Chawal ki Kheer

This is the quintessential dessert. It requires no effort at all and the outcome is always great. I strongly recomment this recipe to anyone who is preparing a dessert for the first time. Enjoy 🙂

Preparation Time – 25-30 mins

Servings – 6 people


2 litre milk

¾ cup rice

1½ cups sugar (to taste)

A handful of chopped almonds, cashews, raisins and other nuts of your choice

Bring the milk to boil in a pot. Wash the rice properly and add to the milk. Let the milk simmer while stirring frequently. The rice will get cooked along with the milk. When you achieve the desired consistency, take the kheer off the flame and add the nuts to enhance the flavor. The kheer thickens a little while it cools so make sure it is sufficiently liquid before you take it off the flame. The kheer can be served hot or can be refridgerated before serving.


Pakaude wali Kadhi – Part 2

Kadhi can be served plain according to Rajasthani custom. However, adding pakaude to it gives it a distinct flavor. In the first part of pakaude wali kadhi I discussed how to make the basic kadhi. Here I shall discuss how to make pakaude for it.

Preparation Time – 20 mins

Servings – 4 people


100 gms besan (gram flour)


Oil to fry pakaude


Salt to taste

Mix besan with water and add haldi and salt. Mix it for 7-10 minutes till it becomes light and fluffy. Make sure that it is not so thin that it flows freely. Take a flat based kadhai and pour oil in it. When the oil heats up properly, take a very small portion of the besan batter in your fingers and slide it down on the edge of the oil. The speciality of this pakaudi is that it will fluff up to double its size and rise above the oil. This shows that the consistency of the batter was adequate. Fry the pakaudi till golden brown. Then immerse it in a bowl of water till it becomes soft. Squeeze out the water gently ensuring that the pakaudi does not break and keep aside. Add to kadhi when it is simmering. The pakaudi will absorb the water in the kadhi so make sure the kadhi is sufficiently thin.


Tip: Keep the salt light to compliment the taste of kadhi.

Pakaude wali Kadhi – Part 1

Kadhi is a delicacy prepared in different ways in different parts of India. Gujarati kadhi is different from Rajasthani kadhi which is different from the one prepared in UP. Even in UP, the kadhi might have boondi in it or pakaudi. Here I write the recipe of how my mother has prepared kadhi. I still remember the awesome smell of kadhi that would fill the house when my brother and I used to come back from school in the afternoon…making us instantly hungry. Just thinking about it is making me hungry. Maybe I will make it tonight…. 😉


Preparation Time – 45 mins to 1 hour

Servings – 4 people


100 gms besan (gram flour)

2 cups khatta dahi (sour curd)

2 cups water

2 tblsp oil

1 tblsp methi ke dane (Fenugreek seeds)

1 tsp zeera (Cumin)

1 tsp rai (Mustard)

Haldi 1 tblsp

Salt to taste

Red chilli powder to taste

Chopped Green chillies (optional)

Mix besan and curd and beat it continuously for 7-10 minutes till it becomes light and fluffy. Heat oil in a crock pot and add fenugreek, cumin and mustard seeds along with chopped green chillies. When the seeds begin to splutter, add the besan-curd mix. Add water, salt, red chilli powder and haldi. Bring the kadhi to a boil. Cover the pot and let the kadhi simmer while stirring frequently. Kadhi takes a lot of time to cook so you need to be patient. Kadhi is ready when its color changes to deep orange and the ‘kacchapan’ or rawness of besan goes out of it. Serve hot.

Shengdane ki Chutney (Peanut Chutney)

Shengdana, as it is called in Maharashtra, is nothing but another name for groundnuts or peanuts. Groundnuts form a staple ingredient in Marashtrian food and is added to almost every dish. Shengdane ki chutney is a great accompaniment for a traditional Indian meal. It can also be served as “lagawan’, i.e., it can be served with roti/paratha or rice when nothing else is available.


250 gms groundnuts

Salt to taste

Red chilli powder to taste

2-3 tblsp oil

Roast the groundnuts in a pan till they are deep brown in color. Spread them in a plate and let them cool. Now remove the covering of the groundnuts. For this, grab a handful of groundnuts and rub them between your palms so that the flaky covering comes off. Separate the peeled off groundnuts. Grind them in a mixer but try to retain a granular quality to them. Add salt, red chilli powder and oil and the chutney is ready to serve. The salt and red chilli powder is generally kept strong but the flavor can be varied according to individual choice. The shengdane ki chutney keeps for many days.