Kesar Badam Milk Powder/Saffron Almond Milk Powder

Kesar badam milk powder as it guess packed with goodness of almond and saffron which is
good for the skin,to boost immunity for a good night sleep. Simply mix 1 tablespoon kesar badam milk powder with boiled milk and enjoy before bedtime which makes it ideal kids and adults to have a peaceful sleep. I had my very first badam milk in a very famous sweet shop in Coimbatore, India. Gallon of milk slowly boiled with kesar badam mixture and lightly sweetened with sugar. Its cream,rich and full of flavor. I have been making this homemade kesar badam milk for almost 6 years now, store in airtight container for everyday use. You may find ready made badam milk powder in stores but nothing beats the freshness and flavor of homemade product.Store in a dry place and good to keep for 2 weeks.

Ingredients

1 cup almond,remove skin
1/3 cup sugar
Pinch of saffron strands
Very small bit of edible camphor

Methods

Add skinned almonds in a frying pan and lightly heat up the almonds. Remove from heat and cool completely.

Add the almonds,edible camphor and saffron strands in a dry grinder or a food processor.

Grind into fine powder.

Store in air tight container and store in a dry place

Notes

• Do not over fry the almonds just lightly heat up so that ii will grind into a fine powder.

Keerai Curry/Spinach Curry

Keerai curry or spinach curry is one of my favorite curry. Spinach are easily available in Malaysian market all year around thus, I'll cook keerai curry at least more than twice in the month. Spinach are packed with essential vitamins and minerals and dishing out keerai curry is one of the easiest way to make your little one to have their greens. My girls are very much fond of this healthy curry as much as i do. Usually, I'll serve keerai curry along with white rice, spicy fish sambal or anchovy sambal and the combo is a super hit among my household. I used bird eye chilly in the dish, if u prefer a milder version replace them with green chilly instead. Do give it a try and enjoy the goodness of super healthy and yummy keerai curry

Ingredients

1 bunch spinach, wash,cleaned and chopped
3/4 cup thoor dhal
4 tbsp green lentil
1/2 tsp turmeric powder
1/2 tbsp tamarind paste
Pinch of asafoetida/hing
1/2 cup water
Salt to taste

For Grinding

3 tbsp grated coconut
6 bird eye chilly
1 tbsp coriander seeds
1 tbsp chana dhal
1 tsp gingely oil/vegetable oil

For Seasoning

1 tsp gingely oil/vegetable oil
1 tsp mustard seeds
1 dry chilly,cut into 4

Methods

In a pressure cooker, pressure cook thoor dhal  and green lentil with turmeric till soft and tender. Release the pressure and mash them.Keep aside.

Cook the chopped spinach with 1/2 cup of water and pinch of turmeric powder. Keep aside.

Ad oil in a saucepan and saute the bird eye chilly,coriander seeds and chana dhal till golden. Transfer to a bowl to cool.

Add the sauteed ingredients into a grinder along with grated coconut. Grind to a smooth paste. Keep aside.

Using a back of spoon or a masher, mash the cooked spinach 

In a saucepan, add the mashed spinach,hing,tamarind paste with 1 cup of water. Stir and boil.

Add the mashed dhal and stir well. Add the ground mixture of coconut paste.stir and let it boil.

In another saucepan, add gingely oil and temper mustard seeds with dry chilly. Once mustard seeds splutter, add them into the spinach mixture. Stir and switch off the heat.

Serve with whire rice.