Thursday, September 28, 2017

Badam Pak

Ingredients
Almond powder/ flour - 3 cup,
White rock sugar (mishri) powder -  1 1/2 cup,
Ghee (clarified butter) - 1/3 cup + 1 tbsp. For homemade organic clarified butter recipe CLICK here.
Spices
Cardamom (elaichi) powder - 1/2 tsp,
Mace (javantri) powder - 1/2 tsp,
Black pepper (kali mirch) powder - 1/4 tsp,
Saffron (kesar) - 1/4 tsp,
Cinnamon (dalchini) powder - 1/4 tsp,
Clove (long) powder - 1/4 tsp,
Dry ginger (sunth) powder - 1/2 tsp,
Poppy (khas khas) seeds - 1 tbsp,
Nutmeg (jayfal)powder - 1/2 tsp.



Method
Grind around 1 1/2 cup almonds using mixer grinder to make fine powder. Sieve almond powder to remove any chunks. Regrind remaining particles.


Sieve almond powder to remove any chunks. Regrind remaining particles.


Grind white rock sugar into fine powder and measure 1 1/2 cup.


Take all the spices listed under the header of " Spices " section above in a plate and keep aside.


In a pan, heat ghee.


Add prepared almond flour. Roast till it gets light pink color. Keep stirring and roasting continuously over low to medium flame to roast evenly.



Add all the spices listed under the header of "Spices" section above. Mix well. Roast for 2 - 3 minutes over low flame.

Switch off the flame. Take out in a large mixing bowl. Let it rest for 2 - 3 minutes.


Add powdered white crystal sugar. Mix well till it gets well combined.


Let it cool down completely. Store in an airtight glass container up to 15 to 20 days.


How to consume
Take 1 - 2 tbsp a day.
Take a tablespoon of prepared Badam pak followed by milk.
Cut one banana in a bowl and add 2 - 3 tbsp of prepared Badam pak. Mix well and enjoy.

Notes
Adjust amount of spices as per taste.
Amount of white rock sugar powder may vary as per taste.

For video recipe -





Wednesday, September 13, 2017

Tomato Chutney

Ingredients
Oil - 1 1/2 tbsp,
Cumin seeds - 1/2 tsp,
Mustard seeds - 1/2 tsp,
Split black lentils (Urad dal) - 1/2 tsp,
Split bengal gram (Chana dal) - 1/8 tsp,
Fenugreek seeds - 1/8 tsp,
Asafoetida - 1/8 tsp,
Onion (finely chopped) - 1/2 cup,
Tomato (finely chopped) - 2 1/2 cup,
Garlic paste -  1 1/2 tbsp,
Curry leaves - 3-4,
Salt - to taste,
Turmeric powder - 1/2 tsp,
Red chilli powder - 2 tbsp,
Sugar - pinch,
Sambhar masala powder - 1/2 tsp.


Method
Heat oil in a pan. Add fenugeek seeds, split black lentils and split bengal gram.


Let it slightly change its color. Now add mustard seeds followed by cumin seeds, asafoetida, curry leaves and onion.



Saute for a while and add garlic paste. Again saute for few seconds.


Add tomato followed by salt and turmeric powder.


Mix well and cook covered for 3-4 minutes in medium flame till tomato looks soft and mushy. Now remove the lid and add red chilli powder, sambhar masala powder and sugar.


Mix well and cook uncovered for 1-2 minutes. Remove in a bowl and serve.

Notes
Adjust red chilli powder as per taste.
Sugar and sambhar masala powder is optional.
Add water to adjust consistency of chutney.
Serve with dhosa, idli or rice.


Thursday, September 7, 2017

Green Tomato Curry | Kacha Tameta Nu Lot Varu Shak

Ingredients
Green tomato - 2,
Oil - 2 tbsp,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 1 tsp,
Sugar - 1/4 tsp,
Gram flour - 2 tbsp.


Method
Wash green tomato well.


Cut into medium size pieces.


In a pan, heat oil. Add mustard seeds, let it splutter. Add cumin seeds followed by asafoetida, green tomato pieces, salt and turmeric powder.


Mix well.


Let it cook covered over medium flame till tomato looks soft, as per given below image.


Now add red chilli powder, coriander & cumin powder and sugar.


Mix well. Again cook covered on low flame for 1 minute.


Now sift gram flour over tomato as per given image below. Keep flame over low and let it cook covered again for about 1 more minute.


Open lid and mix well. Sprinkle 1 to 2 tsp water if it looks too dry.


Again cook further for 1 minute over low flame. Serve warm.


Notes
Adjust amount of spices and gram flour as per choice.
Add pinch of garam masala for more flavor.
Add finely chopped coriander if preferable.