Thứ Hai, 31 tháng 1, 2011

Instant and Eggless Dark Chocolate Mousse

 read somewhere "A man cannot live on chocolate alone but a woman sure can!"
 How long did you think it would be? I mean, how long did you really think it would before I came back with another chocolate recipe? So here I am unable to control my urge for that rich, creamy, chocolaty, irresistible goodness! This  is an incredibly decadent, luxurious chocolate mousse recipe. Silky smooth luscious wonderful heavenly decadent perfectly textured (enough with the adjectives already) dessert by the one and only Nigella!
There is something romantic about mousse. Perhaps it’s the chocolate or the combination of light airiness and rich flavor, but whatever it is I think chocolate mousse makes a perfect treat for Valentines or any other romantic occasion. One thing that kept me a little away from this delicacy was the raw eggs, but only until I found this winner recipe. This Chocolate Mousse recipe is one of those easy simple recipes where Chocolate is the star and it looks like you've spent all day making it. Nigella rocks!!
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Chủ Nhật, 30 tháng 1, 2011

Rose Milk Recipe

2-3 Drops Rose Milk Flavor
2 1/2 Tbsp Sugar
1 Cup Skimmed Milk
1/2 Cup Chilled Milk (for blending)
This measure is for single serving
Rose milk is really famous summer drink in India. Lot of my friends from YouTube had requested me to do a video. when i told my parents about me preparing rose milk and going to record they found it hilarious. but this recipe is really easy and can be prepared with in minutes normally lot of  my friends add vanilla ice cream and heavy whipping cream but its not good for every body kids can enjoy with ice etc but for adults and people who are calorie consicous may not like it so i tried to reduce a lot of fat content and used just skimmed milk  to prepare this recipe its healthy and for a change from our routine coffee or tea its nice to have some flavored milk.

people who cannot find rose milk essence can mix rose water with some red color same method for almond/ badam milk you can add almond essence with cardamom and yellow food color to make badam milk  for pista milk you can add pistachio flavor mixed with cardamom and green color  for mango milk add kesar and mango flavor and few drops of orange color to make mango milk. 

Step 1:
  • Heat the milk add sugar bring to a boil keep stirring well once the sugar has melted well remove the milk from flame bring the milk to room temperature and place the milk in the freezer we want the milk to crystallize as show in the photo below.    

Lets Prepare:

  • In a blender add 2 scoops of chilled crystallized milk and 1/2 cup of chilled milk add sugar if needed add few drops of the rose or any flavor and blend well serve instantly this recipe has to be prepared just minutes before serving so keep all ingredients chilled do try this recipe...Enjoy...:)

Demo Video For Rose Milk...Enjoy...:)

Thứ Bảy, 29 tháng 1, 2011

Achari Paneer (Paneer curry with pickle spices)

 am a big fan of Paneer (read: paneer monster lol:) so I am always looking for new and exciting ways to eat and make them. This is my new favorite. Achari paneer is basically a tangy and spicy dry paneer curry flavored with traditional indian pickle masalas. I love the fennel and achari flavor in this dish. It is also always hit with guests, great for potlucks and picnics too, as it tastes great both hot and cold. Goes with almost anything but we like it best with pooris... mmmm! This is ridiculously easy and super fast to make.
This dish tastes like Indian pickle :) so all the pickle and paneer lovers here's a real treat! Enjoy!!
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Chocolate Egg Cream

4 Tbsp Chocolate Syrup
1 Bottle Club Soda
1 Cup Milk
2 Tbsp Sugar

Lets Prepare:
  • Boil the milk add sugar and mix well.
  • Chill the milk club soda and chocolate syrup in the refrigerator.
  • Using a tall tumbler add the chocolate syrup and fill 1/4 glass of milk mix well with a spoon add the club soda slowly mix well....serve...enjoy...:)
I would call this bubbly goodness yummy however my friend did not like this drink she told me its like chocolate milk with friend and youtube viewer ganesh requested me to do a video i was not to sure to record this recipe after all a dozen of them have already uploaded the same video over and over again but hey no one recorded in tamil so the recipe demo this time my friends is in tamil and very indian try this recipe as adults we have our own taste kids will love this recipe for sure...enjoy...:)
This time the recipe video demo is in tamil do watch and enjoy...:)

