Hi Tea

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This is the final post in this week’s Thali series. My sister-in-law gifted me a cupcake / hi tea stand and I have been planning to use it in the blog for ages now. I didn’t want to miss the chance this time and so I figured making a hi tea spread for the Thali theme would be just perfect. Hi tea is a British tradition of drinking tea sitting on high back chairs at the table with a spread including cold cut meat, fruits, breads, crackers, etc.

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This hi tea spread includes –

1. Iced tea (because it it summer now)

2. Regular black tea & milk

3. Cheese and Garlic Scones

4. Walnut Cake Slice

5. Masala Chai Mini Muffins

6. Dry fruit biscuits

7. Pistachio and chocolate biscuits

8. Peas & Carrot Finger Sandwiches

9. Cucumber & Mayonnaise Finger Sandwiches

8. Jam

9. Honey

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Here is a quick recipe for the masala chai muffins –

Makes 16-18 mini muffins

WHAT WE NEED

3/4 cup Whole wheat flour

1/2 cup Granulated sugar

1/2 tsp Baking powder

1/4 tsp Baking soda

Pinch of salt

1/2 cup Masala chai / tea ( no sugar)

1 tsp Vinegar

2 tbsp Oil

WHAT TO DO

  • Preheat the oven at 190C
  • Mix the flour, sugar, baking powder, baking soda and salt in a bowl
  • Mix the oil, masala chai and vinegar in another bowl
  • Add the wet ingredients to the dry ingredients and mix well to combine
  • Line a mini muffin tray and pour the batter up to 3/4 full for each muffin mould
  • Bake for 15-20 minutes or till the toothpick inserted comes out clean
  • Cool for half hour
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Karnataka Breakfast Thali

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After a sumptuous Karnataka lunch yesterday, today is the turn of its amazing breakfast. I am a breakfast person, i.e. I can eat breakfast for lunch and dinner too. This breakfast is one of the most amazing things you can ever taste. Each dish is a full fledged breakfast dish in itself and put it together and you have a king’s feast.

Unfortunately I don’t get the authentic breakfast in the area I stay because (in the husband’s words) ‘We stay in the Delhi part of Bangalore’. It is easier to find golgappas here as compared to an Iyengar Bakery. To find the awesome dishes Bangalore dishes, I have to travel to the other end of the city which is near impossible thanks to the traffic. Tragic, right?

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So, though I haven’t eaten this breakfast combo anywhere in the city, this blog post serves as a plea to the restaurants in Bangalore to make a combo like this and have it as an all day meal for poor craving souls like me.

This Thali contains –

Thatte Idli – It is the softest, spongiest and melt in your mouth level delicious idli. Made with rice and urad dal, it is a feast in itself

Benne Dose – The butter dosa Bangalore is most famous for. Eat it and do not go near a weighing machine for a week, mostly for your own peace of mind

Khara Bath – I know I will be trolled for this but it is the tastier version of upma. I cannot stand upma but I can have khara bath every day of the week

Kesari Bath – Again, it is the easier tastier version of the regular boring kesari. Bathed in ghee, it can’t get better than this.

Sambhar & Chutney

Filter Coffee – Like a breakfast is complete without it!

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Here is a quick recipe for Thatte Idli. It can be made easily if you have the idli batter ready. Do try it and thank me later!

Makes 2 Idlis

WHAT WE NEED

1 1/2 cups   Idli Batter

1/8 tsp Baking soda

Pinch of Sugar

WHAT TO DO

  • Mix the idli batter with baking soda and sugar and set aside for 15 minutes
  • You can use the thatte idli plate if you have. Else, grease any flat plate (with walls) or the lid of any stainless steel box
  • Heat a larger pan or cooker with water of around 1″ deep
  • Place the plate in the pan / cooker
  • Pour in the idli batter on the plate and steam for 10-12 minutes
  • Turn it off and let it remain as is for another 5 minutes
  • Take the plate out and unmould it
  • Serve hot with sambhar and chutney
  • Enjoy!

 

NOTES 

  1. I have tried this with home made as well as store bought idli batter. It works well in both cases
  2. Instead of greasing the plate and pouring the batter, you can place a piece of banana leaf on the plate and then pour the batter. This makes the unmoulding easier

 

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Mixed Vegetable Sagu – Karnataka Special Meals

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I am back to Blogging after what seems like ages though it’s actually been just a month. This week I will be posting three different thalis or combo menus. When Valli announced this theme, she was benevolent to allow us to post one recipe from our previous thali menus. So when I checked on the few thalis I posted, I realised I had not posted this awesome recipe of the mixed vegetable sagu from the Karnataka special meals I posted a while ago. The amazing thing about this sagu is that it has quite a few vegetables, is delicious, quite easy to make and best of all it goes with poori, dosa, rotis and rice. So what I do is make a big batch of it for a Saturday / Sunday and have it for breakfast with dosa, for lunch with rice / poori and for dinner with rotis. The meals seem different but involve less effort from my end and I can enjoy the weekend too. Yay!

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The Sagu is not very spicy and so works well with kids too. If your kid loves coconut like mine does, it is a perfect way to sneak the vegetables in. Sagu is a also made with potatoes only but I love the mixed vegetable option better because I eat way too many potatoes as is. So here goes –

Serves 4-5

Recipe adapted from here

WHAT WE NEED

2-3 Carrots, medium size

4-5 Cauliflower florets

1 Potato, big

8-10 French beans

1/4 cup green peas

1 Onion, big

1 Tomato, big

1 tbsp Oil

1/4 tsp Mustard seeds

1/2 tsp Urad dal, split and skinless

1 sprig Curry leaves

Salt

To grind

1/2 cup Grated coconut, loosely packed

1″ Ginger, skinned and finely chopped

3-4 Garlic cloves, chopped

1 tsp Cumin seeds

1 tsp Coriander seeds

2 tbsp Roasted gram

1 tsp Poppy seeds

2 Green chillies, chopped

1″ Cinnamon

2-3 Cloves

1 Cardamom, green

2 tbsp Coriander leaves, chopped

WHAT TO DO

  • Chop the carrots, potato, beans and cauliflower florets
  • Add salt and steam them for 12-15 minutes or and set aside
  • Take all the ingredients specified under ‘to grind’ above and grind them to a fine paste with little water and set aside
  • Heat oil in a pan and add mustard seeds
  • Once it splutters, add the Urad dal and curry leaves
  • Chop the onion and add it to the pan
  • Once the onion is translucent, add the chopped tomato and let it cook till the tomato is soft
  • Add the cooked vegetables and ground paste
  • Add a little water if necessary. The Sagu needs to be at a thick gravy consistency
  • Adjust for salt and let it come to a boil, around 7-10 Minutes
  • Simmer 2-3 minutes and turn off the gas
  • Serve hot with rice, roti, poori or set dosa
  • Enjoy!

This is my post for the Blogging Marathon under the theme, ‘Thalis’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM