Vegetable Cutlet

Vegetable Cutlet:

It looks like...I almost forgot the idea of 'vegetables' even once in a while in my cooking. I am a total non-veg person, its easy to cook and always complete. The only way to make one consume more vegetables is give it in a fried rice form, veg kebabs and like this cutlet.

Some of my favourite cutlets for you...

Nuts Cutlet
Chicken Cutlet
Fish Cutlet


Corn kernels
Ginger-garlic paste
Onion finely chopped
Pepper powder
Cumin powder
Coriander powder
Garam masala powder
Cilantro leaves
Egg whites
Bread crumbs
Oil for shallow frying.


Coarsely chop the vegetables, choose the veggies what better suits you.

Mix all the above said ingredients, except oil and bread crumbs.

Now shape them and dust them with bread crumbs.

Shallow fry in hot oil.

Serve warm to go as an evening snack. Just tomato ketchup will do the job.

Chicken Broth & Chicken Stock

Chicken Broth & Chicken Stock: (Totally Indian Way)Chicken Clear Soup. Chicken Broth. Chicken Stock.

What is the difference between chicken broth and chicken stock? Do you'll know! Not that two are entirely different. Broth and Stock call for the same vegetables, spices and herbs...just the simmering time is less and more respectively. This is one of my kitchen essentials. Its not that hard to make at home. Better than the store bought one, believe me. Absolutely no MSG, heavy salt or any form of preservatives added.

As the rainy season is already here...I was looking for chicken broth in the fridge and thought, have I blogged about it! I was scrolling through my blog up and down to find the recipe...oh it appears I didn't post it at all! I took this picture almost 3 years before and totally forgot. Well, the picture may look dull and unpleasant, but recipe was a grand success. Here you go...


One whole hen (I used Cornish hen tho')
Carrots 4 chopped
Beans/ Cabbage can be used (but I don't prefer them)
Celery 4-6 stems with leaves
Onions 2
Ginger 4" chopped
Garlic 1/2 head, peeled & chopped
Tomato 1 (optional)
Turmeric (pinch)
Bay leaves 4
Peppercorns 4 spoons
Cumin 4 spoons
Coriander seeds 4 spoons
Cilantro 1/2 bunch (if yours is mostly Indian food)
Parsley 1/2 bunch (if yous is mostly International food like Italian, American)
Jalapenos 4
Wild rice 1 fistful

Chicken Broth:

Simmer everything together for 15-20 minutes. And decant the broth and store in the fridge for later use.

It can be invariably used for you pilaf, biriyani, korma, stew, soup etc.

Chicken Stock:

Continue boiling for at least 4-6 hours. Hmmm, remove the vegetables in between...probably at the end of first hour, as they tend to loose their aroma and shape.

Stock is bit rich and dense in my opinion makes great addition to the thick gravies, sauces and I also sneak them in stir-fries.


Kuzhambu Milagai Thool - Mommy's Touch

Kuzhambu Milagai Podi:

Mommy's Kuzhambu Milagai Thool. Multi Purpose Milagai Thool. Kalandha Molaga Podi. Kuzhambu Podi. Home Made Milaga Podi. Molaga Thool. Molaga Podi. Home Made Chili Powder. Mirchi Powder. Kaara Podi.

Mommy makes this 'Kalandha Milagai Podi' and uses it invariably to all her preparations. This is kind of multi purpose podi...added to any curry, stew, korma, kootu or sambar. I like them especially in my Meen Kuzhambu (fish curry)...they are simply exquisite. I almost missed that unique chili powder in my cooking, I use cayenne chili powder.:(

So, when I went home (last year), brought a lil package for myself. Totally forgot to blog about it! Had a really hard time...searching for the picture, today. Anyway...this is kind of special to me, coz' my mommy made it. I just used few spoons from it...in this whole year, retaining the rest as a silly collection.:)


Dry red chilies 1/4 kilo
Coriander seeds 1/4 kilo
Curry leaves 4 twigs
Poppy seeds 100 grams
Thuvar dal 100 grams
Raw rice 100 grams
Pepper 50 grams
Cumin 50 grams
Asafoetida 2 spoons
Fenugreek 50 grams.


Sun dry these for a whole day and take them to mill, for grinding. That's where one could do it to perfection.


Samba Rava Pongal

Godhumai Ravai Pongal:

Cracked Wheat Pongal. Samba Godhumai Rava Pongal.