Thứ Năm, 27 tháng 1, 2011

Assortment of Raitas

To me, raitas are yogurt done the right way. I can literally live off of them. Raita is actually a generic name of yogurt diluted to a given consistency, mixed with seasoning and any chopped or grated fruit or vegetable or even boondi (small fried gram flour balls). The idea is to have raw yogurt the main component of the dish. Raitas pack the nutrition of yogurt without being the boring old 'yogurt' besides being refreshing, tasty and extremely easy and versatile; what more can you ask for. It is an Indian accompaniment and goes very well with spicy Indian food. It is particularly served with Biryani and spicy Pulao.
I make raitas almost everyday as an accompaniment for our lunch. It has the ability to jazz up even the simplest of meals and can be whipped up in matter of minutes (sometimes even seconds, no kidding!). I prefer raita any day over plain yogurt. Here are a few of my favorites -
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Thứ Tư, 26 tháng 1, 2011

Whole Wheat Blueberry and Oats Eggless Muffins

Eating Oatmeal for breakfast is our everyday ritual, except for the weekends.
My hubby is really fond of oatmeal.. me.. well not so much.. but due to all the awesome benefits I still also eat them. This time I wanted to put all the goodness of the bowl of oats in a muffin for a change and here is what I came up with. Packed with oats, whole wheat flour, wheat germ, no butter, these light and flavorful muffins are ideal for breakfast and perfect to kick start your day.
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Thứ Hai, 24 tháng 1, 2011

Beetroot cutlets

utlets is a famous street food that is found almost all over India, with minor differences in ingredients here and there. It is often overshadowed by its close and notoriously famous cousin, the Samosa. I personally have always preferred these over the samosas. Whenever I think of them, I go back to my college days and to my college canteen, they served the meanest cutlets.. they were to die for.. yum! Hubby also remembers it as his favorite street food from his home town. An absolute favorite with everyone, they are very versatile too; serve them with some ketchup or chutney as an appetizer or for a change, stuff them inside a bun and it morphs into an amazing veg burger and a quick fix meal. You can also serve them as chaat with some chhole and chutney and enjoy the compliments. They can be made using different vegetables or whatever you have in your refrigerator (except I think the beets are a must, its a beet cutlet after all ;) Perfect for a rainy day they are addictive.
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Chủ Nhật, 23 tháng 1, 2011

Egg Cutlets

4 Boiled Eggs ( Cut in half's )
4 Tbsp All Purpose Flour / Maida
1/2 Onion Finely Chopped
3 Green Chillies Finely Chopped
Fist Full Coriander Leafs Finely Chopped
1/4 Tsp Chat Masala
1 Packed Ready To Use Aloo Mash Powder = 120grams packet
3 Tbsp Bread Crumbs 
1/2 Inch Ginger Grated
1 Cup Bread Crumbs (for coating the cutlets)  
Oil For Frying
Salt as per taste.
Lets Prepare:
  • In a mixing bowl add half packet of the instant aloo mash tip in the onion, coriander, grated ginger, chillies 4 tbsp of bread crumbs and chat masala add salt as per taste mix all the ingredients well before adding water add water little at a time and mix the aloo use your hands to mix and get all the ingredients incorporated well form a soft dough like consistency and allow the mixture to rest for 5 mins.
  • Make small roundels out of the aloo masala using your palm flatten the prepared tikki and place half  egg in the middle and start to cover the aloo masala over the egg make sure there is no gap's peeking the entire half egg should be cover with the prepared masala.
  • Refrigerate the prepared cutlets for 1/2 hour.
  • In a bowl add maida add salt and water make a smooth batter and set aside also add bread crumbs to a plate.

  • Remove the cutlets from the fridge get it to room temperature. 
  • Dip the cutlet in the maida batter first and roll it in bread crumbs and reserve in a plate.
  • Heat oil in a wok on medium flame and slowly tip in the cutlets start frying the cutlets in the oil one by one drain the oil and serve can also cut and serve the cutlets as shown in the photo sweet and sour sauce can be served along with it some time back i served with chilly sauce people liked it a lot do try the easy recipe and post your comment...Enjoy...:)

Tips & babbling:
  • Its not compulsory to use ready aloo mash for this can use regular boiled potatoes grate and mash...tastes equally great.
  • cheddar cheese can be add to the mash potatoes for extra flavor and taste kids will love it.
  • You can also stuff the potato with a paneer cube in the middle instead of egg once i stuffed a cube of cheddar cheese in the middle and fried in the same method loved it.
  • I used half the packet for masala  cutlets and the other half to prepare plain potato mash cover just in case if we have kids from neighbour hood visiting.
  • I got the ready to use mash on sale from spar you can find it in big bazaar or reliance cost me 18 Rs for 120grams.
Best recipe for kids party or kitty party... I made a batch for a kitty party at office everybody like it this is last year story I'm talking...I made fresh batch for my dad you know its Sunday and he likes beer what better way to treat daddy...:) we was a nice is too short to think about calories eat well and work out thats the magic mantra Happy you...:)

