01 August 2020

Mango Kalakand in microwave

an absolutely delightful Indian Milk Fudge (kalakand) with the flavor of the king of fruit, Mango (JUST 4 INGREDIENTS & 10 MINUTES)


Raksha Bandhan is an Indian festival which is meant to celebrate any type of brother-sister relationship between men and women who may not be biologically related. This festival is one of the most important festivals in the Hindu religion. 'Raksha' translates to the protection and 'Bandhan' translates to bond. On this day, a sister ties a rakhi around the wrist of her brother in order to pray for his prosperity, health and well-being. The brother in return offers a gifts and promises to protect his sister from any harm and under every circumstance. The festival is also celebrated between brother-sister belonging to distant family members, relatives or cousins. In addition, it does not matter if that person is a kid or an adult to celebrate this occasion. Brothers and sisters of all ages celebrate Raksha Bandhan. Furthermore, it strengthens the bond between them as well. This festival usually falls in the month of Saawan and people celebrate it on the last day of the month. 





This year raksha bandhan is day after tomorrow. What better than to please your brother or even sister with home made food for Rakhi, I like to cook everything that my brother likes rather than going outside, even if it is simple dish it makes the spread much more special. This year I have planned to make sweet dishes using mango for this celebration along with some other dishes as well. So in this post i am going to share Mango Kalakand in microwave 😊

STAY CONNECTED to us as the next sweet dish using Mango is coming just after this post !!!

so What is Kalakand ?


Kalakand is a traditional and popular Indian dessert that is made out of solidified sweetened milk and cottage cheese (paneer). Traditionally Kalakand is made in a huge pan by boiling large amounts of milk, stirring continuously till it is thickened (semi solid texture) along with sugar. Literally this is a tedious process that takes lots of time. This sweet has a subtle flavoring of cardamom, slightly nutty as well as crunchy texture from the dry fruits like almonds and pistachios toppings.

Apart from the traditional method, there is another way where one can make kalakand INSTANTLY. In instant method, some chhena / grated soft paneer and condensed milk is used to make kalakand. However, whether it is cooked in traditional way / in instant way, the taste and texture of the end result is quite similar. Only the difference is one can make the dish with much less effort in instant method. Though the basic kalakand is made only of chhena and sweetened milk (milkmaid), still these days there are some varieties of kalakand are being prepared which contain fruits or vegetables flavors and those flavorings are blended pretty well with this milky dessert. Here is a fruity flavored kalakand 👇





Mango Kalakand !!

Well, from the name itself one can guess the flavoring agent of this sweet dish is the king of fruit, Mango. I have the last batch of mangoes in my pantry, so before finishing all and waiting for next summer to have mango, I am here with this sweet dish Mango Kalakand. And yes, this kalakand is the Instant one and that too in microwave

Dietary note :


    ✔ Easy to make
    ✔ Festival sweet dish
    ✔ Vegetarian
    ✔ Gluten free
    ✔ Instant Dessert



    Ingredients of this mango kalakand : 


    • Chhena - I have used fresh homemade chhena. So for homemade chhena always pick full fat milk if the chhena is used for making any sweet dish, do check how to make CHHENA at homeInstead of chhena, one can use paneer here. But in that case the paneer has to grate well. If using the store bought paneer then pick the soft and fresh paneer.
    • Condensed milk - The sweet factor of the dish is due to this ingredient. One can increase or decrease its amount as per the sweetness desired. In addition to this, some amount of regular sugar also can be added.
    • Mango pulp - This is the fruity touch in the kalakand. I have simply peel ripe mangoes, roughly chopped the flesh and make a fine puree from it without adding any water. The natural sweetness also affect the overall sweet taste of the kalakand. So after adding the mango pulp adjust the amount of condensed milk, little more or less.
    • Mango essence - This is optional. The mango essence enhances the fruit flavor in the kalakand. But this is optional and I have not added.
    • Milk powder - This is used as the binding factor here. Also the milk powder gives a richness to the kalakand. So I always use this in any kind of kalakand.
    • Chopped nut & Rose petals - These are optional, but gives an eye-catchy look to the dish. I have used some chopped almonds and pistachio along with some rose petals. One can opt any other like cashew, varak / edible silver / golden leaf for the toppings.
    • Ghee - Ghee is used to grease the tray onto which the kalakand is transfered and allowed to set. By greasing, the kalakand slices come out easily from the tray.



