SCONES AND LATKES WITH MASALA CHAI !

This is my contribution to Nandita's (of Saffron Trail) WBB #7 for 'Baking For Breakfast'. Thank you for hosting, Nandita.




This is also my contribution to Ana of 'Morsels and Musings's food blogging event 'Festive Food Fair'.
Thanks for hosting,Ana :)




These unique combination of goodies also make a delectable breakfast on Thanksgiving day for a great start for you and your guests before you jump into cook that Turkey :) Enjoy!!

Have a great Thanksgiving with your families and have fun !
Well...
When I baked a Coffee cake last week for my 'Give Thanks' post, I thought of including that cake into 'Baked Breakfast' for WBB #7 as well. But, since Thanksgiving is this week, I baked one more baked breakfast of delectable Scones with savory Latkes and Masala Chai which makes a fabulous breakfast on Thanksgiving morning!

What a combination,did you say?! Only my kind of brain can come up with this kind of Scottish,Jewish and Indian medley:D Enjoy...have a delicious breakfast on me while I go for a short break after posting this, but will check my e mails often! :)

Mixed Berries Cream Scones with Strawberry Jam, Potato Latkes and Masala Chai for breakfast:



HISTORY OF SCONES:
This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds.Scone is also a village in central Scotland.Scones originated in Scotland between 1505-1515.( Info, courtesy of epicurious.com)

A 'Heart' shaped beautiful Scone baked to perfection!


To make Scones you need: (Makes 6 big or 10-12 Smaller Scones)

Preheat the oven to 400F.



1/2 cup dried mixed berries, 2 cups plain flour, 1/4 cup sugar,1 tbsp Baking pd, 1/4 tsp salt,6 tbsp chilled butter,1 egg,1/3 cup cream or half and half or milk,for brushing on top; 1 tbsp sugar, 1 tbsp cream.






In a blender with a mixer blade,add all the ingredients one by one with liquids first and then dry flour,run the blender just until they are mixed.Do not mix too much.Or you can mix all with a spatula or by hand until just mixed.






Take the lump out,place on a clean surface,knead gently to a smooth ball.Divide into two balls,pat one to a circle 1/2" thickness,either score into 6 wedges or cut into diff. shapes.Repeat with other ball.




I made 6 big Scones of diff. shapes without dividing the dough and with 1" thick circle as you can see. Place them on a ungreased cookie sheet 2" apart and brush the top with cream or milk,sprinkle sugar.Bake them for about 12-15 mins or until golden on top.Do not let them bake too much.Under-baked is better than over-baked:)




Take the sheet out of the oven,immediately put all the scones onto a cooling rack. That's about it. You should serve these with any jam you like.
Makes one delicious breakfast with soft and light scones jam or Orange Marmalade.



Scones with various shapes are ready for Breakfast:




HISTORY OF LAKTES:
According to legend, when the Jews returned to cleanse their Temple, which had been defiled by pagan worship, they discovered only enough consecrated oil to keep the holy lamp burning for one day. However, the oil miraculously lasted eight days, the time needed to secure a new supply.Potato latkes are a traditional Jewish deep fried food treat, with the oil used for cooking recalling the miraculous oil in the sacred lamp.Potato pancakes called latkes, sometimes served with applesauce or sour cream, sometimes as a side dish with meat, are the food of Hanukkah.

Since I am just cooking Latkes for a savory breakfast, I skipped the very traditional Jewish recipe with egg etc, and suited it to own taste. Here is how I made my Latkes...

A plate of crispy fried Latkes:


To make Latkes you need:(Makes about 10-12 Latkes)

Heat oil to 375F or you can shallow fry or bake in the oven too.But tastes best fried:


1 big Russet baking potato,2-3 green and white parts of Spring onion chopped,1/2 big red or white onion coarsely grated,1/2 tsp garlic pd and ginger pd or some fresh garlic and ginger,salt, pinch of dry red chilli flakes and 1-2 tbsp plain flour or corn starch just enough to bind.




Chop and add all the ingredients into a bowl except flour ,and grate potato lengthwise to get long noodles like gratings.Mix all gently and add just enough flour to bind the mix.It should be loose not like a batter at all.




Idea is to get fried potatoes which looks like spiders with legs spread and a lump in the middle:D I know, there goes your appetite:)) But they taste out of this world,believe me!! It's fried potatoes after all.When the oil is hot,drop a small portion with a fork or with your fingers gently so the grated long strips spread out not in a lump.It's very imp not add water and too much flour to the mix.




Flip to the other side gently to fry to golden color, do not burn. Drain on paper towel and if you are serving right away,put them in the oven on warm until you are ready.Serve with Apple sauce or some Sour Cream.



Indian Masala Chai:

A Chaiwallah in India:



In India, chai is most popularly sold from street vendors called chaiwallahs. These chaiwallahs carry pots of chai and serve it in tall glasses. It is also a family tradition in India to welcome your guests with cups of chai, specially in North India.Most of South India prefers Coffee. Each family has their own recipe for making masala Chai and preparation method.There is no wrong way making Chai but make with spices you prefer.Indian Masala chai is made with Assam , Darjeeling tea leaves etc,.I use 'Brooke Bond Red Label' brand tea leaves here.




Personally, I do not like peppercorns in my chai.I skip that and add a little of everything else you see in the list below.I also use fat-free milk and no water at all in my chai.You must add little sugar to Indian chai,it is NOT herbal or black tea people! Lemon slices are not necessary either. I have given you the traditional blend for Masala Chai below.But it's up to you to add whatever spices of your choice.Chai you see here is my way of making it at home for us.

Here is my positively glowing golden Masala chai as I made it:)


The most commonly used ingredients in Masala Chai include;

Cardamom-A wonderfully fragrant spice ,green cardamom is what you use for masala chai.
Cinnamon -Cinnamon in stick form is used for chai.They should be crushed slightly before use.
Cloves-whole cloves slightly crushed are used.Only one or two cloves are enough to infuse a large pot of chai.
Pepper-Whole peppercorns are used.
Ginger-Ginger root should be fresh.Ginger has a pungent, almost citrus flavor with warming effects.It should be crushed a little when making Chai.

This is how I make my Masala Chai:

To make two cups of masala chai,you need:


2 1/4 cups fat-free milk,2 tsp sugar.
Spices; 2 cloves,1/2" fresh ginger,2" cinnamon stick,2-4 whole green cardamoms and 1-2 tbsp of tea leaves,depending on how strong you want your tea.



Indian tea leaves do have strong flavor.I add just 1 tbsp of tea leaves for two cups.I skipped peppercorns,added here on the plate just to show you the ingredients.You can add if you want to.
Now take a pan, put on medium heat,add milk and sugar.Do not let boil too much,just get it up to a simmer.





Meanwhile,gently crush or bruise all the spices , NOT powder, and add to the simmering tea pot, turn down the heat to low and let it simmer for 3-5 mins.
Strain into two cups using strainer lined with a coffee filter if the leaves are very fine. Adjust the sugar and voila!!



My style Masala Chai is ready for you to enjoy! :)


Have a great Holiday!

We are off to the beach for a short Thanksgiving holiday just for 4 days. I know what you are thinking! Who goes to the beach in Nov,right?! Surprisingly, LOT of people! :D
Most resorts were booked up and we got a suite in the nick of time!! Anyway, my Laptop is coming with me, so no worries :))