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Showing posts from August, 2015

Phirni (rice custard)

Phirni, has been one of my favourite indian desserts. One of my roommates in Pimpri would get phirni from a famous sweet shop in Mohammad Ali Road. That was the first time I had Phirni. Usually I am not fond of sweets made of milk like basundi or kheer, but this is different.

I looked up many online recipes and they are more or less same.
It is rich and creamy and the best part is it is super easy to make!

2 cups whole milk1/4 cup rice1/2 cup sugar1/2 tbsp cardamom powder1 tbsp finely chopped pistachio

Soak the rice in water for couple of hours and then grind it to a coarse paste.Heat milk, when it starts to get warm, stir in the rice paste and sugar.Keep stirring it as the milk starts to thicken, you need to keep stirring so that milk doesn't stick to the base of the pan and get burnt. You need to let it cook till the rice is cooked competely and milk has reduced to half, usually takes 15-20 min. Stir in cardamom powder.set it in dessert bowls, garnish with pi…

Usal (Misal) Paav

This is one of my favourite maharashtrian dishes....I didn't think much of it when I lived in India. this is something I had it in Pune. Even though I lived in Mumbai which is also in Maharashtra, we dont really get typical maharashtrian cuisine as Mumbai is really about food from all over India and typical fast food that you get best in bombay, like vada paav, paav bhaji, etc etc.

Coming back to Usal Paav, I think I ate it for the first time at lady's home where I used to go to eat my meals. It is lentils or pulses mixed with spicy soup (Kat) and eaten with paav which is indian bread. traditionally moth beans/ matki are used. They are usually sprouted and then used. I have seen different variations of this recipe, where mixed beans are used.
My variation to the traditional recipe is that I make moong bean usal or a mix of moong and masoor (whole) and do not sprout it. Most of the time i decide what I want to make for dinner after I come home from work, and so I cook mostly w…