Rice Custard Layer Pudding

Rice layer pudding served in glasses is an amazing dessert that’s really simple to make.

This custard recipe is inspired by the kheer or payesh or payasam recipe. My son who doesn’t like payasam made with rice drove me to try out something different.

I use readily available ingredients at all times. Hence, the saffron, rose and coconut flavouring. The cooked custard takes on the added flavor perfectly and along with the fragrant Govind Bhog rice, creates a heavenly taste.

Mixing the flavours in one serving makes the dessert really interesting. You may keep it a single flavor if you like.

This is a really simple recipe that can be made ahead.

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Rice Custard Layer Pudding                       Serves 4 to 5

Ingredients:

For the custard

Govind Bhog / Basmati Rice – 1/8 cup or 2 ½ tblsp

Milk (full cream) – 500 ml

Castor Sugar – 1 ½ tblsp or to taste

Condensed milk – ¼ cup

For the biscuit layer

Arrowroot/Digestive biscuits – 12 to 14

Melted butter (unsalted)  – about 4 tblsp or as needed

Powdered sugar – 2 tblsp (optional)

For the flavouring

Rose syrup – 2 to 3 tsp

Saffron – a large pinch soaked in 1 ½ tblsp of warm milk

Coconut milk powder – 1 tblsp soaked in 1 ½ tblsp of warm water

Almonds – a handful (split in half)

Raisins/Kishmish  - a handful

Method:

1.    Wash and soak the rice in water for 2 hours. Grind it to a smooth paste.

2.    Pour the milk into a broad pan. Keep it on low heat. Add in the rice paste. Cook stirring continuously on low heat till the custard thickens. Should take 7 to 10 mins.

3.    Add in the condensed milk and mix it thoroughly. Now, add in the sugar and cook till the sugar dissolves completely. Turn off the heat and let it cool down to room temperature. (For best results, strain the custard while still warm)

4.    Keep it in the fridge to chill.

5.    Grind the biscuits (mix in the sugar if using) and add in some melted butter. Mix well. Add enough butter to get a moist crumb mix. Keep aside.

6.    Take out the custard from the fridge and divide it into 3 equal parts. To one part add the rose syrup, to the second part add the saffron milk and to the third one add the coconut milk. Mix well to combine thoroughly.

7.    Take your glasses, add in 2 tsp of the biscuit crumb at the base of each. Use the spoon to make a ring on the edge. Put it in the fridge to chill for 10 mins.

8.    Once out , add in some custard (about 2 tblsp) into each glass. (use a different flavor in each) Spread it out to cover the lower layer completely.

9.    Top it with another layer of biscuit crumbs and then and in chopped nuts and raisins. Finish off with another layer of custard on top. (Have fun using 2 different flavours of custard in one glass or use one flavor only)

10. Chill in the fridge till it’s time to serve.

PS: Decorate with edible silver balls or silver leaf.
© Rinki’s Kitchen 

Pull Apart Pizza

Pull Apart stuffed bread are very popular. They are not only delicious but engaging too.

From garlic pinwheel buns to cinnamon buns, I make a lot of these bread varieties. Any leftover vegetable or rajma or channa all go into my breads.

Pizza being a family favourite, I planned to make this pull apart bread as a snack for tea time. I used pizza sauce from a bottle (store bought) and whatever I had. If you are making it for a party, then make sure to consider other toppings for the pizza too.

This is one dish that I say is very engaging. It draws everyone near it and has them reaching out for more helpings. If you talk about bonding over food, then this dish hits the right spot!

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Pull Apart Pizza Strips                                Makes 24

 

Ingredients:

All purpose flour – 1 cup

Whole wheat flour – 1cup

Vegetable oil – 2 tblsp (+ a little extra for kneading)

Salt – to taste (or about 2 tsp)

Dry active yeast – 2 ½ tsp

Sugar – 2 tsp

Luke warm water – ¾ cup (+ a little if required)

 

For the pizza topping

Pizza sauce/ tomato ketchup – ½ cup

Mozzarella grated – ¾ cup

Capsicum chopped – ½ cup

Olives chopped – 12 to 15

Dry basil – to sprinkle on top

Method:

1.    To the yeast add in the sugar and about ½ cup of luke warm water. Mix thoroughly, sprinkle some all purpose flour on top and keep aside for 5 mins. Mix again after 5 mins. You will notice bubbles appearing at this stage. Keep aside for another 5 mins.

