Ah Almonds!

Sakal Times
Thursday, 14 February 2019

Now that the weekend is almost here, you must be looking forward to spending some time with your family and loved ones. You could be heading to a lounge or a restaurant to have some ‘we time’ or better still you could make some nourishing dishes at home and indulge in the goodness of the ingredients, for instance, almonds.  Here are a few easy recipes made with the delicious nut.

Almond and Chicken Momo 

  • Chicken minced...250gm
  • Garlic, chopped...1 tbsp
  • Carrots, finely chopped...3 tbsp
  • Spring onions, finely chopped...3 tbsp
  • Ginger, finely chopped...1 tbsp
  • Soy sauce...1 tbsp
  • Oyster sauce...1 tbsp
  • Sesame oil...1 tsp
  • Pepper powder...1 tsp
  • Egg...1
  • Almonds, blanched and chopped...½ cup
  • Oil for greasing


  • Place the minced chicken in a bowl.
  • Add all the ingredients except almonds and divide the mixture into equal-sized balls.
  • Roll these balls in the blanched and chopped almonds, and carefully place these small balls on a greased plate.
  • Get the steamer ready and steam these on high heat for 15 minutes.
  • Remove and serve the Momos hot.

(Recipe by Kunal Kapur, MasterChef India judge)

Chocolate and Almond Rum Ball

  • Chocolate sponge eggless cake...    250 gm
  • Dark chocolate (55 - 70 per cent)..    .100 gm
  • Single cream (20-25 per cent fat)...    150 ml
  • Almonds...    100 gm
  • Castor sugar...    100 gm
  • Instant coffee powder...10 gm
  • Dark rum...    15 ml


  • Heat cream in a pan, bring it to a boil and remove from heat. 
  • Add the chocolate and keep aside till slightly cool and then mix well.
  • Toast the almonds in the oven at 180 degree Celsius for 8-10 mins. Roughly chop the almonds.
  • Heat castor sugar in a pan and caramelise, add the roughly chopped almonds and remove the nougat on to a parchment paper. Crush the nougat with a rolling pin till slightly coarse.
  • In a mixing bowl, crumb the chocolate sponge cake till breadcrumb consistency, add half the chocolate ganache, instant coffee powder dissolved in a teaspoon of water, rum,  and mix with hands till the mixture is even in consistency.
  • Now add 2/3 of the crushed almond nougat into the mix and form into small round balls (35-40 gm) and refrigerate.
  • Once slightly set, coat the rum balls with the remaining chocolate ganache.
  • Garnish with almond nougat and serve.

Almond Strawberry Cream

  • Almonds...½ cup
  • Strawberry (fresh)...12-14 pcs
  • Whipped cream...1 cup
  • Holy basil leaves (tulsi)...1 tsp
  • Sugar, powdered...3 tbsp


  • Toast the almond flakes in the oven at 180°C for 4 minutes.
  • Cut the strawberries into 1 cm dices.
  • Whip the cream along with sugar. Do not over whip it or the butter will separate.
  • Mix the almond flakes and strawberries into the cream along with hand torn holy basil.
  • Garnish with almonds and sliced strawberries.

(Recipes by celebrity chef Manish Mehrotra)

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