Badam Halva ( Almond Halva).

Almond Halva  is a sweet dish and you can have them after meal or at any time of the day.
Almond is rich in minerals and vitamins. It is said you need  to have one or two almonds daily in the morning to get benefits of almonds/badam.
Almond halva is very delicious and it can be served in the breakfast as one of the sweet dish. Very healthy for kids. You can also prepare this halva for festivals and feast, lady's kitty party or kids party.

Things Needed : 

Almonds : 1 Cup.
Milk : 1/2 Cup.
Sugar : 11/2 Cup
Cardamom : 4 to 6 Seeds.
Ghee : 1/2 Cup.

Method : 

1. Soak Almonds in hot water for 10 minutes and remove the skin.
2. Powder the cardamom and  grind almonds in milk  till paste and  put it in a big pan.
3.Now add sugar to the ground mixture and mix nicely.
4. Keep the pan on the fire and and stir nicely till it thickens.
5. Add powdered cardamom to it. Add  2 table spoons ghee and mix it nicely.
6. Put off the gas and add remaining ghee and mix it again and pour it in a tray.
7.Serve Almond Halva when it is cold or warm.  ( Better use a tablespoon to take out Almond Halva).

Note : 

The whole process should be done on low flame to get the perfect halva. High or medium flame might burn the bottom and halva gets burnt taste. Use of more ghee is optional. Use of little less sugar is optional. It is simple and delicious. Adding saffron adds colour and taste and makes halva rich.
(Optional).
Time : 30 Minutes 
Serves : According to your servings. ( At least 25 to 30 tablespoons).

Huruli Saaru .( Horse Gram Rasam ).

Huruli or Horse Gram is a pulse, good for the body during winter, and also said it is very good for galbladder stone which will reduce or remove the stones. ( Home remedy ).

We can prepare Rasam , idly even kosumabari( salad after cooking the horse gram). also can be prepared. Horse gram Rasam taste super and it is very good  during rainy season since it keeps the body warm. We can have this Rasam as soup, or with rice or with idly  and dosas.
Things needed :

To Cook :
Huruli (Horse gram) : 1 cup.
To Add :
Tamarind : 3 Table spoons pulp.
Salt : to taste .
Water : 3 to 4 cups.
Coriander leaves :  2 to 3 Table spoons.( cut ones).
Turmeric powder : a pinch
To Grind :
Coconut : Grated : 1 Tablespoon
Rasam Powder : 2 Table spoons.
Handful of  Cooked Hulurli /Horse Gram
To Season :
Oil : 1 Table spoon.
Mustard seeds : 1/2 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Ingh ; a pinch .
Curry leaves : 6 to 8

Method :
 1.Wash and cook Huruli/horsegram in pressure cooker and leave it for cooling.
2. Grate coconut and grind it with rasam powder and cooked huruli/ horse gram. (2 to 3 tablespoons). 

3. Soak tamarind with hot water for 5 minutes and squeeze out the pulp and keep the pulp aside

4. Keep a big pan on the fire and heat. Add ground coconut mixture. Add tamarind pulp, add salt.

5. Add turmeric powder and  2 to 3 glasses of water. Mix it well and boil it for 4 to 5 minutes.

6. Add mustard seeds, ingh and curry leaves seasoning and serve with hot plain rice and a spoon of fresh ghee.

Note :
Grinding the Cooked and cooled Huruli will give a good texture and taste. Adding coconut is while grinding is optional. You can.  M.T.R.  or Mayyas Rasam powder can be added.  You can add garlic while frying mustard seeds. It gives a different taste. You can also add a teaspoon of fresh ghee. (Optional). Adding a teaspoon of coconut oil is also optional.
We people from Udupi normally prepare rasam powder fresh, when we prepare rasam. It not only adds aroma to the saaru (rasam), it adds to the taste. Fresh rasam powder will definitely make rasam to spread the fresh aroma to the surroundings..
Here is a recipe of fresh rasam powder :
Even you can prepare rasam powder at home and home made rasam powder is the best to use. Rasam Powder can be prepared by roasting 4 table spoons of Coriander seeds , 1 tea spoon of jeera , 1/4 tea spoon of Methi ( Fenugrik seeds) and  6 to 8 red chillies.  Roast each one separately and leave it for cooling . Dry grind when it is cooled and use the wanted quantity.
Serves : 5 to 6.
Time 30 minutes.