Kerala Achappam - Rose Cookies

 

Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

Traditional Kavuni Arisi Payasam - Chettinad Sweet Recipe

Kavuni Arisi Payasam: A Traditional Chettinad Dessert with a Fascinating Legacy

    Few dishes as rich as Kavuni Arisi Payasam tell a story, a story of a lifetime, a story of a community, their heritage and legacy.  An ethnic and unique dessert of the Chettinad community. This signature dish, made with the intriguing black sticky rice known as Kavuni Arisi, carries the legacy of the Chettiars' vibrant history of travel, trade, and cultural exchange. Let’s dive into the origins, traditions, and a time-honoured recipe that celebrates this unique Chettinad Sweet.

Amma's Palakkadan Meen Puli Recipe

 "Amma's Palakkadan Meen Puli: A Taste of Kerala's Culinary Heritage"

Culinary Exploration After Marriage - Adapting to New Tastes and Traditions

     Getting married is undoubtedly a sudden exposure to new things: food, culture, lifestyle. This is universal across gender, communities, and regions. It also means a lot of effort to get acquainted with and start loving the host of new things in life. It’s not that one does all of it spontaneously, nor are you forced into it. With time, you get used to it, some you learn to brush away with a smile, and some you adapt to with a smile. Getting to love new food and new tastes is always an uphill task. A dish that you never had in life might be a favourite in your in-law’s house. Either your mother-in-law cooks it with pride or tries to teach you with precision. That is how heirloom recipes are preserved and passed on. Humans are by nature flexible and adaptable, and often we begin recreating such dishes that were once new to our taste buds with minor changes to suit tastes.

    This easy, velvety Sweet Potato Halwa recipe is a nutritious, delightful twist on traditional Indian desserts. Perfectly sweet and rich, this healthy Shakarkand Halwa showcases the best of traditional Indian sweets using simple, everyday ingredients. Inspired by an Instagram video my daughter shared, I knew I had to try making this Sakkaravalli Kizhangu Halwa at home. With fresh sweet potatoes on hand, I followed these foolproof, step-by-step instructions. The result? An absolutely tasty and nutritious dessert on my very first attempt that is incredibly quick and easy to make!

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

    Today, I'm excited to share my latest culinary adventure that's sure to tickle your taste buds and warm your hearts. A luscious upside-down caramelized apple cake, served alongside a generous scoop of velvety vanilla ice cream. Is your mouth watering yet? Well, mine certainly is as I reminisce about this delightful creation!

    In the world of desserts, this Upside-Down Caramelized Apple Cake is like a sweet symphony of flavours to my taste buds. It's a perfect blend of sweet, tart, and that unmistakable caramel goodness with a note of Cinnamon. The best part? It's surprisingly easy to make! But before we dive into the recipe, let me share some interesting titbits about this delectable treat.

    The magic of this cake begins with a beautiful caramelization process. Layering over the caramel with thinly sliced apples transform into glossy, caramel-coated gems is a sight to behold. Don't forget to drizzle a hearty amount of Cinnamon over it. The aroma that fills your kitchen is simply irresistible – it's like a warm hug from the oven.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

    An Apple a Day: We've all heard the age-old adage, 'an apple a day keeps the doctor away,' which has found its place in our health-conscious lingo. However, in my case, I've got a future doctor at home — my daughter! So, keeping her away isn't on the agenda. 😄

    Nonetheless, apples are not only delicious but also packed with essential nutrients and fibre. It's no surprise they've earned their reputation as champions of good health.” With noteworthy health benefits, it's no surprise that apples find their way into our kitchens and desserts. From pies to crisps and, of course, this Upside-Down Caramelized Apple Cake, these fruits add a touch of nostalgia and sweetness to our lives.

    As we savour each bite of our Upside-Down Caramelized Apple Cake, let's take a moment to appreciate the centuries of tradition and the enchanting stories that apples bring with them. It's a tribute to the enduring charm of this remarkable fruit, one that continues to inspire culinary delights and warm our hearts.

“Golden Bliss: Upside-Down Caramelized Apple Cake Recipe with a Sweet Surprise!”

