Seviyan Kheer

Kheer is one of the most loved indian desserts. No cakes and sweets can beat our traditional kheers. My mom and aunts still prepares only kheer or some halwa if we ask for something meetha. Whenever I organise a dinner party at home, this is the only dessert I serve as its quick to whip up and loved by all. Serve it warm or chilled, seviyan kheer is the perfect dessert to end a complete indian meal. Me and my husband, we both prefer it chilled so I refrigerate it for a few hours before serving. 

I make this kheer using thin seviyan which is easily availble in the market and not vermicelli. You can use vermicelli as well if you are ok with it. You will always find some roasted seviyan in my kitchen. These days roasted ones are easily available in the market also. If you have it handy, then this kheer will be ready in a few minutes, without any fuss. I made it today for dinner and thought of making a post as well. I am going to serve it with plain tikoni (triangle) parathas 😋 

Ingredients:

3 1/4 Cups milk
3/4 Cup roasted seviyan
1/3 to 1/2 Cup sugar
1 1/2 Tsp powdered green cardamom (elaichi)

Method:

In a pan, bring milk to boil and add roasted seviyan. Keep the flame low and cook for 7 to 10 minutes. The kheer will be thick by now. Now add cardamom powder, mix well and switch off the flame. Add sugar. Mix well. Let it cool and serve chilled.

I divided the kheer into two parts, added sugar in one part and jaggery in another. The kheer with jaggery tastes equally good.

Notes:

* If you want to add dry fruits (almonds, cashwes, raisins) then add them two minutes after adding the seviyan. Make sure they are roasted or fried in a little ghee. 

* I have used fresh cows milk, boiled and cream removed. 

* If you do not have roasted seviyan, then roast it with little ghee in low flame till they turn light brown in color and add to the kheer.

* You can add kesar (saffron) as well if you like the flavor. Soak a few strands in a tablespoon if warm milk and add it to the kheer after switching off the flame. 

Sooji Apple Halwa

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Happy Rakhsha bandhan folks. Hope everyone had a great day 🙂

This year it would be four times in a row that I haven’t tied rakhi to any of my brothers because nobody is in Hyderabad. The fact is we have no relatives in Hyderabad which sometime is a blessing and sometime its not. Anyway, my husband too misses his family a lot during any festive occasion so I make sure we celebrate every occasion as nicely as we can. Its raksha bandhan today so I made his favorite sooji halwa. I also had some apples so just added them to my normal sooji halwa. Taste and health both.

Its not easy to make any halwa. I had a great deal learning the art of making halwa. In fact, I have learnt making sooji halwa from my husband and now I proudly make some for him 😀 Patience ki dukaan hai wo and I have zero patience. He used to bhuno the sooji so nicely and that step is pretty important while making any halwa. I have used 2 tbsp of ghee in this halwa. Its completely your wish to increase the quantity. I have used some chopped apples and apple puree. You can completely skip using apples here to make only sooji halwa. A few almonds, cashews or raisins can be added as well.

There are two things you need to remember when you make halwa. 1st, roasting the sooji is really important and that too in low flame. Its quite a painful task but if you go wrong here, the texture of the halwa will turn bad. 2nd, the ratio of sooji and water is 1:2. Say if you are using 1/2 cup of sooji, you need to add only 1 cup water (not less or more than that). And the water needs to be hot and not cold.
Lets see how I make it. This recipe below serves two persons only.

Ingredients:
1/3 cup coarse sooji/bombay rava (thin variety of sooji won’t work)
2/3 cup water
2 tbsp ghee
1/3 cup chopped apples
1/3 cup apple puree ( I grated the apples)
3 tbsp sugar or as per the sweetness you desire
1 tsp cardamom powder

Method:
In a pot, take water and chopped apples. Keep the flame low or medium and let it come to a boil.
In a non stick pan, heat the ghee, keep the flame low and add sooji. Roast the sooji till it starts to change the color to brown. It will take atleast 5 to 7 minutes to get the right color but ONLY in low flame. By this time, the water will be hot. Add this water and apple puree to the roasted sooji. Be careful here. Stir, making sure no lumps are formed. Let it cook for 2-3 minutes. Add sugar, mix and cook till sugar melts. Add cardamom powder and mix. Switch off the flame. Garnish with some dry fruits if you wish to and serve.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you:)

