Chocolate Kalakand

 

             Kalakand is a traditional Indian sweet that is very popular in every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. 

           So let me share my favorite kalakand in a new flavor. I made use of some leftover Lindt dark chocolate and some paneer to come up with this super easy and an equally yummy sweet. It turned out just amazing. Do give this homemade delicacy a try and surprise your loved ones with this new flavor. Garnish with chopped pistachios and enjoy it chilled or at room temperature. 

• 1 cup grated paneer 
• 2 tbsp. grated chocolate
• 1 tbsp. ghee
• 1/4 cup evaporated milk
• 2 tbsp. milk powder
• 3 tbsp. sugar or to taste 
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachios

          In a non-stick pan, add all the above mentioned ingredients (except pistachios). 

          Mix everything well and simmer on a low flame. Keep stirring continuously till the moisture is all absorbed.

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios. Allow it to cool and refrigerate for some time to set. 

          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 

Green Chili Thecha

 

          This is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves / stems and groundnuts. 

       

          You can substitute the hot chilies with some green chili pepper if you wish to have less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. It can be refrigerated for a couple of days to be had later. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tbsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

          Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves + stems and salt to taste. Give it a stir and switch off the flame. 

          Add the roasted peanuts and allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days. 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

     

                          Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.

                     Add coriander leaves + stems & salt. Give it a stir & switch off the flame. 

                      Add roasted peanuts & let it cool down. Pound in a mortar & pestle into a 

                      coarse consistency. 

                   Transfer to a serving bowl & drizzle lime juice. Enjoy with jowar bhakri, 

                   bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

     

Coconut Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. It is typically prepared with milk solids and gram flour. 

          So let me share a very easy and a yummy Burfi made of coconut and sweetened with some leftover laddu, instead of sugar / jaggery. They come out real yummy and takes very little time to dish out. Adjust the sweetness according to your preference and surprise your loved ones with these sweet treats. Enjoy these amazing burfis chilled or at room temperature. 

• 1 cup fresh grated coconut 
• any grated leftover sweets as needed
• 1 tsp. ghee
• 1/3 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1-2 tsp. chopped pistachios 

          Heat ghee in a pan and sauté the coconut for a minute. Add remaining ingredients (except pistachios) and stir on a medium flame till the moisture has evaporated.

          Switch off the flame and transfer the contents to a greased plate. Garnish with the chopped pistachios and allow it to cool down. 

          Refrigerate for 1-2 hours to set. Cut as desired and enjoy them chilled or at room temperature. 

Dibba Roti

 

          Dibba Roti is a very popular Andhra style breakfast prepared with urad dal & idli rava batter. It is also known as Minapa Roti. You can also use any leftover idli batter to prepare this yummy comfort food. It is crisp on the outside and soft inside. You can relish with any chutney and sambar for breakfast, brunch or as an evening snack. So check out a step by step pictorial recipe to prepare this quick & easy classic Andhra dish.  

          Dibba in the local Telugu lingo refers to thick and roti means bread. So it literally translates to thick bread. However, it is more or less a different version of idli or rather a fried idli, that is spiced with chopped onion, ginger, green chilies, cumin seeds, chopped curry leaves and coriander leaves. 

          The only difference is that, in this particular recipe, fermentation is not necessary if you are grinding fresh batter. I made small size ones. You can make bigger ones too, according to your preference. So to sum up, Dibba Roti is very healthy and yummy too, at the same time. 

• 4 & 1/2 cups idli batter (makes 3 Dibba Roti)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2 sprigs curry leaves, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. cumin seeds
• 1 tsp. toasted sesame seeds (opt)
• 6 tbsp. oil 

          Add all the ingredients (except oil) to the idli batter and mix well. For each Dibba Roti, heat 2 tbsp. oil in a non-stick kadai / wok / appam chatti.

          Add 1 & 1/2 cups batter and cook, covered, on a very low flame for 4-5 minutes or till well browned & crisp on one side. 

          Flip it over and cook the other side too till done. Transfer to a serving plate and cut as desired. Serve hot with any chutney or sambar for a nice comfort breakfast.

                               Heat 2 tbsp. oil in a non-stick kadai. Add 1 & 1/2 cups batter.

