Wednesday, October 26, 2016

Strawberry Kheer


BM # 69
Week 4, Day 3
Theme :Fruit based Recipes

This is the last week and last day of BM 69 . When I chose themes for this month , I challenged myself to make all kheers with whatever theme I chose. So I have a total of 12 different kheers this month. For me it was like a mini mega marathon.

Strawberries have always been one of the exotic fruits that I love. Since it is available for a very short time I always like to freeze some. It comes in real handy for desserts and drinks.

While choosing fruit based dessert I wanted to make this pretty looking kheer . I love the pale pink that the strawberries lend after mixing with white. No nuts are required , just some puréed and some chopped strawberries and we have one of the best desserts one can wish for.


Strawberry Kheer
Ingredients
21/2 cups milk
1/4 cup sugar
2 tsp corn flour
2 tbsp cold milk
1/4 cup chopped strawberries
1/2 cup strawberry puree
Pinch cardamon powder

Method
Mix the corn flour and cold milk and keep aside.
Boil the milk and simmer for 5-6 minutes.
Add sugar and the cornflour mixture, while stirring continuously.
Add cardamon powder.
Boil for another 5-7 minutes.
Remove from fire and let the milk cool.
Add the strawberry puree and chopped strawberries.
Mix well and garnish with mint.
Chill the kheer and serve.



Check out the kheers that I have posted this month

Party Kheers



Kheers from Indian States



 Kheers for fasting



Fruit based Kheers

Strawberry Kheer







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Tuesday, October 25, 2016

Apple Kheer


BM # 69
Week 4, Day 2
Theme : Fruit based Recipes

Yes I am going to post one more kheer with fruit, since I have chosen to cook fruit based recipes for this week.

Today it is Apple kheer. The kheer always reminds me of Rekha the film star who makes this Apple Kheer in one of her movies, I forget the name but it was a beautiful comedy film of yester years.

I am no fan of apples and making a kheer with it was something I was not sure if I would like, but all the same I wanted to try it. The Apple Kheer had fascinated me and was at the back of my mind since years. It had to be made.

Strangely I was surprised that the Apple Kheer had a very very delicious flavor. It was like a gourmet dessert . I simply loved it and was glad that I finally made this kheer.



Apple Kheer

Ingredients 

21/2 cups milk
1 medium sized apple
1/4 cup sugar or to taste
1/4 tsp Cardamon powder
Pecans 


Method 

Boil the milk and after the first boil simmer the gas. Stir at regular intervals, cook till milk is reduced to half.

Wash, peel and grate the apples.
Add sugar to the apples and cook till sugar is dissolved and there is no more moisture.
Add the cooked apples to the reduced milk , add cardamon powder and cook for 4-5 minutes.
Remove from fire and add chopped pecans.
Garnish with sliced apples and pecans.
Serve hot or cold.

Notes
I love the apple pecan combination so I used pecans but you can use raisins, almonds, cashews and pistachios too. The choice of nuts is very personal.




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Monday, October 24, 2016

Chocolate Mandarin Kheer


BM # 69
Week 4, Day 1
Theme :Fruit based Recipes

For this week I have chosen to cook Fruit based desserts , and once again I have chosen to cook Kheers. I had shortlisted this Kheer long back , but somehow it got postponed and it was on my holiday to Tennerife that I made this kheer.


We had a beautiful villa with a excellent kitchen and a beautiful terrace. I was cooking almost all meals there and the terrace had all the light a blogger can ask for to click pictures .The supermarket was close by and the minute I spotted Mandarians , immediately I decided on Mandarian kheer. Somehow I did not get cooking chocolate there so I picked a orange flavored one.

Coming to the kheer this recipe has been tweaked and the original recipe is by Vineet Bhatia. The rice is cooked in the milk, after the kheer cools down one needs to add the reduced Mandarian juice to the kheer. I added plain simple juice without reducing, I added some fruit pulp too . The original recipe had a layer of chocolate Rabdi, but I just melted some chocolate and made a ball and used it as a garnish.

I have to admit that this was a kheer which had an awesome flavor, the tanginess of the Mandarian was very subtle and that chocolate ball, I saved it right till the end , yes it was just too good and the highlight of the kheer.
So should we get on to the recipe.






Chocolate Mandarian Kheer
Ingredients
500 ml milk
50 gms basmati rice
Sugar to taste
1 Mandarian

Method
Wash and soak the rice for 15 minutes.
Boil the milk and add the rice.
Cook till rice is completely cooked and soft.
By now the Kheer would be nice and thick.
Add sugar to taste and stir once.
Remove from fire and let cool.
Extract the juice of half Mandarian and the segments from the other half.
Add both juice and segments to the Kheer.
Make sure the kheer has cooled down by now.
Pour them in serving bowls.
Microwave a orange flavored chocolate or a dark chocolate and garnish.
You could add a layer of chocolate or just grate some chocolate .
I had a orange flavored chocolate and I made a small ball of it and garnished with that.
Chill the kheer and serve.