Myself and my brother live in two different time zones...that we can't always talk:( We have 17 hours difference (He is in Australia)...so he should stay up all night and I should get up too early to get hold of him. So, does this have changed anything at all for me!! No, he still tracks me down for my mistakes.:( Good that I don't get 'kottu' on my head anymore.:)

Pari mailed me Y'day. It had usual blah blah blah stuff and something about my blog!

In his own words: "I checked your blogspot - was disappointed to see too many unhealthy and crap foods like the cheese chilli and fried cheese sticks etc - horrible and junk food. how on earth you could eat the cheese sticks fried? never expected such foods from you. you can have a competition with mcdonalds :)Searched ur site for samba rava upma, samba rava dosai and samba rava idly recipes. Couldn’t find any."

I am pretty upset myself, felt very awful...am I deviating from the track?? Well, as per his wish, here is a recipe for him, using Samba Rava - 'Godhumai Ravai Pongal'. Hope he will be bit happy now.:)


Godhuma Rawa/Samba Rawa 1/2 cup
Moong dal 1 table spoon (well cooked)
Whole black peppercorns 1 spoon
Cumin seeds 1 spoon
Curry leaves
Cashew nuts 10
Ghee/butter few spoons
Curry leaves few.


Melt ghee in a pan and add cashew nuts. Fry them till reddish brown. Set aside.

In the same ghee fry curry leaves...till crisp.Fry pepper and cumin seeds. Let them pop and splutter well.

Dry toast the cracked wheat.

Now heat the well cooked moong dal. Add 2 cups of water and followed by cracked wheat. Cover and cook.

Once they are done, run the tempered items and remove from heat.

Garnish with fried cashew nuts and curry leaves.

Serve warm with pickles.


Paneer Tikka Masala

Paneer Tikka Masala:

Cottage Cheese Curry. Panir Tikka Masala. Paaladai Kuzhambu.

As I told you before, enjoyed these vegetarian's delicasies big time at Restaurants, only when accompained by Vegetarian friends!! But I have to admit...they are better than chicken sometimes! Started liking them...

So for making 'Paneer Tikka Masala' you'll need 'Paneer Tikka'. Follow the links for the recipe.


Butter few cubes
Grilled paneer cubes 10
Onion paste 1 cup
Ginger-garlic paste 1 spoon
Tomato puree 1/2 cup
Turmeric powder
Chili powder
Cashew nuts paste 1 cup
Fresh cream (double cream)1/4 cup
Cilantro to garnish.


Melt butter, in a wok. Add onion and ginger-garlic...fry real good till raw aroma leaves the pan.

Now add tomato puree...continue frying, until oil throws up on top.

Add salt, turmeric and chili powder. Add cashew nuts paste and then followed by grilled paneer. Cover and cook for few minutes.

Further add heavy cream and remove from heat.


Vilampazham Halwa

Vilam Pazha Halwa:

Vilampazham Jam. Vilampazha Halwa. Vilam Pazha Laddu.

The Botanical name of this fruit is Feronia elephantum. The English common name is 'Wood Apple'. The shell is hard and lethery...goes from pale greenish white to half white when ripe. The pulp is extremely 'tangy'...so they always mix it with jaggery. This is kind of seasonal fruit, hits the market during 'Aadi Maasam'(July-August). Though I have mentioned it Halwa, there isnt anything fancy here...just flipped the pulp and mixed it with gurd thats all!:)

Mix the pulp with jaggery, grated coconut, crushed cardamom and run few spoons of ghee. Just eat it.:)

Brussels Sprouts Korma

Brussels Sprouts Korma:

Brussels Sprouts White Kurma. Kilai Koss Vella Kurma.

Honestly I have never seen this vegetable in Chennai or any other places, I lived in(India). But my Coimbatore friends used to boast (often) about one particular vegetable...that I didn't knew. Yes, that is Brussels sprouts! Or simply 'Kilai Koss'(in native tongue). Maybe the hilly areas produce them a lot, like Ooty, Coonoor and Kothagiri. So like Coimbatore, Pollachi, Avinashi...people enjoyed it for years!:) And my guess is 'Kilai Koss' name must have come, coz' they bud out in many branches!!?? Anyway, why to dig into etymology.


Brussels Sprouts 1/2 kilo
Coconut grated 1/4 cup
Green chilies 4-6
Cloves 3
Cinnamon 1 stick
Poppy seeds 2 spoons
Garlic 2-4 beads
Ginger 2"
Coriander seeds 2 spoons
Cumin 1 spoon
Oil few spoons.


