Dates and Almond Hot Milk – A Healthy Winter Drink / Khajur Badam Dudh

Dates and almond milk recipe / Khajur aur badam dudh recipe/ Dates and Almond hot milk step by step images and recipe video.

Dates and Almond Hot Milk 

A very hale and hearty drink made from extremely healthy ingredients dates and almond and made specially in the winter season to be safe from the common winter illness.

Dates and Almond Hot Milk 

Dates are rich in several vitamins, minerals, and fiber. The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia, diarrhea, and many other conditions. Dates also help for a healthy weight gain. On the other hand the health benefits of almonds are extensive, and they are frequently used as a healthy solution for relief from heart and brain disorders, diabetes, constipation, respiratory disorders, coughs, anemia, and impotence. They also help in hair, skin and dental care.

So let’s start with our recipe.

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Ingredients:

2 cups Milk

4 Dates (deseeded)

2 tbsp Almond powder

2 tbsp Sugar

½ tsp Cardamom powder

Method:

Take a pan.

Add in 2 cups of milk followed by dates and almond powder.

add milk

add dates

add almond powder

Stir it well and bring it to boil on high heat.

stir

bring to boil

After one boil simmer on low heat till the dates turn soft. It would take about 8 to 10 minutes.

simmer

Once the dates turn soft as shown in the image below, now its time to add in sugar and cardamom powder.

dates turn soft

add sugar

add cardamom powder

 

Stir well and cook for a minute so that the sugar dissolves completely and the flavor of cardamom powder would incorporate in the milk.

cook for a minute

Pour it in a glass and garnish with some sliced almonds.

garnish with sliced almonds

Serve hot.

Dates and Almond Hot Milk 

Tips:

After one boil simmer on low heat.

Stir at regular intervals.

Scrape the milk from the sides of pan at regular intervals.

You can remove the dates from the milk once done and then serve, however it tastes gud.

Adjust sugar as per your taste and can also be completely avoided and dates are also sweet.

Do try this food-a-licious recipe and let us know your experience via comments

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Makki Mooli Paratha - Authentic Punjabi Recipe

Makki Mooli Paratha recipe / Makki Mooli Paratha step by step images / Makki Mooli Paratha recipe video.

Makki Mooli Paratha - Authentic Punjabi Recipe

We all are aware of makki ki roti and parathas. Today I have bought a new version of makki ke parathe by adding mooli (radish) to it. Its Makki Mooli Paratha. The addition of raddish to the makki ke parathe takes these parathas to a new level.

Makki Mooli Paratha - Authentic Punjabi Recipe

It is a very common winter special recipe for the north Indians.

There is a lot difference in making mooli ka paratha this way and the one I have uploaded earlier that is with the wheat flour. Mooli Paratha you can visit it and see the differences in both. They are poles apart but the taste is equally delicious.

You can also visit the other paratha recipes on my websites  Dal paratha, Mooli paratha, Onion paratha, Aloo paratha, Gobi paratha

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Ingredients:

1 cup Radish (grated)

1 cup Maize flour (makki ka aata)

1 Green chilli (finely chopped)

1 tsp Ginger (grated)

2 tbsp Coriander (chopped)

1 tsp Carom seeds

½ tsp Red chilli powder

1 tsp Garam masala powder

¼ cup Water

Ghee for frying

Method:

Take a mixing bowl.

In a bowl take cup Radish (grated), 1 cup Maize flour (makki ka aata), 1 Green chilli (finely chopped), 1 tsp Ginger (grated),  2 tbsp Coriander (chopped), 1 tsp Carom seeds, ½ tsp Red chilli powder, 1 tsp Garam masala powder and mix well.

take ingredients in a bowl and mix well

Now take ¼ cup hot water and make a dough of it. Do not take boiling water, else you would end up burning your hands. Also add water in parts. Add water as per your requirement.

add water in parts

 

knead a dough

Now keep a tawa to be heated. By the time we will roll out the parathas.

Take a plastic sheet which could be folded like a book or take a zip lock bag, open it from three sides.

Sprinkle some maize flour on it so that the dough would not stick to the plastic sheet.

sprinkle maize flour on plastic sheet

 

Take a small dough ball, keep it on the plastic flatten a bit, again dust some maize flour, cover the plastic sheet and start pressing and spreading the dough with your fingers. You can also use rolling pin to roll it.

place dough ball and flatten

roll a roti

Once the paratha is rolled out remove it from the plastic sheet and place it on the tawa.

remove from plastic sheet

place on tawa

Flip afer a minute and apply ghee.

