Tag Archives: Almond

Badam Pootharekulu

28 May

Badan Pappu Pootharekulu.

Poothareku is a famous coastal Andhra sweet made with thin flaky sheets of paper made of rice flour. For badam pootharekulu, blanched almonds are ground into powder along with sugar and is folded into the rice paper sheets along with pure ghee. Store the pootharekulu tight in a jar and they stay fresh for around a week or two.
Makes: around 5 Pieces of Almond Pootharekulu.


Rice Paper Sheets 15
Almonds 15
Sugar 1/3 Cup
Pure Ghee 5 Tbsps

Method of preparation:

Microwave the ghee for around 20 seconds and keep it aside.
Soak the almonds in warm water for around 15 minutes.
Drain the almonds and peel the skin off and pat them dry.
Grind the almonds into fine powder along with sugar and remove onto a bowl.

Damp a kitchen towel with few splash of water.
Take a sheet of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.

Layer around a tbsp of almond powder onto the first rice paper sheet.
Pour a tsp of ghee all over the rice sheet.
Layer another rice paper sheet on the first sheet.
Spread around another tbsp of almond powder onto the second sheet.
Pour a tsp of ghee all over the rice sheet.

Spread around another tbsp of almond powder onto the third sheet.
Pour a tsp of ghee all over this rice sheet.
Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Spread around another tbsp of almond powder onto the folded strip.
Pour a tsp of ghee all over the rice strip.
Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the almond pootharekulu in a tight jar and serve when necessary.
Notes: Use 2 rice paper sheets during starting stage if one seem to be too thin and flaky.

Suggestions: Adjust the powdered sugar according to the preference.
Variations: You can also layer finely sliced bits of blanched almonds if desired. Bellam Pootharekulu made with grated jaggery.
Other Names: Badam Pappu Pootharekulu, Almond Pootharekulu.

Puffed Rice Squares

31 Mar

Puffed Rice Squares.

Thick jaggery syrup is prepared with grated jaggery. Puffed rice is added to the jaggery syrup along with chopped cranberries and nuts. The mixture is pressed into squares and can be stored in a air tight container. Puffed rice squares stores for couple of months.
Makes: around 7 Puffed Rice Squares.


Puffed Rice 2 1/2 Cups
Dried Cranberries 2 Tbsps
Almonds 10
Cashews 10
Black Sesame Seeds 1 Tbsp
Jaggery (Grated) 1 1/4 Cups
Ghee 1 tsp

Method of preparation:

Grease a square dish with half a tsp of ghee and keep aside.
Roughly chop cranberries.
Slice the cashews and almonds.
Toast the sesame seeds for a minute on low flame and keep aside.

Heat half of ghee in a pan, add grated jaggery and few tablespoons of water.
Let the jaggery melt and let the syrup thicken a bit.
When the syrup forms a soft ball when dropped in a bowl of water, remove the pan from heat.
Stir in puffed rice, chopped cranberries, cashews, almonds and sesame seeds.
Mix thoroughly and remove the mixture onto the greased bowl.
Press thoroughly and flatten the puffed rice mixture.
When its warm enough to handle, divide the flattened mixture into 3 inch squares.
Let it cool completely and store the puffed rice squares in a sealed jar and serve as desired.
Notes: Make sure to get the jaggery syrup right.

Suggestions: If puffed rice is not crisp enough, toast the puffed rice on low flame for a minute and cool to room temperature. Then add it to the jaggery syrup once crisped.
Variations: Substitute cranberries with raisins or your choice of dried fruit.
Other Names: Puffed Rice Squares.

Blueberry Almond Smoothie

20 Mar

Blueberry Almond Smoothie.

Blueberries are blended with almond milk into thick smoothie using a blender. Honey is added for sweetness and blanched almonds for texture. Serve blueberry almond smoothie immediately.
Makes: one Serving of Blueberry Almond Smoothie.


Blueberries 1/4 Cup
Chilled Almond Milk 1 Cup
Honey to Taste
Sliced Blanched Almonds 1 Tbsp

Method of preparation:

Blend all the ingredients in a blender smoothly.
Pour into a serving glass and serve immediately.
Notes: Make sure to blend the blueberries well.

Suggestions: Adjust sweetness with honey.
Variations: Substitute honey with sugar if you wish.
Other Names: Blueberry Almond Smoothie.

Almond Semolina Halwa

11 Nov

Badam Rava Halwa.

Sooji is roasted till on low flame till its light golden in color. A thin sugar syrup is prepared from water and sugar. It is flavored with cardamom powder and sooji is cooked in this sugar syrup along with ground almonds. Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Makes: around 2 Cups of Almond Semolina Halwa.


Fine Sooji 1 Cup
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp

Method of preparation:

Microwave almonds in a cup of water for a minute or two.
Leave aside for couple of minute and peel the skin of the almonds.

Heat ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.

Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.

Reduce the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Notes: Make sure sooji is cooked well.

Suggestions: If sooji feels uncooked, stir in few tablespoons of hot water and cook on low flame till done. Adjust sugar according to your preference.
Variations: Add a few strands of saffron to the boiled water if you wish.
Other Names: Almond Semolina Halwa, Badam Rawa Halwa.

Bitter Gourd Fry with Almonds

20 Jan

Kakarakaya Badam Podi Vepudu.

Bitter gourd is sliced and boiled in water along with tamarind and yogurt to reduce the bitterness. It is then fried in oil along with onion. Finally fried bitter gourd is seasoned with almonds powder and spices. Serve bitter gourd fry with almonds over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd Fry with Almonds.


Bitter Gourd 2 Medium
Yogurt 1 Tbsp
Onion 1
Almonds 3 Tbsps
Tamarind 1 inch Piece
Cumin Seeds 1/2 tsp
Ginger Garlic Paste 1/4 tsp
Red Chili Powder 1/2 tsp
Salt to taste

Method of preparation:

Lightly scrape, wash and remove the ends of the bitter gourd.
Chop the bitter gourd into somewhat thin circles.
Peel and slice the onion.
Grind almonds into fine powder using a spice blender.

Bring to boil few cups of water, add bitter gourd slices, tamarind and yogurt.
Boil till bitter gourd turns soft but not mushy.

Heat oil in pan, add cumin seeds.
Once cumin seeds sizzle, add sliced onion and ginger garlic paste.
Fry till onion turns translucent and starts to brown.
Stir in boiled bitter gourd pieces.
Fry for couple of minutes to let bitter gourd slices brown around the ends.
Finally add the red chili powder, almond powder and salt.
Mix thoroughly and remove from heat.
Serve bitter gourd fry with almonds over plain steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is cooked well before adding to the pan.

Suggestions: If bitter gourd is not cooked properly, either boil in enough water till soft or cook covered in the pan along with onions till soft.
Variations: Try other bitter gourd recipes here.
Other Names: Bitter Gourd Fry with Almonds, Kakarakaya Badam Podi Vepudu.