Badam Milk / Almond Shake

I realised that its been a long time since I made any good beverage. The summer is still soaring and will be at its peak for the next 2 more months over here. So I thought why not I make a drink which is chilled, tasty & healthy too at the same time. As am not a big fruit fan, I preferred using almonds for my drink. Badam Milk, was a popular choice at my College Canteen days. The chilled bottle of a Badam Milk made my whole day so good & refreshing. Hence I made this refreshing drink yesterday just to re live my College Canteen days with my friends.

And its a "Fit & Fabulous Friday" too, and Almonds/Badam is super rich in vitamins & dietary fiber. The Vitamin E in it helps to improve the skin complexion, which I think all the ladies will be happy to know. In India, Almond drink is served in almost all the regions at different festive occasions because, Milk is considered to be very auspicious & with Almonds in it, makes the simple milk, "droolworthy". Try it & you will like it. ;)

Ingredients:

• 20 almonds / badam
• 3 cups of milk
• 1 cup of milk (separately)
• a pinch of saffron
• 1/4 tsp of crushed cardamom
• 1/2 cup sugar

Method:

1. Blanch or soak the Almonds in a small bowl in some warm water for atleast 2 hours. Drain & remove the skin of the almonds. The skin will be very easy to peel off.
2. In a saucepan, boil the 3 cups of milk at a medium heat.
3. While the milk is boiling, blend the blanched almonds with 1 cup of milk in a blender. Make sure the almonds are fully ground and mixed in the milk.
4. When the milk in the saucepan starts boiling, reduce the heat & pour the blended almond milk in it. Stir well & frequently for another 15 minutes.
5. After 20 minutes, add the sugar & saffron & stir again & cook the milk for another 10 minutes. The saffron will leave its colour & the milk will give out a nice yellowy creamy texture.
6. At this point add in the crushed cardamom & cook for a further 5 minutes. The Badam Milk is ready to be served hot.
7. You can also cool the milk in room temperature & later on chilled in a refrigerator. Serve chilled by grating one almond over the milk.

PS: If you feel that your milk has become too thick, add in some more cold milk to correct the consistency. The sugar too can be put less or more. The more, the better. ;)

This recipe is linked to the "Fit & Fabulous Friday" Event hosted by http://ameessavorydish.blogspot.com/2011/07/fit-and-fabulous-fridays_29.html

First "Guest Recipe" on LAC of "Minced Meat Pasta with Rum & Cheese"

This recipe of "Minced Meat Pasta with Rum & Cheese" is brought to you by my very good friend Simran Wahan, who has tried & tasted herself at her home & recommended the same to be published on my blog. I was also super excited as this is the very first "Guest" Recipe & that too from a non blogger. So excuse the clarity of the photographs as she had no intention of sending this recipe to me but later changed her mind. Thank You Simran for your lovely recipe, and am sure your recipe will be seen world wide & will be tried out by some foodies at their respective kitchens, including me. ;)

Ingredients:

• 200 gm pasta (Any of your choice)
• 500 gm minced meat
• 20 ml rum (Simran says, if you can handle it, add more ;) )
• 200 gm sweet corn soup powder (any corn based soup)
• 5-6 cloves of garlic (crushed)
• 10 gm sugar
• loads of grated cheese (preferably mozzarella or cheddar)
• fresh sprig of thyme or dried thyme to sprinkle at the end
• salt & pepper to season

Method:

1. In a saucepan, boil water and cook the pasta as per the packet's instruction. Drain & keep it aside.
   
2. Take a pressure cooker & add the minced meat & pour minimum water & required salt and steam cook for at least 20 minutes.
3. Wait for the pressure to go & open the lid. Now add in loads of black pepper powder & some salt only if needed. Also add in the crushed garlic & mix well until all the water has evaporated & the meat is nicely roasted.
   
4. Now add in the sugar & pour in the rum & switch off the heat. Keep it aside.
5. In a saucepan, make a thick soup out of the soup powder (Make the soup as per the packet's instructions).
   
6. Now the layering begins. Take your pasta serving dish & layer the above items in the order mentioned. Spread the soup at the bottom of the dish. Then layer some pasta over it.
   
