Sheer Brunj (Lucknowi Rice Kheer)

Ingredients:

Milk - 1 litre
Basmati rice - 30 gm
Khoya - 75 gm
Sugar - 125 gm
Ghee - 2 tbsp.
Cashew nut paste - 25 gm
Cream - 75 gm
Kewra water - ¼ cup
Ground green cardamom - ¼ tsp.
Almonds - 8
Pistachios - 20
Saffron - a few strands (soaked in warm water)

Method:
Boil the milk and add the washed rice in a thick bottomed pan.
Cook the rice till tender in simmer mode.
Add half of the sugar and do not stir till it boils.
Once boiled, stir and cook for a minute.
Add mashed or grated khoya little by little mixing well to avoid lump formation.
Add half of kewra water and remaining sugar.
Mix and add the remaining kewra water. Stir continuously till it thickens and sticks to the wooden spoon.
Add melted ghee while mixing well.
Blend cream, cashew paste and saffron water.
Add to the sheer brunj along with ground cardamom.
Cool to room temperature.
Serve garnished with chopped almonds and pistachios. I garnished with saffron also.
Enjoy the rich, creamy and yummy kheer!.

R.C.

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Muhallabia (An Arabic Milk Pudding)

Ingredients:

Corn starch - 2 tbsp.
Ground rice - ¼ cup
Milk - 4 ½ cups
Sugar - ½ cup
Rose water - 1 ½ tbsp.
Honey - 3 tbsp.
Almonds - 8
Pistachios - 15

Method:
Mix corn starch and ground rice with ½ cup of cold milk and beat till it turns smooth without lumps.
In a non-stick pan, bring 4 cups of milk to boil.
Add the corn starch and rice mixture while stirring continuously with a wooden spoon.
Stir continuously till the cream thickens in a low flame.
Add sugar and keep stirring.
Stir in 1 tbsp. of rose water and cook for a few more minutes.
Cool the cream slightly before pouring into a glass serving cup or bowl.
Let it cool and chill in the refrigerator.
When the pudding is cold, prepare the honey syrup.
In a small pan add the honey and ½ cup of water. Bring it to a boil.
Stir well. Add the ½ tbsp. of rose water.
Once the honey syrup has cooled, pour it over the cold and firm cream.
Sprinkle chopped almonds and pistachios.
Serve chilled.
Enjoy!!

R.C.

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Green Peas Sundal

Ingredients:

Green peas (dry) - 1 cup
Onions - 1 (chopped)
Coriander seeds - 1 tbsp.
Bengal gram (chana dal) - 1 tbsp.
Whole dry red chillies - 2
Green chillies - 2 (slit)
Curry leaves - 1 sprig (chopped)
Coriander leaves - 2 tbsp. (chopped)
Lemon juice - a few drops
Turmeric powder - a pinch
Asafoetida - 2 pinches
Coconut (grated) - 2 tbsp.
Salt (to taste)
Oil
Mustard seeds - ½ tsp.

Method:
Soak peas overnight and boil them with required salt and fresh water.
Fry red chillies, coriander seeds & bengal gram and powder them.
Heat oil in a pan and add the mustard seeds.
Allow them to crackle.
Now add onions, green chillies & curry leaves and fry.
Add the boiled green peas, turmeric powder & asafoetida and sauté for a minute.
Add the powder, coriander leaves & grated coconut and sauté. Check if there is enough salt.
Remove from heat and add lemon juice before serving.
Enjoy as an evening snack!!

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Onion Chutney

Ingredients:
Onion (medium) - 3 (sliced)
Bengal gram - 2 tbsp.
Coriander seeds - 2 tbsp.
Whole red chilies - 2
Oil (for sautéing)
Salt
Garlic cloves - 5 (small)

For tempering:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Urad dal -1/2 tsp.
Curry leaves - 1 sprig
Oil

Method:
Heat oil in a pan and fry the onions till they change their color.
Add garlic & red chillies and fry. Keep aside.
In the same pan, fry the bengal gram and coriander seeds separately.
First, grind the bengal gram and coriander seeds.
Add onions, garlic, red chillies, salt & little required water and grind them.
Temper them with the given ingredients.

Note:
If you feel coriander seeds are too much, reduce them to 1 tbsp.
You can have it with idlis or dosas.

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Elaneer Payasam/Tender Coconut Kheer

Ingredients:
Tender coconut kernels - 2 cups
Tender coconut water - 1 cup
Sweetened condensed milk - ½ a can
Milk - ½ cup
Thick coconut milk - 1 cup
Ground green cardamom - ¼ tsp.
Cashew nuts - 5 (whole)
Raisins - 8
Ghee - 1 tsp.

Method:
In a bowl mix tender coconut water, condensed milk, milk, coconut milk and ground cardamom.
Cut the tender coconut kernels into bite sizes and add to the liquid.
Fry the cashews and raisins and add to the kheer.
Enjoy and it’s good to eat it immediately.
RC

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Egg Pancakes With Leftover Cheese Pasta

Ingredients:
Eggs - 6
Any cooked pasta - 2 cups(It was lefover cheese pasta in my photo)
Salt
Coriander leaves - a small bunch (chopped)
Oil

Method:
Beat the eggs well.
Combine all the other given ingredients except oil in the beaten eggs.
Heat a small pan and pour 2 ladles of the batter on it.
Sprinkle little oil on it.
After a few minutes, flip the other side.
Continue with the remaining batter.

Sent off to Priya's "Pancakes Event" & Daisy Blue's "COL-Leftover Delicacies" event.

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