As usual my demo video for the recipe do watch and try to prepare the recipe...enjoy...:)

Thứ Năm, 20 tháng 1, 2011

Cinnamon Spice Mocha Frappe

 don't consider myself the over-the-top crazy types but I do sometimes do some real crazy stuff. A good example would be to get hubby to drive to the nearest 24 hour Walgreen at half after midnight to get sour cream so I can bake the egg less cake that I just thought about. But the one that tops my charts is driving to an ice-cream store in the middle of winter and having ice-cream to my heart's content. In the first couple of years of our marriage, hubby used to look at my funny but poor guy still obliged. Now I think he's gotten used to my ways and willingly agrees. Well look at the bright side, he gets to eat cake and ice-cream ;) And then again to defend myself, I have to believe there are a few of you out there that identify with me... come on...
Anyway, on similar lines, the other day when it was freezing over here and I was craving cold coffee. I've had the Mocha Frappuchino a few times at the local Starbucks. Did not want to take the drive so figured I'd make for myself on similar lines with whatever I had at the time in the pantry.
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Thứ Ba, 18 tháng 1, 2011

Palak Kadhi / Spinach in Yogurt Gravy

There are two reasons for me making this dish, firstly kadhi is all my time favorite comfort food and second I had a big bag of spinach sitting in my fridge that I had to finish :). I am glad I made this because I know this will be a regular in our household now. Two reasons again. My not-so-much-kadhi-loving dear hubby had second serving of it and was raving the whole time how good it tasted and second it is a much healthier option than the regular with pakodas that I often make so no deep frying required and obviously it is full of all the goodness of spinach. We had it with some peas pulao but I bet it will taste awesome with some plain hot steamed rice and spicy crispy potato bhunjiya/fry. Do try it and you definitely will fall in love with this simple, rustic n comforting dish :)
I got the idea while I was chatting with mom on the phone the other day. She casually mentioned eating a version of it at a get together. It hit home with me. So the idea was 'bookmarked' in my head right then and there over the phone :)
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Thứ Hai, 17 tháng 1, 2011

Lemon Cupcakes with lemon cream cheese frosting

If you have been a regular visitor to my blog you must have known by now that I have a clear obsession with chocolate and also most of my baked goodies are either chocolate based or consist of nutella. Every time I think of dessert, I think chocolate. Even when I am online looking for ideas, I type chocolate based search words... even when I am blog hopping, the category I check is chocolate baked goodies. You get the idea.
This time around when I was in the mood to bake some cupcakes I was again drawn towards making some black forest cupcakes or nutella cupcakes (God help me :)). But this time I struggled hard and overcame my obsession. It was mainly because of my not-much-of-a-chocolate-fan hubby (how can you!). Baked a lemon cupcake instead. I loved the results so much that from now on you will be seeing lots and lots of citrus in my baked goodies lol :) These cupcakes are so fresh, light and flavorful that even a no dessert and only chocolate person like me ate one whole cupcake with all the frosting (much to my hubby's surprise) ha ha!!

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Chettinadu Style Mutton Chukka ( Uppu Kari )

500 Grams Lamb Meat ( Curry Cut )
250 Grams Sambar Onion / Baby Shallots
1 Tbsp Pepper powder
1 Tbsp Ginger & Garlic Paste
10-12 Dried Red Chillies
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala
1 Tbsp Fennel Seeds
1 Full Garlic Peeled 
2 Sprigs Curry leafs
1/2 Cup Yogurt 
2 Tbsp Clarified Butter or Desi ghee
3 Tbsp Oil
Salt as per taste.

