Indian Recipes With Ground Almonds Food

BADAM BURFI | BADAM KATLI | ALMOND BURFI

Steps:

• Blanching: Bring 2 cups of water to a boil.
• Then add almonds and leave them for a minute or 2. Drain them to a colander.
• Immediately pour cold water and rinse them.
• Rest them for a minute. Drain off the water completely.
• Spread them on a absorbent cloth and wipe off.
• Peel the almond skin. Air dry them for a while. Do not powder moist almonds.
• To quicken the process, I toast the almonds on a low heat just until the moisture vanishes.
• Powder: Add the moist free almonds to a blender jar and make a powder by pulsing them.
• Do not over blend the mixture to a state where it begins to release oils.
• Pulse them for a few seconds, scrape the sides & repeat.
• Add sugar to a non-stick pan and pour water. Dissolve it completely.
• Bring the sugar syrup to a rapid boil. Reduce the flame to medium.
• Then add the powder and mix to blend everything well.
• You can also take it off the stove for a while and mix it.
• On a medium flame, keep stirring and cook till the mixture begins to leave the sides of the pan.
• optional - If it doesn't then add 1 tsp of ghee or almond oil. I haven't used any.
• Then add cardamom powder. Cook until it leaves the pan.
• When the mixture leaves the pans & turns thick, set the pan aside. Take ¼ tsp of the mixture and cool it.
• Grease your fingers and roll it to a ball. You must get a ball that isn't sticky. If not then cook it further.
• Immediately transfer the mixture to a parchment paper or greased plate.
• Let the temperature cool down a bit.
• When it is still slightly hot, grease your hands and knead it well for 2 to 3 mins to get a smooth dough.
• Do not leave it to cool completely as the mixture will harden and cannot be kneaded.
• Place it on a parchment paper and cover it.
• Roll it with a rolling pin to desired thickness.
• Sprinkle chopped nuts and roll it again lightly to tuck the nuts.
• Then slice to squares or diamonds. Cool completely.
• Store badam burfi in an airtight jar. Keep refrigerated and use.

YOGURT & ALMOND CHICKEN CURRY

Steps:

• Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
• Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
• Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.