Saturday, 10 January 2015

Biscuit Pudding


Biscuit Pudding
While doing winter de-cluttering and organising, I found a few packs of biscuits. Although biscuits do not tend to get wasted, I wanted to try some dish with them. I chose biscuit pudding and when looking up recipes, I learned that it is rather popular in SriLanka. I have adapted Tarla Dalal’s recipe here...

Note: 
1. some people who do not like coffee may prefer to have he biscuits dipped in milk rather than coffee
2. replace dark chocolate with milk chocolate if you prefer

12 Rich tea biscuits or Marie biscuits
1 tablespoon instant coffee powder
5 tablespoon sugar
3 tablespoon custard powder
1 ½ cups milk plus 3 tablespoon milk
100g dark chocolate, melted
Grated nuts for garnish

Dissolve coffee powder in hot water. You need enough water to quickly dip the biscuits in it. Dip the biscuits very briefly then break them into pieces and put in individual serving bowls


Dissolve the custard powder in 3 tablespoon milk

Heat the rest of the milk until it is just about to boil. Now add the dissolved custard powder and make sure you stir well. Cook on low flame until it coats the back of the spoon.


Now add the sugar and melted chocolate and stir well. It will thicken but still be of pouring consistency.


Pour this on the biscuit and garnish with chopped nuts

Thursday, 25 December 2014

Cornmeal Savory Bread


Cornmeal Savory Bread
My oven was literally gathering dust as I have barely been using it. Apart from roasting some veggies to make pasta sauce for the kids, I have just not been using the oven. So, this holiday season, I decided to bake like I used to, if possible, get better ;)

One of my close friends likes savory breads and I wanted to make one for her. I picked cornmeal bread and adapted the recipe from bonappetit.com. I smeared a piece with cheese and it went down well with my five year old so I guess it is job well done!

Note:
1. I have reduced the number of eggs so have used more milk and also vinegar. You can skip the vinegar and increase egg to two but you may not need the water in that case. 
2. I used a mixture of middle eastern herbs. 

1 heaped teaspoon dried herbs
1 1/3 cup all purpose flour
1 1/3 cup cornmeal flour
2 tablespoon sugar
½ teaspoon salt
¾ teaspoon baking soda
1tablespoon baking powder

1 egg
3 tablespoon oil
1 cup yogurt, beaten
¾ cup milk
¼ cup water
1 teaspoon apple cider vinegar
A knob of butter

Grease an 8x8inch dish with butter (I used a rather rectangular dish but was fine with it) and preheat oven to 170degC
Mix all dry ingredients in a large bowl

Mix all wet ingredients in medium bowl

Pour wet ingredients into dry ones and mix. Add the vinegar and mix briefly. Scrape the batter into the greased dish. The batter may be slightly thick. Bake for 25-30 minutes or until a skewer comes out clean.



Thursday, 13 November 2014

Agathi Keerai Poriyal



Agathi keerai in Tamil, scientific name is sesbania grandiflora and in English the spinach variety is called as august tree leaves or humming bird tree leaves. It is extremely nutritious like most leafy greens. It is part of the special food prepared on dwadesi, the day after ekadesi. Reason is that on ekadesi, Hindus normally fast and we are expected to break the fast next day with a certain menu. One of them is agathi keerai as it has ability to sooth stomach ulcers. Some may fear the fasting but it is interesting how our ancestors had thought through it and designed the menu around it. It is not often that I get hold of these but here is what I made with them this time…

3 tablespoon mung dal
4 tablespoon grated coconut (I used dessicated coconut)
1 dry red chilly
1 bunch agathi keerai, leaves taken off the stalk and washed well
1 teaspoon mustard seeds
Salt to taste
Turmeric powder
Asafoetida

Cooking oil (I used coconut oil)

Heat oil in a pan and add mustard seeds and after it splutters, add turmeric powder, dry chilly and asafoetida. 

Add the leaves, required water and allow it to cook and add some salt half way through


In another small pan, add the dal and cook it with required water. The dal should be well cooked but not mushy



Once leaves are cooked and all water is dried, add mung dal and coconut and fry for couple of minutes
Serve with cooked rice!