Prologue

One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do. I claim to be no expert at either travelling or cooking or the random things I write about... But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days... What Blog its more of a 'Brag'!!

My Thank You Speech..........

I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn. My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand. My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.

Rice Kheer


This was my second attempt at rice kheer. The first time, I googled a recipe off the net and followed it from start to finish.It turned out to be a tasty mismash of cooked rice, milk and elaichi-but not kheer. A final post mortem was conducted. The verdict: Rice needs to be cooked before it is finally added to the milk.

A few months later, I tried again. This time I opted for one which sounded like a good combination of the phirni and rice kheer. I must say I struck gold with this one.

Rice kheer

Ingredients
Rice - 1/2 Cup +1 tbsp
Milk 4 cups
Condensed Milk 1 cup
Sugar - 1 to 1 1/2 cups
Cashews, Elachi powder and Saffron

Method :

Pressure cook 1/2 cup rice with 1 cup water and 1/4 cup milk.
Meanwhile, boil milk, in reduced flame, add condensed milk.
Soak one spoon of raw-rice and 10-15 cashews in milk for 10 minutes. Grind it to a coarse paste. Add to the boiling milk. Add the sugar, stir till it dissolves.
Then add the cooked rice, and boil for a few more minutes. Finally add Saffron, Elachi powder and cashews and almonds (fried in butter/ghee)
Can make this kheer in any consistency you want. Can be served hot or chilled.

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