Nasuha Blog: almonds

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This granola recipe is so easy and a simple version, that you can make any time of the day. This is a perfect snack to munch on without thinking about calories. An ideal one to carry to work and to school. This will make an excellent healthy gift for someone special which is homemade and with lots of love and care.

In this granola, we can add chocolate chips, dried berries, a variety of nuts or anything of your choice or eat it plain. it's tasty any of the ways. These are so addictive and delicious that I made 3 batches in the last week. I make this and store them in airtight jars, but we don't know when it gets over as they are so scrumptious and yummy that we simply munch on. Kids will love them for breakfast or as a healthy snack.

I have added these granolas in the Greek yogurt along with blueberry compote and they were heavenly.

Nowadays I am so obsessed with the beautiful, cute pink flowers that have bloomed all over the town. In this valentines season, these flowers are a perfect feast for the eyes. As soon as the winter is over, there won't be any leaves and these cute little flowers will take over the trees. Such a wonderful sight it is, that they fill your hearts and you forget about all your worries. For my food photography, I have used these flowers as a prop along with my favorite granola and they both well blended together. Hope you all like this. try this out and let me know.

Ingredients:

Oats- 4 Cups
Dried Raspberries- 1 cup
Almond - a handful
Cinnamon powder- 1 Tsp
Honey- 1/3 Cup
Coconut Oil- 1/4 Cup
Vanilla Essence- 1 tsp

Method:

Take the oats, dried raspberries, almonds, cinnamon powder in a mixing bowl. Add the honey, coconut oil and vanilla essence in this and mix well using the hand, so that everything gets well blended with each other.
meanwhile, preheat the oven to 350 degrees. Spread the above mixture on a baking tray evenly and bake for about 10- 15 minutes. Using a wooden spatula, stir the mixture in between the baking time.
Take it out of the oven and when cool, enjoy along with your favorite yogurt or have it just like that.

Falooda is a dessert beverage which we all like the most. In India, during summertime, we used to have falooda often. I never tried making this at home, as we will be getting falooda in India in almost all the restaurants.

Only after coming to the US, I realized that it is difficult to get falooda in restaurants and if we get also, it’s not the same as India. So I decided to make this at home. But to make this falooda, the main ingredient required is the rose syrup or rose milk. Many will use roohafza, but as we don’t like the taste of roohafza, I tried to make rose syrup, which we can use for other different beverages as well. I googled and got the recipe for rose syrup from Raks Kitchen. Which we can easily make and store in a glass jar in the refrigerator. Whenever required we can make it to our convenience.

Once when I made the rose syrup, the search for falooda sev/ corn sev started and I got it from the Indian store. The other main ingredient is the sabja seeds/ tukmaria which is soaked and added to juices. Which is also a perfect coolant.

Falooda is a combination of corn sev, soaked sabja seeds, chilled milk and rose syrup. No need of adding sugar as the rose syrup contains enough sugar for the falooda. All the other like the jelly, ice cream and nuts are optional.

This is a best-layered dessert in a tall glass which will be loved by all and enjoyed during a hot day. Just try this out and let me know.

Ingredients:

For making Rose Syrup:

Sugar- 1 ½ Cups
Water- 1 ½ Cups
Rose Essence- 2 tsp
Red Food Colour- 2 tsp

Method:

Mix sugar in water and heat it up on a medium flame, till it boils.
When it starts boiling, check for a one string consistency. Slowly add the red food color. Stir.
Switch off the flame and add the rose essence. Mix and let this cool.
Once when it cools, store in a glass bottle in the refrigerator and use as required.

Ingredients for Falooda:

Corn Vermicelli/ Falooda Sev- 1 Packet
Sabja Seeds/ Basil Seeds/ Tukmaria- 2 tbsp
Milk- 3 Cups
Pistachios, Almonds, and Cashews- ½ Cup crushed
Rose Syrup- 3 tbsp
Jello/ Jelly- 1 packet (optional)
Ice Cream- 1 Cup (optional)

Method:

Prepare jelly according to packet instructions and cut into small pieces. Keep this aside.
Soak the sabja seeds in water till it blooms. Drain and reserve.
Boil the milk and keep this aside to cool. Add 4 tbsp rose syrup, mix well. When cooled, keep this in the refrigerator.
Crush the nuts and keep this aside.

Assembling:

In a tall glass add 2 tsp soaked sabja seeds followed by jelly pieces, corn vermicelli, refrigerated rose syrup mixed milk and then again repeat the above process and at last add a scoop of vanilla ice cream topped with nuts. Serve immediately.

EID MUBARAK!!!!!!!!!!!!!!!!!!!!!!

It is EID!!!!! It marks the end of Islamic holy month of Ramadan. Like every year, this year also got ready and went to the mosque for the Eid prayers. Came back and the first thing I did was to boil to milk for sheer khurma. Every time I used to make this sheer khurma using milkmaid. This time I didn’t want to add that and to make it simpler and richer, we have to reduce the milk till it becomes thick. So the first thing I did before making the breakfast was to heat the milk and I reduced it to half. No need of standing there and stirring, once you simmer the milk, just stir in between your other work. It won’t take much longer.

This special dish is made on the morning of Eid. This exotic rich dessert is prepared using milk, vermicelli along with dry fruits. Long back I have posted sheer khurma using milkmaid.

