Saturday, May 30, 2020

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs


Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.


3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.


4.Put ground almond - milk mixture and milk powder.


5. Add a tbs of ghee and stir it slowly.


6. Let the flame be on slow flame.


7. Stir continuously it it starts to leave the pan.


8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Monday, May 18, 2020

Kesu /Colocasia Easy Gojju

Kesu/Colocasia is grown plenty during the rainy season. In some parts of South Canara there were some rains and Colocasia has grown nicely for this season. We do eat the leaves very often mostly in rainy season because it keeps our body warm and Colocasia leaves do have plenty of medicinal values in them.



I have prepared varieties of curries and other dishes using Colocasia./Kesu.
MenasuKayi in Southa Canara is a very famous dish and it is finger licking dish. It goes well with almost all the main dishes like dosa, idli, chapati, poori, kadubu etc etc.
The traditional Yummy dish is prepared with fresh fried spices.

Here I have tried an easy way and Kesu Menasukayi has lovely finger licking taste that it got over for ONE time only. ☺

NO ONION or NO GARLIC IS USED IN THIS CURRY.

Let us see the recipe now :

Things Needed :

To Cook :

Kesu /Colocasia leaves : 8 to 10 leaves
Tamarind : 1 Big Marble size
Turmeric powder : A little
Jaggery : 2 Tablespoons
Methi Seeds : 3 to 4
Salt : As required :

To Grind :

Sambar Powder : 2 Tbspoons
Sesame Seeds : 2 to 3 Tbs
Coconut : 1 Cup. (3 to 4 Tb)

Seasoning :

Coconut Oil : 1 Tbs
Mustard Seeds : 1 Tsp
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash and cut Kesu/Colocasia leaves and keep it aside. Use tender leaves.
2. Wash and soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Pressure cook cut Kesu leaves, tamarind pulp, jaggery,methi seeds,  salt and turmeric with little water.
4. Cook for 5 to 6 mintues. leave it for cooling.


5. Dry roast sesame seeds till it turn golden brown.
6. Grate fresh coconut and grind it with Sambar powder. Add required water while grinding.


7. Now keep a pan and put cooked Kesu leaves and boil.


8. Add ground coconut mixture and mix it well.


9. Let it cook for 3 to 4 minutes.


10. Shift it to a serving dish and add seasoning done in coconut oil. Serve as one of the side dish for lunch or with any other main dishes of your choice.


Note :

Remove the hard part behind the leaf if it is very hard.It is always better to use tender leaves.
Adding any brand sambar powder is optional. I have used home prepared Sambar powder. Use of more jaggery is optional. Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Fresh Sambar Powder :

Dry roast the spices one by one on low flame.

Coriander Seeds :1 Cup
Byadagi chilly : 8 to 10
Methi Seeds : 1 Tsp
Urid dal : 1 Tsp
Channa dal : 2 Teaspoon
Jeera : 2 Tsp
Curry leaves : 1 Handful : Optional
Ingh / Asafoetida : A little
Fresh Sambar Powder

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets bu...

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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