BADAM KATLI / BADAM BURFI / ALMOND BURFI / ALMOND FUDGE

INGREDIENTS 
1 cup almonds
1/3 cup sugar
1/4 cup water

METHOD
Soak almonds in hot boiling water for 2 hours. Cover and keep aside.

After 2 hours remove the skin, you can do this easily by just slipping your finger over the almond, you will see how smoothly the skin will come out and will save your time.

After peeling the skin, keep almonds for drying over kitchen towel under the fan for 20-30 minutes. Make sure almonds are dry properly.

Grind dry almonds in grinder till smooth, stir and pulse and repeat the process till you get desired powder.


Mix sugar and water, cook on low flame till sugar dissolves completely. Once sugar is completely dissolved add almond powder.

Cook on low flame stirring continuously. Keep cooking till the time it start sticking on the spatula and start leaving the pan. This is the sign where you can switch off the flame. Unlike kaju katli it takes little more time to combine.

Transfer it on greased working slab or use silicon sheet. Let it come down to room temperature. It should not become cold.

Knead it for a minute till you see nice smooth texture.

Roll it with greased rolling pin or with silicon rolling pin.

Cut with cookie cutter or using knife give a diamond shape.


Pictorial:

1. Take 1 cup almonds.

2. Soak in hot boiling water.












3. It should be properly dip in water.

4. Cover and keep aside.

5. After 2 hours remove the skin by slipping hand over it.

6. Like this.

7. You can see how easily skin has come out.

8. Spread it on kitchen towel to dry under fan.

9. Once it's completely dry grind to make powder.

10. Keep stirring in between while pulsing to get even powder.

11. Dissolve sugar in water on low flame.

12. Add powdered almonds.

13. Keep stirring.

14. Cook till you get this consistency, where dough is sticking to spatula and leaving the pan.

15. Transfer on greased working slab or silicon sheet.

16. Roll it as thick as you want.

17. Either use cookie cutter or knife to give diamond shape.

18. Slice and enjoy for more than a month.

EGG MAYONNAISE / MAYONNAISE / ONE-MINUTE MAYONNAISE / 1 MINUTE MAYONNAISE

INGREDIENTS
1 cup oil (vegetable or canola) I used canola oil
1 egg
1/2 tsp salt
pepper to taste

METHOD
Take ONLY blender jar add all the ingredients, keep hand blender down and start blending. Get blender in the center and blend. Now hold it and blend on top. After 1 minute of blending you will see how creamy and smooth it has become.

You can store this in air-tight jar for 1 week.

NOTES:
This recipe cannot be made in mixer grinder, you will require ONLY hand blender for this.


2. I tried making it with vegetable, canola and olive oil. I did not like the taste and fragrance of olive oil so I prefer more of canola.

3. You can see egg-less recipe here: Egg-less one-minute mayonnaise



Pictorial:










1. Keep your ingredients ready.

2. Pour in all the ingredients in blender jar.

3. Keep blender in the bottom. Blend.

4. Move the blender to center. Blend.

5. On top and blend.

6. Blend till it's creamy and smooth like this.

7. Enjoy!

STUFFED CUCUMBER / BHARWA KHEERA

INGREDIENTS 
1-2 long and thick cucumbers
1 boiled potato
1/2 cup mashed paneer (cottage cheese)
1/4 cup processed cheese
1 tsp kasuri meethi
1 tsp chaat masala or amchoor powder (dry mango powder)
1 tsp red chilli powder
1/2 cup hung curd
4 grated garlic pods
some freshly chopped coriander leaves
salt to taste

METHOD
Cut off one piece from both the ends of cucumber and place the cut piece back on cucumber and start rubbing the flat ends together, you will see white part coming, wash it under fresh water. This process will help in taking out the bitterness from cucumber if any.

Peel the skin of cucumber with the help of peeler. If you want, give it design by moving peeler on opposite direction, as shown in pic below.

Scoop out the pulp of cucumber using peeler or scooper making core inside. Keep aside.

For Filling:
Mix together, boiled and mashed potato, mashed paneer, grated cheese and freshly chopped coriander leaves. Add salt to taste, kasuri meethi, chaat masala and red chilli powder Taste it and adjust spices according to your taste. Mix well.

Stuff this filling generously in the cored cucumber. Keep aside.


Take hung curd add grated garlic, little salt, 1/2 tsp red chilli, 1/2 tsp kasuri meethi and 1/2 chaat masala. Mix well. Spread this curd all over the cucumber.

Heat 1-2 tsp of oil in non-stick pan, keep cucumber and roast for 2 minutes from all the sides. Remove from pan, let it come down to room temperature.

Slice and serve.

Pictorial:
 











1. Slice both the ends of cucumber and rub to take out the bitterness.









2. Peel the skin.









3. Run the peeler backwards for design, it's optional.

 








4. Core the pulp with the help of scooper or peeler.

5. Like this.

 






6. Mix boiled and mashed potato, crumbled paneer and grated cheese. Spice mix (salt, kasuri meethi, chaat masala and red chilli powder).









7. Mix all the ingredients. Take taste test, adjust spices if required.

8. Stuff the filling generously in the core.

9. Like this.

10. It's done.

11. Take curd and add 1/4 tsp of each kasuri meethi, red chilli powder, salt, chaat masala and grated garlic. Mix well.

12.Coat curd all over the cucumber. Roast over hot oil.

13. Roast for 2 minutes.

14. Slice.















15. Sprinkle some more mix of chaat masala, red chilli, salt and kasuri meethi.

VEGETABLE CHEESE TOAST / CRISPY BREAD TOAST

INGREDIENTS 
1 bread loaf
2 tbsp flour (all-purpose flour or whole wheat flour)
2 tbsp butter
1 glass milk
1 tsp oregano or mixed Italian herbs
1 tsp paprika (optional)
1 tsp black pepper
1 small finely chopped bell pepper
1 small finely chopped capsicum
1/4 cup boiled American corn
1/2 cup grated processed cheese
salt to taste

METHOD
Slice bread loaf as shown in pic 1. Pre-heat oven at 200 degree celcius and toast the slices for 10 minutes, or till it becomes crispy and brown. If you don't have toasting option in your oven bake at same time and temperature.

By the time bread is getting toasted, let's prepare topping.

In a pan, melt butter and saute flour till fragrant. Add milk, whisking continuously with spoon or whisker. Add salt, oregano, paprika and black pepper. Mix well and cook till little thick, after coming down to room temperature it will become more thick. Turn off the flame.


Add chopped vegetable and boiled corn. Mix well.

By this time your bread will be well toasted and brown. Put a generous amount of topping over it, add grated cheese and this time bake at 180 degree Celsius for 5 minutes or till cheese melts.

Serve as a party starter on kids birthday party or pack in kids tiffin box.

It stays crunchy for almost 4-5 hours if bread it toasted well.

Pictorial:

1. Slice bread loaf.

2. Like this.











3. Toast in oven at 200 degree Celsius for 10 minutes or till brown and crispy.











4. Melt butter and roast flour till fragrant.

5. Add milk.

6. Add in salt, pepper, paprika, oregano. Cook till little thick.

7. Turn off the flame and add corn and capsicum.

8. Mix well.

9. This is the consistency we want.

10. Put a generous amount of filling, top with grated cheese.

11. Bake at 180 degree Celsius for 5 minutes or till cheese melts.

12. You can see how nicely it's brown.














13. Serve.