Showing posts with label Alphabet Challenge. Show all posts
Showing posts with label Alphabet Challenge. Show all posts
Showing posts with label Alphabet Challenge. Show all posts
Showing posts with label Alphabet Challenge. Show all posts

Aloo Phulkopir Dalna#AlphabetChallenge

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.

Ingredients
1 Medium size Cauliflower - cut into small florets
2 Large Potatoes- peeled, cubed
1 Large Tomato - skinned, chopped
1 Teaspoon Cumin seeds
1/2 Teaspoon Asafoetida
1 Bay leaf
2 Tablespoon Ginger - grated
½ Teaspoon Turmeric powder
1 Teaspoon Chilli powder
1 Teaspoon Cumin powder
1 Tablespoon Coriander powder
½ Teaspoon Garam Masala powder
2 Tablespoon Coriander leaves - chopped
2 Tablespoons Oil
2 Tablespoons Ghee
Salt to taste
Method
Immerse the cauliflower in warm water for 10 minutes, then rinse and keep aside.
Heat oil and ghee in a pan , add the cumin seeds, bay leaf and stir fry for a second add the turmeric, asafoetida, red chilly powder, ginger and little water fry for two minutes till moisture evaporates. Then add the potatoes and fry on high flame till the potatoes are slightly brown. Once the potatoes are lightly fried, add the cauliflower florets, mix well. Add salt, tomatoes stir for a minute or two. Cover and cook on medium flame for about five minutes. 
Add cumin , coriander powder, mix well. Add little water, cover and cook for two-three minutes. Add more water, enough to make a thick gravy. Cover and cook, for five minutes. Check and see if the the cauliflower and potatoes are cooked well. Add the garam masala powder. Turn off the heat.
Garnish with coriander leaves. Serve steaming hot with steamed rice and fried papad.
Labels: Alphabet Challenge, Vegetarian, No Onion No Garlic, Bengali, Indian, Main course, Sabzi
Let's take a look at the recipes being shared today with Alphabet "A" 
Jolene’s Recipe Journal: Aglio e Olio Pasta
Sneha’s Recipe: Aloo Phulkopir Dalna
Karen’s Kitchen Stories: Apple Latkes
A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette
Blogghetti: Apple Pie Tacos
Magical Ingredients : Artichoke Baby Greens Dip
Mayuri’s Jikoni: Avocado, Bean & Mango Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes
A Messy Kitchen: Dianna’s Almond Cake
Food Lust People Love: Roasted Asparagus Soup
Culinary Cam: The Polarizing Anchovy + Egg Salad 

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.Ingredients 1 Medium size Cauliflower - cut into small florets 2 Large Potatoes- peeled, cubed 1 Large Tomato - skinned, chopped 1 Teaspoon Cumin seeds 1/2 Teaspoon Asafoetida 1 Bay leaf 2 Tablespoo...

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Kiwi Yogurt Whip#AlphabetChallenge

There are times when I have a mild sweet craving, but, you want to have something that's healthy and not sugary. Then this fresh fruit kiwi whip is a great thick dessert which is not very sweet, yet packed with fresh fruit, and satisfying - perfect to satisfy that sweet tooth craving.

Ingredients
1 Cup Fresh Yogurt
1 Kiwi - washed & peeled
1 Banana - peeled

Method
Cube the peeled Kiwi and chop the banana.
Place with yogurt in a blender. Give it a good whiz. The fruit should be pureed and blended into the yogurt.
Pour into glasses or bowls, and pop into the freezer for a couple of minutes.
Remove from the freezer and serve chilled.
Enjoy!!
Labels: Glass Verrines, Juices, Healthy, Alphabet Challenge Kiwi, Banana
Let's take a look at the recipes being shared today with Alphabet "Y" 
Jolene’s Recipe Journal: Gingerbread Cinnamon Rolls 
Sneha’s Recipe: Kiwi Yogurt Whip 
A Day in the Life on the Farm: Tzatziki 
Mayuri’s Jikoni: Thandai Baked Yogurt 
A Messy Kitchen: Yuzu Pie 
Magical Ingredients: Yuca Paratha 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jalapeño Yellow Cornmeal Brown Sugar Cookies

There are times when I have a mild sweet craving, but, you want to have something that's healthy and not sugary. Then this fresh fruit kiwi whip is a great thick dessert which is not very sweet, yet packed with fresh fruit, and satisfying - perfect to satisfy that sweet tooth craving. Ingredients1 Cup Fresh Yogurt1 Kiwi - washed & peeled1 Banana - peeledMethodCube the peeled Kiwi and chop the...

