Wonder or blunder?! Lassi experimenting!

Oh summer! As much as I love the way you turn around fashion this season, you're not working so well for me. As much as I love having the red Popsicles and chilled fruit juices or lemonades, you're killing me. Alright alright, I'll get over it already!

Yogurt is, by far, the best product used to cool off during the summer – ice creams, sorbets or some frozen yogurt. One of the easiest homemade drinks in the sub-continent is Lassi. Not only is it delicious, it is extremely healthy and is often considered a great drink to beat the heat.

Lassi can be made in many different ways, usually by adding herbs, spices or fruits for flavor. The most common ones are the sweet and the salty Lassi. A “Pure Lassi” is made with milk and yogurt and topped with a thin layer of malai, a clotted cream, also known as Devonshire cream.

The Lassi I decided to prepare was with strawberries (my favorite summer fruit) and cinnamon. Although, Lassi is usually made with either cumin or cardamom, I decided to go with cinnamon – just out of a bit curiosity.

Ingredients:

Yogurt

Milk

Strawberries

Salt/sugar/honey

Cinnamon- small piece for flavor

Ice

Method:

Lassi can be made as per taste; add sugar if you please, only a small pinch of salt and strawberries according to how flavored you want your drink. Blend these items along with some crushed ice and voila! A chilled strawberry Lassi is ready.

A verdict on my lassi - it tastes different, I wouldn't say it’s excellent but it was chilled and a surprise to my taste buds. Nevertheless, I recommend you try it or if you prefer, follow the same steps and make a mint lassi excluding the cinnamon and strawberries. If cinnamon is you thing, go ahead and add it but cumin and cardamom are great alternatives.

Simplest recipe: yogurt, milk and sugar (or salt) depending how you want it to taste. Salt is the “lighter” option. On the other hand, if you decide to go with the sweet Lassi, make sure you serve them with some PARATHAS. Yes, those lovely street parathas! 

Money saving tip:

If you're going to need a glass of lassi everyday you are obviously going to make sure of a lot of yogurt on daily basis so you might as well make your own extra yogurt at home and save some extra bucks. It’s super simple!

Heat 1 litre of milk; as it comes to a steam switch your heat off. Let it cool for a few minutes and add 4 Tbsp of yogurt. Let it cool in the fridge (I had kept it outside but preferably in the fridge).

You've got more than a litre of yogurt for half the price! Personally, I prefer the taste of homemade yogurt to the packed ones we get outside. If you feel 4 Tbsp is not enough, you can always add a bit of extra yogurt while preparing it.

Enjoy!!

Heat beating-ly yours

-A-

South Indian Thali!

I’m a proud Pakistani and I love my cuisine.

Like all of us I grew up saying what all Pakistanis say “My mom makes the best biryani!” . In general, we also believe that our food is better than any other “Desi” cuisine…particularly the Indian Cuisine and we don’t just believe that, we’ve been instilled with this very thought in general .

A very unpleasant picture just like the bogey man my mom used to scare me with to get me to sleep. As I grew up I realized the crazy bogey man image was just as ridiculous as the misconception about Indian Cuisine. Only difference is the enlightenment in my knowledge about Indian Cuisine, South Indian in particular was a recent incident.

Thanks to Poppy Agha, Before 2 decades of my existence had passed I discovered what I was missing.

My 5th week at PCI - as fast and wonderfully as they've gone by, I must be honest, I wasn't looking forward to my South Indian basics class because of the concept I've grown up with.

Our class began like always with a little flash back of the heritage and the divisions of South India and North India and their range of sub and main cuisines. It helps set the mood while also helping us understand the difference in cuisines cooked earlier hence making it easier to understand different methods and techniques that can be used with similar ingredients. As our counters were setup, I was a little put off by the amount of coconut oil (essential part of South Indian food) and coconut put across. But I didn’t let that deter me – I proceeded to cook up a gorgeous looking Thali and read on to find out how it tasted.

Thali:

Chettinad Chicken Khuzambu (Wet sauce-Tamil Cuisine)

Rasam

Maddur Vada

Pongol

Before starting, we made our own mixed spice also called Milagai Thool, essentially used in any South Indian house which we Pakistani’s refer to as garam masala.

Melagai thool:

Ingredients:

4 dried red chilies

2tsps coriander seed

1 tsp. black peppercorn

2 tsp. zeera

1/2 tsp. methi/fenugreek

4 curry leaves

1/2 tsp. turmeric

Method:

Roast the all the spices except the turmeric as it cooks faster. Once you notice the zeera changing color turn off heat and pop them in the blender with you turmeric and grind them and keep aside.