Lets Marinate:
  • In  a mixing bowl add the meat, yogurt, turmeric powder, pepper powder, garam masala and the salt mix well cover and allow to marinate for 1/2 hour.
Lets prepare:
  • Heat a pressure cooker with 2 tbsp oil tip in the marinated meat fry the meat for a bit and add 1/2 cup of water to cook cover the lid and allow the pressure to build once you see steam vapor place the whistle and put the flame on high allow the meat to cook well for five to six whistles. switch of the stove after five whistles and allow the pressure to cool down a bit before opening the lid.
  • If you find excess moisture in the meat put the meat back on flame and allow the moisture to evaporate completely from the meat and set aside.
  • Heat a wok add the 2 tbsp clarified butter and 1 tbsp oil tip in the fennel seeds fry a bit add the onions fry the onions a bit add the garlic and curry leafs add the dried red chillies and salt to sfry the onions fry alll the ingredients the onion should turn transparent tip in the meat and fry till the meat has incorporated well into the other ingredients garnish with curry leafs and lime serve hot with south indian meals...Enjoy...:)

I'm always in search of best and most traditional south Indian meal recipes some times I would learn a few traditional recipes from mom but most of the recipes I'd learnt preparing in my teens and all the recipes were passed down from both my granny's I thank them a lot.

Traditional uppu kari should be prepared using an earthen pot and whole spices are added it takes almost 1 hour to prepare uppu kari traditionally but i had to change all of that I'm not a person to sit and wait for a recipe to complete in a hour's time come-on i had to use yogurt to soften the meat a bit and also add garam masala powder since most of my viewers and followers on blog and youtube do not get few whole spices where they live...    

This recipe was sent to me by a restaurant owner and celebrity chef swamy from karaikudi tamilnadu i cant tell more about him on this blog  but all that i can say he is just too good at his age young ambitious and very very creative he told me uppu kari is a traditional recipe from chettinadu and always made his uppukari in a different way each and every time...

we had a challenge if we could replace and add two things to the recipe what can we replace...what i did was i have added yogurt and garam masala to the recipe and also used a pressure cooker to cook my meat in...however swamy as always was so creative he used fresh coconut cream and cashew nuts both the recipes  turned out excellent and in flying colors...:P we loved the recipe it totally depends on you how you'd want to prepare your uppu kari but the rule is you can replace only 2 items do try this recipe out and let us know we would love to hear from you...keep cooking share...Enjoy...:)  

I've also done detail recipe video in english do watch enjoy and post your comments...:)

Thứ Bảy, 15 tháng 1, 2011

Gud aur til ka Paratha / Jaggery and sesame stuffed flatbread

My mom is a queen of innovation. Especially when it comes to innovation with leftovers. She would come up with cool ideas to convert things that everyone deemed throwaway into dishes that would fly like hot cakes.
In India it is tradition to take some sweets if you are visiting a near and dear. My mom being quite the entertainer, we used to have a rather busy guest 'traffic'. Now not everyone has a big heart to take the best quality stuff so quite often we would wind up with sweets that no one wanted to eat. This one time mom came up with the idea of mixing it all up, boiled it in some milk to make a thick filling and made stuffed parathas out of it. Papa and my brother ate them up in seconds.
This dish is another such example of my mother's innovativeness. After the festival of Sankranti, we would usually have lots of left over 'tilkut' (a sweet candy made of sesame and sugar). She used a similar technique on the tilkut to convert it into absolutely fabulous sweet stuffed bread. I wanted to give this a shot but unfortunately I couldn't find any tilkut here. I had some sesame seeds handy and some jaggery so I used them together to create the tilkut effect. Hubby loved it :)  So here's another one inspired from and for my dear mom.
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Thứ Năm, 13 tháng 1, 2011

Mini Chocolate Mocha Bundt Cake wiith Nutella Ganache

I love mini version of things and find them utterly cute. When I saw these little bundt cake pans the other day in the store I knew I will love baking cute little bundts in these. Cakes in miniature form can make a person feel special. It's like you're getting a whole cake to yourself :) These chocolate filled beauties are a simple but indulgent treat. The combination of the moist decadent chocolate coffee cake with a to-die-for dark nutella chocolate ganache topping is a delight. By the way did I mention they are ridiculously easy to make.
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Thứ Tư, 12 tháng 1, 2011

Carrot Payasam (Pongal Special)

Wishing everybody happy pongal / sankaranthi...:) pongal is celebrated 5 days in tamilnadu its a way of thanks giving festival and also know as harvest festival. we normally start the festival by praying to the sun / surya pujai we'll use new earthen pot (chatti) to prepare the pongal. 

First day before we start pongal puja we would clean our house and burn all old things which are waste items like old broomstick old bedsheets practically any material which is of no use would be burnt this is called as boghi by 4am we would start burning old items before sunrise. after boghi we would have a bath and do puja and start to shop for new clothes, sugarcane, bettel nut and leafs, different types of vegetables and fruits most important and should buy items are flowers, peanuts, pumpkin, earthen pot, ginger and turmeric shoots and sweet potato.