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Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 
Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method
Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.
In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 
Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!
Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another y...

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Cheesy Wafer Pav - Mumbai Street Food#AlphabetChallenge

This is an unique/innovative street food. Street vendors are getting so innovative now days, you find new snacks created by them. This may seem like a totally bizarre dish, but it’s worth a try! 
There is no fancy prep required for this. Just a handful of chips thrown inside a pav with different sauces that they use chiptole sauce, piri piri or schezwan masalas, some onion and lots of cheese. You can use any spicy or non spicy sauce you want according to you taste buds. Try this and you will love this street food, wherein all are going ga..ga over it!
Made this for friends and they enjoyed it.
Ingredients
Pav - I used this Single Rise Brioche Dinner Rolls
Homemade Keto Chipotle Sauce
Mint Chutney
Spicy Lay Wafers
Grated Cheeza Cheese
Method
Take the pav slit it from between then apply chipotle sauce and mint chutney then place lays on both the pav's. 
Then add cheese and cover it on each other top it with so more cheese and grill / toast it. 
Grate some more cheese on top and your Cheesy Wafer Pav is ready. It does look tempting right? Enjoy!!
Labels: Wafers, Alphabet Challenge, Laadi Pav, Sauces, Chutney, Cheese, Street food, Mumbai
Let's take a look at the recipes being shared today with Alphabet "W" 
Jolene’s Recipe Journal: Whole Wheat Waffles  
Karen’s Kitchen Stories: Homemade Wonton Soup with Pork and Ginger
Food Lust People Love: Honey Walnut Brittle 
Sneha’s Recipe: Cheesy Wafer Pav 
A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail
Mayuri’s Jikoni: Walnut Chocolate Tartlets
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing
Magical Ingredients: Wintermelon Whole Wheat Paratha

This is an unique/innovative street food. Street vendors are getting so innovative now days, you find new snacks created by them. This may seem like a totally bizarre dish, but it’s worth a try! There is no fancy prep required for this. Just a handful of chips thrown inside a pav with different sauces that they use chiptole sauce, piri piri or schezwan masalas, some onion and lots of cheese. You...

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Veggies Mixed Dal Khichdi#Alphabet Challenge

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.
Serves 7
Measurement 1 cup = 150 ml
Ingredients
1 Cup Rice
1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
8 Cups Water
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Meat Masala
¼ Teaspoon Red Chilly Flakes
Salt to taste
1 Tablespoons Desi Ghee
10 French Beans - chopped
1 Small Potato - diced
1 Carrot - diced
½ Cup Green Peas
8 Florets Cauliflower
1 Medium Onion - chopped
1 Medium Tomato - chopped
1 Teaspoon Ginger Garlic paste
½ Teaspoon Cumin seeds
For The Tadka
2 Tablespoons Desi Ghee
1 Teaspoon Mustard seeds
2 - 3 Button Red Chillies
¼ Teaspoon Asafoetida
¼ Teaspoon Red Chilly powder
Method
Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.
In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 
Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.
Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 
Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
For The Tadka
Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.
Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 
Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 
Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  
Sneha’s Recipe: Veggies Mixed Dal Khichdi 
Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 
 Mayuri’s Jikoni: Vegetable Cutlets
A Day in the Life on the Farm: Vietnamese Chicken Stirfry
A Messy Kitchen: Tropical Vols Au Vents 
 Food Lust People Love: Spicy Vinegar Braised Chicken
Magical Ingredients: Val Dal Veggie Paratha
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.Serves 7 Measurement 1 cup = 150 mlIngredients 1 Cup Rice1 Cup Mixed D...

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Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.
Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method
Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.
Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian
Let's see what other recipes are being served in alphabet "U" today..

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. Thi...

