9799692b348 Nivedhanam: 2012-10-21

Saturday, October 27, 2012

Badam Milk Shake (பாதாம் மில்க் ஷேக்)

A very tasty and yummy drink.

Almonds – 1 cup
Water – 3 cups
Milk – ¾ cup + 2 ½ cups + 1 cup
Saffron – A heavy Pinch
Edible Camphor – A Pinch
Cardamom Powder – ¼ tea spoon
Sugar – ½ cup

Badam Milk Shake - IMG_3616 - Copy

Preheat the oven to 200 degrees F and keep the almonds in water in the oven for 1 hour. Alternatively you can soak the almonds in warm water for 3 to 5 hours. Peel the almond skin and set aside. Soaking or keeping in the oven enables easy peeling.
Heat 2 ½ cups of milk in a microwave for 5 minutes or until it is almost boils. Alternatively bring 2 ½ cups of milk to a boil on the stovetop.
Grind peeled almonds with ¾ cup milk to a smooth paste and set aside.
Add milk to a pan and bring it to a boil and add the almond paste and stir continuously
Cook on medium to medium low heat for 15 minutes until the mixture thickens
Heat a ladle and add saffron to the ladle and heat for 10 seconds. Crush the saffron with mortar on the ladle and add it to the boiling milk almond mixture
Add edible camphor, sugar and cardamom powder to the milk almond mixture
Remove from heat and allow it to cool for at least 30 minutes. This will thicken considerably after cooling
Now add 3 cups of cold milk and mix well and refrigerate
Garnish with charoli, crushed almonds and serve chilled!!!

Sending this to Milk Sweets, Know your Sweetness - Sugar, Jagruti's page, WTML - Sweets and Savories

Wednesday, October 24, 2012

Chilli Parotta (சில்லி பரோட்டா)

Some dishes are not at all homey. They never remind of home food. But they may remind of your favorite food at a restaurant. I remember eating a dish called “Chili Parotta” at Vasantha Bhavan during my college days and it was so delicious. We used to go there and order this with raitha and coke.. This was definitely on our order when I went with my family and are mine and my dad’s favorite. Being in US, I did not get this dish to taste. I remember wanting to eat this dish and will look for it in a lot of Menus. But I was so happy when I tried it at home and was able to get that same (ok similar) taste. My husband also likes it and now I am so happy to not wait for going to Vasantha Bhavan to eat it. Although if I go to Vasanta Bhavan again, I would order this!!! At restaurants, I think it is made with parotta which is made with maida. At home, I did it with chapathi which is made with whole wheat flour. I have this control on what I eat and I can choose maida or whole wheat flour.. I love this control.. Calling me a control freak!!!
Chilli Parotta - IMG_1737
Parotta – 4
Green Chili – 5
Red Chili – 3
Cumin Seeds – ½ tea spoon
Cashew – 1 table spoon
Cloves – 5
Bay Leaves – 2
Onion (thinly sliced) – 1 cup
Tomato (diced) – 2 table spoons
Garlic – 2 cloves
Ginger (grated) – 1 tea spoon
Oil – 4 – 5 table spoons
Asafetida – 1/8 tea spoon
Red Chili Powder – ½ tea spoon
Chili Sauce – 2 table spoons (add one at a time, taste and add more if required)
Soy Sauce – 2 tea spoons (add one at a time, taste and add more if required)
Coriander Leaves – 1 table spoon
Tomato Paste – 1 table spoon
Turmeric Powder – ½ tea spoon
Salt – ½ tea spoon
Jaggery – 1 tea spoon

Chilli Parotta - IMG_1728
Cook the Parotta and cut them into small cubes like an 1 inch piece and set aside
Heat 4 table spoons oil in a pan and once hot, add cumin seeds, fennel seeds, cloves, cinnamon and bay leaves
Add cashew and sauté until light golden on the cashew
Add the green chili, ginger and garlic and sauté for 30 seconds
Add onion and salt and sauté the onions until done
Add tomato paste and mix well and add the tomatoes and cook until the tomatoes are done
Add turmeric powder, red chili powder and asafetida
Add the soy sauce, chili sauce and the jaggery
Once all the spices are well cooked and the raw flavor is gone, add the parotta pieces
Mix all well to ensure they are well incorporated. Add more oil if required
Cook for 2 minutes on medium flame, stir in between to ensure that they do not burn at the bottom, and remove from heat and garnish with coriander leaves
Serve hot!!

