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Friday, 30 January 2015

Types Of Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

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Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer.
Recipe will serve 6.
Pineapple Coconut Kheer Recipe by ManjulaIngredients:
2-1/2 cup milk
3/4 cup coconut milk
2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
2 teaspoons corn starch or arrow root
1 can pineapple 20oz unsweetened
1/3 cup + 1 tablespoons sugar
1 tablespoon pistachios sliced for garnishing
Method
In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.
Summer is the best time for frozen treats and there is nothing better than ice cold Popsicle. These Popsicles are made with fresh fruits. This is a kid’s friendly recipe. This recipe is for two different fruit flavored Popsicles, orange and strawberry.
Recipe will make 12 popsicles.
Ingredients:
1 cup heavy cream
2 teaspoons cornstarch
2 tablespoons corn syrup
1/2 cup sugar
2 teaspoon lemon juice
1 cup fresh orange juice
1 cup strawberry puree
I am using 3oz of plastic cups and Popsicle sticks.
Method
Mix cornstarch with 2 tablespoons of water.
Boil heavy cream, cornstarch mix, corn syrup, and sugar over medium-high heat. Stir often otherwise cornstarch will become lumpy.
After the cream mix starts to a boil, turn off the heat and let the cream syrup cool for at least 10 minutes.
Add lemon juice and mix.
Divide the cream syrup in 2 equal parts, and then pour half into the orange juice and the other half gets added to strawberry puree.
Mix the fruit and cream syrup well and pour them into the 3 oz plastic cups or you can use Popsicle molds.
Freeze for a few hours. When it’s a half frozen add Popsicle sticks
Variations
If you prefer your Popsicles to have a smoother texture, simply strain the strawberry puree.
You may also use your choice of fruits.
The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.
Serves 4 to 6.
Sweet Saffron Rice
Ingredients:
1 cup basmati or long grain rice
2 tablespoons ghee or butter
1 3/4 cup water
2 tablespoons milk
1/2 cup sugar
1″ piece of cinnamon stick (dalchini)
1/4 teaspoon of saffron threads (kaser)
4 whole cloves (laung)
1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
Pinch of salt
3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
1 tablespoon raisins (kishmish)
Method:
Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
When the rice comes to boil, reduce the heat to low and cover.
Let the rice cook for about 15 minutes, or until the water has evaporated.
While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.