Sheetal Kamat

Today morning when I was just thinking about making some sweet, suddenly thought of Kalakand I had when Mehul had taken us to temple for his new car's puja. I searched a little bit for the recipe and found that its very easy one. Oh but when I actually made it, I knew though the recipe is simple, it does take a long time to get to the final product. Especially boiling the milk to half and then drying it completely.

2 Liter Milk
1 Cup Sugar
3 Spoon Vinegar
1 Spoon Pistachio
A drop of Kewada Essence
A Silver Leaf

  • Boil half of the milk.
  • Mix Vinegar with 3 spoon water and add it to the boiling milk.
  • When the whey separates completely remove it from the stove and strain it
  • Wash it through running cold water
  • Put it in the muslin cloth and drain the water. Keep it aside under the heavy pan
  • Boil remaining milk till half in quantity
  • Add in the curdled milk stored aside in it and cook over medium flame till the mixture thickens
  • Add in sugar and kewada essence. Cook till the mixture thickens completely.
  • Spread the mixture on the plate, apply the silver leaf and garnish with chopped pistachios
  • Let the mixture cool. Cut it into cubes and serve

I tried using non stick pan to boil the milk to half but it didn't work well. So I transferred it to the aluminum pan. It works best for making the sweet.
While boiling down the milk, you need to stir it constantly and vigourously so that it doesnt stick to bottom or sides of the pan.
05Nov: I tried using 2 galons of milk instead of 2 litre today which is approximately 8 liter and I had terrible time boiling down the milk to half and even after adding paneer. I totally missed the fact that since its boiling of the milk the time taken would be increasing and wont be a marginal increase. So be aware if you are making it in bulk. Its too much of work. And it made approximately 16 pieces of sweets with 2 liter and we finished it so fast that I had to make it again :) and thats how I thought of making it in bulk so that we can give it to few others too :)

Sheetal Kamat

Well this time around in Cosco I found fresh cranberries and since I love cranberry juice I thought of buying that packet and trying it out.. The first bite of cranberry and I was sure that I cant have it as it is and have to make something out of it. And then after searching for lot many recipes, none were appealing enough to try out. That is when I decided to try my own one from the few ones I read.

Berry Nutty Chocochip Cake
2 Cup Maida
1 Cup Sugar
1 Cup Cranberries
1 Cup Choco Chips
1 Cup Mixed Nuts
1 Cup Grapes
1/2 Cup Melted Butter
1.5 Spoon Baking Powder
1/2 Spoon Baking Soda
1 Egg
4 Spoon Chocolate Sauce
Salt to taste

  • Chop the mixed nuts, cranberries and mix them with choco chips and keep aside.
  • Sift through Maida, Baking Powder, Baking Soda and Salt couple of times.
  • Preheat oven to 350F/180C
  • Grease the loaf pan/any other baking pan with butter
  • In a large bowl, take this sift through mixture, add in sugar and mix well
  • Add in melted butter and mix with hands to form a crumbly mixture
  • Grind grapes in the mixie to get its juice. Add in the mixture in bowl
  • Add egg and nuts-berry=chocochip mixture. Mix well.
  • Pour the batter in the previously greased pan and bake it in the oven over 350F/180C for 45 minutes.
  • Let the cake cool down and then sprinkle the chocolate sauce over its top and serve.

Dont worry if the batter isn't of flowing consistency, its normal. The batter in this case is more of a moist thick mixture.
I already had the mixed nuts bottle at home so I used that one, but you can combine any kind of nuts like cashews, almonds, walnuts, peanuts.

Sheetal Kamat

Chivada (Mixture) in general is weak point for all most everyone i guess :) This one is very common preparation we end up preparing. Even more than one with thin poha (though i like that one too).

