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Saurabh Kumar's - Click a Food (aka Bachelor Cooking)

Everybody in my family, that is my mother, my father, my grandfather, my tauji, my mausi etc. have a knack for cooking. They just love cooking and experimenting with food....so why not I give it a shot too? :) Here I try to jot down my cooking experiences, a la bachelor style!

Oh, and by the way, all snaps have been taken by me, and not lifted from the web! :)
Click on a snap to enlarge it.

Sunday, June 11, 2006

Meethe Chawal

It was a bright and energetic Sunday morning, and quite after some time, I had invited a couple of my friends and office colleagues for lunch. Mutter Paneer is what is most often expected at my place, and they were right this time too :) That led me to ponder on how could I add a variety to my menu. I decided upon making Meethe Chawal as a sweet-dish. Here is how I made it:

Serves 6





Ingredients

2 cups of rice
2 cups of sugar
5-6 almonds, shredded
3-4 walnuts, shredded
5 choti ilaichi, grounded
A fistful of currents
About 2x2 inch of dry coconut, grated
1 cup water
Half teaspoon of haldi

Method

1. Cook rice. To save time, or to serve the dish fresh, you may do this step even beforehand
2. Put sugar in an open utensil like a non-stick kadhai and put the water, about 1 cup to dissolve the sugar on medium flame. If you are thinking of reducing the sugar, refer to step 9 first ;)
3. Keep stirring till the sugar completely dissolves. Let the mixture boil and then leff to simmer, till a honey like consistency appears. A good clue is to take a bit of liquid in spoon, blow it cool, and take it between thumb and forefinger. As soon as there appears a syrup strand between the two fingers, you are ready for next step
4. Put the haldi in the syrup and mix well, to dissolve any lumps
5. Put the pre-cooked rice in the syrup. Mix well so as too get all rice coated with the syrup
6. Put sprinkle the iliaichi, half of the coconut and half of currents in the rice now.
7. Cover the utensil for 4-5 minutes
8. Turn off the flame and let it stand for 10-15 minutes, BEFORE your rice become too dry to start sticking to the utensil. This will help the rice absorb the syrup and more importantly will allow the aroma of iliachi to set in
9. Note: If your “diet-concious” mind overtook your heart over at step 2, and you put less sugar, then your rice will taste, well like boiled rice hence spoiling the whole effect. Correction add more sugar now, and mix well before covering the lid. Trust me, experience talks ;)
10. Transfer the rice to your serving utensil
11. Sprinkle evenly the walnuts, almonds, currents and finally the coconut powder
12. The dish may be served fresh and hot, or refrigerated

Enjoy the praises!

1 Comments:

At 12:22 AM, January 13, 2007, Blogger jacob said...

I love your detailed recipes. the step-by-step pictures make it easy for me to try them. thanks!

 

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