Sligtly fry all the above mentioned ingredients(except sprouts) in oil and wet grind the same.

Now stir-fryt he veggies in oil for couple of minutes and run this wet ground paste on top. Continue frying for few minutes.

Then add 2 cups of water, simmer and cook till tender.

Serve to go with plain steamed rice or chappathis.


Cheesy Chilies

Cheesy Chilies:

Chili Relino?! Cheese filled Chili peppers.

If I need a quick snack, the one thing I turn into is, fill my chili pepper/jalapenos with cheese and bake them! This doesnt demand any labor in the kitchen. It would be great if we grill them, although baking is not that bad idea!!


Fried Cheese Sticks

Fried Cheese Sticks:

Fried Cheese. Breaded Cheese Sticks.

Nothing much to talk about the recipe, jut fried the string cheese...that's all!:) Simple evening munch. Now...who wouldn't like cheese, huh!:)


String cheese 2-4
Egg white 1
Bread crumbs few spoons
Dry Parsley
Dry garlic powder
Dry onion powder
Oil for shallow frying.


Mix all the above said ingredients(except oil, cheese and egg)in a mixing bowl and spread them in a tray.

I sliced the string cheese into two...but one could hold the same size.

Now roll them in egg whites first and followed by bread crumbs.

Shallow fry them in hot oil, until nice color.

Serve warm as a snack.


Thanks for the lovely Award Raje.

Paani Poori

Paani Poori:

Pani Puri. Paani Puri/poori. Golgoppa. Street Food - Paani Poori. Healthy version of Paani Poori.

I am not so good when it comes to chaat food, certainly its not my cup of tea. Though I like the fact of having fun with my friends, its totally unacceptable to my diet ritual! Its from fun to fever...each time!:( Hmmm, no...I don't really have any cravings for these pooris.

When it comes to food, its always associated memories for me than the actual food. A little remembrance from the 'fun days' back in time at Hyderabad. Miss my friends off-lately so much!! So, fixed it at home, tried to make it healthy(??!!) all along!


For Poori

All purpose flour (but I used whole wheat)1 cup
Sooji/ semolina 2 spoons(I didnt have sooji, used yellow corn meal)
Salt to taste
Baking soda 1 pinch
Oil for deep frying.

For the Filling

Potatoes 1-2 (peeled, boiled & mashed)
Garbanzos/ Chickpeas/Chana 1 cup
Onion 1 chopped
Jalapenos 1 chopped
Tomato 1 chopped
Mint few chopped
Cilantro chopped
Lemon juice few spoons.

For Paani

Tamarind pulp - lemon size
Dates 8
Figs (not necessary, I used it for a change)
Black salt
Cumin seeds
Cilantro/coriander seeds
Black pepper/Peppercorns
Chaat masala powder.


Knead the dough for poori using all the ingredients, except oil. Then you know, divide them into equal parts...roll and deep fry them till they pop up well. Set aside.

Chana should be soaked overnight, salted and boiled. Now toss all the ingredients mentioned to it. Set aside.

Blend and puree the ingredients for paani there...filter the same, set aside.

Now assemble everything in order.

Just before serving, tap the pooris, fill in the chana and followed by paani...hmm then what, pop into your mouth...ha haa. There you go, repeat the same for all the helpings.


Deepavali Special - Health Mix Payasam

Health Mix Payasam:

Malted Raagi Payasam. Barley Payasam. Sprouted Wheat Payasam. Healthy Payasam.

Health Mix is something that mommy used to prepare, when we (myself & my brother) were kids. I am not sure about the long lengthy ingredients she used to sneak into it! Well, I should have asked her! I recollected few of the stuff, she used to mention tho'. But otherwise for the convenience sake...I just used the 'ready made' health mix available in the market today (from India). The brand read as 'Manna Health Mix'...somewhat okay, but definitely not so good like Mommy's Health Mix!!


Health Mix may Contain Following Ingredients and Much More

Sprouted Raagi flour (finger millet)
Malted Barley
Sprouted wheat
Varieties of millets
Cashew nuts

Health mix 6-8 spoons
Farm fresh whole milk 4 cups
Almonds 10 (skinned) crushed
Sugar to taste (I used 4 spoons)
Ghee few spoons
Nuts and Raisins to garnish.


In a heavy bottomed vessel, heat ghee. Fry the nuts and raisin...set aside.

In the same pan, add sugar plus water...heat till they form into thick syrup.

Now add 3 cups of milk and crushed almonds to it...continue boiling.

