Saturday, February 28, 2009


After some of my recipe posts i decided to write something interesting and true.
1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince and dinner like a beggar.
3. Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.
4. Live with the 3 E's -- Energy, Enthusiasm, and Empathy.
5. Make time to practice meditation, yoga, and prayer.
6. Play more games.
7. Read more books than you did in last year.
8. Sit in silence for at least 10 minutes each day.
9. Sleep for 7 hours.
10. Take a 10-30 minutes walk every day. And while you walk, smile.
1. Don't compare your life to others'. You have no idea what their journey is all about.
2. Don't have negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
3. Don't over do. Keep your limits.
4. Don't take yourself so seriously. No one else does.
5. Don't waste your precious energy on gossip.
6. Dream more while you are awake.
7. Envy is a waste of time. You already have all you need.
8. Forget issues of the past. Don't remind your partner with his/her mistakes of the past.
Things That will ruin your present happiness.
1. Life is too short to waste time hating anyone. Don't hate others.
2. Make peace with your past so it won't spoil the present.
3. No one is in charge of your happiness except you.
4. Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime.
5. Smile and laugh more.
6. You don't have to win every argument. Agree to disagree.
1. Call your family often.
2. Each day give something good to others.
3. Forgive everyone for everything.
4. Spend time with people over the age of 70 & under the age of 6.
5. Try to make at least three people smile each day.
6. What other people think of you is none of your business.
7. Your job won't take care of you when you are sick. Your friends will. Stay in touch.

1. Do the right thing!
2. Get rid of anything that isn't useful, beautiful or joyful.
3. GOD heals everything.
4. However good or bad a situation is, it will change.
5. No matter how you feel, get up, dress up and show up.
6. The best is yet to come.
7. When you awake alive in the morning, thank GOD for it.
8. Your Inner most is always happy. So, be happy.

Tuesday, February 24, 2009

Artichoke Stir fry

Just gimme 3 minutes il get u a starter ready.
I had never heard about Artichoke when i was in India. I came to know when Guru just mentioned about this and we got frozen Artichokes. I liked the taste of these and prepared stir fry until these were empty.
The most simple one i could do.
here is what's needed:
Artichoke hearts (frozen) -5
Onion finely sliced -1
peper powder-1tsp
salt to taste
vinegar- 2 drops
Olive oil -1tsp
Heat pan and add olive oil.
Then add sliced onions and fry till brown.
Slice artichoke Hearts and add it i the pan.
Just stir for a minute and add salt,pepper and vinegar drops.
Mix well and remove from flame
Serve hot.
P.s : U can add dark soya sauce
Can also use fresh Artichokes but it is a lengthy procedure.

Monday, February 23, 2009

Happy Shivarathri to All/ ಶಿವರಾತ್ರಿ ಹಬ್ಬದ ಶುಭಾಶಯಗಳು

Today is Mahashivarathri and we are fasting. I used to fast when i was in mangalore i thought il continue the sam and ask my husband if he would? Nd he too decided to fast. We both are going to have water the whole day and fruits at night.

Let Lord Shiva Bless Each and Everyone of Us.

Il just share my pocket sized knowledge about this function to all of u.

Maha which means Great and Shiva - the word meaning auspicious, Ratri means Night, Maha Shivarathri- which meang a Great Night of the Auspicious Lord. Maha Shivratri falls on the 14th day of the dark half of 'Margasirsa' (February-March). On this festival people worship 'Shiva - the Destroyer'. This night marks the night when Lord Shiva danced the 'Tandav'or the dance of primordial creation, preservation and destruction.

Evening the Lord is worshiped and offered Bael Leaves. Its said by elders that He, who utters the names of Shiva during Shivratri, with perfect devotion and concentration, is freed from all sins. He reaches the abode of Shiva and lives there happily. He is liberated from the wheel of births and deaths. And is the belief of many a pepole.

Significance of Shivaratri for WomenMahashivratri Festival is also considered to be an extremely significant festival by women. Married and unmarried women observe fast and perform Shiva Puja with sincerity to appease Goddess Parvati who is also regarded as ‘Gauri’ - one who bestows marital bliss and long and prosperous married life. Unmarried women also pray for a husband like Lord Shiva who is regarded as the ideal husband.

