Friday, February 27, 2009

Cucumber cake

At my aai's place we call this Dondhas/tavsalli.Its made of a larger cucumber available in mumbai during the month of shrawan.Its made with jaggery but I sometimes substitute it with brown sugar.My aai made it in similar way but she would cook the rested batter for a while and then bake in a vessel with a hole at its center on the gas stove.This vessel acted like a oven and she always baked her cakes in it.Some steam the batter rather than bake,I prefer the second method.


2 cups grated cucumber
1 cup semolina/Cream of wheat/sooji
3/4 to 1 cup grated jaggery/brown sugar (adjust as per taste)
1/2 cup coconut milk
1/2 tsp cardamon powder
1tsp baking soda
1tbsp ghee
pinch of salt
Powder sugar for garnishing (optional)


Roast the semolina in ghee until aromatic.In big bowl add all the ingredients except baking soda,mix well.Break all the lumps and keep aside for an hour.Add in the soda mix and pour in a greased container.Bake in an preheated oven at 375Deg F for 20-25 mins or until you succeed in the toothpick test.Unmold and when warm garnish with powdered sugar and serve.

Note:You could also add nuts of your choice to the batter.

Best eaten when warm.

Thursday, February 26, 2009

Potato with Peppers


1 red pepper
1 green pepper
1 large potato cubed
1tbsp oil
1tsp mustard seeds
1tsp cumin seeds
a pinch of asafoetida
1tsp chilli powder
1tsp turmeric
1tsp sugar
Cilantro for garnishing(optional)


Heat oil in a pan.Add the asafoetida,mustard seeds,cumin seeds.When the mustard seeds crackle add the potato,peppers,chilli powder,salt & turmeric,cover and cook until potatoes are cooked.Add the sugar and mix well.Switch off the heat and garnish with finely chopped cilantro.
Serve hot.
Make 2 servings.

Tuesday, February 24, 2009

French beans with red chilles


2 cups chopped fresh french beans
4-5 curry leaves
2-3 red chillis
1tsp cumin seeds
1tsp urad dal
1tbsp grated coconut/coconut powder
1/2 tsp chilli powder
1/2 tsp turmeric
1 tbsp oil
1tsp sugar
salt to taste


Heat oil in a heavy bottomed pan.Add the cumin seeds, urad dal,curry leaves,red chillis and cocunut fry for couple of minutes.Now add the french beans,salt,sugar,tumeric and chilli powder.Stir fry for 5 mins.Cover and cook until beans are cook.Beans shouldn't be cooked until too soft and mushy.

Serve hot with chappati.

Saturday, February 21, 2009

Gajar Halwa

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and strews, as well as baby and pet food.The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.Even baby carrots or mini-carrots have been a popular ready-to-eat snack food available in many supermarkets.Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.
Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet.Carrot and Spinach are main source of Vitamin A.

The most popular Indian dish made from grated carrots is "Gajar ka Halwa".
This halwa can be made with condensed milk/Khoya/milk.My sister loves it with coarsely powdered pedhas (instead of khoya).After Ganesh pujan we always has lots of pedhas,khoya modaks at home.My mom would make gajar ka halwa using those stuffs and the result was great yummy dessert.Beetroot halwa is also made in similar fashion.I remember one of my friend's mom making halwa using equal proportion of carrots and beetroots.Beetroot gives awesome colour to this dish


1 lb carrots grated
1/3 cup sugar (you could add more according to your liking)
1 tbsp ghee/clarified butter
2 cups milk
1/2 tsp cardamon powder
Raisins,almonds,cashew nuts-whatever your prefer


In a heavy bottom pan heat ghee.Add the raisins and nut fry for a min.Now add the carrot fry for couple of mins.Add in the milk cover and cook for 5-7 mins.Uncover add the sugar,stir and cook until its almost dry.Finally add the cardamon powder mix well.Switch off the heat and serve warm or chilled.

This is my entry for:"ORANGE" Food in Colors(FIC) hosted by Aparna of My Diverse Kitchen and Sunshinemom of Tongue Tickler.

