* NOT A PROMOTIONAL POST,JUST MY EXPERIENCE *
Hi guys I’m here with a video, how to make south Indian filter coffee decoction using a coffee percolator/moka pot . I bought the coffee percolator quite recently from amazon and i am very impressed. My paati, dad’s mom used to use this for making amazing coffees and finally i bought it and tried and i loved it. So this is the link which i bought.
3d Creations Aluminium Espresso Stove Percolator 6 Polished Cups(Silver, 300ml)
Enjoy the video. If you think this video would be helpful do share it across!!!
Filter kaapi decoction video !
It is sunday night and it had been a long weekend! No big stories ! Straight to the recipe. 😃
RECIPE COURTESY : Harpal singh sokhi
METHOD COURTESY : Mr.Ramakrishnan
Trust me you will love this recipe !!!!
In a 2 litre pc
Layer 1 : 2 tbsp oil , 2 tbsp butter
Layer 2 : 4 cardamom and 1 mace flower
Layer 3 : 250g tomatoes chopped into 4 halves
Layer 4 : 10 cashews or 2 tbsp cashew powder
Layer 5 : In a inner vessel – 1/2 cup paneer , 1/2 tsp each (salt,red chilli powder) 1 tsp kasuri methi
Close the lid with weight and cook on high flame for 3 whistles. Release pressure immediately.
Remove the inner vessel. Blend the tomatoes completely using a mixie/blender into a smooth paste.
Add 2 tbsp fresh cream and 1 tsp honey and mix well.
Add back the spiced paneer to the gravy and mix well and serve with hot rotis.
It is summer and most of us love eating ice creams and milkshakes often.
How about making a healthy milkshake at home which is extremely delicious and healthy too!
This drink is famous in north India during the festival holi!
There are different variations and here is the basic powder.
There are so many health benefits of thandai !
It cures constipation, it cures flatulence , it improves digestion, it boosts our energy and immunity, it also is an anti depressant and has anti oxidant properties. It cools our body during summer!
This recipe is taken from MR. harpal singh sokhi .
Here is what i did
Dry roast 1.5 tbsp poppy seeds, 1 tsp peppercorns , 8 cardamom, and 1 tsp fennel seeds in low flame for a few minutes till you get an aroma.
Cool it and grind it into a very fine powder.
Now again in the same pan dry roast in low flame the following –
2 tbsp watermelon seeds
2 tbsp chironji seeds/ buchanania lanzan seeds
2 tbsp pista
Cool it and grind it along with a generous pinch of saffron.
Mix both the powders well and store it in a clean glass container in the fridge.
The basic thandai powder is ready!
Now take a glass of chilled milk , add 2 tsp of this powder , and gulkhand for a ghulkand thandai .
Or just sugar/any sweetener along with 2 tsp thandai powder for a plain badam kesar thandai.
You can add mango pulp along with the thandai powder in chilled milk to have a mango flavoured thandai.
You can mix everything and keep it in the fridge and drink it after few hours. Tastes much better.
Happy summer peeps!
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