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

An InLinkz Link-up

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

Brown Sauce Grilled Chicken - Spain

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety, is most popular  in the UK.  Brown sauce is traditionally eaten with meals and dishes such as bacon sandwiches, chips and baked beans.

In Spain Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce which  is one of the five mother sauces of classical cuisine and  is traditionally served with red meats.

In week 3 - day 14, for the marathon the theme is Condiment from Countries.  

Condiment - Brown Sauce

Country - Spain 

Ingredients:

300 Grams Chicken

For Marination
1 Teaspoon Brown sugar
1 Tablespoon Balsamic vinegar

1 Tablespoon Lime Juice

3 Cloves Garlic  - crushed
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire sauce

1/2 Teaspoon Back pepper powder

1/4 Teaspoon Salt

1 Tablespoon Olive oil

For the Sauce

1 Tablespoon All purpose flour
1 Tablespoon Butter

1 Tablespoon Oil

1 Bay leaf

1/2 Teaspoon Fresh Thyme

2 - 3 Cups Chicken Stock

1 Onion - finely diced

1 Carrot - finely diced

1 Tablespoon Celery - finely diced

2 Tablespoon Tomato paste

Salt to taste

Method:
Mix all ingredients  for the marination add the chicken and keep it in the refrigerator to marinate  at least 2 hours or overnight.

To prepare the sauce

In a heavy-bottomed saucepan, melt the butter and oil over a medium heat, add the onions and fry till brown, stir the flour and stir it with a wooden spoon for  five minutes or so, until the flour releases an aroma,  add the stock little at a time and keep stir till the flour is lump free and form a smooth paste  , add the remaining stock and rest of the ingredients and let it boil  on low flame for 15  to 20 minutes keep stirring in between.  After 15 - 20 minutes, remove the bay leaf and  cool the broth, then blend it to a smooth paste.  

Boil this sauce over lower heat, until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

In a grill pan fry the marinate chicken in little oil till cooked and brown on both sides, as the chicken is frying pour the remaining marinade a spoon at a time, so that the chicken remains juicy and does not dry out.  .

To Serve

In a serving plate spoon in a tablespoon of sauce, place the grilled chicken on it.  Rice or steamed noodles and veggies or with fried potato wedges or french fries.  Serve hot and enjoy. 

Labels : Chicken, Brown Sauce, Spain, Continental Cuisine, Blogging Marathon

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

An InLinkz Link-up

Harissa Paste - Tunisia

Harissa is a Tunisian hot chili pepper paste.  The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia".  In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.  

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 13. 

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
1/2 Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
1/4 Cup  Oil

Method

Deseed dry red chillies and soak in warm water for 30 minutes.  Here I,  have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.  

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes.

Labels : Chutneys & Dips, Masalas, Homemade, Blogging Marathon, Continental Cuisine, Tunisia

Posting a new pics of the paste that is made today...

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

An InLinkz Link-up

Hummus (Bi Tahini) - Homemade

Hummus or houmous, is a food dip or spread that includes chickpeas, sesame seeds, olive oil, lemon juice, salt and garlic. "Hummus" in Arabic  means "chickpeas". Its origins are unknown, and it is popular in the Middle East, Turkey, Eygpt, Lebanon and North Africa. This is a Eygptian style Hummus.

In week 3 - day 12, for the marathon the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings.

Hummus (Bi Tahini) is hummus with sesame paste.

Ingredients

2 Tablespoons Tahini paste - homemade - see recipe below
2 Cups Chickpeas - boiled
2 Tablespoons Lemon juice
1/4 Teaspoon Cumin powder
1/4 Teaspoon Paprika powder
2 -3 Cloves Garlic - chopped finely
2 Tablespoons Water or Yogurt - I used water - see notes
4 Tablespoons Olive Oil
Salt to taste

Method

Tahini paste is expensive, but its easier to make it at home and very cost effective too.

Just roast one fourth cup of sesame on the tava, do not let it turn brown, just lightly till is emits an aroma, cool it and grind it with olive oil till you achieve a smooth paste.