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Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...
Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream 
1 Teaspoon Green Chutney

Method
Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip
Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets 
Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome. 
Labels: Tender Coconut Meat,Kebabs,Starters,Chutneys & Dips, Alphabet Challenge, Vegetarian, Vegan, Gluten free, Indian
Let's see what other recipes are being served in alphabet "T" today..
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Chicken Tenders with Crushed Fritos
A Messy Kitchen: Blackberry Tiramisu
Karen’s Kitchen Stories: Chicken Teriyaki Rice Bowls
Food Lust People Love: Stuffed Turkey Cutlets
Jolene’s Recipe Journal: Taco Tater Skins
Sneha’s Recipe: Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
Palatable Pastime: Thai Basil Chicken (Gai Pad Krapao)
Culinary Cam: Toasted Croutons
Mayuri’s Jikoni: Tomato Onion Chutney
A Day in the Life on the Farm: Tomato Tart
Blogghetti: Turkey Cuban Sandwich Puffs  

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...Ingredients 1 Tender Coconut Meat - chopped finely1 Potato - boiled and mashed2 Green chilies - finely chopped3 Cloves Garlic - finely chopped1 Tablespoon Coriander leaves - finely choppedSalt to taste2 Tablespoons Corn flourOil to fryFor The Dip...

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Shami Kebabs#AlphabetChallenge

This is a quick & easy method of making Shami kebabs. In this boiled dal is used since it will make this easy and cooks quickly, and the flavor because of overcooking is lost if we use uncooked dal. These kebabs are so soft and delicious.
Serves 8
Makes around 15 to 16
Ingredients

1 Tablespoon Oil
½ kg Beef Mince - can use Lamb/Mutton/Chicken
125 Grams Chana Dal - soaked
1 Inch Big Piece Ginger - roughly chopped
5 Cloves Garlic - roughly chopped
6 - 8 Whole Red Chilies - do not break them into pieces
2 Medium Onion - sliced
3 Green chilies - finely chopped
1 Teaspoon Salt
1 Cup Water 
Whole Spices
2 Cinnamon Sticks - make small pieces
10 Cloves
3 Brown Cardamoms
4 Green Cardamoms
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Pepper corns
1 Bay Leaf
Other Ingredients
2 Tablespoons Coriander leaves- finely chopped
2 Tablespoons Mint leaves - finely chopped
For Frying
2 Eggs - lightly beaten
Oil as required
Method
In a pressure pan add the soaked and washed chana dal and cook till the dal is done but yet firm. Drain and keep aside.
In a same pressure pan heat oil add ginger, garlic and mince fry well on medium low flame, then add all whole spices, Kashmiri red chillies, onions, green chillies, add boiled gram dal, then fry well add salt , water and cover it with a lid and let it cook till the mince is done. Open the lid and dry up all the water. The mince should be dry and free of moisture. Cool it then grind it in small mixer jar little quantity at a time till it forms a smooth paste, Take it out on to bowl now feel for any whole spices ( because the some of the spices do not grind to a paste, however much time you will grind it) remove and discard them. Mix all well taste for salt, add finely coriander leaves and mix well.
Divide this into equal portions and roll it into a ball then flatten and make slightly thick kebabs. Smoothen the edges. Like wise make all and keep aside. At this stage you can freeze them ( see notes) .
For Frying 
Heat oil in broad frying pan.
In another bowl beat eggs add and pinch of salt and red chilly powder.
Dip each kebab in egg mixture, fry till golden on medium high flame on both sides. Serve with onion, tomato rings and sprinkle of mint leaves.
These are so soft and mouth melting, handle them gently while serving. Enjoy with green chutney or Sriracha sauce.
My Notes
At this stage you can freeze ( see notes) them in a single layer in a tray when they harden then store in a airtight container.
When you want to fry them., Dip them egg and shallow fry in hot oil. ( all is cooked so fry in hot oil) Do not thaw them or else it will disintegrate when you are frying.
Labels: Alphabet Challenge, Mince, Kebabs, Appetizer, Indian, Beef, Keto, Low Carb
Let's take a look at the other Alphabet "S recipes" being shared today.....
Blogghetti: Air Fryer Sausage Balls
Culinary Cam: Buttermilk Shortcakes with Macerated Berries
Food Lust People Love: Cheesy Sausage and Egg Casserole
Karen’s Kitchen Stories: Cold Sesame Noodles
Mayuri’s Jikoni: Schezwan Sauce
Sneha’s Recipe: Shami Kebabs
A Day in the Life on the Farm: Southern Style BBQ Shrimp
Magical Ingredients: Spanakoparatha
A Messy Kitchen: Strawberry Mint Spritzers
Jolene’s Recipe Journal: Summer Squash Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken  

