Badam Halwa Recipe

                              Badam Halwa Recipe

                    

Badam Halwa Recipe - Ingredients

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian

Badam - 1/2 cup heaped
Sugar - 3/4 cup
Water - 1/2 cup
Ghee - 4 tbsp
Condensed Milk - 1 tbsp (optional)
Milk - 1/8 cup + 1/8 cup
Cardamom powder - a pinch(optional)
Saffron - a tiny pinch
Yellow food color - a tiny pinch

Method:

1. Soak almonds for 2 hrs. Then peel off the skin and make it ready.
   
2. Then grind the almonds along with 1/8 cup of milk to a fine/semi coarse paste as per your preference.I wanted mine grainy so grinded it to a semi fine paste.Take another 1/8 cup of warm milk crush saffron and add it.Add the yellow food color also,set aside.
   
3. In a pan - add sugar with water and let it boil until sugar completely dissolves.Then add the badam paste and stir it continuosly to avoid lumps.Once its completely blended with the sugar syrup add saffron milk and condensed milk and mix well.If you are adding cardamom powder add it now.
   
4. Keep stirring in low flame for 5mins, it will splutter so be careful.Then add a tsp of ghee at regular inervals stirring continuously.At one stage spluttering will stop, ghee will be completely absorbed and the halwa will start leaving the sides of the pan and small white bubbles will start appearing.This is the right stage, to switch off.
   

Cool down and store in a clean container.Badam halwa thickens with time.You can also pack as single servings(as kept in the plate in the background)as we get in shops.

My Notes:

• I love my badam halwa with a grainy texture so grinded it semi coarse.You can grind it to a fine paste too as per your preference.
•  I clicked the pics soon after making the halwa but after cooling down the halwa becomes thick
• You can soak badams for few hours for easy peeling or if you want to peel of instantly then add it to boiling water for 10mins then cool down and start peeling.
• If you like cardamom flavour add a pinch of cardamom powder. I love just the plain saffron flavour so skipped cardamom.
• Keep stirring continuously dont stop at all as it easily gets burnt.Use non stick pan to avoid burning and sticking.
• It will splutter so just be careful just a word of caution :)
• Saffron is the main ingredients that gives flavour to the halwa.
• Adding ghee at regular intervals avoids sticking.
• When refrigerated it keeps well for atleast a week but I bet it wont last till a week :)
• The right stage to switch off is when it starts leaving the sides of the pan.

Gulab Jamun ( indian delicacy)

                                                  Gulab Jamun 

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream!

Ingredients:

• 3 cups sugar
• 6 cups water
• 1 tbsp cardamom powder
• 2 tbsps rose water
• 3 cups powdered milk
• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• Approximately 1 cup thickened/ heavy/ double cream
• Vegetable/ canola/ sunflower oil for deep frying

Preparation:

• Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
• Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is medium soft but not sticky. You DO NOT need to use all the cream. Just add a little at a time until you reach the consistency of dough you are after.
• Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
• Heat the oil for deep frying in a wide pan on a low to medium flame.
• Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
• When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
• Repeat this till all the dumplings are cooked and added to the syrup.
• Allow the dumplings to soak in the syrup for at least 2 hours before serving. At this point they can either be removed from the syrup and served or served with the syrup.
• Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.

                             EASY TOMATO SOUP RECIPE

                   

Easy Tomato soup recipe

Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients

Red ripe tomatoes	4
Beetroot	2 small slices
Garlic	3-4 flakes
Bay leaf	1
Butter	1 tblsp
Salt	As needed
Black pepper	As needed
Sugar	1 tsp
Corn flour	1 tsp
Cream(Optional)	To garnish
Coriander leaves	1 tblsp

Method

1. In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and  1 cup water.
2. Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
3. Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
4. Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.

Notes

• I added about 2 slices of beetroot in size of two potato wedges.
• Add pepper generously or the soup will be so tangy.

HOW TO MAKE PRAWN CURRY?

HOW TO MAKE PRAWN CURRY

Prawn Curry Recipe.

STEP 1: YOU WILL NEED

• 1 knife
• 1 tablespoon
• 1 teaspoon
• 1 large non-sticky pan
• 1 cup
• 1 spatula

STEP 2: PRAWNS

If your prawns still have their shells on, remove them.

