cucumber raita

Ingradients:
2 pints thick yogurt
1/2 bunch cilantro leaves, chopped
1 teaspoon cumin seed
1 lemon, juiced
salt and freshly ground black pepper
2 cucumbers, peeled, seeded and chopped
2 tablespoons chopped mint leaves
Extra-virgin olive oil, for drizzling(optional)
Procedure:
Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

Badam Halwa

Ingredients:

1/2 cup Almond (Badam)
2 cups half n half Milk
Condensed milk
3 tblsp Sugar
5 crushed Cardamoms
3 tablespoon Ghee
a pinch of Saffron (Kesar), soaked in lukewarm milk (optional)

How to make badam halwa:

• Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
• Remove the skin of the almonds and grind to a fine paste.
• Boil the milk in a thick bottomed pan.Add condensed milk to it. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
• Add the ghee and mix well.
• Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
• Garnish with thinly sliced cashews and almonds.
  
• Allow to cool and serve chilled.