Sweet Corn Atole - Mexican

Atole (ah-TOH-leh) is an ancient Mexican beverage with origins in pre-Columbian times. Similar warm drinks, thickened with cornmeal, are found throughout Central America and are especially popular for breakfast. This is a healthy and creamy breakfast bowl. I loved it.

We are in the fourth week of our Mega marathon and this week the theme is Breakfast from Countries. My second post is a Mexican breakfast.
I have used fresh corn grains and cornstarch, to make this Atlole.

Recipe Source : here

Single serving

Ingredients 

1/4 Cup Fresh Corn grains
1.1/2 Cup Milk
1/ 4 Cup Water
½ stick of Cinnamon
1 -2 Teaspoons Sugar (or adjust to your personal taste)
1 Teaspoon Cornflour

Method:
Dissolve the cornflour in water until there are not lumps. Set aside.

Puree corn grains with little milk in the blender until smooth.

Using a colander or sieve strain the liquid and pour into a saucepan adding the sugar, milk, the cornstarch-milk mixture and cinnamon.. Cook over medium heat bringing the mixture to a boil and stir frequently to avoid sticking, until mixture thickens. It took 15 minutes to get to this point. Remove from heat and serve warm. 

Labels :  Breakfast, Mexican, Healthy, Blogging Marathon, Corn, Continental Cuisine

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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English Breakfast - United Kingdom

English breakfast is a breakfast which comes with toast, eggs, mushrooms, sometimes baked beans, bacon, sausage, grilled tomato, and hash browns. 

Through out Europe which ever hotel you stay this is breakfast is always present at the breakfast buffet. This is a filling as well as satisfying breakfast. The breakfast looks simple but it real fuel that keeps you going till late noon.

We are in the fourth week of our Mega marathon and this week the  theme is Breakfast from Countries. For the first day of this week I, have made the all time breakfast of United Kingdom called the English Breakfast. It's simple yet filling.

Single serving

Ingredients
2 Slices of Toasted Bread
2 Chicken Salami
3 -4 Chicken Sausage
1 Fried Egg
Jam and Butter as required

Method
Lightly butter a pan and stir fry the sausage and chicken salami lightly. Remove and keep aside.

In the same pan add a little butter and break an egg add salt and pepper to taste. Fry the egg as per your taste, full fry or half fried. My daughter like half fried, when the whites is full fried just sprinkle some butter from the pan on the yolks till it get a light white coating. Remove and serve, with toasted bread slice, chicken sausage and salami. With jam and butter and not forgetting a glass of fresh fruit juice. Have a sumptuous breakfast.

Labels :  Breakfast, United Kingdom, Continental Cuisine, Egg, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Aam ka Murabba / Raw Mango Chunda - India

According to Wikipedia - Murabba as savory jam or pickle prepared with raw mangoes, sugar and spices. It can be even compared to marmalade or jelly.  Use of grated mango or sliced mango and the type of spices used may vary region to region.

Raw mango is known as Mangai in Tamil and as Aam in Hindi and Aamba in Marathi.

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 17.

Condiment - Pickle

Country - India 

Ingredients

4 Cups  Grated Raw Mango - packed
4 Cups Sugar  - I used unrefined sugar
1 Teaspoon Red chilli powder
1/2 Teaspoon Cardamom powder
1/4 Teaspoon Salt 

Method
Wash, peel and grate raw mangoes.

Heat a thick bottom pan or non-stick pan; add grated mango, sugar and keep cooking in moderate heat by stirring in between.

When the mixture is reduced to half by volume, add the spices and keep cooking till the mixture thickens to a jam like consistency and all the moisture from the sugar and mangoes evaporates.

After cooling it fully, store in sterilized glass bottle. Store it in the fridge since I have not used any preservative

Labels :  Mango, Murabba, Jams & Sauces, Indian, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Roasted Potatoes with Zaatar Spice - Homemade

Zaatar is a herb used in the Middle East and Mediterranean countries. Zaatar is generally prepared using  dried thyme, oregano, marjoram, or some combinations of other spices too.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 16.

Condiment - Zaatar

Country - Middle Eastern Countries

Ingredients

8 - 10 Baby Potatoes
1 Tablespoons Zaatar
1/2 Teaspoon Salt
1 Tablespoon Olive oil
1/2 Teaspoon Black Pepper powder
For the Zaatar Spice

1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Marjoram
1 Tablespoon Sumac
1 Tablespoon Cumin - coarsely ground
Method

To make the Zaatar Spice

Mix all the ingredients and the spice it ready. Some even add sesame seeds, which I have  not add.

Preheat your oven to 180 degrees. 

Wash and scrub the skin of the potatoes well.  Chop the potatoes into halves and toss in a large bowl with the olive oil, salt and zaatar. Pour the potatoes along with the marinade onto a baking sheet. Roast for 35-40 minutes, stirring the potatoes with a fork after 20 minutes. Enjoy ....  These are yummy and flavorful, can be served as starters too.

My Notes:

Make this spice and store it in the refrigerator for a year.

Labels :  Potato, Starters, Masalas ,Zaatar, Homemade, International Cuisine , Baked, Vegetarian, Middle Eastern

An InLinkz Link-up

Enchilada Sauce - Mexico

Enchilada is a traditional Mexican dish. The words comes from enchilar, which means add Chili peppers to something. The traditional enchilada sauce mainly consists of Chile peppers.

Homemade enchilada sauce is quick, delicious and easy to make, with all ingredients readily available in your pantry. 

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 15.  

Let's go today's recipe Enchilada Sauce from Mexico.

Ingredients

1 Tablespoon Butter
3 Cloves Garlic - finely chopped
3 Tomatoes 
1 Tablespoon Tomato sauce
1 Teaspoon Red chilly flakes
1 Teaspoon Oregano
2 Cubes Cheese - optional

Method

In a mixer jar add the tomatoes, garlic and puree to a fine paste .

In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the ground paste and cook till it thickens to a sauce like consistency . Remove in a bowl and cool. 

To make cheesy sauce  - add the cubes of cheesy when the sauce is hot, mix well .  The sauce is ready. 

Labels : Jams & Sauces, Enchilada, Mexico, Tomato, Homemade, Continental Cuisine, Blogging Marathon, Mexican

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up