Sour Cream Coffee Cake, Fruit Salad and Filter Coffee

Ingredients

• 2 cup strawberries (hulled and quartered)
• 1 cup blueberries (fresh)
• 1 cup grapes (red or green, halved)
• 2 piece kiwi (peeled and sliced into rounds)
• 2 piece mandarin oranges (peeled and segmented)
• 2 tbsp lime juice (from one fresh lime)
• 1 tbsp honey (or maple syrup for a vegan option)
• 2 tbsp fresh mint leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare the Fruit (10 minutes). Begin by washing all fruits under cool running water. Pat them dry gently.

   • Hull the strawberries (remove the green tops) and slice them into quarters.
   • If using large grapes, slice them in half.
   • Peel the kiwis and slice them into 1/4-inch thick rounds.
   • Peel the mandarin oranges and separate them into individual segments.
   • Place all the prepared fruit into a large mixing bowl.
2. 2

   Make the Honey-Lime Dressing (2 minutes). In a small bowl, whisk together the fresh lime juice and honey until the honey is fully dissolved and the dressing is smooth. For an extra burst of citrus flavor, you can add the zest of half a lime.

3. 3

   Combine the Salad (1 minute). Pour the honey-lime dressing over the fruit in the large bowl. Using a large spoon or rubber spatula, gently fold the fruit and dressing together until all the pieces are lightly coated. Be careful not to mash the softer fruits.

4. 4

   Chill and Serve (15 minutes). For the best flavor, cover the bowl and chill the fruit salad in the refrigerator for at least 15 minutes. This allows the flavors to meld together. Just before serving, garnish with freshly chopped mint.

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.