I had a lot of butter left, we had all the ghee we needed and some more. I was at my wits end as to how to finish the butter before we left on holiday so Smita suggested this recipe. Boy did we love it.
Essence
4 tblsp homemade butter
½ cup milk mixed with ¼ cup milk (lukewarm)
Ingredients:
1.Sieve all the dry ingredients.
2.Run the butter in the mixer. Since the quantity for my mixer was too small I ran it with the milk and water mixture.
3.Fold in all the dry ingredients.
4.The mixture bubbles a little.
5.Pour in a greased container and microwave for 5 minutes if glass container is used and 4 if plastic container is used.
Method:
Roast the whole almonds (blanched or otherwise) & let them cool.
Preheat oven at 300 F (150 degree C)
Mix all the dry ingredients (excluding almonds) with an electric mixer (or a hand mixer) or sieve them together a couple of times.
Mix eggs with the extracts & beat a little.
Slowly add the egg mixture to the flour & continue mixing with an electric mixer (or a hand mixer) When the dough forms add the roasted almonds.
On a lightly floured surface form a log of the mixture & then place it on a baking tray.
Bake for 30-40 mins in the oven.
After taking out let it cool for 10 mins & then cut it with a sharp knife into thin slices.
Bake the slices on one side for 10 mins again then turn on the other side for baking another 10 mins.
Cool & Store. (Lasts for a good few days in an airtight container.)
The only changes I have made is that since I did not have almond extract I used vanilla essence.
Also I could not knead the dough as the recipe needed as my dough was a sticky mess I just transferred it to the baking tray I had greased and lined with flour.
I will post the pictures when I next make it as Akanksha has finished the last slice.
Like I have said in my earlier post METHKUT OR MENTHE HIThas a lot of uses. One of kid's favourites is HACHID AVALAKKI in Kannada. In my college days (that is the only time I have studied in Karnataka) my friend Savitri used to swear that she had an additional stomach to eat HACHID AVALAKKI.
The difference in Dadpe Pohe, as it is called in Marathi is that METHKUT OR MENTHE HIT is not used nor is CHATNIPUDI.It is more like Chivada.
The proportions I am giving are approximate you can mix it anyway you want. Please feel free to add/leave out some more ingredients (only let me know so that I can try them out).
For 1 cup of thin avalakki/pohe(the kind you use to make chivda) add 2 tsp of methkut or menthe hit 2tsp of chatnipudi add salt to taste, a little say ¼ tsp chilli powder.
Put a tblsps of oil to heat and add 1/2 tsp mustard seeds when they splutter add ½ tsp of hing/asafoetida, add curry leaves. If you wish to add nuts now is the time, traditionally peanuts or groundnuts and phutani are added and stirred a little till they become a little reddish. Cool the mix a little. It's a good idea to make this phodni/vagarni first and then make the mix of avalakki.
You can keep this mixture in a container till you need or put in some diced cucumber, freshly grated coconut, tomatoes, capsicum, coriander, lime, sev, farsan. Mix all the ingredients together and serve.
It tastes very good so good in fact that I don't think I will ever be able to post a photograph in fact I am hungry now and I have fished all the avalakki/pohe so I have to hunt for something else to eat.