2.    In the meantime, mix together the flours, salt and vegetable oil thoroughly. Pour in the now active yeast mixture into the flour. Mix well. Add the remaining warm water and knead a soft dough.

3.    Take the dough out on an oiled surface and knead for 5 to 7 mins till it becomes smooth. Keep the dough in an oiled bowl. Cover it and let it rest for an hour or till it is double in size.

4.    Take the risen dough out and knead it lightly. Divide it into 4 equal portions.

5.    Roll each portion (use a little flour ) to an 8 inch circle. Cut the circle into 6 equal wedges.

6.    Apply a little of the pizza sauce on each wedge. Put some chopped capsicum, chopped olives and cheese on the broad end of each wedge.

7.    Start rolling carefully from the broad edge to the pointed one. Once all of them are ready, place them on a greased baking dish. Leave out a little space in between the rolls. Sprinkle some cheese and dry basil on top. Leave to rise for 10 to12 mins.

8.    Preheat the oven to 180 °C. Bake the rolls for 10 to 12 mins.

9.    Let them cool slightly before taking them out on the serving platter. Serve immediately.

© Rinki’s Kitchen 

Potato Marbles

Potatoes are really a popular ingredient for snacks. This recipe is slightly removed from the regular crispy crumb coated potato balls.

These are not only smaller in size … like a marble but also have a melt in the mouth texture. The potatoes are steamed and mashed till they form a thick paste. The moisture in the paste combined with the binding agent acts to provide the smooth melt in the mouth texture.

These potato marbles may be flavoured with almost any herbs or spices. Just get creative and you will end up with a new flavor combination each time!

Loved by kids and grownups alike…this is a super quick and easy snack to make.

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Potato Marble Balls (Snack )                                 Serves 3

Ingredients:

Potatoes – 3 large

Corn flour – 4 tblsp

Coriander leaves (chopped) – 2 to 3 tblsp

Kasuri methi (dried fenugreek leaves) – 1 to 2 tblsp

Garam masala powder – 1 tsp

Red Chili flakes – as per taste

Oil – for deep frying

Salt – to taste

Method:

1.    Peel the potatoes and slices them. Wash with water 2 to 3 times. Steam (cook) the potatoes in a steamer till done.

2.    Transfer the potatoes into a bowl and mash them while they are hot. Mash to a fine paste.

3.    Divide the potato paste into 2 equal portions for the 2 flavour combinations. Season with salt and add in 1 ½ tblsp of corn flour to each portion.

4.    To one portion add coriander leaves and garam masala powder. To the other, add the kasuri methi and red chili flakes. Mix them up thoroughly and keep aside.

5.    Using a ½ tblsp measure, scoop out the prepared potato mixture into your palm and roll it to form a marble (ball). If the dough feels sticky, just oil your palms. Repeat with the rest of the mixtures. Once they are done, put them in the fridge for 20 mins.

6.    Heat some oil in a pan for deep frying. Take out the balls from the fridge. Lightly dust your palm with corn flour and roll the balls one last time to lightly coat them with the corn flour.

7.    Deep fry the balls till golden in colour. Drain on absorbent paper.

8.    Serve with chutney or sauce.

© Rinki’s Kitchen 

Onion Lachha Bread

Fatir Pyazi an Afghani bread is the main inspiration for this recipe. I just loved the concept of adding the onions into the folds. Very similar to the lachha paratha, this one has yeast in it and is baked.

I have reduced the thickness of the flat bread to get a greater amount of crispy surface.

 Who wouldn’t enjoy an onion flavoured flaky bread which is crispy on the outside and soft inside?

