Rice Pudding with Peach Sauce AND Jeera(cumin) Baby Alu(potato) Fry

I tread the produce section a bit cautiously!

I know you are wondering Why? Let me tell you :)
I have to do so, lest I come home with a Pluot or a Plucot in lieu of something else that I had in mind!

Pluot, it seems is a cross between a plum and an apricot, half plum half apricot said the label. It is called a plucot if the percentage of apricot is higher!!!!!!!!

The first time I saw this, I spent a good 5 minutes staring at the pluot, weirder combinations crossing my mind :) even got a few glances from the people around! Maybe I'm not 'THAT' open minded ;)

So if you ever come across a situation wherein you cannot decide between a plum or an apricot, Pluot can come to your rescue....LOL!!!!!

Still unsure why do I need to eat 'Y' if I feel like a 'X' ??
A lil' extravagant, aren't we ;)
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Anyway, these hybrid sorts do not tempt my fancy, in fact, I'm a little wary of them!!
I like my plum to be a plum and my peach to be a peach :) I'm a simpleton you know .... ;)

Speaking of which, that I'm obsessed about Peaches is an understatement! I am as crazy about them as some folks are about Mango.
Nope it is not a comparison, just an observation :)

Almost get the withdrawal symptoms when the season is ending, such is my fondness for these beauties of a fruit !!!

Most of the times it is enjoyed as is, but I do make a few dishes out of it and
Rice Pudding with Peach Sauce is one of them! I do try to avoid putting too much sugar or butter into the preparation, that would take away from the taste of the lovely peaches.
Please do let me know of any concoctions that you make, using peach, will appreciate it. You can leave a comment with the same :)
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2 heaped tbsp rice, washed & soaked for 15 minutes
2.5 cups milk
sugar as per taste
2 peaches
1 tsp lime/lemon juice.
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1. Bring the milk to boil in a thick bottom saucepan.
2. Drain water from the rice and crush lightly with your hands. If you are making a huge quantity, you can pulse it in the mixer for a few turns till the rice breaks, not to be made into a paste.
3. Add crushed rice to the boiling milk and cook till the rice is done.
4. Add sugar as per taste, stir a few minutes and take off from fire, your basic rice pudding is ready. Cool in the refrigerator, will thicken a lot on cooling.
5. For the Peach sauce: De-skin the peaches and chop into pieces.
Sprinkle sugar(depending upon the tartness of the peaches) and 4/5 drops of lime juice. Let rest for 10/15 minutes. Blend to form a puree OR if you like some chunks in the sauce, just mash coarsely with a fork. Chill. I've displayed both the variations.
6. To serve:
Add a few tablespoons of the pudding into decorative bowls. Top with chilled peach sauce.
Indulge your senses with a Peachy Rice Pudding!This goes to Sharmi for JFI-Rice
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And now over to one of my most loved vegetables ever - Presenting Mr. Potato/Alooooooo
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An Ode to the spud!!!!!

How sweet and tasty art thou!
You blend so well with one and all!
You are the saviour of all vegeterians, when they travel outside their comfort zones!
You are wrongly accused, yet you take it all in your stride!
Well knowing it is not you, but your accomplices Mr. Cream & Mr. Butter who are to blame!
You nourish us with all the vitamins and minerals we need, so selflessly!
Oh! Mr. Potato, what would we do without you!!!!!!
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WOOPS! got a bit teary eyed there, for my dear potato ;)
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Jeera Baby Alu Fry
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8 baby alu
1 tsp jeera(cumin) seeds
1 tbsp jeera, freshly roasted and crushed
1/2 tsp chili powder
1.5 tbsp oil
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1. Par boil baby alu. I microwave it for 6 minutes.
2. Peel.
3. Heat oil and pan fry the potato till it gets a crispy exterior, remove and keep aside.
4. In the same oil add cumin seeds, splutter. Add hing(asafoetida), crushed jeera, chili powder and immediately add the potatoes. Add salt and let cook for a few minutes till the flavors blend.
5. Garnish with chopped coriander leaves.
6. Simple and tasty Jeera Baby Alu Fry is ready to be savored as an appetizer or a side dish.
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My contribution to the Think Spice Think Cumin event hosted by Sunita.

