Coffee – The name itself conjures up the word “comfort” and all thats nice …Love for coffee has been something that runs in my family. When I was in school, my mom had barred me from having coffee as the staple drink in the morning. When I was into higher secondary, I started on having coffee in the mornings. Maduraiamma would scoop out coffee from the sole coffee canister and press it in to the coffee filter. Thereafter pour piping cups of water and drain out the precocious decoction and collect it in an air tight container vessel which would lock the flavour of the decoction until the next morning. Her coffee was something awesome, the kind that wakes u up and prepares you for the day ahead…. Thick decoction poured in to milk boiled on the stove to perfection with just the right amount of sugar in it. I have never felt the need to add more sugar or to alter the prepared taste of her coffee.
My husband is also a coffee lover and had been wanting to have cold coffee as he was on liquid diet because of teeth extraction. I used to love cold coffee from Geetha Cafe, in T.Nagar. They have a way of making it so deliciously coffeeish with the right amount of ice cream and milk and sugar. They serve in their tall glasses with a lot of cream on top!!!
3 scoops of Trader Joe`s Coffee Ice Cream (Vanilla Ice Cream should do too).
1/8 cup of Coffee Decoction from percolator.
1 spoon of Sugar.
1/2 cup of milk.
Low fat Cream for topping. (Optional).
1/3 spoon of Arabica Instant Coffee Powder for topping.(Optional).
In a blender add the 3 scoops of Ice Cream, Decoction, sugar and half of the milk.
Give it a quick pulse and also make sure that the contents of the blender do not splash out.
This is the reason we are not adding all the milk upfront.
When the contents are well whisked, add the remaining milk and give it a quick pulse.
Pour in to a serving glass and top with whipped cream and sprinkle coffee powder.
If you are using the plain Vanilla Ice Cream then you would need to increase the Coffee Decoction to be added or in turn, add a spoon of Instant Coffee Powder, to the blender, for that coffee flavour.
Bhajjis – and I remember pouring rain and my family sitting at home, watching tv or chatting sipping piping hot cups of decoction coffee. A favourite of my uncles though would be the Balajee Bhavan bhajji which would be an astounding reddish orange colour and smelling so heavenly. The bhajjis would be served with thick coconut chutney and spicy tomato chutney and would be devoured in no time. Everytime my uncles would come from Delhi, they would have their monring breakfast the very first day, only from Balajee Bhavan. And he would take one of us to go with him….there would be an unwritten rule, that the child that accompanies him, would get to eat the bhajji and Venn Pongal piping hot at the restaurant and then there would be a considerable parcel packed for home. On one such occasion, as we were eating, my uncle asked me ” You are so lucky to be living in T.nagar that too so close to BB. When was the last time you came here?” and I promptly replied “When you came here the last time uncle”!!! and he was astounded…The truth really was that we live so close to many hotels and restaurants. but we never frequent them…Now living so many thousands of miles away….my thoughts wander around my home and its niceness and familiarity.
Last weekend, it poured so much that my husband was suddenly hungry for bhajjis. I hardly ever make it these days because of the oil and the general laziness of making a batter, cutting the vegetables so thin and then frying it in oil. This time, even I felt like having it, and so I set round to making them. I was out of brinjals and so I made them with Onions, Green Plantain and Alu.
1 cup Gram Flour or Besan.
1/2 cup Rice Flour.
1 spoon chilli powder.
1 spoon salt.
1 cup of Water
Oil for frying.
1 Alu, 1 Plantain, 1 Onion.
Pour sufficient oil in to a medium sized kadai with a flat base. Keep the flame on low so that the oil is ready to be used by the time the other prep works are done.
Peel the onion, plantain and alu. Slice them in to thin cross sectional circles and set aside.
Keep the batter mixing to the end as besan tends to change consistency over a period of time.
Add besan, rice flour, hing, salt and red chilli powder to a mixing bowl. Measure out the required water.
Although I have mentioned 1 cup, first add 3/4 cup and then slowly if needed ,you can add the remaining 1/4 cup little by little.
The batter should be thick and NOT a thin pouring consistency.
Now dip the vegetables one by one, and carefully drop in to the heated oil.
Allow to cook well on both sides and drain on to a collander lined with kitchen tissue.