Bombay (corn flour) halwa

Ingredients
sugar-200
water-100ml
cornflour-50gm
water-100ml
saffron-a few strands
elaichi-1/2 tsp
ghee-100
Method:
Add little milk to saffron and leave to soak.
Mix water and cornflour without any lumps.
Heat sugar and water till thick and bubbly.Add itsp lemon juice and keep warm.
Heat ghee and cornflour mixed with water in a nonstick  pan
When the mixture turns thick add sugar syrup in 2-3 batches and mix well.
Add soaked saffron and elachi powder.
Add ghee and cook till the mixture turns glassy
Add chopped cashews mix well and pour in to a greased dish
Cut into desired shapes when cool,after about an hour.

Idli upma(scramble)

Ingredients

idli-4
onion-1
green chillies-2
mustard seeds-1/4 tsp
urad & bengalgram dal-1 tsp
turmeric powder-1/8 tsp
curry leaves-few
coconut and/or carrots grated-2 tbsp
oil 1 tbsp

Method

Sprinkle 1tbsp of water on ilis and crumble
Chop onion and green chillies
Heat oil in a pan add mustard seeds and when it splutters add dals.
Saute till the dals are golden,add chopped onion and green chillies.

Fry till the onion is transparent
Add crumbled idlis and turmeric powder.
Saute till everything is combined well and heated through.

Garnish with coconut and carrots

Cauliflower manchurian

Looking for a great starter/sidedish?
I have posted a cauliflower manchurian recipe here

Tomato masala

Inredients

Onion-3

Tomato-6

Coconut-1/2 cup

Khas khas-2 tbsp

Green chilli-2

Cahews-10

Chilli powder-1tsp

Garam masala-1tsp

Turmeric powder-1/2tsp

Zeera-1 tsp

Whole Garam masala:

    Bay leaf-2

    Cloves-2

    Cinnamon-2

    Green elaichi-2

Salt to taste

Oil - 4 to 5 tsp

Coariander leaves-4 tbsp chopped

Method

Peel onion and chop.

Grate tomatoes or puree in a blender and keep aside.

Grind coconut,green chillies,cashews and khas khas in to a fine paste.

In a pan add oil ,heat and add zeera, bay leaves,cinnamon,cloves ,green elaichi,saute.

To this add onion and saute till the raw flavor goes.

Then add chilli powder,garam masala powder and turmeric powder and saute.

Now add grated tomato and fry till oil floats on top.

Add coconut paste salt,mix well and add about a cup of water,bring to a boil.

Simmer for 5 mins.

Garnish with chopped coariander leaves.

Serve with roti,bread,idli or pulav.

How to blanch almonds

Blanching almonds help to remove the skins easily.
Take required amount of almonds in a bowl.

Pour boiling water over it and let it sit for about a minute or two.
Alternately you can micro HIGH for 2 mins.

Take care not to let it soak for a long time, since it will make the almonds soft and not crispy.
Drain and rinse lightly with cold water so that you can handle the almonds.
The skin will be loose when it is blanched well.
Rub in between your fingers and the almond will pop out.

Be careful and use a deep bowl otherwise you won't know where it flew.
You will have to search the whole place every time.
Or you peel a little bit of skin with your nail and it will slide smoothly.

Now proceed with any recipes you like with these blanched almonds.

You can slice when the almonds are still wet to make slivers easily and dry completely.Store in air tight container and use when needed