So there is an easy way to do things and there is a not-so-easy way! Here we show you the easy way to make Kalakand! “Easy” because it has only 2 major ingredients AND ready to eat in under 2 hours and only 1 dish to clean, how can you go wrong with that? Try this mithai recipe for the festivals, holidays or as a hostess gift and you’ll have everyone licking their fingers! With Holi right around the corner and host of other festivals coming up, now is a perfect time to showcase your culinary skills.
Cook Time: 18 min
Prep Time: 5 min
Setting Time: 1 hr
Makes: 20 pcs (approx)
Ingredients:
Ricotta Cheese – 15 oz
Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp
Method:
1. In a microwave safe square or rectangle dish, mix the Ricotta Cheese and the Condensed Milk well.
2. Mash down all the lumps with a help of a whisk.
3. Cook in the microwave for 5 minutes uncovered.
4. Take out and mix well. Make sure that you loosen the edges.
5. Back in the microwave 3 more minutes, uncovered.
6. Take out and mix.
7. Microwave for 2 minutes, covered. Take out and mix.
8. Microwave for 2 minutes,cross covered, take out and mix.
9. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
10.Once done, mix well.
11. Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
12. Press down and flatten the mixture.
13. Sprinkle chopped Pistachios and Almonds on top and press them down to help them stick.
14. Cover and allow to set either in the refrigerator for an hour or on the counter-top for a few hours.
15. Cut into desired shape and serve.
Making your own homemade Fruit Tart is easier than you think. Try this light and delicious recipe for your next get-together. With so many fruits, you can’t feel guilty while indulging in this heavenly dessert. (more…)
Pani Puri is one of the most loved Indian street foods or “chaat”. The puri (small, round, crispy puffed shells made from semolina) is stuffed with potatoes, chickpeas, tamarind chutney and a spicy, tangy water, or pani. Eat it in one big bite and experience the explosion of flavor. They go fast so be sure to make plenty with this easy pani puri recipe. (more…)
An all time favorite in the chaat category is Pani Puri (aka Gol Guppas or Puchkaas). You can’t have Puri without the Pani. How to describe a Pani of the Pani Puri fame? It is a mix that has depths of flavor. So when you put a Pani Puri in your mouth, it’s a burst of different levels of unbelieveable flavor. So the best way to optimize the space in your stomach is to start with Pani-Puri and then layer it with another chaat item and then alternate with pani-puri and ofcourse you have to end it off with Pani Puri!
A lot of the ingredients are to taste and you can make it spicer or milder. After a round of Pani with the Puris, make sure you have some pani by itself – absolute bliss!
Prep Time: 30 min
Cook Time: –
Makes: 8 cups
Ingredients:
Water – 7 cups
Warm Water – 1 cup
Tamarind – lemon size chunk
Cilantro (Coriander Leaves) – 10 sprigs
Fresh Mint – handful
Green Chili – to taste
Salt – 1 tsp
Dry Mango Powder (Amchur) – 1 tsp
Roasted Cumin Powder – 2 tsp
Pani Puri Masala – 3 tbsp
Black Salt (Kala Namak) – 1 tsp
Lemon or Lime Juice – 2 tbsp
1. Soak the Tamarind in the warm water for 15-20 min.
2. Mash with fingers and seperate the pulp from the fibers and seeds.
3. Blend the Cliantro, Mint and the Green Chili with a little bit of Water.
4. Add to the Balance of the Water.
5. Strain the Tamarind pulp and add to water.
6. Add in the balance of the ingredients.
7. Mix and adjust the spices if needed.
8. Chill and Serve with Puris, Tamarind Chutney & Potatoes-Kala Chana mixture.
Tips:
– Use a can of Garbanzo Beans (Chick Peas) instead of Kala Chana.
– The Other Option is to use Sprouted Mung Beans (check our video)
Vegetable Stock is a very important ingredient when making soups or just making daals and pulaos more nutritious and flavorful. This vegetable stock recipe is very simple yet it’s packed with goodness and so much more flavorful that using water. Homemade broth or stock is not just cheaper but a lot healthier and tastier (and no preservatives or MSG). Give this vegetable broth recipe a shot and you’ll see that it does not get any easier than this! We have used it extensively in recipes on our website!
Prep Time: 10 min
Cook Time: 45 min – 1 Hr
Makes – 14 cups (approx)
Ingredients:
Oil – 1 tbsp
Garlic Cloves – 8 large, roughly smashed
Bay Leaf – 1
Whole Peppercorn – 1/2 tsp or to taste (optional)
Onions – 2 large, big chunks
Carrots – 4 large, big pcs.
