Ganesh Chaturthi 2012

Wishing all Our Fellow Bloggers & Readers a very Happy & Prosperous Ganesh Chaturthi

Lord Ganesha's Favorite Item made specially during the Chaturthi Festival
Savoury Steamed Rice Flour Dumplings with Chana Dal (Kudumulu/Undralu)
Serves 6-7

Ingredients:
Rice- 500 Grams
Split Bengal Gram (Chana Dal)- 4 Tbsp., Boiled separately till Soft (but not overly done)
Cumin Seeds (Jeera)-1 Tbsp.
Salt- to Taste
Water-

Method:
Clean & Wash the Rice thoroughly
Spread the Rice on a Cloth & keep it to Dy Completely (the Rice has to be Dried Fully to Grind)
Strain the Rice through a Sieve to get Coarse Ground Rice Rava from the Sieve should be measured to equal about 400 Grams
(the remaining Smooth Rice Rava can be used later for Various Dishes later)

In a Bowl Add Oil & Water to Boil 
(The Ratio of Water:Rava should be 4:2)
Add1 Tbsp. Salt, Roasted Jeera is optional
Add Rava & Stir till it all comes together on Slow Flame
Cover & Simmer for about 5 Minutes
The Consistency of the Rava will be like Upma
Mix Chana Dal in the Rava & let the Rava & Chana Dal Cool completely
Grease Hands with Water or Oil to make Dumplings

Steam in a Pressure Pan/Bowl/Idli Stand or any Vessel of Choice (with Water just enough to Cover 1/3rd of the Pan)

We made a Different Version of the Traditional Semiya Payasam (made with Sugar) with Date Palm Jaggery (Khajur Gud)
Serves 6-7

Ingredients:
Vermicelli (Semiya)- 2 Cups, Toasted till Golden
Milk- 2 Litres
Date Palm Jaggery (Khajur Gud)-  , Finely Grated/Shredded
Mix Dry Fruits (Cashew nut, Raisins)-  , Roasted in Ghee
Cardamom Powder (Elaichi)- 1 Tsp.

Method:
In a Deep Bottomed Pot, Add Milk & carefully till it Boils Milk
Add Semiya & Stir to avoid any Lumps
When the Semiya seems done, Add Jaggery & Mix Well
Add Cardamom Powder & Dry Fruits just before turning off the Flame

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan




Lemon Rice (Pulihora)
Serves 6-7

Ingredients:
Rice- 350-400 Grams, Boiled separatelyso that the Grains are Separate

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Raw Peanuts- 2 Tbsp. (as Desired can increase or Decrease the Quantity of Peanuts)

Mustard Seeds (Rai/Aavalu)- 1.5 Tsp.

Cumin Seeds (Jeera/Jeelakarra)- 2 Tsp. (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- 2 Tsp.

Split Black Gram (Urad Dal/Menapappu)- 2 Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 10-15 No’s

Asafoetida (Hing/Inguva Podi)- ½ Tsp.

Turmeric Powder (Haldi)-4 Tsp.
Salt- to Taste

Fresh Lemon Juice- 4 Small sized

Deep Fried Sweet Stuffed with Powdered Chana Dal & Jaggery (Burulu)
Serves 6-7

Ingredients:

For Outer Covering:
Rice-1 Cup
(Urad Dal)- 1 Cup

For Stuffing:
Split Bengal Gram (Chana Dal)- 400 Grams, Soaked for 2 Hours, Boiled till Soft & Coarsely Ground
Jaggery (Bellam/Gud)- 200 Grams, Finely Grated/Shredded
Cardamom Powder (Elaichi)- 1 Tsp.
Ghee- 2 Tsp.