2 Cup Thick Poha
2.5 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Jeera
1/2 Cup Peanuts
1/4 Cup Pootane Daal(Chanaa Daal)
1.5 Spoon Sugar
7-8 Curry Leaves
4 Spoon Cashews
4 Spoon Raisins
1/4 Spoon Mustard
A pinch of Asafoetida
Salt to taste

  • Roast jeera and sesame seeds over low flame for around 3-4 minutes
  • Dry grind jeera, sesame seeds and sugar to form fine powder
  • In a big pan, mix the above powder, 2 spoon of red chilli powder, cashews, raisins and salt to taste. Mix well
  • In a pan heat oil over medium flame
  • Fry pohas in small batches by adding them in another strainer (steel or aluminium one) which is dipped in the hot oil
  • Drain them on the kitchen towel and keep adding them to the above masala mixture when 2-3 batches are on towel. Mix well
  • When pohas are fried completely, strain out the remaining oil and heat it in a pan (around 2-3 spoon)
  • Fry groundnut till they turn reddish in it. Keep them aside.
  • In same oil, add mustard and let it splutter.
  • Add Asafoetida, curry leaves and futaane daal(chanaa daal) and roast it for around 2 minutes.
  • Add in fried groundnuts and remaining 1/2 spoon of red chilli powder and add this mixture to the chivada mixture prepared earlier. Mix well.

Use litte oil at a time and add some more oil when half way though. The oil turns black after frying poha, so it would help in reducing the remaining quantity that we need to throw away.
Using strainer helps in taking out pohas easily after they are fried.
I drained the fried pohas over kitchen towel so that it can soak out oil, but one must make sure to transfer them to masala mixture when it is warm and before it cools down

Sheetal Kamat

This time for Diwali I decided to prepare some faraal - snack items prepared especially for Diwali. So the preparation started with getting recipes from mom. When I looked at recipe for chakali, I just couldn't believe it is going to be so easy to make it and yet so quick. I had fun preparing this one and it tasted awesome. Item that is my and ajoy's favorite.

2 Cup Rice Powder
1 Spoon Maida
1/2 Spoon Red Chilli Powder
1/4 Spoon Sesame Seeds
1/4 Spoon Carom Seeds
1/4 Cup Unsalted Butter
Salt to taste

  • Mix rice powder, maida, sesame seeds, carom seeds, red chilli powder, salt in a plate
  • Add in the butter and mix well.
  • Make a soft dough ball (not too tight, not too loose but soft consistency) by adding water to it and kneading it well
  • Knead half portion of it and put it in chakali maker.
  • Heat oil on high
  • Turn the heat to medium, make chakalis from the maker on a plate and transfer them to the oil.
  • Fry from both sides till light red in color
  • Repeat for remaining ones, making sure oil is hot enough before adding chakalis to the oil.
  • Let it drain the oil on the kitchen towel, cool it and store it in air tight container

If you are using homemade butter, then wash it with cold water before use.
The chakalis should be taken out before they turn completely reddish as the color darkens after removing and cooling it down.

Sheetal Kamat

One of the best starters we both love. In hyderabad I use to prepare this with Everest Chicken Tandoori Masala but this time I made it with my mix of masalas. It tasted awesome.

Tandoori Chicken
6 Chicken Leg Pieces
3/4 Cup Curd
2 Spoon Red Chilli Powder
1 Spoon Garam Masala
2 Spoon Ginger Paste
2 Spoon Garlic Paste
4 Spoon Lemon Juice
1/2 Spoon Chaat Masala
2 Spoon Oil
1/2 Cup Butter
Salt to taste

  • Make horizontal cuts on the chicken pieces
  • Apply 2 spoon lemon juice and 1 spoon red chilli powder to it and keep aside for 30 minutes
  • In a bowl mix curd, garlic paste, ginger paste, 1 spoon red chilli powder, 2 spoon lemon juice, garam masala, oil and salt
  • Apply the above marination to chicken and store in fridge for 4-5 hours
  • Preheat oven to 395F(200C)
  • Melt the butter and sprinkle some on the chicken and bake it for 15 minutes
  • Turn the chicken to face other side and sprinkle more butter on both sides. Bake for another 15 minutes
  • Again turn the chicken and sprinkle remaining butter and bake for another 10 minutes
  • Sprinkle chaat masala and serve with onions rings and lemon wedges

Instead of leg pieces you can use 700g mixed pieces as well.
In restaurants, they use color to make it look reddish but I didnt have it neither did I intended to use it.
I baked it over this bakeware set. It helps in dropping off extra marination, butter in the tray.

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