Second day women and girls would clean the front yard of the house and draw wonderful rangoli / kolam patterns filled with all rainbow colors inviting good fortune and grand welcome for family and friends. small bonfire would be lit by the male members of the family to start preparing pongal the women meanwhile would finish doing ganesh and lakshmi puja and will decorate the earthen pot with turmeric paste and vermillion then fill the pot with washed rice and dal and head to the bon fire decorate the bon fire area with sugar cane ginger and turmeric shoots and draw rangoli and would start preparing pongal placing the pot on the fire the entire pongal making ceremony should be completed with in 10am as they prepare the pongal normally the rice and dal would boil and froth to the brim of the pot this is auspicious every body will start shouting pongal o pongal which means the festival has started with a good sign.

Then everybody would hurry up and start preparing different varieties of vegetables, rice,rasam,papdam,vada etc after cooking they would carry all the dishes back to the bonfire and decorate all the dishes on top of a banana leaf and serve to the sun god by 12 in the noon the puja and offering for sun god should be done by 12 noon every one would do surya pujai if they are a farmer they would also decorate their harvest for the puja.

Third day is mattu pongal where in working cows and cattle are washed and decorated to put up a big show they are then taken to the local village gathering to show of their cows. best looking and most decorated cows have a cash prize after the show there is jallikattu where in wild bulls are released in the village streets with cash rewards tied on top of their horns its like the festival in spain where in every body will chase the bull and the one who catches the bull and clams it down wins the cash reward. 

Fourth day kaanum pongal is a day out for every one we would offer puja to ancisters and also visit old people and offer them gifts and cash. old people would bless us and also give us gifts my granny always used to get me ribbons and sweets kids are the ones who enjoy kaanum pongal as they get more gifts from elders.

Fifth day  we would all visit temple an return home from our village wishing our uncles and aunts for good fortune and health to flow and to return back to our village the next year to celebrate this wonderful festival however nowadays villages have changed to mega cities and sky scrapers adoring modern India there is no space left for families to gather and celebrate our younger generation should have to compromise and celebrate according to apartment standards. 

I'd planned for a huge cookout with friends however we were unable to gather and celebrate pongal which dampened my spirits a bit but at least I'm happy that i can share my carrot payasam with my blog friends and youtube friends for pongal its healthy and tasty I've added my own twist to a payasam recipe hope you all try my recipe and enjoy...:)

100 Grams Carrots (roughly cubed)
2 Cups Skimmed Milk 
1 1/2 Cups Water
3 Tbsp Sugar
1 Tbsp Milk Powder
1 1/2 Tbsp Badam Milk Powder
1 Pods Cardamom
5 Almonds
5 Cashew nuts 
10 Raisins 

Lets Prepare:
  • Using a heavy bottom pot add the water and bring to a boil tip in the roughly chopped carrots and cook till well done.
  • Add the cooked carrots to a blender and prepare a puree set aside.
  • In the same pot add milk sugar and cardamom pods and bring to a boil add the carrot puree to the milk mix well and place the flame to medium high.
  • Once the payasam is boiling tip in the milk powder and badam mix and allow to reduce keep stirring constantly to a thick pudding consistency.
  • Chop the nuts into small pieces.
  • tip in the nuts and raisins into the carrot payasam serve hot or cold...Enjoy...:)

I've done detail recipe demo on youtube do watch  enjoy and try my recipe out...:)

Salsa and Guacamole

Anyone who has ever heard anything about Mexican food has definitely heard about Guacamole and Salsa. I of course heard about them when I came to the US a few years ago (seems forever already). Salsa clicked immediately as the flavors were so close to the ones I always loved. The tangy tomato 'chutney-like' taste with familiar seasonings like cumin, cilantro and garlic. Guacamole was a slightly different story. Now hubby's boss from work has an avocado tree in his backyard. You guessed it, hubby got a few as a present. He talked it up when he brought it home as a wonder fruit and how much he liked it just with salt and pepper and poor me I made the mistake of trying it that way. Absolutely hated it. So when I found out that guacamole was made of avocados, I decided never to try it. It stayed that way for quite a while until one hungry afternoon we ate a burrito at this cool mexican place. There was no going back. Since then I make it regularly. My little princess loves it so all the more reason.
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Thứ Ba, 11 tháng 1, 2011