    Method of preparation :


    As per the name, the whole cooking process is done in a microwave. First all the mango pulp are taken in a large microwave safe bowl and kept in the microwave on high for 2 minutes. After giving a quick mix, the pulp is again kept in the microwave on high for 1-2 minutes more. Meanwhile a tray (preferable square tray more than 1 inch height) is greased with little ghee and kept aside. Into that bowl, condensed milk along with chhena, milk powder and mango essence (optional) are added and mixed well. Then the bowl is kept in the microwave on high for 2-3 minutes. After giving a mix, the bowl is again kept in the microwave on high till the whole mixture seems slightly thick (still soft) with 1 minute interval (do not keep on high for long time, else it will become hard). After that the whole mixture is immediately transferred onto the greased tray. Using a spatula it is then flattened evenly and pressed gently. Some chopped nuts and crushed rose petals are sprinkled on top and then slightly pressed so that these will stick well. The tray is kept aside to cool down a bit. The whole dish is then transferred to the refrigerator for 1 hour, till set well. And finally the kalakand is cut into square pieces or any other shapes as desired and ready to serve & enjoy !



    💡FEW TIPS TO MAKE PERFECT KALAKAND :


      • Always use fresh homemade chhena or paneer to make kalakand which leads into so soft and moist Kalakand.
      • If using paneer, then grate them first and then use in the preparation method.
      • Avoid using frozen hard paneer for making this sweet.
      • Mango and cardamom pairs pretty well. So don't skip adding the cardamom powder while making the mango kalakand.
      • I have greased my tray with ghee here. Alternatively, you can line your tray with the parchment paper. This way it would be easier to lift the paper and then cut the sweet dish into squares.
      • Don't be hurry in slicing the kalakand. If it is well set in refrigerator then one can easily take out the slices.
      • Always keep in mind not to place the kalakand bowl on high for long time, else the kalakand will become hard.


                  Serving suggestion :



                  Kalakand is usually prepared in India during the weddings, parties, festive seasons like Diwali, Raksha Bandhan, Holi, Eid etc. This is a perfect make-ahead kind of sweet dish prepared using some fresh mango pulp. During the mango season this is I often make if some fresh chhena is there with me. The whole process is super simple, easy and quick. Just mix everything and microwave on high in some interval till becomes slightly thick (but must have soft texture). Allow to set well and cut into slices. That's it, the sweet dish is ready ! This kalakand stays good for 4-5 days in the refrigerator keeping in an airtight container. So as the celebration days are here and then why to wait, try out this super delightful slices with mango and indulge with all near & dear ones !

                  Now let’s go through how to make "Mango Kalakand in microwave" at home 👇


                  : Recipe Card :



                  Mango Kalakand in microwave

                  Print
                  Mango Kalakand in microwave
                  Author: sasmita
                  Prep time: 5 MCook time: 10 MTotal time: 15 M
                  an absolutely delightful Indian Milk Fudge (kalakand) with the flavor of the king of fruit, Mango

                  Ingredients:

                  • Chhena 3/4 cup
                  • Condensed milk 1/2 cup
                  • Mango pulp 3/4 cup
                  • Milk powder 1/4 cup
                  • mango essence (optional) 1-2 drops
                  • Chopped nut for toppings
                  • Rose petals for toppings
                  • Ghee for greasing

                  Instructions:

                  1. Take all the mango pulp in a large microwave safe bowl and microwave on high for 2 minutes.
                  2. Take out, give a mix and again microwave on high for 1-2 minutes more.
                  3. Meanwhile grease a tray (preferable square tray more than 1 inch height) with little ghee. Keep aside.
                  4. Take out from the oven.
                  5. Into that, add condensed milk along with chhena, milk powder and mango essence (optional).
                  6. Mix everything well and microwave on high for 2-3 minutes.
                  7. Take out, give a mix and again microwave on high till the whole mixture seems slightly thick (still soft) with 1 minute interval (don't keep on high for long time, else it will become hard).
                  8. Transfer the mixture immediately onto the greased tray.
                  9. Flatten evenly and press using a spatula.
                  10. Sprinkle chopped nuts and some crushed rose petals on top and again slightly press so that these will stick well.
                  11. Cover the tray and keep aside to cool down a bit.
                  12. Transfer to the refrigerator for 1 hour till set well.
                  13. Cut into square pieces or any other shapes and enjoy !

