Sunday, 23 September 2018

Worth it or Not: Happy Lemon's Tiger Milk Tea

Food trends never fail to pique my interest. One of the hyped drinks these days is brown sugar milk tea. Marketed to taste like our well-loved taho, it sure got my 100% attention as soon as the posts got to my feed. First on my list was Happy Lemon's Tiger Milk Tea. 

Hello, Happy Lemon.
It has been months (or probably over a year) since I last visited Happy Lemon. But I suddenly had this burning desire to visit a branch after reading great reviews on its "new" Tiger Milk Tea. 
Now made better with brown sugar (arnibal) swirled around the cup, it gives the drink a sweeter and richer flavor, or so what Happy Lemon says. 
Since I totally forgot the name of the drink, I asked for the drink that "tasted like taho." The staff gave me a blank look for about half a minute and then suggested Tiger Milk Tea as it has brown sugar. It sounded about right so I went with one (PHP109 | Large). 
I remember reading that you should go with 50% sweetness (sugar) level as the drink is insanely sweet. But I totally forgot to request for that and the server also failed to ask me. So I present, Tiger Milk Tea at 100% sweetness level.
I hesitantly took a sip and... it was freakin' sweet! I was so scared to mix my drink as it would make it even sweeter. It was a struggle halfway as the drink got even sweeter.

Though one could easily tell that this drink uses brown sugar, it wasn't anything special for me. And it didn't really taste like taho. 

This hype failed me. But foodies with intense love for anything sweet might enjoy this. 

I guess I'll stick with the classic milk tea at Happy Lemon. 

Happy Lemon has several branches nationwide.  

Happy Lemon Menu, Reviews, Photos, Location and Info - Zomato

Cake Dance: This Week in Cakes, Instant Pot and Slow Cooker Recipes



Pumpkin Spice Cauliflower Mug Cake from Extra Crispy. I know this cake may sound crazy, but I trust Kat Kinsman. She makes this Pumpkin Spice cake in her Instant Pot.

A slow cooker is another kitchen appliance used to make cakes.  Check out this recipe for slow cooker chocolate lava cake.

Dark Chocolate Cake Recipe from Jamie's Feast. I think the secret ingredient in this chocolate cake recipe is lemon juice.

Pumpple Cake is known as the "dessert equivalent of a turducken".  I had a slice of a Pumpple Cake at a birthday party for Keavy Landreth of Butter & Scotch years ago.  It's a cake adventure with two different flavor pies inside a cake.  It's definitely a project for bakers.

Thavalai Dosa | Tamil Nada Special Thavala Dosa

Thavalai means a vessel in Tamil and this Thavalai Dosai refers to the Dosai that is cooked in a small wok/Kadai referred to as the ‘Appachatti’.

Thavala Dosa is a specialty dish from North Arcot District of Tamil Nadu. This is one of those No Ferment Dosa I selected and made together in the batch of eight dosas. I know you must be thinking I have repeated enough about the Eight different batches I made on a day. I adapted from this recipe.

However, the point is, I had combined handful of fermentation needed Dosas and some no Ferment Dosas. Some of these required same ingredients as some from the other batch. So I had ground and measured for each once it was ground and fermented as required.

So this Thavala Dosa is not only a ‘No Ferment Dosa’ it is also gluten free and a Vegan Recipe. Of course, many of the Indian Dishes are Vegan if you skip the ghee. Cooking this dosa with Sesame Oil or Peanut Oil enhances the taste further. You can serve the Thavalai Dosai with Red Spicy Chutney, Coconut Chutney Or even Korma goes well.

The other options I had for T were the different versions you can make with Thinai, then Tuppad Dose/ Ghee Dosa from Karnataka, Tender Coconut Dosa. I had prepared the Indian Flatbreads with the states in mind and ensured I didn’t repeat the states. I did end up repeating a couple of states more.

With the AtoZ Dosa Varieties though, I just couldn’t manage. At one point, I almost felt that I was doing AtoZ Dosa Varieties from Karnataka. So I picked up other states as much as possible.

This Thavalai Dosai is my choice for T in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties. If you are keen to know what’s T in AtoZ Indian Flatbreads, hop over!