Method:
Preferred is a Ratio of 1:1 (Dal:Rice) but many families mix a Batter of Ratio 1:2 (Dal:Rice)
Soak for 2 Hours & Grind Thick like Idli Batter

In a Wide Pot, Boil the Jaggery till it Boils
Add Cardamom Powder, Ghee 2 Tsp., Add the Chana Dal Powder & Mix evenly
When Cooled, make the Stuffing into Lemon Sized Dumplings


Heat Oil for Deep Frying
Dip the Stuffing in the Idli Batter & Drop in the Oil Gently

Another Variation is the Poli Purnam Buralu/Poornalu (made with Moong Dal/Pesarapappu) for which will post the Recipe on the next Festival Days of Navratri (Goddess Durga's Favorite it seems)

Vegetable Pulao (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Punjabi Cuisine
Vegetable Pulao (Jain/No Onion-Garlic)

Serves 2

Ingredients:

Long Grain Basmati Rice- 1 Cup
Saffron- a Pinch soaked in 1 Tbsp. Milk
Salt- to Taste
Mint Leaves- few Sprigs, Finely Chopped

For Mixed Vegetable Gravy:

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Bayleaf- 1

Black Cardamon (Badi Elaichi)- 1

Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.

Black Peppercorns (Kali Mirch)- a few

Cinnamon Stick (Dalchini)- 1/2 Inch stick

Cloves (Laung)- 2

Star Anise (Chakra Phool)- 1 No.
Green Cardamon (Choti Elaichi)- 2 No’s
Hing- small Pinch
Fresh Roma Tomatoes-  1 Cup, Finely Chopped

1/4 Tsp. Corn Four mixed with 1/4 Cup Milk
Fresh Cream- 1 Tbsp.
Dried Fenugreek Leaves (Kasuri Methi)- 1 Tsp.
mix of Carrot, Cauliflower, Green Beans, Peas- 1/2 Cup, Boiled

Method:

Wash and Soak the Rice for at least ½ hour

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice : 1.5Water till the Rice is done but the shape should be intact
Add the Saffron infused milk to the Rice along with Mint leaves & Salt, keep aside

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma
Add Tomatoes, mash & Saute till Oil separates 
Add Milk-Corn Flour mix, Tomato Puree & after a Boil check to see if done
Add Kasuri Methi, Fresh Cream & mix
Add the boiled Vegetables in the gravy, mix gently

For Dum:
In a Handi Vessel, spread the about 1/3rd of the Rice
Add the half of the Vegetable Gravy mix & another batch of 1/3rd part Rice
Layer with another half of the Gravy & 1/3rd of Rice
Seal the edges with dough to create a Dum all over & let it simmer on slow flame for about 15 Minutes

Serve Warm & Fresh with any flavoured Boondi/Cucumber Raita!



Feel free to share your views & do let us know how this one turned out :)

Red Kidney Beans with Steamed Basmati Rice (Kashmiri Rajma Chawal)

North Indian Vegetarian Main Course Special
Kashmiri/Punjabi Cuisine
Red Kidney Beans with Steamed Basmati Rice (Kashmiri Rajma Chawal)
Serves 2

Ingredients:
Red Kidney Beans (Jammu ke Rajma)- 

Extra Light Olive Oil/Olive Pomace Oil-
Cumin Seeds-
Tomatoes-
Onions-
Green Chillies- Paste/Slit
Fresh Ginger & Garlic Paste-
Fresh Coriander Leaves-
Ghee-

Tips:

Jammu or Kashmiri Rajma is smaller, deep Red in colour which cooks in 15 Minutes as compared to the other Rajma Beans

 Roopak Stores Rajma Masala is available in Roopak Stores (Karol Bagh, Delhi), Le Marche (all outlets in Delhi & Gurgaon) & other Supermarket outlets across India


Feel free to share your views & do let us know how this one turned out :)

Assam & Assamese Cuisine

Assamese Cuisine
Fish is more popular as it is a part of Vaishnavaite culture
In a strict Vaishnavaite Kitchen, Egg, Chicken, Pork are not cooked the when Elders are at Home

Very light & Healthy as less Oil, Spices which is good for skin as well

In a typical Assamese meal, Khar is a mandatory Appetiser eaten with a little Rice

It is extracted from the skin of the Plantain and added to curries, typically with Vegetables & Meat for a Piquant taste

Tenga Anja cooked with Bottle Gourd (Lauki) and Ridge Gourd & the taste of Tenga varies from region to region

Naga Bhut Jolokia is also used abundantly


Guwahati:
Herb flavoured vegetable stock at Delicacy’s is a little better than Paradise's Jakoi’s Amla soup

Central to meals in all Assamese restaurants
a Vegetarian Thali, with fairly standard ingredients- Dal, Aloo Pitika (mashed Potatoes is similar to Chokha in Bihar), an Aloo-Parwal (Potol/Parimal), Khar (Papaya with a natural alkali) etc.

