My Blog Baby's One Year old 1st Birthday with Badam/ Almond cake

Hi my very near and dear Blogger buddies I have successfully completed one year of blogging and I am celebrating my blog baby's 1st cute Birthday by preparing Badam /almond burfi or badam cake and giving it to all of you.

I am so grateful and thankful to all of you for encouraging and appreciating my blog without which I wouldn't have reached this far. All your wonderful, sweet ,lovely comments are cherished by me. This blogging world is so interesting that you get to interact with so many friends from different places in the world and unknowingly you develop a close bond with one another. It would have been so nice if we all got to meet each other,it would have been really wonderful.

I too got to learn and experiment with various recipes of all the blogger friends and prepare it at home to be relished by my family. You get to know and learn a lot of things and gain a lot of knowledge.

I really and sincerely love this blogging world and would still love to put up new dishes with God's blessings ofcourse, though all my dishes are very simple and day to day recipes.

I once again sincerely thank all of you for visiting my blog ,following my blog and giving importance to it.

Please keep encouraging me as you all have been doing till now so that I shall be successful.

THREE CHEERS TO BLOGGGGGGGGGGGGING! HIP HIP HURRAY!

BADAM CAKE

Ingredients:

Badam/ Almonds- 1 tumbler (measure)

Sugar - 3 tumblers (measures)

Milk - for grinding the badam flakes

Cardomom (elaichi) - 4-5

Ghee

Method:

Soak the raw badams (almonds) in hot water and remove the skin.

Put the skin removed badam flakes in a mixie and grind to a fine paste by adding milk.

Now after grinding the paste remove from the mixie and pour it in a kadai.

Add the 3 measures of sugar on the paste and keep on stirring and mixing on a low flame so that it does not get heated from below.

Keep stirring constantly which takes approximately 15- 20 minutes.

In the end when the mixture starts floating, just put off the gas and add elaichi powder and little ghee and mix nicely.

Now take a steel plate and grease it with ghee and pour the mixture and flatten nicely.

When it is lukewarm just draw lines crosswise and lengthwise to cut the pieces.

When it comes to normal after the heat slowly remove the pieces one by one and put them in a

container.

Mango Basundi

Ingredients:

Mango -1

Sugar - 3 Tblsps

A generous pinch of saffron

500 ml/l pint milk

Cardomoms - 2-3 powdered

Method:

Boil the milk on a slow fire with the sugar and saffron stirring all the while till it is reduced to half the quantity. Chill.

Peel the skin and cut the mango into pieces. Chill.

Mix the mango pieces with the thickened milk and add cardomom powder.

The mango basundi is ready.

Serve chilled.

You can have it as a dessert.

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Doodhi ka Halwa /Bottlegourd halwa

Ingredients:

Bottlegourd/Doodhi - 1 medium size

Milk - 1 1/2 cups

Sugar - 5 Tblsps

Ghee - 4-5 tsps

Elaichi powder/Cardomom powder -1/2 tsp

Almond flakes for garnishing.

Method:

Take the bottlegourd and peel the skin and grate it nicely into fine pieces.

Now take a kadai put 3 tsps ghee and roast the grated doodhi.

When the raw smell goes pour milk over the doodhi and keep on stirring in medium flame.

When the doodhi is cooked nicely in milk and the milk evaporates,add sugar and cook on medium flame.

Keep stirring till the sugar also gets mixed nicely with the doodhi and dries up.

Now slowly add 3-4 tsps of ghee and mix nicely,and also add the elaichi powder and mix.

Now remove from fire and garnish with sliced almond flakes.

You can now serve hot doodhi halwa.

Badam Halwa

Ingredients:

Badam - 1 cup

Sugar - 1 1/2 cup

Milk for grinding the badam

Ghee -2 tblsps

Cardomom -6-7 (elaichi)

Saffron - a small pinch.

Method:

Soak the badam flakes in hot water and remove the skin.

Now grind the badam flakes with milk into a smooth paste.

Take a kadai and pour the paste with the sugar in it and go on stirring in a low flame.

when you keep stirring for 15 minutes it will start floating and leaving the sides.

Now put the saffron and elaichi (cardamom) powder along with ghee on top of it and put off the gas.

You can if you wish garnish it with cashew nuts.

The badam halwa is now hot and ready to eat.

Vellam aval (jaggery poha)

Ingredients:

Aval (poha) -2 cups

Jaggery - 11/2 cup

elaichi (cardomom) -6-7

Cashew nuts for garnishing -7-8

Raisins -few.

Ghee - 1Tblsp

Method:

Wash the aval (poha) nicely in water and leave it for some time without water.(It will become soft with the washed water itself)

Take a kadai wash the vellam (jaggery) nicely and the put it in the kadai with little water.

The jaggery starts melting little by little and when it has melted fully and become a syrup, start adding the soaked poha to it.

Now start mixing thoroughly and leave it to cook for some time.

When it is cooked,take another kadai add some ghee to it and fry the cashew nuts and then the add the raisins to it.

Now add the fried cashew with raisins to the jaggery aval.

The vella aval is ready and hot to eat.

Kuzhi Appam

Appam is a special item made for festivals like Kartigai deepam where we light kuthi valakus and lots of mud ahals with diyas and also for avania vattam (the changing of the sacred thread for men) and also for some festivals. You can also make it whenever you feel like having it.
This is a sweet made out of jaggery and liked by everyone. It is poured into small moulds called the appa karal. This is our favourite and we just can't stop having one after another,since they are also small in size. Especially children will love it.


Ingredients:
Raw rice -1cup
Jaggery -1 cup
Banana - 1
Cardomoms (elaichi) -5-6

Method:
1.Soak the raw rice in water for an hour.
2.Grind the rice with banana and jaggery withou adding any water.
3.Remove the ground batter and add cardomoms and mix.
4. Take an appa karal which has 8 moulds and pour 1/4 tsp oil in each mould and pour little batter into each mould how much ever it can hold and cook it.
5.After one side cooks, turn it the other sideand cook it.
6. Let it cook on slow fire.
7. Now after both the sides are cooked thoroughly remove the appams from the appa karal and serve them hot.