Thavalai Dosa

A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa
P for Phanna Doddak
Q for Quinoa Dosa
R for Rava Onion Masala Dosa
S for Surnali Dosa

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How to make Thavalai Dosai

Step by Step Pictures for making Thavalai DosaHow to make Thavalai Dosai 1

Thavalai Dosa | Tamil Nada Special Thavala Dosa

Ingredients Needed:

  • 1 cup Rice Raw
  • 1/2 cup Urad Dal
  • 1 cup Curds / Yogurt
  • 3 no Dry Red Chillies ground to a fine paste
  • 1/2 tsp Asafoetida /Hing
  • Salt to taste
  • Sesame Oil for cooking

How to make Thavalai Dosai

For the Batter:

  • Wash rice and soak in water for 30 minutes.
  • Wash Urad dal and soak in water separately for 30 minutes.
  • Drain the rice and grind to make a fine batter by adding little water at a time to make a thick and smooth batter.
  • Similarly, drain the dal and grind to make a smooth batter with as little water as possible to get a smooth batter.
  • In a large mixing bowl, combine both the rice and the urad dal batter. Whisk in the curds, the red chili paste, asafoetida, and salt.
  • Let the batter rest for 30 minutes to one hour.

Making the Thavalai Dosai

  • Heat the Appachatti and grease it uniformly with oil.
  • Pour a ladle of batter into the center of the pan. Hold the pan with both the handles and quickly swirl it around so that the batter coats base and sides of pan evenly. Drizzle few drops of oil.
  • Cover pan and cook over low heat till the middle of the dosa is cooked and the edges browned.
  • Once done, remove the Thavalai Dosai with a spatula and serve.

Thavalai Dosa

Thavalai Dosa | Tamil Nada Special Thavala Dosa
Thavalai means a vessel in Tamil and this Thavalai Dosai refers to the Dosai that is cooked in a small wok/Kadai referred to as the 'Appachatti'.
Passive Time1 hr, 30 mins before grinding, 30 mins after grinding
Ingredients
Instructions
For the Batter:
  1. Wash rice and soak in water for 30 minutes.
  2. Wash Urad dal and soak in water separately for 30 minutes.
  3. Drain the rice and grind to make a fine batter by adding little water at a time to make a thick and smooth batter.
  4. Similarly, drain the dal and grind to make a smooth batter with as little water as possible to get a smooth batter.
  5. In a large mixing bowl, combine both the rice and the urad dal batter. Whisk in the curds, the red chili paste, asafoetida, and salt.
  6. Let the batter rest for 30 minutes to one hour.
Making the Thavalai Dosai
  1. Heat the Appachatti and grease it uniformly with oil.
  2. Pour a ladle of batter into the center of the pan. Hold the pan with both the handles and quickly swirl it around so that the batter coats base and sides of pan evenly. Drizzle few drops of oil.
  3. Cover pan and cook over low heat till the middle of the dosa is cooked and the edges browned.
  4. Once done, remove the Thavalai Dosai with a spatula and serve.
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The post Thavalai Dosa | Tamil Nada Special Thavala Dosa appeared first on Cooking 4 all Seasons.

Taftan Naan/Taftoon Bread/Pakistani Flatbread

Pakistan is Islamic Republic country in South Asia. Its one of most populous country with Islamabad as capital. Pakistani cuisine is a blend of various regional cooking traditions of India, Central Asia. Pakistani cuisine is quite flavoursome rich cuisine with western part of the country is strongly influenced by Persian and Central Asian style while the eastern part is more similar to Northern

Tikadia | How to make Rajasthani Masala Tikadia

Tikadiya is a masala paratha from Rajasthan where the chapati is made with a mix of spice powders and cooked over a griddle. This is mostly served with a mild Rajasthani Dal or Gatta Sabzi.

I had made this Tikadiya when I did my Rajasthani Thali. I based all my dishes from Vaishali and ensure the thali was well balanced. This Tikadiya was served with Paneer Gatta and Rajasthani Dal.

