Tag Archives: rice

Coconut Kheer ( coconut rice pudding)

This turned out so good that I had to write this blog. Something about kheer is so comforting, this is a twist on the traditional recipe making it a little healthier with all natural ingredients.

1-IMG_2109 2-IMG_2112 3-IMG_21182 cups or whole milk

2 cup coconut or almond milk

1/2 cup rice, soaked overnight

coconut palm sugar ( 1 cup or to taste)

1 tablespoon butter

1 tablespoon psyllium husk

1/2 cup shredded coconut ( i used the frozen kind)

1/4 cup almond slices

6-7 pods of green cardamon (crushed), pinch of saffron strands

Fry the rice for a few minutes in the butter, add milk and let it cook for a hour until the milk is reduced. I used a hand blended for a few seconds to crush the rice.

Add the coconut, sugar and cardamon and cook another 10 mins

Add psyllium, saffron and almonds and remove from heat.

Let it set for a few hours and top with berries.

Vegetarian Thali….Rajma, Nadru and Haak

Cooking with and for friends is always a delight. In this array of vegetables I was experimenting with Rajma and Black Chana and then with Jackfruit. Sadly that I could not quite get the taste for the jackfruit. The assembled thali was delicious and thoroughly enjoyed.

Thali...Nadru, Haak and Rajma
Thali…Nadru, Haak and Rajma

The black chickpea by the way is high in protein and has a low glycemic index. Sprouting them for snacks is also a great option.

  • Rice
  • Rajma with kala chana
  • Kashmiri Haak
  • Nadru in yoghurt sauce
  • Jack fruit cooked in curry leaves

1-IMG_1986 3-IMG_1988 2-IMG_1987 4-IMG_1989 5-IMG_1990

I will leave you with the Rajma recipe as you can find the others on my previous blogposts.

Soak 2 cups of red kidney beans and 3/4 cup of Black chana overnight.

Pressure cook both along with whole red chili and ginger slices for about 10 mins.

Coarse grind one medium red onion and one small shallot.

Fry the onions in 2 tablespoon of oil until the mixture turns darker color

Add 2 tbsp  garlic ginger paste, 1 tsp red chilis, 1 tsp tumeric, 1 tbsp coriander powder, 1 tsp cumin powder and salt to taste.

Fry the spice for a minute and add 1 cup of crushed peeled tomatoes. I uses Organic canned tomatoes but the choice is your, you can flash boil wholes tomatoes, peel and crush.

Add the beans along with the liquid and cook for about 30 minutes. In the last 10 mins add 1 tsp each of dry ginger powder (soonth) and 1 tsp of dry fennel powder (saunf). Top with cilantro and lime juice.