Firni/Phirni#AlphabetChallenge

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½ Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.  Refrigerate it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "F"

Jolene’s Recipe Journal: French Onion Soup

Blogghetti: Sheet Pan Chicken Fajitas

Karen’s Kitchen Stories: Fluffy Focaccia with Garlic Oil and Herbes de Provence

Sneha’s Recipe: Firni/Phirni

Food Lust People Love: Fish Sauce Roasted Chicken

Mayuri’s Jikoni: Fattoush Salad

A Messy Kitchen: Fennel, Tangerine & Olive Slaw

A Day in the Life on the Farm: Roasted Vegetable Farro Bowl

Culinary Cam: Fig Leaf-Wrapped Cheese 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sausage Meatballs with Vodka Fennel Sauce  

Homemade Rice Wine#SundayFunday

This is my mother's recipe. A tried and tested recipe. My mother use to make this often and we all loved having this wine. By the way my mother use to prepare another different rice wine using raisins also will make and post this soon.. means maybe another Christmas.

Ingredients

275 Grams Raw Rice
3 Grams Fresh Yeast
1 Kg Sugar
2 Big Sour Limes juice
2 Liters Water
90 ML Gin
Other Requirements
5 - 6 litres Sterlized Glass or Ceramic jar (‘Buyaon’ in East Indian/ ‘Bharani‘ in Marathi)
a long Wooden spoon or stick to stir the contents
3 Sterilized Liquor Bottles around 750 ML Each
A Strainer
A large clean & dry steel pot to strain out the contents
A clean & dry funnel to pour the wine into the bottle

Method 
Wash the rice in water twice. The third time use boiled and cooled water to give it a final rinse. Keep aside.

Boil the water and keep it aside. When the water is luke warm, add rest of the ingredients. Fill this into a sterilized buyaon / jar along with dried yeast, sugar, sour lime juice, and stir the sugar until it is mixed well (doesn’t need to dissolve right away as granulated sugar will take sometime to dissolve). Cover the mouth of the jar with a clean cloth and lightly place the lid.

Keep the jar in a warm dry place of your kitchen. Stir the contents with the wooden spoon/clean wooden stick once a day, for two days. On the third day strain out the liquid and separate the rice. Grind the rice to a very coarse paste, pulsing it just two or three times.

Pour the liquid and the ground rice into the jar again and give it a good mix. 

Cover the mouth with the cloth and place the lid lightly. Keep this to ferment for 21 days undisturbed( do not stir it at all).

After 21 days, strain with a fine muslin/cheese cloth this into a another big sterilized jar which can hold all the wine. Ensure that the jar is placed where they needn’t be moved around (this is because the decanting process requires the containers to be absolutely still as the sediment settles to the bottom of the bottles). 

Next day again strain the wine with a muslin cloth carefully seeing that the sediment that's settled at bottom of the jar is still. Repeat this process another 2 times for the next two days.

On the third day add the gin and give it a good stir. Keep this again for a day or two. 

Now the final straining of the wine and it's ready to serve.
Cheers & Merry Christmas!

Check here also the other Homemade Wine Recipes

Ginger Wine
Orange Wine
Labels: Wine, Yeast, Christmas, Sugar, Rice, Sunday Funday, Homemade

Today we are in sharing recipes to spread Christmas cheer, like Cocktail or Mocktail recipes. Let's see what everyone is sharing here!

• Amy's Cooking Adventures: Gingerbread Mule 
• Mayuri's Jikoni: Homemade Pear Cider 
• Sneha's Recip: Homemade Rice Wine 
• Food Lust People Love: Spiced Hot Toddies 
• Karen's Kitchen Stories: The Sugar Plum Cocktail 
• A Day in the Life on the Farm: Winter White Cosmopolitan 
• 
  

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 

Blogghetti: Homemade Vanilla Latte 

 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

Belizean Rice and Beans#EaTTheWorld

Rice and Beans is one of the most popular foods in Belize and the national dish of the country. The rice is cooked with coconut milk to give the dish a rich, tropical flavor but it’s made even more tasty by the addition of red kidney beans! . Serve this as a side with any protein for a yummy meal! The  beans add some protein and fiber to the dish, making it more filling and healthy to eat.
The best part of this recipe that it is vegan and gluten free. For this recipe I have used dried kidney beans, you can use a can of cooked beans to reduce the time and make a quick meal.

