Batham palkova (Almond kova)

Other names: Almond milk halwa, Bathaam palkova, almond fudge.

I don't know , if there exists a sweet dish in this name. But it will be a good choice when we want to make something similar to almond halwa with very little almonds and lesser time. With all these sweet ingredients, we will definitely arrive at a wonderful result.  As expected, this newer sweet was so delicious and became our comfort zone for that weekend. Enjoy this sweet on a special occasion and let me know how it turned out:)

Batham paal kova.

Ingredients:

Almond - 15
milk - 1/2 cup
milk powder - 4 tbsp
Sweetened Condensed Milk – 1 can (14 oz / 396 gm)
Butter – 2 tbsp
cardamom powder - a pinch
Saffron – few strands

Method:

Bring 1 cup water to boil and put the almonds. Let them be in that heat till they swell and show wrinkles. Switch off and put them in cold water for 10 minutes. The skin will come off. (We can soak them overnight too). Peel the skin and grind them to a coarse paste along with the milk.

Now put everything above on a thick bottom wok and start heating in a medium flame. Stir continuously. Don't leave it unattended for a second. If necessary reduce the flame to the lowest. After 5 minutes bubbles will start appearing all over. It will be very hot, so take care. If doing in a big bulk, wear a gloves for safety.

Within 8 - 10 minutes, the kova will thicken and start leaving the sides. It is the best stage. If we want to make slices, then go ahead and stir for few more minutes. Add cardamom powder before switching off.
I wanted mine in halwa stage and so stopped there.

Almond kova is ready!

Another version: (updated 2011, Oct 25)

Almond - 1 1/4 cup
sweetened condensed milk - 300 gm (12 oz / 80 % of a 386 gm tin / 3/4 cup )
milk powder - 3/4 cup
(instead of condensed milk and milk powder we can use equal weight of sweetened milk khova - says the old recipe )
cardamom - 5
saffron - few strands
yellow color
ghee - 2 tbsp

Soak almond overnight. Remove skin and grind coarsely with 1/4 cup milk.
Fry the almond paste in ghee in medium heat for 10 minutes.
Add the milk khova and stir well. Do this in medium heat for another 10 minutes,
Add color, cardamom.
Garnish with finely chopped alomond, saffron.

Serving suggestions:

Serve hot or cold as dessert.

Bittergourd curry

Translation : Pakarkkai - bittergourd / bitter melon.

In my childhood, the bittergourd we get nowadays were a hybrid and not available in local shops. We were buying a smaller version of them called 'mithi pagal':), those used to be very tiny and not bitter like the ones we get nowadays. Moreover that mithi pagal plant, root, fruits everything can be made into a juice and drank for obesity and diabetes. Then came the longer version and one day we saw them in our Vivekanandan uncle's house and were amazed at that yield. They were gathering them in big baskets and no one was there to buy them as they couldn't find a better way to cook them without that bitterness. Mom showed them a way using more oil and chilly powder and it was so excellent. Yes, my Mom used to make very good fried curries with this bittergourd and call it as pakarkkai varuval along with paruppu kulambu. At that time I have also consumed that but after I started cooking, I could neither take that bitter flavor nor add oil like my mom. So bittergourd became a rare commodity in my kitchen and I prepared it sometime ago and with chapathi for supper and packed it with lentil rice the next day. Anyways everybody liked it and I am just noting it down because of the way I added very minimal oil.

Myth: Bittergourd curry is a big no no in my native , while inviting guests:)

Ingredients:

Bitter gourd - 2 (150 gm)
tomato - 3 (100 gm)
onion - 1
salt - to taste
red chilly powder - 1 tbsp
garam masala powder - 1 tsp
oil - 1 tbsp
fennel - 1/2  tsp

Method:

Finely chop the vegetables. Remove the seeds of bittergourd.
Heat oil in a wok and add fennel. After they get red, add the sliced onion, curry leaves and fry till they wilt. Then put the tomato and cook till they get mushy.
Now add the bittergourd along with salt and other masala powders mentioned above.
Stir well and after a minute sprinkle a handful of water and cook covered till the bittergourd is cooked well.
Switch off.

Serving suggestions:

Serve with roti or any rice.
If you still find the bitterness unacceptable, then try adding a few drops of lemon or tamarind extract.