Kesaria (A Saffron flavored sweet delicacy) AND Many Thanks Are In Order...AND Independence Day Parade Pics

That's me, enjoying a hot cup of my favorite lemon grass tea along with buttery crisp Shrewsbury Biscuits and Bakarwadi straight from my beloved bakery, back home :)

OOPS! forgot to upload my picture, so that makes it just the tea tray with the goodies ;) .......
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No nonsense, Real biscuits mind you! Not low fat, not fat free, not sodium free, no substituting butter with water (sheesh! is that even possible? ) :) Suffice to say, these are not your flax seed cookies....LOL, they are the real McCoy :)
All thanks, courtesy The Cooker! And here's to The Cooker for taking me along for a walk down memory lane :)

Many Many Thanks to Sweet Sia, Archana, Laavanya, Prema & Athika for these beautiful awards!
Thank You Ladies for these cute buttons!

All the bloggers who take time out of their busy schedule to click pictures, post recipes and encourage others with their comments definitely ROCK, in my dictionary, and you know that!
A big Thank You to each & every blogger who takes the time to comment on my posts, makes me smile :)

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Keeping in the tradition of passing these on, I would like to pass the Rockin' Girl Blogger Award to:

Aarti - Aarti's Corner

Priyanka - Lajawaab
Sukanya - Hot & Sweet Bowl
Ramya - Mane Adige

Kribha - En Samayal Pakkam

Pravs - Simply Spicy
Mytheree - Try This Recipe
Lakshmi K - Veggie Cuisine
Madhavi - Veggie World
Saju - Chachi's Kitchen
Raaga - The Singing Chef
Anusha - Talimpu
Lata - La Gourmet Chef
Shilpa - Aayi's Recipes

Madhu - Ruchii

Swapna Susarla - Tastes From My Kitchen

I would like to pass on the Schmooze Award to:
Archana - Tried & Tested Recipes

Asha - Foodies Hope

Sig - Live To Eat
Sia - Spice Corner
Trupti - The Spice Who Loved Me
Kajal - Kajal Dreams
Tee - Bhaatukli
Musicals Kitchen
Coffee - The Spice Cafe

Bee - Jugalbandi
Laavanya - Cookery Corner
Prema - My Cookbook

The Cooker

Latha - Masala Magic
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I would also like to Thank Bureka Boy for not only guiding me to buy a grinder but also finding a great deal on the web for the same, is that cool or what! Thank You Bureka Boy! You Rock!

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Just realized that I do not have very many sweet dishes on my blog, so thought of posting one of my favorite, quick to make desserts.
Kesaria

4 cups milk

1 lime/lemon

pinch kesar(saffron)

1-2 tbsp sugar

2 pinches elaichi(cardamom) powder

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1. Heat 3 cups of milk, bring to a boil.

Note: Whole milk gives a thicker texture to the sweet, but 2% works well too, here I've used 2%.

2. Add juice of half a lime and stir. Let curdle. Add more lime juice if the milk does not curdle. Let rest for 5 minutes.

3. Add half portion of kesar into the hot mix.

4. Drain the whey and collect the chenna into a bowl. The mix must be moist, do not strain all the whey like in paneer.

5. Add the remaining cup of milk, sugar, kesar & elaichi powder and blend in a mixer.

6. Add into individual bowls and refrigerate for 4/5 hours till set. Whole Milk sets very well.

7. Enjoy a delicious chenna based light dessert!

Recipe adapted from here.

Here are some pictures from the 60th Independence day parade held on Sunday the 19th August, in one of my favorite cities, NYC!

Enjoy.....

Happy Independence Day - Celebrate with Corn On The Cob Masala

Here's wishing all my dear Indian readers a Very Happy Independence Day!

Here's to our Independence and to the sacrifices of our brave soldiers. I salute you and Thank You for your countless sacrifices so that we can live in a free country!

Lets celebrate this joyous occasion with some Corn On The Cob Masala!

This colorful dish incorporates the beautiful colors of our flag!

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3 corn/cobs boiled in salted water

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger/garlic paste

red chili powder as per taste

1/2 tsp turmeric powder

salt as per taste

1 tbsp coriander powder

1/4 tsp garam masala

1 tbsp roasted chana dal/gram dal powder

1 tbsp chopped coriander leaves

1 cup water

1.5 tbsp oil, mustard seeds, cumin seeds, asafoetida powder

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Heat oil.

Add mustard seeds, cumin seeds, asafoetida powder.

Add onion and fry well till it gets brownish.

Add ginger/garlic paste & fry a few seconds.

Add all the masala powders and tomato, cook till oil separates.

Add water and bring to a boil.

Add boiled corn-on-the-cob sliced into medium size pieces.

Cover and cook 5 minutes for the flavors to blend in.

Reduce heat and add roasted chana dal powder, mix well and switch off flame.

Cover and let rest for 5 minutes before serving. Final dish should have thick gravy, increase the chana dal powder if you find it is watery. Garnish with coriander leaves.