Once the bread is out of the oven, the whole house is filled with a sweet oniony  smell. They just vanish from the baking tray itself. Most in my family just love to eat it plain right out of the oven!

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Onion Lachha Bread                      Makes 6

Ingredients:

All purpose flour – 2 ½ cups

Dry active yeast – ¾ tsp

Sugar – ½ tsp

Luke warm water – ¼ cup + upto ¾ cup

Oil – about 4 tblsp

Onions (sliced) – 2 medium

Butter – 2 tblsp

Milk – ¼ cup

Butter paper – to line the baking tray

Method:

1.    In a mixing bowl, add in the yeast, sugar, ¼ cup luke warm water. Mix well till the yeast dissolves completely. Add in 2 cups of flour, 1 tblsp of oil, salt to taste and mix it well.

2.    Add ½ cup of luke warm water and mix till a lump forms. If you feel the need, add a little water at a time and mix again. Take out the dough onto a floured surface and knead till smooth. (It will be sticky so, add a little flour as you go along) Knead for 5 mins. Oil your palm and knead lightly. Place it covered in a bowl for 20 – 25 mins.

3.    Melt the butter and add an equal amount of oil to it. Mix well. Keep aside. Slice the onions very thinly and keep aside.

4.    Take out the dough and give it a light knead. Divide it into 4 or 6 equal portions. Roll each portion into a smooth ball. Keep the dough balls covered for 10 mins.

5.    Roll out each ball into a thin circle or sheet. You should be able to see your fingers through it.

6.    Brush the sheet with the oil butter mix. Sprinkle a handful of sliced onions over it and roll it up carefully with the buttered side inside. Now oil the roll on one side. Roll again so that the oiled side is inside. You will end up with a pinwheel (dough). Press lightly with your fingers and keep aside. Similarly, make the rest.

7.    Just press the pinwheels lightly with your fingers in an outward motion to spread it out. The bread dough should be thick (at least ½ inch).

8.    Line a baking tray with butter paper and place the bread dough on it. Brush them with cold milk.

9.     Bake in a preheated oven at 180 °C for 20 to 25 mins or till they are cooked and golden brown in colour.

10. Serve hot plain or with tea or with curry.

© Rinki’s Kitchen 

Soya Nuggets Seekh Kabab

A vegan seekh kabab (or shish kebab) that is high on protein can be possible by making it with soya nuggets and soya beans.

I love to use a mix of veggies that are available in the pantry for the kebab mix. Some spices and green chilies for the flavouring is all that is needed.

 For the binding I love to use a combination of potato, gram flour(besan) and/or bread crumbs. The binding agents must be used in a very small amount.

I serve these kebabs with onion rings and lemon wedges and any dip or chutney that is available.

Wrapped in a paratha or a chapatti, these kebabs can be turned into a filling snack or meal.

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Soya Nuggets Seekh Kabab                                     Makes 12 to 14

Ingredients:

Soya nuggets – 75 g or 1 1/3 cup

Soya beans – 1/3 cup

Finely chopped cabbage– 1/3 cup

Finely chopped carrot – 1/3 cup

Finely chopped coriander – 1/3 cup

Finely chopped green chili – 1

Finely chopped onion – 1medium

Boiled grated potato – 1 medium

Grated ginger – 1 tsp

Grated garlic – ¾ tsp

Spices

Chaat Masala – 1 ½ tsp

Coriander powder – 1 tsp

Garam Masala powder –  ¾ tsp

Turmeric powder –  a pinch

 

Roasted gram flour/besan – 2 to 4 tblsp

Bread crumbs – 2 to 4 tblsp (optional for binding)

Black salt and Salt – to taste

Skewers – 16 (soaked in water)

Oil -  for frying the kebabs

Method:

1.    Boil the soya nuggets in adequate amount of water for 7 to 8 mins. Drain, wash with cold water and let it cool down. Once cooled, squeeze out all the water that’s inside them. Keep aside.

