Kheer

Kheer is a traditional Indian dessert, made by boiling rice with milk and sugar. It is a creamy (Indian)rice pudding flavoured with cardamom and saffron and garnished with chopped almonds.

I had to make kheer for a pooja (worship) at my house. This was my first time making kheer on my own. It turned out good.

Here is the recipe for making kheer.
1 Cup rice
5 Cup Milk(I used 2%, but Full fat is preferable)
1/2 Cup Sugar
1/8th cup Almonds, blanched and slivered
4-5 strands of Saffron
1 Spoon crushed cardamom (or cardamom powder)
1/8th cup Yellow raisin (kismis)

Recipe:
Heat 2 tablespoon milk in a small pan for 2-3 minutes. Take off the heat and add the saffron strands. Gently press the saffron strands with your thumb and a finger so that the milk starts turning orange (yellowish).

Wash and drain the rice and mix it with the cardamom powder and 5 cups of with milk. Bring to a boil, then simmer at slow-medium heat. Keep stirring to ensure that the rice doesn't stick to the base of the pan. Cook until the rice is done, starts breaking and the milk has thickened. Take off the heat. Now add sugar, saffron-milk, almond and kismis (if using), and stir to mix thoroughly. Garnish with few more strands of saffron and almonds. Serve warm or chilled.

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Aloo Gobhi

Aloo Gobhi ( a dry curry made with potatoes and cauliflower) is a simple a quick subzi. Many people (like me), don't like gobhi (cauliflower),but they do like aloo gobhi ki subzi.

Here is the recipe for Aloo Gobhi
1 medium size cauliflower
2 medium potatoes, cut into big (2 inch) squares.
2 small tomatoes, cut into small pieces (optional)
1 medium or 2 small onions, cut into small pieces
Salt to taste
1/2 teaspoon Garam masala,
2 teaspoon red chili powder,
1/2 teaspoon turmeric powder,
1/2 teaspoon amchur powder (dry mango powder)--- optional
1 teaspoon coarsely ground Dhaniya (coriander) powder,
2 tablespoon oil
1/2 teaspoon Jeera (cumin seeds)
2 small green chilies
1/2 teaspoon grated ginger
1 clove garlic, grated
a few strands of coriander (cilantro) cut into small pieces, leaves separated.

Method:
Cut the cauliflower florets (about 2 inch long), wash and drain. Heat oil in a pan, add the cumin seeds, let it crackle. Now add the onion and cook until they turn translucent. Now add green chilies, ginger, garlic and the cilantro strands. Let it cook for 2 minutes, then add tomatoes, salt, turmeric powder, garam masala, amchur powder,red chili powder and dhaniya powder. Cook until the tomatoes are done. Now add the cauliflower florets and the potato cubes and cook until both the vegetables are done. Stir occasionally, making sure not to break the florets.Add a little water while cooking if needed. Garnish with coriander leaves, and serve hot with paratha, naan or chapati.


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