Delicacy has the best Thali

Boil Cake’ (like Odiya chhena poda), a mildly sweet cheesecake made with fresh Chhena

the simple flavours of Assamese food, use of methods like steaming and smoking, and above all conservative use of Chilli

Deka Chang in Sonapur (slightly outside Guwahati) has Veggie Thali plus add ons
Saag/Dhekia or fern
Khar is start of the meal like the papaya khar, Khar can be made out of almost any veggie even with left overs like Lauki skin or cauliflower stems.

Most thalis will give two dals one would be masur and the other will be “Mati” dalor urad dal
Not to forget the pieces of long lime is also an intregral part of the assamese meal which they squeeze liberally on the food. Thats why there is khar in the stomach before hand to balance out the acidic nature of the Lime and Tenga

The Tenga is the integral part of the meal which is generally taken as the last dish, also made with Bor (plain pakoras of Masoor Dal) for Vegetarians

Khorika means sticks or bamboo Skewers
Serving Utensilas are made of “Kaah” or Bell metal


EMOINU on A.M. Road offers Veg, Chicken, Fish Thali all at 40/-, 70/- & 60/-

Manipuri Thali has Steamed Rice, meal order starts with Uti (is a Vegetarian dish) or Dal, Kam Soy, Champhut (is Boiled Bottle Gourd/Pumpkin),

Ginger, Garlic, Chilli form most spice rather than Garam Masala
Sareng (Smashed Fish with Hing)

Elanga (Fish Green Chlli or Red Chilli Spicy Pungent)
Mah Matung (is a Piece of Fish)


Chicken Spicy
Chicken or Pork is not cooked in the home
Sareng is Fish Smashed & Cooked with Spices like Hing


Lakshmi Cabin Fancy Bazaar H P Road is famous for Samosa (closer in taste to the Bengali Singhara than the North Indian)
specializes in Assamese Sweets (which by the way are not very sweets) like Gud ka Rasgulla

Pitas made with Rice Flour Crepes cooked with stuffing
Dry Pitas made with Rice Powder & stuffing of Coconut Jaggery



Maihang on G.S. Road offers Veg Thali at 99/- specializes in Fish Whole

Veg Thali: Steamed Joha Rice (is a naturally aromatic variety traditionally grown in Assam), Lau/Pumpkin, Dhidhu Gravy, Black Dal, Masoor Dal, Aloo Pitika (Famous mashed Dry Sabzi), Bihai (Tomato Pitika/Chutney), Baingana, Tenga Meetha Banana Flower, Elephant Apple (Tenga Sweet), Kheera

Kola Joha (Sweet Sticky Glutenized Black Reddish Rice), Kosu (Lotus Stem found in Forest lakes mashed)

Kunkuni Joha (small Brown Rice)

Lahsa




Famous Black Sesame Seeds (called Til) used to make Achari Chicken


Til Kokda 175/-
Parama Koldil 165/-
Patodiya Maas (small Fishes steamed with Leaf) 80/-
Kola Joha 80/-
Famous staple is Pigeon with Banana Flowers

Kola Jahan
Koldil Paro Manghor Jalukia Or Pigeon Meat With Banana Flower is a Staple Food
Khorga (BBQ Pork on Skewer)

Assamese Biryani:

Layer Assamese Small Grained Boiled Rice very light in the Earthenware Pot

Add Chicken Tengar with Bamboo Shoots & Lauki

Add Coriander

Add Rice all over the Chicken

Add Tengar

Add Coriander

Add Rice, Cover & Put in the Oven

Masoor Dal & Yellow Moong Dal Dumpling Cooked in Simple Spices:

For the Masoor Dal Masala Paste:

Mix Chopped Onion, Green Chilli, Coriander

Tip for Dumpling with 2 spoons drained of oil

Do 3 times transfer from the spoon & dip in Oil

Drain on Plate with Absorbent Paper

Serve with Chicken Tengar

Nirvana Trip:

Mājuli is the abode of the Assamese Neo Vaisnavite culture as the first Sattra/Xatra was founded in Majuli

Kamakhya Temple, which is situated at the top of the Nilachal Hill at about 800 feet above the sea level

http://www.kamakhyatemple.org/

Shopping:

Assamese Muga silk 

Its name is derived from Assamese word ‘Muga’, which means Yellow. The fabric is superior in every respect in comparison to the normal White Silk that available all over the world. It is also much more durable. Muga Worm (‘Muga Polu’ in Assamese language) also has the same lifecycle as that of a Silkworm. Traditionally Muga Silk is used to make Mekhela-Chadar for Women/Girls and Kurtas for Boys and dresses made of Muga Silk is considered most sophisticated and are expensive in Assam. Mekhela Chadar or Saree costs minimum Rs 10,000 in Assam. Muga silk is one of the costliest silks available in the world. Today, the cost of Muga Silk is so high that for a Middle-Class woman in Assam it has become a prized possession, just as her Gold Ornaments. Silk’s brightness improves with every wash.

Karnataka & Kannada Cuisine!

Mysore:
Can travel easily from Bengaluru on NH-17, distance of 142 Kms which takes about 2 Hrs 48 Mins


Famous Hanumanthu Mutton Pulao Hotel/Mess at Akbar Road, Mandi Mohalla is famous for its Special Mutton/Chicken Pulao 100/- per Plate, Muton Chaap 70/- 
nothing is available for Vegetarians here though
Celebrities like Actor Rajkumar frequented here


Kamath Lokaruchi on Mysore-Bengaluru State Highway (NH 17) is a Pure Vegetarian Restaurant
We can personally vouch for Kamath's presence on those never ending Highways (in between Chennai to Bengaluru & till Karnataka-Maharashtra Border)

Menu items like tempting Maddur Vada (famous in the Mysore Bengaluru Area made of Rice Flour, Semolina, Maida, Onion, Curry Leaves, grated Coconut, Asafoetida), Banana Coconut Chilli Bajji, Neer Dosa, Steamed Idli Vada wrapped in Banana Leaf, Rava Dosa






Mughal Darbar has Arabic influence in their Recipes

Special Mutton Biryani
Titar Kebab bred in Farms, dry spices rubbed & roasted
Chicken Afghani Chef's own creation



Phalaamrutha Ice Cream Shop:

can get a Scoop for as less as 8/-
made from locally grown Fresh Vanillla, Chocolate




City Tour:
One should definitely witness the Huge Grand Royal Celebration Phenomenon during the Major Indian Festival of Navratri in Mysore

Chamundeshwari Temple
Goddess Demon killed Demon Bakasura



Srirangapatnam
Tipu Sultan's Kingdom


Ranganata Temple
1200 years ago Tipu Sultan's father prayed here so this place was spared from attack

St. Joseph's Cathedral
Year 1234 

Clay Decorative Items sold on Highway by the Rajasthani/Gujarati Potters






Udupi:
Krishna Temple (Mutt)
serve about 10000 pilgrims everyday
temple's own Coconut Groves, Vegetable Gardens, Yoghurt with about 600 employees

Kitchens are almost 800 Years Old & areas where only Priests are allowed
prepared without Onion & Garlic

Rasam
Papad/Happala
Sambar secret here is the Molasses which isn't added in Homes
Steamed Rice
Sweets like Mysore Pak




Hampi:
Try the Luxury Accomodation Royal Orchid Hotel in Kireeti

Odiya Cuisine

Hotel Jagannath Family Restaurant on NH-5, Soro

Mushroom is easily available in Jharkhand, Odisha Border areas so most of the Dhabas have Dishes made out of these

This place has Surprisingly Good Food

Veg Thali 25/- with Rice, Dal with Tadka, Sweet Raw Mango Achar, Fried Karela, Fried Potato, Paneer Gravy, Mushroom Gravy 45/- made with Cinnamon, Sugar etc.

