Kheer. Sweet Rice Pudding

Posted by admin | Desserts,Recipes,Vegetarian | Wednesday 13 April 2011 9:35 pm

This is one on a list of comfort foods if there’s one. Though I admit, the only time I think of making it is when I have excess milk in the fridge.
Kheer. Exotic rice pudding
More inportantly, I’d decided I was going to follow a recipe from one of my numerous cookbooks and so started searching for the ideal Kheer recipe. Ideal for ingredients in my cupboards. I found it in The Food of India from Periplus World Cookbooks, a book with beautiful photographs, and recipes written for westerners, and those who know more than a little cooking. For example it said ‘Bruise the cardamoms’. Basically that means crush them slightly so they’re open but the seeds don’t fall out. I had to look it up!Ultimately though, I ended up doing my own thing, loosely based on what was in the cookbook. Below is my slight adaptation.
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RICE KHEER. Sweet Rice Pudding Serves 6
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Ingredients
1 cup rice
6 cups milk
1/2 cup sugar
6 cardamom pods, bruised
10 almonds, blanched and slivered
20 raisins
3/4 teaspoon cinnamon powder (optional)
1 teaspoon vanilla essence

PREPARATION
I’ve made kheer before and frankly I prefer the rice well cooked.
So this time I washed the rice, then cooked it for about 7 minutes in 1 cup of water.

After this, add milk, bring to a boil and then let it simmer. Stir occasionally so it doesn’t start burning at the bottom.

When the rice is almost done, add the sugar, cardamoms, essence, and almonds. Cook until it reaches the consistency you’d like, but ideally the rice, though a little mushy, should not have reached a point of blending with the milk.

If your milk is drying out add more, or even add water.

Remove from heat and eat either hot or chilled. Enjoy!

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Lemon Souffle

Posted by admin | Desserts,Eggs,Recipes | Monday 4 April 2011 1:40 am

This is an ancient recipe from my mother, who got it from her aunt. It requires a bit of jugglery, and moving like you have 6 hands instead of just 2 but, and frankly I’ve never tasted a cold, sweet, dessert souffle as good as this one. Give it a try.
Lemon Souffle
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LEMON SOUFFLE Serves 8
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INGREDIENTS
2 cups milk
2 flat tablespoons Custard Powder (vanilla or lemon flavored)
1 flat tablespoon gelatin (Soaked in 1/4 cup water)
3 egg whites
1 egg yolk
1/2 cup sugar
2 limes juiced
Keep ice available.

PREPARATION
Mix together sugar, egg yolk and custard powder. Add just 1/2 cup milk and mix till it is totally smooth.

Add the remaining milk and heat them on a low flame to blend. Stir constantly, don’t let it reach a boil, until it just begins to thicken slightly.

Use a large tray and fill with ice cubes. Place the hot vessel over this to cool as soon as possible. Stir occasionally.

Meanwhile quickly melt the gelatin completely in a double boiler. Then bring to room temperature by taking it off the stove and stirring vigorously.

Quickly whisk the egg whites in a clean dry bowl till absolutely stiff.

Add the cooled gelatin to the cooled custard mixture, mix thoroughly and add the lime juice. Quickly fold in the beaten egg whites. our into serving dishes and put in the refrigerator.
Serve cold when set.

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Baked Potatoes – Quick, spicy & tasty

Posted by admin | Diets & Dieting,Recipes,Vegetarian | Saturday 2 April 2011 3:12 am

This one is my filler recipe. If someone drops in suddenly and it doesn’t look like there might be enough to go round, this is a favorite of mine. Or sometimes, just because I don’t find what’s for dinner satisfying enough. The best thing about it is it tastes almost as good if you don’t have the time for the oven and baking, and if it’s just for myself, I often dispense with the baking.

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SPICY BAKED POTATOES Serves 2
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Ingredients
4 large potatoes scrubbed clean
2 green chillies
1 large tomato
3/4 cup grated cheese, cheddar will do.
2 tablespoons soya sauce
1 tablespoon ketchup
2 tablespoons lemon juice squeezes
1 tablesppon Tabasco sauce
1/2 teaspoon sugar
1 teaspoon butter
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon
Salt to taste
(more…)

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