KALAKAND / MILK CAKE

This is one of the popular milk based soft dessert done using Paneer/ cottage cheese and condensed milk. . Authentic way of preparing Kalkand is by evaporating milk, curdling it and adding sugar and once it comes together, cutting into desired shape. It takes nearly an hour and time consuming. This is an instant version done using condensed milk and can be prepared in less than 20 minutes. No need to add sugar since it is already present in condensed milk. To get good results, Paneer should be soft and fresh.

 

INGREDIENTS: 

Paneer - 200g
Condensed milk - 400g
Milk powder-  3 tsp
Cardamom powder-  1/2  tsp
Pistachios-  10 ( chopped)
Ghee - 1 tsp for greasing

METHOD:
1. Dry roast pistachios and chop into pieces and keep aside.
2. Crumble paneer without any lumps. Grease a tray/plate with ghee and keep aside.
3. In a thick bottomed kadai/tawa, add paneer along with condensed milk and cook on low flame.

4. Condensed milk will turn little watery and starts sputtering. Keep stirring on low flame.

5. Add milk powder and mix well. it gives a good texture to the recipe.
6. The mixture will start to thicken. Add cardamom powder.

7. Mix well so that it doesn't get burnt.
8. It starts to leave the side of the pan, and will come together.

9. Transfer it to greased plate, level it and garnish with chopped pistachios.

10. Allow it to cool completely or refrigerate it after it cools down a bit, for an hour.
11. Cut into desired shape.
12. Tasty, soft and delicious Instant Kalakand is ready.

SIMPLE BRINJI RICE

This receipe can be prepared with limited ingredients and it comes under cook and serve category.  In this receipe, we wont use tomato and garam masala powder.

SIMPLE BRINJI RICE

INGREDIENTS:-
Basmati rice / Seeraga samba rice = 1 cup
Coconut milk = 1 cup (i used 1/4 coconut)
Ginger = 1/2 inch
Garlic = 6
Green chilly = 3 to 4 nos
Mixed vegetables = 1/2 cup (carrot, peas, cauliflower, beans, sweet corn)
Big onion = 1

Curd = 4 tbsp
Water = 3/4 to 1 cup
Salt = to taste

For seasoning:-
Cumin seeds -1/4 tsp
Fennel seeds - 1/4 tsp
Bay leaf - 3
Cardomom - 2
Cinnomon - 1/2 inch
Black stone flower /kalpasu - 1/2 inch
Oil - 2 tbsp
Ghee - 2bsp
Cashews & Raisins - 10 each

METHOD:-
Wash & soak the rice for 20 minutes.
Meanwhile, in a pressure cooker,  heat a tablespoon of ghee & fry cashews & raisins. Set aside. We will mix this, in the final stage.
Make a coarse paste of Ginger-Garlic-Green chilly.
Heat the remaining oil & ghee and fry the ingredients given under seasoning in low flame to avoid burnt.
Now, add the coarse paste and saute for a minute. Add onions , little salt and saute till it turns transculent. Then add mixed vegetables. Mix well. Sprinkle salt as required to enhance cooking.
Add 3/4 cup ( in case of basmati rice) or 1 cup ( in case of seeraga samba rice ) & coconut milk. Allow it to boil. Check for taste.
Add the soaked basmati rice & curd. Mix gently. Cover the cooker with lid  & gasket only. 
Keep it in low/sim mode, for 15 minutes. Now put weight/whistle for 2 minutes.
No whistles are taken into account. Switch off the flame. Let it rest in burner for 10 minutes.
Remove the whistle. Gently mix the rice and add the fried cashews & raisins.