CORIANDER BHATH

Here is a healthy and tasty rice that can be prepared with easily available ingredients in a jiffy...

INGREDIENTS

• BASMATI RICE -1 CUP
• TOOR DHAL - 1 TEASPOON
• CHANNA DHAL -1 TEASPOON
• CORIANDER LEAVES -2 CUPS
• GREEN CHILLIES - 3
• MUSTARD SEEDS-1/4 TEASPOON
• GARLIC -FEW PODS
• CHOPPED ONION-1
• OIL -FEW TEASPOONS
• SALT TO TASTE
• FRIED CASHEW NUTS-10 to 12

METHOD

• Wash and soak the dhals for 10 minutes
• Wash and clean the coriander leaves.Pat them dry.Chop them into coarse bits.
• Heat the oil in a pressure pan .
• Splutter the mustard seeds.
• Fry the slit chillies ,garlic and chopped onions.
• Now add most of the coriander leaves and saute well.(Reserve some for garnishing.)
• Add the soaked dhals and rice.
• Add salt to taste.
• Add  2 1/2 cups of water and pressure cook for 3 whistles.
• Open the pressure pan.Fluff up the rice.
• Garnish with fried cashew nuts and fresh coriander leaves. 
• Serve with raitha and chips.

SPINACH AND GARLIC SOUP

Here is a tasty and healthy soup filled with the goodness of spinach and garlic ...

It is rich in Iron ,all essential nutrients and fiber too...

INGREDIENTS

• SPINACH (PALAK )-1 BUNCH
• ONIONS (chopped) -I CUP
• GARLIC (peeled) -3/4 CUP
• BUTTER-1 TEASPOON
• FRESH CREAM-1/2 CUP
• CUMIN POWDER -1/2 TEASPOON
• SALT and PEPPER TO TASTE

METHOD

• Clean and chop the spinach.
• Heat the butter in a pressure pan.
• Saute the garlic ,onions and chopped spinach for a minute.
• Add 4 glasses of water.
• Pressure cook for a few minutes.
• Cool. Blend the cooked mixture to a smooth puree.
• Now ,add the cuminpowder,salt and pepper to taste and simmer it for 10 minutes.
• Mix the cream just before serving.
• Serve hot.

PICKLE PARATHA

Here is a delicious and unique quick fix paratha ....

INGREDIENTS

• WHOLEWHEAT FLOUR -2 CUPS
• SALT TO TASTE
• ANY SMOOTH PICKLE 
• GHEE
• WATER

METHOD

• Mix some salt to the wholewheat flour and make a smooth and pliable dough with enough water.
• Leave it aside for at least 30 minutes.
• Now,make 2 " sized balls out of the dough.
• Dust some flour and roll out chappathis.
• Smear some pickle on the chappathi. (I used Onion Thokku)
• Fold the smeared chappathi into a semicircle.Now,smear a little more.
• Fold the semicircular chappathi further into a quarter.
• Now,dust it liberally with flour and roll out carefully into a slightly thick roti,taking care not to have toomany breaks or tears on the chappathi.
• Cook both the sides on a medium hot tawa, with some drizzles of ghee.
• Serve hot with plain curd or a raitha of your choice.

Linking to....
http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html
http://zestysouthindiankitchen.com/2014/09/hearth-and-soul-blog-hop.html

VERMICELLI KHICHADI/SEMIYA KHICHADI

Here is a tasty quick fix meal in a dish...

Be it breakfast,lunch or dinner

you can whip it up in a jiffy....

