Goodness of almonds
Almonds are a rich source of nutrients- Vit. E & protein. Almonds help in fighting diabetes & heart diseases & the presence of powerful nutrients like proteins, dietary fibre, mono saturated fatty acids (MUFA) & Vit. E make it a rich source of combating degenerative diseases such as diabetes & heart diseases. They are the best source of alpha-tocopherol form of Vit. E & are a great cholesterol lowering food.
Vegetable biryani- 1 packet of firm tofu 4 tsp almond oil 1 carrot
1 tomato 1 tsp of grated fresh ginger 1 tsp of garam masala
1/2 cup veg. broth 1/2 cup slivered almonds- roasted
Slice tofu horizontally into thirds & drain each third between paper towels for 30 min. Peel carrot & cut into small dice. seed & dice tomato. heat 2 tsp. of oil in a large non-stick pan, add carrot, cover & cook on medium heat, till almost soft. Add tomato, ginger, garam masala & broth & cook covered, stirring at times for 5-8 min. Remove veg. mixture & set aside. Cut tofu into 1" cubes. heat 2 tsp/ of oil, add tofu, cook on medium heat until golden brown. add the veg. mixture, add cooked basmati rice & stir gently. Roast almond slices & decorate.
Almond Phirni
1/3 cup blanched almonds 2/3 cup boiling water 5 tbsp rice flour
1 1/3 cup milk 2cups single cream 10 tbsp of sugar 2 tsp rose water
2 tbsp pista cut 2 tbsp blanched almonds cut 8 tbsp fresh pomegranate
For almond milk soak the balnched almonds in the hot boiling water for 30 min. & then blend into a fine paste in the same water. strain it through a double cheese cloth to get most of the almond milk out. Mix in the rice flour with almond milk & stir well & set aside. combine the milk, cream & sugar in a heavy bottomed pan & bring to a boil, reduce to simmer & add in the almond rive mixture. to avoid lumps keep whisking the milk while pouring it. Cook on slow fire until the mixture starts to thicken to coat the back of the spoon. cool it well. stir in rose water, cover & chill. to serve, spoon the mix. into chilled dessert cups & garnish with cut almonds, pistas & pomegranate seeds.
Vegetable biryani- 1 packet of firm tofu 4 tsp almond oil 1 carrot
1 tomato 1 tsp of grated fresh ginger 1 tsp of garam masala
1/2 cup veg. broth 1/2 cup slivered almonds- roasted
Slice tofu horizontally into thirds & drain each third between paper towels for 30 min. Peel carrot & cut into small dice. seed & dice tomato. heat 2 tsp. of oil in a large non-stick pan, add carrot, cover & cook on medium heat, till almost soft. Add tomato, ginger, garam masala & broth & cook covered, stirring at times for 5-8 min. Remove veg. mixture & set aside. Cut tofu into 1" cubes. heat 2 tsp/ of oil, add tofu, cook on medium heat until golden brown. add the veg. mixture, add cooked basmati rice & stir gently. Roast almond slices & decorate.
Almond Phirni
1/3 cup blanched almonds 2/3 cup boiling water 5 tbsp rice flour
1 1/3 cup milk 2cups single cream 10 tbsp of sugar 2 tsp rose water
2 tbsp pista cut 2 tbsp blanched almonds cut 8 tbsp fresh pomegranate
For almond milk soak the balnched almonds in the hot boiling water for 30 min. & then blend into a fine paste in the same water. strain it through a double cheese cloth to get most of the almond milk out. Mix in the rice flour with almond milk & stir well & set aside. combine the milk, cream & sugar in a heavy bottomed pan & bring to a boil, reduce to simmer & add in the almond rive mixture. to avoid lumps keep whisking the milk while pouring it. Cook on slow fire until the mixture starts to thicken to coat the back of the spoon. cool it well. stir in rose water, cover & chill. to serve, spoon the mix. into chilled dessert cups & garnish with cut almonds, pistas & pomegranate seeds.
posted by G S Iyer at 6:51 PM
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