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

Ingredients:

For the Cake Batter:

• 2 Eggs
• 3/4 cup Sugar
• 1/4 cup Oil
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• A pinch of Salt
• 1/2 cup Milk
• 40 grams Butter

 

For the Caramelized Apple Topping:

• 1/2 cup sugar
• Thinly sliced apples (enough to cover the bottom of the baking tin)
• 11/2 teaspoons Cinnamon Powder 

 

Method:

Prepare the Caramelized Apple Topping:

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

• In a heavy-bottomed pan, heat 1/2 cup of sugar over medium heat. Allow it to melt and caramelize, stirring occasionally. Be cautious; caramel can burn quickly.
• Once the sugar turns a rich golden colour, quickly pour it into the bottom of a greased baking tin. Tilt the tin to ensure the caramel evenly coats the base.
• Arrange thinly sliced apples on top of the caramel layer. 
• Sprinkle Cinnamon powder evenly over it & Set aside.

Prepare the Cake Batter:

• Preheat your oven to 170° Celsius (338 °F).
• In a mixing bowl, add 2 eggs, 3/4 cup sugar, 1/4 cup oil, and 1 teaspoon of vanilla extract. Using a stand or electric mixer, whisk the mixture until it becomes thick and pale.

Sift and Combine Dry Ingredients:

• In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Repeat this process thrice to ensure a light and airy cake texture.
• Gradually add the sifted dry ingredients into the egg mixture, gently folding them together until well combined.

Prepare the Milk and Butter Mixture:

• In a saucepan, bring 1/2 cup of milk to a boil. Add 40 grams of butter to the hot milk and stir until the butter is completely melted and incorporated.

Combine Everything:

• Pour the milk and butter mixture into the egg and flour mixture. Stir until you have a smooth and well-combined batter.

Layer and Bake:

• Carefully pour the cake batter over the layer of caramelized sugar and apples in the baking tin.
• Place the tin in the preheated oven and bake for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

Final Touch:

• Once baked, remove the cake from the oven and allow it to cool for a few minutes.
• Place a serving plate upside-down on top of the baking tin, then carefully flip the cake onto the plate. The caramelized apple topping should now be on top.

Serve and Enjoy:

• Slice and serve your Upside-Down Caramelized Apple Cake while it's still warm, ideally with a scoop of creamy vanilla ice cream. The perfect blend of sweet, tart, and caramelized goodness! 

 

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

 

Notes and Tips: 

• Choose the Right Apples: Opt for firm, slightly tart apples like Granny Smith or Honey crisp for the best flavour and texture in your cake.
• Caramel Caution: Be cautious when working with hot caramel. It can cause burns if it comes into contact with your skin. Use oven mitts or a thick towel when handling the baking tin.
• Even Caramel Coating: Ensure the caramel is evenly distributed across the bottom of the baking tin by gently tilting and swirling the tin after pouring in the caramel.
• Slicing Apples: Thinly slice the apples for the topping, about 1/8-inch thick, for even cooking and an attractive presentation.
• Sifting Flour: Sifting the flour and baking powder multiple times may seem tedious, but it's worth it. It results in a lighter and fluffier cake texture.
• Temperature Accuracy: Use an oven thermometer to verify the accuracy of your oven's temperature. Baking at 170 °C (338 °F) is crucial for achieving the perfect cake texture.
• Don't Rush the Cooling: Allow the cake to cool in the tin for about 10 minutes before attempting to invert it onto a serving plate. This helps the caramel topping to settle.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

• Serve Warm: This cake is at its best when served warm. The caramel and apples are wonderfully gooey, and the flavours are the most vibrant right out of the oven.
• Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for a quick treat.
• Customize: Get creative with your toppings. Consider adding a sprinkle of cinnamon or a handful of chopped nuts for extra flavour and texture.

    Remember, baking is a delightful journey, and don't be afraid to experiment and make this recipe your own. Enjoy the process, and savour the delicious results!

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    Mango Sago Dessert is a popular and refreshing Asian dessert, particularly enjoyed in Hong Kong, Taiwan, and other Southeast Asian countries. Mango Sago Dessert is believed to have originated in Hong Kong during the 1980s.  This Hong Kong Dessert gained popularity quickly in the region and later spread to other Asian countries due to its delightful combination of fresh mangoes, tapioca pearls (sago), and creamy coconut milk. The dessert became a favourite among locals and tourists alike for its tropical flavours and soothing texture.

    Mango Sago Dessert is a sweet and creamy chilled dessert that offers a burst of flavours in every spoonful. The base consists of ripe mangoes, which are blended to form a smooth puree. Tapioca pearls (sago) are then added to give the dessert a delightful chewy texture. The dish is completed with a luscious coconut milk mixture, which adds richness and depth to the dessert. Garnish it with Cubes of Mango Pieces to make this Mango Coconut Dessert a delicacy. The vibrant yellow colour of ripe mangoes and the contrasting white sago pearls make this Chilled Mango Dessert visually appealing and perfect for warm weather or as a sweet ending to a meal.