Chettinad Chicken Khuzambu

Ingredients

Chicken boneless- Cut into bite size pieces

2tbsps Ginger- Slice half a ginger and Mince finely (Cut into very small pieces)

5 baby onions-all cut into half

2 green chilies- slit the chili

2 tsps. dried red chilies

2 tsps coriander powder

2 tbsps. Grated coconut

2 tbsps. Cashew nuts- roughly chop

1 piece cinnamon (Daal Cheeni)

1 tsp. fennel seeds

2 cloves

1tbsp fresh mint

2 curry leaves 

4 garlic pods - Minced finely (very tiny pieces)

Coconut Oil

Milagae Thool

Method:

Add Coconut oil in a deep pan cover the bottom layer, add garlic, ginger, 2tbsp of mixed spices, coriander powder, dried chilli, grated coconut, fenel seeds then add chicken and mix till it coats the chicken.

Add half cup of water, onions, green chili and cinnamon stick and mix well then add one tbsp. of coconut powder leveled.

Before serving add a little water for it to blend.

My take:

When the coconut oil was cooking, it was a very different aroma to take in for me but it gradually wears on you and the end result, chettinad Chicken was delicious! It had a completely different taste then our normal chicken curry.

Rasam:

Ingredients:

2 tbsps. Tomato paste

1 tsp. tamarind paste- Imli (dissolve this in a cup of water)

2 pods garlic- minced

1 dried red chili

4 curry leaves

1tbsp coriander leaves

1 tsp. mustard seeds

1 tsp. cumin/zeera ground

1tsp black peppercorns ground

3tsp brown sugar or Gurr

Method:

Add 2 Tbsp. of coconut oil, garlic, tomato paste and 2 cups of water.

Add red chili, 1 tsp. salt and brown sugar and stir slowly.

Add 2 curry leaves, Milagae Thool and 1tsp of brown sugar. Let it cook

Ending it with a "Tarka" basically means to season by popping spices in a pan and adding to the dish.

In another pan, add 1tsp mustard seed, 1tsp zeera, 2 curry leaves. Just when the spices release a lovely smell. Pop them into the Rasam. Don't stir. Stir slightly while serving to maintain the flavors of the Tarka.

My take:

It’s like a hint of lovely Indian tomato soup! I absolutely loved it. Apparently what we cooked is just an easier version of Rasam.  Regardless, I'm a fan! This dish is served for/with any meal, eaten hot or cold as a main dish with rice preferably Pongol (one type you'll learn ahead) or appetizer. Suit yourself;]!

Maddur Vadda

Vadda is traditionally made from dal, lentil, gram flour or potato.

The Vadda I made is known as Maddur Vadda made from onion.

Ingredients:

1/2 cup mixed flour- rice flour/maida / sooji

1tsp cumin seeds

2-3 green chilies- chopped small

2 baby onions- 2 minced finely and 1 sliced (to keep the texture)

2-5 tbsp. of coconut oil

Method:

To a bowl of flour pop in minced and sliced onions add cumin and add 2-3 tbsp. of water. It's like making a kebab, do not over add the water as it will make the batter too sticky. Add half tsp. of salt.

Add green chili and mix.

Take portions of the batter and make flattened Vaddas'. They need not be in a perfect shape just traditionally flatter than the kebabs.

Fry them in 2 tbsp. of coconut and 4 tbsp. of normal oil. We combined two oils just so the entire Thali doesn't have the same aroma or similar flavor. Fry them until they are brown on both sides just like in the picture.

My take:

I wasn't too sure about the Vadda's. I don't eat Pakora's or onion rings with pleasure yet I had a go at my Vadda’s like there’s no tomorrow! I dipped them in Rasam and they were just so scrumptious!

Best for Last!

Pongol

I am a fan of rice! I like rice with all my curry meals or anything that goes! I can even eat yogurt and plain rice! My brothers often tell me I was adopted from a Bengali family which means all types of rice are welcomed to be tried out by me!

Ingredients:

Rice- half cup dipped in water for at least 30 minutes

Coconut oil and cooking oil

Ginger quarter minced

4 garlic pods- minced

1tsp of Milagai Thool

Add 2 tbsp. of coconut oil and 2 tbsp. of cooking oil. Add ginger and garlic. Drain water out and add the rice to the pan. Add Milagai Thool and half cup water. Mix

Let this cook, as soon as you see the water is reducing add half cup more. You'll notice in a minute while stirring that your rice has started to expand. Just as more water is absorbed, add half cup more and stir. Repeat it if needed one last time, it should be expanded and sticking together in luscious shades of pink and brown.

My take:

Oh dear!! You don't need any curry or anything to have with it! It’s that good!! I tried with the Chettinad Chicken and also with the Rasam. It tasted divine with both. I specially loved it with the Rasam. It's crazy how Rasam can be eaten/served in so many ways!

