Skip to main content

Instant freakin Pot Kheer

Feeling Sick on a cold winter evening? No one to pamper you? Plug in your instant pot, add a couple of tablespoons of water (supposed to prevent sticking), left over whole milk (~2 cups), around a quarter cup of washed arborio rice, close, put on "porridge mode", and settle on your couch with a nice throw and turn on the tv.. make sure the throw is soft and plush....after around one episode of whatever you're watching (food related tv shows are preferred), release the remaining pressure carefully, open and stir, add about 1/2 to 3/4th cup of sugar, and a couple of tablespoons of my special morning milk masala (or even just a pinch of cardamom..or a dash of vanilla)....stir, ladle into a bowl, get a big spoon, and settle back on the couch. Eat. You will instantly feel better. guaranteed!

And here's the milk masala recipe (makes ~4 cups):
Everything is raw, except flax seeds, which are lightly roasted. All proportions are approximate.
About 1 cup of almonds, 1/2 cup cashews, 1/2 cup pistachios, 3/4 cup walnuts, 1/4 cup flax seeds, 1 tablespoon of cardamom seeds, about a quarter nutmeg, a very generous pinch of saffron. Grind each ingredient  separately (or with a bit of sugar for saffron and cardamom), add about 1 cup of sugar, mix and store in a jar. Put in the fridge. Add to your morning smoothies, hot milk, or the Instant Pot kheer on a cold winter evening.   

Comments

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...

Guest post - Bhinda nu shaak

 This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi!  Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking.  This recipe transports me right back to that corner house in Kharkar Ali...

Potato cheese bites

 Boil, peel and mash russet potatoes. Add some grated paneer, lots of grated cheese, chopped green chillies, cilantro, salt, pepper, oregano, chilli flakes and chat masala. Add rice flour and knead into a slightly stiff dough. Refrigerate if possible. Make small balls (about the size of an olive), press between hands, and make a deep mark on top using a fork. Fry in hot oil and serve.  This can also be used as a samosa filling, without the rice flour.  https://youtube.com/shorts/TjgyKLjrE_I?si=cA-wWQvQHqq7h_mp