Rice kheer
What you need
Milk: 1 litre
Rice (small grain): 1½ cups
Almonds and pistachios (washed and soaked overnight): 2 tbsps
Raisins (optional): 1 tbsp
Saffron: 1 pinch
Cardamom powder: ¼ tsp
Jaggery powder: ½ cup
OZiva protein & herbs, banana caramel flavour: 1 tbsp
Kewra water (optional): 2 tbsp
Method
Heat the milk and add saffron strands. Let it boil and lower the flame.
Strain soak the rice and add to milk.
Cook for 20 minutes in medium flame. Keep stirring to avoid lumps.
Add cardamom powder, all dry fruits and jaggery powder.
Stir well and add the protein & herbs, banana caramel flavour.
Mix well and add kewra water (optional).
Keep the flame at high and cook until the kheer becomes thick.
Switch off the flame and let it cool for a few minutes
Serve hot or chilled, as per your preference.
Garnish with extra dry fruits and rose petals.
Courtesy: Subiya Baiganpalli & OZiva
Jaggery Tapioca Pudding with Candied Pumpkin Seed Praline
What you need
Tapioca pearls (sabudana): ½ cup
Coconut milk: ½ cup
Jaggery: ¾ cup
Del Monte pumpkin seeds: ½ cup
Coconut sugar: ¾ cup
Water: ¼ cup
Rose petals to garnish
Method
Soak tapioca pearls in one cup coconut milk for an hour to soften and bloom.
In a saucepan, add the soaked tapioca pearls, remaining coconut milk and jaggery and heat over medium heat till it reaches a simmer. l Then, reduce the heat and let it cook for 15 minutes until the pearls are cooked throughly and it has thickened. Keep stirring occasionally to prevent the tapioca from sticking to the bottom. If you wish to have it much thinner, add another cup of coconut milk.
Pour into bowls or ramekins to the top and let cool in the refrigerator.
Toast the pumpkin seeds on a pan for three to four minutes and place on a silicon mat.
Cook water and coconut sugar in a saucepan over medium heat, stirring slowly with a metal fork, until melted and golden.
Cook caramel without stirring, until deep golden. Immediately stir it over pumpkin seeds placed on the silicon mat, spreading it all over so it hardens. Let it cool down and set at room temperature for about 15 minutes.
Then, break shards of the praline and add that over the tapioca pudding. Garnish with rose petals.
Courtesy: Del Monte
Beetroot feta slider
What you need
Beetroot raw (squeezed): 340 gm
Walnut: 70 gm
Feta cheese: 50 gm
Salt: 3 gm
Roasted jeera: 3 gm
Butter: 10 gm
Homemade mayo: 10 gm
Hydroponic iceberg lettuce: 3 gm
Broiche sliders: 2
Method
Take the beetroot, boil it with skin and let it cool.
Once cool, peel and grate the beet. Squeeze out any extra water.
Add chopped walnuts, salt and roasted cumin (jeera) seeds, mix well.
Add the feta chunks.
Check for seasoning.
Make patties of 50 grams approximately.
Shallow fry in olive oil. Cook well on both sides. Then, keep them aside.
Take two Brioche sliders, slide horizontally, apply butter on the cut part, and pan grill on a hot plate. Toast well for a nice golden colour.
Take the heel of the toasted slider buns, apply home made mayo. Place the lettuce leaf and the beetroot feta patty. Garnish with brown onion and roughly chopped sultanas.
Courtesy: Tokarii