Heat the other cup of milk in the microwave...so, to this luke warm milk, add the health mix powder. Mix well without any lumps.

Now run this...in the boiling milk above...continue cooking over low heat. Once the raw odour leaves the pan, and nice aroma fills in the room...remove from heat and chill the same.

Garnish with nuts and raisins. Enjoy.


Ayurveda Kuzhambu

Ayurdeva Kuzhambu:

Marundhu Kuzhambu. Medicinal Spices in Rich Tamarind based Curry.

Marundhu kuzhambu is usually made in the house after severe cold, cough and fever. My mother recommends this for even body pain! Now don't ask me medicinal details, please! Again, I am aint good with those 'medicinal spices names'...all I could recollect is few names, so bear with me. But I could certaily assure you all..it really WORKS. So, come on lets see the recipe. (One could find these fllowing spices/dried herbs at Country stores, India)


Individual names of the Ayurveda spices used(to mention a few):

Kadukkai (promotes digestion, I guess)
Omam/tymol seeds/ajwan (digestion for sure..)
Galangal root?
Thipili(for asthma, wheezing and all)
Shaiba leaves
Vaal milagu/Long pepper/ pipali
Oregano seeds/karpooravalli vidhai
Dill/Sada kuppai
Sukku/dry ginger/sukka adhrak
Milagu/peppercorns/kali mirch
and much more...not sure of their names!

Collective name (Ayurvedic Spices & herbs) 4 teaspoons
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves.


1. Heat few spoons of oil. Wet-toast the spices and herbs in it. Let it get fried till golden color. Powder them and set aside.

2. In a deep pan, heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

3. Add salt, turmeric, chili powder, jaggery and rice powder. Let it blend together.

4. Later add tamarind paste and 2 cups of water. Cover and cook over medium flame.

5. Once the gravy consolidates...add the powdered stuff to it. Allow this to boil and become really fragrant.

6. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this with plain steamed rice. Run a spoon full of ghee over it.....just before serving.


Nuts Kheer

Raw Nuts Kheer: (Version 2)

I don't know how many of you'll are going to agree with me! I believe that 'raw nuts' holds up that potent energy...than that of well cooked ones! Yeah, if you're following that fibre rich diet, then please try to eat 'raw nuts' to zap your energy. It is said that, chewing for a long period crushes that sturdy cells of the fibre and releases the nutients which are readily absorbed. Whereas when we cook these nuts...chewing part is cut down into half, and the unsaturated fatty acids tend to pass down the digestive track without being absorbed! Moreover cooking depletes lot of nutrients too!

So, how does that sound to you? Yes, its good to have them 'un cooked' isn't! So, there you go, I prepared this 'raw kheer' to maximize the energy. You still wanna know the authentic 'Nuts Kheer', then follow the link.


Almonds 10
Cashew nuts 10
Sugar to taste
Whole milk 1-2 cups
Saffron few
Nuts to garnish.


Leave the almonds in warm water for about 20 minutes or so.

Then peel of its skin. (Again skin has more vitamins, anyway).

Now soak them (almonds, cashew nuts) in luke warm milk for an hour.

Puree these nuts. Mix them with sugar syrup (hope you will find how to make the syrup?!)

Just chill them, serve in a small bowl (high in calorie, alright).

Garnish with silvered nuts and saffron or as you wish.


Nilgiri Mutton Korma

Nilgiri Mutton Korma:

Nilagiri Mutton Kurma. Green colour Mutton Korma. Mutton Nilgiri's.

Got bored of the usual curries...gave a new look to my regular korma! Added bunch of herbs to the dish...made it really refreshing today. Yes, though I have mentioned about coconut in the recipe...I didnt add any...just squeezed some lemon juice to finish.


Mutton 1 kilo (bone-in, skin-on, chunks)
Curry leaves 2 twigs
Cloves 5
Cinnamon sticks 2
Green cardamom 6-7 pods crushed
Bay leaves fresh 2-3 leaves
Star anise 1
Fennel seeds 2 spoons
Green chilies 6-8 grated
Onion 1 large grated
Ginger 2" minced/paste
Garlic 4-6 cloves minced/paste
Tomato 1 large chopped/puree
Turmeric 1/4 spoon
Mint 1 fistful(leaves alone)
Cilantro 1 fistful(leaves alone)
Coconut 1 large(made into puree, use limited water)
Ghee 1 cup.


