Cherishing Monsoons…in a foodie’s way

So… It is there in full swing!!!

All drenched roads, damp clothes, green lawns, moist air…yes you guessed that right. I am referring to the Monsoons. Monsoons that have arrived in full form; monsoons that are showing their colors all around and every time the showers pour, the temptation for a hot cup of tea and some crunchy snacks becomes so invincible.

And if we manage to visit my parents in this season, Mom has a few pet delicacies for the weather, which are so customary in Northern states like Himachal and Punjab. Kheer poode is one of such feasts which is cooked to celebrate the onset of Saawan/Monsoons.


With a weekend confined at home, due to all the colossal and insane traffic jams in the city, luckily there was some leisure time at hand, to pick this meal as a part of weekend menu. As both kheer and poode require a longer time than usual meals, so a person like me has to be mentally prepared in advance to venture into the entire process. Nevertheless, the outcome is of course, motivating enough to go through the grind.

Kheer, the rice pudding, in spite of being such a familiar dessert in India, with so ordinary ingredients i.e. a lots of milk and a handful of rice, is made in so many different tastes and flavors. I prefer to cook it for a long time and keep mashing the rice while stirring the pudding until the rice and milk become congruent and the color of milk changes to slightly pinkish. The consistency of pudding also matters a lot and has to be just the right-neither too dense, nor too liquefied. The aroma of cardamom makes it further enticing and I don’t mind letting it be overloaded with nuts, when it has to be prepared only once a year.


Another significant part of this meal, that is, Poode is also made of very elementary ingredients-wheat flour and sugar. However, making poode out of the slightly sweet batter is itself an interesting process just like dosas or chillas. The only difference being that layer of poode has to be slightly thinner.


When all the sugariness has been imparted, then it’s the time to add a saline portion. And I selected Chana masala for that matter, Zeera aloo is another preferred choice to complete this delicacy. However, the simply boiled and sauted brown grams not only turn out to be the highlight of the meal, but in fact, they save some of the time and effort too.

So finally the complete mouth-watering product is ready to serve and let you have a finger licking experience this monsoon. Have fun!!!



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