Showing posts from May, 2017

Food Diversity - How to make Sewai Kheer - The complete Recipie from Rajasthan

Sevai (Vermicilli/Rice Noodles) - 2 cupsMilk - 6 cupsSugar - 1.5 cups (adjust this amount to your liking, this quantity is usually likeable by all, but feel free to increase or decrease)Ghee (Clarified Butter) - 1/3 cupsKaju/Kishmish (Cashews/Golden Raisins) - 1 tbsp each, roasted in 1tbsp of ghee
Take a heavy bottomed pan and boil milk.Meanwhile, take the ghee in a frying pan and once it is hot, add broken Vermicilli (Sevai) to it.Roast till nice aroma comes from it and the color of Sevai turns to almost golden brown. Remember, it roasts real quick, so keep an eye on it. Once milk starts boiling, add roasted sevai to it, mix and let the sevai cook on slow flame. Takes about 15 min.While cooking it will also absorb most of the milk. At this point, add sugar to it and mix well.Once sugar is all dissolved, add roasted kaju/kishmish and mix well.Adjust the amount of milk per your liking. I personally do not like it very thick or very runny, just perfect :)

Food Diversity - How to make Jaggery kheer - The complete Recipie from Himachal pradesh


1 ltr milk, full fat3 tbsp rice, preferably the finer fragrant variety½ tsp ghee (clarified butter) ½ tsp green cardamom pwd3/4th cup crushed date palm jaggery, alternatively replace with sugar to tasteSome chopped dry fruits ( almonds, dates, cashew nuts and raisins)

STEPS Put the milk to boil on a thick bottom pan.Meanwhile wash and drain the rice, heat a frying pan and just sparingly brush the pan with ghee. Add rice and reduce the flame to low, fry for just a minute until the strands separate but the colour of the rice does not change. Do not stir too much rather toss to avoid breaking the rice strands and keep aside.Once the milk has come to a full boil then reduce the heat and let it simmer for 5 mins, then add the entire rice and using a long ladle stir it well. Leave the ladle in the pan and stir every 3-4 minutes scrapping down the cream from the sides and base of the vessel. Cook until until the kheer thickens then add the cardamom powder and remove from the heat.N…

Food Diversity - How to make Paneer kheer - The complete Recipie


Paneer – 200 gm Milk – 3 cups Sugar – 1/4 cup + 2 tbsp Cardamom - 1 or Rose essence – 2 drops Saffron – few strands Sliced pistachios – 2 tbsp 

Steps Keep paneer immersed in hot water until soft. Grate it or crumble it as fine as possible. Boil milk.Simmer the flame until the milk reduces to half. Soak saffron in milk and add it to the reduced milk along with sliced pistachios. Simmer for 2 more minutes. Switch off the flame and keep aside.Heat sugar with 1/4 cup water and melt it. Add grated paneer to it.Mix well and switch off the flame. Add the boiled reduced milkAdd cardamom or rose essence and mix well. Cool down and kept in refrigerator

Food Diversity - Ready to read about variety of Dishes in India

National Food of India should be familiar throughout the nation and at the same time offer regional diversity.
We will explain a lot in future articles.

Indian Pudding / Kheer/Payasam 

From North to south
Kashmir: Kashmiri kheer
Punjab : Badam Kheer 
Haryana: paneer kheer
Himachal pradesh : Jaggery kheer
Uttarakhand: Sabudana Kheer
Rajasthan : Sewai Kheer
Gujrat: Shakarkand kheer
Maharashtra:Mango kheer
Delhi :Orange Kheer
Uttar Pradesh: Malaiyo ( Edited : Courtsey : Nalini Srivastava)
Madhya Pradesh : Kheer khas khas
Bihar : Makhana kheer
Bengal : Channar Payesh
Assam : Gooror Payash