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Kalakand (Indian milk cake/fudge)

 

KALAKAND

Raksha Bandhan Festival a significant day for all brothers and sisters, which is celebrated all over India. Also, this auspicious day couldn’t be complete without the traditional Indian sweet!

No celebration is complete without good food and some sweets. We Indians love our food and hardly give up on a chance to indulge and if it’s something as special as Raksha Bandhan. While it might not be a very good idea to go overboard with it, I think having small portions won’t do you much harm. Also, you always have the option to go for the healthy version of the favourite mithaai, like swapping or opting for kalakand instead of the ones doused in ghee.

This year I would suggest you do something totally unexpected. Cook up some of the easiest and yummiest delights for your sibling and you will witness the widest of beaming smiles ever! So here is the easy recipe to impress your sibling

KALAKAND

Prep time : 10 minutes

Cooking time : 15 minutes

Ingredients

200gms condense milk(homemade)
250gms fresh paneer/cottage cheese
1 tbsp milk powder
1 cup chopped pista cashews and almonds
5-6 cardamom powdered

To make condense milk
Boil 500 gms milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.

This can be stored in fridge for 3 days.

Method:
In a bowl mix paneer, condense milk nd milk powder.

Put this mixture in a nonstick kadahi nd cook on medium heat,add cardamom powder,stir it continuosly till it leave the sides.

Spread it on a greased plate/ bowl nd spread dryfruits over it.
Press it little to properly stick to mithai.

 

Garnish with saffron strands.
keep it in fridge for 3to4 hours when it slightly cool down.

Cut into pieces in desired shape nd enjoy with your family.

 

Black eyed Bean/Sukhi Choulai Blondies

Black-eyed  beans, are among the most nourishing in the legume family. Black-eyed beans are a great pantry item. Their distinctive taste is wonderful in curries and salads too.

My family always cooked black- eyed beans in the form of curry to be eaten with flatbread/chapati. As usual children don’t prefer it and they can’t be forced to eat. So while searching for some interesting recipes, I chanced upon this recipe on Pinterest. And I must say this is the best way to feed dried beans to your family, as no one can say no to a sweet dish.

These Black Eyed bean Blondies are moist and fudgy, with chocolatey goodness in every bite. No one would believe they’re also loaded with nutritious beans.

PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Serves: 6

INGREDIENTS
1¼ cups black eyed peas, soaked and boiled
½ cup oats
½ cup powdered oats
1 tsp baking powder
2 tsp vanilla extract
½ cup honey
2 eggs
4 tbsp unsalted, melted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup chocolate chips
½ cup slivered almonds or other nuts/seeds
¼ cup dessicated coconut and thin slices of coconut to garnish.

INSTRUCTIONS
Preheat oven to 175 degrees. Grease or line a square baking dish with parchment paper and set aside.

Blend or process black eyed peas, oats, butter, vanilla, eggs and honey in a blender or food processor until smooth.


Transfer mixture into a bowl and mix in powdered oats, cinnamon, nutmeg, baking powder and salt.
Fold in chocolate chips, slivered almonds and coconut, then pour batter into baking dish.


Bake for 30 minutes or until a toothpick inserted into the edges comes out clean.

Allow to cool completely before cutting and store in the fridge.

 

Sindhi Kadhi -Steamed Rice with Sweet Boondi & Sev

 

Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and sweet boondi and namkeen Sev. In many sindhi homes aloo tuk is must when sindhi kadi is made on special occasions or generally on Sunday’s.

There is something so comforting about a meal like this; given how simple it is to cook. A soupy kadhi that’s tangy, hot and spicy mixed in with rice. For me any curry rice dish must have something fried on the side and Sindhis know that only too well! Aloo Tuk adds the required crisp spicy texture to every mouthful of kadhi chawal.

I sometimes make Aloo bhajia/pakoda along with sindhi kadi. I’m sharing a recipe for kadhi which is one I have cooked for years now.

 

Prep time: 10
Cook time:
Serves 4

Ingredients :
Besan/gram flour 1 katori/bowl               Methi dana few.                                               Oil 6tbsp                                               Jeera/cumin 1 tsp.                                        Kadi patta few.                                            Hing/  asafoetida 1/2 tsp.           Haldi/turmeric 1 tsp                                     Salt 1 spoon                                               Adrak mirchi/ginger chilli paste 1 Lalmirch/red chilli powder 1 tsp                  Hot water around 3 glasses or more        Imli pulp 3 tsp or more                    Vegetables like Bottle gourd cut into thick rounds                                                              gwar( cut both ends of gwar and sprinkle salt keep aside)                               Bhindi/ladies finger 6 pieces whole

Procedure:

Wash and pat dry vegetables you are using for making sindhi kadhi.                              Cut dhoodhi/bottle gourd into thick roundels. Soak it in water in which salt is added.                                                             Cut both ends of gwar and smear some salt to it.                                                                       Slit the ladies finger from the center and deep fry it. Smear some salt. Keep aside.