Non Veg Thali has options of Organic Mutton 60/- (Taste wise it is different than City Bred Meat) Chicken 50/-, Fish 30/- (Hilsa, Pomfret etc.) cooked in Mustard Oil

Bhubaneswar:

Authentic Odiya Thali Cooked in Mustard Oil

Pakhala Bhaat (Fermented Curd Rice), Kanika, Dalma (Assorted Vegetables), Santula, Mahura, Besara, Saaga Bhaja, Khajuri Khatta, Dahi Baigana, Kheeri & some other Mustard and Coconut based dishes

Manja Rai, Ambula Rai, Kakharu Danka, Ghaanta, Machha Chudchuda, Machha Chhencheda,

Boitalu Phula Bhaja (Red Pumpkin Flower Fry)

Dalma, Orissa Hotel, Kanika (Hotel Mayfair Lagoon), Phulbani (Hotel Kalinga Ashok)

Trident

Pokhal Bhaat
Tomato Khatta
Vegetable Seekh Kebab


Dalema, Bhouma Nagar

Mushroom Sabzi cooked in Banana Leaf with Mustard Flavour

Coconut Kofta Gravy





City Tour:

Lingaraj Temple lies in the heart of the City
Bindusagar Lake
Hindu Japanese Collaboration where King Asoka stone writings are preserved
Battle of Kalinga where King Asoka converted to Buddhism due to the heavy bloodshed



Puri:

From Jamshedpur in Jharkhand, Puri is about 400 Kms.

There is famous saying that Lord Vishnu goes to different places around his Temples for various activities but for Food, Puri is the place to be for him!!!
If it so for him, his Devotees should also be here at least once!!

Behind Jagannath Temple, there is huge Sweets Lane
Chenna, Khoya Munda, Chenna Pudo & many of the Lord's Favourite Sweets like Malai Pakudi can be tasted

Opposite Jagannath Temple is Mamta Khaja Sweets

Khaja (made with Flour, Mawa, Oil Deep Fried Dipped in a Sticky Sugar Syrup called the Raseni/Pak) is one of the Chapana Bhoga of Lord Jagannath

In the Evening near the Temple many Food Stalls are there
Boiled Matar Pani served with Gupchup Pani

In Sinha Dwar Chowk, one of the best Malai waala Doodh is available is near the Temple
Milk is served in Clay Matka perfectly Sweetened
Malai Puri (made with Buffalo Milk Cream which is constantly Boiled & Cooled) served in Leaf

Dalema Puri @ Puri Railway Station
Peace Restaurant
Honey Bee Restaurant
South Indian Restaurant

N Mohapatra Restaurant
Dalma with Malpua is a unique combination
Dalma has Aloo Parwal Kaddu Dal with Strong Rai Flavour

VIP Road has many roadside stalls for Dahi Bara where many College Students flock to eat

Wild Grass Restaurant, VIP Road
Locally available Pumpkin Flour along with its Stem & Leaves are used abundantly

Baingan Chutney Brinja

Wadi Chura made with Fried & Crushed Wadi 

Chingri or Poy is a locally available Green (Saag)

Khoinga Fish is famous for Saltwater & Sweet Water Lakes

Chandanpur:

Hotel Krishna & Hotel Padmalaya

Pure Vegetarian

2 of the most famous sweets are Chenna Pudo (is simple but also complicated as it is cooked in Wood overall & is perfectly Sweetened) & Chenna Jhigri

64 dishes are offered to the God (Chappan Bhog) made within the Temple without the use of Potatoes & Tomatoes

Rice Preparations
1. Sadha Anna - Simple Rice water
2. Kanika - Rice, Ghee and Sugar
3. Dahi Pakhal - Curd Rice and water
4. Ada Pakhal - Rice, Ginger and water
5. Thali Khechedi - Lentil, Rice with Sugar and Ghee
6. Ghea Anna - Rice mixed with Ghee
7. Khechedi - Rice mixed with Lentil
8. Mitha Pakhal - Rice , Sugar and water
9. Oria Pakhal - Rice, Ghee, Lemon and Salt

Sweets (small & deep fried)
10. Khaja - Made of wheat
11. Gaja - Made of wheat, sugar and Ghee
12. Ladu - Made of wheat, sugar and Ghee
13. Magaja Ladu
14. Jeera Ladu
15. Jagannath Ballav - Wheat, Sugar and Ghee
16. Khuruma - Made of wheat, Sugar and Salt
17. Mathapuli - Made of Ghee, Ginger and a kind of beans ground in to a thick paste
18. Kakara - Made of Ghee and Wheat
19. Marichi Ladu - Made of Wheat and Sugar
20. Luni Khuruma - Made of Wheat, Ghee and Salt
(On return of Bahuda Yatra during Suna Vesha, Rasagolla are offered as Bhogas but on no other day Rasagollas are allowed for Bhog)

