I’ve always looked up to the women in my life, whether its my mother, younger sister or mother-in-law. All of them are strong, independent women who have managed to find a work – life balance; something which is so hard for many of us to do.
Women’s Day is coming up and I’d like to give you a little something to celebrate all the important women in our lives, and say thank you one more time.
Here’s a little hamper that I’ve put together with some of my favorite things to cook with. I’ve personally used each of these, and love the results. The hamper includes a pack of Delverde’s Shell Pasta, Real Thai’s Rice Paper, Under the Mango Tree’s big jar of Litchi Honey (my favorite-st), Real Thai’s Red Curry Paste,Mustard Relish and a small White Pepper mill from Keya.
I will be giving away this hamper to one lucky winner who will be chosen at random on 8th March (Women’s Day).
What do you have to do to win this?
- Fill out the form below and tell me the name of one dish cooked by your mother that’s your favourite.
- If you haven’t already, connect with me on facebook, twitter and instagram.
- One winner will be picked at random by me and results will be announced on 8th March ’14 (Sunday) at 5 PM.
- If you are the winner, I’ll reach out to you for your details and the hamper will be sent to you via courier.
Now I can’t end the post without a recipe, can I? In keeping with the spirit, I’m going to share one of my mum’s recipes with you. It was a difficult choice because my mum is a fantastic cook and we usually go gaga over everything she makes. But this Gulab Phirni is a crowd-pleaser. It’s easy to make, doesn’t require a lot of effort and the hint of rose petals keeps you wanting more with every bite.
———–This giveaway is now closed. A Winner has been announced————
A Giveaway and Mum's Gulab Phirni Recipe / Rose flavored Rice Pudding
- ¼ cup Rice + 1 tbsps
- 1 litre Milk Full - fat (Skim milk just doesn't cut it)
- Saffron or Kesar
- ¼ Cup Sugar + 1 tbsps
- 2 tbsps Rose Petals Dried
- Pistachios Chopped and Almonds for garnishing
- Soak the rice in water for half an hour. Drain water and pulse in a grinder till you get a grainy consistency. The grains should feel gritty between your fingers and should be slightly bigger than semolina.
- Bring the milk to a gentle simmer, and add the rice and saffron while whisking continuously. This will help avoid lumps.
- Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes.
- After about 20 minutes the mixture will start to thicken. Simmer for another 20 -25 minutes till it thickens considerably and the rice is completely cooked.
- Add sugar and mix till it dissolves. Switch off the flame and let the mixture cool. Once its cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds. This helps give the phirni a creaminess and remove any lumps.
- Mix in the rose petals, and transfer into serving bowls. Sprinkle with chopped pistachios, almonds and rose petals. Cool in the refrigerator for at least 2-3 hours or overnight. Serve cold.