                          Cook, covered, on a very low flame for 4-5 min. or till well browned. 

                                  Flip it over and cook the other side too till done. 

                    Cut as desired and serve hot with any chutney or sambar.

Chapor Ghonto (Mixed Veg. Curry - Bengali Style)

 

         Chapor Ghonto is a mixed vegetable curry with lentil patties added to it. It is almost a lost recipe now. 'Chapor' literally translates to the irregular shape that the patties are given while frying. It basically replaces the bori or vadi / lentil dumplings that are generally added while preparing a Bong style mish mash curry. 

          

          A wide variety of veggies can be added to make this healthy side dish. It can also be prepared with one single veggie. The lentil patties are generally made of matar dal. However, I had to substitute it with chana dal (Bengal Gram lentil) due to its unavailability. For a more authentic flavour, prepare it with mustard oil. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 1/3 cup chana dal, soaked overnight
• 1" ginger + 2 green chilies
• 1/2 tsp. cumin seeds
• 1 small radish, diced
• 8-10 cauliflower florets
• 1 potato, diced
• 1 cup pumpkin, cubed
• 8-10 French beans, cut into 1" pieces
• 2 long eggplants, diced
• 1/4 cup green peas (I used frozen ones)
• 4 tbsp. + 1 tsp. mustard oil
• 2 red chilies
• 2 bay leaves 
• 1 tsp panch phoron spice
• 1 tsp. ginger, finely chopped
• 2 slit green chilies
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• salt to taste
• 1 tbsp. kasundi 
• 1 tsp. coriander leaves

          Grind the soaked chana dal & ginger + green chilies into a coarse paste by adding very little water. Add salt to taste, a pinch of turmeric powder and 1/2 tsp. cumin seeds. Mix well.

         Heat 2 tbsp. oil in a pan and drop a spoonful of the batter. Press it lightly with your fingers and shallow fry them till crisp and golden on both sides. This is Chapor. Drain and keep aside. 

          Heat 2 tbsp. more oil in the same pan and temper with dry red chilies, bay leaves and panch phoron. After it stops spluttering, add the ginger and green chilies. Sauté for a few seconds. 

          Add the potatoes, radish and beans first. Stir fry for 2 minutes. Then add remaining chopped veggies and give it a toss. Sauté for 4-5 minutes. 

          Add salt, turmeric powder, cumin powder, followed by the frozen peas. Mix everything well and continue to sauté for 4-5 minutes. 

          Cover and cook on a low flame, by sprinkling some water at intervals till the veggies turns soft. 

          Now break the fried chapor (lentil patties) into small pieces and add to the curry. Cover and cook further for 2 minutes. 

          When done, add the kasundi and remaining 1 tsp. raw mustard oil. Give it a stir and keep it covered for 2 minutes. 

          Garnish with coriander leaves and serve with hot steamed rice for a nice weekend lunch. You can also relish it with chapatti or paratha if you wish.

                     Grind the soaked chana dal & ginger + green chilies into a coarse paste. Add 

                      salt to taste, a pinch of turmeric powder and 1/2 tsp. cumin seeds. Mix well.

                      For the Chapor - Heat 2 tbsp. oil & drop a spoonful of the batter. Press it 

                      lightly with your fingers & shallow fry till crisp & golden on both sides. 

                     Heat 2 tbsp. more oil in the same pan & temper with dry red chilies, bay 

                     leaves and panch phoron.

                   After it stops spluttering, add ginger & green chilies. Sauté for a few seconds. 

                                Add the potatoes, radish & beans first. Stir fry for 2 minutes. 

                    Then add remaining chopped veggies & give it a toss. Sauté for 4-5 minutes. 

                                  Add salt, turmeric powder, cumin powder, 

                      followed by the frozen peas. Mix well & continue to sauté for 4-5 minutes. 

                      Cover & cook on a low flame, by sprinkling some water at intervals till 

                      the veggies turns soft. 

                    Now break the fried chapor (lentil patties) into small pieces & add. Cover 

                    and cook further for 2 minutes. 

  When done, add the kasundi & remaining 1 tsp. raw mustard oil. 

Garnish with coriander leaves.

                    Serve with hot steamed rice / chapatti for a nice weekend lunch.