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    As the mango season draws to a close, there's one Asian Dessert, a delightful delicacy that captures the essence of this tropical fruit like no other - Mango Sago Dessert. During a visit to a Taiwanese Dessert Shop which boasted 101 Mango Desserts, I was captivated by the enchanting taste and simplicity of this refreshing dessert. The combination of juicy ripe mangoes, chewy sago pearls, and the creamy indulgence of coconut milk creates a heavenly symphony of flavours. Some variations of the recipe also incorporate the tangy sweetness of Pomelo, which adds an exciting twist. However, it's important to remember that Pomelo should be added just before serving, as leaving it in the dessert for too long can turn it bitter. Let's dive into the recipe and savour the last moments of the mango season with this delectable treat!

 Mango Sago in Coconut Milk - A Tropical Symphony of Flavour

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    Indulge in the Creamy Mango Sago Dessert - A Refreshing Blend of Ripe Mangoes, Chewy Sago Pearls, and Luscious Coconut Milk. Beat the Heat with this Exotic Asian Delight!

Ingredients:

Mango Sago Dessert Recipe:

• 2 Ripe Mangoes
• 1/2 cup Small Tapioca Pearls (sago)
• 500ml Coconut Milk
• 1/4 cup Condensed Milk (adjust to taste)
• 1/4 cup Sugar (adjust to taste)
• 1 cup Water

For Garnishing:

• Few Pieces of Cubed Mangoes
  
• Fresh mint leaves for garnish (optional)
• Rose Syrup (optional)
  

Method:

• Wash the Tapioca Pearls (Sago)thoroughly under running water until the water runs clear. Soak the tapioca pearls in water for about 30 minutes.
• While the Sago is soaking, peel and chop the ripe mangoes. Set aside a few mango chunks for garnish.
• In a pot, bring water to a boil, and then add the soaked tapioca pearls. Cook the tapioca pearls on medium heat for about 10–15 minutes or until they turn transparent, stirring occasionally to avoid sticking. Once cooked, drain the excess water and rinse the sago with cold water to prevent further cooking. Set aside.
• In a separate bowl, combine the coconut milk, condensed milk, and sugar. Adjust the sweetness according to your preference.
• Blend the majority of the chopped mangoes into a smooth puree. Keep a few mango chunks aside for garnishing.
• In a large mixing bowl, combine the mango puree, cooked tapioca pearls, and the coconut milk mixture. Mix everything well until fully combined.
• Chill the mango sago dessert in the refrigerator for at least 1 hour or until thoroughly chilled.
• Once chilled, serve the Mango Sago Dessert in individual bowls or glasses. Garnish each serving with the reserved mango chunks and fresh mint leaves for an extra touch of freshness.

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

• Choosing the Right Mangoes: For the best Mango Sago Dessert, opt for ripe and sweet mangoes. Varieties like Alfonso, Thai Water Lily/Gold Lily, or Honey Gold are excellent choices as they have a smooth texture and intense flavour. Avoid fibrous mangoes, as they may affect the smoothness of the puree.
• Soaking the Tapioca Pearls: Rinse the tapioca pearls thoroughly until the water runs clear before soaking them. This helps remove excess starch and prevents them from sticking together during cooking.
• Cooking the Tapioca Pearls: When boiling the soaked tapioca pearls, stir them occasionally to ensure even cooking. Overcooking can lead to a mushy texture, so keep an eye on them and drain immediately once they turn transparent.
• Adjusting the Sweetness: The sweetness of the dessert can be adjusted to suit your taste. If the mangoes are naturally very sweet, you may reduce the amount of sugar or condensed milk. Alternatively, if the mangoes are not as sweet, you can increase the sweetness slightly.
• Chilling the Dessert: For the most refreshing experience, let the Mango Sago Dessert chill in the refrigerator for at least an hour before serving. You may also add ice cubes to speed up the chilling process, but avoid adding them directly to the dessert to maintain the desired consistency.
• Pomelo Additions: If you decide to include Pomelo in the dessert, add it just before serving to preserve its vibrant taste and prevent any bitterness. Peel the Pomelo, remove the membranes, and separate the sacs before gently folding them into the dessert.
• Presentation:  To elevate the visual appeal of your Mango Sago Dessert, serve it in individual glasses or bowls. Garnish each serving with a few mango chunks and a sprig of fresh mint for a touch of elegance.
• Variation: If you like Rose Flavour in your Desserts, then try this Mango Sago Dessert with a drizzle of Rose Syrup.
  

