Quick and Easy Kalakand recipe using ricotta cheese - Microwave version -- Easy diwali recipes - step by step

    Diwali is quick approaching. I can see many of our bloggers started posting Diwali recipes. Here is mine. Kalakand is the thicker version of  kova. But here we have used ricotta cheese for best results. We can also use paneer , but that doesn't give the right texture. Got this recipe from "Saras's Kitchen". This sweet is quick to prepare ,with less ingredients.The original recipe has used full fat milk powder, which I have replaced it with non fat powder. So the cooking time varied from her recipe. I have given variations to the ingredients of the  recipe too (refer notes) . I bet this sweet is very apt for parties, as it is easy to prepare in large quantities. Check out other milk sweet, doodh peda, Microwave paal gova.

 

 

 

Preparation time : 5 minutes

Cooking time      :  8 minutes

Yield                   :   12

 

Ingredients:

1.Ricotta Cheese                      -     1 cup

2.Non fat milk powder             -     1 cup

3.Butter                                     -     3 tbsp.

4.Crushed almonds                   -      2 tbsp.

5.Crushed cardamom                -      1/4 tsp

6.Sugar                                      -      3/4 cup

 





 Method:
Take a microwave safe bowl, add milk powder to it. Before hand, bring ricotta cheese,butter to room temperature. Place the butter and cheese , for half an hour, for it to reach room temperature.

 Now add the measured ricotta cheese to the bowl. Instead of ricotta cheese, we can also use shredded paneer. But I have tried that version as well, but I didn't like the texture .

 Add the crushed cardamom, butter to the bowl. Make sure to remove the skin of the cardamom .

 

Using a spatula, mix them without any lumps. That's the reason ,for bringing the butter to room temperature.

 

 

Now at this stage, we can either cook the mixture on a stove top or microwave. While cooking on stove top, we need to cook it , until the mixture comes out of the sides ,without sticking. Microwave method is quite easy .Microwave the mixture for 1 minute. Take it out and mix it again. Now the mixture looks like this.

 

  Similarly cook on high for 8 minutes approximately, stirring them in between. This makes the moisture to disappear. If we are using full fat milk powder, we just need to cook for 5 minutes. But this is fat free ,so it takes much time. 



Now grease a square pan with butter. Since I had prepared small quantity, so greased just half of the pan. and keep it ready.

 Now spread the kalakand on the greased pan . Just use the back of the spoon to press kalakand on the pan.

 Now sprinkle the crushed almonds on top of the kalakand. We can also use pistachios or both almonds and pistachios.

 Cool the kalakand completely. Once they are set, use a buttered knife and cut into small squares. Store it in air tight containers.

Finish the kalakand pretty soon, as there are chances for it to go stale soon. We can refrigerate also.

 

Notes:
* Never cook  kalakand for more time, then it will become chewy and hard.
* Every microwave has its own settings, so the time may vary accordingly. Make sure we get the kalakand as a spreadable consistency.
* We can also skip milk powder, sugar and use condensed milk instead. For a 14 oz condensed milk can, we can take half the given quantity of ricotta cheese (16 oz). Just microwave with butter,condesed milk and ricotta cheese,till you get a thick kalakand.
* I have used non fat milk powder, you can also use full fat milk powder, so that the cooking time is reduced to 5 minutes.
 * Adjust the amount of sugar accordint to your taste buds.

Eggless Pumpkin dinner rolls - Halloween special -Baking partenr's Challenge #17

    As Halloween approaches, this bread is apt for it  Swathi ,sent us the recipe for pumpkin bread, for Baking Partner's challenge. I prepared dinner rolls out of it. It goes very well with soup.Since ,it is Purattasi month, I replaced egg with curd.I have halved the recipe, reserved the remaining half dough for a stuffed bread. Which I will post later.

 

 

 

 

 

 

Method:
Take a mixing bowl, add instant yeast . Now pour the warm water . Wait until it is foamy and gets dissolved into it.

I did not use egg, so have used 1/4 cup beaten curd for 1 egg. If you are going to use egg, beat that and add it to milk,pumpkin puree, oil,brown sugar,salt, cardamom pwdr, ginger pwdr. Add half of the flour.

 

Now mix all the ingredients well,wothout any lumps. Beat them for atleast 5 mins. Finally add the remaining flour and fold it well.

 

 

 

In a floured surface, knead the dough well. Till it forms elasticity. Place in a greased bowl for an hour in a warm place. It would have doubled after an hour.

 

Punch out the dough, for the air to escape.Divide the dough into equal sized balls. Divide them further into 3 tiny balls and place them on a greased muffin tray for second proofing. It took around 45 minutes for the second rise.

Pre heat the oven at 375 degrees F. Sprinkle some sesame seeds and brush the dinner rolls with oil. Bake the dinner rolls for 20 minutes. Let it cool completely. Serve for dinner with soup.

 

 

 

Quick Strawberry Chocolate Trifle - Step by step

      When we have lot of unused cake crumbs or cakes, we can prepare this trifle in no matter of time. I had some vanilla sponge cake slices. I wanted to use it . So prepared this trifle. The layers can be altered according to our taste and ingredients handy. Rohith likes chocolate in any form, so prepared some chocolate glaze and toppied with whipped cream and strawberry. We can also use, sprinkles, nuts or even ice cream. We can prepare these trifles in individual servings  ahead of time and impress our guests. Sure this will  be a kid's favourite. Linking this to Priya's "Let's do brunch " event.

  

 

 

Preparation time             :        15 mins

Yield                                 :        1 serving

 

 Ingredients:

1.Vanilla cake                      -          few pieces

2.Strawberries                      -          2

3.Whipped cream                 -          1/4 cup

4.Chocolate chips                 -          3 tbsp.

