Badam Puri

Ingredients

All Purpose flour/Maida - 1 cup
Almonds - 10 to 12 (soak and peel the skin off and grind to a very smooth paste)
Oil for deep frying

For Sugar Syrup
Sugar - 1.5 cups
Water - 3/4 cup
Saffron - A couple of strands
Cardamom - 1 powdered

Paste
Rice flour - 1/4 cup
Ghee- 1/4 cup

 Mix the flour with the almond paste and knead to the consistency of chapathi dough, add a tsp of ghee to the flour while kneading. Mix the ghee and rice flour till the paste gives a shine.In the meanwhile, make the sugar syrup until it reaches a one string consistency, add the saffron strands and cardamom powder to the syrup and set it aside. Divide the dough in to medium sized balls
Take one of the rolled puri and apply the paste over it and add one more puri and continue this till u make atleast 6-7 layers, the last puri wont have the paste on the top.Roll tightly to form a cylindrical shape and cut them into thin rounds and then roll them out to make a small puriDeep fry the puri in oil and immediately dip it in the sugar syrup and take it out and arrange it in a plate.

Badam Idli

Ingredients
1 cup rice
1/2 cup Urad Dal
1/2 cup almonds blanched
3 green chillies
1 inch piece ginger
2 tbsp chopped corainder leaves
1 sprig curry leaves
oil to fry
11/3rd cup water

Method
Soak the rice and the urad dal in luke warm water for one and half hours. Wash well. Add water and grind to fine batter.
Allow the batter to ferment overnight.Add the almond flakes, greenchillies,ginger, cilantro and curry leaves into the batter. Lightly oil an idli mould. Steam till cooked . Cool and deep fry till golden brown.

Badam Meat Balls

Ingredients
2 cups mutton mince
2 tbsp corainder leves
1 tsp garlic paste
6 green chillies
1 tsp garam masala powder
1 tsp aniseed powder
2 tsp fried chana dal
2 raw eggs
1/4 cup almonds blanced
12 curry leaves
salt to taste
oil for frying

Method

Mix all ingredients and grind to a smooth paste without adding water. Mix in the eggs, Make small lemon sized dumplings of the dough. Heat oil and deep in fry till golden.Serve hot

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