                  Notes:

                  I have used fresh homemade chhena. One can use paneer here, just grate and use like chhena. The sweet factor of the kalakand here depends upon the sweetness of the mango pulp, hence adjust the condensed milk accordingly. Don't overcook the mixture, else the kalakand will be hard in texture. Simply keep an eye on when the whole mixture starts to thicken (but still has the soft texture).
                  Mango, saffron, condensed milk, chhena, cottage cheese, Festival dish, Indian Mithai
                  Dessert, Vegetarian, Kalakand, Mango kalakand, Gluten free
                  Indian
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                  29 July 2020

                  Quinoa Upma (Vegan & Gluten free)

                  an easy and quick twist to the Indian traditional breakfast, upma by using the super-food Quinoa




                  The super-food, Quinoa :


                  Quinoa (pronounced keenwah or kinuwa) is one of the world's most popular health foods. This is a whole grain that is rapidly growing in popularity due to its many health benefits. Quinoa is completely gluten-free, high in protein and one of the few plant foods that contains sufficient amounts of all nine essential amino acids. Isn't that much interesting ! The sweet and nutty flavor, delicate texture have made quinoa a popular substitute for starchier pasta and rice.

                  The most common quinoa colors found across the world are white, red and black. Quinoa seeds are coated with saponinswhich are the chemicals designed to protect plants from diseases caused by fungi, bacteria and viruses (according to the Environmental Protection Agency). Saponins have a bitter taste. So quinoa should be rinsed thoroughly in cold water before proceeding to cook. However, some brands these days are selling already rinsed kind of quinoa which makes the above step easier.




                  Quinoa cooks faster than most whole grains, taking hardly 15-18 minutes. And also do you know, unlike some grains those tend to dry out when cooled, quinoa maintains a pleasant chewy texture when served warm or at room temperature. Quinoa can be incorporated into our diet in a variety of ways like from being prepared as a breakfast porridge to being an addition to salads or prepared like a pilaf and lots more. With its subtle flavor and fluffy texture, this whole grain is super easy to spice up with different flavors or other ingredients. 

                  Well why I am discussing about the super grain, Quinoa here because today's post is related to that as Quinoa Upma, hence this upma is completely gluten free.





                  Gluten free Upma that too using Quinoa !


                  Yes, Our humble Indian breakfast dish Upma is here with a twist. 







                    The event related to this post :






                    Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 91th theme : 'Breakfast Series' and is suggested by Preethi di. She is a wonderful person and a versatile food blogger. Do check out her space for many simple yet delicious recipes. Her Brown rice and Ragi Vermicelli Upma is one of my bookmarked recipe from her blog. Well coming back to theme she suggested to make some dishes which we usually opt for breakfast, So I have come up with this Quinoa Upma & contributed for the theme. Here are some similar recipes shared by our Healthy Wealthy Group members Poha Idli By Jayashree, Vegan sandwich Dhokla by Vanitha Bhat, Milk Bread by Sujata Roy, Paneer Pyaaz Paratha by Shalu Jain, Gujarati Rice Khichu by Poonam, Lentil & Spring Onion Pancake by Preethi Prasad.


                    Now let’s go through how to make "Quinoa Upma" at home 👇
                      


                    : Recipe Card :



                    Quinoa Upma (VEGAN & Gluten free)

                    Print
                    Quinoa Upma (VEGAN & Gluten free)
                    Author: sasmita
                    Prep time: 15 MCook time: 20 MTotal time: 35 M
                    an easy and quick twist to the Indian traditional breakfast, upma by using the super-food Quinoa

                    Ingredients:

                    • Quinoa 1/2 cup
                    • Carrot (finely chopped) 1/4 cup
                    • Green pea 1/4 cup
                    • Bell pepper (finely chopped) 1/4 cup
                    • Tomato (finely chopped) 1/4 cup
                    • Green chili 1 no.
                    • Onion (medium) (finely chopped) 1 no.
                    • Ginger (grated) 1/2 inch
                    • Cumin seed 1/2 tsp
                    • Mustard seed 1/2 tsp
                    • Chana dal 1/2 tsp
                    • Cashew nuts 4-5 no.
                    • Turmeric powder 1/4 tsp
                    • Curry leaf 1 sprig
                    • Oil 1 tbsp
                    • Salt as needed
                    • Water as needed
                    • Coriander leaf (finely chopped) 1-2 tbsp

                    Instructions:

                    1. Take all the quinoa in a fine strainer and wash properly under running water several times.
                    2. Keep the strainer aside over a bowl to drain water completely from the quinoa.
                    3. Now heat oil in a pan / kadhai.
                    4. Add mustard seeds, cumin seeds and allow to splutter.
                    5. Then add chana dal, cashews and saute till golden in color.
                    6. Put grated ginger, curry leaves, green chilies and chopped onions.
                    7. Stir and saute till onion becomes translucent.
                    8. Then add chopped bell pepper and saute a bit.
                    9. Next add chopped carrots, green peas and again saute for 1-2 minutes.
                    10. Add turmeric powder, salt and mix everything well.
                    11. Allow to cook for 2-3 minutes or till the veggies are half done, stirring on between.
                    12. Now add chopped tomatoes and all the drained quinoa.
                    13. Mix and fry for 1 minute over low-medium heat.
                    14. Next pour 1 cup water and allow to boil over high heat.
                    15. Then lower the heat, cover the pan.
                    16. Allow to cook till all the water gets absorbed.
                    17. Turn off heat and finally add chopped coriander leaves and give a gentle fluff using a fork.
                    18. Serve the quinoa upma warm as it is ( I like this way) or drizzle some lemon juice on top or along with any favorite pickle / chutney !

                    Notes:

                    For cooking quinoa perfectly (fluffy texture), the ratio of water to quinoa has to be 2:1. For a soft texture, add 1 & 1/4 cup water for 1/2 cup of quinoa. Select the vegetables here according to own preference. Adjust the spiciness, I have not added chili powder here. One can add this too. Along with cashews, some peanuts can be added in the tempering part.
                    vegetarian, healthy breakfast, quick recipe, Quinoa Upma, Diary free, Peas, Carrot, Cashew, Chana dal, Healthy breakfast, One pot meal
                    Breakfast, Vegan, Gluten free, Quinoa, South Indian Upma,
                    South Indian
                    Did you make this recipe?
                    Tag @firsttimercook on instagram and hashtag it #firsttimercook







                    You may also follow me on  FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


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                    27 July 2020

                    Instant Tomato Rava Dosa without Maida and Atta (VEGAN)

                    a perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)





                    Dosa and its varieties :


                    Dosa is a thin, crispy crepe made with ground rice and lentils. This is a much popular breakfast / snack option from southern part of Indian subcontinent. Any Indian is surely familiar with the dosa which is either homemade or even get at the Indian restaurants. To make dosa, one just need the right type of lentils and rice and a blender to make the batter. The most important part about making dosa at home is fermenting the batter. One can get really creative with the kind of fillings in the dosa and accordingly the dosa varries as masala dosa, paper dosa, ragi dosa, shezwan dosa, neer dosa, pavbhaji dosaonion dosa, oats dosa and lots more. Dosa is usually served with Sambar, a chutney like coconut chutney, onion chutney, tomato chutney etc. 

                    Apart from this, there is a category of making dosa in an Instant way, means there is no need of any fermentation. I have already shared few days back an Instant Rava Dosa. In this batter, I have used semolina along with rice flour and all purpose flour and here the batter is much thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. One more Instant dosa is also there where I had given a twist of spinach and hence the name is Spinach Rava Dosa. This spinach rava dosa is a healthy one since made of wheat flour ( I have used atta /wheat flour instead of maida / APF) and the goodness of spinach. Also this is prepared with a stuffing of potato mixture.

                    Well today's post is similar to the above INSTANT dosa category but with a twist of Tomato this time. So the name of the dosa is Instant Tomato Rava Dosa. Interesting part here is this Instant dosa is prepared without using any all purpose flour or wheat flour.







                    How one can make this Tomato Rava Dosa ?


                    To get the tomato flavor in this dosa, first a smooth fine paste is prepared using some tomatoes, ginger, cumin seeds, green chilies. Into this paste semolina aka sooji / rava, rice flour, few chopped onions & coriander leaves, cumin seeds, chopped green chilies are added. Everything is mixed by adding water little by little to get a batter of running consistency (thinner than the regular dosa batter). Then the batter has to be poured on a hot pan or tawa from a certain height (3-4 inch height over the pan), not like spreading the batter as of the normal dosa batter. This pouring method helps in the netted texture of the dosa. Few oil drops are then drizzled on top of the dosa and allowed to cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa). Voila !!! the crispy tomato dosa is ready to serve now.