INGREDIENTS

• VERMICELLI / SEMIYA -1 CUP
• ONION- 1
• CARROT -1/2
• GREEN PEAS -1/4 CUP
• GREEN CHILLIES - 3-4
• CASHEW NUTS- 6-10
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• GINGER - FEW JULIENNES
• LIME JUICE-2 TEASPOONS
• OIL -2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat 1 tablespoon of oil and roast the vermicelli slightly. Remove from heat.
• Heat 1 tablespoon of oil in a kadai .
• Fry the mustard seeds ,cashew nuts and dhals.
• Add the ginger juliennes,chopped green chillies and curry leaves and fry lightly.
• Now add the chopped onions and fry till they are transparent.
• Now add the chopped carrots,green peas and saute lightly.Add salt to taste.
• Add 2 cups of water and let the vegetables cook in the boiling water.
• Now,reduce the heat and add the roasted vermicelli little by little,stirring continuously.
• Cook till the water is absorbed and the vermicelli is cooked.
• Remove from heat and add the lime juice and mix well.
• Serve with chutney and sambar or with plain curd and any pickle of your choice.
• This dish tastes great  as a packed lunch too...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

CASHEWNUT PULAV

Here is a rich,mildly spiced rice dish...

Steamed basmati rice served with a splattering of ghee and cashewnuts...

A perfect dish that goes well with any side dish...gravy,dry,spicy or bland...

INGREDIENTS

• BASMATI RICE-1 CUP
• CASHEWNUTS-1/2 CUP
• ONION SLIVERS-1/2 CUP
• CAPSICUM SLIVERS-1/4 CUP
• CUMIN SEEDS-1/4 TEASPOON
• CINNAMON STICK-2 BITS
• ELAICHI-2
• SLIT GREEN CHILLIES -2
• SALT TO TASTE
• GHEE-1/2 CUP

METHOD

• Boil the basmati rice with a little salt and 4 cups of water to which 1/2 teaspoon of ghee is added.
• When the grains are well cooked,Drain the cooked rice.
• Heat the ghee in a pan.
• Fry the spices,slit chillies,slivered onions and capsicum and cashews. Add some salt to taste.
• Mix with the cooked rice. Toss gently taking care not to break the cooked grains.
• Serve hot with any side dish of your choice.
• The amount of cashew nuts  can be increased if you prefer a richer dish.

#Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

SAFFRON PEAS PULAV

When the mood is celebration..... 

the best dishes decorate your dining table....

and this one is surely a fitting  crown  jewel  for 

 your banquet spread.....

INGREDIENTS

• BASMATI RICE-2 CUPS
• ONION-1
• GREEN PEAS-1/2 CUP
• GREEN CHILLIES-3
• MILK-1/2 CUP
• SAFFRON -1 PINCH
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 SMALL STICK
• CASHEW NUTS-10-15
• GHEE-1/2 CUP
• SALT TO TASTE
• CORIANDER AND MINT LEAVES-FEW

METHOD

• Clean and soak basmati rice for 15 minutes.
• Dissolve saffron in warm milk.
• Cook the green peas till done with enough salt and a pinch of sugar.Drain.
• Chop onions into fine strips.
• Heat the ghee .Fry the cashew nuts. Drain and keep aside.
• Fry a teaspoon of onions till they become reddish.Drain and keep aside.
• Fry the spices ,slit chillies,onions ,peas and rice. 
• Add 4 cups of water and salt to taste.
• Cook till the rice is almost done.
• Now add the saffron milk. Cook till the fluids are absorbed.
• Decorate with fried cashew nuts,fried onions and chopped mint and coriander leaves.
• Serve hot with any tasty side dish (dry or curry) and raitha.

Linking to...

http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

CORIANDER RICE /KOTHAMALI SAADAM

Want to prepare a tasty and healthy 

meal in a dish for your lunch box/lunch/dinner?

And you want to ready it effortlessly in a jiffy 

with easily available items?

Here is the ever popular and tasty Coriander Rice!!!

