Badam Milk | Indian Almond Milk | Flavour Diary




Today's recipe is  simple to make welcome drink for a party or for some sweettooth healthy treat. We can add jaggery or date paste instead of sugar to make it more healthier version.
I usually make this frequently during ramadan for Iftar and store it for sehr and also for small parties as welcome drink.
And Badam milk is going to be part of A-Z recipe challenge and this month challenge was to make a recipe with ingredient starting with letter A and i have chosen Almonds.
I totally forgot about the challenge and when i saw a post relating to it on facebook today then i quickly made this, as i don't want to miss the first challenge. 
Check out the ingredients and directions below...

Level: Easy
Serves: 2

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Milk: 2 cups(500ml)
Almonds: 1/4th cup
Sugar: 3 tablespoons(to taste)
Cardamom pwdr: 1/4 teaspoon
Saffron : 1/8th teaspoon

Directions

Soak the almond overnight and then peel the skin off and blend it to smooth paste by adding little water.
or 
Soak the almonds  in hot boiling water for 15mins and then peel off the skin and blend it to smooth paste by adding little water.
Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, cardamom pwdr and almond paste and saffron.
Cook until the milk thickens little bit and let it cool completly and keep it fridge and then serve chilled.
Garnish with chopped nuts if required.

#IndianAlmondMilk is going to the following event and the alphabet for this month is #A


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Fruit Custard | Easy Indian Dessert recipe | Eggless | Flavour Diary


Eggless Indian Fruit Custard recipe

Today's recipe is an incredibly simple to make,quick, healthy and delicious for a party, kitty,festivals, iftar, suhoor and for some sweet treat day and it is non other than Fruit Custard. 
And this is my recipe which i frequently make during Ramadan as it is quick to make and have fruits and nuts to gobble up which in turn a healthy treat during Iftar and Suhoor. 
This month MFB challenge is to cook a recipe for Ramadan and immediate thing which i got in mind was custard. I make this so often and i never thought of capturing this simple yummy dish and  posting it. So finally it is here now.... check out the ingredients and steps below.

Stay tuned...Video clip is coming soon

Level: Easy
Cook Time:10 mins
Cooling Time: minimum 30 mins
Makes: 2-3

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Milk: 2 cups(500ml)
Sugar: 1/4 cup
Custard Powder: 3 tablespoons
Cardamom pods: 2 crushed
Crushed Nuts: 1/4 cups (i used almonds and cashews) --optional
Fruit chopped: 1 cup ( as desired)


Directions

Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, chopped nuts.
In separate bowl add custard and few tablespoons of water to form a non lumpy mixture.
Once sugar dissolves then add custard water mix to the milk mixture and cook until the whole mixture turn thick keep stirring, otherwise the mixture becomes lumpy and stick to the bottom.
Now turn the heat and keep the custard mix aside and keep it in fridge until custard is chilled.
Just before serving add the desired fruits to the custard and serve chilled.

#FruitCustard   is going to be part of #MFBC18



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Aloo Chutney Pulao | Haryanvi Cuisine | NO Onion Garlic Recipe

haryana aloo chutney pulao recipe

Today's recipe is all way from Haryana. Haryanvi cuisine is famous for its simple cooking and its mostly vegetarian.Popular dishes from Haryana include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney. One of the simple recipe from haryana is Aloo Chutney Pulao and it is easy to make and delicious one pot meal. 
I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Seema from Mildly Indian .Check out her blog for some interesting recipes. She gave me Potato and Garam Masala as secret Ingredients and i came up with yummy aloo pulao. Check out the ingredients and steps below.


Level: Easy
Total Time: 30mins
Serves: 3-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Rice -1.5 cups
Water - 3 cups
Baby potatoes - 10 cut in half
Cardamon - 2
Cloves - 4
Cinnamon stick - 1 inch
Garam Masala Pwdr - 1 teaspoon 
Ghee - 3 tablespoons
Salt to taste

Green Chutney:
Coriander leaves/Dhaniya patta - 1 cup chopped
Mint Leaves/Podina - 25- 30 leaves
Green Chilli - 3 cut (to taste)
Ginger - 1 inch
Water - 1 or 2 tablespoons for blending

Directions

Wash and soak the rice for 20 mins.
In a blender add all the ingredients under Green Chutney and make a fine paste and keep aside.
Wash and peel the potatoes and cut in half and keep aside.
In pressure cooker add Ghee/Oil. Once ghee is hot add cinnamon, clove, cardamom and potatoes and fry for a minute and then add blended green chutney and fry for another minute. 
Now add drained rice, water, Garam Masala and salt. Mix well and pressure cook for 2 whistles.
Once pressure cooker is cooled, open and mix with fork and serve hot with Raita.