Again wishing all a Happy Shivarathri and a Prosperous life ahead.

Saturday, February 21, 2009

A Heathy Breakfast and a Lunch with Veggies/ ಪುಷ್ಟಿಕರ ಟಿಫನ್ ಮತ್ತು ಮಧ್ಯಾನದ ಊಟ

We prefer vegetables to be crunchy than completely boiled. Salads being all time favourite. I keep experimenting new stuffs with vegetables and sometimes it come to a twist too.... I guess at the end of the day the common question in most of our mind is what to cook for tomorrow? I passed this burden to my hubby and he suggested peas pulav for lunch and asked me decide for breakfast & side dish. Soon i realised about the vegetables in the fridge and decided to cook Vegetable Upma for breakfast and peas pulav with Veg kurma.
Upma is the most uncomfortable for breakfast for both of us. But, the easiest to make. My first weekend breakfast here at Jeddah was Upma, which i made it in a different way by adding lots of fresh vegetables and less of rawa (semolina). And then i realised that one who is not fond of Upma can make it in this way ...for sure it will be different than the regular upma.
& about veg kurma i tried it for the first time was bit nervous about it but fortunately it turned well and im confident about preparing it again.

Now the recipes
For the Delicious Veg Upma,
1 Carrot – thin sliced
Green chillis -2 fine chopped
Fresh corn – ¼ cup
Onion – 1 fine chopped
Ghee- 1 tsp
French beans – 10
Coriander leaves
Cauliflower florets – 10
Semolina rawa – 2 handfuls
Heat 1 tsp ghee
Fry finely chopped onions till pink
Add green chillies diced carrots, French beans (cut into 1”), cauliflower florets (cut each flower into 4 pcs) & corn kernels just fry for 5 minutes without adding water. I left it a bit crunchy.
Then add 1cup water, once it gets a boil add semolina & keep mixing so that lumps are not formed.
Add salt to taste & keep on flame only for 2 minutes.
Garnish with finely chopped coriander leaves.

Next to lunch:

Peas pulao:
Peas -1cup
Basmati rice -1cup
Bay leaf -2
Cardamom -3
Cinnamon -1”
Peppercorns -5
Cloves -4-5
Green chillies -3
Onion-1 slices into half
Salt to taste
Water -2cups
Fresh coriander leaves few
· soak rice for at least for 15 min. Then drain
· heat ghee/oil, add all the spices
· add onions and fry them till brown
· then add green chillies & fry
· add drained rice & fry for a minute or two
· after adding all ingredients add peas and salt.
· Mix well & close lid nd keep on sim atleast for 12-15 minutes.
· Remove from flame and garnish vth coriander leaves.
Here the peas pulao is ready to serve

Now i have a recipe of a side dish

Veg kurma:
We need:
Carrots diced - ½ cup
12 French beans cut into 1”
Diced potatoes- ½ cup
Fresh green peas – a handful
Cauliflower -7 florets
Salt to taste
For seasoning-
Onion sliced into half -1/4th cup
Bay leaf-1
Oil -3tsp
For the masala(to grind) –
Coconut scraped-1cup (1/2 coconut approx)
Green chillies -3 garlic cloves -4
Onion -1 small
Garam masala powder -1tsp
Turmeric powder –a pinch
Cashew nuts -10
Grind fine paste of all the ingredients – for the masala (to grind).
Boil all the vegetables by adding salt in it.
Heat oil & add bay leaf, onions and fry till pink (for seasoning).
Add the ground masala in the seasoning & fy for 5 minutes until the raw smell is off.
Now add boiled veg’s to the masala & let it to boil for 10 minutes.
Remove from flame and serve with hot peat pulao or anything of ur choice.

And here are the fresh cucumbers which is our all time fav in vegetables.

Tuesday, February 17, 2009

Kadgi Chakko/ Green Jackfruit Dry Curry/ ಹಲಸಿನ ಕಾಯಿ ಪಲ್ಯ

Kadgi chakko a Konkani dish & is most of the amchi’s fav. Varieties of delicacies are prepared with jackfruit. I’ll post some in my future posts. Here we couldn’t get fresh jackfruit but when I saw canned ones I just grabbed them because I love them. I have prepared chakko many a times at Amma’s place(mom’s place). So I wasn’t tensed as to how to prepare. And it was long time since I ate chakko. So decided to prepare.

