Kheer and the sweet dish season is back. We have officially entered the festive season in India. An array of festivities lined up in the upcoming months and they come to the halt with the year ending. Samavat Rice Kheer is one of the old school puddings that make a perfect dessert for the festive feasts. Simple, no fuss making process and the conventional creamy texture are the highlight of this gluten-free pudding. The only twist we have introduced in the Sama Rice Kher Recipe is adding a layer of fruits before serving. We love our puddings and custards chilled. Winter season as well is no exception for this rule. And the combination of chilled, thick and rich kheer layered with sweet and ripe mangoes, is definitely a gratifying experience for the food senses. If you thinking where to get mangoes in the month of October, then take a look around surprisingly it is still available. At least, it is still here in Delhi.
What is a cold-pressed juice? Cold-pressed juice is nothing but the regular juice extracted in a most healthy and organic manner without damaging the nutrient value of the juice. It is a slow and gentle method to extract juice from your favorite fruit or the vegetable. How a cold-pressed juice better than the convention one? The regular juices are extracted using a high speed spinning juicer or grinder which generates excess heat. The heat reduces the potency and breaks down essential nutrients and fibres of the fruit/vegetable. Hence, there is minimal retention of fibres and nutrients in the conventional juices. I have recently discovered my love for cold-pressed juices, all thanks to Kent Cold Pressed Juicer.
The charm of summer in Delhi is the lack of inspiration around. We miss the enticing last summer. We were in hometown, Nainital, far away from the rest of the world, where summer is for perfect family picnics, trekking expeditions, local berries and seasonal fruits. But by the time winter came, we started missing the urban civilization and buzzing lifestyle. And to experience that, we shifted our base to Delhi – the heart of the nation. Summer in Delhi is deserted – the only sound is of an occasional bird cuckooing in the garden or a slow, rusty leaf falling from the tree. As described by the famous writer Ahmed Ali, Delhi summer is the season of ‘unending noon’. But even in the midst of such dullness, the beautiful hue of Jamun (Java Plum) inspired me to step ahead and play with the flavors of the fruit. Hence, the result is Jamun (Java Plum) frozen Yogurt.
June is here, and suddenly we stand on the cusp of summer. Heat at its peak, flora, and fauna at their dullest mood and there is almost nothing inspirational around. The scent of ripe mangoes and musk melon almost overpowering, every time we open the door of the fridge. The daylight lingers till late evening, and the skies have become that piercing bright blue. These – these few of my observations among many – whisper ‘summer is here’. And how to miss making Aam Ka Achaar (Mango Pickle), an Indian summer ritual that is common to almost every household.
Stone Fruit, otherwise known as the summer fruit, certainly live up to their reputation. They have juicy, fibrous, aromatic, sweet taste and texture. In short, a perfect fruit to bake with. Eating a Vanilla Cake with fresh apricots or peaches and cream is so pleasurable, especially during the summer. So why not combine these two flavors and create Fresh Apricot Cake to uplift your dull summer mood.
Mint and Pomegranate Raita is a delicious combination of mint, coriander, and pomegranate pearls. The freshness of mint and coriander definitely make this raita a summer favorite packed with the goodness of pomegranate. The red in those pomegranates just make me feel bright and energized. Loaded with pomegranate pearls, mint, coriander, yogurt, green chilies, garlic and spices, it is my favorite raita I’ve made ever.
Kathal Ki Sabzi Recipe is a succulent dry preparation of unripe jackfruit cooked with plenty of red onions and spices. The dish has a fibrous texture and delicious taste to it, hence it can be labeled as mock meat also. The term vegetarian prompt a train of thoughts about my mother, who is a devoted herbivore. She only introduced us (me and my brother) to the variety of vegetarian delights. And that instilled in me a kind of soft spot for lustrous greens, juicy fruits and all that with oozing natural flavors. Recently, when we switched gear from an urban lifestyle to a quite countryside home, cooking with more of locavore became a routine affair in my kitchen.