Tomatoes – 2 large, big cubes
Celery – 4 stalks, chopped
Spring Onions – 4 stalks
Leeks – 4 stalks (optional)
Parsley – 10-12 sprigs, whole
Salt – to taste
Water – 1 gallon/16 cups
Method:
1. Wash all the vegetables well.
2. In a heavy bottom Stock pot/pan, add in the Oil.
3. Add in the Garlic and then turn on the flame.
4. Once the Oil is warm, add in the Bay Leaf and Whole Peppercorn.
5. Add in all the Vegetables one after another.
6. Add in Salt to taste and mix well.
7. Allow the Vegetables to cook for about 5-6 minutes.
8. Add in Water, increase the heat to a high and cover to allow it to come to a boil.
9. Once boiling, remove cover, reduce heat to a low and allow the Vegetable to simmer for 45 min to an Hour.
10. Allow the Stock to cool a little, drain the liquid and trash the vegetable.
11. Once the Stock is room Temperature, store in the refrigerator for 5-7 days or freeze for later use.
This Valentines Day (or any special day of the year), surprise your sweetheart with a piece of delicious Tiramisu. This Italian cake recipe is a must for coffee lovers and you’ll be surprised that this elaborate looking dessert can be so easy it is to make. (more…)
A big time saver in the kitchen is to have ginger and garlic paste on hand and ready to use. Unfortunately, the store bought ones tend to have a lot of preservatives, giving them a funny aftertaste and smell. Try this quick recipe to make your own ginger and garlic paste at home – all natural and no preservatives. The best part…it has a shelf life of over 2 months in the refrigerator! (more…)
A perfect one-pot meal and let’s not forget that it’s not just substantial but it’s healthy as well. We consider Chili perfect for a game but who says that it has to be limited to that…enjoy this wholesome Vegetarian Chili any time of the year, with or without the TV on! This is also a perfect dish to made in the crock pot.
A perfect one-pot meal and let’s not forget that it’s not just substantial but it’s healthy as well. We consider Chili perfect for a game but who says that it has to be limited to that…enjoy this wholesome Vegetarian Chili any time of the year, with or without the TV on! This is also a perfect dish to made in the crock pot. Thank you so much Suvarna, for this awesome recipe, we just love it!
Black Beans – 2/3 cup
Kidney Beans – 2/3 cup
Pinto Beans – 2/3 cup
Water – 4 cups
Salt – to taste
Oil – 2 tbsp
Bay Leaf – 1
Cinnamon Stick – 1″ pc.
Cloves – 4, powdered
Onion – 1 large, chopped
Ginger – 1 Tbsp, minced
Garlic – 8 large cloves, chopped
Jalapenos or Green Chillies – to taste, chopped
Mushrooms – 5-6, chopped (optional)
Corn – 1 cup
Bell Pepper – 1, chopped
Celery – 1 stalk, chopped
Carrots – 1 large, chopped
Zucchini – 1 medium, chopped
Tomatoes – 2 large, pureed
Stewed Tomatoes – 1 can Vegetable Broth – 1 cup or as needed
Soy Nuggets – 1 cup, cooked per directions (optional)
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Cilantro (Coriander) – 10 sprigs, chopped
Method:
1. For this Chili, you will need to wash and soak overnight: Black Beans, Kidney Beans and Pinto Beans.
2. Drain and add water and Salt and Pressure Cook.
3. Allow the Pressure Cooker to whistle 4 times, lower the flame and simmer for 30 min.
4. Allow the pressure to release on it’s own.
5. In a Pot, heat Oil and add in Bay Leaf and Cinnamon Stick.
6. Powder 4 Cloves and add to the Oil.
7. Add in Onions, Ginger, Garlic and Jalapenos. Add a little Salt to speed up the cooking process.
8. Cook till the Onions get translucent.
9. Add in the Vegetables: Mushrooms, Corn, Bell Pepper, Celery, Carrots and Zucchini.
10. Mix and make sure all the vegetables are coated with Oil.
11. Add in the boiled Soy Nuggets (squeeze them well before adding them to the pot).
12. Mix and cook for about 1-2 minutes.
13. Next add in the pureed Tomatoes (add a can of crushed tomato instead if you don’t have fresh).
14. Add in the Stewed Tomatoes (we used Mexican, use any) and the Cooked Beans (along with the water that they cooked in) and the Cilantro.
15. Increase the heat/flame and add in Cumin Powder and Garam Masala.
16. Also add in the Stock (as needed) and mix well.
17. Check on the Salt, Spices and Seasonings and cover and cook for 30 min.
18. Keep stirring frequently and checking on the moisture level, add more if needed.
19. Once it’s all looks well incorporated, turn off the flame and it’s ready to serve.
Tips:
1. Add in additional vegetables and items to your needs like: paneer or tofu.
2. To make Frito Pie: crush some Fritos and layer it in a bowl, add a layer of Chili and then top with shredded Cheese (and / or Salsa, Onions, or anything else that makes you happy)
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
