Almond Butter

Ingredients

Almonds - 2 - 3 cups, raw or roasted

Cinnamon Powder - 1/2 tsp

Sea Salt - a pinch

Method

Place almonds in the food processor with the "S" blade.

Turn the food processor on and let it run for a minute until it forms fine crumbs.

Add the cinnamon powder and salt.  Continue processing.

After 3-4 minutes of processing they turn clumpy and forms a ball.

Scrape the sides.

Process until they release oil and turn into thick paste.

Continue processing until you get a creamy and spreadable consistency.

It takes about 15 - 20 minutes to get to the creamy stage.

If you are using roasted almonds,  the butter will be dark brown in color.

I used raw almonds.

Store it in a airtight glass container and refrigerate.

Laugenbrezel (German Style Soft Pretzels) - We Knead to Bake # 8

To make soft or hard pretzels was the challenge for last month's We Knead to Bake group.   I choose to make soft pretzels with jalapenos.  

Recipe source:  My Recipes and Aparna

Ingredients:

2 1/4 tsp dried active yeast

1 1/2 tsp sugar

1 cup warm milk

3 cups + 1/4 cups all-purpose flour

1 tsp salt

6 cups water

2 tbsp baking soda

1 tsp cornmeal or semolina

2 tbsp milk
2 tbsp jalapeno, chopped
Coarse salt

Method:

• In a large bowl, dissolve the yeast and sugar in warm milk and allow that to stand for about 5 minute.

• Add the 3 cups flour, chopped jalapeno and salt to the proofed yeast and stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic. The dough will feel slightly sticky, so add a bit of flour as and when necessary while kneading. This should take about 8 minutes.

• Form the dough into a ball and place in a large oiled bowl, turning to coat the dough with oil. Cover and allow the dough to rise for about 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

• Deflate the dough, cover and let it rest 5 minutes. Divide dough into 12 equal portions.

• preheat oven to 425 degree F.

• Work with one portion at a time and cover remaining dough to prevent it drying. Roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a lightly greased baking sheet. Cover and let rise 10 minutes (pretzels will rise only slightly).

• Put the 6 cups of water and baking soda in a non-aluminum pan and bring to a boil. Turn down the heat and simmer. Gently lower a pretzel into the simmering water. Cook on each side for about 15 seconds. The pretzel will swell/ puff up a bit. Remove from the water with a slotted spoon and place on a greased wire rack. This will prevent the pretzel from sticking to the rack. Repeat with the remaining pretzels.  Sprinkle coarse salt over the pretzels.

• Place the pretzels on a baking sheet sprinkled with cornmeal or semolina.  Bake at 425 degree F (220C) for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

• Serve warm with a dip of your choice or just plain. They’re best eaten fresh, and on the same day. This recipe makes 12 Pretzels.

Uppu Seedai and Vella Seedai for Krishna Jayanthi

Happy Krishna Jayanthi

Uppu Seedai (Savoury)

Ingredients:
Rice flour - 1 cup
Urad dal flour - 2 TBSP, roasted until light brown and aromatic
Butter - 2 TBSP, room temperature
Sesame Seeds - 1/2 tsp
Freshly grated coconut - 1 TBSP
Asafetida - 1/2 tsp
Salt - to taste
Oil - for deep frying

Method:

1. In a bowl, combine all the ingredients.  Add water little at a time and make a tight dough.
2. Spread a clean and damp cloth or paper towel on the counter top.
3. Take a small marble sized dough and roll it into a ball, using your palm.
4. Heat oil in a pan.  Drop the rolled balls little at a time.  
5. Move the balls gently to prevent them from sticking together.
6. Fry on a medium heat, until golden brown.
7. Place it on a paper towel to drain of excess oil.

Vella Seedai (Sweet)

Ingredients:
Rice flour - 1 cup, sifted
Urad dal flour - 2 tsp, roasted until light brown and aromatic
Jaggery - 1 cup, grated
Thinly Sliced Coconut Pieces - 1 TBSP
Cardamom Powder - 1/4 tsp
Sesame seeds - 1/2 tsp
oil - for frying

Method: 

1. In a large skillet, dry roast the rice flour on a low flame, for a minute and until aromatic.
2. Let it cool completely.  Add the urad flour, sesame seeds and the thinly sliced coconut pieces and mix well. 
3. Place 1 cup water and 1 cup jaggery in a pan.  Heat until the jaggery dissolves completely.
4. Strain the jaggery syrup using a fine mesh strainer to remove impurities. Add cardamom powder.
5. Boil the strained jaggery syrup in the same pan.   Remove from the heat.
6. Using a ladle, add the syrup little by little into the flour mixture until it forms a tight tough.  
7. Keep it aside for 30 minutes.
8. Grease the palm with some ghee and roll the dough into small balls.  A little bigger than a marble.
9. Heat oil to medium high. The oil should not be smoking hot.
10. Drop 5 or 6 rolled balls in hot oil.  Wait for a minute and gently move it around to prevent them from sticking together.
11. Deep fry until dark brown.