JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

To Garnish :

METHOD:

• Wash and Soak the Basmati Rice for about 20–30 Minutes.
• Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
• Dry grind the Rice coarsely in a mixer.  It should not be ground into fine powder.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices. 
• Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
• Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
• Add the Cardamom powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
• Serve the Jack Fruit & Rice Payasam hot or cold.

NOTES :

• Can use Basmati Rice/Raw Rice for the recipe.
• Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
• The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
• Grind the Rice Coarsely.
• Can substitute Rice with White Rava/Semolina.  Dry roast the Semolina before adding it into the Payasam.
• Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
• Adjust the consistency of the Payasam to suit your preference.
• Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.

HOW TO MAKE BITTERGOURD/PAVAKKA THEEYAL

INGREDIENTS :

To Dry Roast & Grind :

For Seasoning :

METHOD :

To Dry Roast & Grind :

• Heat Coconut Oil in a Pan.
• Roast the grated Coconuts on a low flame along with a pinch of Cumin seeds.
• Roast until the Coconuts turn into brown in colour (the natural oil in the coconuts will start to ooze out).
• Immediately add Red Chilli Powder and Coriander Powder to the roasted Coconuts and fry for a while on a very low flame.
• Fry the Spice powders until the Raw flavour goes.
• Switch off the flame and allow the mixture to cool.
• Grind the Theeyal Masala in a Mortar and a Pestle/in an Ammikkal.
• Alternatively, can grind it in a small blender jar/Coffee grinder.
• Perfectly roasted Coconut mixture comes out into a paste even if we do not add water while grinding.
• Sprinkle some water to the mixture while grinding, if necessary.
• Grind the mixture into a fine paste and keep it aside.

For Pavakka / Bitter Gourd Theeyal:

• Clean and Cut Bitter Gourds into thin round slices.
• Soak the sliced Bitter gourds in Salted Water and keep it aside.
• Peel the Shallots & Garlic Cloves, Cut Green Chillies lengthwise. mince the Ginger and keep it aside.
• Soak Tamarind in lukewarm water and keep it aside.
• Cook Bitter Gourd, Shallots, Garlic, Green Chillies and Ginger along with Turmeric Powder & a dash of Salt in 1/2 Cup of Water.
• Cook until Bitter Gourd Slices turn soft.
• Pour in the ground Theeyal mixture to the cooked Bitter gourd and give a quick stir.
• Pour in the Tamarind extract and mix well.
• Cook this on a low flame until oil separates from the mix and the raw flavour goes.
• Cook Pavakka Theeyal on a very low flame until you get the desired consistency.
• Finally, add Jaggery syrup to the Pavakka Theeyal and mix well.

For Seasoning :

• Heat Coconut Oil in a pan.
• Splutter Mustard Seeds, Dry Red Chillies, Fenugreek Seeds and Curry Leaves on a low flame.
• Pour the Pavakka Theeyal to the Tempering and mix well.
• Serve Pavakka Theeyal hot or at room temperature.
• Goes well with Rice.

NOTES :

• Can prepare the same dish with any vegetable of your choice like Shallots, Yam, Snake Gourd, Drumstick, Brinjal/Eggplant, Okra/Lady's finger etc.,
• Cut Bitter Gourd into the desired shape and soak it in salted water until you cook them.
• It would help to cut down the bitterness slightly.
• Use well matured Coconut or Dried Copra if available, desiccated coconut also suits well for the purpose.
• Roast the grated coconuts on a very low flame, stirring continuously until it becomes brown in colour. 
• The natural Oils from the Coconut will start to ooze out once it is well roasted.
• Fry the Spice powders on a very low flame until raw flavour goes.
• Adding Cumin seeds is purely optional.
• There is no need to add water while grinding the Theeyal Masala.
• If preferred add few teaspoons of water while grinding.
• If you do not prefer sweetness in Theeyal, avoid adding Jaggery syrup.

PRAWN MASALA

HOW TO COOK PRAWN MASALA

INGREDIENTS :

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

How to Cook Steamed Bananas - Nendhra Pazham Puzhungiyathu: Kerala's Traditional Recipe

Ingredients:

Method:

Preparation:

• Wash and cut the Nendhra Bananas into 2 or 3 pieces, depending on the size.
• Leave the skin on.
• Alternatively, keep the bananas whole and make 2-3 small slits over the skin.

Cooking Steamed Bananas - Nendhra Pazham Puzhungiyathu

In a Steamer:

• Fill the steamer/pressure cooker with 1–2 cups of water and allow it to boil.
• Place the cut banana pieces in a steamer basket/tray.
• Cover the lid of the steamer and steam the bananas on high flame for 5 minutes.
• Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
• The skin will turn black and start to split at places.
• Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
• Peel and serve, hot or cold.