Here is what we need:
Green jackfruit -1/2 piece
Coconut scraped -1 cup
Chilies – 7
Tamarind -2 peanut sized
Coriander seeds -2tsp
Salt to taste
Urad dal -1tsp
Oil -1 tsp
For seasoning:
Mustard seeds -1tsp
Curry leaves – 10
Oil -1tsp
As I used canned jackfruit a burden of peeling the jackfruit was off. Incase u are using fresh jackfruit then remove the skin and middle stick of it.
Cut jackfruit into cubes & boil until soft. When cooled mash these & keep aside.
For the masala- Fry urad dal,coriander seeds, chilies in 1tsp oil. Grind coconut, the fried items with tamarind to coarse mixture.
In a bottom pan add mashed jackfruit& the masala. Mix until the jackfruits absorb the masala. Add salt & boil for 10 minutes. Be careful that it doesn’t stick to the vessel.
Remove from flame.
For the seasoning –Heat oil add mustard seeds once they splatter add curry leaves & season it o the chakko.
A tasty chakko goes good with white rice with a combi of daalithoy.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
RCI-Udupi & Mangalore
Signing of for now

Monday, February 16, 2009

Batato alambe song (Potato & Mushroom side dish)

Many are unaware that mushrooms are highly nutritious, delicious, and low in calories and excellent weight watchers. In the West; the mushroom industry is a multi million dollar industry. They are a healthy addition to any meal. While some mushrooms make excellent dishes in their own right, some are suitable for flavoring such things as soups and stews. Mushroom can be added to enhance the food value and in a variety of culinary delights.
The nutritional value of mushrooms as sugar free, protein rich food supplement is well known. Mushrooms are grouped with vegetables, yet provide the proteins found in meats. The edible mushrooms are high in antioxidants which help in disease prevention. Most importantly, mushrooms are fat and cholesterol free, low in sodium, yet provide several vitamins, minerals and amino acids which act as building blocks of proteins, in the form of riboflavin, selenium and niacin. Mushrooms are the only vegetables with vitamin D, essential for bone and teeth development. The copper content plays a crucial role in the manufacture of red blood cells, which acts as an oxygen carrier. Potassium controls the blood pressure and prevents stroke and selenium boosts the immune system.
The use of mushrooms as food has a long and varied history. These edible fungi have been used as food ever since the hunting and gathering stage of our prehistoric ancestors. The credit of popularizing mushrooms goes to the Greeks and Romans who mastered the art of exploiting the culinary benefits of mushroom fungi in preparing varied exotic dishes. A particular species of mushroom called boletaria was so highly prized by the Romans that certain cooking pots were set aside and reserved for its exclusive preparation. In the early days, scientific tools were not available to determine if wild species of mushrooms were poisonous or edible. Animals and slaves were used as guinea pigs to test the efficacy of newly discovered forest mushrooms which is called Gud Gud Alambe in Konkani.

Wild edible mushrooms have interesting local names. These are derived from either the habitat (e.g., Roen olmi = termite hill mushroom/ satthe alambe), shape (Khut olme = mushroom with crutch, Fugo = balloon/ gud gud alambe)

MUSHROOM SELECTION: When buying mushrooms from the supermarket shelf, Choose those with a firm texture and even color with tightly-closed caps. If the gills are exposed, it's an indication of age, and they are probably past their prime. Discolored, broken and damaged mushrooms with soft spots should be avoided.

The Picture above is called satthe Alambe(satthe means umbrella), which grows in cool places like Madikeri, shimoga....

These Are the real gud gud alambe(thunder mushrooms) which grows when there is heavy thunder during rainy season. These taste yummy

Batato Alambe song:
Alambe is a Konkani word for mushrooms. A delicious side dish for dosa’s ,chapathis,and pej(ganji oota). Pan polo goes very good with ths.
Here is how its prepared:
Potato -1
Fresh Mushrooms -7
Tomato -1
Onion -1
Coriander Leaves- few strands
Chilli Powder – 2tsp or according to one’s taste
Salt to taste
Oil as required
Heat oil add finely chopped onions. When pink add chopped tomatoes & mix until tomatoes r done.
Then add chilli powder, salt & mix until oil seperates.
Then add sliced mushrooms.
After a minute or 2 add peeled diced & boiled potatoes.
Keep on flame for 3 minutes. Add tamarind pulp & boil for 5 more minutes.
When done add finely chopped coriander leaves. Serve hot.