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

ROSE MISHTI DOI

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI

METHOD:

• Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with the hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
• Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Rose Mishti Doi chilled.

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

ROSE MISHTI DOI

NOTES:

• Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
• While stirring in the Curd/Yogurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
• Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
• Adjust the amount of Rose Syrup to suit your preference. 
• Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
  
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

    Let me start writing about Turkish Coffee with an age-old Turkish Proverb - "Coffee should be Black as Hell, Strong as Death & Sweet as Love."  It's a Cup which tells your fortune, decides War, Empire and even Romance & Life.  If I say, I drink more Coffee than its history, it might prove wrong for this simple cup of Turk Kahvesi.  I have read more and long enough, rather than that I have just had only a few cups of Turkish Coffee.  So as they say A Cup of Turkish Coffee is worth Forty Years of Friendship, but mine was a secret love for this Coffee. 

    After long years of wait - For a Cup of Turkish Coffee, here I am writing about it.  I fell in love with this Turkish Coffee even before I tasted it.  I always knew I would love it, so was my love for a Coffee as such and even more was my obsession for the Turkish Coffee Pot alias Ibrik/Cezve.  The moment I caught my eye on it, I deeply knew I wanted to own one.   To say, my trail for a Turkish Coffee (actually the Ibrik) got deeply enrooted in my mind in early 2000s from an article in an Indian Magazine.  Though not a fancied or an extremely expensive item, but the period of time I set eyes on it, was neither accessible nor available, in my terms.  Least I had an idea where I could source the Coffee pot or the Coffee.  Left alone, then and there, I kept it locked within my long, want to buy list.

    Though in recent years I had easy access to buy an Ibrik, and also there was one such occasion where I almost bought one and my conscience pricking, Strict Appicer, said, don't buy, it is way far expensive for its original price.  And there, with a heavy pang, I left the Ibrik, and she promised me that she would buy me this Coffee pot.  So I set my mind that I would buy it when time comes.  

    So, the story of my Turkish Coffee and my most loved Ibrik/Cezve, took a twist when I travelled to Dubai recently.  The street markets or the Souks were lined up with these Brass and Copper Ibriks. Least to mention my enthusiasm and with the looks of my all-knowing husband & daughter, I bought my long wanted - Ibrik.  Some things bring a kind of satiated happiness after buying them and this Ibrik bought a thought of happiness(I should say, I got a Massive Dopamine fix!!!) and I felt, it was worth the wait.  Least to mention the numerous shapes and sizes of antique Ibrik/Cezve, I saw in the Dry Bridge Market at Tbilisi, Georgia later.  My hands were literally itching to get hold of a few, which I strictly controlled, convincing myself to pick it up during my next visit to the place.  Hopefully...

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

 

Now, let's talk about Turkish Coffee!

    Turkish coffee! It's a strong cup of caffeine made in a special pot called a Cezve/Ibrik.  In some places, the coffee pot is called Dallah, that's of a different shape as such. The fine Coffee grounds are boiled along with water on an open fire until it thickens & then the coffee is served in a small cup.  It is usually made with extra finely ground coffee beans. This gives the drink a much stronger and bolder flavour than filtered coffee.

Is Turkish coffee Turkey?

    Though it is called Turkish Coffee, the drink didn't originate from Turkey, but was introduced to an Ottoman governor stationed in Yemen. The Ottoman governor then recommended it to Sultan Suleiman, who popularized it in Istanbul, Turkey, as well as nearby countries and regions.  And, as the people in each region put their own spin on the recipe, new drinks were born despite similarities to the Turkish coffee preparation method.

Taste & Smell of a Turkish coffee:

    Turkish coffee has a strong, bold, bittersweet taste.  It has a concentrated and gritty body due to the way that it's brewed.  The use of extra finely ground coffee and direct contact with boiling water throughout the cooking time effectively extracts the flavour compounds. And it isn't filtered, so the bottom of the cup will have a noticeable layer of sludge and the coffee grounds will float freely around, giving it a much heavier body and concentrated feel.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

    Generally, Turkish coffee smells rather nutty, burnt, and spicy, especially when it's brewed with cardamom (which I personally like). However, it will depend on what type of beans you use, too.

