Pappadam

Ingredients (Yields 20 - 25 based on size):

       Urad Dal whole        -  1 cup
       Baking soda             -  ½ tsp
       Salt                           -  1½ - 2 tsp    
       Oil                            -   2 - 3 tsp
       Water                        -  ½ cup

       All purpose flour      -  as required, while rolling

Preparation:

       Grind the urad dal into a fine powder. Sieve it using a strainer/sieve with small holes.

       Add the baking soda and salt to the urad flour. Give a quick mix. Add oil and start mixing to just incorporate the oil into the flour.

       Add water and mix well to form a thick rough dough. At this stage add more oil if needed, not more than a teaspoon.

       Transfer the dough onto a clean chopping board / counter top / any clean hard surface. Use a pestle to pound the dough. I actually started with the base of the mortar first and as the dough became softer, used the pestle to pound it better. This step takes approximately 15 - 20 minutes of continuous pounding.(Yes thats a good workout for your arms.) The dough would be now soft to handle.

        Roll the dough into a log, approximately half inch diameter. I divided the dough into two before I rolled. Using a knife cut the log into approximately an inch pieces.

        Roll each portion into small rounds, dusting with all purpose flour. Using a cookie cutter, or any round lid, cut the rolled ones into perfect rounds. I used a small lid and hence my pappadoms were a bit smaller than the regular size ones. However, size doesnt matter.

         Spread the pappadoms on a clean cookie sheet and let it dry under sun for 10 - 15 minutes. Flip them in 10 minutes to have it completely dry. Do not dry it too much as it might get stiff. It should still be pliable.

         Fry the pappadoms in hot oil. We fried all of it right then and hence not sure about the shelf life.

Recipe Courtesy: Ria's Collection / Story telling camera

Turkish Tres Leches Cake

 

Ingredients (Serves 20 - 25):

     Cake: 

All purpose flour   --   2 cup 
Baking powder      --   2 tsp 
Salt                        --   ½ tsp  
Eggs                      --   6 
Sugar                     --   1½ cup 
Vanilla extract       --   1½ tsp  
Milk                       --   ½ cup 
Cardamom powdered --  1 tsp

     Milks: 

Evaporated Milk   --   12 oz can 
Condensed Milk   --   14 oz can 
Heavy Cream        --   3 cups 
Rooh afza              --   ½ cup (if you need a pink colour, this can be replaced with 2 tsp of rose essence, if you just need the flavor and not the colour.)

     Ashta - Final topping: 

Whole Milk          --   1½ cup 
Heavy Cream       --   1½ cup  
Corn Starch          --   6 tbsp 
Granulated Sugar --   ½ cup 

 

Preparation:

    Cake: 

Preheat the oven to 350F.  Prepare a 9x13 pan with atleast 2 inches depth. 

Sift the flour, baking powder and salt 2 - 3 times. Keep aside.  

Separate the egg yolks and the whites. 

Beat the egg white at a high speed until foamy. Gradually add sugar, few tbsp at a time. Continue to beat until the egg whites form a peak stage. Add the yolks, one at a time and beat until the mixture falls like a ribbon. 

Add the vanilla and mix well. 

Divide the flour mixture into 3 and add a portion at a time into the egg mixture using minimum speed or you can also fold using your spatula. Alternate with milk. Mix until just combined.  

Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched.

Let it cool completely. 

Once cooled, poke the cake with a fork or knife throughout. 

Whisk together the evaporated milk, condensed milk and the heavy cream until combined. Add the rooh afza or the rose essence. Do a quick taste test and add sugar, if you need it sweet. I usually dont, but it is based on how sweet you want the cake to be. 

Carefully pour half of the mixture on the cake. Make sure to give a full coverage, especially on the edges. Let it soak completely. Once done, pour the remaining mixture on the cake. 

Let it sit in the fridge for 2-3 hours. 

 

Topping: 

Mix all the ingredients in a sauce pan. Whisk until well combined and no lumps. 

 Let it boil on a medium flame, the mixture will start to thicken. Let it thicken to a pudding consistency. 

Switch off the flame and let it cool for just 2 minutes (not any more as it will get set soon). 

Pour the mixture over the cooled cake and spread evenly.  Let it cool completely and leave the cake back in the refrigerator. It takes minimum of another 3-4 hours to have this set completely.

Garnish with pistachios and roses or any other condiments as desired. I just picked few dries roses from my garden.

You can have the toppings added on the same day or a day later, based on when you would like to serve the cake. 

This is how I prefer - 

Day 1 - Soak the cake and refrigerate

            Day 2 - Prepare the topping, spread on the cake and let it sit back in the refrigerator for another day

            Day 3 - Serve the cake 

Recipe Courtesy: amwhatieat