I had a couple of Indian Flatbreads that were done ahead of time because of the thalis I had made then. While making a thali is quite a laborious process, one ends up with lots of dishes that you can plan it over many months. I was really glad I had made it ahead as it sure saved me a lot of time.

Come to think of it, this masala tikadiya is similar to the Masala Paratha except lesser spices being used. This surely goes very well with bland dals.

While I had done this ahead of time, I had other T’s that was noted down like Tikhat Mithachi Puri, TandLachi Bhakri etc.

Tikadiya was my choice for T, in the AtoZ Flatbread and More, where I am making AtoZ Indian Flatbread. If you are interested to know what’s for T in the AtoZ Dosa Varieties, hop over!

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How to make Tikadia

A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
R for Roghni Roti
S for Seyal Fulka

Step By Step Pictures for making Tikadia
How to make Tikadia 1 How to make Tikadia 2

Tikadia | How to make Rajasthani Masala Tikadia

Ingredients Needed:

  • 1/2 cup Wheat Flour
  • Salt to taste
  • 3 tbsp Cooking Oil
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Cumin Powder / Jeera powder

How to make Tikadia

  • Take the flour and salt in a bowl and knead to a soft pliable dough.
  • Pinch out equal sized balls and dust well before rolling to a 9 inch chapati.
  • Mix the red chili powder with cumin powder and a pinch of salt.
  • Apply all over the surface and sprinkle the spice powder over it.
  • Using your fingers, spread this evenly on the top.
  • Starting from one end, tightly roll inside.
  • Once you get a rope, cut into 1/2 inch circles.
  • Now, pile up each pinwheel over the other. Press down
  • Dust well and again roll into a chapati.
  • Heat a tawa and cook this on both sides with cooking oil/ghee.
  • If you want to keep this vegan, use just the oil.
  • Serve with Paneer Gatta

Tikadia - Rajasthani Thali

Tikadia | How to make Rajasthani Masala Tikadia
Tikadiya is a masala paratha from Rajasthan where the chapati is made with a mix of spice powders and cooked over a griddle. This is mostly served with a mild Rajasthani Dal or Gatta Sabzi.
Ingredients
Instructions
  1. Take the flour and salt in a bowl and knead to a soft pliable dough.
  2. Pinch out equal sized balls and dust well before rolling to a 9 inch chapati.
  3. Mix the red chili powder with cumin powder and a pinch of salt.
  4. Apply all over the surface and sprinkle the spice powder over it.
  5. Using your fingers, spread this evenly on the top.
  6. Starting from one end, tightly roll inside.
  7. Once you get a rope, cut into 1/2 inch circles.
  8. Now, pile up each pinwheel over the other. Press down
  9. Dust well and again roll into a chapati.
  10. Heat a tawa and cook this on both sides with cooking oil/ghee.
  11. If you want to keep this vegan, use just the oil.
  12. Serve with Paneer Gatta
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The post Tikadia | How to make Rajasthani Masala Tikadia appeared first on Spice your Life!.

Saturday, 22 September 2018

JD's Scenic Southwestern Travel Destination Blog: Route 66 Tulsa, Oklahoma!

JD's Scenic Southwestern Travel Destination Blog: Route 66 Tulsa, Oklahoma!:

Friday, 21 September 2018

Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies

“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned.

Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling to season them to my taste. I’d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely.

Lastly, I’d take the advice I got on Twitter, and serve them with a yogurt sauce, like our famous tzatziki. That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. 

Since I’m fully admitting not knowing what I’m doing, I welcome any and all tips and tricks, but most of all, I really do hope you give these a try. Enjoy!


Ingredients for 4 Turkish Stuffed Eggplant (Karniyarik:
4 medium sized eggplant
olive oil as needed
1 yellow onion, diced
1 teaspoon kosher salt, plus more to taste
4 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon dried rosemary
1/4 cup freshly chopped Italian parsley (I didn’t add, but you should)
2 tablespoons tomato paste
1 pound ground lamb or beef
1 ounce (about 1 cup unpacked) finely, freshly grated Pecorino cheese, or whatever you’re into
1 cup chicken broth

- Roast eggplant at 400 F. until just barely soft, stuff, and continue baking until very tender.
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