First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.

Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark colored vein. You can use your fingers or a cocktail stick to do this. 

Rinse the prawn again. 

Good prawns should be a bluish/green colour once peeled.

STEP 3: CHOP

Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

STEP 4: START FRYING

Put a large non-stick frying pan over a medium heat. Add 
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.

STEP 5: ONIONS AND CHILLIES

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.

STEP 6: GINGER AND GARLIC

Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.

STEP 7: SPICES

Add
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.

STEP 8: TOMATOES

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

STEP 9: ADD THE PRAWNS

Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

STEP 10: WATER

Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

STEP 11: GARNISH

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.

STEP 12: SERVE

Lay the coriander leaves onto the curry, and serve.

                          

. Experience our Prawn Curry recipe. and add your 

                        valuable comments

Mutton Biryani

                     Mutton Biryani 

Biryani- Who doesn't love biryani?! Is there anyone who hate biryani?! guess no one will be on that list ;)  Biryani,Pulaos are one of my favorite one pot meal. Even my H & kids are very fond of biryani/Pulao. So I end up cooking these rice very often, say almost every Weekend or at least once in a week. These Biryani/pulao are very easy to make one pot meal with great taste and flavor. And also it doesn't require any special side dishes simply a Raita is enough and makes a grand meal to us :)
Recently tried Mutton Biryani and it came out so perfectly and tasted delicious more than to my expectation. Since this is the first time i tried mutton on my own hand. To be on safer side i tried Biryani.

Simply wanted to try Mutton recipes only for blog sake, to add varieties to my Non-Vegetarian Recipe Index. During my child-hood days i was fond of mutton and hate chicken n chicken recipes. But suddenly a strong aversion towards non-veg and i completely stopped eating it and dunno the reason. Then after marriage slowly started cooking chicken(its easy to cook n also cook) for my H becoz he is fond of Chicken recipes and During my 1st pregnancy due to Vit B12 deficiency Dr. Suggested me to include non vegetarian in my diet. So from that time i started having chicken.
Now again a thought Y not to try Mutton and at least my kids n H may like it and also i can use the recipes for my blog ;) So one fine Sunday called my mom n got the recipes n all instructions to cook mutton and tried it in my own way. To my surprise it was too good than my mom's biryani. This is a pressure cooker mutton biryani which doesn't involve more ingredients n preparation process, very easy mutton biryani with great taste n flavor than any restaurant recipes. I like to add peas to my Biryani but its purely optional. The same Biryani recipe can be done with Chicken also except the sauteing & pressure cook step, chicken cooks faster and requires only 1-2 whistle or just 20 minutes whereas the mutton requires more time and also its a must to saute mutton with spices/masala for min 5-6 minutes. This is the most imp step which my mom told me to follow compulsory and not to cook it in hurry. Since the sauteing of mutton makes it to cook juicy & tender. Hope u will like My Mutton Biryani, if so Plz give it a try and then u will accept my words..Now off to the recipe....

Ingredients

1. Basmati Rice     2 cups
2. Onion     2 medium (sliced)
3. Tomato    2 medium ( chopped)
4. Ginger Garlic Paste   1 tbsp
5. Green chilli    4 no.s(slit open)
6. Mint leaves     2-3 tbsp (finely chopped)
7. Cilantro/Coriander leaves   1/4 cup (finely chopped)
8. Green peas     1/2 cup (fresh or frozen - optional)
9. Chilli powder     1/2 tsp or 1 tsp
10. Salt      to taste
11. Orange Food colour    a generous pinch(optional)

For Marination

1. Mutton     1 lb or 1/2 kg(cut into small pieces)
2. Yogurt/curd    1-2 tbsp
3. Ginger Garlic paste    1-2 tsp
4. Turmeric powder   1/4 tsp
5. Biryani Masala powder    1 tsp (optional-can replace with Garam masala powder also)

To Temper

1. Oil    2-3 tbsp
2. Fennel seeds    1/4 tsp
3. Clove     5 no.s
4. Cinnamon    2" stick
5. Cardamom    4 no.s
6. Bay leaf     1 big

Method

• First wash mutton thoroughly drain excess water then marinate with the ingredients given under the heading "For Marination" and cover it and keep aside for at least 40-60 minutes.
• Wash and soak rice in water for at least 20-30 minutes.