In a big pan put 6 tsp oil. Add 4- 5 methi dana. After it splutters add zeera & hing kadi patta adrak mirchi paste.


Now add 1 katori/small bowl besan. Saute on slow flame till colour changes to golden brown.
Meantime in a pan boil enough water to add to besan.


As soon as besan is bhunoed nicely add haldi powder. Now add hot water which you have boiled separately. Give it a nice mix. Add salt & lalmirch powder.

Now add bottle gourd/ dhoodhi pieces and gwar. Cover and simmer for abt 10 -15 minutes. Check with knife if its done.

Now add imli ka pulp. Adjust Consistancy of kadi. Add deep fried bhindi. Serve hot with rice. It tastes awesome along with sweet boondi and namkeen Sev mixed together.

Notes :.                                                                  Sindhi kadhi can be made in various ways. Many  sindhi households use tomatoes for tartness instead of tamarind pulp.

You can use vegetables of your choice. It can be cauliflower, Potatoes, carrots, drumsticks or even gram flour dumplings/besan ke pakode too.

 

 

 

 

 

 

 

Eggless Patterned Swiss Roll

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Eggless Patterned Swiss Roll

Swiss roll cake reminds me of days when I was working, and on my way back home, i used to buy them from Monginis for my son who used to love it.

Swiss roll is basically a sponge cake which is baked in a sheet pan and then filled with jams, frosting etc. The tricky part lies in rolling the cake perfectly and making sure that it doesn’t crack.

When I made it the first time, the cake was very thick and impossible to roll. After trial and error,  and going through many videos on you tube , I have figured out few important things that one should keep in mind while making this swiss roll cake. I have shared those in Notes section.

Making them has been on my “to bake list” for long. I wanted to bake not the regular swiss roll but the patterned one. I knew it would be a challenge but when it comes to baking I’m always game for it. The pattern just makes the cake look more prettier. You can either use print outs to trace the pattern on parchment paper or draw free hand.

Prep time : 20 minutes                                     Cook time : 10 minutes

Serves 6

INGRIDIENTS:

Vegetable oil 1/4 cup
condensed milk 3/4 Cup
Vanilla essence 1 Tsp
Maida 1 Cup
Baking soda 1/2 Tsp
Baking powder 1 Tsp
Warm Water 1/2 Cup

FOR WHIPPED CREAM
Icing sugar 1 cup
Whip cream 1/4 cup

Method :
Mix all dry ingredients maida, baking soda, baking powder in a bowl.

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Mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.

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Now mix dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
(Before you start the blender make sure the flour mix is wetted completely. Then blend well.)

Then take out 4 table spoons of this mixture into 1 seperate bowl. And then add strawberries puree(by blending strawberries into mixer and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)

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And keep rest of the cake mixture sperate,at room temperature.

By the time pre heat oven at 180degrees.

Take a piping bag. fill with fruits puree( dark pink) mixture in it.

FOR MAKING PATTERN FOR SWISS CAKE:

Cut the baking paper which fits your baking tray.
Then make your pattern by piping it onto the baking/parchment paper.

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Then place this baking tray in the freezer for about 4 hours or more, to go firm.

FOR WHIPPING CREAM :
mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.

FOR BAKING A CAKE FOR SWISS ROLL:

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Take out the patterned tray from freezer.
Pour the cake mixture over your frozen pattern and spread it evenly, right to the edges with spatula, making it as thin as possible (it will rise after baking)

Bang the tray on kitchen platform a few times to make sure the mixture gets all around the pattern.
Then bake in the oven for 7 minutes in the centre rack of the oven. It doesn’t have to be over baked otherwise it would be difficult to roll the swiss roll.

Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife.

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Cover cake with baking paper, and invert it on another flat baking tray or chopping board on top and flip it over.
(And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake)

Peel off the baking paper straight away while it is still hot. Then leave it to cool.

Place a clean sheet of baking paper over your cooled cake and flip it over again.

Once the cake is cooled a bit , spread whipped cream and icing sugar mixture on top of it.

Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.

Decorate with strawberries puree on top( instead of putting fruit puree inside the swiss roll, up on the layer of whip cream, i have decorated on top).

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Place the cake roll in the refrigerator for 2-3 hours before slicing into pieces.

Enjoy a light and spongy cake with whipped cream frosting inside it!

Notes :

Don’t try to slice the cake as soon as you roll it. Keeping it in the refrigerator for 2-3 hours gives it time to set and then you will be able to cut clean slices.

You can fill these cakes with anything you like. The easiest options would be nutella or any jam of your choice.

A lot of sponge cake recipes do not use butter/oil. I would encourage you to use oil like I did, my cake had no crack and it was super soft and moist.

While spreading the batter of cake on frozen pattern, make it as thin as possible, as after baking cake would rise and otherwise would be difficult to roll the cake.