HOW TO BAKE KARACHI BISCUITS

KARACHI BISCUITS - HYDERABADI TUTTI FRUTTI BISCUITS

INGREDIENTS:

METHOD:

• Preheat the oven at 180° Celsius for about 10 minutes.
• Finely chop the Cashew Nuts and keep it aside.
• Powder one Cup of Sugar and keep it aside. 
• Combine All-purpose Flour, Custard Powder, Baking Powder, Salt and sift it once & keep it aside.
• Let the Butter be at room temperature.
• In a bowl soften the Butter using a hand mixer.
• Once the butter is softened, add the Powdered Sugar and whisk it using a hand mixer.
• Mix it in medium speed until both the ingredients are well combined and soft. 
• Add the sifted flour mixture to the Butter-Sugar Mix and give a quick stir using a rubber spatula.
• Add the chopped Cashew Nuts & Tutti Frutti to the above mixture and mix well.
• Pour in 1/4 Cup of Milk.
• Gently mix it to form a soft dough using your hands.

• Roll it out into cylindrical shape and make it into a rectangular shape patting on the side.
• Divide the dough into 2 equal parts and make logs out of it.
• Wrap the logs with a cling sheet tightly and refrigerate for about 2-3 hours or until you bake them.

NOTES :

• Use Butter at room temperature, it should not be melted. 
• Use your preferred flavouring agent - Cardamom/Rose Essence/Pineapple Essence.
• I have used Homemade Tutti Frutti(just the red coloured ones) in these Biscuits.
• Can add your preferred coloured Tutti Frutties and also can add few Candied Orange Peels if you prefer a mild citrusy note in these Cookies.
• Can substituting Cashew nuts with Almonds.
• The Cookie dough should be soft and not crumbly.
• The texture of the cookie dough should be firm so that you can get the desired shape.
• Leave it in the refrigerator for about 2-3 hour or freeze it for about 10-20 minutes or until the dough is firm enough.
• The Climatic condition of the region you live also affects the firmness of the dough.
• You can leave the dough in the refrigerator until you bake the cookies to get the desired firmness.
• This will help prevent the cookies from spreading – they’ll bake up thick and retain the shape. 
• If the dough is not firm enough the butter in the dough would melt & may turn the Cookies crunchy, which is not the needed texture of these Karachi Biscuits.
• Baking time totally depends on the type of Oven used.  Adjust accordingly. 
• And the most important fact - take it out from the Oven when it starts to become firm but yet slightly undercooked(soft to touch), if you prefer a soft & crumbly Karachi Biscuits.

To Garnish:

METHOD:

To Soak & Cook the Black Rice Kheer:

• Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
• Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
• Once soaked, drain and discard the water used for soaking.
• Grind the Cardamom Pods into a fine powder and keep it aside.
• Meanwhile, boil the Milk on a heavy-bottomed pan or a pressure cooker.
• When the Milk boils, lower the flame and carefully add the soaked Black Rice to the Milk and mix well.
• Cook the Black Rice on a low flame until the rice turns soft for about 25-30 Minutes, stirring it occasionally.
• Make sure that the ingredients don't get scorched at the bottom which will totally spoil the taste of the Kheer.
• When the Black Rice turns soft & cooked add the Sugar and mix well.
• Sprinkle the Cardamom Powder and give a quick stir.
• Let it cook on a low flame until Sugar dissolves and the Kheer reaches the desired consistency.

• Heat Ghee in a pan, let the flame be at a low.
• Add slivered Cashew Nuts & Almonds and fry for few minutes until the nuts turn into golden yellow colour.
• Pour in the Ghee & the fried nuts to the Black Rice Kheer and mix well.
• Serve Chak Hao Amubi - Black Rice Kheer @room temperature or chilled.

NOTES :

• Black Rice is a tougher variety which takes longer time to cook.
• So make sure to soak it for at least 8-10 hours or overnight.
• Read the package instruction whether it needs soaking and for rice water ratio to get the Rice Al dente.
• I have used locally(Malaysia) available Black Glutinous Rice in the recipe which needed soaking.
• The Rice should be soft once cooked.  Can increase the amount of Milk if required.
• Can use Palm Sugar instead of White Sugar in the recipe.
• Adjust the amount of sweetener to suit your Sweet Tooth.
• If you feel the Black Rice Kheer is thick, add more Milk.
• Adjust the consistency of the Kheer to suit your preference.
• Authentic Chak Hao Amubi is cooked with just the Black Rice, Milk & Sugar.
• Adding Cardamom Powder and the garnishes are truly optional.
• Serve the Black Sticky Rice Dessert warm or cold.

HOW TO MAKE MORINGA TEA

HOW TO MAKE MORINGA TEA

• Clean & wash Moringa Leaves.
• Boil 1 Cup of Water along with fresh Moringa Leaves.
• Boil it for about 5 minutes or until the leaves turn tender and soft.
• Add a teaspoon of Honey(Optional) and give a quick stir.
• Cover and keep it aside.
• Serve Moringa Tea hot or @ room temperature.
• Can Drink this as your Morning Tea or any time of the day.

• Fresh Moringa Leaves do not impart much of a taste or flavour into this Tea.
• If you cannot get hold of fresh Moringa Leaves, substitute it with Store-bought Moringa Powder.
• Moringa Powder imparts a strong metallic taste into this tea.
• Adding Honey is purely optional.  I do not add Honey or any other sweeteners while making this Moringa Tea.
• And I do not strain out the leaves.  We can also eat those blanched Moringa Leaves from the Tea.

MORINGA/DRUMSTICK TREE - "NATURE'S MIRACLE TREE"

MORINGA - NUTRITIONAL VALUE & USES

• Food
• Oil
• Medicine
• Perfume
• Beauty Products
• Water Purifier
• Cattle Fodder
• Fertiliser
• Natural pesticide
• Machine Lubricant
• Fuelwood and other uses

HEALTH BENEFITS OF MORINGA

Treats Anemia:

Treats High Blood Pressure:

Regulate Blood Sugar Levels:

Bone Health & Reduces Joint Pain:

Treats Edema:

Protects the Liver:

For Skin & Hair

Treats Bacterial Infections:

Aids Digestion & Treats Stomach Complaints:

Aids Weight Loss:

Treats Mood disorders:

Healthy Heart

Treating Asthma:

Protects against Kidney Disorders:

Eye Health

Moringa is a good source of Vitamin A and with its Antioxidant properties, Moringa helps to improve eyesight and also is used in treating infants with Vitamin A deficiency. Moringa may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

 

Treat Malnourishment:

Moringa has been used to treat undernourished children.  Malnourishment is a condition caused by poor diet or inability to absorb nutrients into the body.  Regular intake of Moringa helps improve the weight facilitating alongside with required Nutrients.

 

Breast-feeding:

Home remedies suggest that Moringa helps in increasing breast milk production. It is a regular scenario in any South Indian household to induce recipes with Moringa Leaves, Flowers & Pods to Mother's during the postpartum period.

 

Reduces Symptoms of Menopause:

Regular intake of Moringa by women during Post-menopause period has proven beneficial in easing up the menopausal symptoms such as hot flashes and sleeping disorders.

MORINGA LEAVES

Moringa in Daily Cooking:

Moringa Leaves, Moringa Flowers and Drumsticks are common ingredients used in Indian Cuisine.

DRUMSTICK/MORINGA PODS:

Drumstick or the long pods of Moringa are used while making Sambar, Curries, Stir-fries etc.,

MORINGA LEAVES:

• The Leaves can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Murungai Keerai Kootu or added into Sambar & Curries.
• Can add these Moringa Leaves in Adai, Pesarattu, Thepla etc.,
• Can make Keera Vadai with Moringa Leaves.
• Leaves can be used to prepare Murungai Keerai Thuvayal(Chutney).
• Can add few leaves while making Scrambled Eggs.
• I stealthily sneak Moringa leaves along with Curry Leaves while tempering Sambar & Rasam.
• Moringa Leaves can be used for making Murungai Keerai Podi or can be added into Paruppu Podi/Idli Podi/Karuveppilai Podi etc.,
• Can make Moringa Tea with fresh or dried Moringa Leaves.
• Can make a simple Soup with Drumstick Leaves.
• Adding Moringa Leaves while making Homemade Ghee increases its Shelf life.