Tawa Paneer Tikka

200 Grams Paneer / Cottage Cheese
1 Cup Yogurt
1 Large Green Bell Pepper / Capsicum 
1 Large Ripe Tomato deseeded 
1 Tsp Tandoori Chicken Masala
1/2 Pudina Masala
1/4 Chat Masala
1 Tbsp Chilly Powder
1/2 Tsp Coriander Powder / Dhaniya
1/4 Tsp Turmeric Powder
1 Tbsp Ginger & Garlic Paste
Lime juice few drops
A Box of Toothpicks or Fruit Picks
Oil for shallow frying
Salt to taste.
It has been quite some time since i prepared this recipe i don't remember few ingredients that i used to add but  this was best recipe during my school days every saturday i used to make them mom always used to prepare mint chutney to go along with these tikka's. paneer was real famous during 90's in Bangalore as far as i remember every marriage party during 90's served paneer in some way or the other best part is we get paneer tikka pizza only at Bangalore as far as delhi and mumbai I've not seen paneer tikka pizza there but a friend told me recently paneer tikka pizza is available at domino's in delhi any how long story short you can top this tikka's for pizza as well but make sure not to bake the paneer it goes rubbery and hard not tasty... first bake your pizza with sauce and then top with prepared tikkas and cheese using a microwave put the pizza on high for 5 mins and serve hot.

Chop the Veggies:
  • Chop the onion into cubes.
  • De-seed and chop the bell pepper and tomato into cubes.
  • Cube the paneer as well.

Marinate the paneer:
  • In a mixing bowl add the yogurt, chillypowder, turmeric powder, coriander powder, tandoori masala, pudina masala, chat masala, ginger garlic paste, lime juice few drops, salt as per taste and 1 tsp oil mix all the ingredients well tip in the paneer and the veg and mix well cover and allow to marinate for 5 to 10 mins in room temp.
Shallow Fry:

  • Using fruit picks or tooth picks skew the pepper cube first then a cube of onion and the tomato skew the paneer prepare atleast 5 to 10 skews to shallow fry.
  • Heat a tawa or iron skillet add 2 to 3 tbsp of oil and start to shallow fry gently turning the tikkas to all the sides fry till the tikka turns golden color all sides and serve hot with pudina chutney and lime wedges...Enjoy...:) 

My Video Demo For The Recipe

Thứ Hai, 10 tháng 1, 2011

Basic White Bread

Within the last few months I have baked (and posted) several types of breads and bread based recipes (garlic buns, stuffed buns, braided bread, dinner rolls, pizzas, flat breads like naan etc) and each time around I have expressed my love for Mr. Yeast. The basic white bread however had been my nemesis. I had tried it a couple of times before and it turned out okay but the perfectionist in me was never satisfied. They bread looked okay and tasted good but I knew something was missing. Texturally it was not quite there as the professionally made ones.
Bread baking for me is almost therapeutic. The kneading is the best part (if you are mad at someone, this is the best way to calm yourself down. Yes, it works every time for me... lol). To be able to get out a loaf of delicious bread from a few ingredients is a wonder - not to mention the smell of fresh baked bread that fills the house. The excitement to see the dough rise and then finally cut into it and see how perfect it came out... aah it is almost a high for me (I know I know this is probably the hundredth time I am writing this)... but its true :)
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Chủ Nhật, 9 tháng 1, 2011

Filter Coffee My Way

3 Tsp Coarse Ground Coffee
2 Tsp Sugar
1 Cup Milk
2 Cups Water
I'm using a traditional coffee filter for my filter coffee. We don't prefer the electric coffee maker we are so used to this filter coffee almost every day we brew coffee using this filter. mom never uses the stem which comes along with the filter i don't know why in my video demo I've shown how to prepare the filter coffee if you don't have this filter at home try to get one its cheap no electricity required and strong coffee is ready in 5 to 10 minutes I also use this filter to prepare my herbal drink this filter is very useful for me.
Lets Prepare:
  • Boil the water and milk we need hot milk and water for this recipe.
  • I've used the filter to brew my coffee in the filter I've added the coffee and pressed it down a bit using back of the spoon.
  • Add the hot water to the coffee and cover the lid allow the coffee to drip in the bottom compartment. 

  • Once the coffee is collected to the bottom compartment use as much as coffee require per person add milk and sugar stir well and serve hot...Enjoy...:)
I've done a detail demo video do watch and enjoy....:)