Badam Kheer

Ingredients:

1 cup Almond/Badami/Badam

1 -2 cup Sugar

6 cups Milk

Pinch of Safron/Kesari/Kesar

5-6 flakes of Cardamom/Elakki/Elachi

Recipe:

Add almonds in a vessel containing hot water and keep it aside for about 3-4 mins. Remove the outer skin of almonds.

Take 3/4 cup of hot milk in a bowl, add pinch of safron and keep it aside.

Put 5-6 cups of milk in an another vessel and bring it to boil. Keep it in low flame and stir it continuously.

Grind almonds along with safron milk into smooth paste. Add this ground mixture and sugar to the vessel containg milk. Keep stirring this mixture for about 10-15 minutes in low flame. Add smashed cardamom and stir it. Keep it aside for about one hour till it comes to room temperature. Filter this to get rid of almond ingredients. Refrigerate for about 5-6 hrs.

Kadle Balekayi Usli

Ingredients:

3/4 cup Chickpeas/Kabool Kadle/Chana

1 medium sized Raw Banana

1 medium sized Onion

Salt to taste

Pinch of Turmeric powder

Pinch of Chilly powder

Small grape sized Jaggary

2-3 tsp grated Coconut

2-3 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

2-3 tsp oil

Recipe:

Soak chickpeas in water for about 8-10 hrs. Cook soaked chickpeas by adding salt, chilly powder, turmeric powder, jaggary and little amount of water in a pressure cooker.(2-3 whistle). Take off only the fiber from the outer cover of raw banana, chop it into small pieces and put it in a vessel containing water. Cook chopped banana by adding little amount of water, salt, chilly powder and turmeric powder. Mix cooked chickpeas, raw banana and keep it aside.

Chop onion into medium sized thin pieces.

Add mustard seeds, blackgram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves and chopped onion.

Fry it for around 6-7 minutes, untill onion turns golden in color. Then add cooked chickpeas, raw banana, grated coconut and mix it. Keep the usli in low flame for about 2-3 minutes.