Rose Kheer/Rose and Rice pudding/Indian Dessert

This is a rich, aromatic and creamy Indian dessert. We usually have normal kheer loaded with dry fruits and saffron but I wanted to give it a twist so infused it with aroma of rose petals which are very much edible.
      Not only did the petals give it a nice flavor but also a rich feel.

Ingredients : 

2 litres Full Cream Milk

200 grams. Rice(soaked for an hour )

Petals of 5 Red roses

150 grams Sugar

1 tsp Cardamom Powder 

3 tbsp. Rose water

Few Saffron Strands

Few Slivered Pistachio 

Few Soaked and peeled Almonds  (slivered)

Directions : 

1 : Heat milk in a thick bottomed vessel.

2: Add soaked and drained rice and chopped rose petals and simmer it till it is 2/3rd in quantity. 

3: Stir it occasionally so that it doesn't burn.

4:When it is half of the actual amount, add sugar and keep on stirring it till rice is properly cooked. Remove it from flame.

5:Add rose water and mix it properly.

6: Transfer to a serving bowl .

7: Let it cool down and sprinkle almond and pistachio slivers and saffron.
8: Serve chilled.

Note: You can use red food color to give it a nice pink color. I didn't use it since I refrain myself from using artificial colors.

Sweet and Spicy Nuts

          Nuts are not only healthy but delicious too.They are a rich source of fibre,  proteins,minerals Omega 3 and Omega 6 .
          Though the best way to have them is raw or soaked overnight but you can cheat once in a while and pair them with sugar , salt or spices. I call it ' My Spiked Nuts'.

Only a handful of nuts can be your powerhouse of essential nutrients. 

Take them as a snack and they can protect you from various chronic diseases and keep your heart healthy. So go ahead and lead a healthy and happy life .

Ingredients : 

Cooking spray

3 cups nuts (unsalted)

1 tsp. Salt

1 tsp  Black Pepper Powder 

1/2 tsp. Cayenne pepper

1/2 Cup Brown Sugar

1 tsp. Honey

3 tsp. Butter

  

Directions : 

1:Preheat oven at 180 degree Celsius. 

2: Line a baking tray with aluminium foil or parchment paper.

3: Spray it with cooking spray.

4: Roast mixed nuts on it till they are lightly done.

5: Heat butter and add sugar in it.

6: Let it dissolve in butter. Add rest of the ingredients and pour it over nuts.

7: Toss it nicely and bake for 5-6 minutes. 

8: Let them cool properly and serve.

Rajma Masala/ Kidney Beans Curry

Ingredients :

2 1/2 cups Rajma/ Kidney beans 

6 cups Water

5 Large Onions (grated)

6 Medium Tomatoes (Pureed)

3 Kitchen Table spoon Oil

1 tsp Ginger paste

1 tsp Garlic paste 

1 tsp green chillies ( chopped )

1 Bay leaf

1 tsp Jeera /Cumin seeds

1 tsp Dhania powder / Coriander powder

1 tsp. Red Chilli Powder

Salt, to taste

1 tsp. Kasoori methi

1 tsp. Garam Masala Powder 

2 tbsp. Chopped Coriander leaves for garnishing 

Directions : 

1 : Rinse and soak rajma overnight or for 8-9 hours.         

2: Drain and rinse it again.                  

3: Heat water in pressure cooker and add rajma and salt in it.

4: Cook it for around 30-35 minutes.

5: Heat oil in a thick bottom kadhai .

6: Add bay leaf and cumin seeds. 

7: When it splutters, add chopped green chillies and onion and cook till its brown in color.

8: Add ginger paste and garlic paste. 

8: Add tomato puree and cook till it leaves oil. 

9: Put red chili powder, Dhania powder,  kasoori methi and cook for 5 mins. 

10: Add boiled rajma to it and cook on high flame for another 5 mins. Add Garam masala powder. 

11: Garnish with chopped coriander leaves and serve with steamed rice.