Here is an authentic South Indian style filter coffee recipe. The blend of chicory and roasted coffee grounds gives this hot beverage an authentic taste!! I have used a blend of 70 percent roasted ground coffee to 30 percent chicory grounds in this recipe.
Filter coffee has been one of the biggest motivators for me during mornings. I am used to waking up to the sweet aroma of coffee boiling in a pot. When I first moved to the United states, this is one of the things I started missing. Though Starbucks Flat white coffee is great, it doesn’t come close to the filter coffee that I have been used to. Don’t even get me started about black coffee. I guess it goes well with very sweet donuts.Also, snacking experience is incomplete without filter coffee. Dosas, spicy pakodas, bajji, Idly and other South Indian dishes tastes best with filter coffee on the side.
Coffee in Karnataka isn’t simple. Different coffee-chicory ratios like 60:40, 80:20, 75:25 are available to enjoyed. Coffee aficionados can easily identify a slight variation in these ratios. Once you get used to a blend, it is not very difficult to identify for common people as well. I personally prefer 70:30 ratio the most. Also, there is no particular time for this coffee to be served, it can be made anytime of the day. Give this recipe a try and do let us know in the comments section!
Filter Coffee
Ingredients
For Decoction –
- 4 tbsp chicory coffee powder 20:80 or 30:70 ratio – I get it from Indian Stores
- 2 cups water
For Coffee –
- ¾ cup decoction
- 1¼ to 1½ cup milk
- 1½ tsp sugar
Instructions
- Add coffee powder to coffee filter along with water and let the decoction drip.
- In a pot add ingredients of coffee as mentioned and bring it to a good boil. Swirl this up and serve hot.
Alternatively:
- In a pot bring water to boil, add the coffee powder & stir in.
- Once this boils, add the mixture to the traditional filter and let the decoction drip.
- In a pot add ingredients of coffee as mentioned and bring it to a good boil. Swirl this up and serve hot.
![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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