MORINGA FLOWERS:

• Moringa Flowers can also be cooked in the same way as Moringa Leaves.
• Moringa Flowers can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Kootu or added into Sambar & Curries.

MORINGA BARK:

• I even happen to eat a unique Sauce(Chutney) prepared using the Bark of Moringa Tree by my Husband's Grandmother Clemmi Thathi.
• This was served as a side relish for Roasted Pork.
• It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.,
• This sauce can be seen as an integral sauce on every Anglo-Indian table during the Christmas and Easter Season

FOOD SAFETY:

     Using Moringa Leaves, Flowers or Pods as a Vegetable in normal cooking or in small proportions doesn't cater to any risk or side effects.  Moringa may possess anti-fertility qualities and is therefore not recommended for pregnant women.

DISCLAIMER:

• Kuthiraivali in Tamil.
• Kavadapullu in Malayalam, 
• Oodalu in Kannada, 
• Udalu in Telugu,
• Sanwa in Hindi,
• Shyama in Bengali,
• Moraiyo in Gujarati.

HOW TO COOK KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

INGREDIENTS:

To Cook the Millet:

For Kuthiraivali Thayir Sadham:

For Tempering :

For Garnishing :

METHOD:

• Wash Barnyard Millet/Kuthiraivali for 2-3 times or until water runs clear. 
• Some Millets have dust and husk in it, so make sure to wash it thoroughly.
• Leave it in a sieve or a colander(with fine holes) to drain off any excess water.
• There is no need to soak Kuthiraivali.  It tends to get cooked soon.
• I cooked this Millet in a Pressure Cooker.
• Add cleaned Kuthiraivali along with 3 Cups of Water and a dash of Salt.
• Drizzle a teaspoon of Oil to the millet and give a quick stir.
• Adding oil while cooking Kuthiraivali helps you easily fluff it up without being sticky, once cooked.
• Cover the lid of the Pressure Cooker and place the Vent Cap.
• Let the flame be at medium-low. Pressure cook for just 2 whistles(or for 5-7 minutes).
• Switch off the flame and allow the pressure to release.
• Open the lid and gently fluff up Kuthiraivali with a fork or a spoon.
• You can slightly mash it up for this recipe. Allow it to cool down.

• Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds & Bengal Gram Dhal.
• Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
• Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
• Switch off the flame and pour the tempering to the cooked Kuthiraivali/Barnyard Millet.
• Pour Milk and Curd/Yogurt to the above and mix well.
• Adjust the amount of Salt and add a pinch of 'Sugar to the Kuthiraivali Thayir Sadham.
• Garnish it with finely chopped Coriander Leaves and few strands of finely grated Carrots.
• Can also add few seeds of Pomegranate or thinly sliced fresh Grapes.
• Simply serve this Kuthiraivali Thayir Sadham/Barnyard Millet Curd Rice with a smidgen of a Spicy Pickle of your choice.

NOTES :

• I have cooked this Millet in a Pressure cooker.
• Alternatively, it can be cooked in a Sauce Pan or in a Rice Cooker too.
• Barnyard Millet/Kuthiraivali needn't be soaked.  It needs very less cooking time.
• Can cook the same recipe with Millets like Samai/Thinai or Varagu.
• Except for Thinai, the other Millets - Samai & Varagu can be cooked in the same way with the same Millet: Water Ratio(1:3) and also there is no need of soaking these Millets.
• Whereas Thinai needs to be soaked and Millet Water Ratio is (1:3).
• Once cooked, temper it and the amount of milk & Curd for the recipe is also the same.
• If you feel Kuthiraivali Thayir Sadham dry or thick, adjust the consistency of the dish by adding some Milk and Curd.
• If the Curd/Yogurt is sour can add more Milk to adjust the sourness.
• Never add Curd when the Millet is warm.  This will curdle the curd and make the dish watery.
• Tempering the ingredients in ghee would enhance the flavour.
• Adding Raisins and a pinch of Sugar to the recipe is truly optional.
• Garnishing the dish with Pomegranate Seeds or fresh Grapes are purely optional.
• Can refrigerate Kuthiraivali Thayir Sadham until you serve it (if you prefer it to be served cold).
• You can even serve it by just adding Curd. No need for tempering it too.