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
RCI-Udupi & Mangalore
Signing of for now

Sunday, February 8, 2009

After a yummy Veg Burger just loved to have a dessert - Rasmalai

Veg Burger is the one which I wanted to eat at Mc Donald & which isnt there in Mangalore. I love Veg Burgers than Pizzas, so I always wanted to have them but couldn’t have the tasty ones. At my home, among Amma, Sudarshan & me Im the one who love it the most. Now I m happy that I have a co. to eat Burgers and that’s My Sweet Husband. Here in Saudi Arabia, there is Mc Donald’s & I was so happy that I cud eat Mc Veg Burger at least here! One weekend we had been to Balad for shopping & I knew there is Mc Donald nearby & I started asking my hubby to take me there & he agreed, but again Iwas dissappointed I never got Veg Burger & I don’t eat Fish or Chicken. Guru realized that I felt bad but he got my mood back by saying don’t worry will go to other Local Mc nd bought me a Falafel to eat, it tastes somewhat like burger. Yest I decided to prepare Veg burgers at home so when I'd been for shopping with my frens I bought what the ingredients. But lettuce and mayonnaise Guru bought it for me. I put all my efforts in making Burger becoz I really wanted them to be yummy even though it was first time. I finished preparing burgers and gave one to Asra my friend & remaining was for us. I gave the burgers to guru & went to kitchen without even asking how it was? That’s bcoz i wasn't sure of the taste. But………. Lucky me Guru loved it so…………………… much that I was showered with praises & then I was just on top of the world. He told that he ate such burger after looooooong time. And next time wee need not go to Mc Donald’s bcoz I would prepare lovely ones at home. He always said Veg Burgers do not taste that well as to Fish or Chicken, but I proved it wasn’t right.
After my praises now I’ll come down to note the recipe.

Here is what is needed:
Burger buns-6
Chick peas (soaked overnight) – a handful
Garlic cloves- 5
Finely chopped onions – ½ cup
Finely chopped carrots – ½ cup
Fresh green peas – a handful
Sliced tomatoes cucumbers & onions \
Chopped green chilly – 1
Red chilly powder – 2tsp
Lettuce – few leaves
Cheese slices – 6
Boiled & coarsely mashed potatoes-2
Butter – 2 tbsp
Mayonnaise as per taste
Tomato ketchup as per taste
Bread crumbs for coating
Corn flour -2 tbsp
Oil for frying
Salt to taste

For Tikki-
Coarsely grind chick peas and garlic
Then in griddle heat 1 tbsp butter, then add the ground mixture & fry till golden brown.
Add chopped onions & fry till transparent
Add chillies carrots, peas & fry (do not over boil)
Then add potatoes & salt, mix well (do not add water for the mixture).
Keep this mixture in fridge so that it gets cooled.
After an hour take out the mixture out & mix corn flour.
Make large balls of this mixture & flatten these.
Roll the tikkis in bread crumbs and deep fry them in hot oil.
Remove when crisp.

For the Burger:
Just heat the buns by applying butter on both pieces.
Apply lots of mayonnaise on the bottom piece then place the tikki on it, place sliced onions cucumbers and tomatoes.
Then add tomato ketchup on it, place a slice of cheese & lettuce leave. Cover with the other bun & serve.
Yummy Burgers r tasty to Hog.


A tasty dessert to have any time… Lots of milk, saffron, pistachios, almonds, sugar and yummy flavor just turns out to be rasmalai…..
I just love this and can have it everyday. But wouldn’t have bcoz I'd put on & on. I will write about the recipe next time when the rasmalai balls are perfect. Though it wasn’t very perfect we just loved it.