• Heat oil in a skillet/pressure cooker, add the tempering ingredients one by one then add onion, half of the mint leaves & cilantro sprinkle little salt and saute for 1-2 minutes.
• Then add ginger garlic paste and saute till the raw smell leaves.

• After that add green chilli & chopped tomato and saute till tomato turns soft n mushy.
• Now add the marinated mutton, chilli powder and saute for 5-6 minutes.
• Then add 1 cup water and enough salt stir well and pressure cook for 6-7 whistles.
• Once done switch off the stove and allow the pressure to cool down then open the lid.

• Again switch on the stove now and add green peas and enough water to cook rice(ie. for 2 cup rice i always use 4 cups water, so to cook mutton have added 1 cup already and now add 3 cups water) and remaining half cilantro n mint leaves and allow it to boil.

• Once it starts boiling add soaked & drained rice and cook till rice done or u can pressure cook for 1 whistle.
• I usually cook without pressure, i cook in medium high heat till the 80% water drained, after that i turn the heat to low and then cover the vessel with clean kitchen towel then put the lid and cook for 6-7 minutes.

• That's it...Flavorful Mutton Biryani ready, Garnish with some finely chopped cilantro & fried onions.

Notes:

The same way instead of Mutton, can also make Chicken Biryani   except the sauteing & pressure cook step, chicken cooks faster and requires only 1-2 whistle or just 20 minutes.

Adding biryani masala powder is optional, as its my first time to keep on safer side i added it for flavor, i used Suhana biryani masala powder. 

Marination is important and even u can let it rest for more than 1 hour, this way the meat get tenderize with yogurt n blends with spices and gives u soft, juicy n spicy mutton.

After pressure cooking the mutton with masala, check your mutton pieces if you feel its not cooked or still hard then add a pinch of baking soda and cook for another 3-4 whistles and then add enough water and rice.

Fried Rice - a Basic Recipe for Fried Rice

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauceas desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Chettinad Fish Curry (Meen Kuzhambu)

         Chettinad Fish Curry (Meen Kuzhambu)

           

                

Chettinad Fish Curry Recipe

Ingredients:

• Fish - 5 to 6 pieces(I used Vanjaram fish variety)
• Tamarind - lemon sized
• Turmeric powder - a generous pinch
• Coriander leaves - 1 tsp
• Salt- to taste

To Temper :

• Oil - 1.5 tbsp
• Vadagam(the one used for tempering) / Vendhayam - 1 tsp
• Mustard seeds - 1/2 tsp
• Small Onion - 10
• Garlic - 5 pearls
• Tomato - 1
• Curry leaves - few

To grind:

• Coconut - 1/4 cup
• Fennel seeds - 1 tsp
• Chilli powder - 1.5 tsp
• Coriander powder - 1.5 tsp

To saute and grind:

• Oil - 1/2 tsp
• Tomato - 1 
  chopped roughly
• Big Onion - 1 chopped roughly

Method:

1. Make ready all the ingredients under to grind(coconut, fennel seeds , chilli powder, coriander powder) in a mixer. Heat 1/2 tsp of oil in a kadai - add onion , saute till slightly browned then add tomatoes saute until raw smell leaves and becomes mushy. Add sauted onion, tomato to the ingredients in the mixer , sprinkle little water and grind it to a fine paste.


2.Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves. Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness) , required salt and allow it to boil for 15-20mins.

3.When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well. The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with coriander leaves and switch off.

Give resting time for atleast an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after that :)

My Notes:

• Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
• You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader

          

                         Easy Chicken Biryani

Makes: 6  servingsPrep 30 minsCook 25 mins to 35 minsStand 10 mins

Ingredients

• 1 1/2 cups  basmati rice

• 2 tablespoons  unsalted butter

• 1 medium onion, sliced root to tip

• 1 bay leaf

• 1/4 teaspoon  ground cardamom

• 1/4 teaspoon  ground cinnamon

• 3/4 teaspoon  turmeric

• 3/4 teaspoon  kosher salt

• 4 (about 1-3/4 lbs) boneless, skinless chicken breasts, cut into large pieces

• 5 tablespoons  biryani curry paste, or mild curry paste

• 1/2 cup  raisins or currants

• 3 cups  low-sodium chicken broth

• 3/4 cup  frozen peas, thawed

• 1/4 cup  chopped cilantro

• 1/4 cup  sliced almonds, toasted

Directions

1. Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.

2. Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min.Turn off heat, replace lid and let stand for 10 min.

3. Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.

Nutrition Facts

• Servings Per Recipe 6
 
• cal.(kcal)510,
 
• Fat, total(g)15,
 
• chol.(mg)87,
 
• sat. fat(g)4,
 
• carb.(g)55,
 
• fiber(g)4,
 
• pro.(g)40,
 
• sodium(mg)812,
 
• Percent Daily Values are based on a 2,000 calorie diet

Cauliflower Poriyal/Cauliflower Masala Curry

Ingredients:

• Cauliflower – 1 (small size)
• Onion – 1 chopped finely
• Tomato – 1 chopped
• Cinnamon stick – 1/2″
• Cloves – 2
• Cumin seeds – 1tsp
• Ginger garlic paste – 1tbsp
• Red chilli powder – 1tsp
• Salt – to taste
• Coriander leaves – 3 or 4 strings
• Oil – 2tsp

Masala to Grind:

• Coconut – 1 1/2 tbsp
• Fennel seeds – 2tsp
• Cumin seeds – 1tsp
• Green chilli – 1

Method of Preparation:

1. Separate cauliflower into small pieces.
2. Immerse the cauliflower florets in hot water with some salt.
3. Grind the masala to paste and mix it with the drained florets and keep it aside.
4. Heat oil in a pan add cinnamon sticks, cloves, cumin seeds and chopped onions.
5. Fry them till it becomes translucent and add ginger garlic paste and toss it for 2 minutes.
6. Then add the chopped tomatoes followed by  salt and cook them till they are smashed.
7. Now add the florets mixed with ground paste and add the red chilli powder.
8. Fry till they become soft and add the coriander leaves.

TRADITIONAL SOUTH INDIAN SAMBHAR

TRADITIONAL SOUTH INDIAN SAMBHAR

Sambhar Recipe ingredients and preparation

Sambhar or Sambar is a traditional South indian recipe.

The key ingredients are for making Sambar are:

1. yellow lentils also called as tuvar , tur or arhar dal and
2. various vegetables mixed with
3. spices mixture or sambar powder, grated coconut and tamarind juice.

The vegetables that we can use in sambhar are:

• eggplant (baingan, vangi) ,
• drumsticks
• shallots
• ladyfingers/okra  (bhindi, bhendi),
• yam (suran),
• colocasia (arbi, arvi),
• bottlegourd (lauki, ghia, doodhi),
• pumpkin (petha),
• french beans
• radish,
• potatoes,
• raw banana.

You can also use your own choice of vegetables.

The spices that are used in Sambhar are:

• coriander seeds,
• mustard seeds,
• fenugreek seeds,
• cumin seeds,
• asafoetida,
• turmeric,
• peppercorns,
• raw rice,
• gram dal (chana dal),
• black gram (urad dal),
• curry leaves,
• red chillies.

There are many versions of making sambar powder. More or less combinations of the above spices are roasted and then ground into sambar powder. Sambar powder can be added directly to the dal-vegetable mixture when making sambar. Skipping one or two other ingredients will make a subtle change in the flavor and taste of sambhar. But nothing to worry about.

If making fresh sambar masala paste, then these spiced are roasted or fried with or without onions in coconut oil or in any good vegetable oil. Then they are mixed with grated fresh coconut, then made into a fine paste. This paste is the ground sambhar masala. Later this paste is added to the cooked dal and half- cooked vegetables along with tamarind pulp. Please note that this ground masala has to be used soon after it is made. You cannot store it as it has fresh coconut and it spoils if kept for a long time.

After the sambar is done it is tempered with a fried mixture of curry leaves, red chillies, asafoetida, fenugreek seeds and mustard seeds.

The taste of sambar made made with the coconut-spices paste is different from the one made with sambhar powder. Both taste good, but the tastes are different. Here you will find the link for an easy method of making sambhar in less time using the sambhar powder