Coconut Milk Coffee

I got a chance to taste this delicious coconut milk coffee during my vacation to Vietnam. We dropped by at ABC bakery in Ho Chi Minh city after reading so many good reviews on their bread and pastries especially croissants. Being a die hard fan of croissant i definitely don't want to miss the chance to visit this famous bakery. The bakery serve huge choice of assorted bread,buns,croissants and cookies. Their breakfast combo menu is an ideal choice for tourist and locals to sit and enjoy their baked goodies. I 101% agree with all the positive reviews i read online and their croissants are to die for. Butter,flaky,soft and so many choices to choose.

Enough talking about their pastries lets get into their coffee. I choose coconut milk coffee from their breakfast menu as the name sounds a little exotic for me. The moment i sipped into the coffee it was heaven on a mug. The coffee are creamy,rich and tastes divine. You could taste the coconut milk in the coffee and i;m talking about the freshly squeezed coconut milk not the stuff we get in packets which mixed with cornflour to thicken. Coconut milk are healthier options to condensed or evaporated milk which is a plus point. The coffee was so good till i had the delicious coconut milk coffee thruout our 3 days stay there. The memory of the coffee are too tempting which i decided to make my very own coconut milk coffee at home. Here's the recipe for delicious,creamy and healthy version of morning cuppa.

Ingredients

1 cup thick coconut milk
1/2 cup coconut sugar/brown sugar
1 tsp vanilla extract
1 cup espresso/strongly brewed coffee

Methods

In a saucepan, over medium heat add  coconut milk and sugar. Stir till sugar completely dissolved.

Reduce heat to low once the coconut milk started to evaporate. Add vanilla extract and stir.

Remove from heat.

Pour the prepared coconut milk mixture to your strongly brewed coffee or espresso.

Serve hot or add ice cubes to enjoy a cold coffee.

Notes.

I did not add sugar to my coffee as i find the coconut sugar in the coconut milk are perfect for my taste bud. If you are a sweet tooth you may add sugar to your coffee to suit your taste.

Store the coconut milk mixture in an airtight jar and keep in refrigerator. Stays good for 2-3 days

Millet Ponggal

This is the first time I'm making dessert with millet reason being I'm too conscious about the outcome. The feeling of whether it will turn out good or not is always at the back of my mind. When i went for grocery shopping i found a packet of little millet and bought it on impulse. Instead of using the millet in a tricky dessert i opted for a easy and simple millet ponggal.

Millet could be a great substitute to rice and much healthier option for weight watchers. I added kesari powder or yellow food colouring to attract my kids. You may add saffron diluted in milk or just leave it as it is. The mixture will become thickens as it cools and perfect,healthy,delicious ponggal ready to be served

Ingredients

1/4 cup millet
3 cups whole milk
2 tbsp ghee
1/2 cup granulated white sugar
6 almonds,sliced
2 cardamom pods,crushed
Pinch of sukku powder/dried ginger powder/
Pinch of yellow food coloring

Methods

Wash millet,strain and keep aside.

Heat ghee in a pan and fry the almonds till golden. Keep aside

In a pan, boil milk for 7-8 minutes. Add the millet and cook for approximately 9-10 minutes.

Add sugar and stir Cook for 5 minutes till the milk thickens.

Add the fried almond,sukku powder and crushed cardamom pods. Stir. Remove from heat.

Serve warm.

Akkaravadisal

This lovely Iyengar style sweet rice dessert is popular South Indian festive delicacy. I came across of this dessert so many times but yet to make (for no special reason of course). Akkaravadisal is a creamy and rich sweet rice porridge/ponggal often served in Brahmin household during special occasion  and celebration. I decided to make them for Ponggal festival and this is my first trial which came out perfectly well.

Enriched with milk and ghee this delicious treat make an ideal sweet treat as prasadam and kids will love it. This is not a dish for weight watchers but there's no harm enjoying them once in a blue moon. Once you start to devour them its hard to stop and yes, i'm talking from my personal experience. Give it a try and i'm sure you'll love them as much as i do.

Ingredients

1/2 cup raw rice
2 1/4 cups whole milk
2 tbsp mung dhal
1/2 cup grated jaggery
4 tbsp ghee/clarified butter
7-8 cashews
5-6 golden raisins
1 cup water
Pinch of cardamom powder

Methods

Heat pan with 1/2 cup of water and add the jaggery. Stir till the jaggery dissolves. Strain to remove impurities. Keep aside.

Wash and drain the rice and moong dhal. Keep aside.

Heat a tbsp of ghee and fry the cashews and raisin till golden. Keep aside.

Using the same leftover ghee, fry the rice and moong dhal for 2-3 minutes.

Add 1 cup of milk and 1 cup of water. Stir and transfer the mixture into a pressure cooker. Cook for 6 whistles. Release the pressure. Add 1/4 cup of milk and mash the rice.

Heat 1 tablespoon ghee in a pan, add the mashed rice and remaining 1 cup of milk. Add the jaggery syrup and cardamom powder. Cook for 3-4 minutes.

Add the remaining ghee,cashews and raisins. Stir and remove from heat.

Serve hot or warm.


Notes

Remove once the mixture turns to porridge consistency, it will get thickens as it cools.