Kheer:
6 cup milk
1 c rice ( rinsed)
1/2 teaspoon nutmeg
1 teaspoon cardamom
2 Tablespoon golden raisins (optional)
3/4-1 cup sugar
1 Tablespoon Peeled almond (optional)
2-3 Tablespoon ghee (or butter)
-Rinse raisins and soak in warm water
-In a large pot, cook rice in 2 cups water for 15/20 minute. Don't worry if you over cook it
-Add milk after rice is cooked
-Bring to simmer. BE CAREFUL not to boil over.
-Strain raisins
-Add cardamon, nutmeg, raisins, almonds, and sugar.
-Mix well
-Let all this simmer on med low. You can also add cloves 4-5 if you like it.
-It thickens as it sets
-Enjoy warm or cold
Showing posts with label milk. Show all posts
Showing posts with label milk. Show all posts
Wednesday, April 22, 2020
Tuesday, January 15, 2008
Potato Soup
This is a recipe I got from a former assistant of mine, Elone. I haven't made it in years because I seldom eat potatoes, but it is an excellent recipe. I am also careful of the amount of sodium I eat, and the soup mix has more than enough!
4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese
In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.
In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.
When serving, garnish with cheese and parsley.
Optional--add brocolli and shredded carrots to the vegetables.
4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese
In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.
In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.
When serving, garnish with cheese and parsley.
Optional--add brocolli and shredded carrots to the vegetables.
Monday, January 14, 2008
Yogurt
Equipment
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
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