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
Recipe from here
WHAT WE NEED
Milk 3 cups
Saffron a generous pinch
Cardamom powder 1/4 tsp
Nutmeg powder a pinch
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