At the end of our three-hour stint at the Bollywood Church, they welcomed us to some much needed refreshment in the form of delicious Indian coffee (the beginning of my tempestuous love/hate relationship with the stuff) and vegetable samosas. Thought you might like some recipes to make your own!
Indian Espresso-style Coffee
Ingredients to make the coffee paste(makes about 1/4 cup):
Method:
In a dry, tall and heavy mug, tip in the instant coffee powder and sugar together.
Mix well and add milk just enough to moisten the mix [about 1 tbsp].If you need more, add slowly.The purpose of milk here is just to give you a base moist paste to start working with.
The mix will be dark brown at first.With a tall spoon, start beating the mix rigorously.It will start turning pale and pasty.
Keep on beating the mix till it becomes pale brown and the sugar has dissolved.The mix will be thick and will flow like a ribbon. You know when the mix is ready and thick enough when even on inverting the cup, it wont drip.
Once done, the mix with be a viscous paste.It is ready to use now.
To make a cup of coffee, tip in a generous tablespoon of the coffee-sugar mix into a microwave-safe cup. Add about 1/2 cup of lukewarm milk. Microwave on high for 20-25 seconds.
Take out and stir thoroughly with a spoon to dissolve any lumps etc.This is an important step.You need to get a smooth coffee-milk mix before adding more milk.
Top up with remaining 1/2 cup of cold milk and stir gently to combine everything. [Note: Mixing milk too rigorously will reduce the froth in the final cup]
Microwave again for about 30-40 seconds or till you see froth rising up.
Your coffee is ready.Top with ground cinnamon or cocoa powder. Serve warm with muffins or cookies!
Original recipe over at SinfullySpicy.com:
Ingredients to make the coffee paste(makes about 1/4 cup):
- 2 tbsp instant coffee powder
- 3 tbsp granulated white sugar
- 1 tbsp cold milk + a little more [if required]
- Per cup of coffee you'll need :
- 1 heaped tbsp of the above coffee sugar mix
- 1/2 cup luke warm whole milk [substitute with half n half or any flavored creamer]
- 1/2 cup cold whole milk [substitute with half n half or any flavored creamer]
- Cocoa powder, ground cinnamon to sprinkle [optional]
Method:
In a dry, tall and heavy mug, tip in the instant coffee powder and sugar together.
Mix well and add milk just enough to moisten the mix [about 1 tbsp].If you need more, add slowly.The purpose of milk here is just to give you a base moist paste to start working with.
The mix will be dark brown at first.With a tall spoon, start beating the mix rigorously.It will start turning pale and pasty.
Keep on beating the mix till it becomes pale brown and the sugar has dissolved.The mix will be thick and will flow like a ribbon. You know when the mix is ready and thick enough when even on inverting the cup, it wont drip.
Once done, the mix with be a viscous paste.It is ready to use now.
To make a cup of coffee, tip in a generous tablespoon of the coffee-sugar mix into a microwave-safe cup. Add about 1/2 cup of lukewarm milk. Microwave on high for 20-25 seconds.
Take out and stir thoroughly with a spoon to dissolve any lumps etc.This is an important step.You need to get a smooth coffee-milk mix before adding more milk.
Top up with remaining 1/2 cup of cold milk and stir gently to combine everything. [Note: Mixing milk too rigorously will reduce the froth in the final cup]
Microwave again for about 30-40 seconds or till you see froth rising up.
Your coffee is ready.Top with ground cinnamon or cocoa powder. Serve warm with muffins or cookies!
Original recipe over at SinfullySpicy.com:
Indian vegetable samosas
Ingredients:
For Pastry:
For Filling:
Method:
Pastry:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well until the combined ingredients form a soft pliable dough.
cover the dough with moist muslin cloth and keep aside for 15 minutes.
For Stuffing:
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala), plus the green chillis and ginger and mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed:
Take small sections of the dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.
Original recipe over at IndianFoodForever.com
Ingredients:
For Pastry:
- 1 cup all purpose flour (Maida)
- Water to Knead dough
- 2tbsp oil
- Little salt
- 1/4th tsp. Ajwain (optional)
For Filling:
- 3-4 Potatoes (boiled, peeled & mashed)
- 1/2 cup Green Peas (boiled)
- 1-2 Green Chilies (finely chopped)
- 1/2tsp Ginger (crushed)
- 1tbsp coriander finely chopped
- Few chopped Cashews (optional)
- Few Raisins (optional)
- 1/2tsp Garam masala
- Salt to taste
- Red chili powder to taste
- 1/2 tsp. Dry Mango powder( Amchur) (optional)
Method:
Pastry:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well until the combined ingredients form a soft pliable dough.
cover the dough with moist muslin cloth and keep aside for 15 minutes.
For Stuffing:
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala), plus the green chillis and ginger and mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed:
Take small sections of the dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.
Original recipe over at IndianFoodForever.com