Nowadays I have become so lazy that I don’t cook properly in my home. Breakfast is usually sola dosai accompanied by some gravy or chutney. For lunch no one stays at home and as it for myself, I make it so simple. By the time night arrives, I will be totally exhausted that again we eat dosai for dinner. I have stopped trying different cuisines and that is mainly because I have stopped regular blogging and have stopped taking part in Blogging Marathon. Last time when I met Srivalli, she insisted I take up BM if not regularly at least for two weeks a month. I felt that it was a good idea and it will surely pull me back to regular blogging and trying my hand at various cuisines. So I signed up for two weeks this months and selected two very good themes for this BM. For the first week I will be doing three dishes which are made for festivals across the globe. So I have chosen three festivals and three countries. I wanted them to be authentic recipes and at the same time vegetarian. And I got hold of such recipes and I was so happy that I tried. All the three dishes turned out absolutely delicious. So we will look at the first dish I made.
Posts tagged ALMONDS
For me quick breads are never breakfast dish but is a dessert which has to be relished after a meal or a snack to go with my evening coffee. So I have never ever served it for breakfast. After a long time I am taking part in Home Bakers Challenge started by Priya. This month Priya suggested quick breads and gave four recipes to choose from. This chocolate bread was perfect as my daughter would not complain. I made the whole recipe in my new loaf tin. It is huge and I just wanted to see how the bread will look when baked in it. I changed the recipe to make it eggless. Instead of eggs I used curd and added extra flour, baking soda and baking powder. For the extra flavour I added some coffee decoction and the bread turned out amazing. If you don’t have decoction, you can add instant coffee powder to the flour.
One of my aunts, Shanthi, reads my blog whenever she gets a chance and she encourages me so much. When she speaks to me over phone, she always tells me that I only show her pictures of what I do and I never give her anything to taste. So I decided to make her a special treat when there was a plan to visit her. Day before yesterday, when Sruti came from school, we planned to spend the weekend at my aunt’s place. And to take her, I was thinking of so many dishes. And one among them was this almond streusal cake which happens to be the challenge for this week’s Fondbite”s Bake Along challenge. At first I thought of skipping the challenge as there was enormous amount of butter in the recipe. Then when the thought of gifting came, I felt that this would be a perfect treat for my aunt.
1. Soak chickpeas overnight and pressure cook until tender the next day.
2. Drain and reserve water.
3. Blanch almonds, remove skin and grind it along with curd.
4. Heat ghee and add the whole spices.
5. Add in the spice powders and saute for a minute.
6. Switch off flame and allow it to cool down.
7. Now add the curd mixture and stir it until incorporated.
8. Put the pan back on flame and keep on stirring to avoid the curdling of the curd mixture.
9. Cook the mixture for 15 minutes on low flame and keep on stirring.
10. Now add the chickpeas and salt. Adjust consistency using the water from the boiled chickpeas.
11. Cover and cook on low flame for 10 minutes.
12. Garnish with coriander leaves and serve hot along with rice.