Badam Burfi

This recipe can make about 50 pieces.

Ingredients:

==========

• Badam /Almonds - 3 cups
• Refined Sugar - 4 and half cups
• 
  
• ----> For every cup of badam, add one and half cups of sugar.
• 
  
• Ghee - 1/2 cup to 3/4 cup
• Milk - 1/4 cup(just to grind badam)
• Saffaron - a pinch(optional)
• Edible Colour - a pinch dissolved in 2 tsp of water
• elachi powder - 1 tsp

Use colour only if you are not getting saffaron. Because adding saffaron will give a natural colour to the burfi.

Method:

==========

• Grease a plate with ghee
• Boil water and soak badam in hot water for an hour.
• Drain the water and peel off the skin of badam.
• 
  
• Add the badams into a blender.Add little milk and grind into a very coarse paste.
• Adjust the quality of milk if needed.
• 
  
• Heat a non stick saucepan and add 2 tbsp of ghee.
• 
  
• 
• On a low flame,add the ground paste and saute for 5 min without break.
• Now add the sugar and keep stirring.
• The sugar will melt and blend with the badam paste.Add the colour solution/saffaron at this point.
• Do not stop stirring even for a min as the badam will get burnt quickly.
• 
  
• At a point when the paste starts to thicken,add elachi powder and little ghee and continue stirring.
• 
  
• When the ghee is absorbed fully,add little more ghee.
• Do not add ghee in one shot .Add 1/2 to 3/4 cup of ghee in 2 to 4 steps and continue to stir.
• At a point when the paste does not stick to the pan and the bottom of pan could be seen,switch off the flame.
• 
  
• Immediately pour it over the greased plate and spread with a laddle.
• 
  
• Allow it to cool under the fan.
• After 5 min,when its still medium hot ,cut into diamond shapes using a knife(first draw horizontal lines and then diagonal lines)
• After an hour,tilt the plate on a flat surface so that the burfi slides off the plate.
• Separate the pieces and store in an air tight container.

Enjoy the rich yummy homemade badam burfi!!!

Note:

====

1)Do not stop stirring even for a min.

Sambarapuli

Sambarapuli is a traditional brahmin dish.This is more like a dry chutney that can be had with dosa/idly with little oil .This is an excellent side-dish for curd-rice.

Ingredients:

========

• Coriander leaves - 2 big bunches,nearly 100 to 120 grams
• Curry leaves - 10 sprigs
• Urad dal (whole/split) - 100 grams
• Red chillies - 20 to 25 ,based on one's taste
• Aafoetida - 1 tsp
• Tamarind - 1 thick ball,(dia:3 to 4 cm)
• Jaggery - 1 to 2 tsp
• Salt - 2 tsp
• Gingelly oil - 2 tsp

Method:

======

• Remove the roots and seperate the leaves from the stem.Retain the tender stems.
• Wash them very well along with curry leaves and strain the excess water.
• Pat it dry with a towel and let them dry on a towel overnight under the fan.
• Next day,you must just feel a light moisture in the dried leaves and not more than that.
• 
  
• Wash urad dal(if whole) and drain water completely.
• Heat oil in a kadai.Add the washed urad dal ,asafoetida and roast till golden brown.
• Add the red chillies and saute for 3 to 4 min.
• Switch off the flame.Add the tamarind,jaggery into the kadai and set aside to cool.
• 
  
• Grind the roasted ingredients to a coarse powder .Add salt at this point and pulse the mixer once again so that the salt is uniformly mixed with the powdered spices.
• 
  
• Transfer the powder to a plate and add the dried leaves into the same mixer.
• 
  
• Pulse the mixer once or twice such that the leaves are just crushed well.
• Add the powdered spices to the mixer and pulse it again once / twice.This is done so that the spices gets blended well with the crushed leaves.
• Transfer the ground paste into a plate.Taste and adjust salt/spice if needed.
• 
  
• Make into small round balls by rolling between your palms.
• Store in fridge and enjoy with curd rice/idly-dosa.

Paneer paratha with homemade paneer

Ingredients:

=========

• Wheat flour - 1 cup
• Milk - 1 litre
• green chillies - 4 to 5
• cumin seeds - 1 tsp
• salt - to taste
• dhania powder - 1 tsp
• red chilli powder - 1/2 tsp
• lemon juice - extracted from 1 lemon
• oil - 1 tsp

method:

======

paneer crumbs

===========

• Boil milk.
• Squeeze lemon juice into it.
• The milk will start to separate.Add 1 tsp of jeera to the milk.
• Pour it into a muslin cloth and squeeze out the excess water.
• Tie it tight to a door handle/hook and leave for 15 min.Keep a bowl below to collect the drops.
• Save the stock for making dough.

Dough

=====

• Mix wheat flour and luke warm stock to form a soft dough.

Paratha

======

• Open the muslin cloth and just crumble the paneer with your hands.This is jeera paneer .
• Heat 2 tsp of oil in a kadai.Add finely chopped green chillies and saute for a minute.
• Add the paneer crumbs,1/2 tsp salt,red chilli powder,dhania powder and saute for 5 min.The stuffing is ready.
• Make round balls with the dough.(dia:3 cm)
• Spread each ball into a small roti and keep 2 tsp of stuffing in the middle.Cover it from all the sides and spread it again like a roti smearing little atta flour on both the sides.
• 
  
• Cook both the sides on a skillet in a medium flame,smearing little ghee/oil.
• The paratha should be cooked well and at the same time be crispy.

Serve hot with curd and pickle.