This is a quick & easy method of making Shami kebabs. In this boiled dal is used since it will make this easy and cooks quickly, and the flavor because of overcooking is lost if we use uncooked dal. These kebabs are so soft and delicious.Serves 8 Makes around 15 to 16 Ingredients 1 Tablespoon Oil ½ kg Beef Mince - can use Lamb/Mutton/Chicken 125 Grams Chana Dal - soaked 1 Inch Big Piece Ginger...

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Pressure Cooker Rice Kheer With Homemade Masala Milk Powder#Alphabet Challenge

This is a thick and super delicious kheer. You will not be able stop enjoying this sweet dessert, that I assure you!!

Cup Measurement - 250Ml
Ingredients
½ Cup Basmati rice
1½ Cup Cups Water
1 Cup + 1 liter Milk
1 Teaspoon Desi Ghee
¼ Teaspoon Saffron Pinch
1 Teaspoon Cardamom powder
1½ Cup Sugar
2 Tablespoons Homemade Milk Masala Powder
2 - 3 Tablespoons Sliced Almonds Pistachios
2 - 3 Tablespoons Sliced Pistachios
2 - 3 Tablespoons Sliced Cashew nuts
Homemade Masala Milk Powder
10 Grams Almonds
10 Grams Pistachio
10 Grams Cashew Nuts
10 Grams Charoli/Chironji /Cuddapah Almond
25 Grams Sugar
¼ Teaspoon Saffron Strands
¼ Nutmeg powder
10 Cardamoms
15 Grams Milk Powder
Method
Wash the rice well till the water is clear. Drain and keep aside.
In a pressure cooker the rice, water, 1 cup milk, desi ghee, pinch of saffron. 
Cook on high heat till first whistle and low heat for 10 minutes. Add 1 liter milk and mix well. Blend with a stick blender till you can see small grains of rice ( rice kani). 
Bring to boil and add 1½ cup of sugar, 2 tablespoons of the homemade masala milk powder,
lots of sliced nuts like almond, chironji, pistachios and cashewnuts (reserved a few for garnish). Cook on low heat for 10-15 minutes, keep stirring at intervals. Cook till desired thickness and serve hot or cold as you desire.
Garnish with sliver varaq and chopped nuts.
For The Homemade Masala Milk Powder
Grind all in a small mixer jar to a slightly coarse powder. This stays good for months in the refrigerator.
Labels: Alphabet Challenge, Kheer, Rice, Gluten free, Festival Sweets, Dessert, Milk, Homemade, Masala
Let's take a look at the other R recipes being shared today.....

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheeseburger Broccoli Rice Soup Casserole
Food Lust People Love: Leek and Lobster Mushroom Risotto
Karen’s Kitchen Stories: Pan-Seared Scallops with Black Beans and Red Pepper Sauce
A Day in the Life on the Farm: Pineapple Fried Rice
Sneha’s Recipe: Pressure Cooker Rice Kheer With Homemade Masala Milk Powder
A Messy Kitchen: Rabrabrakake: Norwegian Rhubarb Cake
Mayuri’s Jikoni: Ragi Shavige Uppitu
Jolene’s Recipe Journal: Raspberry Ricotta Pancakes
Magical Ingredients: Red lentil Paratha
Palatable Pastime: Ring Noodle Tuna Salad (Minnesota Style)
Blogghetti: Roasted Rosemary Potato Peelings
Culinary Cam: Rose Petal-Strawberry Granita   

This is a thick and super delicious kheer. You will not be able stop enjoying this sweet dessert, that I assure you!!Cup Measurement - 250MlIngredients ½ Cup Basmati rice 1½ Cup Cups Water 1 Cup + 1 liter Milk 1 Teaspoon Desi Ghee ¼ Teaspoon Saffron Pinch1 Teaspoon Cardamom powder 1½ Cup Sugar 2 Tablespoons Homemade Milk Masala Powder 2 - 3 Tablespoons Sliced Almonds Pistachios 2 - 3 Tablespoons...

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