Serves 3
Ingredients
To Cook The Beans
1/3 Cup Dried Red Kidney Beans
1½ Cup Water
Salt to taste
To Make The Rice & Beans 
1 Cup Long Grain Rice
Cooked Red Kidney Beans
1 Small Onion - chopped
1 Clove Garlic - chopped
½ Teaspoon Dried Thyme

1 Cup Coconut milk
2 Cups Water - I used 2nd & 3rd extract of the coconut milk 
Salt, to taste
2 Tablespoons Oil or Desi Ghee

Method

Rinse the beans in water and soak them for at least 4 hours. Then place them in pressure cooker with water, and cook on high for one whistle then reduce the flame and cook it for 10 minutes on medium look flame. When cooker cools open and check if the beans are cooked but firm. Drain the beans and keep aside.

In a large heat oil add the onions and garlic sauté till the onions are translucent. Then add the rice and sauté for a minute or two. Add salt, thyme, cooked beans, thin & thick coconut milk. Lightly give it good mix. Bring this to a rolling boil and place the lid, on the pot, reduce the flame to medium low, let it cook for 10 - 15 minutes. After 12 - 15 minutes remove the lid and check if the rice is cooked and all the moisture is absorbed by the rice. Fluff the rice with a fork. Serve hot with potato salad or any protein of your choice. Enjoy this Belizean Rice & Beans!

Labels: Belize, International Cuisine, Rice, Red Kidney beans, Coconut milk, Vegan, Gluten Free, Main Course, Eat The World 

Belize Final HTML

• Belizian Panty Ripper by A Day in the Life on the Farm
• Belizean Rice and Beans by Sneha's Recipe
• Pan de Muerto by Amy's Cooking Adventures
• Two French Sweets that Landed in Belize: Rum Cakes and Coconut Sugar Cakes by Culinary Cam

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   

Rice Pizza With Tandoori Chicken#BreadBakers

This is a gluten free quick pan pizza that will get ready in just few minutes. It's an easy dinner or evening snack recipe. To make the rice pizza more delicious, I have used sugar free tomato sauce and homemade mayonnaise mixture here for the topping. If you want, you can use tomato ketchup instead of pizza sauce. I have used leftover rice to make this recipe.

Cup Measure 250 Ml
Ingredients
For The Chicken Marination
1 Tablespoon Thick Yogurt
155 Grams Boneless Chicken - cut into tiny cubes
¼ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
1 Teaspoon Homemade Tandoori Masala
Other Ingredients
½ Tablespoon Oil
¼ Cup Finely Chopped Onions
1 Cup Cooked Rice 

1 Teaspoon Oregano 

½ Teaspoon Red Chilly Flakes
2 Eggs
A Pinch of Salt
1 Tablespoon Butter
1 -2 Tablespoons Sugar Free Pizza Sauce or as required
Mozzarella Cheese - as required
For The  Topping Sauce
1½ Tablespoons Tomato Ketchup
2 Tablespoons Mayonnaise - Homemade 
Method

Pour the milk and lemon juice in a bowl, give it a good mix then add rest of the ingredients along with chicken and marinate it for at least 15 minutes
Heat ½ tablespoon oil in a pan add the onions and sauté till they soften a little add the chicken till fully cooked and the mixture is dry (no moisture). Keep this aside.

In another bowl add the rice, salt, half of the oregano and egg and mix well.
Heat butter in another pan add the rice and egg mixture, spread it evenly to form a pizza. 

Cover and let is cook on low flame till the bottom is golden brown for about 3 minutes. Then flip it with the of a plate,

Spread the pizza sauce then top it with cooked chicken mixture evenly. Top it with mozzarella cheese, cover and cook till the cheese melts.

Sprinkle the remaining oregano, red chilly flakes. 

Remove on to a serving plate.

For The Topping Sauce

Mix both the ingredients well. Drizzle on the pizza and enjoy.
Labels: Pizza, Gluten free, Rice, Chicken, Bread Bakers, Breads

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. 

More Gluten Free Pizzas from The Bread Bakers: 

• Cook with Renu: Gluten Free Millet Pizza
• Food Lust People Love: Parbaked Gluten Free Pizza Crust
• Sneha’s Recipe: Rice Pizza With Tandoori Chicken
• Karen's Kitchen Stories : Spicy Corn Pizza