Aam Kheer -- sunshine in December

See how pretty it looks.

Warm, sunny happy that is what you would say looking at this delicious Aam Kheer or Mango Kheer and there is no two thoughts about it. It is magnificently delicious, if there was a phrase like that.

But warm, sunny, happy was not how my mood was when I was making it. Not the dish's fault really but mine.

My Ma used to make kheers like this very often, in winter she would add kamla lebu(oranges) to make the sweet, luscious kamola kheer, in other times she would add rasgulla to this kheer to make rosogolla'r payesh and during summer it would be mangoes to make aam kheer. Ok, actually aam kheer was rare, mangoes were much enjoyed as is.
The casual air with which she made it, made the whole process seem extremely easy and quick. You were lulled into the false belief that saying "Abra Cadabra" reduces whole 1 liter of milk to a quarter in a jiffy. And she even smiled at the end of that process, a smile of content.

Me, I have many virtues(ahem!!), sadly patience does not top that list. So Last Thursday when I started the process of reducing a mere 1 liter of milk around 10 at night, my mood had turned severely sour after the first 45 minutes. The milk was stubborn, needed to be babysat and craved much more mollycoddling than Baby A. The fact that I had had a long day and needed to be up by 6 next morning made me more edgy and I was throwing around angry looks and angrier words by 11.

D meanwhile was standing by the sink and calmly licking the lid and bottom of the condensed milk can in a manner which called for severe caustic remarks. A guy who doesn't have any respect for rules in the kitchen and that includes, the kheer maker gets to lick the condensed milk can, is a threat to the kitchen environment and needs to be dealt by K(Kitchen)PA if not EPA.

Finally around 20 past 11 the milk had reduced to half of its original, my Ma insists on reducing a little bit more, but I had reached my limits.

After a night in the refrigerator, the kheer had thickened a little more and it was just perfect the next day. This time I served a little differently by layering and mixing mango pulp only for the second layer (as in Serving Suggestion 2 in the recipe). It helped that I had only few guests so I could prepare a serving for each beforehand and then chill in the refrigerator. This aam kheer (mango kheer) was a major hit, it was such a creamy mango delight that people just loved it.

This is actually a very easy dessert, the only thing to keep in mind is not trying to start the process when time is a constraint or one is tired. This works very well made ahead though. So you can make the plain kheer a couple of days ahead when you have time and just serve it on the day of the party.


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Aam Kheer/Mango Kheer

What You Need

Whole Milk ~ 1 litre

Sweetened Condensed Milk ~ 1 can

Sugar ~ 1/3 cup or less

Mango Pulp ~ 1 cup. Either use fresh mangoes to make the pulp or use a canned one

Fruits ~ Small pieces of cubed mangoes if they are in season else a can of Dole Tropical fruits cut up in bite size pieces

Few strands of saffron

Blanched slivered almonds or Pistachios for garnish

How I Did It

In a heavy bottomed deep pan heat the milk

Bring the milk to boil and then stir it intermittently

Add a can of condensed milk and continue the process of stirring

When the milk has reduced a little add the sugar. Note: If you don't like too sweet avoid the sugar

Keep on stirring continuously at medium heat till the milk has reduces to almost half the initial volume. By this time the color of the milk would take on a creamy hue and it would have thickened. Continuous stirring is necessary else the milk may stick to the bottom and burn. This process of reducing the milk will take a little more than an hour at medium heat.

Add a few strands of saffron when the milk has almost reduced to the desired consistency

The consistency is now like smooth kheer

Pour in a serving bowl and put in the refrigerator.

Now to serve I do it two ways

Serving Suggestion 1: Once the kheer has cooled down, add 1 cup of mango pulp and mix well. While serving serve with cubes of fresh mangoes or if mangoes are not in season serve with any other tropical fruit. I have used Dole canned tropical fruits for this purpose. Garnish with blanched slivered almonds or pistachios and serve chilled. This is how it is done in Indrani's Aam Kheer

Serving Suggestion 2: Once the kheer has cooled down, divide in two portions.
To one half add 1/2 cup of mango pulp and swirl. The other half remains plain.