Vermicelli is fried in clarified butter. Reduced milk is added to the roasted vermicelli and cooked further. When it thickens, roasted dry fruits are added and enjoyed hot or cold. This is one of the compulsory desserts that my mom used to make for Eid. to make this sheer khurma, we use thin vermicelli not the thick ones which we make for semiya upma.

In sheer khurma, the sweetness is due to the addition of dates, but here in my house everybody likes to eat dates just like that rather than adding in the milk, so I didn’t add dates. This is one of the super easy desserts which can be made when the guests are at home and will be liked and enjoyed by all.

Ingredients:

Thin Vermicelli- 1 ½ Cup
Milk- 4 Cups
Sugar- ¼ Cup
Cashews- 3tbsp
Almonds- 3 tbsp
Chironji/ Charoli- 5 tbsps

Method:

Crush the cashews and almonds coarsely.
Boil milk in a sauce pan, stir in between or else it will stick to the bottom. Reduce the flame once it gets boiled and let it simmer for 20- 30 minutes. By this time the milk will get reduced and thicker.
Roast the thin vermicelli in Ghee till golden brown, remove and when it gets cooled, crush with hand into small.
In the same ghee roast the crushed cashews, almonds and chironji. Keep this aside
Add the roasted vermicelli and sugar into the boiled thick milk. Stir well.
When the vermicelli becomes soft, add the roasted nuts along with the ghee. Stir, serve and enjoy.

This eggless honey cake I have seen in many blogs and wanted to try the unique taste of honey which in cakes is new to me. I have never tasted a honey cake before, but this cake is most popular in almost all the bakeries across India.

Basically, it is a vanilla sponge cake, soaked in honey syrup which is spread with mixed jam with a sprinkle of desiccated coconut. This cake is so moist, juicy, soft and cool. The cake absorbs all the honey syrup and gets soaked well. Though this cake has condensed milk and honey, we won’t feel the cake to be sweeter. It is just perfect.

Today for my husband’s birthday I baked this honey cake and as he is not a big coconut lover, instead of desiccated coconut I sprinkled slivered almond, which also tasted yumm. This cake turned out perfectly delicious and so they got finished as soon as the cake is cut.

Usually, this cake gets the red color because of the mixed jam, but for my cake, as I didn’t have the jam at home, I prepared the strawberry jam instantly and when it is cooled, I spread it on top of the cake. So everything is freshly made and I am sure that this will be a show stopper in any parties or birthdays. Just serve them cut into squares and this cake will be enjoyed by all and kids will love this as the cake is soaked in honey and spread with jam which is sprinkled with almonds or coconut. Try this out and let me now.

Ingredients:

Eggless Vanilla Cake

For Syrup

Water- ½ Cup
Sugar- 2 tbsp
Honey- ¼ Cup

For topping:

Strawberry jam-4 tbsp
Slivered Almonds- As needed

Method:

Prepare the eggless vanilla cake. When the cake is cooled down, prick the whole cake using a toothpick.
Prepare the sugar syrup by boiling the water along with sugar. When the sugar dissolves, mix and switch off the flame.
When it is slightly warm add the honey and mix till it dissolves. Pour this all over the pricked cake.
Over this cake, spread the jam using a spoon and cover it fully. Sprinkle the slivered almonds on top of the cake and cut into required pieces and enjoy.

From so long, I was planning to make this chocolate almond spread and was not so daring to try this at home, because I was not sure how this spread will turn and whether this will taste like the store bought Nutella or not. I was wrong, the texture and the flavors were exactly the same as the store bought ones. I am really happy with the outcome, though it is made of almonds this tastes just like the hazelnut spread.I wanted to experiment using almonds and so the chocolate almond spread is ready within minutes.

Nowadays we are hearing a lot about store bought chocolate spreads with high sugar content and the oil used (palm oil) in these are harmful in the long run. So I was thinking of making this spread without compromising the taste or flavor. I googled a lot and got the recipe from various websites and I was thinking of making this for so long, but as I said before, I was not confident enough. But I decided to finally have a go at it as soon as I saw this month’s MFB challenge. In this month’s challenge, we can prepare any recipe which we were longing to prepare.

My daughter, who is a big Nutella fan will daily have her toast and Nutella, before going to school. After reading the drawbacks of Nutella, I stopped giving that instead, I tried giving peanut butter with toast. But as she was not ready to eat peanut butter, she asked me to give only the toast without any spread. Then itself I decided to try this at home so that she will be happy and without any tension, we can give. Surprisingly she liked it. I thought this is the perfect post for MFB challenge. Using only four ingredients, an amazing spread is ready, which the kids will love a lot.Try this out and let me know.

Ingredients:

Almonds- 1 Cup
Chocolate Chips- ⅓ Cup
Coconut oil- 1 tbsp
Honey- 2 tbsp (optional)

Method:

Roast the almonds slightly. When it is cool, blend them in a food processor til they break down into a fine powder.
Add the coconut oil and process until it forms a smooth paste. At this stage add the chocolate chips and process well till everything is perfectly blended and smooth.
Taste the above made paste and add honey accordingly. No need of adding honey if you feel it is sweet enough. Process a minute or two, till it gets the perfectly smooth and silky texture. Enjoy homemade Nutella/ spread along with toasted bread/ crepes or scoop just like that...