Roma's Space

Basmati Kheer

Ingredients :

• 1.5 cups of Basmati rice
• 3 tablespoons of ghee
• Few pieces of chopped Badam, Kaju, Kismis, elaichi
• Few strands of Kesar
• Milk 1.5 litres
• 3/4 cup sugar
• 100 grams khoya

Procedure :

1. Soak rice for an hour and wash till milkiness goes away.
2. Heat 1.5 tablespoons of ghee in a cooker and fry the rice for sometime. Add 2.5 cups of water and pressure cook till rice is done.
3. In a kadai heat remaining ghee and fry the badam, kaju and kismis in it. Once done, take them out of the kadai and fry the cooked rice in it.
4. Now add 1 litre of boiled milk and mix well with the rice, stirring continuously. Once thick, add another 1/2 litre milk and continue to cook.
5. Heat a small quantity of milk in a vessel and add the khoya to it after mashing. Let it boil once. Add this to the kheer and stir well with mathani (a long stirring rod with plates at the end).
6. Mix kesar in small quantity of milk and mix into the kheer, stirring continuously.
7. Once kheer is thick, add the fried dry fruits, sugar and teaspoon of ground elaichi and mix till sugar dissolves.

Please NOTE :

1. Khoya needs to be boiled in small quantity of milk so as to ensure that it isn’t sour. If it is, the milk will split and the rest of the kheer will be safe. In this case you may have to try thickening with malai (cream of milk).
2. The above recipe makes a thick kheer. If you like it thin, please add some more milk towards the end and boil well.

Moong Moth Salad

Salads are the healthiest way to consume our veggies and what can add more to the nutrition than sprouts. This salad is a crunchy munchy hi-protein dish which keeps you feeling full for longer. Yes, calorie conscious people can stop binging in-between meals with the help of this dish. As for others, its just another treat for the taste buds.

Ingredients

• Salt, Black Salt (to taste)
• Juice of one fresh lime
• Pinch of Black pepper powder
• 1/2 cup soaked moong dal
• 1/2 cup soaked masoor dal
• 1/2 cup grated carrot (preferably both red and orange)
• Finely chopped coriander leaves

• 2 tablespoons each of the following vegetables (finely chopped)

• Cabbage
• Cucumber
• Tomatoes
• Radish
• Spring onions

Procedure :

1. Soak moong and moth dal separately overnight.
2. In the morning strain out the water and let it stand for a day or so, till it sprouts.
3. Mix in the finely chopped vegetables. Add White and Black salt, pepper powder, lime juice and mix well.
4. Garnish with finely chopped coriander leaves and serve chill.

Please NOTE :

Once soaked you need to drain the water out of the sprouts, otherwise it can start smelling of stagnant water.