Tuesday, June 29, 2010
Saturday, June 26, 2010
Thursday, June 24, 2010
Kalakand - The sweet, grainy dessert loved by me and my loved ones a lot. For me, this is a sheepish and shy way of satisfying the sweet cravings especially when you do not want to pack the pounds and yet want bites of grainy pistachio laden Kalakand squares.
Tuesday, June 22, 2010
Sunday, June 20, 2010
Thursday, June 17, 2010
Wednesday, June 16, 2010
Tuesday, June 15, 2010
Wednesday, June 9, 2010
I love Kadgi Chakko, a popular Konkani side dish made with boiled and mashed Raw Green Jackfruit (Tarnee Kadgi in Konkani) along with the usual suspects of Red Chillies, Coconut and Tamarind and few extra ingredients thrown in. The Chakko tastes best with tender meat of Raw Jackfruit, the tender the meat the better the taste.
Tuesday, June 8, 2010
Monday, June 7, 2010
Friday, June 4, 2010
Thursday, June 3, 2010
The Kulfi creamy candy reminds me of summer nights where the sweltering heat used to take you on completely; after dinner all the young kids gathered near the doorstep patiently waiting for the Kulfiwaala who came on his rickety cart, each stick costed around 3 Rs/- and were picked from a huge earthen pot perched on a rickety red cart covered with a colorful red cloth. Mostly kids were the prime customers of our locality Kulfiwaala. Sad, but I have never come across a similar tasting Kulfi ever again. :(
Coming back, I took an easier route and mixed Whole milk with Condensed milk can, threw in the extra essentials. Since I did not have moulds, I poured in the mixture in a large Correl bowl and allowed to freeze for long hours. Cut them in slices while serving. If you are using the traditional mould, then hold the mould under running water which is little warm, the Kulfi will pop out within minutes. The Kulfi I made was creamy with a nutty garnish to finish; a perfect end to a long summer weekend.
Preparation time: 6-8 hours (includes freezing time)
Cooking time: 45 minutes
Whole Milk - 3 cups
Sweetened Condensed Milk - 1 Can
Sugar (optional) - as per taste
Saffron strands - just a few
Cardamom powder - 1/2 teaspoon
For Garnish -
Slivered Almonds - 2-3 tablespoon
Pistachios (chopped) - 2-3 tablespoon
In a deep pot, heat whole milk and condensed milk together on a low-to-medium flame. Stir gently and keep stirring. Take care not to allow the milk solids to burn and stick to the bottom of the vessel. Much better if you can use a non-stick ware for this purpose. Let the quantity reduce to the half of its original one. Keep stirring and include the scraps which stick on the sides. Add sugar if required and adjust the taste. Since I used sweetened Condensed milk, I was frugal with sugar. The aroma once done would be a milky one. Mix in the Cardamom powder at this stage. The thickened consistency would be very thick, smooth and not a runny one. Turn off the flame and allow to cool.
Transfer to individual moulds or a large non-reactive glass bowl. Garnish with Pistachios (chopped), Saffron strands which are lightly crushed in a teaspoon of milk and Slivered Almonds. Cover with a cling wrap and deep freeze for 6-8 hours. Cool the moulds in warm water and transfer to serving plate. Serve with a wooden stick poked in each of the Kulfi. If not, simply slice off a single helping and serve chilled.