Archive for » October 10th, 2009«

10
Oct
Rose & Nuts Rice Kheer

Ingredients:

Cooked Rice – 1 cup

Whole Milk – 2 cups

Sugar – 3 tbsp or to taste

Raisins – 1 tbsp

Chopped Pistachios – 1 tbsp

Chopped Almonds – 1 tbsp

Saffron – a pinch

Rose water – 1tbs

Method:

1. In a heavy bottomed pan, on medium heat, add in the the Milk and the Rice.

2. Grind the Saffron with a little bit of Sugar and add it to the Milk.

3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.

4. Keep stirring the pan and make sure it does not burn at the bottom.

5. Cook till it is of desired thickness.

6. Once it reaches the desired thickness, add in the Sugar. Mix well.

7. Add in the Dry fruits – Raisins (without the water), Pistachios and the Almonds.

8. Turn off the flame and stir in rose water.

9. Serve hot or cold.

Tips:

1. If you are making the rice just for the Kheer, over cook the rice just a little.

2. This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.

3. If you like a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.

Category: Desserts, Indian, Vegetarian  Tags: , , ,  Leave a Comment
10
Oct
Hyderabadi Green Pea Curry

Ingredients:

(Serves 4.)

2 onions, quartered

3 cm piece ginger, cut into 4 pieces

4 cloves garlic, peeled and halved

2 to 4 green chillies, halved

4 black peppercorns

2 cloves

3 cm stick cinnamon

2 tablespoons sunflower oil

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

½ teaspoon white urad dal (available in Indian grocers) or ordinary lentils

6 fresh curry leaves

125g tomatoes, peeled, deseeded, and finely chopped

¼ teaspoon ground turmeric

Salt

125g fresh green peas

2 tablespoons yoghurt

Half cup water

4 tablespoons coriander leaves, finely chopped

Method:

1. Finely grind the onions, ginger, garlic, chillies, peppercorns, cloves and cinnamon in a food processor.

2. Heat the oil in a lidded saucepan and add mustard seeds, cumin seeds, urad dal (or lentils) and curry leaves until the seeds begin to pop, and the lentils and leaves become a couple of shades darker. This will only take a minute; be careful not to burn the spices.

3. Add the onion mixture, tomatoes, turmeric, salt, peas, yoghurt, and water. Bring to a boil, then lower the heat and simmer with the lid on until the peas are cooked.

4. Add coriander leaves, and serve hot with chappaties or rice.

Category: Indian, Mains, Vegetarian  Tags: , , ,  Leave a Comment
10
Oct
Punjabi Aloo Gobi (Spiced Cauliflower)

Ingredients:

- 2 cup cauliflower, cut to florets

- (OR 1cup cauliflower with 1 cup potatoes, cut to chunks)

- 1 medium onion, chopped

- 1 tsp ginger, minced

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp of chilies powder

- pinch of turmeric

- salt

- handful of coriander leaves, chopped.

Method:

Put non stick pan on stove at low heat ( very important to create flavor and aromas). Pour oil in pan, heat it. Add ginger and onion. Stir and sauté till onions turn translucent, then add florets, chilli, turmeric and salt. Mix it well for one minute. Cover the pan and steam cook for few minutes, then when half cooked add coriander and cumin powder. When finished garnish with freshly chopped coriander.

Note: This is the perfect quick meal: a short ingredient list and minimal cook time, plus the result is full of flavor! Serve with lemon basmati rice or roti on the side and raita. As almost every family has the own version of the recipe, it can be made mixed with adding peas, tomatoes or carrots according to personal preferences.

Category: Indian, Vegetarian  Tags: ,  One Comment