Masala Vada, Boiled Egg and Filter Coffee

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.

Ingredients

• 8 tbsp Filter Coffee Powder (A blend with 15-20% chicory is recommended for authentic taste)
• 250 ml Water (For brewing the decoction)
• 750 ml Full-Fat Milk (Provides a rich and creamy texture)
• 6 tsp Sugar (Adjust to personal preference)

Instructions

1. 1

   Prepare the Coffee Filter

   • Assemble the two chambers of the South Indian coffee filter, placing the perforated upper chamber on top of the lower collection chamber.
   • Add 8 tablespoons of filter coffee powder into the upper chamber, distributing it evenly.
   • Gently press the powder down using the provided tamper disc. The pressure should be firm but not overly compact.
   • Place the tamper disc on top of the coffee grounds.
2. 2

   Brew the Decoction

   • Bring 250 ml of water to a full, rolling boil in a kettle or pot.
   • Carefully and slowly pour the boiling water over the tamper disc, filling the upper chamber.
   • Cover the filter with its lid and set it aside. Allow the coffee decoction to slowly drip into the lower chamber, which typically takes 10-15 minutes.
3. 3

   Heat and Prepare the Milk

   • While the decoction is brewing, pour 750 ml of milk into a saucepan.
   • Heat the milk over medium heat until it is steaming hot and just beginning to rise, but do not let it boil over. This should take about 5-7 minutes.
4. 4

   Combine, Froth, and Serve

   • Once the decoction has fully collected, pour about 60 ml (1/4 cup) into each of the 4 serving tumblers.
   • Add 1.5 teaspoons of sugar to each tumbler, or adjust to your desired sweetness.
   • Pour the hot milk into each tumbler over the decoction and sugar.
   • To create the signature froth, pour the coffee back and forth between the tumbler and a 'davara' (a wide steel bowl) from a height of about one foot. This process is called 'pulling'. Repeat 3-4 times until a thick, creamy froth forms on top.
   • Serve immediately while hot and frothy.