Komola Kheer/Orange Kheer

Juicy Oranges in Creamy Milk Pudding ummmmaaahhhhh!!!! Saw this Kheer @ Divine Taste, immediately bookmarked it!!!!! Made this for the Weekend, it was amazing!!!!! Oranges soaked well in Creamy Milk!!!! it was divine!!!! I followed Anu's Recipe Word by Word!!! Please follow the link for the recipe!!!!

I m running a Blogging Marathon with some of my Blogger Buddies, Please Do check out their Recipes here Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena , Usha, Soumya and Gayathri.

Ingredients

2 Litres Full Cream Milk

4 Large Juicy Oranges

8-10 tbsp Sugar

1 tsp Cardamom Powder

Few strands of Saffron (i didnt use this!!!)

Pistachiao for Garnishing!!! ( i have used almond flakes)

Method

In a Heavy Bottom Pan, Boil Milk, till it reduces to half its content. Take care not to Burn the Milk. I added 2 spoons to it (Lataji's Idea, While making Khoa for Gulab Jamuns). Add Sugar, Cardamom Powder and Saffron to it now. Mix Well. Turn it off when the milk turns that Creamy Yellow!!!! Let it Cool.

Meanwhile, Peel the Oranges, remove that White layer, Skin and the seeds. Add it to the Cooled Down Milk!!!! Refrigerate and Enjoy it Chill!!!!!!! It was heavenly to taste, those juicy oranges, soaked up in the Milk!!!! Divine!!!!! Thanks to Anushruti for Sharing this yummylicious Kheer!!!!

Toor dhal Chutney / Paruppu Chutney | Side Dish for Idli Dosa

To go with my Fenugreek Idli I made a subtle and earthy Paruppu chutney.
This is a great combo.



Ingredients:
Toor dhal / Thuvaram paruppu - 3 tbsp
Coriander Seeds - 1 tsp
Cumin seeds -  1 tsp
Garlic -  3 cloves
Pearl onions - 3 or Chopped onions - 3 tsp
Red chillies - 2
Tamarind - Size of a cranberry
Salt - to taste
Grated Coconut - 3 tsp
Oil - 2 tsp
For seasoning:
Oil - 1 tsp
Mustard seeds

Spinach Rice

Spinach Rice is a very easy dish to make and requires no much prior preparation. A quick fix solution for those who cannot wait for long to eat good food. I usually make this after I am back from a tired day of work. I have provided a very simple and step-by-step procedure to make the Spinach Rice

Required Ingredients:

Cooked Rice - 3 cups

Baby spinach - 2 cups

Oil/Butter - 2tbsp

Cumin seeds - 1  1/2 tsp

Red chillies - 4-5

Asafoetida - a pinch

Salt to taste

Method:

• Heat a pan and add the butter (or oil). Then add the cumin seeds, red chillies and asafoetida.

• Once the cumin seeds start to crackle, add the chopped spinach to the seasoning . Add salt according to taste and mix well.

• Cook for 5-7 minutes on medium flame. The spinach will wilt and reduce in quantity.

• Spinach takes very less time to cook. Once the spinach curry is done, add the cooked rice. Mix the rice and the curry well. 

• Let the cooked rice cool for a while before adding to the spinach rice. Otherwise the rice may get lumpy and mushy.

• Hot spinach rice is ready to serve.

• Spinach rice can be enjoyed best alone. There is no side-dish required. Raita can be used as an accompaniment if needed. Enjoy your spinach rice!

Notes : 

• Usually red chillies are added while cooking greens due to the fact that people who do not want to eat chillies can easily separate red chillies from the green curry as opposed to finding Green Chillies in Greens!