In a wide wok, heat ghee. Add all the spices one by one(cloves, cinnamon cardamom, bay leaves, anise, fennel seeds and curry leaves). Wait till they pop and splutter.

Now add grated chilies, onion, ginger and garlic paste. Fry real good. Maybe till their raw smell leaves the pan.

Now stir-in tomatoes and fry till they lose water content and oil shows up on top.

Add salt and turmeric to it. Stir-in mutton and fry for 2-4 minutes or maybe till it turns opaque. Cover and pressure cook till they are tender.

Once the meat is done thoroughly, add wet-ground cilantro and mint leaves.

Further to green paste, add coconut. Bring this to boil and remove from heat.

Serve warm to go with your chappathis or pooris.

Red Chili Chutney

Milagai Saandhu:

Sigappu Milaga Chutney. Milaga Chutney / Thokku.

Can you believe it, red chilies have more Vitamin-A than an orange. So, load up red chilies next time when you shop. At the same time, I need to alert you...too much of spicy food will lead to gastric-ulcer, watch out. Seriously, I can't bear the heat but loved the idea of fresh red chili chutney...so slightly tweaked the recipe my way. Yes, used Jalapenos instead. One could also carefully avoid seeds and remove the inner pith to avoid excess heat. Hmmm, chilies have their heat in veins, definetely not in the seeds or the flesh! So get rid of the inner pith!


Ripe Red chilies (I used Jalapenos tho')
Garlic 1 whole head, grated
Rock Salt
Sesame oil few spoons


Heat oil, in a wok. Add garlic, salt and chopped red chilies...saute for few minutes.

Grind them coarsely.

Serve to go with your Barotta, Idly or dosa.


Mampazha Payasam

Mango Payasam:

Mampazham Payasam. Mango Pudding?!.

I am glad that I visited home(India) during mango season. I haven't had this 'Wonder Fruit' for a long time. Oh, gosh...I can never relate these Walmart/Kroger mangoes with that of those Selam breeds.

Alphonsa (Golden Yellow), Kallalpad in Madras or simply Chakarakutti in Selam (small, very sweet with thin seed inside)! Imam Pasand, Neelam (always has a bug inside), Kili Mooku, Banganapalli, Malgowa (Queen of all the varieties), Sindoora (red tinted one), Mangloora, Rumani/Romania ( Very fleshy, fibrous with thin seed).

I chose Roomani today, as it is very fleshy...


Mango fruit 2 (ripe)
Grated coconut 1/2 cup
Coconut milk 1 cup
Jaggery as per taste
Cardamom 3 crushed
Cashew nuts few
Raisins few
Ghee few spoons.


Heat ghee in a vessel, fry cashew nut and then followed by raisins...set these aside.

In the same oil, add cardamom and jaggery...wait till it melts.

Add chopped mangoes and coconut milk...bring this to boil.

Further add grated coconut and continue cooking for few more minutes. Remove from heat.

Serve chilled.


Cluster Beans Poriyal

Kothavarangai Poriyal:

Gorichikudukaya Koora. Gavar Phalli ka Subzi. Cluster Beans Stir-Fry. Kothavarankai Ellu Poriyal.

I am a big fan of this vegetable! But none of them like it, at home. Usually they say, it increases one's bile secretion! I am not very sure, whether its true! Anyway, my mommy used to add lots of cumin seeds...believing that it would counter-react with that excess bile secretion!! If you want to know my mother's recipe for this, you know where to scroll, right! Today, I slightly tweaked her recipe...used sesame seeds in place of cumin seeds. It turned out nice. So here you go..


Cluster beans 1/2 kilo
Sesame seeds black/brown 1 small cup
Dry red chilies 1 fistful
Turmeric powder 1/4 spoon
Garlic 6-8 cloves crushed
Sesame oil few spoons
Mustard seeds few
Curry laves to garnish.


Dry toast the chilies and sesame seeds, each separately...and powder them together.

Chop the beans evenly, set aside.

Boil water in a vessel...add the chopped beans to it. Cook till it is kind of semi-done.

Now discard the water...retain he beans, of course.

In a wide wok, heat oil. add the spices. Now stir-in the veggies, add salt and turmeric...stir0fry for couple of minutes.

Finally add the powdered item from step 1. Mix well...let this be in high heat for 2-4 minutes. Remove from heat, serve warm to go with your meals.


Kuzhi Paniyaram

Kuzhi Paniyaram:

Kaara Paniyaram. Paniyaram. Kuzhi Paniyaram.

