Vegan Seviyan Kheer | Vegan Semiya Payasam | Vermicelli Kheer

Vegan Seviyan (vermicelli) Kheer or Semiya Payasam is made with vermicelli and almond milk instead of regular diary milk. We can also make this with coconut milk or cashew-nut milk too for vegan version. Almond flavors in sevai makes it very delicious and light, vegan seviyan taste similar to diary milk seviyan just with almond hint and I am getting hooked to this vegan version now as it's very easy with minimal ingredients and quick to prepare.

Vegan Figs Milkshake | Anjeer Badam Milkshake Recipe

Vegan Figs (Anjeer) Milkshake or Anjeer milkshake with almond milk is easy, delicious milkshake recipe. We can also make figs (anjeer) milkshake with diary milk but if you want vegan drink or want to try something different then try this figs milkshake with almond milk or even try it with coconut milk. I have used dried figs if you can find fresh figs then do use that, after all what's better than fresh products.

Vegan Mango Milkshake | Mango Almond Milkshake Recipe

Vegan Mango Milkshake or Mango milkshake with almond milk is easy, delicious milkshake recipe and the almond milk takes this super easy milkshake to all new level. This vegan mango milkshake is more light and refreshing than diary mango milkshake, mango with almond it's wonderful combo and there is no overpowering almond flavor in this milkshake, mango still is the king here.

Homemade Almond Milk | How to make Almond Milk

Homemade Almond Milk or how to make almond milk from scratch is easy way to make almond milk at home with step by step pictures and it's also less expensive compare to buying it. Making almond milk is very easy and similar to making coconut milk. This almond milk can be made with peeled almonds or unpeeled almonds too it's our choice. Normally I don't peel almonds and just blend blanched almonds but this time I peel the almonds, so you can do either way you prefer.

Badam Katli | Burfi | Almond Fudge | Diwali Recipes

Badam Katli or burfi is one of the easiest recipe to try and absolute gorgeous to wow friends and family, well until I tried it I never believe it so if you think it’s not a simple recipe then take my word for it.  It a perfect festive recipe including for Diwali, make this for your family or to share with friends they will love it for sure.  After I posted how to make almond flour I received lot of query on when I am going to post badam burfi, I didn’t had any plan to make any burfi/katli when I made the almond powder/flour, later I thought let’s do this
. 


Before preceding further I want to wish Happy Karwa Chuath to all celebrating in advance.  I am sure you gals must be busy doing the prep work for the same & other whom doesn’t know Karva Chuath is a Hindu Festival (some Sikh women celebrate too) where married women keep fast from sun rise to moonrise for their husband’s well-being and longevity.  After breaking fast there will be a feast, you can try this badam burfi for karwa chuath too.



Ingredients: [Makes 12-14 pieces]

Almond Flour - 1 Cup
Granular Sugar - 1/2 Cup [ I used 1 tbsp less of 1/2 cup)
Cardamom Powder - 1/2 tsp
Milk - 2 tbsp [as required]
Edible Sliver Foil/Warq - 1 sheet [optional]
Ghee - For greasing




Method:

1 Make almond flour as mention in this post.



2. Heat a pan/wok and roast flour for a minute, stir continuous to avoid burning.



3. Add sugar and stir again for 2 minutes do this on medium flame, if you rest for 5 seconds too,  flour colour will change to brown.   Now add cardamom powder, 2 tbsp of milk and mix well. 



4. Keep on stirring until it forms a mass, start leavening edges of wok and forms a smooth dough/lump.  While stirring try to smooth the mixture with back of latter.



5. Grease a plate with ghee and pour this mixture, spread it evenly in thin layer, you can use rolling pin and roll it too, allow it to cool for 2-3 minutes.  Now spread the sliver warq, press the warq with the butter paper so it’s stick to the katlis well.

  Cut in desire shape with cookie cutter or in square/diamond shape and once completely cooled, store the pieces in air tight box if anything left to store !  You can keep this in fridge up to a week.
  


Our badam katli is ready.  Don’t worry about the sliver varq not properly applied on each pieces that’s fine, we are not looking for shop like katli/sweet here, the little un-perfect things only makes this home made katli or any sweet so perfect and homely.  I just feel this way, you doesn’t have to think same!



Variations

~ You can blanch almonds and grind it along with 2-3tbsp of milk and then make the katli, follow the same step other than adding the milk part.

~ If while spread the mixture you think it’s too dry add 1-2 tbsp of milk and knead it to make a smooth dough.  Be careful while doing this as it will be very hot.

~ I used blanched almond flour and with skin almond flour so the colour it’s little brown, if you use blanched almonds paste or flour it will be in lighter in colour than this.

~ Adjust sugar to your taste, you can use 3/4 cup or 1cup sugar too. Generally badam katli, kaju katlis are not very sweet but just mild. 

Enjoy the festive and the katli too.



