MORAIYA NI KHEER/FASTING RICE PUDDING

    MORAIYA NI KHEER/FASTING RICE

                         PUDDING

                                                           (Serves 2)

Moraiya Ni Kheer is popular Gujarati fasting recipe. This is a delicious, tasty and easy fasting kheer to make.

INGREDIENTS:

·      ¼ cup Moraiya (Also known as Samo, Bhagar, Varai/Vari Tandul (Varai/Vari Rice) English name is Jungle Rice/Wild Rice.

·      3 cups Milk

·      1/3 to ½ cup Sugar or as per taste

·      12 Golden Yellow Raisins

·      15 -20 strands of Saffron, crushed with pinch of sugar in mortar and pestle

·      1 T Almonds, shredded

·      ¼ to 1/3 tsp. Cardamom Powder

FOR GARNISHING:

·      8 Almond Slices

·      3 Pistachios, shredded

·      Few strands of Saffron

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LET’S COOK:

Wash moraiya 2-3 times. Keep it in water for 10-15 minutes.

Boil milk in a heavy bottom, wide mouth non-stick pot, on medium high heat with occasional stirring to avoid sticking to the bottom.

Once milk comes to a boil. Reduce heat to medium. Drain moraiya and add in milk and continue cooking, with continuous stirring and scraping side of the pot to keep dry milk from sticking, for about 13 -14 minutes.

Add sugar, raisins, crushed saffron and shredded almonds and continue cooking for 3-4 minutes or until milk thickens, with continuous stirring (KHEER WILL CONTINUE TO THICKEN AS IT COOLS .YOU CAN RECTIFY IT BY ADDING MORE WARM MILK TO IT)

Switch off the heat and add cardamom powder and mix well.

Transfer in a serving bowl.

Garnish with sliced almond, pistachios and with saffron strands.

Serve warm or cold, either way it tastes great.

Enjoy…

TIPS:

Add extra warm milk if kheer gets too thick.

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MINI TOSTADAS

                   MINI TOSTADAS

Mini tostadas are very colorful and easy to make. Made from ready-made plain round corn tortilla chips.

Great item to serve for kids party. Involve kids to layer their own mini tostadas. Make bite size and instantly it becomes hit party appetizer.

INGREDIENTS:

·      Refried Beans (Recipe Link.
http://bhanusrasoi.blogspot.com/2014/05/refried-beans-for-mexican-dishes.html)

·      Enchilada Sauce (Recipe Link.
http://bhanusrasoi.blogspot.com/2014/06/enchilada-sauce.html)

·      Tomato-Onion Salsa (Recipe Link.
http://bhanusrasoi.blogspot.com/2014/04/tomato-onion-chunky-salsa.html)

·      Lettuce

·      Scallions (Green Onion)

·      Yellow Cheddar Cheese

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LET’S ASSEMBLE MINI TOSTADA:

Spread beans on round plain corn chips, followed by enchilada sauce, tomato-onion salsa, lettuce, scallion and cheese.

Serve immediately.

Enjoy…

VARIATION:

Use different types of toppings; for meat lovers, replace beans with cooked beef, corn salsa, mango salsa, mango and peach salsa, avocado slices,sour cream etc. 

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ROOH AFZA LIME GINGER ALE SODA

    ROOH AFZA LIME GINGER ALE SODA

                                                         (Serves 2)

This is an easy, refreshing summer drink.

INGREDIENTS:

·      2 T Rooh Afza Rose Flavor Syrup

·      2 T Freshly Squeezed Lime Juice

·      1 Can/12 Fl.OZ. /355 ml. Cold Seagram Ginger Ale

  

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LET’S MIX:

Pour 1-tablespoon Rooh Afza in each glass.

Pour 1-tablespoon lime Juice in each glass.

Pour half ice-cold Seagram in each glass.

Garnish with slice of lime.

Serve immediately.

Enjoy…

  

NOTE:

If you use regular unsweetened sodas then add 1-tablespoon sugar in each serving to make it sweet.Click on the link below to like my "RASOI" Page.
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CUCUMBER & ROASTED PEANUT RAITA

              CUCUMBER & ROASTED PEANUT 
                         RAITA

                                                        (Serves 3-4)

Raita is a cooling yogurt base Indian condiment that can be served with almost any Indian meal. Unique combination of cucumber and roasted peanut is a far better tasting raita compare to a traditional cucumber raita.

INGREDIENTS:

·      1 cup Cold Yogurt, beaten

·      4 T Milk OR Water, or as needed to bring it to a raita consistency

·      1 Small OR ¾ cup Desi/ Indian Cucumber/Persian Cucumber, peeled and diced, AVOID USING AMERICAN CUCUMBER/KHEERA

·      2 tsp. Oil

·      ¼ cup Raw Peanuts, roasted (NOTE: Save some for garnishing)

·      3 Sprigs Of Coriander leaves, chopped

·      1 Green Chili or as per taste, finely chopped

·      ¼ tsp. Paprika OR Kashmiri Red Chili Powder or as per taste

·      1/8 tsp. Cumin Powder

·      1/8 tsp. Black Pepper Powder

·      ¼ tsp. Chat Masala

·      ½ tsp. Sugar or as per taste

·      Salt as per taste

·      ¼ tsp. Freshly Roasted Cumin Seeds, coarsely crushed, for garnishing

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LET’S PREPARE RAITA:

Roast cumin seeds in small pan on low heat until golden brown in color.

Allow cooling then coarsely crush in mortar and pestle. Keep aside for garnishing raita.

Heat 2 tsp. oil in a small pan and stir fry peanuts on medium low heat until crunchy and dark golden brown in color. Remove from pan and Allow cooling.

Whisk yogurt and milk/water together until smooth.

Wash and peel cucumber and dice into small pieces.

Combine yogurt-milk, diced cucumber, roasted peanuts, chopped coriander and green chili and mix well.

Add paprika/Kashmiri red chili powder, cumin powder, and black pepper powder, chat masala, sugar and salt and mix well.

Transfer in a serving bowl.

Garnish with few roasted peanuts on top.

Sprinkle coarsely crushed roasted cumin seeds.

Serve cold.

Enjoy….

TIPS:

Add 1 T Heavy Cream to give rich taste to the raita.

You could replace milk with water if you desire, but milk gives rich taste to the raita. Click on the link below to like my "RASOI" Page.

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