7. The spread a layer of minced meat. And grate some cheese over it. Again layer a round of the left over Pasta, & some more cheese to end. Sprinkle on some dried thyme on top.
   
8. Bake your layered pasta dish in an oven at 350 degree Celsius, until the cheese melts over your tasty pasta.
   
9. Drizzle on some rum over it if you want & serve piping hot with some garlic bread & honey chilli sauce.

Malabar Fish Curry

Its been months, since I bought some fresh fish from a fishmonger. I always opt for the easy to clean & cook shrimps or prawns. But last Saturday, I saw this fresh sardines butterfly fillets, fully cleaned, scaled & bones removed. That was specially kept for Barbeques. My heart skipped a beat & asked me "You miss Kerala, Don't you? My mouth was salivating uncontrollably & my brain had already decided the menu for the day. "Malabar Fish Curry" & "Sardines Fry" with plain white Rice. I wanted it to be a "Pukka Malayalee lunch" with an hour long nap after that.

The only reason why I avoid Sardines is, the more it tastes good, the more it makes the whole house smelly. And I just pray to god that no neighbours or friends turn up for a few days after my Sardine cooking. It is so very embarrassing when they sniff their nose frequently. :( Anyway, this will not stop me making some delicious fish curry & fry. The "Sardines fry Kerala style" will soon follow but for now, let me take you to Kerala, with my Fish Curry Recipe.

"Malabar", is a popular name given to the southern most state of India, Kerala. And the Malabar Cuisine, without doubt will have the use of coconuts in all forms. So choose your favourite fish & cook it up in a Malabari style coconut gravy. yummy yum!!

Ingredients:

• 10 Sardines / Mathi / Chala (Can use any fish of your choice, cleaned & cut into biteable chunks) usually sardines are used as whole in the gravy unlike other types of fish.
• 1/2 cup grated coconut
• 1/2 cup coconut milk
• 2 medium sized onion (finely chopped)
• 1 big tomato (cut into chunks)
• 1 tsp tamarind paste or 1/2 lemon sized tamarind (soaked in 1/2 cup warm water)
• 3-4 green chillies (slit length wise)
• 2" ginger (finely chopped)
• 7-8 cloves of garlic (finely chopped)
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp coriander powder
• 1 star anise
• 1 sprig of curry leaves
• 2 tbsp oil (preferably coconut oil)
• salt to taste

Method:

1. Take a deep based frying pan & heat 1 tbsp of oil. Now roast the grated coconut, half the chopped onions, star anise, ginger, garlic & the curry leaves until they turn into light golden.
2. Cool & grind the roasted mixture into a wet paste adding required water.
3. Heat the previously used pan again adding the remaining oil. Fry the other half of the chopped onion in it until they become translucent. Add the tomato chunks to it. Mix well.
4. Now add the wet paste to it & mix well for at least 2 minutes until the raw smell goes. To it add the red chilli powder, turmeric powder, coriander powder, salt to taste. Mix well.
5. Add the tamarind paste or pour the tamarind extract at this point. Add another cup of water & let it boil. Add the slit green chillies to it.
6. When the water starts to boil, add in the fish pieces to it & let it cook for 8-10 minutes or until the fish is almost done.. Cook on a medium -low heat.
7. Now pour in the coconut milk & stir well. Cook the curry on a low heat for a further 4 minutes. Switch it off & garnish it with a sprig of curry leaf & a tsp of coconut oil.
8. Serve hot with plain white rice & some fried Sardines for accompaniments. Super Delish!!

Spicy Nasi Goreng

Have you got loads of left over rice from yesterday? Don't know what to do with it apart from the usual curd rice, lemon rice or tomato rice? Why not try making "Nasi Goreng" with it for a change. I had a similar situation last night. So just took out my cold rice from the refrigerator, improvised it by mixing some vegies, eggs, garlic, onion & some soy sauce. And served a spicy hot fresh dinner in minutes. :) Nasi Goreng, is the National dish of Indonesia. It is popular in most of the South Asian countries & has got a Chinese influence to it if you see the use of the ingredients. It actually means fried rice where pre-cooked rice is mixed with any combination of veggies, chicken, prawns or eggs with the rice.

