Nuts - Dry Fruits Milkshake

Here is a rich, creamy and nutritious milkshake that can be put together under five minutes. It is prepared using a combination of nuts and dry fruits which makes it a yummy drink. This milkshake can be used as a breakfast or brunch beverage or even as a quick fix energy booster anytime of the day. This is apt for kids like my daughter who drinks only milk and never eat any breakfast. 

I keep the recipe simple by grinding nuts and dry fruits with just milk. I used dairy milk but it can be made vegan by substituting any non dairy milk like almond, soy or coconut based one. I add about 1/4 cup each of nuts and dry fruits for each cup of milk used. Any combination of nuts and dry fruits of one's choice can go into this drink. I added almonds, cashews, pistachios, raisins and dates here. There is no need to add any extra sugar in the recipe as the sweetness lent by dry fruits is enough.

This post is an entry for Blogging Marathon and check what other marathoners are cooking, clicking at the link.

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A - Z Indian Biryani / Pulao / Khichdi Series ~ K for Kashmiri Pulao

I ended up with more rice options for the alphabet 'K' than any other ones. There were popular regional biryanis from Kashmir, Kerala and Kolkata. There were kushka, kathal aka jackfruit biryani, and the one made with kidney beans. There were beans with regional names that started with 'K' that could be used to cook rice dishes. And of course, 'K' stands for the popular khichdi as well. Among the lot, Kasmiri pulao won the round because it looked so attractive with fresh fruit garnishing.

For today's post, I am travelling to the northern most part of India, Jammu and Kashmir. Kashmir, dubbed the 'Heaven on earth' by emperor Jahangir is a land of beautiful valleys and rivers, located in the majestic Himalayan mountains. The Muslim invasions have greatly influenced the Kashmir region in all walks of life including it's cuisine. The cooking style of the local Hindu pandits, which has been the first major influence on the regional cuisine and that of the Muslim community are the two predominant cooking styles of the region. These have evolved over centuries of culinary craftsmanship, a result of the blend of cultures greatly influenced by central Asian, Persian and Afghani cuisines. 

This Kashmiri pulao is a special one in the sense it doesn't use any vegetables but loaded with nuts and fruits, both in fresh and dried forms. Diced apple, seedless grapes, pomegranate seeds, and diced pineapple seem to be the popular choices to add to the pulao. I kept postponing the cooking part until the end in the search of pomegranates with pink, juicy arils, which proved elusive in my Midwest neighborhood in the middle of winter. I am not sure whether pomegranate and pineapple were locally grown in the past centuries and whether they were an authentic addition to this pulao in a traditional sense. The addition of apple makes more sense to me. However the garnish of fresh fruits makes it very colorful, inviting and super delicious. I was initially skeptical about their addition but after tasting it, I would say the more the merrier. I kept enjoying the bursts of sweetness in every bite I took. My tongue couldn't handle even a tiny bit of spice the day I made this and so I ate it as it is to my utter satisfaction. A raita along with the pulao makes a satisfying meal.

Ingredients: (Yield 2 servings)
1/2 cup basmati rice
1 tbsp. ghee / oil
1 tsp. caraway seeds / cumin seeds
2 cloves
2 cardamom
1 one inch cinnamon piece
1 bay leaf
1/2 tsp. ground fennel (saunf powder)
1/4 tsp. ground ginger
A pinch of saffron
Salt to taste (about 1 and 1/2 tsp.)
3/4 cup water
Ingredients for garnish:
2 tbsp. ghee / oil
1 big onion, thinly sliced (about 1 cup)
10 to 12 each - Almonds, cashews and walnuts (I added pistachios as well.)
1/2 to 1 cup fresh fruit pieces (Cut them just before garnishing.)

Directions:
* Wash the rice in two changes of water, soak in water for about 30 minutes and drain.
* Heat ghee in a small pressure cooker and add caraway seeds, cloves, cardamom, cinnamon, and bay leaf. When the seeds start to brown, add ground fennel and ground ginger and stir.

* Next add the soaked rice and stir gently for about a minute so that grains are coated well with ghee /oil. Add a pinch of saffron, salt and water and stir well.

* Close the lid and put the valve on. Pressure cook for 3 whistles and turn off the stove. Let the valve pressure be gone. Allow it to sit for few minutes and then open the lid.

* While the rice is being cooked, heat ghee / oil in a small pan for toasting the onions and nuts. Add nuts one by one and toast until golden brown on low flame, Remove them with a slotted spoon and drain on paper towels. Each variety takes few seconds to toast. Do not burn them.

* Add onion slices to the same oil and a pinch of salt and fry on medium flame until golden brown. Drain on paper towels.
* Gently fluff the rice and garnish with toasted nuts, toasted onion and fruits.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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