leela's recipes: June 2021

June 12, 2021

Vinku's Badam Halwa

Ingredients

I usually make it with 1 cup badam but maybe you should use 2 cups. 2 cups badam (peeled or unpeeled) 1 3/4 cups sugar

3/4 tsp saffron

1/2 tsp cardamom

1. If badam is already peeled, soak in hot water for an hour or more.

2. If badam is not peeled, then in a stainless steel vessel, add the badam and enough water to cover it. Heat until the water boils and let it boil for 2 minutes. When it has cooled down, peel off the skin. There are two ways to do this. Rub the badam together and most of the skin will come off. The second way - hold each badam by the pointy end and squeeze lightly. the whole skin will come off.

3. Grind the badam to a smooth paste using enough water.

4. Place the badam paste in a pan and add the sugar. Keep the heat on low to medium and keep stirring occasionally to make sure it doesn't burn. After about 15 minutes, add saffron - crush it with your hand as you are adding it.

5. The mixture will slowly start turning translucent - it will take a good 30 to 30 minutes Make sure the heat is low.

6. When it is semi-solid and translucent, turn off the heat and add the cardamom. The above tastes really good even without any ghee. You could even mix it in milk and drink it like badam kheer.

Week 20 - Mattar Paneer

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Week 19 - Bulgur and yogurt soup

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Week 18 - Dry masoor dal curry

https://thesaffrontouch.com/2020/07/07/pendpala-a-dry-masoor-daal-curry/

Week 17 - Curried eggplant rice

Ingredients

3/4 basmati or other rice

* Wash the rice well and soak for 30 minutes. Drain.

1/2 tsp turmeric

3 brinjals or 1/2 small eggplant - cut into thick strips

salt, 1/2 tbsp water

* Combine the turmeric, salt and water in a shallow bowl. Add the eggplant strips and coat well.

1 1/2 tbsp sesame seeds

6 black peppercorns (maybe less - 6 may make it too spicy

3/4 tbsp coriander seeds

4 cloves

small piece cinnamon

* Dry roast above and grind to a powder.

2 1/2 tbsp sesame oil

1/4 cup cashews

1/4 tbsp ginger, minced

1 tsp green chillies, minced

2 cardamom pods, slightly crushed

1/4 tsp mustard seeds

curry leaves, salt to taste

1/4 tbsp lemon juice

1/2 tsp sugar

1 cup water (approx)

chopped coriander leaves

Method

Heat oil over moderate heat. Fry the cashews, remove and set aside.
Add the mustard seeds to the oil. When it pops, add ginger, green chillies and cardamom pods. Add the curry leaves and the brinjal/eggplant.
Stir-fry for a few minutes until the brinjal begins to brown.
Add the uncooked rice and stir-fry for 2 minutes. Add the water, spice powder, salt, lemon juice, sugar, fried cashews and half of the chopped coriander.
Reduce the heat to very low, cover with a tight fitting lid and gently simmer, without stirring, for 20-25 minutes or until the liquid is absorbed.
Turn off the heat and let the rice sit covered for 5 minutes.
Just before serving, remove the cover, sprinkle in the remaining coriander and mix.

Week 16 - Corn soup with vegetables

Ingredients

One can cream style corn
2 level tbsps Corn flour
1 cup finely chopped mixed vegetables--cauliflower, carrot, cabbage, onion ,french beans
1 1/2 tsps ajinomoto powder
3 tbsps butter
2 tbsps cheese
ginger and garlic paste as required
4 green chillies

For serving
chillies in vinegar and chilli sauce and grated cheese

Method

Mix the corn flour with 6 cups of water.

Add the corn and ajinomoto powder and cook for ten minutes.

Add the vegetables, butter, cheese and boil for a few minutes.

Serve with hot chillies in vinegar and chilli sauce and cheese.