In a parfait glass or wine glass or a dessert bowl add a layer of the Plain kheer(the portion without mango). Add cubes of fresh mangoes or if mangoes are not in season any other tropical fruit. I have used Dole canned tropical fruits for this purpose.

Top this with a layer of the kheer with mango pulp

Garnish with blanched slivered almonds or pistachios


Similar Recipes:

Orange Kheer or Kamola Kheer

Easy Mango Dessert -- done in minutes

Paayesh -- the traditional rice kheer

Mirchi Curry -- 'ants on fire

Lovely Long Hot Peppers

There now Winter is here. We had our first Snow this Saturday. I am not too fond of winter. The thing I hate about winter is bundling up the kids in layers to even go to the grocery store. A simple task takes hours in just preparation. Coats waiting to be zipped, leggings to be worn, the cap messing the hair, the car seat now gets uncomfortable, the two young things shout out protests, the thought itself drives me nuts.

I like winter as long as I am allowed to stay inside. Inside the home it is warm and cozy and you truly start appreciating what "warm and cozy" means. Such was this Saturday, snowing in white fluffs outside while we sat in the warm glow of the fireplace, eating hot hot Mirchi Curry.

This curry is inspired by Nupur's alu dum which again was inspired by Trupti's alu dum recipe. Instead of potatoes I decided to use long hot peppers in the creamy curry. Some heat to warm up the palate.

Ok truth be told I wanted to make a Mirchi ka salan like this or this. But then except for the long hot peppers I had no other ingredients. But I still desperately wanted to have Mirchi in a Curry and so in a fit of inspiration used Nupur's curry as a base for the beautiful hot peppers.

The Mirchi Curry or Long Hot Peppers in a creamy gravy was truly delicious and enjoyed by all barring the kids. The dish does have a fair amount of heat (though long hots are not too hot) and so be careful while cooking and eating. Though I have used long hot peppers for this dish you can use other type of hot peppers. For other kinds you may need to de-seed to reduce the heat


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Mirchi Curry -- Long Hot Peppers in a gravy

Serves: 5-6 people

Cut 8-10 long hot peppers in 4ths each(i.e. each cut in 4 ). Sprinkle salt and pepper, drizzle with olive oil and roast in one single layer at 375 for 30-40 mins.Note: These are my toaster oven settings and time may vary in a regular one. Take care not to burn but just brown the peppers. More on roasting long hot peppers.

Soak 1/4 cup of cashew or slivered blanched almonds in water. Yes, what can I say, I have too many almonds in my pantry :-)

Heat oil in a frying pan. Saute 1 medium onion diced + 2 cloves of garlic + 1" ginger peeled and chopped till onion is soft and lightly browned. Add 1 medium tomato chopped in large chunks and fry till tomato softens

Cool the above and grind to a fine paste along with the cashew(or blanched almonds) and very little water

Heat Oil now for cooking

Temper with 1/4 tsp of Nigella seeds and 1/2 tsp of Cumin seeds

Add the masala(onion + cashew etc.) paste that you have prepared and fry till you see oil seeping out of the masala

Add 1 tsp Kasoori Methi, Turmeric, salt and a little Paprika for the color. Mix well.

Add about 1 cup of 2% Milk. Add water if required for the gravy. Let the gravy simmer to a boil

Add the roasted long hot peppers and cook until the gravy thickens to a creamy consistency. Add a little sugar to taste, a little garam masala and very little chopped corriander.

Serve with Roti or Rice. It is fiery hot but in a pleasant way.

Trivia: There is debate whether or not men and women sense capsaicinoids(the substance that gives chilli peppers their intensity) similarly. Research carried out by the University of Reading shows that the effect of Capsicum chinense is elevated in the conjunction with testosterone. Thus men are more affected than women. Now you know why a pepper spray is effective

Doi Fulkopi -- Cauliflower in Yogurt Sauce

This Thanksgiving we were spending time with friends. Friends from days way back and it was a wonderful time spent with great food, company and total relaxation if you can relax with 3 kids shouting and screaming under one roof that is.

