Kalakand / Milk Cake

Yummy dessert made by milk and sugar but can be prepared by cheese and condense milk too so here we have the special recipe.

Yield:  4-8 Serving

Ingredients:
   
       Ricotta Cheese            400 Grams or (1 Jar)
       La Lechera                  400 Grams or (1 Jar) (Nestle Condense Milk)
       Milk Podwer               1/4 Cup
       Ghee                           2 Teaspoon
       Cardamom Powder    1/2 Teaspoon
       Rose water                 1 Tablespoon
       Pistachio                     15 (grated)
       Almond                      9 (Split into two)


Direction:


 In nonstick pan add ghee and Ricotta cheese on medium heat.Keep on stirring the mixture for about 35 minutes until it turn as dough. Now add La Lechera, milk powder and cardamom powder with stiting continue for about another 10-15 minutes. Now mixture will turn as semi-liquid kind of dough which is actually hot kalakand.


Grease a pan with ghee and pour hot Kalakand. Garnish it with grated pistachio. Let it cool at room temperature then transfer it to refrigerate for 3 hours.

Now slice it with square piece and serve with garnish on top with almond slice.

Papadi Chaat

Yield: 5 Serving

Ingredients:

    All-Purpose Flour              1 Cup
    Semolina                           1/4 Cup
    Salt                                    1/2 Teaspoon
    Butter                                 2 Cubes, 2 Teaspoon
    Lukewarm Water               To Knead a hard dough
    Oil                                      5 Cups (enough to deep fry papadi)


  Potato                     1 medium( Boiled ,Peeled and Mashed)
  Onion                     1 Small (Finely Chopped)
  Cilantro                   a bunch (washed and finely chopped)
  Chaat Masala          2 Teaspoon
  Sev                         1/4 Cup
  Cumin                     2 Teaspoon( roasted and powdered)
  Red chili                  2 Teaspoon (powdered)
  Curd/Yogurt            1 Cup (whisk to make smooth)
  Tamarind Chutney  1 Cup


Direction:

 Whisk all-purpose flour. Mix all-purpose flour, semolina, salt, butter. By adding enough lukewarm water make the hard dough ,it should not be very hard and not very soft. Keep it aside for 10 minutes covered under damp cloth.

Heat Oil in the wok on medium heat. Divide the dough now into 4 balls and cover them under damp cloth. Take one ball at a time and roll it with wooden roller to make a 7 inch of diameter circle.Divide the circle into 4 row and 4 columns to cut into square piece and with fork make hole so it's won't puff while frying .Deep fry on medium heat until it turn's golden in color.Cool it off on absorbing paper and once cool it will be crispy.

Same way do it for the other 3 balls left.

  Decoration:

Mix mashed potato, cumin powder, red chili and onion.This will be called as Potato Masala.

Single Plate::  Place 6-8 papadi on one plate add a teaspoon of potato masala on each papadi. On each papadi add a teaspoon of yogurt on top of this add Tamarind Chutney.On top of all add sev and Cilantro Garnish.

Sprinkle Chaat Masala a pinch over each papadi and serve.

Don't let this sit for long because it will melt the papadi and it won't be crispy.

So hurry and have your bit :)

NOTE:You can also add Green Chutney for the topping.

Dal Makhani

Dal Makhani stands for Lentil with Butter and it is Punjab dish with all garam masala spice although we conclude with few of the choosen spice which is whole and not powdered as to rise the flavor.

Yield:  4 Serving

Ingredients:

       Whole Green/Black  Lentil                    1/2 Cup (Soaked overnight)
       Red kidney bean (Rajma)                      1/8 cup (Soaked overnight)
       Ginger-Garlic Paste                                2 Teaspoon
       Cinnamon                                              2 inch pice
       Bay leaf                                                 2
       Green Cardamom                                  2
       Clove                                                     2
       Star anise                                               1
       Onion                                                    2 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin Seeds                                          1/4 Teaspoon
       Coriander Powder                                  1/2 Teaspoon
       Turmeric Powder                                   1/4 Teaspoon
       Ghee                                                     3 Teaspoon
       Garam Masala                                       1/2 Teaspoon
       Salt                                                       As per taste
       Cilantro                                                a bunch (Washed and chopped finely)
 

Direction:

Soak whole green/black lentil and red kidney bean in enough water so it can rise up overnight. Pressure cook whole green/black lentil and red kidney bean with 3 cup of water for 3 whistle.

