Sunday, April 20, 2008

Click apples, Musical's goody bag and Bhutanese red rice kheer

Apples: are my entry for Jai and Bee's lovely Click event: and this month's theme is 'Au Natural'.

One fine day when I entered my apartment lobby, I got a wift of the most aromatic masala and thought to myself, "Gosh these neighbour bachelor boys are cooking up a storm today....why dont they use their exhaust fans when cooking and not make us so hungry". As I turned to check my mailbox, I saw a big yellow bag and as I approched the bag and opened it I realised it was a parcel for me and it was smelling of lovely garam masala. I chuckled when I saw it was from Musical with all these goodies inside.
Here I'm showing everybody the lovely things that came out of the goody bag that Musical sent me from her cool punjabi kitchen!! There's Bhutanese red rice, of which Ive already made payasam which turned out yummy and pink from the colour of the rice. And there is a packet of Beluge Lentils that Ive never used and would love to experiment with. The garam masala is so aromatic that Ive kept it for special dishes like rajma and chole!!. The long peppers are new to me and Musical advised me to use in Raita's and salads. And many bars of yummy organic chocloate of which Ive finished a couple already.

If I had waited any longer there would be none for the picture as I'm just about to use the dark choc slabs to make some brownies this evening. Thank you musy for a lovely welcome goody bag!!!! I dont have the picture of the yummy pink kheer because it got devoured before I could find time to take a picture, but I will give you the recipe for sure!!!

Bhutanese Red rice kheer

1/2 cup Bhutanese Red rice
1 L milk (I used 750mls and added 250 mls later, and I used 2% organic milk)
1/2 cup sugar
1/2 tsp ground cardamom
a handful of roughly chopped cashew nuts

Method:
1. Wash rice thoroughly and soak overnight.
2. Drain the rice and throw it in a pot with 750ml milk and bring to a boil.
3. Simmer on medium-low heat until the rice has swelled and cooked and the milk has reduced to two thirds.
4. Add the 250mls milk, sugar , cardamom powder and simmer on low for 15-20 mins more.
5. Garnish with the chopped cashews and server warm or cool and chill in fridge, whichever you prefer!

The colour of this kheer will be a lovely pink! Thanks again Musy....