Filter Coffee Powder

Mysore Pak

Chandrama's Podi

Handcrafted in Karnataka, a toy that lasts just like the memory.

JOLLY MEAL

So many chutney varieties we grew up with, brought together on one plate.

CHUTNEY PLATTER

Our ode to Bangalore's classic, the one that set the standard.

VEENA STORES CHUTNEY IDLY DIP

Cold Kaapi

Lemon Iced Tea

Cold Badam Milk

Desi Lassi

Butter Milk

Masala Chai

Sulamani Chai

Hot Badam Milk

Filter Kaapi

French Fries

Pav Bhaji

Malabar Parota Sandwich

Mysore Pak Kesari Bath

Elaneer Payasam

Mysore Pak Sundae

Filter Coffee Sundae

Upma

Thatte Ghee Podi Idli

Choose fresh, dark-roast coffee beans suitable for South Indian filter coffee: a single-origin dark arabica, robusta, or a premixed filter blend. If you like the slightly bitter, traditional taste, include chicory up to about 10–15% of total weight (this recipe uses 10% chicory by weight).

Select beans

Using a kitchen scale, weigh 60 g of coffee beans and 10 g of chicory. Work in a dry, clean area away from strong odors.

Weigh beans and chicory

If using a burr grinder previously used for other beans, wipe out the hopper and burrs. Run a small amount of filtered water on a cloth to remove dust, then dry thoroughly. (The filtered water listed in ingredients is only for cleaning the cloth and not for grinding.)

Clean grinder

Add the 60 g coffee beans and 10 g chicory to a dry burr grinder. Set grinder to a medium-fine to fine setting suited for metal filter coffee (slightly coarser than espresso, finer than drip): aim for a texture similar to table salt to slightly finer than granulated sugar. Grind in short pulses to avoid heat buildup until the mix is uniform. Total grind time: about 20–40 seconds depending on grinder.

Grind beans and chicory

If you have a fine mesh sieve, gently sift the ground coffee to remove very fine powder that can pass through the filter and clog it. Return any large particles to the grinder for a second short grind if desired.

Sift (optional)

Spread the freshly ground coffee on a clean tray for 5–10 minutes so residual heat dissipates. This helps preserve aroma and prevents condensation in storage.

Cool and settle

Transfer the cooled ground coffee-chicory blend into an airtight container. Press out excess air, seal, and label with grind date. Store in a cool, dark place away from moisture and strong odors. Use within 2–3 weeks for best flavour; for longer storage, keep beans whole and grind fresh as needed.

Store the powder

For brewing classic Indian filter coffee: use about 2 level tablespoons (10–12 g) of this ground coffee per 180 ml of water. Place the powder in the top chamber of a metal filter, tamp lightly, pour just-boiled water over it, close lid, and allow decoction to drip for 10–12 minutes to obtain a strong concentrate. Mix 1 part decoction with 1–2 parts hot milk and sugar to taste.

Using the powder in a filter

dark-roast coffee beans (preferably Indian filter blend or a mix of arabica & robusta)

chicory (optional)

filtered water for cleaning grinder

airtight container for storage

Sift 1 cup gram (besan) flour twice into a bowl to remove lumps and aerate. Keep nearby a small sieve for breaking any clumps later.

Sift flour

Crush the cardamom pods and set aside the seeds. Measure and melt the ghee until just liquid; keep warm so it doesn't solidify while cooking.

In a heavy-bottomed pan, combine 1 cup granulated sugar and 1 tablespoon water. Stir gently over medium heat until the sugar dissolves completely.

Bring the syrup to a gentle boil without stirring. Let it bubble until it reaches a single-thread consistency: when you take a small drop between thumb and forefinger, it should form a single thread. This usually takes 6–8 minutes. Keep the syrup hot but on very low heat.

Reduce the heat to low. Immediately and carefully pour the hot sugar syrup into the sifted besan in a thin steady stream while whisking continuously to avoid lumps. The mixture will thicken.

Gradually add about half of the warm melted ghee (about 1/2 cup), continuing to stir vigorously. The mixture will become glossy and begin to leave the sides of the pan. Keep the heat low to prevent burning.

Add the remaining ghee little by little (the rest of the 1 cup), stirring constantly. As you incorporate more ghee, the batter will turn grainy and then start to froth and show small holes; you should be able to see the bottom of the pan while stirring. This stage indicates the Mysore Pak is almost ready. Total cooking after adding syrup usually takes 8–12 minutes.

Stir in the crushed cardamom seeds and mix briefly to distribute the flavor.