 Heat ghee in the wok and once start smoke add mustard seeds,bay leaf, cinnamon stick, clove, green cardamom and star anise.In a 30 seconds add onion and wait until it turn golden in color.Add now ginger galric paste and keep on stir so the paste won't stick to the bottom of the wok.Add tomato in 1 minute and stir in between until the mixture start leaving ghee. Now add turmeric powder and coriander powder ,mix well and add pressure cook lentil.

Cook it for another 10-15 minutes until it start boiling. Serve hot with fresh cilantro garnish with hot Chapati.

NOTE:  You can Butter topping just before serving with cilantro over top.

Kashmiri Pulao

This recipe named as Kashmiri because it's have authentic Saffron taste and sweet dry fruits.

Kashmiri Pulao is sweet in taste as it has no spices.

Yield: 4 Serving

Ingredients:

        Rice                       1 1/2 (Washed and soak in water for 30-45 minutes)
        Ghee                      3 Teaspoon
        Onion                    2 Medium (thin slice and deep fry to golden brown)
        Cashew                 1/4 Cup
        Dry grapes             1/4 Cup
        Paneer                    1/2 Cup (divide into 1/2 inch cubes)
        Cumin seeds           1 Teaspoon
        Green Cardamom    5
        Saffron                    a pinch (soaked in 3 teaspoon of milk)
        Salt                         As per taste
     

Masala :        
        Bay Leaf                       2
        Cinnamon                     3 , 1 inch stick
        Black cardmom             2
        Clove                             4
        Fennel seed                   1 Teaspoon
        Dry Ginger Powder      1/2 Teaspoon
        Asafoetida                     1/4 Teapsoon
        Star Anise                     1
     


Direction:

  Boil 4 cups of water with Masala mention ingredients and make it unto 3 cups with boiling it continuously for half hour on medium heat. Through strainer separate boiled masala water and remove the masala ingredients separate. Now soak rice into water for 30-45 minutes.

Keep ready fry onion which is crispy and golden brown in color.
     
Heat ghee in the wok and once start smoke add mustard seeds and green cardamom .Wait until mustard seeds start splutter then soaked rice with 3 cups of boiled Masala water. Stir it well and wait until first boil comes then add cashew and dry grapes.Cover it with lid for 7-10 minutes until rice get cooked.

In flat oven-safe pan spread panner cubes then fried onions then spread rice .Again repeat this and cover top with panner cubes, fried onion and saffron milk. Cover the pan with aluminum foil and keep it in oven on 200<sup>°F  for 10 minutes.

Serve hot with Yogurt.</sup>

Zucchini Dry Curry

Zucchini or courgette is a summer squash and we will be preparing recipe with green zucchini.

Yield: 4

Ingredients:

        Zucchini                     3-4 Medium size (Peeled and chopped into very small cubes)
       Green Chili                 1-2 (Finely chopped)
       Cumin Seeds              1/4 Teaspoon
       Fenugreek seeds          4-5 seeds
       Onion                          1 Medium (Finely chopped)
       Turmeric Powder        1/4 Teaspoon
       Oil                               2 Teaspoon
       Salt                              As per taste
   

Direction:

Heat Oil in the wok and once start smoke add mustard seeds and fenugreek seeds.Wait until seeds start splutter then add onion and and  green chili and mix well for 1-2 minutes.Add Turmeric Powder.

Mix well and add chopped zucchini .Cover lid and cook for 10-15 minutes and in between stir for twice.

Garnish with fresh Cilantro and server with hot Chapati.