Skip to main content

Mumbai brings its favorite God home

The day started with drumbeats as Mumbai's public societies and countless homes started bringing in Ganesha idols. Ganesha, first among gods and Bombay's favorite, will be worshiped for the next ten days and then immersed in the sea. This is Mumbai's favorite festival, one that whole city celebrates.

Most homes would do the visarjan (immersion) tomorrow so today's the day for dinner invitations. And everywhere you go you see modaks, Ganpati's much loved sweet. And since I have three dinner invitations already, Bombay Foodie's celebrating with kheer instead.



To make kheer, wash 1/4 cup short grain rice and soak in 1/3 cup water for half an hour. Boil the rice in the water it was soaked in until the water almost dries and the rice is half cooked. Now add 3 cups (around 1/2 litre) milk. Bring to a boil and simmer until the milk thickens to a custard like consistency. Stir occasionally. Add 2 tbsp sugar, simmer for another couple of minutes and pour into a pretty bowl. You can also add a handful of raisins just before removing it from fire; they will absorb the liquid and get plump by the time you get around to eating kheer. Garnish with almonds and raisins. Leave to cool.

Kheer can be served hot or cold, but my favorite way to have kheer is lukewarm.

Comments

notyet100 said…
kheer looks yum,..happy gamesha chaturthi...
Bharti said…
Mmm...kheer! Have fun at your dinners! Happy Ganesh chaturthi :-)
Unknown said…
Happy Ganesh Chaturthi to both of you as well.
Medhaa said…
Happy Ganesh Chaturti. Kheer looks great and very different way of cooking it.
Unknown said…
Simran, That brought back lovely memories of my childhood in Bombay. I remember getting up early in the morning to go get the idol along with my cousins and uncles. Those were special times indeed. A very happy Ganesh Chaturthi to you.
Belated wishes for a wonderful Ganesh Chathurthi.
Its celebrated in Goa as it is in Mumbai.
Mumbai and ganesh chaturthi .. :) i miss bombayyyyyyyyy.... i made kheer and modak... will posr today or tomorrow...

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…