Rice Kheer with Pista Flavour

 Happy onam!!!😋2018

Today  i share is the king of payasam '' Pal Payasam'' /kheer with pista flavor have it warm or cold kheer is yummy!!!!  

My version of making kheer is not the pressure cooker kind i prefer the slow cooked kheer made with Khaima / jeerakasala rice ( Kerala Biryani Rice)...
 When i cook the rice  i combine water, milk & cook till the rice is overcooked & absorbs all the water  then add the milk & milkmaid  till i get the right consistency ..Here I've flavored the kheer with  pista..

The key in making this kheer is the cinnamon, saffron & pista.. I love the color of this kheer after the ground pista has been added & its yummy as it looks sprinkled with chopped pista..

Serves:4
Ingredients:

• 1/8 cup / 40 gm kerala biryani rice(Khaima / jeerakasala rice ) or basmati rice 
• 40 gm + 20 gm pista.
• 1/4 tsp saffron soaked in 1/2 cup hot milk.
• 1 cup water
• 1 + 1/2 cup milk.
• 1/2 cup milkmaid.
• 2'' cinnamon.
• 1/4 cup sugar ( if required .

Method :

• Wash & soak the rice for 30 min , drain & keep aside...

• Soak the 40 gm pista in 1/2 cup milk , saffron & heat for 30 sec in microwave & keep aside, after 10 min grind to a course paste...

• Heat 1 cup water & 1 cup milk & bring to a boil...Add the rice & cinnamon & let it cook on medium flame..(Stir often to ensure the rice doesn't stick to the bottom).

• Cook till the rice is overcooked  (If required add milk) & the consistency should be semi thick..

• Add the ground pista & mix it well simmer for 5 min..

• Add the 1/2 cup milk , 1/2 cup milkmaid & let it simmer on medium flame for 5-10 min (add 1/4 cup sugar if required) Of the flame & let it cool.

• Rice kheer with pista is ready....Chilled kheer is the best way to serve...

• Sprinkle with 20 gm chopped pistachios...😋 

   

Easy Potato Recipes ( For poori & chapatti )

Potato is a sort of  like a non-veg in a vegetable dish, Whatever masala u add mix it with any vegetable it tastes gr8. boil, fry,bake or stuff it in dosa, bread or roti it's yummy...
 Potato is frequently made for breakfast in my kitchen So here's some of my potato recipes 

1.Potato stew/ ishtu :

This hearty potato stew, we mallu's call it ishtu is cooked with onions , green chilies, coconut milk, pepper & cinnamon One of my easiest frequently made for breakfast with  Idiyappam  or Vellayappam / Appam..If you are in a hurry you can add ready made coconut milk....Very healthy dish & no need to season....

Makes 4 servings.
Ingredients :

• 200 gm potatoes.
• 100 gm / 1 cup grated coconut.
• 1/ 100 gm onion.
• 3 green chilies.
• 2'' cinnamon.
• 3 cloves crushed.
• 1/2 tsp grated or ginger paste.
• 1 tsp fresh crushed peppercorns.

Method:

• Peel the potatoes & chop roughly.
• From the grated coconut extract 1/2 cup thick coconut milk, 1/2 cup thin coconut milk & 1 cup thinner coconut milk Check here on how to make coconut milk.
• Slice the onions & slit the green chilies.

1. The easiest way to make stew/ ishtu add the potatoes, onion, green chilies,ginger, cinnamon, cloves & the thinner 3rd coconut milk & 1/4 cup water in pressure cooker ( Do not add salt the milk will curdle ) & cook to 3 whistles, off the flame.
2. Once the pressure is down open the lid & mash the potatoes slightly .
3. Add the 2nd coconut milk once it boils cook on medium flame for 5 min.
4. Add the 1st thick coconut milk & the crushed peppercorns & simmer for 5- 8 mins.
5. Garnish with finely chopped fresh curry leaves.

Note: No need to season it's delicious 😋 without seasoning.. If you want to season fry 1 sliced onion & curry leaves  in 1 tbsp coconut oil & fry to a light brown colour & pour into the curry.

-----------------------------------------------------------------------------------------------------------------------------------

2. Potato & Cashew Nut Subzi :

This sabzi goes well with poori or chapati...I tempered it with the panch phoran (A traditional Bengali masala) which is a favorite of mine..

For panch phoran : 1 tbsp mustard seeds, 1 tbsp jeera, 1 tbsp fennel/ saunf, 1 tbsp nigella seeds, 1/2 tbsp methi / fenugreek seeds mix them all & store it..
For panch phoran powder : Dry roast all the 5 panch phoran spices & allow it to cool then powder the spices in a mixer grinder store it in airtight bottle & refrigerate it for freshness..

Serves : 3

Ingredients :

• 200 gm potatoes.
• 40 gm cashew nuts.
• 200 gm / 2 onions.
• 3 green chilies.
• 1 tsp panch phoran.
• 1/2 tsp panch phoran powder.
• 3 tbsp oil.
• Few curry leaves.
• 1/2 tsp turmeric powder.
• Pinch of hing / asafoetida.

Method :

• Boil the potatoes,peel & mash them slightly add turmeric powder, salt & panch phoran powder & keep aside.
• Mince the green chilies & the garlic..

• In a kadai add oil & temper it with 1 tsp whole panch phoran spice once it stops crackling add the green chilies, garlic,hing / asafoetida & saute for 2 min..

• Add the sliced onions, cashew nuts, curry leaves & saute them till light brown.
• Next add the boiled & mashed potato & mix well, keep sprinkling water so that it doesn't stick the pan.

• Cover & cook till done & dry.
• Serve hot  poori or chapati.

Note : You can omit the panch phoran & use just mustard seeds & jeera/ cumin seeds..

----------------------------------------------------------------------------------------------------------------------------------

3. Potato Curry:

Serves : 4
Ingredients :

• 200 gm potatoes..
• 100 gm onions.
• 4 green chilies or according to your taste.
• 1/4 tsp grated ginger.
• 3 crushed garlic.
• 1 cup water.
• A pinch hing / asafoetida. 
• 1/4 tsp turmeric powder.
• 1/4 tsp Curry Leaves Powder
• 1/2 tsp jeera / cumin seeds.
• 2 dry red chilies.
• 1 tbsp oil.
• A pinch of sugar.

Method :

1. Add the chopped potatoes,chopped onions,green chilies,ginger,garlic, turmeric powder, salt & 1 cup water in a pressure cooker, cook to 3 whistles & off the flame.
2. Once the  pressure is down open the lid .
3. Mash them well with a masher, check the salt & keep on low flame to simmer. In another pan heat 1 tbsp the oil when hot add the mustard & cumin seeds let it pop add the dry red chilies saute for a sec.
4. Pour the seasoning to the potato gravy with a pinch of sugar & miw well simmer for 5 min.Take off the flame.
5. Garnish with  Curry Leaves Powder 

•  Serve with poori or chapati....😋

---------------------------------------------------------------------------------------------------------------------------------