Sneha's Recipe

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

In: Alphabet Challenge, Dessert, Festival Sweets

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

6 comments

Super Delicious Keto Salad#SundayFunday

In: American, Avocado, Egg

This is a sugar-free, sweet and tangy salad and is favorite of ours. Since this salad & dressing contains a hard boiled egg, I would recommend using it up within 3 -4 days.

Ingredients
2 Medium Tomatoes
1 Avocado - diced
1 Cucumber - diced
2 Boiled Egg - chopped
2 Tablespoons Coriander Leaves - chopped
1 Cup Lettuce Leaves - shredded - optional
3 Tablespoons Black & Green Olives - sliced
1 Green Chilly - chopped
3 Tablespoons Keto Thousand Island Dressing
Method

Just mix all the salad ingredients together, drizzle the Keto Thousand Island Dressing . give a good mix.

Serve & Enjoy!!

Labels: American, Egg, Keto, Avocado, Olives, Tomato, Salad, Homemade, International Cuisine, Sunday Funday

BBQ Chicken Ranch Salad from A Day in the Life on the Farm
Caprese Prosciutto Salad from Food Lust People Love
Mexican Street Corn Salad from Karen's Kitchen Stories
Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
Strawberry & Green Bean Salad from Mayuri's Jikoni
Super Delicious Keto Salad from Sneha's Recipe
Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam

4 comments

Brinjal And Tomato Chutney#SundayFunday

In: Aubergine, Baigan, Brinjal

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients
1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method

Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney.

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday

Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
Sneha's Recipe: Brinjal and Tomato Chutney
Mayuri's Jikoni: Dahi Baingan
Karen's Kitchen Stories: Eggplant Gratin
Food Lust People Love: Griddled Eggplant Salad
Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
Palatable Pastime: Szechuan Eggplant

4 comments

Quick Potato Instant Sambar - Without Dal#AlphabetChallenge

In: Alphabet Challenge, Breakfast, Brunch

Sambar is one of the staple dish in a South Indian house. of all time. It pairs well with dosa, idly and even rice. I have posted few recipes on my blog. You can check all of them below. This Quick Potato Instant Sambar made without Dal is an easy recipe to try when you don't have that much time on hand or other vegetables.

Ingredients 3 - 4 Baby Potato – cut into halves
1 Small Onion – cut into four parts
1 Medium Tomato – – roughly chopped
2 Green Chillies – slit and de seeded
1½ + 1½ Homemade Instant Sambar powder
1 Teaspoon Heaped Tamarind - soaked in warm water
1 Teaspoon Jaggery or Sugar
1 Teaspoon Level Salt or to taste
A Sprig Curry Leaves
1 Tablespoon Chopped Coriander leaves
1 Tablespoon Oil
For The Tadka/Tempering

2 Tablespoons Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
2 Whole Dried Red Chillies
A Pinch Asafoetida
A Sprig Curry leaves

Method

Heat a pot with a tablespoon oil, add in potato, tomato, onions, green chillies, 1½ tablespoon Homemade Instant Sambar powder, mix well. Add 600 Ml water and bring it to a rolling boil, cover, reduce the flame to low and let it simmer it for 20 to 30 mins till the potato is cooked. When the potato is cooked add the remaining 1½ tablespoon Homemade Instant Sambar powder, tamarind pulp, salt and jaggery and add water to adjust the sambar consistency. Mix well and simmer for 5 minutes so that the flavors can marry.

If at this stage you feel the sambar is watery, just mash one piece of potato, this will thicken the gravy when it slightly cools.

For The Tadka/Tempering

Heat oil in a tadka pan, add in mustard and cumin seeds when they crackle add, whole red chilly , the asafoetida and mix well, add the curry leaves and take off flame. Wait for a minute then add just ½ teaspoon Kashmiri red chilly powder , to give a nice color to the sambar.

Pour this over the sambar and cover with a lid so that flavors can blend. After 5 minutes, mix it lightly, add in coriander leaves.

Serve with rice or idli or dosa.

Labels: Sambar, Instant Sambar Masala Powder, South Indian, Potato, Vegan, Gluten free, Vegetarian, Main course, Breakfast, Brunch, Idli, Dosa, Alphabet Challenge

A Day in the Life on the Farm: Asian Quinoa Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
Food Lust People Love: Cointreau Glazed Orange Quick Bread
Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
Palatable Pastime: Quebecoise Pommes Persillade
Culinary Cam: Quesabirria Tacos
Magical Ingredients: Queso Paratha
Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal
A Messy Kitchen: Quinoa Crunch Bars
Mayuri’s Jikoni: Quinoa Paniyaram
Blogghetti: Sheet Pan Quesadillas
Karen’s Kitchen Stories: Whole Wheat Quinoa Bread

7 comments

Eggless Fruit & Nut Chocolate Banana Loaf#BreadBakers

In: Banana, Bread Bakers, Breads

This a soft moist decadent no butter no egg banana loaf. A decadent chocolaty loaf. Perfect for picnics or kid's lunch box.
Ingredients
Dry Ingredients
1½ Cups All Purpose Flour
½ Cup Caster Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda ¼ Teaspoon Salt
Wet Ingredients
2 Overripe Bananas
½ Cup Yogurt
¼ Cup Oil
¼ Teaspoon Vanilla Extract
Other Ingredients
100 Grams Fruit & Nut Chocolate - cut into small pieces

Method

Sieve all the dry ingredients in a bowl. Add half of the chocolate pieces mix and keep aside.
In a large blender jar add all the wet ingredients blend it smooth.
Add it to the dry ingredients and mix it with a spatula, do not overmix the batter.

Pour it into a greased and lined loaf pan. Level the batter and add the remaining chocolate pieces, press them lightly and bake in preheated oven for 40 - 45 minutes at 180°C.

After 40 minutes do a toothpick test to check if it comes out clean.

Cool it on a wire rack.

When completely cooled slice and enjoy!! Enjoy!!

Here are more delicious yet super easy to make Banana recipes for you.

Mangalore Buns
Coconut Flour Banana Bread - Gluten & Sugar Free

Spelt Banana Bread Banana Nut Bread
Sourdough Banana Appe
Banana and Chocolate Chip Flower Cake
Dulce De Leche Banana Cake

Chocolate & Banana Pancake

Labels: Breads, Bread Bakers, Quick Bread, Chocolate, Banana, Eggless, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Picnic Bread.