Friday, February 20, 2009

Tomato Saar

A cold breezy day and a bowl of hot tomato saar makes the perfect combo.
Tomato saar is somewhat similar to tomato soup in texture but taste-wise saar has no competitor.Saar can be served as a soup or as a side dish.This perfect blend of sourness and sweetness can win any ones heart.


3 large ripe tomatoes
1/2 cup homemade thick coconut milk (recipe here)
2"cinnamon stick
5-6 curry leaves
2 garlic cloves finely chopped
1 tsp cumin seeds
1 tsp chilli powder
1/2 tsp tumeric
1 tbsp sugar
1/2 cup water
salt as per taste.
3 tbsp cilantro


Pressure cook the tomatoes for 2 whistles.Let them cool, remove their skin and puree them.
Heat oil in a heavy bottom pan.Add cumin seeds,curry leaves,cinnamon stick and garlic.Fry for a min.Now add all the remaining ingredients except cilantro. Cook uncovered until the saar reaches the desired thickness.I personally don't like the saar watery.Just before serving add the cilantro and bring it to a boil.Serve hot.Makes 2 servings.

This is my entry for SWC:Soups hosted by Neha of Tasty Recipes.Thanks Trupti for the suggestion.

Thursday, February 19, 2009

Strawberry Milkshake

US is one of the top producers of strawberries.One cup (144 g) of strawberries constitutes approximately 45 calories (188 kJ) and is an excellent source of Vitamin C and flavonoids.
My family have a glass of strawberry milkshake every morning.It quick ,easy and satifying.

6 large strawberries cut lengthwise
1 1/4 cups cold milk
6 tbsp sugar
2 tbsp light cream/plain yogurt (optional)


Combine all the ingredients in a blender. Blend for 20 seconds, or until smooth. Serve immediately.Make 2 servings.
Note:The addition of cream/yogurt will add thickness to the milkshake.
You could add a ripe banana to this recipe to make strawberry banana milkshake.

Wednesday, February 18, 2009

Atta Nankhatai

I have been baking nankhatai for many years.I love these eggless cookies as it melts in your mouth.I have tried many variations over the years.Intially I use to make it with just all purpose flour then I tried replacing half of the all purpose flour with atta ,the result always remained excellent.My next mission was to replace flour completely with atta and at the same time I found this recipe in Divya's Easycooking Blog.
I made a few changes in the recipe and the outcome was the same-aromatic melting goodies.

For original recipe click here.

1 ¼ cup Whole wheat flour /Aata
½ cup melted clarified butter / ghee
1/2 cup sugar
½ tsp cardamom powder
1 tsp baking powder
Almonds/pistachios/cashew nuts for garnishing


Sift the atta and baking powder together.Cream the ghee,sugar and cardamom powder.Add sifted mixture little by little to for a soft dough ball(you will need to knead it for a while to make a dough).Make small pedhas of the dough.Garnish them with nuts and bake them in a 375 F preheated oven for 20-25 mins or until they are light golden brown.

This is my entry for Coffee's MBP and Trupti's MBP-Kids Food event.

Tuesday, February 17, 2009

Masala Bhaat

Until few years back Masala bhaat (Masale bhaat in marathi) was inevitable part of Maharashtrian wedding.Though these days it is replaced by veg pulav,veg biryani or fried rice in almost every wedding, it is still cooked on many occasions in a Maharashtrian home.Even my home isn't an exception.I make this spicy one dish meal when I am lazy to cook a series of dishes and yet have a fulfilling meal.Its a no onion recipe and hence can be served even for a puja.


1 1/2 cup long grain raw rice
3 cups water
1/4 cup peas
1/4 cup potato chopped in 2"cubes
1/4 cup brinjal pieces
1/4 cup carrot or gherkins(tondli in Marathi)
2 tsp Maharashtrian goda masala
1 tsp turmeric powder
1/2 tsp asafoetida
salt,sugar to taste
2 tbsp oil
2" cinnamon stick
3 cloves
2 bay leaves

Masala (Lightly roast all the items and grind)
1/4 cup dry coconut
4 red chilies
2 tsp coriander seeds
1 tsp cumin seeds

For garnishing
chopped cilantro
Freshly shredded coconut
1 tsp ghee


Wash rice and drain. Keep aside for 1/2 an hour. Heat a heavy bottom pan. Heat oil and add the whole garam masala. When all the masala ingredients sizzle, add turmeric powder and asafoetida. Add potato and chopped gherkins/carrot. Once soft, add peas and brinjal pieces and fry.Next add the raw rice and keep stirring for some time on medium heat. Pour boiling water all over into the rice and vegetable mixture. Stir well.Let the rice come to boil until you see bubbles on top. Now turn down the heat to low and add the ground masala, goda masala, ghee, salt and sugar. Cover and cook. Rice is done when all the water evaporates. Garnish with coconut and coriander leaves. Top with ghee. Serve hot.

