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...and here is the making of Badam Milk 👇

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

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.

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

An InLinkz Link-up

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Aloo Chutney Pulao | Haryanvi Cuisine | NO Onion Garlic 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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