Beetroot Chapathi with a savour Rajma Masala

From a long time my husband was longing & longing for Rajma Masala & i couldn't do it by one or the other reason. Then finally last week I was firm about preparing this & decided to do rajma masala. But what combines with Rajma masala was my Q? Rice...... No we have it daily, Chapathi.... not the same taste so thought about a change in the chapathi. I had beetroot slices lying in my fridge so dint want to waste them. I ground these slices and added to the chapathi dough. Here it becomes beetroot chapathi. Though I don't know to roll Chapati's tound i try and try and m sure i'll succeed one fine day. Ingredients : 3 cups :Fine wholemeal flour or roti flour 1 1/2 teaspoon : Salt or to taste 1 tablespoon :Ghee or oil, optional 1 cup :Lukewarm water
6 slices :beetroots
Method : Put flour in mixing bowl, reserving about half cup for rolling chapatis. Mix salt through the flour in the bowl, then rub in ghee or oil, if used. Add water all at once and mix to a firm but not stiff dough. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender). Shape dough into balls about the size of a large walnut. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe. After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first. Put chapati on griddle and leave for about 1 minute. Turn and cook other side a further minute, pressing lightly around the edges of chapathis.
Once done serve hot with any dish of ur choice.
My choice here was Rajma masala
Here is what we need for rajma masala :
Rajma - 2 cups (Soaked overnight), Onion - 1 cup Chopped, Oil - As required, Salt - To Taste, Chilli Powder - 2 tsp, butter -1tbsp
Tomato - 1 medium sized, Ginger - 1/2 inch piece, Jeera - 1/2 tsp, Green chilly - 1, Boiled Rajma - 3 tbsp, Garlic cloves- 3
Add the soaked rajma with water in pressure cooker, and pressure cook for 4 whistles. In a kadai, take some oil. When Hot fry the onion till transparent, Add the ground paste and fry for a minute.Keep in high for a few minutes add chilli powder, salt and boiled rajma, boil it for 10 minutes then switch off.Garnish with coriander, butter and serve.

Tuesday, February 3, 2009

A Twist with the Chutney

The Red chutney i prepared was just remaining.
I never throw food unless its spoilt or there isnt ne option. Amma always tells "Khaan Javan uddocha sulabh payi jayi mallari vaapas metha ve? ( It easy to throw food but if you want food at times will you get it back?) So i decided to use that chutney anyway. So I chopped 4 garlic cloves & fried them and seasoned it over the chutney. Here is the twist & it turns to Chopped Garlic Chutney.

A Tasty Pan Polo With Red Chutney - Dosa with rice and coconut

Pan polo one of our fav dosa. My Mamama(mom’s mom) makes such tasty pan polo and I love it. Anu always tells amma ‘tugele ammale gaas mando laik jatta. He tells mamama’s dosa gaas mando because gaas means a bite & mando is a small sweet which can be eat in a bite. Any time mamama is at our home she happens to prepare Pan Polo. I had thought I will do gaas mando but it came little big.
For pan polo my husband wanted red chutney. Though I don’t like it so much I did it for him, because he loves it.

Here is how I did Pan Polo:
1 cup white rice (preferably dosa rice)
3 tbsps scraped coconut
Salt to taste
Soak rice overnight.
Next day grind rice with 3 tbsp coconut to very fine batter
Add water to the batter to make it into thick liquid batter.
Then add salt and mix well.
Heat dosa pan & spread the batter unevenly.
just add little oil when frying the dosa's.
Keep for just a minute, and then fold in a triangle shape & remove.

For the red chutney
½ cup scraped coconut
3 red chillies
Salt to taste
2 tsp channa dal
1tsp urad dal
1 tsp mustard seeds
1 tsp oil

Heat oil in a pan, add mustard seeds once they splatter add the daals &fry till golden.
Then add chilies & fry for some sec’s.
Grind the coconut and fried seeds to a fine paste.
Now the red chutney is ready.
P.S: Do not not add too much water

I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!
RCI-Udupi & Mangalore
Signing of for now

A Quick Breakfast...................

Continuously after Idli, dosas I decided our stomach badly needs something very light. Even though it had to be light it had to be tasty as well as easy. What shall I do? I asked my husband, kasane kari(do anything) he told. Then I just looked in and found vermicelli & found vermicelli & both of us love par boiled veggies, so I decided to do “Veg Vermicelli”. It tastes really good and is healthy too as I add more veggies.