Monday, February 16, 2009

Kaju dice

Kaju katli is my all time favourite mithai.Whenever I go to visit anyone in Mumbai during my India visits, I mostly end up gifting them with a box of kaju katli.Though expensive it taste divine.
But I miss this delicious sweet in US.Though you get it in Indian Grocery stores but they are never as fresh as those we get in India.Luckily everytime I visit Goa when I am in India so I always have a big packet of Kaju.I have been successful in making the katlis so far but this time I decided to give it a twist.I made kaju dices.
The recipe for katli remains the same except if you need the katli you need to roll the dough and cut the katlis in diamond shapes.
1 1/2 cup cashnew nuts/kaju(unsalted)
1/4 cup water
3/4 cup sugar
1/4 tsp cardamom powder

Microwave the kajus for 4 mins (stir after ever 30 secs) and grind them in the dry grinder/coffee grinder to a powder.It is very important that the powder should be fine.Take a heavy bottom pan and let the sugar melt in the water.When this mixture starts boiling with vigorous bubbles add the kaju powder(keep stiring while you add to avoid lumps) and cardamon powder.Stir continuously till it forms a soft ball.
To test if done:Take little mixture and roll it on a plate it should solidify within seconds.
Transfer the content on a lightly greased surface.Let it cool until warm.Now knead it for 5 mins.
For making katlis roll the ball to the 2-3 cm thickness and cut into diamond shape.
For making dice roll the ball to 5-6 cm thickness and cut into cubes.Store in airtight container.
If the dough turns out very sticky then place it on heat and stir till it forms a ball.
If it turns hard add a few drops of water microwave for a min.and knead well.

This is my entry for Chitra Amma's Kitchen -'Kitchen Masterpiece Event.' Thanks Asha for the suggestion.

Thursday, February 12, 2009

Veg kadhai

Veg kadhai is among my favourite.It goes well for any occasion calling for Indian food.I make this by two different ways.This dish can compliment any Indian bread-puri,chappati or naan.If made ahead of time (1-2hrs before it is served )it taste more delicious as by that time all the vegetable are marinated well is the gravy.
When served with naan with slices of onion and a cube of lemon it gives you the feeling of going out for a lunch or dinner at an Indian restraurant.Veg kadhai,puri/naan,Jeera rice/Veg Pulav,tomato onion koshimbir/boondi raita,pickle and roasted papad and a dessert - you have set the table to impress all your guests.

Recipe 1

This method of preparing the kadhai is a bit time consuming but still its worth the effort.A touch of ghee makes it royal and tasty.


1/2 cup each of cauliflower floret,carrot cubed cubes,green pepper cubed,french beans(optional),potatoes,peas
1 meduim onion finely chopped
2 large tomatoes finely chopped
4 garlic cloves minced
1" ginger finely chopped
2 tbsp coriander seed
1 tbsp jeera
2 cloves
1" cinnanon stick
1 bay leaf
2tbsp MDH Kitchen king Masala (if not available substitute it with pav bhajji masala)
1/2 cup malai
2 tbsp milk
4 tbsp cilantro
1 tsp salted butter
2 tbsp clarified butter/ghee
2 tsp oil
2 tsp sugar
1 tsbp kasuri methi
2 tbsp Lemon juice


Heat 1tsp oil in a heavy bottom wok/kadhai.When hot add the onions fry till they turn translucent.Add garlic and ginger fry for 2 mins,add the tomatoes and coriander seeds.When the tomatoes turn soft turn off the heat.When cooled grind into a smooth paste.
Meanwhile heat another kadhai,add the salted butter fry each of the vegetables(except peas) separetely till they are light golden brown.Keep aside.In the same kadhai add the remaining oil,jeera,cloves,bay leaf,cinnamon fry for a min.Add the ground paste.1/4 cup of water and cover and cook for 3 mins.Add all the vegetables,masala cover,and cook until the veggies are done.Now add the malai,milk,salt,sugar,cilantro and cook uncovered for 3 mins.Add water if you find it too dry.Finally add kasuri methi and ghee and cook for another 5-6 mins.Remove from heat and add the lemon juice.Hurray,You are ready for the treat.