Grease a 7x7-inch (or similar) square tray or small baking pan with a little ghee. Pour the cooked mixture into the prepared tray, smoothing the top with a greased spatula. Scatter the sliced almonds on top and gently press them in.

Let the Mysore Pak sit at room temperature for 20–30 minutes until it firms up but is still warm. For clean cutting, allow to cool slightly more if needed.

Using a sharp knife greased with ghee, cut into squares or diamond shapes. Serve once fully cooled or slightly warm. Store in an airtight container at room temperature for up to 5 days.

gram (besan) flour

ghee (clarified butter), melted

water

granulated sugar

cardamom pods, crushed

sliced or slivered almonds (optional)

Heat a heavy-bottomed skillet over medium heat. Add 1 tablespoon of the oil. When hot, add the dried chana dal and spread into a single layer. Dry-roast, stirring frequently, until the dal turns a deep golden brown and gives a nutty aroma, about 6–8 minutes. Transfer to a plate. In the same pan, add the urad dal and dry-roast, stirring, until golden and puffed, about 5–7 minutes. Transfer to the plate with the chana dal.

Prepare and roast dals

Wipe the pan if necessary and lower heat to medium-low. Add the remaining 1 tablespoon oil. Add the dry red chilies and roast gently until they darken slightly and become crisp, 1–2 minutes; be careful not to burn. Remove and set aside with dals. Add fenugreek seeds and roast for 20–30 seconds until aromatic (they brown quickly). Add black peppercorns and roast for 30–45 seconds. Transfer these to the plate with dals and chilies.

Roast chilies and spices

In the same pan on low heat, add the curry leaves and sauté until they crisp up and are fragrant, 1–2 minutes. Remove and allow to cool. Add sesame seeds and roast on low heat, stirring constantly, until they pop lightly and become fragrant, about 1–2 minutes. Remove and cool.

Curry leaves and sesame seeds

Spread all roasted components (chana dal, urad dal, roasted chilies, roasted fenugreek and pepper, curry leaves, sesame seeds) on a plate or tray and allow to cool completely to room temperature. Cooling prevents the powder from becoming pasty when ground.

Cool all roasted ingredients

Working in 1–2 batches (do not overfill), add the cooled roasted dals, chilies, roasted spices, sesame seeds, and curry leaves to a spice grinder or small high-speed blender. Add asafoetida and salt. Pulse in short bursts to achieve a slightly coarse, grainy powder — traditional podi has texture, not a flour-fine powder. Scrape down the sides as needed. Total grinding time per batch: 20–30 seconds, depending on grinder strength.

Grind to a coarse powder

Taste a small pinch and adjust salt if necessary. If you want a slightly smoother podi, pulse a few more times. Transfer the podi to a clean, dry airtight jar. Optionally, pour 1–2 teaspoons of hot oil or ghee over the top before sealing to help preserve aroma and enhance flavor. Let rest for a few hours for flavors to marry; podi keeps for 2–3 weeks at room temperature and longer refrigerated (up to 2 months).

Adjust texture and store

For traditional serving, mix 1–2 teaspoons of podi with 1 teaspoon of ghee or sesame oil to make 'podi thanni' and pour it over steamed rice. Alternatively, sprinkle podi over idli or dosa, or use as a dry condiment. Adjust podi quantity to taste.

dried chana dal

urad dal (split black gram, skinned)

dry red chilies (e.g., byadgi or kashmiri)

curry leaves (fresh or very dry)

asafoetida (hing)

black peppercorns

fenugreek seeds (methi)

sesame seeds (white)

salt

oil (neutral, e.g., sunflower or peanut)

ghee or sesame oil (for mixing with podi)

hot steamed rice or idli/dosa

Sketch the toy's final shape on pattern paper. Keep dimensions appropriate for intended age (example: overall length 18 cm, height 10 cm). Break the toy into main panels: base, top, sides, and any movable parts. Transfer patterns to the rubberwood plank and beech plywood.

Design & Pattern

Using the coping saw or bandsaw, carefully cut the transferred outlines from the rubberwood and plywood. Cut slowly to keep edges smooth. For small internal supports and movable parts (wheels, tabs), use plywood for better stability.

Cutting

Refine edges and curves with chisels and sandpaper (start with medium grit 120, finish with fine 220). Round all corners and any small protrusions to remove sharp edges—especially critical for children’s safety.

Shaping

Dry-fit parts together first to check alignment. Apply wood glue on mating faces, insert small wood dowels for stronger joints where appropriate, and clamp until glue sets (about 30–45 minutes). Use brass screws for accessible joints that may need reinforcement — pre-drill holes with the 6 mm bit to prevent splitting.

