Monday, July 28, 2014

Masala Barnyard Millet Porridge

This space has been silent for too long and I thought of dropping in and post something here.A simple and healthy breakfast dish that is also quick to prepare is the one that is going to be featured here today...

I cannot dream of having sweet porridge for breakfast.No matter how much I love oats, I can never have have the sweet version. However I do love the masala oats porridge and the savory porridge with buttermilk.So naturally, I thought of making a savory porridge with some nice masala twist using millet. 

I used:

Barnyard millet- 1/4 cup
Mixed parboiled vegetables- as needed [ I used carrots, beans,cauliflower and potato]
Sambar powder- 11/2 teaspoon
Salt to taste

Boil 4 cups of water in a pan and when it stats boiling add sambar powder and salt.Put in the millet and cover and cook on medium flame till the millet is cooked.

Add the vegetables and mix well and cook for another 5 minutes on medium flame. Add more water if needed to get the porridge consistency.Remove from heat and serve with a side dish of your choice.

  • Usually 3 cups of water is sufficient to cook the millet. I added 4 cups to get a semi solid consistency.
  • You can use any masala of your choice instead of sambar powder like garam masala,pav bhaji masala ,curry powder ,etc.
  • You can serve this with pickle / roasted vegetables.

What a tasty spoonful!

Looking for more Millet based recipes?Check out  this link...

Bon Appetit ...

Catch me cooking @ Seduce Your Tastebuds

Saturday, September 14, 2013

Kesar Pista Kulfi | Indian Style Saffron Flavored Ice Cream

Kulfi is an Indian Style Ice cream that can be prepared without using an Ice cream maker. It comes in many flavors and the most favorite one is this saffron flavored chiller.

My first indulgence of authentic kulfi was in Jaipur,North India, during my college days.We had been there for a tour and our gang indulged in this so much that the vendor literally ran out of stock!

Usually they are served in small Earthenware or on Popsicle sticks. I froze them in both...

I used:

Full fat milk -1 liter
Condensed milk- 1/2 tin
Sugar - 1/4 cup [adjust to taste]
Cornflour - 2 tablespoons
Cardamom powder- 1/4 teaspoon
Saffron - a few strands, soaked in a tablespoon of warm  milk
Chopped pistachio nuts- 1/2 cup

  1. Take the corn flour in a small bowl and add a little milk to it and make a thin paste without lumps. Keep aside
  2. Heat the remaining milk,condensed milk,sugar and bring to boil. Simmer till it reduces to 3/4 the original volume.Scrap off the cream from the sides and add to the milk so that it is all the more creamier.
  3. Put in the corn flour mixture and stir well without any lumps.
  4. Cook for a few minutes till the mixture thicken a little more
  5. Gently rub the saffron into the milk in which it is soaked and add it to the milk mixture.
  6. Next in goes the chopped nuts and cardamom powder.
  7. Remove form heat and cool completely.
  8. Pour into Kulfi molds / Popsicle molds / Earthen pots[cover with a foil before freezing].Freeze till set and serve....

Absolutely delicious Kulfi ready!!!!

Bon Appetit...

Wednesday, December 7, 2011

How To Brew South Indian Filter Coffee

After a long time, I am back with a post. It is not exactly a recipe but something that is a part of our 'lifestyle'....

For most of us South Indians, the day does not begin until we have our morning cup of coffee. Not just any coffee,it must be a 'filter coffee'

Frothy and piping hot, this coffee rejuvenates us and makes it easier to start the day on an energetic note. Popularly known as Filter Kaapi,it is really an art to prepare.Each family/ household has its own variations and techniques. I have made an attempt to bring my morning cup of coffee here. 

Before I go any further let me share a few memories.In my childhood, I was strictly forbidden to drink coffee.Mom wanted me to have milk which I hated.So I was given cocoa based drinks. I would yearn for a sip of coffee and mom seeing my craving would pass me just a couple of sips. I wanted to grow up as quickly as possible just to drink this coffee.Later at a certain stage[around high school age,I think],mom realized that she could not keep me away from this aromatic beverage and would pass me a small mug of coffee sometimes.Now there is no keeping me away from coffee :).

The aroma and flavor of homemade filter kaapi is unique and the instant coffee mixes can come nowhere near the flavor of the fresh decoction.

Let us move on to today's post.....

To prepare this filter Kapi, you need a coffee filter as seen below.It has 2 compartments,One is the base[seen in the right] and the top compartment is the one with holes where the coffee powder and water is allowed to drip into. It gets collected in the bottom compartment.

First see to that all the holes in the top compartment are open. In case a few are blocked use a needle to clear away the clog. Gently warm the top compartment for a couple of minutes...

Put in the ground coffee powder. This powder can be in your preferred ratio.Some coffee powders have higher chicory content, while some are pure coffee.Either way its up to your taste. For the above filter we add around 5 tablespoons of coffee powder.Fit the compartment over the bottom part.

Then lightly press down  the powder. This can be done with the plunger like device that comes with the coffee filter vessel or use a small ladle.If the is loosely packed, the decoction will not be thick / flavorful. At the same time do not press it down too hard as the water will not seep into the coffee powder

In a vessel boil water. Pour it along the edge into the comparment with the coffee powder. The reason why it is poured gently is to make sure that the coffee powder layer is not disturbed.

Fill the water to the brim

Cover and let it sit for sometime..

The decocotion is now ready.....

To prepare the perfect cup of Kaapi, one must not heat the milk and the decoction. Here is what must be done.Pour the required quantity of decoction into a tumbler.Yes, a stainless tumbler and not a cermaic / porcelain mug  cup. In a vessel heat  milk till it is almost boiling. Add sugar and stir to mix. Pour the piping hot milk over the decoction in the tumbler and serve.As you can see this kapi is served in a Davara-Tumbler as it is called.The vessel that holds the tumbler is the Davara.

When served in the Davara-tumbler, the coffee is swished a couple of times between the dawara and tumbler to bring the coffee to the right temperature and make it more frothier.


  • Always remember to serve this coffee piping hot and frothy.
  • The time taken for the decoction to seep varies with the size of the filter used. So it is wise to do this at night so that you wake up to a jar full of fresh decoction.
  • Play around with the quantity of milk,sugar and decoction till you get the flavor and strength[of coffee] to suit your taste.
  • In a TV show, it was mentioned that a spoon of sugar sprinkled over the packed coffee powder in step  3 [before adding water] enhances the taste of the coffee.
  • This coffee tastes best[according to me] if there is hint of bitterness. If it is too sweet, then there is no fun in enjoying this coffee.
  • To the best taste of filter coffee, roast and grind the coffee beans as and when you want to prepare the decoction. But I do know it is not possible in our busy schedule.To compensate this fact, store the ground coffee powder in the refrigerator and use as needed.
  • Sometimes a second decoction which is slightly a thinner version is also prepared with the same powder. After the first extract, boiling water is added to fill half the top compartment.The coffee prepared with the second decoction is not as tasty as the one prepared with the first extract.
  • You can store the decoction in an airtight container in the refrigerator for a couple of days [provided there is no power cut and your refrigerator is in good working condition]
  • Discard the previous days coffee powder, wash and use the filter to prepare another batch of decoction.

Bon Appetit...


Catch me cooking @ Seduce Your Tastebuds

  © by 2008 Modified by Cynthia Nelson

Back to TOP