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Wednesday, October 19, 2016

Paneer ki Kheer


BM # 69
Week 3, Day 3
Theme : Coking with 4 Ingredients

Last in the category of Four ingredients I have chosen Paneer ki Kheer. This kheer is very popular in Northen India , and is a very rich and delicious dessert. The main ingredients going in are milk, chenna and sugar. Cardamon and nuts definitely go in but yet are optional ingredients and used very sparingly. One can flavor it with either rose water and rose petals or use saffron, either of them would make the kheer very rich. Since I have already done a Rose Kheer, I decided to add saffron.

On one of my recent trips we all siblings decided to visit Delhi and spend some time with mom. My brothers are fond of Indian desserts so my bhabhi made paneer kheer along with a couple of more desserts. Just before we were about to serve the desserts our neighbors came over and what do they get ? Yes, paneer kheer! Along with some jalebis. Now we had two big bowls of paneer kheer. Both the kheers were excellent, one with grated paneer, the other with crumbled paneer. I could have easily clicked both the versions, but I wanted to make it myself and decided to make with the crumbled paneer.

The Kheer has a delicious flavor, the one that you would get from Bengali sweets, similar to rasmalai and chenna sweets.


So here goes the recipe

Paneer ki Kheer
Ingredients
2 1/2 cups milk
1/2 cup fresh paneer, crumbled
4-6 tbsp sugar, or to taste
1/4 tsp cardamon powder
Saffron and nuts for garnishing.

Method
Boil the milk and reduce it nearly half.
Add the freshly made crumbled chenna.
Add cardamon powder, sugar and let it cook for 4-5 minutes or till you get the desired consistency.
Garnish with almonds, pistachios and saffron.
Serve chilled.

Notes
Fresh Chenna from cow's milk is the best, however you can use store bought or refrigerated paneer also. In that case add paneer to boiling water and let it soak for 5-7 minutes. Drain the water .Thereafter you can either grate or crumble the paneer. You will have a soft paneer, as good as freshly made.



Here are both the versions of kheers , cake and some jalebis !


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Tuesday, October 18, 2016

Makhane ki Kheer


BM # 69
Week 3, Day 2
Theme : Coking with 4 Ingredients

For the second day under the theme 4 ingredients I have a Makhane ki kheer. This is a very rich kheer made from Makhanas. Makhanas are puffed lotus seeds and very very healthy. 

The lotus seeds have a very nutty flavor and should be roasted in ghee ,I grinded some of them to a powder to lend thickness to the kheer. The rest went in as whole to get that feel of the Makhane which becomes soft after cooking in the milk. A rich kheer which was served to the Mughal emperors and is a part of Uttar Pradesh Cuisine.

Well the four ingredients for this kheer are Makhane, milk, sugar and ghee. A pinch of cardamon is added to enhance the flavor. The kheer is garnished with almonds and pistachios.

The kheer can be relished if you are fasting.


Makhani Ki kheer
Ingredients
1 cup phool makhane / puffed lotus seeds
500 ml milk
1 tsp ghee
1/4 tsp cardamon powder
Sugar to taste
Nuts of choice

Method
Add ghee to a nonstick pan.
Add the lotus seeds and roast till you get a wonderful aroma, this should be just 2-3 minutes.
keep half the makhanas aside and grind the other half to a fine powder.
In another pan boil the milk , and let it simmer for 5-7 minutes.
Add cardamon powder ,whole makhanas and sugar.
After another 2-3 minutes add the powdered makhanas.
Mix well and let boil till the makhanas are cooked.
Remove from fire .
Garnish with nuts.
Chill and serve.


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Monday, October 17, 2016

Sago Kheer


BM # 69
Week 3, Day 1
Theme : Cooking with 4 Ingredients

We are into the third week of BM # 69, and this week I shall be cooking with 4 ingredients.This is the first time I am doing such a theme and found it rather interesting. I chose to make some more kheers. For the past two weeks I have been posting Kheers.

Coming to today's kheer, it is a Sago Kheer. With my mind blocks I had never made or had a sago kheer. It was on my Japan trip that my daughter's friend invited us for tea and made the Sago Kheer. The situation was such that I could not refuse and I had my first Sago Kheer. It was out of the world and I asked for a second helping. I immediately jotted down the recipe and here I am with a delicious Sago Kheer.