5.Butter                                 -          1 tbsp.

6.Corn syrup                         -           1 tbsp. (optional)

 

 

 

 

Method:

Take a serving glass, layer it with the cake pieces. We can either use vanilla cake or chocolate cake. If we are going to use chocolate cake, then we can reduce the amount of   chocolate glaze.

 



 

Take a microwave safe bowl, add chocolate chips butter and corn syrup. Microwave it for 30 - 45 sec. The reason for adding corn syrup is ,just it gives a glossy texture to the syrup. If you don't have corn syrup, just ignore it. Spoon the syrup over the cake very well. It makes the cake to bind and form a base.

 

 

Now spread the whipped cream on top of the chocolate glaze. It should cover all the chocolate layer.

Now slice the strawberries into thin slices. We can either arrange them flat ,but to get a good view from outside the glass, I arranged the strawberry slices vertically, around the glass.

 

Now repeat the layering of cake, chocolate glaze and whipped cream, topped with strawberry again. Instead of adding the chocolate glaze on top of the whipped cream, I just added chocolate glaze drop by drop and used a toothpick to give it a marbled effect. Now take another strawberry ,cut them thinly and keep on top of the trife as a topping. We can either have it as such or ,can chill the trifle and serve.

Eggless Spooky Witch's Fingure Cookies- Halloween special - Step by step -Home Baker's Challenge

 When Nalini of  Nalini's Kitchen, gave the recipe for halloween, I took no time to select these soft cookies, which were more fun to do. As it is the month of "Purattasi", I didn't want to prepare cookies with egg. But instead added milk, according to Priya Suresh's guidelines.It came out too good. I halved the recipe ,as it was too much for my family. But still, got around 4 dozen of cookies. Next time will plan to divide it into 1/4 th recipe. Check the step by step tutorial for a clear recipe.

Recipe Source      : All recipes
Yield                   : 4 dozens of cookies
Preparation time   : 15 mins
Refrigeration time : 30 mins
Cooking time        : 20 - 25 mins

Ingredients:
*1/2 cup butter, softened
*1/2 cup confectioners' sugar
*1/2 egg or 2 tbsp of milk or more
*1/2 teaspoon almond extract
*1/2 teaspoon vanilla extract
*1 1/3 cups all-purpose flour
*1/2 teaspoon baking powder
*1/1 teaspoon salt
*3/4 cup whole almonds or as needed
*1 (.75 ounce) tube red decorating gel  (optional)

 Method:
Take a mixing bowl, add flour,salt and baking powder . Mix them well.

In another bowl, add melted butter,confectioner's sugar ,vanilla extract.

Beat the butter with the confectioner's sugar well, along the extract.If you are using egg, add at this point and beat them well.But I didn't use egg.

Now slowly,add the flour mixture to the bowl . Add them in batches to mix them well.

Now the mixture will be crumble. Now add milk , a tabsp at a time. It took me 2 tbsp of milk ,to form a pilable dough.

Knead it into a soft dough. By now, butter would have incorporated well with the dough.

Cover with a cling wrap and refrigerate it 30 minutes.

Take a teaspoon and divide the dough into equal parts as shown.

Take a butter paper, roll the dough into a fingure shape. Just flat the fingure on the tip.

Place a almond on the edge. Use a toothpick and make lines, which represents our knuckels.

Preheat the oven for 325 degree F.Grease a cookie sheet and place the fingure cookies on it.

Bake the cookies for 20 -25 mins or untill it becomes golden .

Cool the cookies on a wire rack as shown.

Now for fun, take out the almonds and add some red colour gel on the nail cavity, then glue the almonds again.This will give a spooky effect to the cookie.

Store them in air tight containers and indulge.

Black eyed pea sundal - காராமணி சுண்டல் - Navarathri special - Step by step

 Navarathri is a very famous festival in India. Here Maa Durga is worshipped at the beginning of "Autumn" . All nine days, each avathar of Durga is worshipped. After worship, all the devotees are offered prashad . The prashad includes, sundal, sweet pongal or any variety rice. In India, near our home, we have many Brahmin friends, who used to display their goddess dolls on shelves as a display. Here is the link,where I would have posted pictures about the "Golu" which I pictured at my friend's place.

 

Ingredients:

1.Black eyed peas             -            1 cup

2.Mustard seeds                -             1/2 tsp

3.Broken urad dal             -             1/2 tsp

4.Red chillies                    -             3

5.Curry leaves                   -             few

6.Hing                               -              a pinch

7.Salt                                 -              as needed

8.Shredded coconut           -              1/4 cup

9. Water                             -              as needed

10. Oil                                -              a tsp

 

 

Method:

Wash the black eyed peas and soak it for atleast 3 hours. But if we are running out of time, we can also cook it directly ,without soaking and cooking for more whistles. But peas will not hold its shape, if it is cooked without soaking.We can also add some oil in a pan, slightly fry the peas and cook it for 3 to 4 whistles.



 

 Cook the peas for 2 to 3 whistles. Don't try to add salt ,while cooking, then there are chances for the skin to come out. Strain the peas immediately, if not the peas will become mushy.

 

 Take the tempering ingredients ready. We can also add chilli powder instead of using red chillies.

 

 Take a pan, add oil and splutter mustard seeds and urad dal. I was running out of broken urad dal,so used whole urad dal here.

 

 Also add broken red chillies and curry leaves along with hing. Now ,dump the cooked black eyed peas. Care should be taken ,not to mix the peas so harshly.

 

 Once,the peas are mixed well, add salt and shredded coconut and give it a mix. Serve hot.

 

                                                          Happy navaratri wishes to all !!!

 Sending this to Nalini's kitchen's " Tamixhar Samayal Tuesdays "