Here is what’s needed:
2 cups Vermicelli
1/4th cup corn kernels
6-7 French beans
Cauliflower- 10 florets
1 onion
Salt to taste
Coriander leaves
2 Green chilies
For seasoning:
1 tsp Cumin seeds
1/4th tsp urad dal
1/2tsp mustard seeds
2.5 tsp oil


Boil 2 cups of vermicelli in 3 cups of boiling water.
Add 1tsp oil in boiling vermicelli so that it doesn’t get stuck.
Drain vermicelli & keep aside.
In a pan add 1tsp oil finely chopped onions and fry them for a minute or two ( do not boil for long because it tastes good when not boiled completely)
Then add salt & mix well.
At last add vermicelli & mix.
Add finely chopped coriander leaves. Mix well
A last for seasoning add ½ tsp oil, when heated add urad dal, mustard seeds & cumin seeds.
once the seeds splatter season them on the vermicelli & mix up.
I don’t like garlic during breakfast so I didn’t add them. We can add if prefferd.

Monday, February 2, 2009

Bowls of Kheer on display

This time I m going to add mine and Guru’s fav’s first, then continue with other dishes.
Gulab jamun Guru’s recent fav, is done. Now next is Dudde Kheeri. Thanx to Z Marathi.
I have learnt this kheer fron=m this channel. I found it very interesting so the first thing what I did is the next day when I went to market I picked up a pumpkin and decided to get it done. Not much kheer did I make because amma was not sure thatit would turn to be good. But when all tasted the kheer they found it really good. Then on I decided to make it whenever I got pumpkin at home.
Dudde upkari /Pumkin stir fry happens to be one of my favorite dish. And most of them have heard about this, but when I spoke about dude kheeri to Guru he had a big ????????????? in his mind and told makka nakka laik jaina the (I don’t want it wouldn’t taste good). But when he had it he found it so tasty that he started liking it. Now even when I get pumpkin I get the yummy kheer done.
Last time we went out we got a large pumpkin just because we couldn’t find a good one in small. I never had a thought what I would do with the remaining that’s because I knew it wud do go for the kheer.
I had written a lot about kheer in my last blog but :(
Anyways, here is the recipe:
2 cups of peeled and grated pumpkin
5 tbsp semolina
1 cup sugar (for this u can add as per ur choice of sweetness as pumpkin is lil sweet)
3 cups milk
1/4th tsp cardamom powder
Cashews- 7
Ghee- 2tsp


Heat ghee, add cut cashews, then add semolina and fry for a minute then ass grated pumpkin and fry until soft.
Then add 1 cup of milk and boil for 5 minutes, once its boiled add remaining milk and get to a good boil.
Add saffron strands dissolved in a tsp of hot water
Once boiled add sugar and once dissolved boil it for 5 minutes. Then remove from flame.
Serve hot or cold
(here we add semolina for thickness)

Huh! After pumkin kheer it twists on to DUDH PAAK(rice kheer)
As I had come from a typical Brahmin family where pooja’s havan’s, where done we always had one or the other sweet at home for Naivedya( offering for the deity), so there was one or the other sweet at home nay be it kheer or godda godhshe, god povu or saakre povu, sheera or sapath. Amma used to prepare all sometimes I used to get the pride of doing these.
Mind me anything Amma prepares turned out to be good. These aren’t my words but eqach person who tastes her food had to say the same.
Kheer or godda godshe(jaggery kheer with coconut milk) any one among these was my dad’s fav. But Godda goshe he loved any time. And I was the one who was a lil far from it. I love any kheer with milk. So I thought I’ll add one more among them Dudh Paak.

We need:
1 cup basmati rice
4 cups Milk
1 cup Sugar
Cardamom powder-14th tsp
Almonds and cashews- few
Few saffron strands

First dissolve saffron strands in tbsp hot water and keep aside.
Boil 1 cup of rice in 2 cups of milk in cooker and get 3 whistles. (I used cooker because I could save time and felt the taste good.)
In another vessel add boiled rice and 2 cups of milk get it boiled add sugar and mix well
Then add saffron water and get a small boil.
At last add cashews, cardamom powder, and almonds.
Remove from flame.

Once we add sugar keep stirring as there are chances of the kheer getting stuck at the bottom.