Badami Haalu 2 / Almond Drink

We were a generation that grew up watching advertisements for Nutramul, Horlicks, Complan the drinks that were supposed to make kids grow big and strong. Well my mother had her own recipe to make us big and strong. I love that version and make it very often. But for the weekday rush, I have slightly modified the recipe and make the almond mixture ahead of time so that my morning-pick-me-up drink is quick and easy. All it needs is hot milk and I am ready to go.
 

We will need,

Almond flour 1/2 cup
Sugar 1/4 cup  (adjust according to taste)
Cardamon 2 pods
Saffron a generous pinch
Salt a tiny pinch

And Milk
Method:

• Combine the almond flour, salt and sugar in the mason jar. (I make my own almond flour. My grinder ends up with a slightly coarse flour, that is fine with me. Also the almond skin does not bother me) Check out some here.
• Crush the cardamon seeds into a fine powder
• Coarsely crush the saffron . Throw in the crushed cardamon and saffron into the almond flour mixture.
• Close the jar and shake well. Also stir the mixture with a spoon to make sure it is well combined
• Store it in a cool dry place. It stays good for about two weeks.
• To Prepare the Badami Haalu, scald a cup of milk. Place 1 tbsp almond mixture in a  coffee mug. Add a few tablespoons of hot milk and stir to make a paste. Gradually add the remaining milk stirring the mixture carefully. Stand it for a few seconds so that the saffron does it's magic and lo! behold delicious Almond drink is ready.

Bottle Gourd and Panner Kofta Curry

There are time when I crave for rich luxurious foods, like Pooris, Makhani gravies etc. Kannadiga being simple to the core were not all the great at conjuring a dish which could qualify for 'heart attack on a plate'.  The typical Malai Kofta is rich and luxurious. Since I was cooking for my Amma and she is a very picky eater and her no list includes Panner, Mushroom, corn -anything that we as kids did not see on the super market i.e Janata Bazar shelves three decades ago. So Malai Kofta was out of the question. So I married Malai Kofta with Lauki ke Kofte and bingo, there was a dish that satisfied my craving at the same time my Amma could enjoy it too.

So comes the Kofta curry.

We will need,

For the Koftas:
Bottle gourd 1 cup (grated and well squeezed)
Panner 1/3 cup crumbled
Rice flour 2-4 tbsp as needed to get the mixture together
Green Chillies minced 3-4 (adjust according to taste)
Mint a handful chopped
Ginger 1/4" grated
Salt to taste
Sunflower oil to deep fry

For the Curry:

Tomatoes 3 medium
Ginger 1/2" piece
Green Chillies 2-3 Adjust according to taste
Mint leaves a handful
Coriander leaves a handful
Cashews 5-6
Ghee 3-4 tables
Black Cardamon 1
Green Cardamon 2
Star Anise 1
Jeera 1/4 tsp
Red chilli powder 1/4 tsp
Dhania powder 1 tsp
Turmeric powder 1/4 tsp
Garam Masala a generous pinch
Milk or water about 1/2 to 1 cup depending on the thickness of the curry desired.

Method:

• For the Curry, combine the tomatoes, ginger, chillies, mint  and coriander leaves in a blender and pulse it till the mixture is smooth. Set it aside. Separately grind the cashews along with a little water into a fine paste. Set it aside.
• Heat the ghee in a Kadai. Throw in the whole spices. Once the spices stop sizzling throw turmeric powder, dhania powder and chilli powder. Saute for a few brief seconds pour in the tomatoes mixture. Make sure to not burn the spices.
• Cook till the the fat separates. Now throw in the the cashew paste and a 1/2 cup of water and simmer.
• Now for the Koftas.Place the oil in a Kadai and heat it on medium.
• Mix all the ingredients except the oil. The mixture should come together like a dough. I do not typically add extra water because there will be enough in the gourd and Panner. Adjust seasonings. 
• Pinch small balls of the mixture and roll it into Koftas. Deep fry till golden brown. Drain on paper towels and reserve.
• Once the curry has simmered and has the desired consistency, sprinkle the Garam Masala, adjust salt and cook for a few more minutes. Just before serving, throw in the Koftas and serve immediately.