Kheer–Creamy Rice Elegance

Kheer–Creamy Rice Elegance

 

img_8703

Kheer is known to be the divine food of the Brahmins and priests and the home of Kheer is in the state of Orissa, in the Jaganath Temple in Puri. Here according to records Kheer has been cooked everyday for thousands of years and served with pooris. All across South Asia Kheer is a delicacy and is an integral part of a menu during religious festivities and weddings. In the North Kheer is made with rice and milk boiled together, in the South, Payasam, made with vermicelli noodles and milk is eaten daily and offered to the Gods as one of their religious rituals. Every household has their own method of making this fine dessert but it basically boils down to cooking this with love and patience, an abundance of almonds and pistachios for a thick, creamy lip smacking Kheer.

 

Paranthas - Flaky layered bread
Serves 6
Write a review
Print
Ingredients
  1. 2 cups whole wheat flour
  2. 1 cup all purpose flour
  3. OR
  4. 3 cups chappatti flour
  5. 1 tsp. salt, to taste
  6. 2 tbsp. oil or melted butter
  7. 1 cup warm water, more if necessary
  8. 1/2 cup soft butter for spreading in the parathas.
  9. 14 tsp oil for frying the parathas
Instructions
  1. In a mixing bowl of kitchen machine, add the flour and salt and mix well on low speed.
  2. While the machine is still running add the 2tbsp. of oil or butter. Mix well on low speed until the mixture is lumpy and soft.
  3. Add the water a little at a time and mix the dough on high speed. The dough is ready when it forms into a smooth ball.
  4. (Finger test – when finger inserted into dough makes an impression and no dough sticks to it – the dough is perfect.)
  5. Cover dough and set aside.
  6. Divide dough into 12 equal portions and roll each into a smooth ball.
  7. Roll each ball onto a lightly floured board-into a thin circular shape 6 inches in diameter.
  8. How to Fold Parathas
  9. Spread one tablespoon of butter onto the rolled disc.
  10. Turn over one edge into the middle and press lightly.
  11. Turn over opposite side,overlap it in the middle and press lightly, You now have a rectangular shape.
  12. Turn over the two short edges-overlapping them to form a square shape.
  13. Roll this gently, maintaining the square shape until the paratha is about 1/4 inches thick. Dust with flour whenever necessary. Cook on a hot griddle on medium high heat. When the underside is slightly brown and spotted flip the paratha and cook the other side until light brown. Add 1 tsp. of oil. Cook until both sides are crisp, 2-3 minutes and edges are evenly cooked.
  14. Cover with aluminium foil.
  15. Cook all other parathas this way.
  16. Serve with your favourite curry dish.
Notes
  1. Parathas can also be made into a round shape by spreading the butter on the rolled dough and then folding it into a long log which is then twisted and rolled in a coil shape. Press the coil down and roll in to a flat disc, maintaining the round shape.
Adapted from An Affair With Indian Cooking, The Khaanasutra of Indian Cuisine
Adapted from An Affair With Indian Cooking, The Khaanasutra of Indian Cuisine
Khaana Sutra http://khaanasutra.com/

Leave a Reply