You can cook fresh rice but should be done before hand & cooled for a long period of time. Or else, like me, use the left over rice to make this tasty & colourful Indonesian fried rice, if it has been kept well chilled. I didn't have plans to actually put this on my blog, but later changed my mind. So apologies for not clicking the step by step pictures like how I normally do. This is a very easy recipe & am sure, you wouldn't need the pictures at all. ;)

Ingredients:

• 300 gm long grain rice / Basmati rice (rinsed)
• 2 eggs (beaten)
• 3 cloves of garlic
• 2 thai red chillies (can use finger chillies too), finely sliced
• 2 onions (finely sliced)
• 3 tbsp groundnut oil
• 1 yellow bell pepper (seeded & sliced julienne)
• 2 carrots (sliced julienne)
• 2 tbsp dark soy sauce
• 4 spring onions (finely chopped)
• 1/2 cup chopped coriander leaves

Method:

1. Place the rice in a wok, add 600 ml water & bring to the boil. Cover & cook over a very low heat for 15 minutes, until all the liquid has been absorbed. Tip into a shallow dish & leave it to cool.
2. Meanwhile, heat the wok. Add the eggs & cook, stirring until scrambled. Remove & set aside.
3. Blend the garlic, half the sliced chillies & half the sliced onions to a fine paste.Heat the oil in the wok & fry the paste for 2 minutes. Add the rest of the onion & chilli plus the vegetables & stir well for 4-5 minutes.
4. Add the cold rice & mix well for 3 minutes. Stir in he soy sauce, spring onions & eggs & fry until piping hot. Serve immediately.

Cinnamon French Toast

Every one knows to make a simple French Toast, so this won't be difficult at all. Am just adding up some cinnamon into the original version. This was our quicky breakfast today morning, because I got up a little late than usual.

This is a sweet version of eggy bread that's wonderful for a lazy weekday breakfast making. Have a bite & off you go for your work. :)

Ingredients:

• 4 eggs
• 4 tbsp milk
• 6 slices of bread
• 1 tsp ground cinnamon
• 4 tsp sugar
• 1 tsp oil (or a cooking oil spray)

Method:

1. Mix half the ground cinnamon with the sugar & set aside.
2. Beat the remaining cinnamon together with the eggs & milk in a shallow dish. Cut the bread into triangles & dip into the egg mixture.
3. Heat a non-stick frying pan & spray some oil. Cook the eggy bread one by one, cooking both sides for 2 minutes, over a medium heat, until crisp.
4. Sprinkle the french toast with some cinnamon sugar.

Wanna make it healthy?? Try substituting skimmed milk, wholemeal bread & low fat cooking spray instead of the above said ingredients.

Sausages in Ketchup

I just had to put this recipe before I forget it, because this recipe is so easy that it will get lost amidst the other mighty dishes on the blog. I first learnt this recipe from Arun's mom. She used to make this dish when she had no mood of cooking & wanted to close the kitchen soon, to be with us in the living room for a game of cards. :) Last week, this recipe came handy when we wanted to watch a movie on the television & I had to quickly finish off the kitchen chores.

I have used "Lincolnshire Sausages", cos its the tastiest of all sausages what you get here in the UK. You can use any type of sausages or frankfurters. This can be had as a quick under 20 minute dinner or even as an appetizer. I suggest, you use the cocktail sausages when it is made as an appetizer. It will be a change from the usual "just roast the sausages" recipe. Take your notes and pen down this one fast. :)

Ingredients:

• a pack of sausages (6-7 sausages approx)
• 1 medium onion (thinly sliced lengthwise)
• 4-5 tbsp tomato ketchup
• 1 tsp oil
• salt & loads of pepper for seasoning
• chopped coriander leaves (optional)

Method:

1. Cut the sausages into 1/2 inch thick round slices. If you are using cocktail sausages, do not cut it.
2. Heat a non stick frying pan and add the oil. We are using very little oil because sausages will ooze out oil while cooking. When the oil is hot, add the sliced onions. Saute well till it is translucent.
3. Now add the sausage slices & mix well. Let the sausages get cooked and slightly roasted. Stir frequently. Add salt at this stage & some pepper. (more the pepper, better the taste).
4. When you think that the sausage is fully cooked and starting to get brownish on the outside, add in the ketchup. Mix well until the ketchup coats well with the sausages. Add some more pepper if you want. Keep it on the gas for few more minutes and switch it off.
5. I used some generous amount of coriander leaves & mixed it at the end to give that "Desi" flavour. {My "Indianness" will never leave me and go ;) }

Missi Roti

"Padharo Mharo Des", Thats right!! It was a Rajasthani lunch for us today. The popular phrase of the land of the Desert means, Welcome to our land! And What a beautiful land it is...So rich in culture, heritage, FOOD of course. This West Indian State boasts some of the amazing touring spots. I have been travelling all over India with my dad, all my life but never got a chance to visit this wonderful place & I regret that. So now I always pester Arun to make a trip to Rajasthan during our Indian Holidays. If I was the Brand Ambassador of Rajasthan Tourism, I would be promoting the wonderful sight of Sand Dunes, the Desert Festival of Jaisalmer, The Palace on Wheels, The Ghoomar Dance, The Bandini (Tie & Dye) Salwars & Sarees, the Grand Palaces & obviously the yummy food (Lal Maas & Ghevar). So much to see & experience & just one life!! mmph!!

Anyway, so today I share a popular Rajasthani Roti (Indian Bread) recipe, which is called Missi Roti. When two or more types of flours are combined to make Rotis, it is called Missi. It can be Wheat flour & Millet, Wheat flour & Maize flour etc. This Roti is a combination of Wheat flour & Gram flour. Gram flour is used in almost every dish of West Indian cuisine & today I wanted to use my gram flour which was lying in the cupboard for quite a while. :) Here goes the simple recipe:-

Ingredients:

• 1 cup wheat flour
• 1 cup gram flour (besan/chickpea flour)
• 1 medium onion (finely chopped)
• 3 green chillies (finely chopped)
• 1/2 tsp red chilli powder
• 1/2 cup coriander leaves (finely chopped)
• 1/2 tsp ajwain (carom seeds)
• salt to taste
• 1 tbsp oil
• flour for dusting
• ghee/clarified butter

Method:

1. Mix the wheat flour & gram flour together in a bowl. Add the chopped onions, green chillies, red chilli powder, coriander leaves, carom seeds, salt & the oil to it. Make a smooth dough of it by adding required water.
2. Cover & keep for few minutes. Meanwhile, heat a roti tawa. Divide the dough into equal lemon size balls. Roll each ball into a flat round thin roti with the help of some flour to dust.
3. Put the roti on the tava and cook on both sides until they are perfectly done. Spread on some ghee on both sides and serve hot with Rajasthani "Gatte ki Sabzi" or just pickle.

Am yet to master the art of making a perfect "Gatte ki Sabzi" hence am not be putting the recipe of it on my blog. Need some time friends..... :)

I have sent this recipe to an event called "Flavours of Rajasthan" hosted by http://sonu-palatecorner.blogspot.com/2011/06/yay-my-200th-post-is-announcement-of.html & http://www.simplysensationalfood.com/p/simplyfood-events.html

Pasta with Spinach & Pine Nuts

Am getting ready for the "Fit & Fabulous Friday", so this is yet another healthy Pasta dish coming up. I love all kinds and shapes of Pasta. I also do love stocking up different pastas in my so called Pantry (cupboard). When I get bored, I go to the pasta cupboard and run my hands through it thinking which shape should I use for today's dinner? ;) (yeah, the pasta obsessed me!!)