Have a nice day ~~

How to make Almond Flour | Homemade Almond Flour

Almond Flour is used mostly in baking or in our Indian Sweets.  As almond flour is so expensive in stores, why only they know.  So how about we make our own almond flour?  It’s one of most simple thing to do or make and hardly takes anytime plus what’s better than fresh, home made almond flour what you say?



If you make almond flour at home you can save up to 60-70% of your money, how cool is that?  So next time before you pickup that almond flour pack think about the savings you can do.    Now there are two ways we can make almond flour, one with blanched almonds and another one with plain almonds ie with skin.   So if you ask what’s the difference between both then here it is, almond flour made of blanched almonds are white in colour which is mostly used in baking, sweets.  And flour made with almonds with skin might have this light bitter taste, dark colour due to skin but actually the skin has so many nutrients value that we should try to use almonds with skin if possible. 
Before we see how to make the flour let’s check out how to blanch and sliver almonds.  I had few of my reader asking how to sliver almonds from long now, and I know one particular person going to very happy to see the procedure.  It’s again as easy as boiling water, yah. 


   
How to Blanch Almonds

1. Measure almonds you want to blanch, here am using 1/2 cup of almonds.
2. Bring water (around 2 cups) to good boil in a pan. 
3. Place almond in a wide bowl and pour boiling water carefully, water should be just above almonds level.  Let it sit for 30 minutes if you are blanching 1/2 to 1 cup of almonds. 



4. Strain the almonds and run over tap water to stop them from cooking, and pat dry almonds using tissue or kitchen towel.



5. Now you will be able to remove the skin easily.  Once almond are cool enough to touch either peel of a small section using nails and then peel rest of almond peel.  Or press almonds between thumb and forefinger, the skin will come off easily.   Yes it’s that easy. 



Work through all the almonds like this, you can do this while watching tv too. Pat dry the almonds again and store in fridge in a air tight container or zip lock bag if using later.



Just slice the blanched almonds to almond slivers.   Do the same for storing as above.  It stays good for 3-4 weeks in fridge and for couple of months in freezer. 

   

How to make Almond Flour/Almond Powder

Now that our blanch almonds are ready we can make the flour.  You can use mixer, coffee grinder or blender, what ever you are using make sure it’s clean and dry.  If you are using more then 1 cup of almonds then do in batches.  For each batch do not use more then 1 cup of almonds.  Just remember blanched or plain the almonds has to be in room temperature.

~ Place blanched almonds (am using 1/2 cup of almonds here) and pulse for 3 to 4 times and each time not more than 10 seconds if you are using mixer.   In case of coffee grinder or blender you can pulse 3 to 4 times for upto 30 seconds.  If we pulse it for long time then almonds will start releasing too much oil and you will get almond butter instead of flour.  Here am showing you guys the process of making almond flour from both plain and blanched almonds.  For plain almonds, just put it in jar we don’t have to roast or do anything. 


If the mixer is getting hot then rest for a while and allow it to cool down and pulse again.   Now sieve the flour, the pieces can’t make through the sifter put it back in the mixer or blender again and pulse for 3-4 times and sieve again. 



Now if you see any more tiny pieces left in sifter don’t pulse it.  That’s our almond meal, you can use it for any gravy or in your baking.  I simply added mine with wheat flour and made roti.  


Here our almond flour is ready to use.



Storage:
If you are using later again put it in zip lock back or container and keep in fridge, stays good for 3-4 weeks in fridge and for couple of months in freezer.   Use as required for baking or dessert. 


Have a nice day ~~

Apple Banana Dates and Almond Milkshake

I had apple to use before it's give up hope and one and then the idea stuck me to make milkshake along with almonds, dates and I made my plan to try it next day. But by then I had fresh batch of banana and thought of adding it along.  This shake is very good as it has high nutrition value of dates and almond and goodness of apple, banana.   We really don't have to add any sweetener as dates does the job perfectly but then if you have sweet tooth add little sugar or honey whatever you prefer.

Apple and banana along with dates taste delicious and almonds adds a wonderful crunch.  I simply loved this shake and now it has become a regular drink for me.  It's very filling making it perfect as breakfast or evening drink.  Enjoy this guilt free drink and relish the goodness. 

Serves - 2

Ingredients:

Apple - 1

Banana - 1

Dates - 6

Almonds - 6

Milk - 2 Cups 

Pista - 2 for garnishing [optional]

Sugar/Honey - To taste [ I didn't use]

Ice Cubes - If required

Method:

1. Let's gather all the ingredients, our friends for the day.

~ Yes, I did missed the milk here :)

2. Peel, chop apple and banana.  Chop almonds, dates and add in a blender or mixer. 

3. Blend for a minute and then add milk.

4. Blend for a minute again.  If required add sugar or honey.

Serve chill or with ice and garnish with chopped pista.   Glad to send this to Lubna's Joy from fasting to feasting IV.

