Unique Potato with Mustard and Green Leafy Vegetables Recipe #buluskitchenrecipe #subscribe #share
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Kheer, a traditional Indian rice pudding, has roots in ancient Indian cuisine, often enjoyed during festivals and celebrations. This rich dessert symbolizes prosperity and is made with simple ingredients like rice, milk, and sugar, transformed through slow cooking. Today, variations abound across India, incorporating different grains and flavors, making it a beloved treat worldwide.
Ingredients
- ●rice
- ●milk
- ●sugar
- ●cardamom
- ●saffron
- ●cashews
- ●almonds
- ●raisins
- ●ghee
- ●water
- ●vanilla extract
- ●salt
Instructions
- 1Rinse rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Heat ghee in a heavy-bottomed pot over medium heat.
- 4Add cashews and almonds, sauté until golden brown, then remove and set aside.
- 5In the same pot, add the soaked rice and toast for 2-3 minutes.
- 6Pour in milk and water, stirring to combine.
- 7Bring the mixture to a boil, then reduce heat to low.
- 8Simmer uncovered, stirring frequently, until the rice is cooked and the mixture thickens, about 30-40 minutes.
- 9Add sugar, cardamom, and a pinch of salt, stirring until sugar dissolves.
- 10Dissolve saffron in a tablespoon of warm milk and add to the pot.
- 11Stir in vanilla extract and mix well.
- 12Remove from heat and let it cool slightly.
- 13Serve warm or chilled, garnished with sautéed nuts and raisins.
milknuts
pescatarian
Ingredients
- ●500g taro root, peeled and cubed
- ●200g dried fish, cleaned and cut into pieces
- ●2 tbsp vegetable oil
- ●1 onion, finely chopped
- ●2 tomatoes, chopped
- ●1 tsp ginger-garlic paste
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●1/2 tsp cumin seeds
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the cumin seeds and let them splutter.
- 3Add the chopped onion and sauté until golden brown.
- 4Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften.
- 6Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- 7Add the cubed taro root and dried fish to the pan, stirring well to coat with the spices.
- 8Pour in enough water to cover the ingredients, bring to a boil, then reduce the heat to low.
- 9Cover and simmer for about 20-25 minutes, or until the taro is tender and the flavors meld together.
- 10Garnish with fresh coriander leaves before serving.
Equipment
large panspatulaknifecutting board
🌶️🌶️🌶️Low
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