Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Tuesday, March 11, 2008

Badam (Almond) Katlee

Badam (Almond) Katlee

250 gms. almonds (soaked overnight)
200 gms. Sugar powdered
few tbsp. milk
Silver foil (optional)
1. Drain and change water from almonds.
2. Peel almonds, keep aside.
3. Wash once more, to remove any traces of brownishness.
4. Grind to a fine paste, using as little milk as possible.
5. In a heavy large skillet, mix paste and sugar.
6. Cook, stirring constantly, using a large handled spoon or spatula.
7. Take care of splattering in initial stages.
8. Also, do not stop stirring, or the mixture burnt and stuck to bottom of skillet will spoil the taste.
9. When a soft lump is form, which leaves sides of skillet easily, take off fire.
10. Grease a clean work surface and a rolling pin with melted ghee.
11. Put lump on it, roll quickly while still warm, to 1/5" thickness.
12. Apply silver foil, and press lightly with foil paper.
13. Mark out long diamond shapes with a sharp knife.
14. When almost cool, remove carefully with a sharp edged wide spatula.
15. Cool completely before storing in layers between sheets of butter paper.
Making time: 1 hour (excluding soaking and grinding time)
Makes: 35 katlees (approx.)Shelflife: 1 week (more if refrigerated)


geetha said...

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