INGREDIENTS

• CORIANDER LEAVES - 1 SMALL BUNCH
• RAW RICE -1 CUP
• ONION-1
• GARLIC-5-8 CLOVES
• GREEN CHILLIES- 2 
• OIL-4 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• DRY RED CHILLIES -2-3
• SALT TO TASTE
• LEMON JUICE -1 TABLE SPOON(optional)

METHOD

• Wash,clean and soak the rice for 10 minutes.
• In a mixer grind together the chillies,garlic ,onions and coriander leaves with 1 cup water to a fine paste.
• Add this paste to the drained rice.
• Add 2 cups of water and salt to taste.
• Pressure cook for 4-5 whistles.
• Heat oil in a pan.
• Temper the mustard seeds,red chillies, urad and channa dhals.
• Add the seasoning to the cooked rice.
• Add the lemon juice to the rice and mix well.
• Serve hot or later with raitha and chips.

PARUPPU URUNDAI KUZHAMBU

Here is a tasty,protien-rich kuzhambu -a slight variation of your regular sambar....

It is easy to prepare and very tasty traditional South Indian dish...it can be prepared when you are bored of your regular vegetable sambars and kootus...and it is an instant hit too!

This dish is usually made in South Indian homes and is not usually made in restaurants...

INGREDIENTS

FOR THE KUZHAMBU

• TAMARIND-SMALL LIME  SIZED BALL
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1 -1 1/2 TEASPOON
• OIL-2 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/4 TEASPOON
• METHI SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-2-3 PINCHES
• SALT TO TASTE
• CURRY LEAVES -FEW

FOR THE PARUPPU URUNDAI

• TOOR DHAL-1 CUP
• CHANNA DHAL-1 TEASPOON
• GRATED COCONUT-2 TEASPOONS
• RED CHILLIES-4-5
• RICE FLOUR-1/4 CUP
• SALT TO TASTE
• CHOPPED ONIONS(OPTIONAL)-1 TABLESPOON

METHOD

TO PREPARE THE PARUPPU URUNDAIS (LENTIL BALLS)...

• Soak the dhals in water for 1/2 -1 hour.
• Drain.
• Grind coarsely in a mixie along with red chillies.
• Add the salt to taste,rice flour,coconut and onions(optional).
• Mix well.
• Make 1 " balls and steam them in an idli plate for a few minutes.Keep aside.

TO PREPARE THE KUZHAMBU...

• Soak the tamarind in warm water and extract the puree.
• Heat  oil in a kadai.
• Splutter the mustard seeds,urad and channa dhals,methi seeds and curry leaves.
• Add the tamarind puree with enough water.Bring to a boil.
• Add sambar powder,turmeric powder and salt.Boil well till the raw smell goes away.
• Now add the steamed urundais.Simmer for a few minutes without stirring.(stirring breaks them)
• Season with asafoetida powder .
• Serve hot with plain rice,ghee and fried appalams.

WHEAT RAVA BHAATH

Here is a simple,healthy and tasty meal in a dish....


INGREDIENTS

• BROKEN WHEAT(WHEAT RAWA)-2 CUPS
• MOONG DHAL-1 TABLESPOON
• CHOPPED ONIONS-2
• GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-4-6
• OIL-2 TABLESPOONS
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• ASAFOETIDA POWDER- 1 BROAD PINCH
• SALT TO TASTE
• CURRY LEAVES-A FEW

METHOD

• Heat the oil in a pressure pan,
• Fry the mustard seeds,urad and channa dhals.
• Now ,add the chopped chillies,onions and green peas.Fry for a minute.
• Then add the wheat rawa and moong dhal and fry for a few seconds.
• Add 4 cups of water and salt to taste.
• Pressure cook till done (4-5 whistles)
• Open the pressure pan.
• Add the asafoetida  powder.
• Mash lightly.
• Garnish with curry leaves.

#This is a healthy food suited for all-It is specially suited for the elderly ,little children and  diabetics .

#Serve hot with any chutney ,sambar or even curd raithas.

#This dish is good for breakfast or dinner-In short,it is a meal in a dish.

