26
Sep 19

Badam katli (Almond sweets)

Most notable the special occasion of Deepawali is at our door step and we are in dilemma what to prepare? Now a days due to adulteration, ready made sweets are not safe; the home made ‘Badam katli’ is easy to prepare and delicious too.

You may prepare on regular days for your kids and put it into lunch box or give it with evening or morning snacks with milk, they will be very happy to eat and you will feel very relieved and happy that kids have nutritious food.

Almond is excellent source of protein, especially for vegetarian, good for children. It is comes under super food; gives huge benefits for our health, improves our skin beauty and provide age related benefits.

Ingredients:

  • Almond (Badam): 250 gm.
  • Sugar: 150-200 gm.
  • Saffron: 1 pinch
  • Milk: 1 tablespoon
  • Water: ¼ cup.
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets.

Preparation:

  1. Soak almond for about 3-4 hours, peel off the skin, grind soaked and peeled almond to fine paste with help of mixer grinder. Keep aside.
  2. Take one small bowl with a tablespoon of warm milk, add saffron. Keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water; stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add ground almond in it; continue to stir the mixture on medium low heat. Add ghee and saffron milk after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 10-12 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape. I used here saffron milk to decorate the sweets.
  4. Mouth melting ‘Badam katli’ is ready to eat, enjoy …
  5. Happy Deepawali…
Badam katli (Almond sweets)
Ingredients
Soaked almond
grind soaked and peeled almond
fine paste
Add ground almond
stir the mixture on medium low heat
Add ghee
Add ghee
Continue stirring till mixture starts coming together
get rolling consistency
get rolling consistency
Take out the mixture on butter paper
roll the mixture
Badam katli (Almond sweets)
Badam katli (Almond sweets)

15
Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…

Ingredients:

  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.

Method:

  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
Ingredients
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

11
Mar 19

Milk powder Malpua

The colorful Indian festival is around the corner; so I aimed to upload today ‘Milk powder Malpua’ the recipe which is integral part of Holi fest. Khoa is not really available in Tokyo and preparing khoa is going to be slightly elaborated process, so I made the recipe with milk powder. It is equally tasty as khoya malpua.

Enjoy the recipe… you may pick topping for your choice, either decorate with chopped dry fruits or drizzle with condensed milk and chopped dry fruits, it is totally up to you …

Ingredients:

  • Milk powder: 100 gm
  • Maida (refined flour):100 gm
  • Sooji (semolina): 1 tablespoon
  • Milk: 200-250 ml
  • Fennel seed: 1 teaspoon

Ingredients: for making sugar syrup:

  • Water:  one cup (200 ml)
  • Sugar: 250 gm.
  • Green cardamom: 4-5 no.
  • Ghee: for deep frying
  • Rose essence: optional

Preparation:

  1. Prepare cardamom powder, keep aside.
  2. Put Maida, milk powder, Sooji, together in  a big mixing bowl and make smooth batter by adding milk slowly (to avoid the lumps in the batter). Requirement is free flowing batter not very thick not very thin; add cardamom powder and fennel seeds in the batter. Keep aside, batter to be used after an hour or two.
  3. Make one string of sugar syrup (sugar and water bring it to boil and let it cook for 3-5 minutes). Add green cardamom powder and essence. Let it come to room temperature and it is ready.

Method:

  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2. Heat the Ghee on medium flame, after five to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not; means temperature is low, allow further heating and check proper temperature by putting a drop of batter.
  3. Pour a ladle full of batter to form about 3”diameter “pua”. Cook on slows to medium heat, when it starts to change color, turn-over.  Cook till golden brown (both sides). Remove from pan by pressing with two spoons to squeeze out extra ghee.
  4. Put directly into sugar syrup, immerse into sugar syrup. Remove after 2-3 minutes and drain on wire sieve. Garnish with dry fruits. Special ‘Milk powder malpua’ is ready to serve.
Milk powder Malpua
Ingredients
batter & sugar syrup
Pour a ladle full of batter to form about 3”diameter “pua”
turn-over
Put directly into sugar syrup
immerse into sugar syrup
Remove after 2-3 minutes
Milk powder Malpua
Milk powder Malpua

10
Mar 19

Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

 Festive recipe:

Bengali recipe:

The recipe may be cook on the auspicious occasion, festival, get –together and party time to create memorable events. The guest will be delighted on the dining table to smack their lips after tasting this traditional Bengali dessert. You can serve this warm or cold depending upon the season/ weather …

Ingredients:

  • Fresh coconut: 1 no. (200 gm. Grated)
  • Sooji: 100gm.
  • Milk: 1 liter
  • Sugar: 100 gm.
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, peeled and sliced)
  • Pistachio: 8-10 no. (For decoration)
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Peel off the brown layer of fresh coconut and grate it with the help of grater/mixer grinder. Keep aside.
  2. (You can scrape the coconut with coconut scraper)
  3. Take a mixing bowl; put scrapped coconut, sugar and sooji, mix well, keep aside for at least one hour.
  4.  After an hour the sugar of the mixer will melt and become dough in appearance.
  5. Take a kadhai/nonstick fry pan. Put ghee and fresh grated coconut mixer dough on lower flame; stir continuously. Cook on lower flame till the mixture leaves the sides of the pan (about 4-5 minutes).
  6. Allow to cool and make small peas size ball from this dough and make puli/pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all as shown in photo. Keep aside.

Method:

  1. Boil the milk until it reaches to its half of the quantity, add sugar and mix it well. Add prepared puli, cook on high flame in two to three batches to avoid the meshing. (Put 1st batch, wait for couple of minutes, when 1st batch starts floating add 2nd batch, when this also starts to float add 3rd batch.)
  2. Continue to cook 4-5 minutes on medium flame till it is done.
  3. Add green cardamom powder, almond and pistachio slices. Put off the flame.
  4. Transfer into serving bowl; serve hot or cold as you like, I prefer cold. Keep it into refrigerator for an hour or two.
  5. Now, Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding is ready to serve.
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Ingredients
Ingredients With grated coconut
scrapped coconut, sugar and sooji
Put ghee and fresh grated coconut mixer dough
make puli/pitthi
make puli/pitthi
add sugar
Add prepared puli
Add prepared puli
Continue to cook 4-5 minutes
almond and pistachio slices
Add green cardamom powder
Add green cardamom powder
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

08
Mar 19

Avocado kulfi

Wishing you peaceful and wonderful Holi festival in advance…

Avocado kulfi is perfect for this Holi festival; serve this for your little, cute one, family and friends. Although in India Avocado is not available in plenty, but it is available … always choose ripen fruit which is slightly brown colored in appearance…if it is green use it after 2-3 days… it will be perfect for use.

Share your real joy with milk and Avocado in every bite of kulfi, it gives you burst of real energy too…

Ingredients:

  • Full cream milk: 1 liter
  • Avocado: 2 no.
  • Sugar: 100 -150 gm
  • Melon seed: 2 tablespoon.
  • Almond:  10-12 no.
  • Cashew nut: 10-12 no.
  • Green cardamom: 4-6 no.

Preparation:

  1. Dry roast melon seed till it changes the color. Allow to cool, grind coarsely along with half of the quantity of almond. Keep aside.
  2. Slice thinly the rest half quantity of almond and cashew nut. Keep aside.
  3. Cut the avocado into two halves: discard the seed, scoop out the pulp with help of spoon, put the pulp in to blending jar, and blend it till fine paste. Keep aside.
  4. Remove the skin of green cardamom, make powder and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan: grease the inner surface of pan with ghee (clarified butter) before putting milk for boiling to avoid sticking milk to wall during boiling.
  2. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  3. After 8-10 minutes it reduces to half of volume, don’t forget to scrap and stir continuously; Next 3-4 minutes milk will become thicker, add sugar and reduce the flame.
  4. Milk starts getting thicker and thicker with granular texture (see photo); Further within couple of minutes add mixture of coarsely grinded melon seed and almond.
  5. Next couple of minute’s milk starts to solidify and become ¼ of original volume, further couple of minutes; it will become further thicker, now put off the flame, and allow it to cool.
  6. Put the prepared  avocado pulp, green cardamom powder and solidified milk in to blending jar, blend it till fine paste, add ½ of the sliced almond into it (keep other half for decoration); pour this mixture into the cup/kulfi-mould decorate with left out sliced almond, freeze the kulfi for 6-8 hours.
  7. Here I used paper box for freezing kulfi, easy to cut and serve…
  8. Now, Avocado kulfi is ready to serve, you can serve directly or sprinkle few sliced pistachio over it…
Avocado kulfi
Ingredients
Pour the milk
half of volume adding sugar
add mixture of coarsely grinded melon seed and almond
add ½ of the sliced almond
prepared avocado pulp, green cardamom powder and solidified milk
Put the prepared avocado pulp and solidified milk
Put the prepared avocado pulp and solidified milk
add green cardamom powder
, blend it till fine paste
pour this mixture into the cup/kulfi-mould
pour this mixture into the cup/kulfi-mould
decorate with left out sliced almond
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi
Avocado kulfi