The morning of the day we were to drive back, we went to a nearby state park. The drive from their home to the park was beautiful. Amidst rolling green fields and farms, the street meandered. You know it was that idyllic kind of thing, with cute farms and red barns and healthy cows and shiny horses.

As is my nature, I said "One day I want to have a farm like that". Immediately the friend said "Yeah this is the kind of work I would like to do, raising hens and planting seeds and growing trees".Then the other said " In a couple of years I am going to leave my job, I am so tired of it and I would love to buy a farm"

Now all of us here discussing buying and living in a farm have never ever roughed it out in a farm. All we have done is planted petunias and daisies, maybe a Japanese maple or two and grown tomatoes and okra in summer. We have no clue what it takes to raise a hen, to grow enough crop to sustain, to milk a cow, to live a life determined by the seasons. We just think it is wonderful and quaint.

What is it that makes farm life so glamorous? Or is it people like me who thinks it is glorified ? I am like that, for a while after a trip to Goa, I thought having a shanty shop selling tea and omlette at the bend of curve is the best thing to do.

Maybe for you it is the life of the Wall Street Banker eating sushi and doing power yoga on the move that is most glamorous. So what kind of life attracts you ?

What kind of a life do you dream of when you are dreaming or are you rooted to the present and think you have already gotten that perfect life.

Tell me, I am all ears.

Now to the cauliflower. Cauliflower is one of my best loved veggies. I just don't understand when people say cauliflower smells or it is bland. I am sure they are picking up the wrong kind. This cauliflower in yogurt sauce or Doi Fulkopi is something both my Ma and Ma-in-law makes. Flavored with whole spices like cloves and cinnamon, it has a rich fragrance. There is almost no other spices used than the Garam masala and wrapped in this fragrance doi fulkopi is the perfect winter dish to heat up a cold evening.



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Doi Fulkopi

Chop 1 medium sized cauliflower in big florets. Wash well and soak in warm water with a little salt for 15-20 mins. Remove from water after 20 mins.

In a big bowl add
1 cup of yogurt,
1 tsp of Ginger paste ,
1 tsp Garlic Paste,
1 tsp Red Chili powder,
1 tsp Biryani Masala/Garam masala
and salt. Mix well till smooth.

Add the cauliflower florets to the above and mix so that the marinade coats each floret. Keep aside for 30 minutes

Heat white oil in a Kadhai/Saute Pan

Temper the oil with
1-2 small Bay leaf/TejPatta,
1"Cinnamon stick/Dalchini,
4 Cardamom/Elaichi,
4 Clove/Laung

When the spices sputter add 1 fat clove of garlic minced and paste of 1 onion. I make a rough paste of 1 red onion in the blender, you don't need a smooth paste

Fry with a sprinkle of sugar(optional) till the onion turns a pinkish brown

Add 1" ginger peeled and grated and saute

Add 1/2 tsp of Paprika for color and 1/2 tsp of R. Chili powder for heat. Adjust chilli powder to taste. Mix well

Pick the cauliflower florets from the marinade with a slotted spoon (or use your hands) and add to the above masala in the saute pan. Don't dunk the marinade at this time and keep it aside.
Sprinkle 1/4 tsp or more of Turmeric powder and fry the cauliflower

Once the cauliflower takes on some color, golden yellow with tinges of brown, lower heat and add the marinade

Cook the masala for a few minutes

Add salt about 1/3 cup of water and mix well

Cook till the cauliflower is just done. If you need to add more water to cook the cauliflower add some but this dish does not have a flowing gravy so be aware. Taste for seasonings and adjust.

Sprinkle 1/2-1 tsp of Garam Masala on the cauliflower, mix well and let it sit to absorb the flavors. Serve hot with Roti or rice. This tastes best when cooked on the same day as serving.

Trivia: Mark Twain called cauliflower "nothing but cabbage with a college education." I say it has been well educated to move up.