Potato Knish, Brown Mustard and Filter Coffee

Ingredients

• 0.5 cup brown mustard seeds
• 0.5 cup apple cider vinegar
• 0.25 cup water (Use cold water for a spicier mustard)
• 2 tbsp brown sugar (Packed)
• 1 tsp salt
• 0.25 tsp turmeric powder (For color, optional)

Instructions

1. 1

   Soak the Mustard Seeds (Inactive time: 24-48 hours)

   • In a non-reactive glass bowl or jar, combine the brown mustard seeds, apple cider vinegar, and cold water.
   • Stir the mixture thoroughly to ensure all seeds are submerged.
   • Cover the container with a lid or plastic wrap and let it sit at room temperature for 24 to 48 hours.
   • During this time, the seeds will absorb the liquid, soften, and swell up, which is essential for blending and developing flavor.
2. 2

   Blend the Mustard (Active time: 5 minutes)

   • Pour the entire soaked seed mixture, including any remaining liquid, into a high-speed blender or food processor.
   • Add the packed brown sugar, salt, and optional turmeric powder.
   • Blend to your desired consistency. For a very coarse, rustic mustard, pulse for 30-60 seconds. For a smoother, creamier texture, blend for 2-3 minutes, scraping down the sides of the blender as needed.
   • If the mustard seems too thick to blend properly, add more water, 1 teaspoon at a time, until it reaches a thick but blendable consistency.
3. 3

   Age for Flavor (Inactive time: 2-3 days)

   • Transfer the blended mustard into a clean, airtight glass jar.
   • Seal the jar tightly and place it in the refrigerator.
   • Let the mustard age for at least 2-3 days before using. This step is crucial; it allows the initial sharp bitterness to mellow and the complex, spicy flavors to fully develop.
   • The mustard will thicken slightly more as it chills. Stir before serving.

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.