sound cookery

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the ...

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS

Phirni Ingredients 2 cup milk 2-3 t rice 2-3 t sugar 2-3 almond 0ne drop of kewra essence METHOD Soak the rice for 30 -40 minutes . grind the rice with little water or milk. add little water and cook the rice mixture with constant stirring till it is of creamy consistency. add sugar and mix well cook for few minutes.remove from fire add essence and keep in the fridge to set .if require add cold milk. serve cool in a long class garnish with shredded almonds.

SABUDANA MANGO KEER Ingredients 1/2 cup sabudana (sago) 3-4 ripe mango 3 green cardamom 1 cup sugar 1/2 litter milk 2 cup warm milk 2-3 string of saffron 5-6 cashewnuts 10 raisins 5-8 almonds 2 drop mango essence(optional) METHOD Clean ,and wash sabudana and soak in a water for 20 minutes. peel and Grete mangoes.crushed green cardamom,blanched almonds boil the1/2 litter milk add 1 cup of water and add the soaked sabudana to the milk and cook for some time in slow fire till the sabudana cooked and is soft and transparent.when the mixture starts thickening add 1 cup warm milk and keep on slow fire and keep on stirring when it becomes half its quantity remove form fire. Add the grate mango,sugar,powdered cardamom,and saffron ,mix well when the sugar mixed well. Fry the cashwnuts and raisins in a 1 t ghee add to the keer.freeze on 2-3 hour and serve cool with decorate blanched almonds.

COCONUT KHEER Ingredients 10 g basmati rice 1 cup crated freshed coconuts 100 g jaggery 2 green cardamom 1/2 cup milk 1 t ghee water METHOD Roast the rice and soak the rice in half cup of water for half an hour grind the rice and coconutes coarse paste add water and boil the rice and coconut paste( add water in same water when the rice soaked ) cook simmer on slow fire for 5 - 10 minutes with frequent stirring on slow fire.Till the rice cooked. And add the jaggery .stir well,cook for another few minutes .Mash the rice while stirring . when it is creamy consistency add the green cardamom powder and 1 t ghee and dry nuts .stir well the kheer get thicken .Remove from fire when cool add the milk serve with hot or cool.

CABBAGE KHEER Ingredients 50 g cabbage 1 cup milk 2 t sugar 2 almond 4-5 raisins METHOD Wash and shed the cabbage finely boil milk and add the cabbage and cook on slow fire stirring occasionally till the kheer thickens add sugar and cook for a minutes ,remove form fire. serve cold garnished with dry nuts

VERMICELLI KHEER Ingredients 20 g vermicelli 1 cup milk 2-3 t sugar 1 t ghee 4-5 raisin ,2 almond METHOD Heat ghee in a karahi and fry the vermiclli lightly brown boil milk and simmer for 10 minutes .add the vermicelli to the milk and cook for some time on slow fire till the kheer thikens to an even consistency. add sugar and cook for some time stirring constantly till the kheer thicken remove from fire serve hot or cold garnished with dry nuts

SEMOLINA KHEER Ingredients 25 g semolina 1 cup milk 2-3 sugar 2-3 almond,raisin, cashew nuts METHOD Roast semolina in a pan over slow fire add 1/2 cup water and milk and cook on slow fire for 5-8 minutes till the semolina cooked add sugar and cook for few minutes stirring constantly remove from fire serve hot garnish with dry nuts and green cardamom powder.

MOONG DAL KHEER Ingredients 1 /2 cup washed moong dal 1 t rice 1 cup milk 50 g jaggery 2-4 cashewanuts 2 green caradamom METHOD Heat ghee in a karahi and fry the moong dal and rice lightly for few minutes. add water and cook in a presser cooker till the moong dal cook and tender remove form fire. boil 2 cup water add the boiled moong dal and 1 green cardamom , and simmer for few minutes and cook for sometime on slow fire till the kheer thickens to an even consistency. make a jaggery syrup and add to the cooked moong dal and cook for a few minutes stirring constantly. till the kheer get thickens remove from fire when the kheer cool add the warm milk stirring well. serve hot or cold garnished with shred ed dry nuts and powdered green cardamom.

RICE KHEER Ingredients 20 g basmati rice water double amount for rice by volume 1 cup milk 1/2 cup water 2-3 t sugar 2 green cardamom 2-3 almond 2-4 raisins 2-3 pistachios 1 t fresh ghee or butter METHOD Heat a karahi and fry the rice lightly. pick and wash and soak the rice in 1 cup of water for half an hour soak the saffron in 1 t little milk .keep aside. boil the rice in the same water till the rice very well cook till in tender.if requier add water. add milk and simmer on slow fire for 15 - 20 minutes on slow fire with frequent stirring .mash the rice while stirring. when it is of creamy consistency ,add sugar and stir till it is dissolved cook so the the mixture become creamy again remove from fire add the crushed green cardamom seeds and add the saffron and ghee or butter. serve hot or cold garnish with dry nutes.

CARROT KHEER Ingredients 100 g carrot 2 cup milk 2-4 t sugar 2-3 almond 3-5 raisins METHOD Wash ,scrape and grate carrots finely heat a pan boil milk ,add carrots and cook on slow fire ,stirring occasionally till the kheer thickens. add the sugar and cook few minutes on slow fire .remove from fire serve cold garnish with dry nuts

CAULIFLOWER KHEER Ingredients 50 g califlower 1 1/2 cup milk 2-3 sugar 2 almond 4-5 raisin METHOD Wash and grate the cauliflower .use only flower portion boil milk add the grated cauliflower and cook on slow fire strring occasionally till the kheer thickens. add suger and cook for a minutes .remove from fire . serve cold garnished with dry nuts

Vermicelli Sabudana kheer Ingredients 30 g vermicelli 10 g sabudana 1 cup milk 3 -4 T sugar 1 T Ghee 1 t fresh cream few saffron 4-5 raisin 2 green cardamom 5-6 cashewnuts METHOD Heat ghee in a karahi and fry the vermicelli lightly brown and fry the sabudana few minutes . soak the saffron in 3 t milk.powdered the green cardamom. soak the sabudana ,and vermicelli in a little water hot or warm water for few minutes. heat a pan and fry the dry nuts in 1 t ghee and keep aside. boil 2 cup of water to bring to boil the sabudana ,for few minutes stirring constantly.Till the sabudana cooked.(if requied add little water ) add the soaked vermicelli and cooked few minutes and add milk and simmer for 5-10 minutes cook for some time on slow fire till the kheer thickens to an even consistency. add sugar and cook few minutes stirring constantly,the sugar mix well remove from fire. add the roasted cashewnuts,raisin,and green cardamom powder. beat the fresh cream serve hot or cool garnish with cream ...

BADAM KHEER Ingredients 250 g almonds 300 g sugar 1 kg milk 1/2 cup basmati rice 2 -3 t ghee or butter 3-5 pistachios 2 drop of rose water METHOD Blanch and grind almonds to a fine paste. clean rice and boil with milk in a large pan keep stirring with a wooden spoon till the rice cooked and gets tender add ground almonds and blend well pour ghee or butter and keep stirring ,when the mixture thickens remove from fire add the sugar and stir till the sugar is well blended if require add warm milk cool and add the rose water and garnish with finely chopped pistachios.