In a Pressure Cooker:

• Fill the pressure cooker with 1–2 cups of water and allow it to boil.
• Place the grid.
• Place the cut banana pieces in a bowl or plate and place it over the grid.
• Cover the lid of the pressure cooker (no need to use the pressure regulator/vent weight).
• Steam the bananas on high flame for 5 minutes.
• Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
• The skin will turn black and start to split at places.
• Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
• Peel and serve, hot or cold.

In a Microwave (Easiest & Quickest Method):

• Cut the bananas into 2–3 pieces and make very small slits over the skin.
• Place the bananas in a microwave-safe bowl with a lid.
• Place a small microwave-safe coffee mug (filled halfway) with water over the lid.
• Microwave on high power for 2–3 minutes, depending on the size of the banana.
• The skin will turn black and start to split at places.
• Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
• Peel and serve, hot or cold.

Notes:

• While cooking bananas in a microwave, make small slits over the skin to ensure even cooking.
• Open-cooked bananas tend to become dry once cooked.
• Cooking bananas in a microwave-safe bowl covered with a lid retains moisture.
• Adding water in a coffee mug over the lid helps retain the moistness in steamed bananas.
• Microwaved Steamed bananas taste quite similar to those cooked in a steamer.

Serving Suggestions:

• Serve with a drizzle of sugar/jaggery syrup.
• Cook the sugar/jaggery syrup with a few pods of cardamom/cloves.
• Serve steamed bananas with freshly grated coconut.
• Serve with a few spoons of sugar.
• Serve with a drizzle of melted ghee.

As Baby Food:

• Suitable for babies 6 months and above.
• Remove the black seeds in the centre before feeding.
• Add a few teaspoons of ghee to the steamed bananas.
• Add sugar/jaggery syrup (optional).
• Mash finely without lumps before feeding to babies.
• Steamed Nendhra Bananas/Pisang Tanduk are nutritious and easily digestible.

Authentic Kerala Cuisine: Steamed Nendhra Bananas Demystified

    In conclusion, Nendhra Pazham Puzhungiyathu offers a delightful glimpse into Kerala's rich culinary heritage. This traditional dish of steamed bananas not only showcases the simplicity and health benefits of Kerala cuisine but also promises a burst of authentic flavours. Whether enjoyed as a nutritious snack or a satisfying side dish, mastering this recipe brings the essence of Kerala right to your kitchen. Explore the magic of steamed bananas and savour a taste that's as wholesome as it is cultural.

CHANA MASALA RECIPE

HOW TO COOK CHANA MASALA RECIPE

CHANA MASALA RECIPE

INGREDIENTS :

Spices :

To Garnish :

Serving Suggestion :

CHANA MASALA RECIPE

METHOD :

To Soak & Cook White Chick Peas/Chana :

• Clean, Wash and Soak White Chick Peas/Chana Overnight or for at least 8-10 hours.
• Alternatively can soak the White Chick Peas/Chana in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3 Cups of Water to the White Chick Peas/Chana & Pressure cook.
• Pressure cook on high flame for 2 Whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.

For White Chick Peas/Chana Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook for few minutes.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Chaat Masala & Chana Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yoghurt and mix well.
• Add the cooked White Chana to the Masala along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Chana Masala and mix well.
• Cook this until Chana Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Chana Masala and give a quick stir.
• Garnish Chana Masala with finely chopped Coriander Leaves.
• Serve Chana Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.
• Goes well with rice dishes like Pulaos, Jeera Rice and steamed Basmati Rice too.
• Can Serve Chana Masala with Raw Onion Slices and with a drizzle of Lemon Juice.

NOTES :

• Adjust the amount of spices to suit your taste preference.
• Can substitute Tamarind with Aamchur Powder.
• Adding Tamarind, Black Salt & Sugar to this Chana Masala Recipe is purely optional.
• For Cooking Tips for Beans, Lentils & Pulses, Click here...

Badam Halwa served in a traditional clay bowl – a Heartfelt Recipe for a Classic Indian dessert

"Irresistible Homemade Badam Halwa Recipe: Authentic Indian Sweet for Festive Celebrations"

Badam Halwa (Almond Halwa) Recipe

    "Badam Halwa or Almond Halwa" is a delightful, creamy dessert that’s rich in flavour and tradition. This delectable treat is perfect for celebrating festive occasions like Diwali, bringing warmth and sweetness to every gathering.

