BM # 69 Week 3, Day 1 Theme : Cooking with 4 Ingredients We are into the third week of BM # 69, and this week I shall be cooking with 4 ingredients.This is the first time I am doing such a theme and found it rather interesting. I chose to make some more kheers.…
Sago and Vermicelli Payasam
BM # 69 Week 2, Day 3 Theme : Coking with 4 Ingredients This was the first time I was working with a theme where I was restricted with ingredients. while making kheers I add condensed milk, pedas, burfis, just about any thickening agent to make it more royal and rich. This time I added just…
Sheer Kurma
BM # 69 Week 2, Day 2 Theme : Sweets from Indian States I have always enjoyed cooking specifically from regional states. I love those elaborate thali’s and spreads. It is the Hyderabadi Cuisine, which takes you to the rich world of nawabs and I bring you Sheer Kurma, a special Kheer that they…
Bengali Chaler Payesh
BM # 69 Week 2, Day 1 Theme : Sweets from Indian States Can anyone resist Bengali sweets ? No , they are a treat by themselves. Most of the Bengali sweets are made of chenna and sweetened with sugar or jaggery. Today we move a little from chenna and make a Bengali Kheer. …
Caramel Rice Payasam
BM # 57 Week :3 , Day: 1 Theme: Indian Sweets You all know my love for Kheers,and a Payasam is a different name to a kheer. While discussing dishes from Tamil Spread ,Valli told me about this caramel payasam, I wondered if it was authentic! Valli quickly cleared me on that and I decided…
Tandalachi Kheer / Maharashtrian kheer
BM # 52 Week 2 Day 2 Among milk based Indian desserts , kheers have always been my favorite. I am amazed by the umpteen variations we have. The basic ingredients remain the same, but the name varies , the cooking procedure and the taste varies from state to state, from family to family.…