It is that time of the year again when I need to bake a cake – the husband’s birthday. I just realised that he is travelling every other year on his birthday and so this is only the third cake I am baking. The first few years were easy. We stayed with my in-laws and didn’t have an oven. Then we moved to Bangalore and I bought an oven and started this blog. The husband then started his dialogue – ‘You have an oven and a blog yet you don’t bake a cake for my birthday.’ How to explain to him that I bought the oven to bake bread not cake. So this has kind of become an annual ritual except for when he travels.
Now baking cake and baking bread are two completely different things. But few people get that. Whenever I meet someone new and mention my baking and blog, the first thing they ask me is if I can bake a cake for them / someone they know. This is very similar to people asking me to file their tax returns when they hear I am a Chartered Accountant. It is very hard in both cases to explain that while it might seem similar, the stuff I do is very different from what they think I do. So I end up not mentioning either my profession or passion and now people think I am good for nothing. Life is tough!
I know that there is no connection between this and the dish for today. But one of the reasons I started the blog is to be able to rant about stuff. So there. Today’s dish is a simple and satisfying masala doodh. My default method was to warm the milk and mix the ground dry fruits to it and wonder why it does not taste similar to what I get in restaurants. When I had to pick a protein rich dish for this marathon, I figured it was time to explore the mystery of the masala milk and discover the secret behind the difference. Well, the secret, just like for most things, is simply more time and patience. And more sugar, but we shall ignore that.
Protein – Pistachios and Almonds
Serves 2
Recipe from here
WHAT WE NEED
Milk 3 cups
Saffron a generous pinch
Cardamom powder 1/4 tsp
Nutmeg powder a pinch
Almonds 8
Pistachios 8
Sugar 2-3 tbsp
WHAT TO DO
- Boil the milk in a deep pan / vessel
- Once it comes to a boil, simmer it for 12-15 minutes and stir frequently till the milk reduces in quantity and becomes slightly thick
- While the milk is simmering, blanch the almonds and pistachios and peel the skin
- Grind the two nuts to a coarse powder
- Add the saffron, cardamom powder, nutmeg powder and sugar to the milk and mix well
- Simmer for 2-3 minutes
- Add the almonds and pistachios and mix well
- Serve warm or cold
- Enjoy!
This is my post for the mega marathon under the theme, ‘Protein Rich Dishes’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
Bread Therapy 
I simply love masala milk.. My go to drink on busy weekdays!! Pics are lovely!!
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hahahaha..Sowmya, I would say anytime that you could become an excellent writer yaar!…not that you are not one, I meant more in terms of publishing!..you can now add this to your list ok..Masala Doodh is such an excellent drink and your pictures are stunning!
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You know what , I love when you rant ! Seriously , something difficult for me , ha ha ! And for today I want to barge into this screen and pick those glasses , they look just gorgeous , totally sinful , beautifully presented .
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Any time energy booster and delicious too. So expressive write up
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sorry to say this but love your rant. 😉 I completely baking a cake and a bread is complete different task.Tax filing thing ahhhhh… seriously Life is tough man… Between this is amazing recipe and love your presentation.
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In my case it’s just the opposite. I was surrounded by health conscious people in chennai and they would ask me whether I bake breads at home. And I would lower my head in shame and mumble that I bake only cakes :-))). Comingto the masala milk, i had completely forgotten about this gem. Now I have to prepare it someday for my son.
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I love this milk in cold winter nights before going to bed. Love your silver glasswares and beautiful pictures.
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I love masala doodh. Its so versatile as a comfort drink or as a way to fill the tummy up. Sowmya I get this a lot where people think that just cos we blog we know how to make everything! I get asked to make eggless cakes often and cannot even ask for payment as they are near and dear ones. Now its becoming a bother as butter has become so expensive here and I get tired too. Age is creeping up on me.
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OMG, Sowmya, this milk looks awesome. You used the rose petals! And loved your rant too. If you have an oven people expect you to bake cakes. They really don’t know the difference.
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And if you can bake a cake you must know to decorate it…It does not matter if you are capable or not. And since you are a food blogger you always are cooking, your pantry is stocked up and you are a genie it goes on and on Sowmya.
This masala milk we used to make for kojagiri. The whole colony used to gather ahh those days. Not made masala milk for ages. Must try thanks to your recipe it will be a breeze.
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Love this masala milk.. very healthy and tasty.
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Since ever i started blogging, i crossed so many trantums like this. A food blogger life is seriously very tough yaar. Obviously baking cake for a birthday at home became a tradition now.
Masala doodh in silver glasses looks absolutely stunning, such a eye pleasing clicks there.
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u should try ur hand at being an author 🙂 so good and hilarious intro – made my day seriously 🙂 the badam pal looks great and esp the lovely captures ! no matter what people say, one of these days I am gonna land up in blr to learn bread baking from you 🙂 warning u in advance !
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I have tasted masala milk from jaipur street side shops. that was heavenly. The pics look stunning. Too good.
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