What is Badam Halwa

    Badam Halwa boasts a silky and creamy texture that melts in your mouth, making it a unique and sumptuous dessert. Traditionally prepared for special occasions, this dish combines ground almonds, sugar, milk, ghee, and aromatic spices like cardamom and saffron.

Discover the History and Rich Flavours of Badam Halwa

    Badam Halwa is more than just a dessert; it carries a rich legacy rooted in Indian culinary traditions. Originating from the royal kitchens of South India, this indulgent treat was often prepared during festivals and special occasions to celebrate abundance and joy. The use of almonds, ghee, and saffron reflects the luxurious ingredients that were historically reserved for grand feasts, symbolising wealth and prosperity.

    Over time, Badam Halwa has become a popular festive sweet across different regions of India, each adding its own touch. While some versions incorporate milk for a creamier texture, others highlight the robust flavour of almonds with minimal additions. The subtle fragrance of cardamom and the golden hue of saffron bring out the authentic taste and aroma that make Badam Halwa a timeless favourite.

    In every spoonful, you can savour the nutty richness and silky texture that melt in the mouth—a true testament to the artistry involved in traditional Indian sweets.

Movie-Inspired Badam Halwa Story: A Quirky Take on this Indian Sweet

      In the Tamil movie "Sila Nerangalil, Sila Manithargal," based on a Novel written by writer Jayakanthan.  There's a scene which caught my attention, where a mother claims to have made a "cheat version" of Badam Halwa using potatoes and almond essence instead of the expensive nuts. This quirky take always lingers in my mind, reminding me of the culinary creativity that can emerge from necessity. I’m yet to try that potato variant, but I recently made a Halwa with Sweet Potatoes that turned out absolutely awesome! It was so good, and it makes me even more curious about the potato version.

Why You'll Love This Recipe

• Easy to Make: With a straightforward method, you can whip up this festive delight in no time.
• Perfect for Celebrations: Ideal for Diwali, weddings, or any festive occasion.
• Versatile Ingredients: Use readily available ingredients, with options for adjusting sweetness and richness.
  

  
  

  Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!
  

   
  

Recipe Overview

• Cuisine: Indian
• Recipe Type: Sweet
• Difficulty: Easy
• Servings: 3-4
• Author: SM

Time Estimate

• Soaking Time:
  • Hot Water: 20–30 minutes
  • Cold Water: 4–5 hours
• Preparation Time: 10–15 minutes
• Cooking Time: 20–30 minutes

"Ultimate Step-by-Step Guide for Homemade Badam Halwa (Almond Halwa): A Traditional Indian Sweet Recipe"

Ingredients

• Almonds: 1 cup
• Sugar: 3/4 cup (adjust to taste)
• Milk: 3/4 cup
• Ghee: 6–7 tablespoons
• Cardamoms: 5–6 pods
• Saffron: A few strands (optional)

To Garnish:

• Cashew nuts: A few
• Almonds: A few
• Pistachios: A few

Method:

Preparation Steps

Soak the Almonds

• Wash and soak the almonds in hot water for about 15–20 minutes. This helps in easy peeling.
  

  Pro Tip: Soaking almonds in hot water not only softens their skin but also enhances their flavour, making them easier to blend.

Prepare Cardamom Powder

• Powder the cardamom pods with a few teaspoons of sugar until fine, then set aside. 
  

  Pro Tip: Grinding the cardamom with sugar helps to keep the powder from clumping and releases the aromatic oils for better flavour. Alternatively, use a mortar and pestle for a more aromatic cardamom powder.

 Soak Saffron

• Soak saffron strands in warm milk for a few minutes to infuse its colour and flavour.
  

  Pro Tip: Using warm milk helps to release the saffron's essential oils, intensifying both its flavour and colour in the halwa. The longer you soak saffron, the richer the colour and flavour!

Prep the Garnish

• Sliver the cashew nuts, almonds, and pistachios for garnishing later.
  

  Pro Tip: Lightly toasting the nuts before garnishing enhances their crunch and adds a nutty aroma to the dish.

• Peel the skin off the soaked almonds, then rinse the blanched almonds to remove any residual bitterness.
  

  Pro Tip: Blanching not only makes peeling easier but also ensures that your halwa has a smooth, creamy texture without any grit.

Make Almond Paste

• Grind the blanched almonds with 1/4 cup of milk until you achieve a fine paste. 
  

  Pro Tip: Adding a bit of milk while grinding helps achieve a smoother consistency, preventing the almonds from becoming too oily.

