Rice Kheer

I learnt this recipe from my friend mala. The original recipe she shared used milk and sugar. Since I am super lazy and a big fan of anything made with milkmaid I altered the recipe this way. Whenever we make a north indian lunch menu I love to make this kheer for dessert. Do try this simple yet very rich kheer and share your feedback :).

Rice Kheer

Cuisine: Indian Category: Sweet/Dessert Difficulty level: Easy Prep Time: 30 minutes Cook time: 20 mins Servings: 3-4

Ingredients Basmati Rice 4 Tsp Milk 1/2 Cup Milk maid 1/2 Cup Saffron Few strands Cardamom Powder A generous pinch Ghee 1 Tsp Cashews 4 Raisins 4 Preparation      1.     Soak the basmati rice in hot water for 30 mins. In the mean time heat 1 Tsp ghee and roast the cashews and raisins in medium flame for few minutes. Once they turn golden switch off the flame.

Method             1.     Roast the soaked basmati rice for few minutes and add 1/2 cup water. Cook till the rice become soft. Add more water if needed.     2.     Once the rice gets cooked add the milk along with condensed milk and mix well.     3.     Boil for few minutes till the desired consistency is reached. Add the cardamom powder and saffron stands.      4.     Finally garnish with roasted nuts and serve.

Notes       ·         You can use raw rice too but basmati rice gives nice texture and flavour.      ·         The kheer tastes good even without adding any flavouring agents (cardomom, saffron) or raisins. So you can skip these ingredients in case it's not available.       ·         You can use pistachio, chironji seeds also for garnishing.      ·         If you don't have condensed milk add 1 cup milk and 1/3 cup sugar. Milkmaid makes the process easier and gives very rich taste.       ·         Adjust sweetness according to your taste. We love the kheer to be on sweeter side.

Tastes best when served cold!!! :) 

Sundal-Curry powder

This is a very simple powder with multi use. Usually we add coconut or chilli powder for any sundal or vegetable stir fires. This powder is a welcome change. It goes well with almost all vegetable stir fries and sundals. Can be prepared in a jiffy and stays good for months! I used it for potato stir fry recently and my hubby loved it.

Sharing the recipe hope you find it useful too :).

Sundal Powder

Cuisine: Indian Category: -- Difficulty level: Easy Prep Time: -- Cook time: 10 mins Servings:  1/2 cup

Ingredients Channa Dal 1 Tbsp Urad dal 1 Tbsp Corriander seeds 1 Tbsp Dry red Chilies 15 Curry leaves 1 spring Compound Asafetida A small piece

Method

1.     Assemble all the ingredients. Dry roast the dals, dhania and asafetida in medium flame for 2-3 minutes. If you are adding fresh curry leaves roast them too at this stage in order to remove moisture. Add little oil and roast red chilies for 2-3 minutes.      2.     Cool down and grind the chilies first for one minute. Add the roasted dals and curry leaves. Grind to a coarse powder as shown.      3.     Store in an air tight container and use for any sundal or sabji of your choice!! Notes       ·         Always use dry spoon.       ·         You can add some pepper and reduce chili if you like that taste.       ·         If you don't have compound asafetida you can skip it.       ·         You can make the powder smooth if you like that way.

Add 1 or 2 Tsp of this powder lastly to the sabji/sundal :)