BADAM MILK WITH HOMEMADE MILK MIX POWDER

Badam/ Almonds has various health benefits and it is suggested to intake some almonds in our daily routine. Badam Halwa is one of my favourite with badam recipes. Badam Milk is also known as Badam Paal in Tamil. Badam Milk is a delicious and heavenly drink which you could serve warm or cold. My daughter just loved it. I always prepare it in the morning and refrigerate it for the evening, it tastes great when served chilled. Some days before I tried to make Homemade Badam Milk Powder and so today thought of sharing Badam Milk recipe with you all. It is rich and creamy drink flavoured with saffron. It is simple, easy and quick recipe and suitable for all special occasions with a meal or as a dessert or as a welcome drink. Badam Milk is the most nutritious drink that can be consumed by all.

                                                

INGREDIENTS:

1 Glass Milk

1 ½ Tablespoon Badam Mix Powder

½ -1 tablespoon Sugar [add according to your liking]

Few Saffron Strands

METHOD:

STEP 1 – In a pan, add milk, badam powder, sugar and saffron strands and mix well. There should not be any lumps. I don't have saffron so added saffron-cardamom essence.

STEP 2 – Keep it on the flame and heat it.

STEP 3 – Boil it for 1-2 minutes stirring continuously.

STEP 4 – When it comes to a rolling boil, switch off the flame and pour it in a serving glass.

STEP 5 - You can serve it hot or can refrigerated and served chilled.

NOTE: * You can search the recipe of "HOMEMADE BADAM MILK MIX POWDER" on my blog.

APPLE PIE MINI TART

What could be better than this mini apple pies....????These delectable mini apple caramel pies are perfect for cozy fall days or it's ultimate dessert to kick off the season. Just like the traditional version, these tarts have flakey crust and gooey, delicious center but are studded with diced apples and a hint of cinnamon. Isn't it a great combination!!  There is nothing better than the smell of the fresh apple pie baking in the oven. This is my first pastry crust from scratch. With a bunch of apples on hand I decided on apple pie, but not just one pie, many mini apple pies for something little different. Certainly just doing one pie would be easier but mini pies are a fun option for a change of pace. Apple pie is best served warm with a big scoop of vanilla ice-cream and caramel sauce drizzle on top.

 

INGREDIENTS:

For Pie Crust:

2 ½ Cup [375gm] Fine Flour/ Maida, more for dusting

3 tablespoon Sugar

1 teaspoon Salt

1 Cup [ 225 gm] Butter, cubed and chilled

4 tablespoon Cold Water

For Apple- Cinnamon Filling:

2 ½ Cup Apple, cut into fine pieces

¼ Cup Brown Sugar

3 tablespoon Corn Starch

1 teaspoon Cinnamon

¼ teaspoon Nutmeg Powder

1/2 teaspoon Lemon Juice

Some Other Ingredients Needed:

2-3 tablespoon Non-dairy Cream

1 tablespoon Brown Sugar

For Serving:

Vanilla Ice Cream

Caramel Syrup

METHOD:

For Pie Crust:

STEP 1 – In a large bowl, combine flour, sugar, salt and add the cubed and chilled butter and mix into flour with your hands.

STEP 2 – Gradually, add cold water, a teaspoon at a time and gather pastry into a ball. [See Notes]

STEP 3 – Divide the dough ball into two parts.

Using hands make flat discs with it and wrap them in a cling wrap/ aluminium foil and put in refrigerator and chill for ½ an hour or until dough is firm and cold, yet pilable. [see notes]

For Making The Filling:

STEP 1 – In a large bowl, mix together the chopped apple, sugar, corn starch, ground cinnamon, nutmeg powder, lemon juice and mix until well combined. Keep it aside.

For Mini Apple Pies:

STEP 1 – Pre-heat the oven at 350 degrees F/ 180 degree C for 10 minutes.

STEP 2 – Take out the dough from the refrigerator. Roll out the 2/3 of the pie crust dough onto a lightly floured working surface, about 1/8 inch thick. Put two parchment papers under and above the pastry dough which helps to roll it easily.

STEP 3 - Grease the mini tart moulds with butter.

STEP 4 – Then using 3 inch round form [like cookie cutter, bowl], cut 12 circles out of the dough.

Press each dough circle into the bottom of a greased mini tart shell/ muffin pan, leaving a tiny rim of the dough sticking out at the top.

STEP 5 –  Repeat the same with the rest of the dough to fill all 12 molds. Prick the bottom of the shells using a fork.

How to Proceed:

STEP 1 – Fill each cup/ shell with the apple pie filling until nearly full, about 2-3 tablespoon per shell.

STEP 2 – Roll out the remaining dough to create a top crust to cover each pie.

STEP 3 – To make a mesh design, use a knife/ pizza cutter and cut out thin strips of dough. Then lace together to form a mesh as shown in the photos below. 

STEP 4 – Cut out a circle of the weaved lattice/mesh dough just large enough to cover the top.

STEP 5 – Then using a cake spatula, carefully place the mesh on the top of the pie.

STEP 6 – Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed.