Recipe 2

Do you have uninformed guest today for meals?Here's the fatafat recipe and mind you no compromise in taste.


Vegetables listed above
1/2 cup finely chopped onion
2 tbsp ginger garlic paste
2tbsp coriander powder
1 tbsp kasuri methi
1tbsp tomato ketchup
1 tbsp tomato paste(You can puree one blanched tomato.I substitute this with ragu pasta sauce)
1 cup milk
1 tsp sugar
1 tsp chilli powder(as per taste)
1 tsp jeera
1 tsp Kitchen King masala (optional)
lemon juice
1 tsp butter

In a bowl make a paste using coriander powder,kasuri methi,ketchup.chilli powder,tomato paste and 1/4 cup milk.Mix well.Heat oil in a kadhai ,add jeera,ginger garlic paste fry for a min.Add onions fry until golden brown.Now add the prepared paste cover and cook for 3 mins.Add in the vegetables,salt and milk to make the gravy to the desired thickness.Cover and cook for till the vegetables are done.Uncover and bring it to a boil.Add cilantro.Turn off the heat and pour in lemon juice.Add a tsp butter just before serving.

Wednesday, February 11, 2009

Whole wheat cake

My toddler loves cakes and so do I.I decided to bake cake again this week but i am always concerned about two main ingredients-All purpose flour and sugar,both are not that good for health.I usually control the amount of sugar and he does eat it semi-sweet.This time I decided to twist my recipe a bit.A made two cakes one with whole wheat flour and All-purpose flour and the other just with whole wheat both turned out.Leftovers the next day tasted just divine.I am sure next time when i make these again i am going to wait for a day to have a bite of it.
3/4 cup whole wheat flour
1/4 cup All purpose flour
1 cup sugar
1 tsp vanilla
3 tbsp canola oil
2-3 tbsp milk
1/4 cup cold tap water
1 tsp baking soda
1 tsp baking powder
1/8 tsp cinnamon powder
1 tbsp each raisins,cashew nuts and almonds.
Sift whole wheat flour+all purpose flour+baking powder+baking soda.Add vanilla,oil,sugar,milk,cinnamon and mix into a smooth mixture with no lumps.Add water to make the dough to the consistency of dosa batter.You may add almonds,raisins,cashew nuts to the batter if you like.Whisk till you see bubble on the top layer of the mixture.Grease a baking tray pour the batter.Bake for 30-40 mins or until you succeed in the toothpick test in a preheated oven at 350 F.When cool unmold.
Note:For the whole wheat version I used 1 cup whole wheat flour and skipped the all-purpose flour completely.I also added 3 tbsp heaped of unsweetened chocolate.

Tuesday, February 10, 2009

Sabudana (Pearl sago) khichdi

Sago is a starch extracted from the pith of sago palm stems.Sago flour is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods.
In Indonesia and Malaysia, sago is used in making noodles and white bread. Globally, its principal use is in the form of pearls.
Pearl sago, a commercial product, closely resembles pearl tapioca Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes. In India, pearl sago is called sabudana ("whole grain") and is used in a variety of dishes.

Sabudana khichdi is one of the popular dish specially among Maharashtrians during fasting.Making sabudana khichdi is very easy but the real skill is to properly soak the sabudana.
My DH says that during his bachelorhood he has made many attempts to make the perfect khichdi but always ended up with a sticky one.
I am not a great fan of the dish when it is cold or reheated.I like to have it as soon as it is ready.I prepare it only during the days either of us fast and hence I don't add oil,curry leaves and cilantro.

The procedure for soaking:
Wash the sabudana couple of times and soak it in as much water as needed just to cover the topmost layer of sabudana in such a way that the sabudana is immersed.