    

Cooking Steps

Cook the Mixture

• In a non-stick pan, heat 3–4 tablespoons of ghee. Pour in the almond paste and the remaining milk, stirring well until combined.
  

  Pro Tip: Using a non-stick pan prevents the halwa from sticking and allows for even cooking, making cleanup a breeze!

Add Flavours

• On a low flame, continuously stir the mixture for a few minutes. Add the saffron milk, cardamom powder, and sugar, mixing well.
  

  Pro Tip: Patience is key here; low heat and continuous Stirring helps to develop a rich texture and prevents the halwa from burning. 

Thicken the Halwa

Final Touch

• Switch off the flame and stir in a teaspoon of ghee for added richness.
  

  Pro Tip: Adding ghee at the end enhances the flavour and gives the halwa a beautiful shine, making it look more appealing.

Garnish

Pro Tip: For an extra festive touch, sprinkle some edible gold leaf or silver varak.

FAQ: Badam Halwa (Almond Halwa)

Can I use almond flour instead of whole almonds?

• Yes, you can use almond flour, but the texture may differ. For the best results, it’s ideal to use whole almonds that you blanch and grind yourself.

How can I make this recipe vegan? 

• To make a vegan version, substitute the ghee with coconut oil or a vegan butter alternative, and use plant-based milk like almond or coconut milk.

How long does Badam Halwa last? 

• Badam Halwa can be stored in an airtight container in the fridge for up to a week. Reheat before serving for the best texture.

Can I freeze Badam Halwa? 

• Yes, you can freeze Badam Halwa. Store it in an airtight container for up to a month. Thaw it in the fridge overnight and reheat before serving.

What can I serve with Badam Halwa? 

• Badam Halwa pairs beautifully with a scoop of vanilla ice cream, or you can serve it alongside other Indian sweets for a festive dessert platter.

Is it necessary to add saffron? 

• Saffron adds a unique flavour and a beautiful colour, but it’s entirely optional. If you don’t have saffron, you can skip it or use a few drops of yellow/orange food colouring instead.

*Trivia: 

Memories Through the Shards of Glass: An Emotional Moment While Making Badam Halwa.

    Every recipe has a story, and sometimes, the kitchen brings unexpected moments that stay with us forever. The image you see here carries a memory that is both dear and a bit daunting.

"This photo is special to me as it was taken by my daughter during a rather eventful day in the kitchen. While finishing up the Badam Halwa, I had a minor mishap with some glassware, resulting in a nasty cut on my foot. As I struggled to manage the situation, my daughter rushed to my aid, cleaned the wound, and dressed it up. Despite the not-so-pleasant experience, she still managed to capture this beautiful shot. It's a bittersweet memory that adds a unique touch to this special dish, and  making the moment even more memorable."

Hearty Indulgence

    Indulging in Badam Halwa is more than just enjoying a sweet treat; it's about creating cherished memories and celebrating the special moments in life. This creamy, rich dessert is perfect for festive occasions, bringing warmth and joy to your celebrations. Whether it's Diwali, a family gathering, or just a sweet craving, Badam Halwa is sure to impress.

    If you loved making this delightful dessert, why not try your hand at some other delicious Indian sweets? Check out these recipes to satisfy your sweet tooth:

• Gulab Jamun: A classic favourite, these soft and syrupy delights are a must-try!
• Carrot Mysore Pak: A unique twist on the traditional Mysore Pak, adding the goodness of carrots.
• Kheer (Rice Pudding): This creamy rice pudding infused with cardamom is perfect for any occasion.
• Rasagulla: Light, spongy, and soaked in syrup, these Bengali treats will leave you wanting more!

    Join the conversation in the comments below and share your thoughts on this Badam Halwa recipe or your own memories associated with it. Happy cooking and sweet indulgence!

For more Recipes with BEEF, Click here... 

HOW TO MAKE BEEF RENDANG

INGREDIENTS:

For Beef Rendang:

Spices :

For Rendang Paste :

To Garnish :

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Beef into small cubes.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add Beef to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Beef pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Beef pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender.
• Add the Kerisik & Palm Sugar to the Beef Rendang and cook for another few minutes.
• Cook until all the Coconut milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Beef Rendang and mix well.
• Serve Beef Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Beef Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.

NOTES:

• Can cook the same recipe with Chicken or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook Beef Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Beef Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow cooked Beef Rendang yields a wonderful silky texture with well-infused flavours from the spices and herbs.
• Alternatively can cook the same recipe in a pressure cooker too.Adjust the cooking time accordingly.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk, Kerisik and the Meat itself.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,