STEP 7 – Brush the top of each pie with non-dairy cream, then sprinkle with some brown sugar as desired.

STEP 8 – Put them on a baking tray and bake for 25-30 minutes or until the pie crust is lightly golden brown and the filling starts to bubble.
STEP 9 – Remove from the oven and set aside to cool for 10-15 minutes.

STEP 10 – Then very carefully loosen the edges of the pie with a sharp knife. Gently lift out from the mould. Serve immediately or transfer to a wire rack and cool completely.

Enjoy as they are or serve with a dollop of vanilla ice cream and drizzle with caramel sauce and relish with your family and friends. Serve when they are slightly warm.

NOTES:* You could also put all ingredients of pie crust in a food processor and pulse until a dough form.

                *Refrigerating the dough helps the shortening to become slightly firm, which helps to make the baked pastry more flakey.

               *If refrigerated for longer, let pastry soften slightly before rolling.

PALAK CHANA PULAO

Palak Chana Pulao is a very easy and quick recipe to prepare and nutritious one pot meal.suitable for kids lunch box. One pot meals are always so simple and less time consuming meals. I have seen this recipe  somewhere on food groups on Facebook and I really want to give it a try. I have some leftover cooked chickpeas on hand so I thought of making this.This mildly spiced rice is fragrant, delicious and real comfort food. With the holidays approaching you might want to spend more time with your family rather than spending much of your time spending in the kitchen. Spinach and chickpeas both are very strong personalities as far as ingredients are concerned, but they compliment each other in this wonderful and easily put together pulao. A simple raita is best combination for this rice/ pulao. Try out this recipe and I am sure you will like this. This recipe have chickpeas which are high in protein and spinach which is loaded with tons of nutrients.   

 

INGREDIENTS:

 1 Bunch Palak (blanched & pureed)

2 Cup cooked Chana

2 Cup Basmati Rice

1 Onion (medium size)

¼ teaspoon Turmeric Powder

½ teaspoon Red Chilli Powder

Salt as needed

2 teaspoon Oil + Ghee

To Grind:

1” Ginger

4-5 Garlic Clove

2 Green Chillies

 

METHOD:

STEP 1 - Soak and cook chickpeas with salt & water. (Water can be used for gravy).

STEP 2 - Wash & soak rice in water for 15 minutes.

STEP 3 - Add oil & ghee in a pressure cooker, then add chopped onion, chopped green chillies and ginger garlic paste and sauté well till the raw smell vanishes.

STEP 4 - Then add cooked chickpeas, turmeric powder, red chilli powder & salt, mix it for about 2-3 minutes.

STEP 5 - Next add grounded spinach & give a nice mix.

STEP 6 - Add drained Basmati rice. Give a quick mix and

add 1 -1/2 cup of water (adjust according to the quantity of rice).

STEP 7 - When the water starts boiling, check for salt & spice.

STEP 8 - Close the cooker with lid. After the first whistle simmer for 5 minutes & switch off the gas.

STEP 9 – Flavorful & protein rich meal is ready to serve.

Serve hot palak-chana pulao with your favourite raita, achar[pickle] and roasted papad and relish a one pot meal.

 

NOTES: *Here I missed the pictures for last two steps.

                 *Adjust the green chilli & red chilli powder accordingly to your taste.

                 *Colour of the rice depends upon the quantity of Palak (Spinach) added.

               *You can grind chillies, ginger & garlic in mixer pot to fine paste. Then use it in the recipe. Here, I have used chopped green chillies and ginger-garlic paste.

 

 

 

 

CHICKEN GHEE ROAST

Chicken Ghee Roast is a popular Mangalorean delicacy. Chicken Ghee Roast recipe where the chicken is a roasted and slow-cooked in spices in ghee resulting in tender, juicy and flavoursome chicken.  The name says it all. It is one of the most loved chicken recipes, from Karnataka. This chicken ghee roast recipe originated in the kitchen of Shetty lunch home, Kundapura, about 90 kms from Mangalore. But now this recipe has crossed borders and is a must have recipe in any Mangalorean non-vegetarian restaurants. The beauty of Mangalorean food is in its simplicity yet a fantastic depth of flavour. Authentic ghee roast chicken is an expansion of spicy and tangy flavours, made with lots of ghee, byadgi chillies, spices, tamarind and jaggery. I know the idea of ghee roast is very daunting especially when we look at the amount of ghee that goes into its making. But if there is one thing that you need to know about this dish it is “Do not skim on ghee”. This dish needs that ghee floating on the top and it is full of flavours, whatever you take a slice of bread to wipe it off the plate or add some rice to finish every drop of it. But don’t let go waste. Perfect when served with Steamed Rice or Neer Dosa. Here I served it with Kerala/ Malabar Parotta/ Paratha and relished.