Joinery

If the design includes a small plush head or cushion, cut fabric shapes, fill with cotton batting, and stitch or glue seams using non-toxic fabric glue. Attach plush elements to the wooden body with small screws hidden inside or with strong non-toxic glue, reinforcing from inside so external fasteners are flush/safe.

Stuffed/Plush Elements (optional)

After assembly, sand the entire toy again using fine grit (220) to ensure smooth touch. Pay special attention to edges, joints, and any holes. Remove all dust with a dry cloth or tack cloth before finishing.

Final Sanding

Apply thin coats of food-grade, non-toxic water-based wood stain using small brushes. Allow each coat to dry per product instructions (usually 30–60 minutes). For multiple colors, mask off areas with painter’s tape and build colors in layers. Keep paint layers thin to avoid drips and maintain smooth edges.

Staining & Painting

Once stain/paint is fully dry, apply 2–3 thin coats of non-toxic clear varnish/sealer for durability. Lightly sand with fine grit (220) between coats for an even finish. Allow final cure time as per varnish instructions (commonly 24 hours).

Sealing

Attach small felt pads or soft corner guards at points that could contact surfaces. Ensure all screws are countersunk or covered, and any small removable pieces are secured so they are not a choking hazard. Test all moving parts for smooth operation and secure fit.

Safety Additions

Wear safety goggles and a dust mask whenever cutting or sanding. Use clamps to secure wood while cutting or drilling. Pre-drill holes for screws and dowels to prevent splitting. Keep a clean, well-lit workspace and keep small hardware out of reach of children until the toy is fully assembled and inspected.

Tool Use & Safety

Inspect the finished toy for loose parts, sharp edges, and toxic residue. Shake and apply pressure to joints to confirm stability. If including small moving parts (wheels, hinges), ensure they rotate freely without wobble and cannot be pulled off by normal handling. Label the toy with a simple maker mark and recommended age range.

Quality Check

Natural rubberwood plank (for body panels)

Beech plywood (for small parts & internal supports)

Hard cotton batting (for stuffing, if plush elements included)

Non-toxic water-based wood glue

Small wood dowels (6 mm diameter)

Brass screws (10–20 mm)

Food-grade, non-toxic water-based wood stain (assorted colors)

Food-grade, non-toxic clear varnish / sealer

Fine grit sandpaper (220)

Medium grit sandpaper (120)

Small felt pads or soft corner guards (safety)

Non-toxic glue for fabric (if using plush elements)

Coping saw or bandsaw

Drill with 6 mm bit

Clamps (small to medium)

Chisel set (small)

Measuring tape & ruler

Pencil and pattern paper

Small paintbrushes (sizes 0–6)

Safety goggles & dust mask

Combine fresh grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, salt and 1/4 cup water in a blender. Grind to a smooth but slightly coarse paste, adding up to another 1/4 cup water to reach a spoonable consistency.

Grind coconut base

Heat 1 teaspoon oil in a small pan over medium heat. When hot, add 1/4 teaspoon mustard seeds. Once they pop, add 1/2 teaspoon urad dal and a dry red chili; fry until the dal is golden. Add curry leaves and remove from heat. Pour the hot tempering over the ground coconut chutney and stir. Adjust salt as needed.

Temper

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/4 teaspoon mustard seeds; when they pop add 1/2 teaspoon urad dal and curry leaves. Add chopped red onion and sauté 3–4 minutes until translucent. Add chopped tomatoes and whole dry red chilies and cook 8–10 minutes until tomatoes break down and moisture reduces.

Sauté vegetables

Add garlic during the last 2 minutes so it softens but doesn't burn. Stir in tamarind paste, jaggery and salt; simmer 2 minutes to meld flavors. Cool slightly.

Transfer the cooked mixture to a blender and blitz to a smooth or slightly chunky paste (depending on preference). Taste and adjust salt or jaggery. If too thick, add 1–2 tablespoons water. Serve warm or at room temperature.

Rinse and drain the mint and coriander leaves well. In a blender, combine mint leaves, coriander leaves, green chili, ginger, lemon juice, roasted cumin powder, salt and 2 tablespoons water. Grind to a smooth bright-green chutney, adding up to 1 tablespoon more water if needed. Taste and adjust lemon or salt.

Combine tamarind paste, jaggery, ground cumin, red chili powder, salt and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring so jaggery dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened to a syrupy consistency. Remove from heat and let cool — it will thicken more as it cools. Strain if you prefer a smoother chutney.