The sago kheer has just four ingredients Sago, milk, sugar and cardamon. Let's check the recipe.



Sago Kheer
Ingredients
1/4 cup sago/ sabudana / tapioca pearls
3 cups milk
1/4 cup sugar or to taste
1/4 tsp Cardamon powder
Nuts of choice
Saffron strands

Method
Wash the sabudana under running tap water until the water is clear.
Soak for 2 hours, make sure the water is enough, these will swell up and become almost double.
Put milk to boil in a heavy bottomed pan.
Simmer the flame and let milk cook for 5-7 minutes.
Make sure to stir the milk in between.
Drain the water from the pearls and add these to the simmering milk.
Let cook till the pearls are transparent and cooked.
Add sugar and cook for another minute or two.
Check the consistency of the kheer, it should be thin as sabudana will absorb the milk after cooling.
Let cool . Garnish with your favorite nuts and saffron.
I always chill the kheers, but you can enjoy it hot too.

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Wednesday, October 12, 2016

Sago and Vermicelli Payasam


BM # 69
Week 2, Day 3
Theme : Coking with 4 Ingredients

This was the first time I was working with a theme where I was restricted with ingredients. while making kheers I add condensed milk, pedas, burfis, just about any thickening agent to make it more royal and rich. This time I added just sugar, as I was using sago and vermicelli along with milk. This was a total of four ingredients. Nuts and garnishing are always optional and are not considered in the main ingredients.

This was a kheer suggested by Padma and Valli. They both were generous to help me prepare a Andhra meal. The Thali shall be up sometime soon, as I need to do a proper elaborate post on it.For now let us enjoy this payasam. I have made a kheer with vermicelli but a combo of sago and vermecilli was new to me. Also I normally add almonds and pistachios to my kheers but here it is cashews and raisins. The nuts can really make a lot of difference.You can choose your options. Anyway lets get to the recipe.

Sago and Vermicelli Payasam
Ingredients
1 tsp ghee
1/4 cup vermicelli
1/4 cup sago
21/2 cups milk
3 tbsp sugar or to taste
A pinch of cardamon powder
Few strands saffron
Few cashews and raisins 

Method
Wash and soak sago for 15-20 minutes, or till they swell up.
Pressure cook the sago and keep aside.
Heat oil, roast the cashews and raisins.Drain and  keep aside.
In the same ghee roast the vermicelli till pink.
Add milk.
Let the milk boil for 2-4 minutes.
Drain the cooked sago and add to the boiling milk.
Add sugar and cardamon powder and cook further till you get the desired consistency.

The kheer becomes thick after cooling, so make sure you keep the consistency a little runny.
Pour into bowls and garnish with cashews, raisins and saffron.
Serve chilled or hot, though I always serve the kheers chilled.

This week I shared three regional kheers.
Andhra Sago and Vermicelli Paysam



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Tuesday, October 11, 2016

Sheer Kurma


BM # 69
Week 2, Day 2
Theme : Sweets from Indian States

I have always enjoyed cooking specifically from regional states. I love those elaborate thali's and spreads. It is the Hyderabadi Cuisine, which takes you to the rich world of nawabs and I bring you Sheer Kurma, a special Kheer that they make on Ramzan Eid.

This kheer is made by roasting the vermecilli in ghee and gently simmering all the nuts , flavoring it with cardamon and exotic saffron. The kheer is rich and exotic. It needs a special corner in the tummy specially after you have had a good Hyderabadi meal. More on that later, for now let's concentrate on Sheer Kurma.



Sheer Kurma
Ingredients
1 tbsp ghee
1/4 cup vermicelli
1/2 cup sugar
3 cups milk
1/4 cup chopped almond, cashews, pistachios
2 tbsp raisins
2 tbsp dry dates
1 tsp chironji
1/2 tsp cardamon powder
2 tbsp rose water

Method
Heat the ghee, and roast the vermicelli till pink.
Add milk.
Add sugar, cook till the sugar dissolves.
Add all dry fruits, raisins, dry dates, charoli and cardamon powder .
Allow to simmer for 4-5 minutes.
The dry fruits will become soft and the Kurma will become thick.
However if it is very thick add boiled milk.
Add rose water.
Garnish with saffron, serve hot or cold.






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Monday, October 10, 2016

Bengali Chaler Payesh


BM # 69 
Week 2, Day 1
Theme : Sweets from Indian States

Can anyone resist Bengali sweets ? No , they are a treat by themselves. Most of the Bengali sweets are made of chenna and sweetened with sugar or jaggery. Today we move a little from chenna and make a Bengali Kheer. 