INGREDIENTS:

500 gm Chicken

¼ Cup thick Yogurt / Curd

¼ Cup Ghee/ Clarified Butter

1 Onion, chopped finely

Salt to taste

1 teaspoon Jaggery

Few Curry Leaves

                                   

For Fresh Masala Paste:

4-5 Dry Red Chillies/ Lal Mirchi

8-10 Byadgi Red Chillies/ Byadgi Mirchi

1 ½ teaspoon Coriander Seeds/ Sukha Dhaniya

1 teaspoon Cumin Seeds/ Jeera

1 teaspoon Black Peppercorns

1 teaspoon Fennel Seeds/ Saunf

4-5 Garlic Cloves/ Lahsun

½ “Ginger/ Adrak

1 teaspoon Lemon Juice

1 tablespoon Tamarind Pulp

METHOD:

STEP 1 – Heat a pan on low flame. Dry roast both the chillies with coriander seeds, cumin seeds, fennel seeds, peppercorns till aromatic.

STEP 2 – Transfer on a plate and let it cool down.

STEP 3 – Now add all ingredients in a mixer pot, add lemon juice, garlic cloves, ginger and tamarind pulp. Blend to make a fine paste. Add 1-2 tablespoon water while blending to make it smooth and fine.

STEP 4 – Wash chicken pieces under running tap water.

STEP 5 – In a bowl, add chicken pieces, freshly grounded masala, curd and mix it well so that the masala will coat the chicken pieces. Cover it with lid.

STEP 6 – Cover it and keep it in refrigerator for 1 hour.

STEP 7 – After the said time, remove the bowl from fridge and keep it out for 15-20 minutes.

STEP 8 – Heat a pan with ¼ cup ghee on medium flame.

STEP 9 – Add chopped onion and roast it until raw smell vanishes.

STEP 10 – Then add marinated chicken pieces in it and mix well. Do not add any water at this stage.

STEP 11 – Cook on medium flame for 10-15 minutes stirring it occasionally.

STEP 12 – Now add ½ cup water and mix it well.

Cover the pan and cook for 15 minutes. Stir it in between.

STEP 13 – After 15 minutes, add jaggery, salt as per your taste and give a nice mix.

STEP 14 – Again cook it for some more time till chicken pieces are completely cooked.                                       

STEP 15 – Finally add curry leaves and mix it well and cook for just 1-2 more minutes.

Your chicken ghee roast is ready to serve.

                                     

Serve it hot with any Indian flatbread, steamed rice and enjoy. Here I have served it with hot and flaky Malabar/ Kerala Parotta and savoured it.

JINI DOSA

It’s been a long time I have posted any dosa recipe on my blog. If you are a regular reader of my blog you would know about my love for idlis and dosas. Today I am sharing a fusion recipe for dosa named as “Jinni Dosa” that tops in the list of dosa that we get.  Jinni Dosa a fusion recipe between the popular South Indian cuisine with the popular street food of Mumbai and is available at various outlets across Mumbai. It is actually very easy to make and requires a few ingredients along with the regular dosa batter. I have used my leftover dosa batter but you can use readymade dosa batter for this recipe. An ideal evening snack recipe which can also be easily extended for late-night dinner or perhaps for a morning breakfast recipe. This has a tangy, cheesy flavour to it and is served in a very peculiar way- standing up top on a plate with more grated cheese added as a garnish. It tastes well when served with schezwan chutney as well.  It’s a Special Dosa for all your loved ones.  

                                 

INGREDIENTS:

1 Cup Dosa Batter

1 tablespoon butter

2 tablespoon finely chopped Onion

2 tablespoon finely chopped Cabbage

2 tablespoon finely chopped Capsicum

1 tablespoon Spring Onion, chopped

2 Green Chillies, finely chopped 

1 tablespoon Schezwan Chutney/ Sauce

1 tablespoon Tomato Ketchup

¼ teaspoon Pav Bhaji Masala

Pinch of Salt

2-3 tablespoon Processed Cheese

METHOD:

STEP 1 – In a mixing bowl, add schezwan chutney, pav bhaji masala, salt and little water and make a thick paste. Keep this aside.

STEP 2 – Prepare the tawa for making dosa. First heat the tawa, sprinkle some water and wipe it up with tissue / kitchen towel.

STEP 3 – Now take a dosa batter in a bowl, add salt and whisk it well. Check the consistency.

STEP 4 – Once the pan/ griddle is heated up, add a ladle-full dosa batter and spread it like regular dosa. Here I have used regular iron tawa.

STEP 5 – Next add some butter and some schezwan chutney mixture prepared in step 1. Spread it well all over the dosa.

STEP 6 – Then add chopped vegetables starting with onion, capsicum, cabbage, chillies and also grated cheese.

STEP 7 – Now cut the dosa using a pizza cutter as shown in the picture. [see notes]

STEP 8 – Roll the pizza stripes as shown.

STEP 9 – Transfer them on a serving plate.

                                        

STEP 10 - Serve it in standing position with some onion, capsicum, spring onion and grated cheese added in.

NOTES: *If you are using non-stick tawa then follow this the procedure given below:

STEP 1 – Do as it is until step number 6. Roast dosa till crispy.

STEP 2 – Avoid cutting directly on tawa. Instead, roll the dosa to other ends

                                   

and transfer on a plate.

STEP 3 – Then cut it into 2-3 pieces as shown in the picture below.

                                   

STEP 4 – Serve it in standing position with some onion, capsicum, spring onion and grated cheese added in.