#AlooPulao is going to be part of #shhhcookingsecretly for #HaryanaCuisine


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Coconut Macaroons recipe | Sweet Treat tea time snack | Flavour Diary

simple easy coconut macaroons recipe


Today's recipe is an incredibly simple to make tea time sweet treat called Coconut Macaroons.These are crispy and golden on outside and moist and soft inside.
These are irresistible to stop at one but you can bake big batch and store for few days, and these are one of the best homemade gift to passover.
If you are coconut lover and have a sweettooth then these are yum for gobbling them at any time of the day.
This month MFB challenge was to cook a recipe from the blog "This Muslim Girl Bakes". She has got very lovely recipes in her blog with step by step pics and beautiful photography.
As her blog represents bakes, i just wanted to try baked products and It was hard for me to decide which one to choose from her recipes but finally decided to do Coconut macaroons. I tweaked the recipe a bit, i was out of stock of Almond flakes so i used desiccated coconut instead.
I totally forgot about the challenge and this is was last moment prep. Because of time constraint, I skipped the decoration too. But the recipe turned out super yummy and my elder one gobbled up few before her Gymnastic class and she said they tasted similar to store bought one. I was really happy that i did visit her recipe and tried it.
Click below and enjoy the making of yumminess




Level: Easy
Prep Time:10 mins
Bake Time: 15-17
Makes: 14-16
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here

Ingredients

Desiccated Coconut: 1cup (100gms)
Ground Almonds: 1/2 cup(50gms)
Sugar: 3/4cup(125gms approx) to taste
Cornflour: 1 tablespoon
Egg Whites: 2 large
Vanilla Essence: 1/2 teaspoon


Directions

In mixing bowl add all the ingredients except Egg whites and vanilla essence and keep a side.
Take another bowl add Egg whites and vanilla Essence and whisk until mixture is frothy.
Now add egg white mixture to the flour mixture and mix well until well combined.
Keep the mixture in the fridge for 10mins to set.
Pre-heat the oven at 160c/GasMarck 3 for 10 mins.
Now take a small ice cream scoop or 2 spoons and divide the mixture and scoop it up on baking tray with parchment paper. Keep the distance between the scoops.
Now bake the macaroons for 15-17mins at 160C until the bottom of the macaroon turns golden brown.


#CoconutMacaroon   is going to be part of #MFBC17



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Aloo Thepla dhebra recipe | Gujarati Cuisine |Breakfast Recipe | Flavour Diary

Gujarati Aloo Thepla dhebra Recipe

Today's recipe is all way from Gujarat. Thepla/Dhebra is one of the most common breakfast or snack recipe in Gujarat.Making of Thepla is quite easy and is made with a mixture of flours,spices, yogurt and shredded vegetables. 

We can tell that Thepla's and Paratha's are sister but much simpler than paratha. Usually paratha's are suffed flatbreads and thepla's are thin n light flatbreads. And in thepla's we use yogurt for making the dough and in parathas water is used to form a dough.

I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Vidya Narayan from MasalaChilli .Check out her blog for some interesting recipes. She gave me Potato and Garlic as secret Ingredients and i came up with yummy aloo thepla. Check out the ingredients and steps below.

You may also like other flatbread like 
Broccoli Aloo Paratha
Puran Poli
Quick Mooli Paratha
Shahi Meetha Paratha
Amritsari Aloo Kulcha

Level: Easy
Total Time: 40mins
Serves: 3-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Wheat flour -2.5 cups
Boiled and Mashed potato - 1.5 cup
Yogurt - 1/4 cup
Ginger-garlic paste -1 tsp
Chopped coriander -1 tbsp
Red chili powder -2 tsp(to taste)
Carom seeds/ajwain -1/2 tsp
Coriander Powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Oil for frying

Directions

In  a  bowl add wheat flour,salt,turmeric powder,chilli powder.coriander powder, carom seeds and oil and mix well. Now add mashed potato,yogurt and ginger garlic paste and  and few tablespoons of water to form a stiff dough and keep a side for 10 mins.
Divide the dough into equal parts about lime size balls.
On to a lightly flour dusted surface, roll out the balls into thin flat roti. 
Heat the tawa/pan on medium high. Once the tawa is  hot, reduce the heat to minimum.
Place the thepla one at a time over the heated tawa.
Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side.Flip it over again and apply oil on the other side.Flip it again and fry the thepla untill it is cooked on both sides and nicely browned.
Repeat the process with rest of the thepla.

Serve the warm thepla with pickles, raitas and any spicy masala curry

Gujarati Aloo Thepla dhebra Recipe

#AlooThepla is going to be part of #shhhcookingsecretly for #GujratiCuisine



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