The Bengali Kheer is made from a special rice called Govind Bhog. The rice is small and thick with a very sweet smell. Our neighbour, Bawa Aunty in Delhi is a Punjabi but has lived in Calcutta for years. On my every visit to Delhi, Aunty invites the complete family for a lunch or dinner.She is a excellent cook and has knowledge of practically all cuisines. The last time we were in her house the Bengali Kheer was one of the desserts. I was awed by this kheer, it had amazing flavors, and had to ask aunty about it. She was the one who told me about this rice and infact packed the rice for me. The rice has been in my pantry for a while and when the theme of Indian states came up I immediately made this kheer. 

The rice lends a sweet aroma and for this reason it should not be washed, it should be wiped with a wet napkin and then added to the milk. Bay leaf is also an important ingredient of this kheer, which enhances the flavor and can be removed before serving. 

So here is the Bengali Chaler Payesh.












Bengali Chaler Payesh
Ingredients
1 lt milk
1/3 cup Gobindo Bhog rice
1/2 cup sugar
1/2 tsp cardamon powder 
Nuts
1 bay leaf
Pinch salt

Method
Boil the milk, add bay leaf and cardamon powder.
Take a wet kitchen towel and wipe the rice.
Add the unwashed rice to the boiling milk.
Let cook till done.
Cooking rice in milk always takes longer than cooking it in water.
Stir gently in between, we do not want to break the rice.
Once the rice is done, add sugar and remove the bay leaf.
At this point one can add a tsp of ghee, which is optional.
Let boil.
Remove , cool and garnish with nuts.






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Wednesday, October 5, 2016

Gulabjamun Kheer


BM # 69
Week 1, Day 3
Theme : Kid's Delight , Anniversary Party

Last in the Anniversary series is the Gulab Jamun Kheer. I am an ardent fan of Gulab jamuns, though have never made these at home but enjoy eating these piping hot . I actually do not mind enjoying one straight out of the frig too.

Gulab jamuns dunked in sugary syrup make excellent Kheer, no sugar needed as the jamuns are sweet enough to make the kheer sweet. However you can always add the left over sugar syrup from the jamuns. (just in case you need more sugar ).

The kheer is simple you just need to simmer the milk to the right consistency, let it cool and then add crumbled gulab jamuns. I do not like to add various nuts to this Kheer as it takes away the flavor of the gulab jamun , I simply garnish it with some chopped pistachios, saffron and rose petals.




Gulab jamun Kheer
Ingredients
500 ml full fat milk
3-4 gulab jamuns
1/4 tsp Cardamon powder 
Few strands saffron
Pistachios for garnishing
Sugar ( optional )
1 tsp Rose water

Method
Boil the milk till it is reduced to half.
Add cardamon powder.
Remove from flame, let the milk come to room temperature.
Crumble the gulab jamuns and add to the milk.
Add rose water.
At this point check the Kheer, if it is sweet enough then there is no need to add sugar.
In case you feel it should be sweeter then you can add the syrup from the gulabjamuns.
Chill the kheer and garnish with saffron, pistachios and rose petals.
Mix well.


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Tuesday, October 4, 2016

Boondi Ki Kheer


BM # 69
Week 1, Day 2
Theme : Kid's Delight, Anniversary Party

Here in India lot of sweets are distributed for every small or big occasion. Ladoos are the most common sweets and with the latest trend we get a box which has either one or two big jumbo sized moti choor ladoos. The moti choor ladoos are made from gram flour, where a batter is made and then tiny dumplings are fried. These are then immersed in a sugar syrup, nuts are added and finally a Ladoo is made.These are full of dry fruits and are a treat byit self. Even though we all like these ladoos, I have observed that only half the Ladoo is consumed on the first day and after that no one eats.

Truly it is a shame to waste these so I finish it off by giving to the staff boys, and if there are two of these then I freeze one. This time I had a dinner and decided to use the ladoo for making a Kheer and it turned out absolutely amazing. I did not add any cardamon and nuts as the ladoo is overloaded with these.



Boondi ki Kheer
Ingredients
2  small moti choor ladoos
500 ml full fat milk.
1 tsp corn flour
2 tbsp cold milk
Sugar to taste
Chopped rose petals

Method
Boil milk till 1/4 of it is reduced.
Add sugar.
Dissolve cornflour in cold milk.
Add the cornflour mixture gradually.
The milk will become thick.
Remove from heat.
Let the milk come to room temperature.
Crumble the ladoos , and add to the milk.
Remember to save some for garnish.
Mix the kheer and garnish with more boondi , nuts and rose petals.

I used 1/4 of the big jumbo moti choor ladoos that are distributed for Marwari weddings. The ladoo had loads of dry fruit, cardamon ,saffron and specks of red and orange boondi.



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