Rice Kheer (Rice Pudding)

In India we call it Kheer. Some parts of the country this is also known as payasam. Well in the world it is known as rice pudding. Kheer is little different then pudding. So i am gonna call it kheer. 

Did you know?

We are going to prepare kheer now..(PJ)

Preparation Time: 60 mins

Ingredients:.
1. One liter of whole milk.
2.  Four table spoon rice. You can use any kind of polished rice. It is not necessary to use basmati rice,
3. 1 spoon condensed milk.
4. One whole green crushed cardamom.
5. Two table spoon sugar (Please use as your taste)
6. 1 chopped dry date (khajoor)
7.  4 to 5 kesar (saffron) threads.
8.  2 sliced almonds

This is going to be very easy, but not quick. if you want to make it yummy please have patience while you prepare. Because you tend to read the whole recipe in 5 mins and when you go for cooking it will test your patience.

Method:

1. Boil the water in vessel and pour rice in that.

2. Keep the rice in boiled water for 30 mins and keep it aside.

3. Pour the milk into a heavy-based pan and boil it for around 25 mins. 
     3.1. In between when the milk is boiling pour Saffron and crushed cardamom.
     3.2. Stir your boiling milk after some interval, else it will stick on the surface of vessel and     
             chances are it will get burnt..
4. After approx 25 mins, add rice to the boiling milk.
5. Cover the pan and let the rice cook with the boiling milk.Once the rice is easily breakable, it means your rice is cooked.
6. Add condensed milk to your boiling milk. 

7. Well the kheer preparation is done, sprinkle the sliced almonds and serve it hot. 

Want to try kheer after hot poories. Click below to look at poori's recipe

Poori or Puri

Poori or Puri, I will spell this as Poori. Poori's is special and when I say special it means that these are cooked  on a special occasion. It is liked by all the age group and loved by kids. I too love it and tried making this at home last Sunday (well this blog was in my draft from long time, so now do not remember when I made it) and it just came out perfect. Poori goes best with Potato gravy (in Hindi it is called as alloo ki sabji or alloo palya in kannada).  The dough of Poori can be of wheat/maida or a mix of wheat and maida, this depends on state to state in India. I have learned this from Namrata. Indeed I can never be as perfect as she is but I can try.

Did you know?

The name poori is derived from the Sanskrit word ‘purika’. Though, its origin is mystifying, but it is believed that it is originated in North India, especially in the Uttar Pradesh. In other Indian regions as well, it is called by different names. For example, ‘Luchi’ in Bengal. A bread in Georgian is also called ‘puri’.

Source

Preparation Time: 30 mins

Ingredients:.
Wheat, 

Water and Salt to taste

edible Oil

Well I am going to assume you know how to make a dough for chapati.  You can either use your hands or food processor for making Poori dough. Just remember the douch of Poori will be little hard then chapati dough. The reason for this is we need to fry them in Oil and the harder dough prevents the Poori's to absorb more oil. If you drop 2 to 3 drop of oil while making poori dough, the poories will absorb less oil. Your dough should like below:

Method:
1. Make a dough.

2. Once your dough is ready make small round balls. Apply little oill on the round balls.

3. Roll out the balls in circle, please do not make them too thin or thick.

4. Heat Oil in Pan.

5. Verify of your oil is properly heated up.- Put a very very size tiny (equivalent size of an mustard) piece of dough in heated oil, if your tiny piece of dough come up then your good to fry poories.

6. Now turn your flame in Medium.

7. Drop the rolled dough in the oil. (Be careful)

8.  Shake them continuously and take them out once the poori top crust turn little brown in color.

9. Hey we are done, You can serve them with potato gravy or any thing which you love it. Poori goes with any thing.

Want to try poories with some dry mashrooms