In a dry skillet over medium heat, roast 3/4 cup raw peanuts, stirring, until golden and aromatic, about 6–8 minutes. Let cool slightly and rub to remove any loose skins.

Roast peanuts

In a blender combine roasted peanuts, garlic, green chili, tamarind paste, salt and 2–3 tablespoons water. Grind to a smooth or slightly coarse paste, adding water to reach a creamy consistency (about 3 tablespoons).

Heat 1 teaspoon oil in a small pan, add 1/4 teaspoon mustard seeds. When they pop, add a dry red chili and pour the tempering over the peanut chutney. Stir and serve.

Temper (optional)

The common tempering listed can be used to garnish coconut, peanut, or tomato-onion chutneys. Heat 2 tablespoons oil, add 1 teaspoon mustard seeds and 1 teaspoon urad dal. When mustard seeds pop and dal browns, add dry red chilies and curry leaves and fry briefly. Pour immediately over chutney to release the aromatic flavors.

Spoon each chutney into small bowls or compartments on a serving platter: coconut chutney, tomato-onion chutney, mint-coriander chutney, sweet tamarind chutney and peanut chutney. Garnish coconut and peanut chutneys with their tempering and a few extra curry leaves. Serve at room temperature alongside idli, dosa, vada or as accompaniments to snacks. Chutneys can be made ahead and refrigerated (mint and coconut best used within 2 days; tamarind keeps longer).

fresh grated coconut

roasted chana dal (dalia)

green chilies

ginger, peeled and chopped

tamarind paste

oil (for tempering)

mustard seeds

urad dal (split black gram)

dry red chili

curry leaves

ripe tomatoes, chopped

red onion, chopped

garlic cloves

dry red chilies

jaggery or brown sugar

mustard seeds (for tempering)

urad dal (for tempering)

curry leaves (for tempering)

fresh mint leaves, packed

fresh coriander leaves (cilantro), packed

green chili

fresh lemon juice

ginger, chopped

roasted cumin powder

tamarind concentrate/paste

ground cumin

red chili powder

raw peanuts (skinned)

garlic clove

red chili (for tempering)

urad dal

Measure out 1 cup fresh grated coconut, 2 tablespoons tamarind pulp, 2 tablespoons roasted chana dal, 2 green chilies (halve if large), 1 teaspoon chopped ginger and 1 teaspoon salt. Keep about 1 cup water near the blender for grinding. If using dried tamarind block, soak a small lemon-sized piece in 2 tablespoons warm water for 10 minutes and extract pulp.

Measure and prepare

In a blender jar add the grated coconut, tamarind pulp, green chilies, chopped ginger, roasted chana dal and salt. Add about 1/2 cup water to start.

Grind on medium-high speed until the mixture becomes a smooth, slightly coarse paste — scraping down the sides once. Add more water (up to the remaining 1/2 cup) a little at a time to reach a thick but pourable consistency typical of idly chutney (similar to yogurt thickness).

Taste and adjust seasoning: add the optional 1 teaspoon jaggery/sugar if tamarind is aggressively sour, or up to 1/4 teaspoon more salt if needed. Transfer chutney to a serving bowl and set aside for tempering.

Heat a small stainless steel or tempering pan over medium heat. Add 2 teaspoons oil and let it warm but not smoke.

When oil is hot, add 1 teaspoon mustard seeds. When they begin to pop, add 1 teaspoon urad dal and fry for 20–30 seconds until the dal turns light golden (stir constantly to avoid burning).

Break 2 dried red chilies into halves and add to the pan. Add 8 curry leaves and a generous pinch of asafoetida. Fry briefly (5–10 seconds) until the curry leaves crisp and the aromas release. Be careful not to let the dal or chilies burn.

If you like a slightly sweet note to balance the tang, drop 1 teaspoon jaggery into the hot oil for a few seconds so it melts slightly (optional).

Immediately pour the hot tempering over the prepared coconut-tamarind chutney. You should hear a sizzle as the hot oil hits the chutney which releases the flavors into the dip.

Stir the chutney gently to incorporate the tempered spices evenly through the dip.

Let the chutney sit for 2–3 minutes so the flavors marry. Serve warm or at room temperature alongside idly, dosa, vada or as a dip. Stores well in the refrigerator for up to 2 days; bring to room temperature and stir before serving.

Notes: For a more authentic Veena Stores style, maintain a slightly tang-forward profile with toasted chana dal for body and a bright tempering of curry leaves and mustard. Adjust green chilies to control spice level.