Badam Milk Mix Cupcake

Bangalore has many shops that serves delicious hot Badam Milk... you also get Badam milk powder that you can purchase and mix a spoon of the powder with hot milk. I got a packet of the Badam milk powder this time while I was in Bangalore. Preferably it’s better to make the powder at home. Since no one in my house wanted to drink Badam milk, I used the powder to make these cupcakes. 

Ingredients 

2 cups All Purpose Flour 

1/2 cup Badam Milk Mix Powder

1/3 cup Powder Sugar 

1/4 tsp Salt

1 tsp Baking Powder 

1 tsp Soda Bicarbonate 

3 tbsp melted Ghee 

1/2 cup Curd beaten 

1 1/2 cup Warm Milk 

2 tbsp chopped Almonds 

Few Saffron strands

Method 

Add all purpose flour, Badam Mix powder, Baking powder, Soda bicarbonate and salt in a mixing bowl. Mix all the ingredients together. Take another bowl, add 1 cup milk, curd,  ghee and sugar. Stir and whisk well until the sugar dissolves well with the milk.  Now gradually add the flour and whisk. Add the remaining milk and continue to whisk until the batter forms a thick dropping consistency. Pre heat the oven at 180 degrees Celsius. Take cupcake liners and arrange it into the cup cake cavity mould or use aluminium cups. Fill up the liners with the batter. Fill upto 3/4 of the quantity of the liner. Sprinkle the chopped almonds and few saffron strands on the top. Bake the cupcakes for 20 - 25 minutes at 180 degree celsius. Insert a tooth pick and check if the cupcakes are done after 20 minutes. Once done then remove the cupcakes and place them on a cooling rack and cool it. Enjoy the cupcakes for breakfast or tea.

Bhut Jholakia ar Losuner Acchar

When you get back home to see the Bhut jolokia plant laden with chillies..... it’s sheer happiness... 

There were about 22 chillies on the plant that looked like red pataka crackers for Diwali. 

The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia, and ghost jolokia is cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh. 

In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chilli was taken up by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.

- Net Source Wikipedia

You can make pickle or hot sauce. Here I made pickle with crushed garlic. Remove the extra seeds and dry it. You can save it to grow more plants. This will also reduce the spiciness from the pickle. 

Ground Masala 

Ingredients 

2 1/2 tsp Yellow Mustard seeds

1 tsp Fennel seeds

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Fenugreek seeds

Method

Grind all the above ingredients into a fine powder. 

For the pickle 

Ingredients 

22 pieces of Bhut Jholakia cut into small pieces 

20 pieces of Garlic Cloves crushed

Masala powder 

Salt to taste 

1/2 Turmeric powder 

1/2 cup Vinegar 

1/2 cup Mustard Oil

Method 

Take oil in a pan / wok, let it heat till the smoking point. Switch of the flame and let the heat reduce a bit. Add the crushed garlic, chillies, masala powder, turmeric and salt, stir it well for a minute. Add the vinegar. Switch on the flame and let it cook until the oil separates from the vinegar. Switch off the flame. Let it cool down completely. Store it in a bottle and keep it in the sun for 2 days. The pickle is ready. 

P.S. Cut the Bhut Jholakia carefully, don’t touch the chilli while cutting it.. cut it with the scissor.