COOK’S CORNER
The right combination of spices is crucial to Indian cooking and is the reason why some dishes are so hard to resist. But why buy spice mixes when you can make them yourself! India’s first MasterChef, Pankaj Bhadouria, identifies 50 spice mixes from India and around the world in this one-of-a-kind book.
INSTANT RICE KHEER MIX
This recipe was an instant invention! While conducting trials for this book, a team member asked me if we could replicate some ready-to-cook desserts available off the shelves. At our very first trial, it was an immediate hit!
Ingredients:
25 g basmati rice 1 tbsp chopped almonds 1 tsp cornstarch 1 tbsp chopped pistachios 1 tsp cardamom powder 2 tbsp milk powder
Method:
Roast the rice on very low heat till it is lightly coloured. Grind it to a coarse powder. Mix all the ingredients well. Store in an airtight container.
KHEER
Thick, creamy, with all the earthiness of slow-cooked rice kheer, this instant version is as good as it gets!
Ingredients:
2 tbsp instant rice kheer mix 500 ml milk 4 tbsp sugar
Method:
Mix the instant kheer mix with the milk in a heavy-bottomed pan and cook on medium-high heat. Bring to a boil, stirring all the time to prevent lumps from forming. Cook for 7-8 minutes or till the rice is thoroughly cooked. Add sugar, cook for a few more minutes and then remove from heat. Allow to cool before serving.