I have had this post sitting in my draft for a long time now. I made this Kheer/Payasam a long time ago during Ugadi, but somehow never got around posting it. We love this traditional kheer (dessert) at home. It is called as “Madgane” in Konkani and as “Kadlebele Payasa” in Kannada. This does not use any milk/dairy and is usually prepared during major festivals, weddings, New Year etc. Traditionally this is served on a banana leaf along with the other goodies. It is thicker than the usual Kheer and savored in small quantities. I don’t remember eating this…
Shrikhand
The coupons for Oikos Organic Greek Yogurt arrived last week and I could not wait to try out different recipes by using the yogurt. Different ideas ran through my head and I finally settled for our family favorite Shrikhand. Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine. The yogurt is tied and hung until all the water has drained off, the result being a thick and creamy yogurt. Other ingredients include sugar, cardamom powder, and saffron. (Source:Wiki). As a substitute for this thick strained yogurt…
Beetroot Rasam Rice
Growing up I don’t remember being fond of Rasam. In fact, nobody in my family had inclination towards it and so my mother hardly prepared it. The only ones we had were at restaurants or at some functions. But then after marriage things changed and now I make it pretty often as DH is very fond of it. I use the Rasam Powder from MTR and we love it. We feel that it has an authentic flavor and taste to it. The Rasam I make is of a thicker daal like consistency unlike the thinner version called “Thilli Rasam”…