Place the boiled and chickpeas in a grinder (reserve a few for garnishing purposes), then add the rest of the ingredients. Grind everything together until it becomes a smooth paste. Taste and adjust flavors according to your taste, some people prefer More - tahini, or lemon, or garlic or chilly, add what you feel you like according to your taste . The Hummus is ready. 

Serve with sprinkled red pepper flakes or paprika on top. Drizzle olive oil on it. Garnish with boiled chickpeas. Enjoy this Hummus.... healthy, tasty with pita bread or as.. we have it on a bread toast too. It taste yummy. 

My Notes :

You can use canned chickpeas too, but make sure u rinse the chickpeas well of all the brine then in fresh water.

I used the water in which the chickpeas were boiled.

Labels : Sesame seeds, Chickpea,Homemade, Chutneys & Dips, Eygpt, Blogging Marathon, Continental Cuisine

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

An InLinkz Link-up

Kala Masoor Masala / Sabut Masoor Masala - Maharashtra

This is tasty and lip smacking whole masoor dal or as in Maharashtra we call Kala Masoor or Sabut Masoor.  It's easy and well as delicious you can have this with rice or bhakri or even chapattis.  I have given a slight twist to the original recipe by adding chilly and tomato sauce, these two give an awesome taste to it.   

Ingredients
2 Cups Whole Masoor
1 Large Onion - Chopped finely
2 Large Tomatoes - ground to paste
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Sabzi masala
1/2 Teaspoon Chilly powder
1/2 Teaspoon Coriander - Cumin powder
1/2 Teaspoon Goda masala
1 Teaspoon Red Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Sugar or Jaggery (optional)
Salt to Taste
2 Tablespoons Ghee
1 Tablespoon Oil
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander - finely chopped

Method

Wash and soak the masoor overnight or for 4 -5 hours.

In a pan heat ghee + oil, add cumin seeds when they are lightly brown add the onion and fry till translucent. Then add the cumin seeds , ginger - garlic paste fry well, then add the tomato paste and fry well for 3 -4 minutes. Then add the sabzi masala, coriander - cumin, chilly, turmeric, goda masala powder and salt to taste, fry well. Add the chilli sauce and tomato sauce, sugar and the masoor and fry again. Add a cup of water, cover and cook till oil leaves the sides and the masoor is cooked.  Then add the coriander leaves ( reserve a little for garnishing) and let it simmer again for a minute.
Serve hot garnish with coriander leaves.

We had this steamed rice, papad made into a cone, cucumber cut into matchsticks and fried fresh red chilly.

This is week 2 Day 11 of the Marathon theme Indian States.

Labels: Vegetables, Masoor dal, Lentils, Healthy, Main course,Vegan, Blogging Marathon

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

An InLinkz Link-up

Gajrela - Kashmir

Gajrela is one of the most eaten dessert in winters or even throughout the year. It is one of the famous dessert recipe of Kashmiri cuisine. This recipe is Kheer that is made with carrot. This has a creamy and delicious taste. My hubby loved this dessert.

Ingredients

250 Grams Carrots - grated
500 ML Full Cream Milk
200 ML Condensed Milk
100 Grams Mawa / Khoya
1/2 Malai or Fresh Cream - I used malai
1/2 Cup Cooked Rice
2 Tablespoons Finely Chopped Almonds
1/4 Cup Sugar
1/4 Teaspoon Cardamom powder
2 Tablespoons Almonds powder


Method
Heat the milk and bring it to a boil, then add the cooked rice and add grated carrots. Cook on low flame till the carrots are cooked. Add sugar, cook it on the low flame till the sugar melts. Now add the condensed milk and khoya, almonds powder and cardamom powder. Mix well and cook for a few minutes and turn off the the flame. Add malai or cream and sprinkle finely chopped almonds,cool and serve it. Enjoy....

This is week 2 Day 10 of the Marathon theme Indian States.

Labels : Sweets & Desserts, Kashmir, Carrot, Condensed Milk, Cream, Cooked Rice, Blogging Marathon

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

An InLinkz Link-up