Almond/Badam Laddoo

      A Perfect Recipe For All Festivities

Ingredients:

2 cups whole almonds
1/2 cup coconut powder
2 tablespoons unsalted butter or pure ghee
1/2 can sweetened condensed milk (14 oz)
2 tablespoons heavy cream
1/2 cup whole milk
1/4 teaspoon cardamom powder

Preparation:

On a medium flame dry roast almonds separately.

Grind them separately in a food processor or a grinder. Leave it little coarse with some tiny pieces of almonds.

Transfer almond powder in a bowl.
Mix them together with coconut powder, and cardamom powder.

Melt butter in a thick bottom pan and add into the mixture.

Stir the mixture nicely and keep aside. 

Boil milk in a separate container.

Add condensed milk and heavy cream into the milk. Mix well.
Stir for 10-15 minutes until the mixture starts bubbling and is reduced to half.
Add buttery mixture of nut powder into the milk.
Continue to stir on a medium flame ensuring the mixture does not stick to the bottom of pan and gets burned.
Add I tablespoon of butter or ghee if necessary.
Stir until the mixture thickens and it starts to leave the sides of the pan.
Keep aside and allow the laddoo mixture to cool down.
You can spread the mixture on a plate, flatten it, and cut it into the shape of burfi or roll the mixture into round balls/laddoos.


Store it in an air tight container. Refrigerate for longer storage.
Enjoy and is a perfect recipe for all occasions.

Spicy and Sour Lemon Chicken

Ingredients:

2 pounds chicken with or without bones

2 tablespoons yogurt

3 tablespoons oil

1 medium size onion sliced

1 tablespoon garlic paste

1 tablespoon ginger chopped

1/4 tablespoon paprika powder or kasmiri chili powder

10-12 whole red chillies

8-10 curry leaves

1/2 teaspoon cilantro powder (grind fresh)

1/2 teaspoon cumin powder (grind fresh)

1/2 teaspoon pepper powder (grind fresh)

 2 tablespoons fresh lemon juice

Salt to taste

Preparation:

Step 1. Marination

Marinate chicken in yogurt. Keep 1-2 hours at room temperature or overnight in fridge.

Step 2. Grinding main ingredients

Grind coarsely cumin seeds, cilantro seeds and pepper corns. Keep aside.

Step 3. Seasoning

Add oil in a pan.

Heat on a medium flame.

Add whole red chillies and saute to dark brown.

Add paprika powder and curry leaves. Stir well.

Add sliced onions, ginger and garlic paste. Saute for few minutes until golden brown.

Add marinated chicken and stir well.

Add cumin powder, cilantro powder, pepper powder, salt and fresh lemon juice. Mix well.

Cover and cook for 5-10 minutes on medium flame.

Add half cup water. Let it simmer for 2-3 minutes.

Cover and cook on low flame until chicken is fully done.

Turn off the heat and let it stand for 5-10 minutes.

Garnish with fresh cilantro leaves or garnish or your choice.

Serve hot with bread/naan or rice