Cakes, Pancakes & Patties
21. Suar Pitha - Made of wheat and Ghee
22. Chadai Lada - Made of Wheat, Ghee and Sugar
23. Jhilli - Rice Flour, Ghee and Sugar
24. Kanti - Rice Flour and Ghee
25. Manda - Made of wheat and Ghee
26. Amalu - Made of wheat, ghee and sugar
27. Puri - Made of wheat and Ghee and deeply fried like a small thin pan cake
28. Luchi - Made of Rice, Flour and Ghee
29. Bara - Made of Curd, Ghee and a kind of beans
30. Dahi Bara - Cake made of a kind of a beans and curd
31. Arisa - A flat cake made of Rice flour and Ghee
32. Tripuri - Another flat cake made of Rice, Flour and Ghee
33. Rosapaik - A cake made of wheat and

Milk based Sweets
1. Khiri - Milk, Sugar with Rice
2. Papudi - Prepared from only the cream of milk
3. Khua - Prepared out of Pure Milk slowly boiled over many hours to a soft custard like consistency
4. Rasabali - Made of Milk, Sugar and Wheat
5. Tadia - Made of fresh cheese, sugar and Ghee
6. Chhena Khai - Made of fresh Cheese, milk and sugar
7. Bapudi Khaja - Cream of milk, sugar and ghee
8. Khua Manda - Made of milk, wheat and Ghee
9. Sarapulli - This is the most famous and most difficult milk dish to prepare
It is made of pure milk boiled slowly for hours and spread in to a large pizza shaped pan

Curry with Vegetables
10. Dali
11. Biri dali
12. Urid Dal
13. Muga Dal
14. Dalama - This is one of the typical dishes in Oriya Home. It is a combination of Dahl and Vegetable. Usually eggplant, beans, sweet potato and tomatoes, although tomatoes are not used in Temple preparations. Coconuts and a dried root of vegetables known as Bodhi which looks like a mush room and is high in protein are added.
15. Maur
16. Besar
17. Sag - A spinch dish
18. Potala Rasa
19. Goti Baigana
20. Khata
21. Raita - a yogurt like dish with curd and radish.
22. Pita
23. Baigilni





City Tour:

3 most famous Activities in Odisha are Football, Classical Music & Akhada which can be witnessed in Puri City as well

Swarg Dwar Road Beach

Nestle Milkmaid Creations

Nestle Milkmaid Creations

As soon as I saw this AD on TV, I wanted to know what all was included in the Range & trust me all Classics plus some Classics but Surprise Recipes (that we normally may not make at home) are in store for us!

According to one of the leading Indian Newspaper that had this Print ad says that these Mixes are '...Simple 3 Step recipes that serve mouth watering desserts at home'

The classic Milkmaid has always been at home no matter if it is used for Halwa, Kheer, Desserts, or just as a dip for Quick Dessert Fix!
So looking at the Nestle Brand, these Mixes may just make our lives a bit more Easier & Yummier!

After trying at Spencer’s with no luck, finally found only 4 Mixes (excluding the Kulfi Mix) at Nilgiri’s in Chennai

Besan Laddoo Mix

Badaam Kheer Mix

Eggless Cake Mix

Pista Kulfi Mix

Rice Kheer Mix

Nestle Milkmaid Creations: Besan Laddoo

Servings: 6 (12 Laddoo)

Cost: Rs 95

Nestle Milkmaid Creations: Badam Kheer

Servings: 6

Cost: Rs 145


I have to admit we were all waiting to post the Pictures of our Badam Kheer (as well as my Family's reactions)..
Here they go..

Serve Chilled (with may be some extra Blanched & Sliced Almonds & Yes..Raisins!)

Nestle Milkmaid Creations: Rice Kheer

Servings: 6 -7

Cost: Rs 120

Nestle Milkmaid Creations: Eggless Cake

Servings: 10

Cost: Rs 95

Nestle Milkmaid Creations: Pista Kulfi Mix

Servings 6
Cost: Rs 125

Thanks for all the Great Support from Fellow Bloggers & Netizens!! :) 

Feel free to share your views & do let us know how this one turned out :)