Sunday, July 20, 2014

Microwave Kalakand- 10 minutes recipe

Some days back, I went to my friend's place. We met after a long time and decided to cook together. We made burgers and microwave kalakand. I want to share the Kalakand recipe because it was so quick and easy and YUMMY!

Ingredients- (makes 8 pieces)
1 tin milkmaid
2 tablespoons curd
1 tablespoon ghee (less upto 1/2 tablespoon is also OK)
1/2 tsp cardamom powder (I skipped this, I can't stand cardamom)
1/2 tablespoon chopped pista to decorate (I used cashew, I was out of pista)


Mix all the ingredients except the last two. Mix, mix, mix. You can use a whisk if you like.
Microwave on 100% power for 4 mins, uncovered. Take out, scrape down the edges and mix.
Microwave again for 2 mins. Take out and mix.
Microwave for another 2 mins. Mix.
Microwave for another 2 mins. Add cardamom powder and mix well.
At this point your mixture will change texture and become grainy. 
Pour this in a greased plate where you want to set the kalakand. Decorate with pista / cashew and let it cool.

It tastes good warm too :-)

Sunday, June 1, 2014

Fried honey bananas

Fried honey bananas for the time we crave dessert for breakfast!

Recipe here-

I cooked on a non-stick pan. A good way to use your blackened bananas.

Sunday, May 11, 2014

Restaurant style Dal Makhani

This is an authentic recipe from a Punjabi friend. Your guests will be amazed at how awesome this tastes.

1 cup Ural dal sabut
2 tablespoons Rajma
1 tablespoon Oil
1 cup Fresh cream
1 cup milk
1 onion chopped
salt, turmeric, garam masala to taste
1 tomoato chopped
1 stick cinnamon, 2 badi elaichi
1 tsp zeera


Soak the dal and the rajma overnight with the cinnamon and badi elaichi. Pressure cook together till done, with the cinnamon and badi elaichi and salt. Let cool. Check if cooked thoroughly and mash with spoon. This helps in getting the right dal makhani consistency. Remove the cinnamon and badi elaichi now.

Heat oil in a kadai. Add zeera, when they change color, add onions. Saute till golden. Now add tomatoes, turmeric and cook till tomatoes are pulpy. Add the cooked dal and rajma. Add the milk and about 3/4 th of cream.  Simmer and let it cook for about 15-20 mins. You can carry on with the rest of your cooking.

At the end of 15-20 mins, the dal makhani will get the right color and taste. Add garam masala, check salt.  Switch off stove.

When serving, heat the dal and remove from stove. Add the remaining cream just before serving.