4 camera. Let me stop bragging much about my camera and tell you what I did yesterday. Our team went to a nearby supermarket joint where you get awesome chaats and snacks. Before the table could be cleared I saw a Mitti Ka Glass and without second thoughts I decided what I am gonna order. I compulsated my colleague also to order Lassi so that I can get a pair of these glasses. After drinking, I quickly picked those glasses and got them home. I know it is very embarassing but I am a food blogger and I am on search for nice props for my blog always. Haha...

So here is the photo of my upcoming post and the glass I was talking about....  :)

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Today's curry is a simple, spice less curry which can be prepared with minimal ingredients and tastes best with simple phulka or roti.

Let's hit the road. Do let me know how are the pics?

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Spinach Corn Curry
Ingerdients

Spinach - 2 Bunches
Onion - 1 big chopped
Fresh Green Peas- 1/4th cup
Potato- 2 medium sized chopped
Frozen Sweet Corn - 1/4th cup
Green Chillies- 3-4 slit
Jeera- 1 tsp
Salt- as per taste
Garam Masala- 1 tsp
Ginger Garlic Paste - 1 tsp
Chilly Powder- 1 tsp (if required)
Sugar- a pinch
Oil- 2 tbsps
Water- 1 and 1/2 cups

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Procedure:
Clean, wash and chop spinach leaves and keep them aside. Discard their stalks. Heat oil in a pan and fry jeera in it. Add onions + green chillies and fry until onions turn translucent. Add ginger garlic paste and fry till the raw smell subsides. Add all the masalas with 1 cup of water and let this mixture cook for 1 -2 mins. Throw in potato pieces and cook until they are soft from inside. Once potato pieces are cooked, add peas, corn and spinach. Add remaining 1 cup of water and cook for about 5-6 mins on low flame. Keep stirring occasionally. Adjust salt is required. Add a pinch of sugar and mix all the ingredients well. Once you get the desired consistency, switch off the flame and serve with roti.

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Chef Says:

1) Feel free to add or replace ingredients in this recipe
2) I left my curry little on the watery side owing to Mr.P's thinness liking. Make sure that your spinach is cooked properly just right .


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