Overall take on the Thali

It was a wonderful dish; however we did not use asafetida also known as hing which is widely used for South Indian cuisines. That might be a huge jump of cultures. However, This Modernize Thaali that we made was not only a surprise to my taste buds but also a distinctive Desi experience. I'm definitely looking forward to trying out other endless range of cuisine our neighboring country has to offer us.

Picture by Niha.H Dagia

Bon Appetite

Bubble bursting-ly yours

-A-

Continuing comfort food...

Supreme Trifle

This might be disappointing but I have no story or deep thoughts on trifles except that this recipe is exactly how it was originally made with a little add ons here and there. The only thought in my head when I think 'trifle' is that it has got to be rich in texture and a crazy adventure till the bottom of the glass. Almost like Christmas - surprises till it ends.

Ingredients:

Milk

Cream

Egg Yolks

Sugar

Chocolate

Sponge

Fruit- Strawberries/pears/pineapple from a tin

Biscuit crumble

Mint

Flour

Method:

Crumble up your sponge cake into a sauce pan and squeeze half an orange on it.. Just enough to be soaked on by most of the pieces. Pieces of chocolate were also added for flavor sake. It may not necessarily coat all the pieces. That way it'll add texture to the layering.

In another sauce pan, caramelize your pear by adding sugar to it. Repeat with strawberries in separate pans.

Custard:

Mix 1 cup milk and 2 tbsp. flour together. Put it on a low heat till it comes to a boil. Whisk 1.5-2 egg yolks and very slowly add these to your pan while mixing at the same speed. Make sure you do that slowly to avoid lumps and making an actual omelet out of the custard. Pour in very gently while mixing vigorously.  Add mint for color. Stir till it's as thick as you want it.

Plating up!

First goes in the sponge then strawberries, squeeze orange on the caramelized pear and pop that in, little custard, cream, pineapple...Repeat till your dish is almost full and garnish it with mint for color and a fresh start to all the lovely flavors that every bite holds!:)

Bon Appetite

Endless flavor digging-ly yours

-A-

Death by chocolate

Chocolate ganache Pot with a strawberry surprise

What can I say about Chocolate that’s not already been said? Whenever summer love leaves me... its chocolate that stays with me throughout the year; bringing a smile to my face.

For now I’ll just stop at that. I will probably dedicate an entire post to chocolate later but I must add that Ganache does great justice to chocolate. It's a glaze, icing or filling made from chocolate and cream. Imagine that! Ganache goes back to the year 1850, invented in either Switzerland or France. Whoever it was, he/she did leave me upsizing and wanting it more and more.

Let's move on and bring a smile on that face!

Ingredients

Chocolate-semi sweet or bitter sweet (I used dark-bittersweet)

Digestive biscuits

Fresh cream

Sugar

Gelatin Powder

Butter

Strawberries

Brown sugar

Lemon Juice

Mint

Method:

For a biscuit base:

Crush the biscuits well - add them into a sauce pan and add 1.5 tbsp. of butter and mix well. (Add butter according to how well the crust has mixed; less or more depends on your serving) You can add cinnamon for an extra (surprise) flavor to your base.

After mixing well, empty it out in a pot and layer it well (I used a serving pot). You could turn it into a Chocolate Ganache Pie by using a spring tin by serving it completely scooped out. You could also scoop it out while make it into a pot (might need a little expertise).

Freeze the base.

Sautéing Strawberries:

Caramelizing strawberries, yummy! I love doing this. The water strawberry releases combined with sugar is just amazing!

Cut the strawberries into half (again depending on your serving) - I cut around 2 and half for my pot. Add one tbsp. of brown sugar and one tbsp. of white sugar. Add drops of lemon juice.

Cook until the strawberries release water and the melted sugar is completely coated onto your strawberries. You'll notice your strawberry texture change.

Preparing the Ganache:

I heated half cup of cream in one sauce pan.

I melted the dark chocolate on another pan by adding pieces of chocolate with tbsp. of sugar and 1-2 tbsp. of butter.  Make sure you keep a watch on the chocolate as it could burn easily. Cook on medium-low heat and stir. Remove as soon as the chocolate has melted.

Add the chocolate to the cream sauce pan and mix well.

Once that's combined well, turn the heat off for the next step.

While stirring in the lovely glossy ganache, add 2 tsp. of gelatin powder. Do not do this over the heat as it'll create lumpy texture.

Final cooking step

Add your caramelized strawberries to you ganache and fold. I love how the tart flavor the sauce released during the caramelizing process and added to the lovely ganache. Just looking at it made me drool and writing about it is worse! In fact, once I'm done, I'm treating myself. Considering I've gone an entire day without sweet ;)

Next post - Supreme Trifle

Lovingly yours

-A-