# you can make it tastier and healthier by adding more vegetables or spinach too.

Linked to http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

BEETROOT CURRY/ BEETROOT SABZI /BEETROOT PORIYAL

INGREDIENTS

• BEETROOT-1/4 KG
• ONION -1
• GREEN CHILLIES-5-6
• CURRY LEAVES-FEW
• OIL-1 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• GRATED COCONUT-1 TABLESPOON
• SALT TO TASTE

METHOD

• Chop the onion and green chillies.
• Grate the beetroot.
• Heat oil in a pan. 
• Splutter the mustard and urad dhal.
• Add the chopped chillies and onions and sautee well.Add the salt.
• Add the grated beetroot and cook till the beetroot is soft.
• Add a little water and cook ,if needed.
• When it is done,add grated coconut and curry leaves.
• Serve hot with rice and sambar or other gravies or with rotis.

IDLI MILAGAAI PODI /IDLI CHILLI POWDER

No South Indian breakfast is complete

without idlis or dosas ...

And when you are too busy to whip up

side dishes like chutneys and sambars,

the ever popular Idli milagaai podi

(idli chilli powder) is the savior! 

and a tasty and healthy option too!

INGREDIENTS

• DESKINNED URAD DHAL- 1 CUP
• CHANNA DHAL-1 CUP
• DESKINNED SESAME SEEDS-3/4 CUP
• RED CHILLIES- 2 - 3 CUPS
• ASAFOETIDA POWDER -1 TEASPOON
• SALT TO TASTE (APPROX 1/2  CUP)

METHOD

• Roast the dals,chillies and sesame seeds seperately .
• Cool.
• Add asafoetida powder and sugar.
• Powder them coarsely one by one.
• Mix the powders thoroughly.
• Store in airtight containers.
• Serve mixed with sesame oil as an accompaniment to idlis,dosas,uthappams etc.

CHINESE STYLE VEGETABLE STEW

Here is an amazingly healthy and easy to prepare 

Vegetable Stew (prepared in Chinese style)

INGREDIENTS

• Baby corn -6
• Button mushrooms-4
• Capsicum-2
• Cauliflower- Few bits
• Carrot (medium sizes)-1
• Onion-1
• Spinach-few leaves
• corn flour-1 Teaspoon
• White pepper powder -to taste
• White vinegar-1 teaspoon
• Ajinomoto-1 pinch
• Sugar-1/2 teaspoon
• Sesame oil-1 tablespoon
• Salt to taste

METHOD

1. Slice mushrooms and carrots into thin slivers.
2. Chop capsicum and onion into 1 inch pieces.
3. Chop baby corn into 2 inch pieces
4.  Tear the spinach leaves into bits.
5. Heat the oil.
6. Stir fry all the vegetables on high heat for a minute.
7. Keep a few baby corn bits separately. Mash them coarsely.
8. Add the ajinomoto and salt. Cook till they are tender.
9. Add white pepper powder and sugar.
10. Add 4 cups of water.Bring to a boil.
11. In a cup of water dissolve the cornflour.
12. Add the mashed babycorn to the solution.
13. Add the mixture to the boiling vegetables.
14. Cook continuously till it thickens and gets a glaze.
15. Add the vinegar and more saltand pepper to taste.
16. Serve hot.

BREAD VEGETABLE DELITE

A few slices of bread and some vegetables make a delicious dish

which is fine for any meal....

INGREDIENTS

• BREAD-   8  to 10 slices
• ONIONS-2
• TOMATOES-2
• GREEN CHILLIES-6
• CARROT-1
• CAULIFLOWER BITS-2 CUPS
• GREEN PEAS - 1/2 CUP
• CORIANDER LEAVES -LITTLE
• OIL -1/4 CUP
• TURMERIC POWDER-1/2 TEASPOON
• CUMIN SEEDS-1/2 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• SALT TO TASTE

METHOD

• Chop bread into small cubes.
• Chop the onions,tomatoes,carrots and cauliflower into small pieces.
• Heat the oil in a large pan.
• Fry the cumin seeds.Add chopped green chillies and onions.
• Fry well.
• Add tomatoes and cook till they are pulpy.
• Add the chopped vegetables .Stir fry till the vegetables are soft.
• Now add the turmeric powder and garam masala powder.
• Cook for a few minutes.
• Now add the bread cubes.Stir till it absorbs the moisture.