1 cup Sabudana(soaked as per the above method overnight or for 6-7 hrs)
1 medium potato -chopped in small cubes
1 tsp cumin seeds
2 tbsp clarified butter/ghee
2 green chillis
1/4 cup roasted peanut powder
1 tsp sugar
1 tsp Lemon juice(optional)


Heat ghee in a heavy bottom kadhai on low flame.When hot add the cumin chillis and cubed potato.Cover and cook till potatoes are done.Meanwhile remove the excess water from the sabudana,if any,add peanut powder,salt and sugar mix well.Add this mixture to the cooked potatoes.Cook uncovered till the sabudanas are light brown,soft and translucent.Stir it frequently while cooking.Once done remove from flame and add lemon juice.Mix gently.Serve hot.

Monday, February 9, 2009

Sambhar masala powder

Sambar or sambhar or Sambaaru (in Telugu), is a dish common in South Indian and Srilankan cuisines.
Sambhar is usually served with steamed rice. Sambhar with rice is one of the main courses of both formal and everyday south Indian cuisine. In Tamil Nadu,Wada sambhar and idli sambhar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner.
Sambhar is also served for lunch and dinner in south India, commonly with idli, wada or dosa, along with two chutneys, a green coconut chutney and a mildly spicy red tomato chutney.
A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home.
There are many sambhar powders available in market-MTR being the popular among them.
But a home made sambhar masala is always better than the store bought once.You can store this masala powder in an air tight container for couple of months.


3 Tbsp Coriander seeds
1 Tbsp channa dal
1 Tbsp fenugreek seeds
1 tsp urad dal
1tsp black pepper
2" cinnamon stick
10 cloves
10-12 red chillies


Dry roast each ingredient separately in a skillet on medium flame.Don't over roast since that will change the flavour to a large extent. Grind to a powder when warm.

Spicy Dal

Different versions of Toor dal,Moong dal,Channa dal,urad dal and Masoor dal are cooked in almost all Indian families.South Indians use dals for their sambhar,medu wadas,idlis and dosai.Even other Indian families have dal in one form or the other in their daily diet.
Toor dal is popular among all the dals specially with all rice lovers.
The best method to cook the toor dal is with the pressure cooker.The dal cooks well if it is soaked in water atleast for half an hour.
Pair this dal with steaming hot rice and lime/mango pickle and this becomes the best and the easiest comfort food.
1/2 cup toor dal
3-4 Curry leaves
1 tsp musturd seeds
pinch of hing (asafoetida)
1tbsp ginger garlic paste
1/2 medium onion finely chopped or 1 shallot
1 dry red chilli
1-2 green chilli
1 tsp tumeric
1 small tomato finely chopped
2 tbsp cilantro
1 tbsp lemon juice
1 Tbsp oil


Wash and soak the dal for half an hour and pressure cook it with enough water for 4 whistles.Once done mix the dal well so that there and no lumps.
Heat oil in a kadhai.When it is hot enough add hing,musturd seed when they crackle add the curry leaves,red chilli,green chillis,ginger galic paste when the paste turns light brown add the onions,fry until they are translucent.Add the tomato when it is soft enough add dal ,tumeric powder,salt ,cilantro and 1/2 cup water.Cover and cook for 10 mins.Turn off the heat and add the lemon juice.
Note:Adjust the thickness of the dal according to your liking.

Thursday, February 5, 2009

Spinach paratha

Spinach/palak has no doubt a lot of health benefits but this green leafy vegetable is popular among kids too as it is Popeye's favourite.Spinach belongs to the same family as chard and beets.It shares a similar taste profile with these two other vegetables-it has the bitterness of beet greens and the slightly salty flavor of chard.
Popeye popularized spinach, but it's too bad he ate it out of a can. Fresh spinach retains the delicacy of texture and jade green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as its taste might go bad.

Spinach grows well in temperate climates.Spinach is thought to have originated in ancient Persia (Iran) today, the United States and the Netherlands are among the largest commercial producers of spinach.

Though Americans like it in their salads,dips etc Indians surely like it with a few combination or spices.There are many recipes popular in India -Aloo palak,palak paneer and palak parathas are among the most popular.