I made this dish in the morning for Arun's Lunchbox menu to take it to his office. This recipe is inspired by Nigella Lawson's "Curly Pasta with Feta, Spinach & Pine Nuts". Instead of the curly pasta, I have used "Dischi Volanti" & I have avoided the Feta cheese as well as the "allspice" seasoning. Why? for the simple reason that I didn't have those. :) I loved this dish & and am sure you too will like it as the Spinach does make the difference here. So here goes the recipe:

Ingredients:

• 250 g dischi volanti pasta (or any kind /shape of pasta)
• 250 g fresh / frozen spinach (if frozen, thaw it before using it. If fresh, roughly chop it)
• 1 medium onion (finely chopped)
• 50 g pine nuts (can use toasted almonds)
• 2-3 cloves of garlic (finely chopped)
• 2 tbsp of olive oil
• 1 tbsp grated parmesan cheese
• salt & pepper to season

Method:

1. Cook the pasta as per the packet instructions. Add salt & a bit of oil in the boiling water while cooking pasta. Before straining, keep aside half cup of pasta water aside for future use. Strain & keep the pasta aside.
2. Toast the pine nuts for 3-4 minutes or until they become golden, in a hot dry frying pan. Keep aside.
3. Heat a pan & pour the 1 tbsp of olive oil & put the chopped garlic to it. You can also use garlic infused oil instead of putting garlic & oil separately.
4. Add the chopped onion to it & saute well until it becomes light brown. Now add the chopped spinach to it. Season it with some salt & a generous seasoning of pepper (we are using pepper instead of Nigella's allspice). Also add the previously kept pasta water to it. Cook well. It will take 4-5 minutes for the spinach to cook.
5. If you think that the spinach has cooked, add in the cooked pasta & mix well. Switch off the heat. Add in the toasted pine nuts, drizzle the remaining olive oil & mix in the parmesan cheese. If you want, add some more salt & pepper.

Linking this recipe to ameessavourydish.blogspot.com where she is hosting a link party "Fit & Fabulous Fridays".

I have also linked this page to an ongoing event "Healthy Snacks" hosted by http://deepthidigvijay.blogspot.com.

Oven love & some (White) Chocolate Chip Cookies

"A new home(the pic below), a new kitchen and a new oven as well". :) I am almost settled in my new home and getting used to the daily routine like before. Well, as usual the kitchen is small (well...any kitchen is small for an Indian cook) as it suits the typical English cooking. And I also dread the "HOT PLATE". It spoils my entire cooking pace and makes me do things in a hurry....oh oh look ...there goes another burnt chapathi....Hurry up, u got to match with the heat of the plate!!

But the more I hate the Hot Plate, the more am loving the oven. The owners have installed a brand new oven in this house (Oh! Bless them!!). And today I actually wanted to try out the very simple chocolate chip cookies in it to see how it turned out. And I got a tear in my eye when I saw those little scoops of dough, forming into crispy big round cookies, just like you get in a good bakery shop.

So to celebrate my house warming with all you foodie lovers, here's my simple recipe of a Chocolate Chip Cookie. I have put white chips cos Arun likes white chocolate & I have added cocoa powder to satisfy my chocolate desire. ;)

Ingredients:

• 150 gm unsalted butter
• 125 gm soft light brown sugar
• 100 gm caster sugar
• 1 tsp vanilla extract
• 1 egg
• 1 egg yolk
• 300 gm flour (sieve and keep it)
• 2 tbsp of cocoa powder (optional)
• 1/2 tsp soda bicarbonate
• 300 gm chocolate chips (white or brown)

Method:

1. Preheat the oven to 170 degrees celsius.
2. Melt the butter in the microwave for 30 seconds & keep aside. Take a mixing bowl and mix in the brown & white sugar. Pour the melted butter over them & beat well until soft.
3. Pour in the vanilla extract, egg & the yolk to the sugar mixture & beat well together until light & creamy.
4. Slowly mix in the flour & the soda bicarb & cocoa powder to the creamy mixture until nicely blended in. Then put in the chocolate chips.
5. Be ready with your baking tray or sheet. Scoop the cookie mixture with an ice cream scoop & plop them onto the tray or sheet maintaining the distance of 5-6 cm between each cookie. Make in 2 or 3 batches if the mixture is more.
6. Put the baking tray inside the oven & bake for at least 15 minutes or until the edges are lightly crisp.
7. Another way of knowing whether the cookies are done is by moving the cookie by a knife. If the cookie doesn't stick to the bottom, then take the tray out. Cool the tray for 5 minutes before touching the cookies.

Yummy cookies are now ready to be gobbled off.