If you are a coffee drinker, you must try the South Indian Filter Coffee. It beats any Latte or Cappuccino hands down.
The filter referred to here is typically a stainless steel cylidrical contraption that comes apart in two halves. The top half has a pierced bottom with several tiny holes. The coffee beans are ground and the ground powder is filed in the top half. The top half sits snugly on the bottom half which receives the coffee drips. There is a lid to cover the top half. A pierced disc with a stem is placed on the coffee powder inside the top half of the cylinder.
If all this sounds difficult to visualize, please google for some pictures. There are several on the web!!
The top half is loaded with the coffee powder, the pierced disc with stem placed on it and then hot water is added to it. The coffee slowly drips into the bottom half. One can also add some chicory powder to the coffee powder. This adds to the flavor and taste of the coffee. The resulting decoction is so strong that one cannot drink this coffee black. Add one-fourth to one-third decoction and three-fourth to two-third milk, depending on how strong the decoction is.
Add some sugar, milk, and decoction and then mix it by pouring it back and forth between two cups till you generate a lot of froth. The higher you pour the liquid from, the more the froth it generates. This action aerates the resulting liquid and that actually enhances the taste a lot
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South Indian Filter Coffee
Parboiled Rice
Rice is a staple food for a lot of vegetarians. It is a really good source of complex carbohydrates and to a lesser extent, a source of protein. Combining rice with pulses will ensure that one gets an adequate amount of protein.
When one wants to incorporate rice into their diet, the options and varieties are mind boggling. Do you go with white rice, brown rice, wild rice, parboiled rice? Which specific named rice variety like basmati, jasmine, arborio, bhutanese red rice do you buy? Each variety of rice has its own unique taste and characteristics.
I am a big fan of parboiled rice. It tastes a lot better than the raw white rice. Parboiled rice is rice that has been boiled in the husk. Parboiling the rice preserves most of the nutrients and is almost comparable to brown rice in that regard.
As far as a specific variety of rice is concerned, I highly recommend the Ponni rice which originates from the state of Tamil Nadu in India, for its taste
