Yogurt Drink (Chhaas)

One of the most refreshing summer drink made by mom is a yogurt based drink with little bit of jeera (cumin). It is deceptively simple to make. Believe it or not this was my first time making it, and it turns out the blender does all the work!

This is drink often served with biryani and can be salty or sweet (lassi). I have tried the sweet version, but my preference is for salty.

Prep time: 5 min or less
Serves: 3 glasses

Ingredients:

2 cup plain yogurt
1/2 tsp cumin powder 
salt (to taste)
2 cups water
1 cup ice (or water)
Mint (for garnish)

Method:

In a blender add yogurt, cumin powder, salt, water, and ice. Blend until the mixture becomes frothy. And that's it!

Pour the mixture into glasses and garnish with mint.  

Notes:

You can adjust the quantities yogurt and water based on the consistency you want. 

If you are planning on serving at a later time, do not add ice while blending, otherwise it will loose its consistency.  Add couple of ice cubes or keep it chilled in the refrigerator. 

Tandoori Masala Chicken with Cabbage-Onion Slaw

Over the weekend I made a simple tandoori masala chicken dish. This is one of the dishes that is universally appealing whether you like Indian food or not. It is a very simple, straightforward, and great for the summer get-togethers. I served the chicken with a side of cabbage and onion slaw. It provides a nice balance of sweet and tangy. 

For the chicken:

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients

12 piece of skinless chicken drumsticks

3/4 cup plain yogurt

2 tbsp ginger-garlic paste

1.5 tsp Tandoori Masala (readily available at Indian grocery store)

2 tbsp Olive Oil

Salt (to taste)

Method:

Prep the chicken by making a small slit on each side. Transfer the chicken into a bowl and add yogurt, ginger-garlic paste, tandoori masala, and salt to taste. Mix well and set aside in the refrigerator for 1-2 hrs.

After 1-2 hrs, transfer the chicken and the marinade to a oven pan and broil on low until the chicken is cooked thoroughly (about 45 minutes). About half way through make sure to turn the pieces over. 

For the cabbage-onion slaw:

Prep time: 15 minutes

Ingredients:

1 small red cabbage

1 medium size red onion

 salt (to taste)

1.5 tsp sugar *

1/3 cup vinegar*

Method:

Thinly slice the cabbage and the onion, the thinner the better. In a bowl mix the cabbage, onion, salt, sugar, and vinegar. Let the mixture soak before serving.

*I would recommend you adjust the sugar and vinegar according to your taste, balance of sweet and tangy.

Egg Pudding

There is nothing like a home made dessert. A couple days ago I decided to attempt my very first dessert. The egg pudding is one of those desserts that requires few ingredients but the taste is satisfying and so delicious. The pudding turned out well, but it just 'cracked' when I turned it over. 

Ingredients:

For the caramelization:

3 tbsp sugar
*3 tbsp water 

In a cooking pot add sugar, and water *(enough water to to wet all of the sugar). Heat the mixture on high, occasionally swirl the pot for even spread until the sugar start turning golden brown. Set aside.

For the egg pudding:

3 cups of Half & Half
3 eggs
4 tbsp sugar
Vanilla Essence 
Yellow food coloring

Method:

In a bowl combine and whisk Half & Half, eggs, sugar, a couple drops of vanilla essence, and a pinch of yellow food coloring. 

Crack the caramelized sugar, then transfer the whisked egg pudding mixture to it.

In a pan create a water bath, and warm it on the stove top. In a preheat oven (350 degrees) place the water bath and in it place the egg pudding mixture. Bake for 35-45 minutes (looks like this when done).

Let the pudding cool and then refrigerate. To serve, flip the pudding upside down in a serving dish.

Enjoy!