Things to do with Thandai powder

Come spring, every year around holi, mom and I prepare a huge batch of Thandai powder. Thandai by definition is something cooling. Its a mixture of ingredients that help you replenish your salts and sugars after a hot day in the sun. Two things that I enjoy making with Thandai is Thandai cake and a Thandai Lassi. 

But first the Thandai powder:

Ingredients:

1 tbsp Almonds
1tbsp Pistachio
1/2 tbsp Fennel seeds
1 tbsp Watermellon seeds seeds
1/2 Khus/ poppy seeds
1 tsp Black pepper whole
15 pods whole cardamom
1tbsp dried rose petals

Blend together well in a mixie and store in an airtight container in the freezer. Use all summer long.

Thandai Cake
This cake is a lovely eggless cake which I have been baking on Holi day. Its a great substitute to deep fried gujiyas and an absolute novel idea when presented well. 

Ingredients 

1 1/2  cup all purpose flour (maida)

1 cup yogurt( room temp)

4 tbsp milk

6tbsp homemade Thandai powder 

1/2  cup powdered  sugar 

1/4 tsp baking soda 

1 1/4 tsp baking powder 

1/2 cup refined oil

2 cardomom pods coarsly powdered 

1 tsp dehydrated rose petals (opt) 

1/4 cup chopped nuts( almonds and  pistachios) 

6-7 saffron threads

1/2 tsp rose water  

A few sliced pistachios and rose petals for topping 

Method

1. Preheat oven to 200C. Sift the refined flour and keep aside
2. Whisk together yogurt, milk, thandai powder, saffron, sugar, rose water and  cardamom powder till creamy
3. Sprinkle baking soda and baking powder, gently mix and leave aside for 2-3 mins 
4. Once the mixture turns frothy mix in oil 
5. Gently fold in the sifted flour (make sure not to overmix) 
6. Mix in the petals and nuts .Pour in a greased and dusted 8" pan sprinkle the sliced pistachios and  petals  on top and bake in a preheated oven at 200C for 10 mins
7. Reduce the temp to 180 and further bake for 30-35 mins or till the toothpick inserted in centre comes out clean
8. Cool for 35- 40 mins unmold, slice , sprinkle some powdered sugar, chopped rose petals and serve

Thandai Lassi

Ingredients

1tbsp Thandai powder

1 cup yogurt

1 cup milk

honey or sugar according to taste

5-6 ice cubes

Method

Put all the ingredients in a blender and blend till all the ice is crushed and we have a frothy mixture. 

Pour in a tall glass. Enjoy a glass of thandai lassi when you come home from the hot summer sun. 

Breakfast Tiffin at Saravanaa Bhavan and then some.

I landed in Chennai early morning and Prats whisked me off to Saravanaa Bhavan for breakfast. It was my request. I love idli, dosa, sambhar, the chutneys, idli podi and of course good South Indian filter coffee. And I want it traditional and I want it perfectly Tamilian. Chennai's varied cuisine is always beckoning me. My friend Prats happens to be a wonderful guide into the not so well known but spectacularly delicious places in the city.

Of course, Saravanaa Bhavan's reputation precedes itself. With over a 100 outlets world over it is probably the best known restaurant for good, fast cheap South Indian food. What I did not know was that my fondly called Idli- Dosa is actually called a tiffin. Hence we had tiffin for breakfast. Prats ordered an appam with sweetened coconut milk. My exposure to appam has been limited and mostly accompanied with a chicken or fish curry. She poured the coconut milk in the center of these bowl shaped pancakes made of fermented rice flour. The center is slightly thick like an idli. The coconut milk fills up all the pores and moistens the pancake. And with our hands we mixed and turned and tore and scooped at this absolutely delicious and simple tasting breakfast snack. I ordered a rawa masala dosa. It was good, crisp, hot with perfect filling of spicy potatoes called masala. The variety of chutneys- white coconut (not so spicy), green coconut (spicy), tomato (spicy and tangy and of course sambhar. My favourite always is the tomato chutney. The sambhar accompanying hit the spot. We got ourselves some good South Indian filter coffee that Prats poured back and forth in the little metal bowl accompanying the glass. She 'stretched' her coffee as it cooled down in the pouring. I followed suit and really enjoyed the experience. It seems like I always had my filter coffee the wrong way.  It was a rewarding breakfast after an early morning flight from Mumbai to Chennai. My favourite sort of breakfast.

Prats took me next door to the oldest Nalli's in Chennai. Housed in a quaint old bungalow this Nalli's has serviced women purchasing sarees for various occasions for almost 80 years. This place is historic and best known for its south Indian silks especially from Kanchipuram. Later I told my mom about going to Nalli's and she told me she had been to the exact same Nalli's several years ago when I was a little 3 year old girl. I bought my first Nalli's silk to make into a typical Tamil Nadu skirt. Ms. Prats is going to design that for me. Can't wait!

Perfectly Crisp Cinnamon Toast

Cinnamon Toast! Why hadn't I heard of it. Or even better why hadn't I thought of it. I found it on Pioneer Woman's blog as she explained the wrong way to make it and the right way to make it. I think if I had thought of this recipe myself - I definitely would have made it the right way. Its just how I like my toasts. I love putting the spreads whether its cheese or  butter on the bread slices directly. When toasted in an toaster oven it does wonders. The spread seeps into the surface of the bread, the edges become crispy and each bite is a delightful buttery cheesy crunch.
And that is exactly what happened with the cinnamon toasts.

Ingredients:
A nice grainy bread sliced.
1 stick Butter at room temperature- I used unsalted
2 tbpn Brown Sugar (the sweetness depends on your taste. I like it mildly sweet)
And a 1 tspn of cinnamon powder (I had to freshly grind some).
A dash of vanilla extract.

Method:
Mix the butter, sugar and cinnamon.
Slather on the bread.
And toast in the over for 5 min. Or till its edges are perfectly crisp. Don't over toast it the sugar will burn and tastes bitter.
But when done right the sugar caramelizes and seeps through every pore of the bread with the butter and the cinnamon just makes your house smell like heaven. It tastes like heaven too.
Its the perfect snack with tea.

I think my mom and dad love having me home. They get to enjoy all my experiments and treats.

 So simple, so sinful, so delightful, such comfort!
Mmmm... Try it yourself.

Unsalted Butter not unsweetened.

By the way this post was inspired by this simple story of bread, cheese and jam. I love how you get an insight on Lulu's life through this simple little post. I guess that's what I love about blogging- how people tell their stories.

"I am fulfilling" The Yoga House

Quinoa, tofu, wheatgrass, 10 grain breads, oatmeal, fresh juices, porridge, berries, nuts, paneer, sprouts, alfalafa & organic. One word- Powerfoods. I am always skeptical about such foods since I really love my meats and can't fathom most of the time eating out on purely vegetarian and really such healthy sounding food. 

My lovely friend Mark invited me to brunch at the Yoga House. He said its his new favourite place in Bandra. I arrived at this old house with a lovely verandah painted white with a row of tables and benches on either side with pillows. An old door that lead to an all blue azure room with a green chandelier. There were grey mattresses on the floor with orange pillows. Light streaming in from the windows. All the trimmings, doors, windows were white. It was a cheery space, relaxed the kinds you would imagine on a seaside in Greece but we were almost on the seaside in Bandra. Mark sat there relaxed totally fitting in with the space. The smile on his face showed pure satisfaction for finding this beautiful space. I was there with Sangeeta, Anand and Natasha. We ordered everything off the lunch menu- Quinoa burgers, Miknaos toast, Paneer burger, the Yogi's lunch, coffee, juices, and the healthy chocolate mousse. The food was amazing- the raw, colorful salads with sprouts, tomatoes, olives, lettuce, the fulfilling quinoa grain. I had seen quinoa around- but this was the first time I was eating it. The servings were not huge and I was skeptical if I would be full. But I was- not stuffed that I was uncomfortable, just perfectly happy with my meal. In fact I was energetic enough to walk back home with Mark (2 kms) something that does not happen usually after lunch. It was so good that evening I went back to the Yoga house to get some tea and laddoos. This masala tea had lemongrass and ginger. It was subtle and wonderful.

In fact I loved it so much that I went back there a week later with my friend Gopal for breakfast after a photo shoot. This breakfast was stellar as well. Slices of peanut butter on 10 grain bread, scrambled tofu sandwich, and a large healthy looking hash brown with cheese pancake. We ordered this with Caffe Frappe, Cappuccino, and a lovely banana milkshake (the best I have had). This time we sat on the outside patio in a window seat. The sun was still rising, the main blue room had a yoga class in progress. Bandra was slowly stirring and here we were with wonderful breakfast right in the shadow of St. Andrew's cross. White bougainvilleas crawling over the balcony. Gopal took some lovely pictures of me enjoying the morning sun and this delicious breakfast.

Ive been to the Yoga House now several times. Each time it has been a delightful experience. The owners Maud and Ajit are extremely welcoming. Maud teaches yoga there as well. I hope to take a class with her one of these days. There is also a little shop attached where they sell some lovely cotton clothing, pottery from Benares, and some other knick knacks.

Can I say it enough- I love The all vegetarian, very organic, completely fulfilling Yoga House. 

Many of the pictures that follow including some of the lovely portrait shots of me have been taken by MS Gopal the wonderful photographer of Mumbai Paused. He is a self claimed non- foodie but was a complete trooper to try out food outside his comfort zone. He did mention that he felt fulfilled for the rest of the day.