Palak paratha goes well on a lazy day with any kind of raita and is a healthy and fulfilling meal.


2 cups finely chopped spinach

1 1/4 cup whole wheat flour

2 tbsp coriander powder

1 tsp chilli powder (adjust acc. to your taste)

1 tsp tumeric powder



warm water to knead the dough

wheat flour for dusting


Make a soft dough (similar to chapati) with all the ingredients.Let it sit for 10-15 mins.Make small balls with the dough and roll the parathas.I prefer rolling them to the same thickness of chapati.When the skillet is hot ,place the paratha.When you see the bubbles on the paratha flip it apply a few drop of oil and again flip it.Repeat the procedure on the other side.When done remove it on the serving plate.Prepare all the parathas in similar manner.Serve hot.

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Wednesday, February 4, 2009

My paintings

These are few of my painting that are made with minimal hardware - printout paper,crayons,pencil,rubber and red marker.The last poster was made by me before my son was born.He still loves chatting in his own way with all the characters.

Simple Basic Eggless sponge cake

Yesterday was my son's 17th month birthday.I still remember the day i had him in my arms right after he was born and today he has turned into a smart and handsome toddler.This little boy loves to eat new and tasty food and that always leaves me in a big puzzle.So yesterday to make my son happy i baked an under an hour cake.
When it was cool enough i turned it upside down and my little angel started clapping his hands.He in his sign language was telling me to give him a bite.I somehow convinced him to wait for a while since i wanted no hot spots in my cake.
After an hour,i open a small packet of chocolate fudge and coated the upper outer layer and then laid a piece on a plate with a strawberry to top it.I offer this plate to my son and i could see a twinkle in his eyes.
Though this cake just takes less than an hour to be ready,the cooling part is crucial as this cake is light,you have to be patient and wait to remove it from the pan.
A tip is to bake a cake the night before.By the time you wake up you have your sweet poison ready to be swallowed.
Note :I have used vinegar as a egg substitute and the end result was soft spongy cake.


1 cup All purpose flour
1 cup sugar ( 3/4 cup worked for me )
3/4 tsp baking soda
3 tbsp oil (I prefer Crisco canola oil)
1/2 cup cold tap water
2 tbsp milk
1 1/2 tsp white distilled vinegar
3/4 tsp pure vanilla extract
pinch of salt

  • Preheat oven at 350 Deg F for 10 mins.Grease a 6 inch cake tin with cooking spray.
  • Sift the flour,salt plus baking soda thrice.
  • In a large bowl add oil and sugar mix well.Add vanilla , vinegar, water, and milk.Whisk to combine.
  • Add the flour+salt+baking soda mixture to the wet ingredients.Mix well with a whisk or a hand mixer to a smooth batter and ensure there are no lump.
  • At this point,you will see tiny bubbles on the top of the batter due to reaction between baking soda and vinegar.Immediately pour the mixure in a greased cake pan.
  • Bake in a preheated oven at 350 F for 30-35 mins or until you succeed in the toothpick test.Cool and unmold.

Tuesday, February 3, 2009

Kalakand-The Easy way

I decided to celebrate my DS first b'day by inviting a few friends at home.Cake was surely on the menu but what else.I was not able to decide whether i should or should not go for a dessert.Both me and DH are not sweet savvy so i couldn't even think of leftovers.Plus i knew the cake, the appetizer and the main course with hardly leave room for an heavy dessert.At that time this was just the sweet i could think and believe me it was super hit. Everyone has space for these small pieces and no one could believe it was homemade.They are just like the khawa pedhas we get in wrappers in India.They just melt in your mouth.


14oz Ricotta cheese
14 oz condensed milk
2 tbsp sugar(optional)
1tsp cardamon powder
almond,pistachios ,saffron for garnishing.

Heat a heavy bottom pan on medium heat.Add ricotta cheese,condense milk ,cardamon powder and sugar(optional).Keep stirring after every 2 min so that it does stick to the bottom.Once the mixture start leaving the sides and gather together turn the heat off.Pour the mixture on a greased plate.Garnish with almonds,pistachios and saffron.When cooled cut in desire shape.Serve at room temperature or cold.