2.    Put them in a mixer jar and grind them.

3.    Soak the soya beans in water for 4 to 6 hours. Boil them till just done. Let them cool slightly. Grind them in a mixer.

4.    Take a large mixing bowl. Add in the soya nuggets, soya beans, carrots, cabbage, coriander, onion, ginger and garlic. Mix well.

5.    Add in the spices, salt to taste. Add in the grated boiled potato and green chilies. Mix it thoroughly.

6.    Taste and adjust the seasoning. Add in 2 tblsp of roasted gram flour (besan) for binding. Mix well and make a fist to see if the mixture is holding. Add more gram flour if needed. You may add in some bread crumbs if the mixture is still not holding.

7.    Shape the kebabs by hand on the wooden skewers. Fry them lightly till they get a golden brown colour all over. Keep turning them and brushing them with oil as they are frying.

8.    Serve hot with onion rings and lemon wedges.

© Rinki’s Kitchen

Cheesy Pepper Toasty

A well made Toasty can win over almost anyone. They can be had for tea or breakfast or as an anytime snack.

If the toasty has a cheese filling, then that makes it really special. The surprise after biting into a toasty with stringy cheese oozing out of it is unparalleled.

In this recipe, I have combined peppers and onion with mozzarella cheese. A hint of potato binds all the flavours together.

My mom had a hand held toasty maker that could make just two at a time. It had a long handle and had to be held over the flame to toast the sandwich inside. That is actual food history! We have all kinds of toasters and grillers to do the job now.

Remember to serve it hot or warm. Only then will the magic with the cheese happen!

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Cheesy Pepper Toasty                           Makes 6

Ingredients:

Bell peppers(Red and Yellow) + Capsicum – 1 ½ cup (chopped into long pieces)

Onion – 1 medium (sliced)

 Bread slices – 6

Mozzarella (grated) – about a cup

Boiled grated potato – 3 to 4 tblsp

Pepper (coarsely crushed) – ½ tsp

Mixed herbs – ¾ tsp

Stir fry sauce – 1 tblsp

Sweet chili sauce – 1 tblsp

Light soy sauce – 1 ½ tsp

Butter – 2 tblsp

Extra virgin olive oil – 4 tblsp

Salt – as required    

Toasty maker

Method:

1.    Add ½ tsp salt to the bell peppers, capsicum and onion and mix together. Keep aside for 5 to 7 mins.

2.    In a bowl mix together Stir fry sauce, Sweet chili sauce and Light soy sauce. Keep aside.

3.    Once the peppers and onion will released some water. Squeeze them to get rid of the water. Keep them in a dry bowl.

4.    Heat about 1 ½ tblsp of olive oil in a pan. Add in the peppers and onion. Fry on high heat for a minute and a half. Add in the pepper and mixed herbs and also the sauce mix. Turn off the heat. Mix everything together.

5.    Add in 3 tblsp of potato, season it with salt. Mix well with the pepper and onions. Keep aside to cool.

6.    For the sandwich, lay a piece of bread on a board or plate. Add about 2 tblsp of the pepper filling on it. Spread it out evenly. Add 2 tblsp (or more if you want) of the Mozzarella cheese over it and spread it out evenly. Cover with another slice of bread and press down to form the sandwich. (You should be able to get 3 such sandwiches from this recipe.)

7.    Preheat the toasty maker.

8.    In a bowl, take 2 tblsp of butter and 2 tblsp of olive oil and heat it to melt the butter. Once the toasty maker has heated up, brush it lightly with the oil butter mix. Place the sandwiches in the slots and cook till they are crispy on the outside.

9.    Serve the Cheesy Pepper Toasties warm with ketchup.

 

© Rinki’s Kitchen

Makhani Paneer

What is it about a makhani that gets people to love this dish so much?

As the name suggests, the gravy is meant to be velvety smooth and buttery. A lot of times it is misunderstood to be made with butter (or makhan) and hence the name. It’s actually both…the texture and flavor that gives it the Makhani tag.

