Almond is the kind of nut that adds value to any dish. Rama Gokul suggests a few recipes to relish this ‘royal’ delicacy

Almonds were considered to be expensive and a rich man's nut, compared to ground nuts referred to as 'poor man's almonds. However, nowadays, more people can afford it and it is well worth its value.

Almonds are highly nourishing and have therapeutic and cosmetic values. It has a good concentration of protein, fats, minerals, especially copper & zinc, iron & vitamins, specially E. The nuts should be masticated well to realise their full potential. Regular intake of a few nuts relieves nervous tension, insomnia, and other hair and skin related disturbances. The goodness of almond oil is manifold on the skin and hair. A regular massage on the scalp ensures good sleep. It helps remove skin blemishes, when applied regularly on the face and neck. Almond is a good dentrifice, in that the powdered rind with a dash of edible camphor and salt makes a good tooth cleanser.

There are a few home remedies too: To get relief from burning sensation in the eyes, mix a teaspoon of almond oil with a teaspoon of goose berry (amla) juice and massage the scalp, This can also check dandruff, hairfall & greying.

For chaffed/cracked heals/dry skin problems, mix almond oil with glycerine, lime juice & apply lightly. Regular use gives good results.

For sore throat and hoarse voice, fry a sprinkle a pinch of salt and pepper powder and munch very slowly.
Considering the innumerable merits of almonds, it is desirable to go for this 'Nutty Nibbler', in between meals, while travelling, or at office, instead of going for any snacks, whenever there is a pang of hunger.

Though almonds can be relished plain, a few dishes can be prepared using them so as to increase their intake:

Almond soup
Ingredients: Almonds: 20 (blanched), Jeera & pepper (toasted): 1/2 Tsp each, Turmeric powder: a pinch, Milk: 1 Tbsp, Salt: to taste,  Lime juice: 1 Tsp (optional).

Method: Grind almonds with jeera & pepper & turmeric to a smooth paste. Add salt & 3 2/1 glasses of water and bring to boil slowly. Simmer for a minute & remove. Add milk and then stir in lime juice. Serve hot with a dash of ghee or teaspoon of fresh cream, if desired. Serves four.

Fruity almond raitha
Ingredients: Curd: 2 cups, Almond paste: 1 Tbsp, Pomegranate seeds: 1 Tbsp, Banana cubes: 2 Tbsp, Apple cubes: 2 Tbsp, Raisins: a few, Green chilli: 1 chopped, Coriander leaves: a few chopped, Salt & sugar: to taste. Seasoning: oil: 1 Tsp, Jeera: 1/2 Tsp.

Method: Beat the curd well; stir in almond paste. Add the rest of the ingredients; season with jeera. Garnish with coriander leaves and serve chilled. Serves four.

Badam bath
Ingredients: Almond powder: 2 Tbsp (coarse), Rice: 4 cups, Sugar: 1 Tsp, Salt: to taste, Copra gratings: 2 Tbsp, Milk: 1 Tbsp, Seasoning: Urad & gram Bengal gram (whole): 1 Tbsp,  Asafoetida: a pinch, Curry leaves: a few, Garnish - almond slivers: a few or crushed and toasted papad 1 Tbsp.

Method: Prepare rice in such a way that the grains are separate but soft. Heat ghee; season with gram & dals & let the gram splutter: add copra gratings, asafoetida & curry leaves & fry for a second till the gratings are light brown. Add milk, salt & sugar & simmer. Add the rest of the ingredients and mix well. Serve garnished with almond slivers. Serves 4.

Almond eclairs
Ingredients: Almonds: 20 (toasted), Pheda: 5 fresh & soft,  Cocoa powder: 1 Tsp, Honey: 1 Tbsp, Rose essence: 2/3 drops.

Method: Toast the almonds & keep aside to cool; Mix the rest of the ingredients to a smooth dough like consistency and divide into 20 equal sized balls. Press one almond in each ball and roll into an oval so as to encase it completely & serve. Store excess in the fridge.

Hints:  Crush and powder almonds in a blender and keep handy to use in milk shakes and desserts. Store almonds in the freezer compartment.