Tuesday, October 23, 2012

Hash Brown / Rosti (ஹாஷ் பிரவுன்)

Hash Browns or Rosti is a type of a dosa made with???? Very hard to guess as it has no flour... The batter is actually potatoes!!! So no flour, no gluten... This one is little tricky but easy to make... It takes around 20 minutes in total from start to finish doing this... Flipping the hash browns is a real trick as this one can break easily when trying to flip. Flipping this should be similar to flipping the cake... Onion is an optional ingredient but adds a lot of taste and flavor. I got this recipe from Alton Brown’s show – Good Eats. I did not do a good justice of photographing this as we were in a hurry for eating this!!
  Hash Browns - IMG_5402
Potatoes (Medium Starch) – 3
Butter – 3 table spoons
Onion – ½ cup chopped
Salt – ¾ teaspoon
Pepper – ¾ teaspoon

Hash Browns - IMG_5400
Refrigerate the potatoes overnight is preferred... One can do without it also. Putting the potatoes in fridge increases their sugar and will make them brown better...
Use a scraper and scrape the potatoes and onions and keep aside
Squeeze all the excess moisture out by pressing with hand. There should be no moisture to get crispy outside and slightly soft and chewy inside
Once a lot of moisture is removed, use a salad spinner to remove the little bit more moisture
Heat ½ table spoon of butter in a skillet. I used Dosa tawa
Take 1/3rd of the potato mixture separately and add ¼ tea spoon salt and ¼ tea spoon pepper
Spread them on the buttered tawa with hand
Make it to a square shape and press from top to get a firm shape
Allow this to cook on medium low for around 5 minutes
Spread ½ tea spoon butter on the side that is up now and flip the hash browns by using the transfer to plate by sliding and inverting from plate to the tawa back technique
Now the hash browns are flipped. Allow the other side to cook for 3 minutes or until done
Remove from heat and serve hot as is or with sour cream, tangy sauces.
Hash Browns - IMG_5406-1-1-1

Sunday, October 21, 2012

Quinoa Idli (Instant)

Quinoa – something I heard a few years ago. A very healthy grain which is a rich source of protein. I got this recipe from here and we love it.. Anytime a quick breakfast, a healthy breakfast and a tasty one is surely a winner as it comes more repeatedly on the menu. This idli screams healthy and is delicious. I served it with coconut chutney.
Quinoa Idli  - IMG_4845
Quinoa - 1 cup quinoa
Oats - 1/2 cup 
Kezhvaragu Maavu / Ragi flour – 1/2 cup
Sooji / Ravai / Semolina – 1/2 cup
Curd / Yogurt - 1 cup
Coriander Leaves - 2 table spoon (chopped)
Baking Soda – 1 tea spoon
Salt – 1 tea spoon

Quinoa Idli  - IMG_4842 (2)
Heat a pan on high heat for around 2 minutes, and reduce the flame and roast the quinoa for around 2 to 3 minutes and grind to a powder and set aside.Do the same for oats also. Grind them both to a powder and set aside

Mix the ravai, kezhvaragu maavu, salt  and baking soda with the powdered quinoa and oats. Initially add about 1 cup of curd and mix them well with a spatula. Add the chopped coriander leaves and add the remaining yogurt and stir to combine.
The batter should be similar to a normal idli batter consistency, if not add some more water. Grease the idli moulds, and the pour the batter, steam it in the cooker until the idli's are cooked.
Serve warm with sambar and chutney.

Sending this to CWS – Oats, Priya’s page, Breakfast Club, Breakfast Club
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