Nei Choru

Coconut Milk Rice or Nei Choru, as we normally call it, is a unique yet special dish, cooked during festival days. However, this dish has grown to be a favorite and is cooked almost every week in my home. My kids enjoy the rich flavor rendered by Coconut Milk and Ghee. Serve with a Non-Veg Gravy and call it a day.

Ghee + Oil - 4 tbsp.

Cinnamon - 2 sticks

Clove - 4

Cardamom - 2

Bay Leaf - 1

Onion - 1, sliced

Green Chili - 3, sliced

Ginger Garlic paste - 2 tsp

Raw Rice / Basmati Rice - 2 cups, washed and soaked in water for 30 min

Coconut Milk - 2 cups

Salt

Lemon Juice

Cilantro

Heat ghee and oil in a pressure cooker. Temper cinnamon, clove, cardamom, and bay leaf for 30 seconds.

Sauté onion and green chili until the onion turns translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add the soaked rice and stir well until the masala coats all kernels of the rice.

Add in coconut milk along with 2 cups of water. Season the water with the required salt.

Cook closed for 3 whistles or on medium heat for 10 minutes followed by 5 minutes on simmer.

Once the pressure is released in the cooker, gently fluff the rice and squeeze lemon juice on top of it.

Garnish with cilantro.

Jus Alpukat (Indonesian Avocado Coffee Shake)

Milk - 1 cup

Condensed Milk - 1/4 cup

Avocado - 1/2

Coffee - 1/4 cup

Salt - a pinch

Chocolate syrup (for drizzling)

Combine whole milk, condensed milk, avocado, ice cubes, coffee, and salt in a blender. Blend at high speed until smooth, for 30 seconds to 1 minute; if the shake is too thick, add more milk to slightly thin it out.

If you like, drizzle chocolate syrup inside the serving glasses, then pour the shake evenly into the glasses, and serve.

Rasgulla

Milk - 4 cups

Lemon juice - 3 tbsp.

Corn flour - 1 tsp

Sugar - 1 cup

Heat the milk in a heavy-bottomed pan. Once the milk comes to a rolling boil, turn off the heat and add 1/2 cup of water to bring down the temperature. Add lemon juice until the milk curdles. Drain the curdled milk using a cheesecloth. You are now left with soft paneer.

Take the soft paneer on a plate and add corn flour to it. Mash the paneer with your hands until it is soft and smooth. Make small balls from the mixture and keep aside.

Meanwhile, in a pot, add 4 cups of water along with sugar; let it boil at high temperature.

Put the prepared rasgulla balls in the hot boiling sugar syrup. Cook the rasgullas in sugar syrup for about 18 minutes on high flame.

Refrigerate the rasgullas with syrup and serve chilled.