Have a nice day ~~

Eggless Wheat Almond Cookies

Remember the sweet punch gals made eggless almond cookie few months back?  Well the cookie was so tempting that I made it the same day as the recipe is very simple, any one can just try that and ya you have guessed it right, this post is liked waited for a very long to be published ;)

I followed from Manjulaskitchen, she also have youtube video which makes these cookie more easy to make.  The outcome was as expected, DH loved the cookies and no time everything was finished, I literally had to hide the cookies to take pictures !! I have made these few times for friends and all of them loved it too, the freshly crushed cardamom flavor is just amazing and adds a extra zing to the cookies so do not miss that.   

Makes 22-24 medium size cookies

Ingredients:

Whole Wheat Flour - 1 Cup

Sugar - 1/2 Cup

Almonds Flakes/ Sliced Almonds - 1/4 Cup

Green Cardamom - 1/2 tsp [coarsely powdered]

Salt - 1/4 tsp  [skip salt if using salted butter]

Unsalted Butter - 1/2 Cup [at room temperature]

Milk - 2-3 tbsp if needed

 

Method:

1. Pre-heat the oven to 360F or 180C.

2. In a bowl or plate add flour, sugar, salt, cardamom powder, almond flakes and mix well.

~ I powdered the sugar and also sieve flour n sugar.

3. Add butter with flour mixture and make soft dough.  Add milk only if required, and each time add 1tbsp of milk.  I used 2 tbsp milk.  The dough will be very soft.

3. Divide the dough into equal 22-24 pieces and make them into balls, press lightly between palms each ball and keep thickness of about 1/2".

4. Place the dough balls on an ungreased cookie sheet about a inch apart from each other.  Use a fork to make a impression or just leave it as it is.

5. Bake the cookies for 18 minutes or until cookies are lightly brown.  Let the cookies cool on a wire rack for 2-3 minutes and then remove them from the cookie sheets.  Once completely cooled to room temperature store in a air light box if anything left to store ;)

Enjoy these cookies as it or over a cup of tea/coffee ....

Note:

• We find the cookies to be extra sweet so reduce the sugar little if you prefer.  
• Do not miss the cardamom.  Freshly crushed/powder is better.
• Replace almonds with any other nuts of your choice.
• Remember to have the butter in room temperature if not you will use more milk.

Have a nice day ~~

Anjeer Khajoor Roll | Dry Figs Dates & Nuts Roll Recipe

Today marks the 3rd Anniversary of Indian Khana, it has been 3 years since I started this blog and it's like just yesterday!  As I said before I never thought I will come this far and this happened due to all the wonderful blogger friends and readers, so Thank You all for your support and that's makes me going. To celebrate the blog anniversary I made this Anjeer Khajoor Chakra or Roll you can say which is sugar free, ghee/butter free and loaded with nutrition value.  It makes a perfect snack or dessert which one can enjoy any time of day or a detectable sweet for festival's and it's also very easy, quick to prepare, now what else one can ask for?  Enjoy the sweet and thanks for being there.  

Makes 20-24 pieces

Ingredients:

Dry Figs/ Anjeer - 20 pieces

Dates/Khajoor - 1 1/2 Cups

Walnut - 1/3 Cup

Almond - 1/3 Cup

Cashew nuts- 1/3 Cup

Nutmeg Powder - 1/2 tsp

Desiccate Coconut - 3/4 Cup

Sliver Varq - As required

Water - 1 Cup

Method:

1.  Soak dry figs/anjeer in warm water for 1 hour.

2.  De-seed the dates and chop in pieces. 

3. Meanwhile finely chop all the fry fruits.  I use my nut cutter, you can give a run in mixer or blender each nut separately. Divide each chopped dry fruits in two parts and keep aside.  

4. Grind soaked figs without any water, add chopped dates and grind it to smooth paste.

5.  Mix half portion from each chopped fry fruit and with figs and dates paste and make a soft pitiable dough.

6. Now add coconut (coconut helps to make the dough firm and non-sticky).  Divide the dough in to four pieces and make smooth balls.   

7. Take a piece and keep between plastic sheets or ziplock bags and roll to make a thin layer.  Cut the edges if required. 

8. Sprinkle almond, cashew and walnut around 1 tbsp of each and start to fold the layer into a roll, use plastic sheet for folding, this way the dough wont stick or break.  Keep the roll wrap in the plastic sheet and fold the sheets edges.  Repeat the same procedure for remaining pieces.

 

9. Store wrapped roll in fridge for 2-4 hours or over night, apply sliver varq if using and cut in desire shape. 

~ We this keep in fridge to make the roll firm otherwise it's tends to break.  Be gentle while making the pieces and use a sharp knife.

And our chakra/roll is ready.

Enjoy this guilt free sweet with no sugar or ghee along with dry fruits, fig and dates benefits. 

Notes~ 

You can use dry coconut instead of sliver varq for garnishing the roll.

Instead of chakra, one can make laddo or squares.  

Use sugar if required.

Store the chakras/roll in butter paper if using sliver varq.

Have a nice day ~~