Thanksgiving Dinner

Batura (Easiest Recipe)

Use any of the " Just add water" pancake mix.
2 cups of Pancake mix
1 cup warm water
1-2 tbsp yogurt
1/2 tsp salt

Prepare the dough similar to Poori dough. In the end add couple of drops of oil and mix one time and then keep it aside for a few minutes. Make lemon sized balls of dough and make baturas.

Best Last minute Coffe cake

http://blogs.babycenter.com/life_and_home/the-best-last-minute-coffee-cake/

Batura

Source: [http://showmethecurry.com/breads/bhatura-bhature.html]

Prep Time:  10 mins plus 1 hour dough resting time
Cook Time:  15 mins
Makes 4-5 Bhature
Ingredients: (Recipe with Yeast)
All Purpose Flour (Maida) – 1 cup, sifted
Salt – 1/4 tsp
Oil – 1 tsp
Sugar – 1/2 tsp
Rapid Rise Yeast – 1/2 tsp (if using dry active yeast, dissolve it with the sugar in the warm water and let it foam up before adding to the flour)
Yogurt – 1/4 cup (use thick yogurt)
Warm Water – approx 2 Tbsp (give or take 1 tsp)
Method:
1.  Add All Purpose Flour and Salt to a large bowl.  Mix.
2.  Add Oil and incorporate it well into the flour.
3.  Add Sugar and Rapid Rise Yeast and mix.
4.  Add Yogurt and Warm Water (slowly) to form a soft dough. Knead for 4-5 minutes until smooth and elastic.
5.  Drizzle a few drop of oil to coat the dough, cover with a damp paper or cloth towel and let it rest in a warm place for 1 hour.
6.   Heat Oil for deep frying.
7.  Knead dough once again and divide into 4-5 equal portions.
8.  Lightly coat rolling surface with oil and roll out dough into a approx 5-6 inch round (note: dough tends to stretch back so make round bigger than needed).
9.  Carefully slide bhatura into the hot oil and gently keep pressing down with a slotted spoon until it puffs up. (approx 30 secs to 1 min)
10.  Flip Bhatura to other side and gently press into the oil.  Cook for 30 secs to 1 minutes, until golden brown, and remove onto a paper towel lined plate.
11.  Continue with remaining Bhature.
12.  Serve Hot with Chole or Chana Masala

Milk Buns

Source: http://simpleindianfood.blogspot.com/2011/12/plain-milk-buns.html

Ingredients

3 cups all purpose flour/maida
2 tsp dry active yeast
3 tbsp butter

3/4 tsp salt

1 1/4 cup milk

1/4 cup lukewarm water

2 tbsp sugar (Make it 5 for sweet bun)

Heat the milk till lukewarm and add butter. Heat water till lukewarm and add the yeast and sugar. Mix and let it stay till it froths up. Add salt and butter-milk mix to it and stir. Add in the flour little by little and keep mixing to get a dough. Knead well for 10 minutes and place in a greased bowl and cover with slightly wet cloth. Place the bowl in a warm area till the dough doubles in size.

Make medium sized balls and arrange them by flattening slightly on a baking tray leaving some gap in between.

Tender Coconut pudding

Ingredients:

Tender coconut pulp- from 1
Tender Coconut Water- 1/2 cup
Milk- 2 cups
Condensed milk- 1 can (12oz)
Unflavored Gelatin- 2 packets (2 Tbsp)


Source: http://www.collaborativecurry.com/2012/03/tender-coconut-pudding.html

Chakka pradhaman

This time, I made chakka pradhaman for Vishu. Here goes the recipe.

chakka varattiyath - 2 cup
Coconut Milk - 1.5 tin
Milk - 3 cups
Cardamom - powdered -3 or 4
Brown Sugar - 1 cup (depends on the sugar level in chakka varattiyath)
Butter/Ghee - 2 tbsp
Raisins/Cashews - 1 handful

Can you spot a face on the payasam? :)

Aloo Gobi - Kerala style

1  cauliflower
1 med size potato
1 tsp jeera
1 inch ginger
2 garlic
1 small bunch celantro
1 tsp coriander powder
Fried coconut paste - 3 tbsp
1/2 Medium size Onion
Curry leaves
Green chilli - 3/4
Turmeric powder
Chilli powder - 1tsp
pepper - 1 tsp