                    Dietary note :


                      ✔ Vegetarian & Vegan
                      ✔ No maida / atta
                      ✔ Festive friendly (skip the onion addition)
                      ✔ Breakfast & Snack option
                      ✔ Instant dosa ( no fermentation is needed)
                      ✔ Dairy free
                      ✔ No rice & lentils dosa





                      💡FEW TIPS TO MAKE THIS TYPE OF DOSA PERFECTLY :

                      • The batter should be very thin as of running consistency for getting crispy dosa.
                      • Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa.
                      • Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it.
                      • The batter tends to get thick, so add water as well as salt to the batter for the needful consistency.
                      • The pan or tawa should be hot enough while pouring the batter over it.
                      • Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well.
                      • Always cook this rava dosa over medium heat instead of high heat.


                      Serving suggestion :


                      As the name suggest this is a quicker version of South Indian most popular breakfast, Dosa. Although coconut chutney and sambar are the most popular side dishes for dosa, still it can also be served in a variety of ways. This instant version tomato dosa is best opted for quick breakfast or even evening snack idea. Chutneys like tomato chutney, coriander chutney, peanut chutney etc are usually preferred to have with this dosa. Not only kids, all age group enjoy this crisp dosa. The whole process is super simple and easy to make within few times. So do make this Instant Tomato Rava Dosa which needs no fermentation !

                        The event related to this post :







                        Monday is here again and thFoodie Monday Blog Hop team has decided the 257th theme as 'DosaDen' which is suggested by Priya Iyer this time. For the theme she suggested to make any kind of dosa. So here I have come up with this Instant Tomato Rava Dosa and contributed for the theme. Have checked Priya space yet, I love her Mixed vegetable Paneer Dosa.



                        Now let’s go through how to make "Instant Tomato Rava Dosa without Maida and Atta" at home 👇


                        : Recipe Card :



                        Instant Tomato Rava Dosa without Maida and Atta (VEGAN)

                        Print
                        Instant Tomato Rava Dosa without Maida and Atta (VEGAN)
                        Author: sasmita
                        Prep time: 15 MCook time: 15 MTotal time: 30 M
                        A perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)

                        Ingredients:

                        • Rava (semolina / sooji) 1/2 cup
                        • Rice flour 1/2 cup
                        • Tomato (medium) (roughly chopped) 2 no.
                        • Onion (finely chopped) 1/4 cup
                        • Cumin seed 1 tsp
                        • Ginger (roughly chopped) 1/2 inch
                        • Green chili 3 no.
                        • Coriander leaf (finely chopped) 2 tbsp
                        • Salt as needed
                        • Oil as needed
                        • Water as needed

                        Instructions:

                        1. In a blender jar take chopped tomatoes, chopped ginger, 1/2 tsp cumin seeds, 1 green chili and make a fine paste.
                        2. Transfer this paste into a mixing bowl.
                        3. Add the rava / sooji, rice flour, chopped onions, 1/2 tsp cumin seeds, finely chopped 2 green chilies, chopped coriander leaves and salt.
                        4. Start mixing by adding little by little water.
                        5. Around 1.5-2 cups water is needed to get a running batter.
                        6. Keep aside cover for 10-12 minutes.
                        7. By the time, rava will surely absorb some water and hence adjust again the consistency by adding water. Basically the batter should be of running consistency (thinner than the regular dosa batter).
                        8. Now heat a non-stick dosa pan.
                        9. When the pan is hot enough, first reduce to medium heat.
                        10. Then stir the batter in the mixing bowl, take a ladle full of batter, pour here and there from about 3-4 inch height over the pan (do not spread the batter like normal dosa batter) and give an overall round shape by pouring if any gap is there.
                        11. Drizzle some oil on top of the dosa and cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa).
                        12. Turn off heat and serve these crisp tomato rava dosa hot immediately as it is or with accompaniment as sambar or any preferable chutney like coconut chutney, tomato chutney etc !

                        Notes:

                        For festive time, siply omit the addition of onion here. The batter should be very thin as of running consistency for getting crispy dosa. Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa. Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it. The batter tends to get thick, so add water as well as salt to the batter for the needful consistency. The pan or tawa should be hot enough while pouring the batter over it. Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well. Always cook this rava dosa over medium heat instead of high heat. Adjust the spiciness as desired.
                        Vegetarian, Tomato dosa, Instant dosa, No rice & lentils dosa, tomato dosa, No fermentation, No wheat flour, No all purpose flour
                        Breakfast, Dosa, Instant recipes, Dairy free, Vegan,
                        South Indian
                        Did you make this recipe?
                        Tag @firsttimercook on instagram and hashtag it #firsttimercook






                        You may also follow me on  FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊


                        PIN for later :


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