• Remove from heat and garnish with coriander leaves.

       Serve hot or cold with any raitha.(Preferably onion raitha.)

       This dish is a meal by itself and can be had at any time.

        It is a great lunch box recipe....

STUFFED MILAGAAI BHAJJI

   What can be more inviting than a plate of hot and crisp Chilli Bhajjis on a relaxed evening?

That too,when these bhajjis are stuffed with a filling of spiced potatoes,they are just heavenly.....

INGREDIENTS

• BHAJJI CHILLIES - 10-12

FOR THE STUFFING

• BOILED AND MASHED POTATO-1 1/2 CUP
• CHOPPED ONIONS -1/2 CUP
• CHILLI POWDER - 1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC  POWDER - LITTLE
• SALT TO TASTE
• OIL-2  TEASPOONS

FOR THE BATTER

• GRAM FLOUR - 1 CUP
• RICE FLOUR - 1/2 CUP
• BICARBONATE OF SODA-1/4 TEASPOON
• CHILLI POWDER -1 TEASPOON
• TURMERIC POWDER -LITTLE
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the dry ingredients for the batter together.
2. Add enough water and make a batter of coating consistency.
3. Heat 2 teaspoons of oil and fry the onions ,chilli powder, salt,turmeric powder and add the potatoes and cook for a few minutes.
4. Add the garam masala powder and mix well.
5. Slit the chillies.Remove the seeds.
6. Now put  some stuffing into these chillies.
7. Dip the stuffed chillies in the batter.
8. Fry in hot oil till done.
9. Drain .Serve hot with chutney of your choice.

THAYIR SEMIYA

Nothing is more welcome on a hot summer day than

 a bowl of a cool,curd/thayir/dahi based dish...

No wonder no South Indian meal is complete 

without a generous helping of curd rice or the Thayir sadam!

And this dish -Thayir Semiya is really a perfect finale to a heavy,

spicy meal or rather a meal by itself!

INGREDIENTS

• FRESH CURDS - 3 CUPS
• SEMOLINA -1 CUP
• OIL- 2 TABLESPOON
• GREEN CHILLIES-2
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• RAISINS -1 TEASPOON
• CASHEW NUTS - 1 TABLESPOON
• CURRY LEAVES - FEW
• SUGAR - 1/2 TEASPOON
• ASAFOETIDA - 1 BROAD PINCH
• SALT TO TASTE

METHOD

1. Heat 1 tablespoon oil in a pan.
2. Fry the semolina slightly.
3. Add 2 cups of water and little salt .
4. Cook till done.
5. Cool.

1. Beat the curd with sugar,salt and asafoetida.
2. Heat 1 tablespoon of oil. Splutter the mustard seeds,urad dhal, cashewnuts,raisins,chopped green chillies and curry leaves.Fry till done.
3. Add it to the curd and mix well.
4. Now,spoon in the cooked vermicelli/semiya little by little and mix well.
5. Serve chilled with a bit of your favorite pickle.

#You can also add some grated carrots or chopped cucumbers to it.

# You can even top it with some grated coconut if you wish.

#This is a great dish to be packed in a lunch box


Linked to
http://www.indusladies.com/food/kids-lunch-box-recipes/

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.

KAJU KATHLI

Here is a delicious , melt in the mouth  sweet

 made with cashew nuts and sugar...