My mommy never made this dish. But I always longed for it! I happened to taste this in some lollu restaurant(kind of like mess), alright. I actually like the shape of the dish...more than the taste...its so 'cute'.

This time, when I went home for vacation...I saw this 'kuzhi paniyaram tawa/vessel' in the kitchen. Our maid said..."Akka neither your Dad or Mommy like this paniyaram that I make, it would be better...if you take this tawa with you". I was so angry at my Dad...said, 'okay this is such a yummy breakfast...probably the cook didnt do it well for you'll...I will fix it, you are going to love it'.

I used the dosa batter...spiced it up, did exactly the way they do. To my surprise, it turned up great (for the first time). Once agian, neither my Dad or Mom liked it...they wanted the usual 'Dosa' or 'Idly'! Hmmm, what can I say!:( I happily packed this 'tawa' for myelf here!:)


Dosa batter 2 cups
Spanish onions small 2
Greenc hilies 3
Asafoetida 1/4 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves few
Sesame oil few spoons.


In a wide wok, heat oil. Add all the spices and followed by finely chopped chilies and onions. Fry real good, till they turn golden color.

Now add these to batter. Mix well.

In the paniyaram vessel, smear enough oil. Fill the batter up in the laddles...

Slow cook them over low-medium heat. Once yous ee some golden color on the sides, carefully turn them using a bambook skewer/ they do give a sharp needle to go witht his vessel, better use it.

Cook them ont he other side too.

Serve warm with chutney. hmmm, I love it.


Madras Filter Coffee

Madras Filter Coffee:

Grandma's Filter Coffee. Mommy's Filter Coffee. Madras Filter Coffee. Iyengar Filter Coffee. Agraharam style Filter Coffee.

My Mommy is a big time coffee lover in the family. She used to prepare it, in a much authentic way...probably the way she adopted from my Grandma. Buy coffee beans, roast it to perfection(that is each week), powder them (just before preparing it)...filter it - 'Besh besh romba premadhama irruke' (Wow wow too good). This was a ritual until some few years ago. Later, she switched to a particular brand 'where they freshly prepared ('Roast & Powder') right in front of you! Mommy used to send her servant to buy 'coffee powder' from that particular shop...almost every 5 days once. Hmmm, so very particular about the aroma and flavour.

I am ain't that good with these kind of stuff...always lived alone in the hostel/flats...all I know is 'One should not hate the food, that is presented in front of you'. Anyway...I too enjoy Mommy's filter coffee!:)

I remember this vividly, summer(2003, I guess)..myself and my brother visited home at the same time! Yeah, it happens once in a blue moon! So mommy took us to Valparai (Located at Western Ghats) for sight seeing. It is also called as 'Cherrapunji of South India'! Valparai is all like stretches and stretches of Tea estates, (and coffee plantations?)...mostly owned by private companies. It is a thick reserve forest...elephants and Bisons...and all.

We happened to take a stroll in the industrial site that day. A very good gentleman tried to explain us things around. 'How they harvested tea leaves, sun dried it, ground it...whatever the tedious procedure took to bring perfection in the granules..how it reaches packaging stage..how they approach distributors..sell them to a retailer and stuff like that. He was all blah blah, from morning till afternoon! Somehow, he finally concluded 'this is how they prepared tea'! My brother asked 'Why the hell you guys struggle so hard for a cup of tea...you could have done with just 1rupee in a nearby tea kadai(shop),lol.

Anyway, I remember all his sarcasm...miss the fun lately. Wish, things were the same..as it used to be back then! Did I mention 'Valparai' happens to be my Mommy's favourite place in the Universe...

Ingredients:(makes for 2)

Coffee Beans 4 spoons (toasted beans, okay)
Granulated Sugar to taste (Mommy uses 3/4 spoon for a cup)
Farm fresh whole milk (1 cup)
Coffee grinder
Traditional Coffee filter/ Coffee maker will do.


I am not good with 'roasting the beans to perfection, so used the one here (pre toasted, dark ones)

Grind the beans.

Add the coffee powder to the basket/filer and a spoonful of sugar, right now.

Yes, yes that's right in the filter...this gives a nice tint to your coffee.

For every 2 spoons of powder, add 1 cup of water...wait till it percolates completely.

Well, to this strong decoction, add the remaining sugar. Mix well.

Finally add steaming hot milk to it. Coffee ready.

Traditionally they either use steal or silver wares, to serve this coffee. Both are good conductors of heat...so, be careful...while handling or sipping! Always ceramic mug, is my choice tho'.