Kheer

Ingredients:

1l full cream milk

1/2 cup tukda rice

4 tbsp sugar

Crushed cardamom

2-4 strands Kesar

Chopped dry fruits



Method:

Thoroughly wash the rice and soak them. In a heavy bottomed container, keep the milk to boil. While the milk boils, take the seeds of cardamom and crush them. Chop the dry fruits.

Strain the water from the rice. As milk starts to boil, add the rice and keep stirring for a few minutes. Add the saffron (Kesar) strands, cardamom powder, chopped dry fruits and thoroughly mix.

Let it cook till the consistency thickens. The milk quantity reduces to almost half when the kheer is completely cooked. Keep stirring after every few minutes to make sure, the rice gets properly mixed with the milk.

Turn off the flame, add sugar and mix it completely. Let it cool and then refrigerate.

Corn palak

Ingredients:

Corn kernels - boiled

Spinach: boiled and pureed

Tomato, onion, green chilli, ginger finely chopped

Salt, dhania powder, haldi, red chilli powder

Amul cream

Method:

Boil the spinach, let it cool off and then puree it in mixer or hand blender. Keep it aside

Boil the corn kernels and keep them aside.

In a kadhai, heat some oil. Put hing in the hot oil. Then put Jeera. Let the Jeera crackle, then put chopped onion, ginger and green chilli...saute them till onion turns golden. Then add chopped tomatoes and toss. Once the tomatoes get cooked, pour the pureed spinach. Put all the dry spices: salt, red chilli powder, haldi, dhania powder and leave it to cook. After a few minutes, mix in the boiled corn kernels. In the meanwhile, pour some Amul cream in a bowl and mix it well.

Once the spinach is cooked, mix the cream in the spinach.

Corn spinach is ready to serve 😊