Cinnamon Rice Pudding / kheer / Paruvaannam

Preparation time - 20mins

Serves - 2

Ingredients:

1 cup pudding rice

1 cup whole milk

1 teaspoon cinnamon powder

3 tablespoons sugar

2 tablespoons dessicated coconut

1 tablespoon raisins/dried grapes

1 tablespoon almond flakes

1 tablespoon ghee/clarified butter

Procedure:

• Wash and cook rice with 2cups of water.keep it aside.
• In a deep sauce pan warm ghee and roast almond and raisins for a minute.
• Add cinnamon powder,dessicated coconut to the ghee and saute for a minute.
• Now add rice.Mix well adding sugar.Try ro retain the shape of rice grains.
• Add milk and on low heat allow it to boil for 2-3minutes.Switch off the heat and allow it to settle for a minute.
• Serve hot.Great dessert or a festive dish.Cinnamon flavour gives a unique taste.Try !
• If you like to serve later,just add half a cup of warm milk with a spoon of sugar to the kheer before serving.(As rice absorbs the milk and kheer gets thickened if kept aside for a longer time).

Methi flavoured yogurt / Menthi majjiga

Preparation time - 10mins
Serves - 4
Ingredients:
2 cups yogurt / curds
1 big onion
1/2 cup fresh methi leaves / 2 tablespoons dry methi(kasuri methi)
2 pinches turmeric
1 teaspoon salt
5-6 green chillies
2-3 dry red chillies
1 pod garlic(finely chopped)
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon jeera
1/4th teaspoon/2 pinches fenugreek seed powder
1 tablespoon sunflower oil
Method:

• In a wide bowl add 1cup of water,salt to 2cups of yogurt and beat well.Keep aside.
• In a sauce pan,warm oil.Add mustard seeds.Once they splutter add jeera,turmeric,urad dal,finely chopped methi leaves or kasuri methi,dry red chillies.Fry for a minute.
• Add finely chopped onion,green chillies and saute till transparent.
• Dry roast 1 tablespoon of fenugreek seeds and just add very little(2 pinches) to the onions.Store the remaining for future use.You can use it in pickles or few curries.Takecare not to add more than 2-3pinches,as the dish gets bitter if added more.
• Switchoff the heat.Now add the buttermilk to the hot saucepan and mix well.
• Collect it in a serving dish immediately.If kept in hot pan for longtime,yogurt starts breaking/curdling.
• Serve it with steaming plain rice and papad.Very tasty and full of flavours.
• Quick and simple dish.My pick when pantry goes empty and still time for shopping!

Onion chutney

Preparation time-15mins
Serves-6
Ingredients:
2 big onions
6 pods of garlic
Lemon sized tamarind
15 dry red chillies
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon turmeric
8 curry leaves
3 tablespoons sunflower oil
Method:

1. Peel and cut each onion into 4-6 medium pieces.
2. Peel the skin of garlic and add them to onions.
3. Now grind dry red chillies,onion pieces,garlic,tamarind flakes and salt to a smooth mix.
4. In a sauce pan warm oil.Then saute mustard and add 2 dry red chilles,curry leaves.
5. After few seconds,add turmeric and then the ground onion paste.
6. On low flame,mix this well and boil for 5-10mins,till oil accumulates at the top of the chutney.
7. Switch off the flame and transfer this into a clean and dry bowl.Can be stored for 2-3days.
8. Tastes great with steaming plain rice and also can be enjoyed as a dip for dosa or idly.
9. Simple and quick recipe when we run out of  vegetables at home!