Recipes, Sweets

Rice Pudding

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Doodh Pak

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Serves: 4

Ingredients
  • 2 cups whole milk (doodh)
  • 2 cups half and half
  • ½ cup uncooked basmati rice
  • 1 tablespoon ghee (optional)
  • ½ cup sugar or more
  • ⅛ teaspoon saffron (kesar) threads
  • ½ teaspoon ground cardamom (elaichi)
  • ¼ teaspoon ground nutmeg (jaifal)
  • 2 tablespoons slivered almonds (badam), for garnish
Directions
  1. Rinse rice with water until water is clear. Let excess water drain and combine with ghee if using in a small mixing bowl. Set aside.
  2. In a small mixing bowl combine saffron with 1 tablespoon of milk and set it aside to dissolve.
  3. Combine milk and half and half in a large non-stick pot or a Dutch oven and bring to a boil on medium heat, 8 to 10 minutes. Lower the heat and let milk simmer for 10 minutes. Stir in between so that milk does not boil over.
  4. Change heat to medium. Add rice and immediately stir to keep rice kernels separate. Let rice cook until tender, 15 to 20 minutes, stirring in between.
  5. Add sugar, saffron milk and let doodh pak simmer for 10 minutes or so to let sugar dissolved and the liquid from sugar to evaporate, stirring frequently. Add more sugar if needed.
  6. Off heat add cardamom, nutmeg and mix. Garnish with almonds and before serving. Can be served warm or chilled with Puri.

 

 

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Kheer

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Serves: 4

You will find this recipe in most region of India.
Ingredients
  • 1 cup uncooked basmati rice
  • 2 cups whole milk
  • ½ cup sweetened condensed milk
  • 1 to 2 teaspoons sugar, if needed
  • 1 teaspoon ground cardamom
  • 1 tablespoon slivered almonds, for garnish
  • 1 tablespoon unsalted pistachios, finely chopped, for garnish
Directions
  1. Rinse rice with water until water is clear. Let excess water drain and set aside.
  2. In a non-stick medium pot or a Dutch oven bring milk to a boil on medium heat, 7 to 8 minutes. Stir in between so that milk does not boil over.
  3. Add rice and immediately stir to keep rice kernels separate. Let rice cook until tender, 15 to 20 minutes, stirring in between.
  4. Once rice is cooked add condensed milk and let kheer cook for 10 more minutes to make it creamy, stirring frequently.
  5. Add more sugar if needed. Off heat add cardamom and mix. Garnish with almonds and pistachio before serving. Can be served warm or chilled.

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Recipes, Vegetable Forward

Makai no Chevado

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Makai no Chevado

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Serves: 6 servings

This is my cousin Sukeshi's recipe of spicy corn (makai) pudding. The way she makes it, it tastes exactly like her mother's (my aunt Ramamasi) famous Makai No Chevado. In summer, we used to have Chevada party with friends and family and my aunt used to make Makai No Chevado.
Ingredients
  • 2 lbs. Fresh corn, shucked and grated (about 3 cups corn pulp)
  • 4 cups whole milk
  • 3 tablespoons or more olive oil or coconut oil
  • 1 ½ teaspoons brown mustard seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon asafetida
  • 2 dry red chilies (optional)
  • 10 to 12 curry leaves
  • 2 jalapeno or serrano chilies, minced
  • 1 inch piece of ginger, minced
  • ½ teaspoon turmeric
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground clove
  • ½ teaspoon ground cinnamon
  • ½ teaspoon garam masala
  • 1 teaspoon salt or to taste
  • 3 tablespoons fresh lime juice
  • 2 tablespoons grated fresh coconut
  • 2 tablespoons cilantro, for garnish
Directions
  1. Heat oil in a wok or a frying pan on medium high heat until shimmering. Add mustard seeds and let them sizzle. Add dry red chilies, asafetida and sesame seeds. Immediately add curry leaves, green chilies and ginger and sauté it for 30 seconds.
  2. Add corn pulp in to this vaghar (tadka). Add dry spices to corn pulp. Stir the mixture to combine everything. Reduce heat to low and sauté the corn pulp until translucent and most of the water is evaporated, about 30 minutes. It will release some oil also. While sautéing if corn sticks on bottom, add more oil.
  3. Increase the heat to medium and add the milk, stirring constantly. Let milk come to a boil. Reduce the heat to low and cover the pan and let it simmer for 30 to 40 minutes. Stir the Chevado in between so that it does not stick to the bottom and milk does not boil over.
  4. Once the mixture has reached soft pudding like consistency, add salt, half of coconut and lime juice. Stir properly and let it simmer on the low heat until it starts releasing oil, about 10 minutes. If the Chevado is too dry you can add some water.
  5. Remove from the heat and garnished with remaining coconut and cilantro. Serve warm as a side dish or with Puri. Serve lime quarters on the side.

 

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