PHIRNI

When was it last that that you cooked for your baby, just for her, all your heart out and she just turned away her face? Not few…huh??  Those low moments make your heart sink. Right?? Such moments are not few in my life too. So I am always in a hunt of fast but tasty yet healthy something for her. Once such is “PHIRNI”.

Phirni

The day, I made it for the first time, I was a bit apprehensive and anticipating a wrinkled nose. But, to my sheer amazement, Mahi had it, almost a bowlful of it, without a tantrum or fuss. My effort vs. reward was a win-win situation. Effort was less, reward was her cute indulgence. Phirni is not just tasty, being a dessert, but has the goodness of milk and rice goes in which supplements the cereal need. Throw in, dry fruits of their choice and see the Firni vanishing, effortlessly.

Time: 30 mins or even less.

Serves: 5-6 medium sized dessert bowls

Ingredients:
    Milk – 750 ml
    Sugar – 3 Tbsp.
    Rice – 50 gms, soaked for 2 hrs.
    few strands of saffron – soaked in warm milk (optional)
    Cardamom powder – 1 tsp.
    Dry fruits – chopped finely ( I used a coarse powder of kaju, badam and apricots for Mahi)
    Raisins / kishmish – 1 tbsp.

Preparation:
    Make a fine paste of soaked rice after draining the water. To check the texture, when you take a pinchful of rice, you should feel the granules and not a fine powder.
    Bring milk to boil and put on low flame for 2-3 mins.
    Add the rice paste and keep stirring. At this point, do not leave the milk on itself and keep stirring because rice will stick to the pan before you even notice.
    After 5 mins, add sugar and dry fruits and keep stirring.
    Add cardamom powder after 5 mins. Switch off the gas and decorate by pouring the saffron soaked milk.
    Phirni will not take a min more to be served.
    Relish!! 
    

Phirni

Notes:

Phirni tends to stick at the bottom of the pan. Don’t forget to stir every now n then.

Unlike traditional kheer, milk need not be boiled too much and reduced to half. The rice paste does the job. So milk retains much of the nutrients.

Serve hot or chilled.

Phirni

Spinach khichdi ~ A green thing

A warm belated DIWALI wish to all of my friends!! I hope all of you had a blast with dear and near ones.

 

Now that most of you might have gained a few pounds (I am no exception), and every one has gorged into gulamjamuns, malpuas and moong daal ka sheera, not to forget, overtly rich paneer delicacies and fried poories and wadas, it is time to go back to normal routine. For some, it is the moment to plan for reducing those extra inches. So, forget about all the yum richness, you have savored and try this simple green khichdi for lunch with less calories and more of health. This khichdi is full of vegetables and protein, made with green split moong daal instead of regular yellow moong daal. Just add the vegetables of your choice and reduce rice and include more of daal. Supplement it with some curd and lots of salads, give your fav aam ka achhar, a miss this time.

Palak ki Khichdi

Time: 30 mins

Serves: 2 people (on diet Smile )

Ingredients:

  • Rice – 1/2 cup
  • Green split moong daal – 1/3 cup
  • mixed vegetables (carrot, beans, flower, corn, peas) – 1/2 cup
  • Spinach/ palak – 1/2 cup
  • salt, as per taste
  • ghee/ clarified butter – 2 tsp.
  • jeera/ cumin seeds – 1 tsp.
  • water according to the desired consistency( I prefer at least 3 times the amount of rice+daal)
  • tomato – 1 , cut into small cubes.
  • haldi/ turmeric powder – 1/2 tsp.

Preparation:

  • Clean & wash rice and daal and soak until you do the preparation.
  • Clean and wash palak leaves, chop them roughly.
  • Heat ghee in a pressure cooker. Splutter jeera and add tomatoes and spinach.
  • When wilted, add all the vegetables, haldi and salt.
  • Sauté for a minute.
  • Add the rice-daal and add sufficient water as per your required consistency.
  • Pressure cook for 3-4 whistles on a medium flame.
  • Serve with salad and curd.
  • Relish!!

Notes:

You can definitely give the ghee, a replacement with your regular oil. Add methi instead of spinach for a variation.

I don’t cook the vegetables too much in oil/ghee for khichdi as the whistles will take care of that.

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