Umm, that sounds deep. Believe me, it is not meant to. Where I’ve been – something I want to answer if you thought I abandoned my foodie blog and ran away. I’ve been busy. Busy packing. Not just our suitcases, but the whole household. Where I am going – the whole family is going. We are moving. We are moving back to INDIA!
It is a big move and needless to say quite stressful. Also needless to say that there are no worthy aromas coming out of my kitchen right now. They probably won’t for a while too! I will be taking a break from blogging for a bit. I’ll be hopping on over to yours when I get some time! I’ll be back as soon as I can with tidbits from India.
Wish all of you happy and healthy cooking!
Here is saying adios to the summer season with this ruby red and golden cherry tomato salad! I found these juicy and beautiful bombs at the farmer’s market last weekend. No recipe, really. I cut the tomatoes in half and tossed them with torn basil leaves, a tbsp of extra virgin olive oil, freshly ground pepper, salt and a tiny pinch of sugar. If you have fresh mozzarella on hand, dice them into cubes and add to the salad along with a dash of balsamic vinegar for a delightful chopped Caprese.
Buh-bye Summer L
How, just how could I not experiment with peaches as fresh as these?! And it was not easy to cook these, believe me, not because they wouldn’t lend themselves for cooking but because we were gobbling them up as is. They were fantastically juicy and sweet to bite into. I had to save up some specially to make this phirni.
After my first ever post about how versatile phirni can be, peach phirni was as though just waiting to happen. And I don’t regret it; although I do have to apologize for taking away all the authenticity from this sweet concoction! A lot of you were curious about what I would make with these peaches. Here it is!
You”ll need:
- 3 cups of Organic Milk (I used 2%)
- 1 cup of raw Almonds
- ¼ cup of raw Rice
- 1 cup of Sugar
- 4 large ripe, sweet Peaches
Method:
- Soak the rice and almonds separately in water for 4-6 hours.
- Peel the almonds, set aside
- Drain the rice and grind into a coarse paste along with peeled almonds
- Bring milk to a boil on low medium-low heat with sugar
- Add the ground rice and almond mixture and whisk well to avoid lumps
- Cook until the phirni reaches pudding-y consistency (about 15-20 minutes). Take off the heat and let it cool completely
- Pit and peel the peaches (or not. I didn’t peel) and puree 3 of the 4 peaches. Dice the remaining peach and set aside
- When the phirni cools completely, add the peach puree and diced peaches (save some for garnishing, if you wish). Mix well and refrigerate.
- Serve chilled, garnished with a piece or two of diced peach
Quick update: If you pick peaches that are tart, there is a chance that it might curdle the phirni. In that case, I suggest cooking down the peaches with some sugar to make a “peach syrup” and then adding it to the basic phirni.
Another update: I am sneaking this in as my entry for this month’s AFAM-Peach hosted by Mansi of Fun and Food. And while I am at it, here is another look of this fruity phirni:
