Masala Milk

Masala Milk


Hotel Saravana Bhavan was first started in K.K.Nagar and that is where I grew up. We used to eat there every now and then especially if mom was unwell and could not cook (although she always tried to ensure we were well fed regardless of how exhausted she was). At the ground floor of the facility, they would have a stall for masala milk. This milk served warm and spiced with some wonderful ingredients. It is usually prepared by allowing milk to boil for long time so it thickens well. Nuts and spices like cinnamon, cardamom and saffron are added to this to spice it up. One of the other ingredients is chirongi/saara parupu/charoli which has a nutty flavour and usually added to garnish and impart flavour and texture to some sweet dishes. I love this and had been on the look out for it for a while. One night I went shopping to East Ham with my brother and I got lucky. Found it and straight it came home with me. It is a shame that it got lost in the pile of groceries I had but have finally found it. I love how it gives that bite to this milk along with other nuts I added. I chose not to boil the milk too long as it is not particularly good for health, you could if you like.

1.5 litres whole milk
3-5 pinches saffron strands
1/3 cup sugar
2-3 tablespoons saara parupu
¼ cup ground almond
¼ teaspoon cardamom powder (more if you like the flavour)
¼ teaspoon cinnamon powder (more if you like the flavour)
3 tablespoon each crushed pistachios and almonds

In a heavy bottomed pan, heat milk until it reduces to about 75%

Add the ground almonds and sugar and stir frequently

Take a ladleful of hot milk in a cup and add the saffron and allow it to sit for 5 minutes

Add this to the milk, then add couple of tablespoons of nuts and saara parupu

Serve warm and garnish with remaining nuts

Will serve about 4 glasses!

Butter Biscuit ('Good Day' Biscuit)

Butter Biscuit (‘Good Day’ biscuit)


Most people from India would be familiar with the Good Day biscuit as I must say it is a very addictive biscuit. It is quite rich and flavourful but if you read the label carefully, it would have some ingredients that you may not be entirely pleased with. That’s why I wanted to try re-creating it at home with next to no artificial ingredients. I read the label and formulated a recipe in mind hoping it will be a close one to the commercial biscuit. Afterall the reverse engineering that I used to do at work has helped me apply the principles in kitchen too! Another criteria for me was to keep it egg free so many get to enjoy it. I tried using a known egg substitute – 1 tablespoon soya flour mixed in 2 tablespoon water. The biscuit came out very well and the box was emptied in just a couple of days.

2 cups flour (1/2 cup wholewheat, rest all purpose flour)
200g butter, softened
1 heaped tablespoon soya flour
2 tablespoon water
1 cup sugar
½ cup water (may need more or less)
Handful of nuts, chopped/crushed
1 ½ teaspoon baking powder
1/3 cup milk powder

Whisk butter and sugar together until combined

Sift the flour and baking powder together and also add milk powder and then add nuts

Mix the soyaflour and water together and add to flour and butter. Add required milk to make a soft dough that holds together when taken in your fist. Do not knead much. Rest the dough in the fridge for an hour or so, then divide into portions and roll into disc about 4-5mm thick. Cut to desired shape

Place on paper lined baking tray and bake at 180degC for 13-15 minutes (until browned). Rest the dough in the fridge for an hour or so, then divide into portions and roll into disc about 4-5mm thick. Cut to desired shape

Transfer to cooling rack, cool completely and indulge!

Ponnanganni Keerai Kurma

Ponnanganni Keerai Kurma


There is a reason this green leafy vegetable is called ‘poonanganni’ where ‘ponn’ refers to gold. Consuming this helps our skin start looking like gold I believe. Well, not that you will become like something that king Midas touched, but the point is that it is extremely good for health. It is also suppose to be good for hair growth. Boiling coconut oil with these leaves, hibiscus flower and ‘arugampul’ is suppose to promote hair growth. Rather than preparing it in traditional ways, I tried making kurma so I could have it with rice or rotis. It was great with roti and I had some leftover with curd rice the next day, so am sure it is great with both. Here is the recipe...

2 cups chopped ponnanganni
1 onion, chopped
1 tomato, chopped
1 tablespoon cashew nuts
5-6 almonds
½ teaspoon aniseeds/caraway seeds/fennel seeds
1 teaspoon ginger garlic paste
5 teapsoons dessicated coconut/grated coconut
3 green chillies
Turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
Salt to taste
Cooking oil

Boil the spinach in little water until done

Heat little oil and fry the onions until it changes colour

Add the tomatoes, ginger garlic paste and cook until it turns mushy

Grind together the almonds, cashews, cumin powder, coriander powder, turmeric powder, chillies, coconut and aniseeds with little water and add this to the tomato onion mixture.

Allow it to boil and stir frequently, then add the spinach and boil

Simmer for few minutes, add required salt and it is ready to serve!