Thursday, September 28, 2017

Badam Pak

Almond powder/ flour - 3 1/2 cup,
White rock sugar (mishri) powder -  1 1/2 cup,
Ghee (clarified butter) - 1/3 cup,
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 - 1/8 tsp,
Dry ginger (sunth) powder - 1/4 tsp,
Poppy (khas khas) seeds - 1 tbsp,
Nutmeg (jayfal)powder - 1/2 tsp.

Grind almonds using mixer grinder to make fine powder. Sieve almond powder to remove any chunks.

Grind white rock sugar into fine powder. Sieve to remove any pieces of sugar.

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 1 - 2 minutes over low flame.

Switch off the flame. Add powdered white rock sugar.

Mix well.

Let it cool down completely. Store in an airtight glass container.

Adjust amount of spices as per taste.
Amount of white rock sugar powder may vary.
Take a tablespoon of badam pak followed by milk.

Wednesday, September 13, 2017

Tomato Chutney

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.

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.

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

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.

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.

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