Kheer (Indian Rice Pudding)


1 L whipping cream

1 L whole milk

2 tsp ground cardamom – or 5 – 6 green cardamoms, crushed

1 handful of basmati rice

4 -5 tbsp sugar

25gms of ground almonds (optional)

Roasted almond slivers (optional) & edible silver leaves for garnish


In a heavy bottomed pan bring the cream & milk with cardamom and well rinsed rice to a boil. Lower heat & simmer, stirring often to prevent sticking until the quantity reduced to about ½ - at least ¾ or original volume. If you choose to add the ground almonds now. Don’t cook too much after because the almonds will stick. You will have to keep stirring to prevent mixture sticking. Add sugar. Cook a little more & then remove from heat. Cool slightly. Mix well & cool. Garnish with nuts & silver leaf.

The above dishes would make a very generous meal for 4 people.


1 lb tandoori chicken – cut in pieces

½ cup mixture of oil & clarified butter

½ litre (container) whipping cream

1 tbsp ground/finely chopped ginger

1 medium onion – diced

1 tsp hot red pepper

½ tsp turmeric

2 tbsp tomato paste

1tsp salt or to taste

1tsp garam masala



Prepare tandoori chicken – marinate chicken in tandoori masala for at least 3 hours & grill about 20 minutes in oven or on BBQ until done.

In heavy bottomed pan heat oil/ghee mixture. When a drop of water sputters as dropped, add onion & ginger. Stir until onion is translucent & light brown. Add hot pepper, turmeric, salt & garam masala. Cook stirring for about a minute & add the green chilies & tomato paste with a little water to prevent sticking to the bottom. Add cream, turn down the heat & cook until oil separates. Add chicken & cook for about 10 minutes on low heat until flavour seeps. Serve hot garnished with coriander.

Fresh coriander & green chilies to garnish