Wednesday, September 26, 2012

Sevaiya Kheer (with besan)

Roast some sevai in ghee.
Then roast 1 tbsp of besan in ghee. Add to this 1/2 lt milk and stir well to avoid lumps.
Add some condensed milk (optional), milk malasa, crushed almonds, cardamom powder, saffron etc. Bring to boil, and add sevai. Simmer for 5 mins and serve

Coffeehouse scones

Tried this recipe, and got amazing results...

Coffeehouse Scones:

2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda  
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, cold and cut into pieces
2/3 - 3/4 cup (160 - 180 ml) buttermilk
1 teaspoon vanilla extract (optional)

Preheat oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven. Line a baking sheet with parchment paper. 
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer the dough to a lightly floured surface and knead the dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.
Makes about 10 - 2 1/2 inch (6.5 cm) or 8 wedge-shaped scones.

Ajmeri dahi curry

Saw this on a TV show, as a part of a Chaat dish, tried it out to sip as a curry. Don't remember the name of the dish :(

Take 2 tbsp of curd and 3 tbsp of besan, mix well, add 5 cups of water and keep aside.

In a vessel, heat 3 tbsp of oil, and add to it mustard seeds. When they splutter, add 2-3 peppercorns, 1 clove, 1 broken bay leaf, 1 piece of cinnamon, some red chilli powder, some garam masala powder, asafoatida (pinch), some turmeric, few curry leaves and raw mango powder.

To this add the curd mix and bring to a boil. Add to it some ginger-chilli paste. After 10 mins, when it thickens, add salt to taste and serve.

Quite tangy and chatpata.