Paneer Makhani is one of the favorite vegetarian delights that people love to order when eating out. But actually it is fairly simple to make at home; that too with regular ingredients.

There are various recipes to choose from…with onion or without onion, with garlic or without garlic, with cashew nuts or without them… My recipe uses tomatoes and onions in the gravy with cashew nuts.

I do not use artificial colouring in my gravy and rely on the tomato paste and Kashmiri red chili powder for the color. I have also replaced the sugar with honey as sweetener.

The best part about this recipe is that you can actually make the sauce (without the cream) and store it in the fridge. This way you can serve up a makhani right before a meal. A great idea to prep for a party.

Click the link below for the video recipe:

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Makhani Paneer (in tomato onion gravy)                           Serves 4 to 5

Ingredients:

Paneer – 250 g

Dry Spices

Coriander/Dhaniya pdr – 1 ¼ tsp

Cumin/Jeera pdr – ½ tsp

Turmeric/Haldi pdr – 1/8 tsp

Garam masala pdr – ½ tsp

Kashmiri red chili pdr – ½ tsp

Whole Spices

Cumin/Jeera seeds – ½ tsp

Cardamom green/Elaichi(hari) – 3 to 4

Cardamom black/ Elaichi(kali) – 1

Cinnamon sticks – 1”

Pepper corns/Kaali mirch- 6 to 8

Cloves/Laung –2 to 3

For the gravy

Garlic – 4 to 5 cloves (chopped)

Ginger – 1 inch piece (chopped)

Green chili – 1 (deseeded and chopped)

Tomatoes – 3 large (cut into chunks)

Onions – 3 medium or 2 large (sliced)

Cashew nuts – 8 to 10

Tomato paste/puree/ketchup – 3 tblsp

Honey – 1 tblsp

Kashmiri red chili pdr – 1 tsp

Butter – 1 to 2 tblsp

Oil – 3 tblsp

Salt – to taste

Garam masala pdr – ¼  tsp

Kasuri Methi/Dried Fenugreek leaves – 2 tblsp

Fresh coriander – for garnish

Fresh cream – 2 to 3 tsp (add more if you like)

Water – as required

Method:

1.    Heat 2 tblsp of oil in a pan. Fry the cashew nuts till lightly coloured. Take them out and keep aside to cool.

2.    In the same pan, add in the Whole Spices to temper the oil. Fry briefly. Add in the sliced onions and cook till they turn translucent.

3.    Next, add in the tomatoes, ginger, garlic and green chilies. Add in a bit of salt. Cook till the tomatoes become soft. (you may cover and cook on low heat for 2 mins)

4.    Add in the powdered Dry Spices. Cook stirring briefly. Add in the tomato paste and cook for a min.

5.    Add in about 1 ½ cups of water. Mix well. Bring it to a boil. Add in 1 tblsp of kasuri methi. Cook on medium heat till the oil starts separating. Add in the honey, mix well and turn off the heat and let it cool down completely.

6.    Cut the paneer into smaller pieces and keep aside. Grind the tomato onion gravy along with the cashew nuts to a smooth paste. Use a strainer to strain it. This will ensure that the gravy is velvety smooth.

7.    Use the same pan. Add in a tblsp of oil and a tblsp of butter (add more if you like). Once the butter melts, add in the chili pdr and mix it well. Add in the strained tomato gravy into the pan. Mix it thoroughly with the chili butter. Wash the bowl and add in some water into the pan. (add slightly more water than the desired consistency)

8.    Bring it to a boil. Sprinkle some garam masala and crushed kasuri methi. Check and adjust the seasoning. Cook for a minute on low heat. Add in the paneer pieces.

9.    Mix in gently. Let it simmer for 1 ½ to 2 mins on low to medium heat. It will thicken.

10. Finish off with some fresh cream. Mix well and turn off the heat.

11. Drizzle some fresh cream on top and garnish with kasuri methi and fresh coriander. Serve hot with chapati or naan.

© Rinki’s Kitchen