INGREDIENTS

• CASHEW NUTS - 2 CUPS
• SUGAR -1 1/4 TEASPOON
• CORNFLOUR -2 TEASPOON
• GHEE- 2 TEASPOONS
• LIQUID GLUCOSE -1/2 TEASPOON

METHOD

1. Powder the cashew nuts in a dry mixer .
2. Heat 1/2 cup water in a heavy bottomed pan. Add the sugar  and make a sugar syrup of soft ball consistency.
3. Now add the cashew powder and liquid glucose and cook over medium heat till it leaves the sides of the vessel.
4. Add the ghee.and cook ,stirring continuously till the mixture is a soft lump.
5. Remove from heat.
6. Place it on a marble slab dusted with cornflour and knead well till it forms a smooth dough like mass.
7. Roll out to a 1/2 cm thick  layer with a rolling pin.
8. Draw uniform lines with a sharp knife and make diamond shaped pieces.
9. Loosen the pieces when slightly set.Store in airtight containers.
10. Keeps fresh for a week.

BEETROOT RAITHA / BEETROOT THAIYIR PACHADI

Here is a simple and easy dish that can be prepared in a jiffy....

It is a power house of multi nutrients that are stored in 

beetroots combined with the goodness of curds ...

And it is a perfect accompaniment to any 

rice dish or Indian breads...

INGREDIENTS

• GRATED BEETROOT-2 CUPS
• FRESH CURDS-3 CUPS
• OIL-1/2 TEASPOON
• MUSTARD SEEDS-FEW PINCHES
• GREEN CHILLIES- 3-4
• SALT TO TASTE

METHOD

1. Mix salt and finely diced chillies to the beaten curds.
2. Boil the grated beetroot for a minute in salted water.Drain and cool.
3. Mix it with the curds.
4. Season with mustard seeds spluttered in hot oil.

CANDIED ALMONDS

When you crave for something sweet but lazy to sweat it

 out in the kitchen,here is a " Quick fix" dessert which can

be whipped up in a few minutes with minimal strain and 

very few ingredients....


INGREDIENTS

• ALMONDS -1 CUP
• SUGAR -1/ CUP
• GHEE - 1/2 TEASPOON

METHOD

1. Roast the almonds in a pan for a few minutes till it begins to crack up.
2. Or you can microwave them for 1-2 minutes.
3. Heat the sugar in a pan .
4. When it melts , add the ghee.
5. When it changes color,( reaches string consistency )mix in the roasted almonds. Stir well till they are coated with the sugar.
6. Pour into a greased plate.
7. Cool for a few minutes.

   Store for a few days in an airtight container (if there are any left!)

Linking to.....

http://sunflowersupperclub.blogspot.in/2014/08/weekend-potluck-133.html

BADAM MILK PURI /PAAL BOLI

Visit my Facebook page  and like .... DELICIOUSSS

Here is a wholesome dessert -which is a meal by itself too!

These delicious Badam milk puris or Paal Bolis are 

traditional desserts which are served along with the meal

or as a wholesome meal too!

INGREDIENTS

• MILK -1 LITER
• WHEAT FLOUR- 2 CUPS
• GHEE-1 TABLESPOON
• OIL FOR FRYING
• DUSTING FLOUR
• 
  
• SUGAR -2 CUPS
• ALMONDS-10
• YELLOW FOOD COLOR-LITTLE
• ALMOND ESSENCE -A FEW DROPS
• SAFFRON -A FEW STRANDS(OPTIONAL)

METHOD

For making the puris...

1. Add a teaspoon of sugar to the flour.
2. Add melted ghee to the flour.Mix well.
3. Add water (little by little) and knead the flour to a stiff dough.
4. Set aside for 15 minutes.
5. Make small balls and roll out small 3" round puris.
6. Deep fry in hot oil.Drain.

For preparing the Badam milk...

1. Soak the almonds in hot water.Remove the skin.
2. Now grind them to a paste with a little milk.
3. Add the almond paste to the milk.
4. Bring to a boil. Simmer for a few minutes.
5. Add the food color and essence.
6. Add the saffron dissolved in warm milk.

 Now,

Soak the puris,few at a time in the hot milk  and drain them out and arrange on a basin or a platter.

Do not soak for more than a 15 -20 seconds -or else the puris will lose shape.

Pour the hot milk on the puris and serve them hot or chilled.