 

The 3 Main Factors which makes Turkish Coffee famous are the

Brewing Method:

Turkish Coffee is made with a special pot called Cezve or Ibrik. And in Arabic Regions they use a Coffee Pot called Dallah. These Coffee Pots have a very narrow neck, with a pouring spout.  Without this feature, the foam that forms during the brewing process can't be built up and sustained, which gives its ubiquitous & infamous concentration.  The Cezve also has a long handle to help the user handle the brewer more easily.

DALLAH

 

Turkish Coffee Beans:

Traditional Yemeni Mocha beans are used to make Turkish Coffee, but any type of Arabica coffee beans fits well into the suit.  In terms of grind size, make sure to get it extra fine, even powder-like.  I got hold of a fine ground from Georgia, suitable for making Turkish Coffee, well, that's what the package suggested. And it does a decent job, too.

Water:

    Rule suggests going for a coffee-to-water ratio of 1:9. But my rule is to always stick on to our taste and preference, so adjust it accordingly - as you like the brew, too weak or too strong.

 

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Optional Add-ons:

Sugar

    This is absolutely optional. Feel free to add sugar to make it sweet. With little or moderate sugar - az şekerli kahve, orta şekerli kahve or orta kahve, as it's colloquially called in Turkish or a Sweeter version of çok şekerli kahve.  But anyway, as I mentioned at the beginning of the post - "Coffee should be Black as Hell, Strong as Death & Sweet as Love." And my love is always for the unsweetened 'Sade Kahve'.Turkish Coffee is traditionally served with along something small & sweet Turkish delights or dates.

Flavourings:

Cardamom - I love my Turkish Coffee with a note of Cardamom in it.

It is sometimes flavoured with 

Mastic, a resin taken from the Mastic Tree also, known as the Tears of the Chios.  The flavour is bitter at first, but after some chewing, it releases a refreshing flavour similar to pine and cedar.

Salep, is a flour made from the tubers of the orchid genus Orchis & it contains a nutritious, starchy polysaccharide called glucomannan. Salep flour is consumed in beverages and desserts

Ambergris is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, faecal odour. It acquires a sweet, earthy scent as it ages.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

Turkish Coffee Recipe

    Turkish coffee yields a thick, concentrated, and aromatic brew that's very easy to make. Simple steps to make this strong caffeine drink using extra fine grounded beans over a stovetop.

Cuisine - Turkey, Arabian
Recipe Type - Beverage
Difficulty - Medium
Serves - 2 Small Cups

Author - SM     

  

Preparation Time - 5 Minutes
Brewing Time - 8–10 Minutes

For more COFFEE TALKS, Click here... 

 

HOW TO MAKE TURKISH COFFEE -

TÜRK KAHVESİ

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

 

INGREDIENTS:

For Turkish Coffee:

Fine Ground Coffee Powder - 25–30 Grams
Water - 500 ml

 

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

METHOD:

• Fill the Cezve with water until it reaches the neck of the pot.  My Cezve holds about 2 Cups - 500 ml of Water.
• Add ground coffee to the Turkish coffee pot.
• Add the Cardamom Powder & Sugar if you like it sweet
• Heat the Cezve over low or medium heat until it's about to boil. 
• When it starts to foam up, remove the Cezve from heat.
• Scoop out the foam with the spoon and either add it to your serving cups or discard it.
• Stir the Turkish Coffee in the Cezve and return the Cezve to heat.
• Boil it again for a few minutes until it foams up, and again remove it from the heat.
• Remove the Foam and repeat the above steps for two more times.
• During the last round, remove the foam, and you don't need to return it to the heat.
• Slowly pour the Turkish coffee into your serving cups and let the sludge settle down before drinking.
• Serve Turkish Coffee with a piece of Turkish delight, a type of Turkish confection, and a glass of water for the most authentic experience.

HOW TO MAKE TURKISH COFFEE - TÜRK KAHVESİ

NOTES:

• The brew is on a slightly strong side, which I prefer personally. Adjust the amount of Coffee Powder to suit your taste.
  
• You can adjust it by adding more or less water to suit your style of Cuppa.
• Sweeten your Turkish Coffee with your choice of Sweetener, or have it as it is.
• Flavouring the Turkish Coffee with Cardamom is purely optional.
• Serve it hot, unfiltered.
  

*As a thumb rule - Practice makes things perfect and the rule goes for a Turkish Coffee too & I would like to say, stick onto your preference when it comes to recipes like this.