 

flip and apply ghee

Again flip and apply ghee.

flip and apply ghee

Fry till both the sides are evenly cooked and turn nice light brown.

brwon and crisp

Top it with home made butter and serve hot.

Makki Mooli Paratha - Authentic Punjabi Recipe

Serve it with plain curd. It also goes well with just a cup of tea.

Tips:

Add in some wheat flour to make the binding of dough easier.

Take hot water to make a dough.

It can also be rolled out with a rolling pin

Do try this authentic punjabi recipe of Makki Mooli paratha and write in your experience to us via comments.

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Sarson Ka Saag – The Authentic Recipe From The Kitchen Of Amritsar

Sarson Ka Saag Recipe / How to make authentic sarson ka saag / Sarson ka saag step by step images and recipe video

Sarson Ka Saag

As the winter arrives the very first thing that comes in every North Indian’s mind is the scrumptious Sarson Ka Saag with makki ki roti. Yes, this sarson ka saag is the most loved and the cooked dish for the winter season in the north of India.

Sarson Ka Saag

 

It needs to be cooked with a lot of patience and love, as it is a bit time consuming task. People often make it in large quantity and refrigerate it. The small portion is then tempered as required.

Sarson Ka Saag

There have been many variations made to the recipe of saag. But my today’s recipe is a perfect authentic sarson ka saag recipe straight from the kitchen of Amritsar. It is my mother in law’s recipe and so it is the traditional one going on from ages.

I have explained everything in right from the cleaning to chopping to cooking and then tempering the whole thing is included in my recipe.

For other North Indian recipes do visit Palak Paneer,  Amritsari Khatte Chole (Zero oil),Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

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Ingredients:

1 kg Mustard leaves (Sarson)

½ kg Spinach leaves (palak)

¼ kg Bathua (chenopodium)

1 Onion (finely chopped)

2 tbsp Garlic (finely chopped)

1 tbsp Ginger (finely chopped)

2 Green Chillies (chopped)

¼ cup Maize flour

Salt

¼ cup Ghee

Home made butter

Water

Method:

Take mustard leaves, spinach leaves and bathua leaves.

We will begin with sarson. Take the bunch of sarson and then we need to take only the leaves and tender stem of it. If the stem is hard then peel the outer layer and take the inner tender and soft part of the stem.

mustard leaves

take the tender part

 

For both palak and bathua take the leaves and only tender stems.

palak leaves

 

bathua leaves

Now clean these leaves and stems in running water for 3 to 4 times. All the dirt should be removed.

On a chooping board cut all these leaves and stems. Do not cut them big else it would be difficult to mash them later. In Punjab the saag cutting machines are available, as they make saag in large quantities, the machine is more convenient for them.

chop the leaves and stems

After cutting, put all these chopped leaves in the pressure cooker and turn on the heat.

put in pressure cooker

 

Add in 1 glass water, 2 green chillies and salt. Add little salt as the leaves would be reduced on cooking, so the salt could be adjusted later on.

Pressure cook for 30 minutes. For 5 whistles on high and then lower the heat.

pressure cook for 30 min

Open the cooker when it depressurizes. The water should be dried till now. If it is not dried remove the water in a bowl which we would add later on. The water is removed so that when we add the maize flour in the next step, the flour won’t form lumps.

water dries

Now put in  the maize flour. Take a hand blender and mix and mash the maize flour with the saag. It would take around 6 to 8 minutes.

add maize flour

mix and mash

Again cook it for 15 minutes. The raw taste of the maize flour should not be left. After 15 minutes, taste it and if the raw taste still persists cook for some more time. Do not close the cooker just cover it half and cook.

add 1 glass water

cover and cook

cooked

Now in a pan take ¼ cup ghee and add in the onions, garlic and ginger. Saute till golden brown.

ghee, onion, garlic, ginger

saute till golden brown

Then put in a cup of prepared saag and mix well and simmer for a minute.

add saag

mix 

Rest can be tempered as and when to be used. It stays good for a week if refrigerated.

Serve it hot with makke ki roti and raddish.

Sarson Ka Saag

Tips:

Clean all the greens thoroughly.

Chop them small, so that it would be easier to mash.

Cover and cook while cooking the maize flour.

Go food-a-licious with this traditional recipe of Sarson a Saag and share your experience with us via comments

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