Monthly Archives: January 2016
Badam Vermicelli Payasa/Kheer/Pudding
About:
This Payasa/Kheer/Pudding recipe is made with brown noodles, cardamom, ground almond/almond meal giving it the most delicious, aromatic flavor!. It can be easily converted to Vegan by replacing Milk with Almond Milk.
With almond adding creaminess and toasted nuts gracing the top, this pudding is an almond-lovers dream. Prefer this pudding served warm, as I find the pudding to be firmer than normal when chilled. If you do chill it and heat it up, add a splash of milk to the pudding and cover the bowl with plastic wrap before heating. This will add moisture back in and make the pudding as creamy as it was when it was first made.
Serves – 2-3
Preparation time -10 minutes
Cooking time -15 minutes
Please share with your friends:
Sprouted methi/fenugreek seeds rice
About:
I know what you think- fenugreek seeds sprouts? Eh? Does anybody eat them? Somehow they are not on most people’s favorite list because of its bitterness… But I think they are very healthy and since its sprouted –protein rich as well, super easy to cook and I used black cumin with made this incredibly flavorsome! And there is “a trick” to making them taste good- simply cook the sprouts/fenugreek seeds until done, that’s it 🙂
Health benefits:
The health benefits of fenugreek include relief from anemia, loss of taste, fever, dandruff, stomach disorders, biliousness, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations, wounds and insomnia.
Yields-2 servings
Preparation time- 20 minutes (included cooking time of rice)
Cooking time-20 minutes
Chitra's Healthy Kitchen 