Sabudana Kheer

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Festive season has begun, it brings lots of positive energy and of course food 😀 This is the month of saawan and we celebrate it by keeping fast on Mondays and no non veg for one month 😀 Some people also do not eat onion garlic during this period and shiv ji is worshiped. I have been keeping fasts from my childhood. As I have grown up in a joint family, keeping fast was not that difficult. We generally do not eat salt when fasting. Fruits, makhana and sabudana kheer is what we have during fast. Sabudana keer is quite easy to make. We don’t add any dry fruit, saffron or even cardamom to our sabudana kheer. We like it plain and simple. In fact, we dislike any kheer with dry fruits 😀 so sharing my simple sabudana kheer recipe below.

I don’t make this kheer only when I am fasting but on normal days too as this is my favorite kheer. This tastes best when chilled 😀 Do remember to soak sabudana in plain water a few hours before you start making it. I soaked it for 2 hours. You can also soak it for at least half an hour in boiled hot water. Soaking the sabudana is important as it reduces the cooking time and gets cooked perfectly under 10 minutes (have attached a few pics for reference). I prefer making the small grains of sabudana, not the bigger ones. In case, the milk thickens too much while cooking, you can add some hot milk to the kheer. This recipe below serves 2 people.

Ingredients:

1/4 cup sabudana
2 cups milk (any variety would work)
sugar to taste

Method:

In a pan, add milk and let it boil. Once the milk is boiled, add soaked sabudana and keep the flame low. Keep stiring the milk as it tends to burn from bottom. After a few minutes of cooking, the sabudana will turn transparent which shows its done. Switch off the flame and add sugar. Mix, let it cool and serve.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you 🙂

Tender coconut icecream

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Posting after almost a month. Keeping busy plus too lazy to post anything 😀 I recently visited Goa, a surprise trip planned by the husband. I personally believe its useless to visit any place during monsoons as rain makes it difficult to roam around. But I was so wrong. We had a great time in Goa. I hate getting drenched in rains and it was raining in Goa but it was an amazing experience, truly a rejuvenating one. We spent most of the times in or around the beaches, eating, relaxing and chitchatting under our umbrella.

Ok lets talk about the ice cream now. So we had this tender coconut ice cream in Goa for the first time. The manager of the restaurant suggested the same as its their specialty. We are not ice cream lovers and if we ever buy one, it gets difficult to finish it off but still thought of giving it a try, and it was amazing. The ice cream was mildly sweet with a very mild coconut flavor too. The best part was the chunks of tender coconuts in the ice cream, it took the flavor to a new level. Tender coconuts are easily available these days so thought of giving this ice cream a try and this is one of our favorites now. I have made this twice within a week.

I had some leftover whipped cream (tropolite) in the fridge so I used it. The original recipe used fresh cream. Plus the cream I used is a little sweet so I used approx half a cup of condensed milk and no sugar. First add, 1/3 cup and do a taste test. You can increase the quantity of condensed milk as per ur taste. This recipe gave the flavor just how we like it. I used coconut milk which I prepared at home. You can use ready made coconut milk too.  I have made this twice, once with homemade coconut milk and once with the store bought milk. There was not much of a difference. The ice cream didn’t have any ice crystals. Its too creamy and just perfect.

To make coconut milk at home, take 1 cup fresh chopped coconut, grind it in mixer grinder using 1 cup of lukewarm water and strain in muslin cloth or a strainer. Now take a spoon, and press the coconut mixture so that all the milk is extracted. This is the 1st extract which is called thick coconut milk (use this for the ice cream). Now add the coconut mixture again to the grinder, add a cup of water, grind and strain. This milk is the thin one. You can use this thin milk to make gravies etc.

Ingredients:

1 cup whipped cream
1 cup coconut milk
1/2 cup sweetened condensed milk (increase/decrease per ur taste)
Tender coconut cream from 2 coconuts, chopped finely

Method:

Mix together whipped cream, coconut milk and condensed milk together. Add chopped coconut cream to the prepared mixture, mix nicely and transfer it to an airtight box and keep it in the freezer. After 2 hours, take out the semi frozen ice cream and blend it in a blender. Transfer it again to the box and refrigerate overnight. Done!! Serve as and when needed.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you 🙂