Pista Kulfi

Kulfis are Indian ice-creams; they are harder, creamier, sweeter, dense in flavour compared to ice creams. As it is hard to scoop, kulfi is frozen in small serving-sized molds traditionally madka molds (earthen molds),  but in modern kitchen aluminium and plastic tumbler shaped molds are used for convenience. For the tropical climate of India kulfi are very apt as they melt down slowly. However, kulfi is a self descriptor of the phrase "No pain, no gain"; the effort of making kulfis is felt in its taste; one can definitely feel the difference between instant kulfis and those kulfis made the hard way.

Ingredients:

1. Whole milk - 1 lt
2. Sugar - 5 tbsp
3. Cardamom powder - 1 tsp
4. Pistachios - 2 tbsp

Method:

Step 1: Boil the milk with sugar in a wide pan in low to medium flame, continously stirring to avoid burning at the bottom.
Step 2: After about 45 minutes, a thick consistency of milk (almost of the thickness of beaten whole curd) is obtained. Now switch off the stove and add cardamom powder and crushed nuts.

Step 3: Let it cool down to room temperature. Stir occasionally to avoid layer formation at the top surface.

Step 4: Mix well and pour into kulti moulds and put in freezer.

Step 5: After an hour take out and stir the kulfi mix once when is partially frozen; put in freezer back. Repeat if the kulfi had not started to freeze.

Step 6: Let the kulfi set in freezer for 8 hours or better overnight.
Step 7: Before serving, take out the molds, wash in the running water with the lid closed, give it a couple of minutes to melt in the edges. Slide into serving bowls or slice them as required.
Step 8:  Garnish with more crushed nuts.

TIPS:
* You can add sweet condensed milk as a sweetner, this enhances taste and quickens the cooking.
* Some people add white bread in kulfis to give it texture and prevent icicles.
* Instant kulfis are made by adding corn starch to thicken the consistency of milk.
* Madka molds absorb the residual moisture in the kulfis and hence are rich and creamy; the material forms an insulator that slows the freezing as well as melting, price of which is a wonderful heavenly kulfi.

Coconut Barfi

Coconut barfi is one of my few favourite sweets but I had not learnt preparing it. I tried this recipe from internet and it did come out well; it is in fact a simpler recipe of coconut barfi. Some people like it flaky while some like it fudgy; some like it very sweet that it melts in mouth while some like it chewy; this worked well from both of our preferences.

Ingredients:

1. Grated coconut - 3 cups
2. Condense milk - 1 can
3. Sugar - 1/2 cup
4. Cardamom powder - 1/4 tsp
5. Ghee - 2 tbsp
6. Chopped almonds - 2 tbsp

Method:

Step 1: Mix grated coconut, condensed milk, sugar in a pan and keep on low heat
Step 2: When thickens add ghee and roll for few min
Step 3: Switch off and add cardamom powder and mix well.
Step 4: Pour on a greased plate and let it cool a bit
Step 5: Sprinkle almonds and cut into squares when warm and take out only when completely cool.

Rice Kitchadi

My mother-in-law seemed to have learnt this dish from someone long long ago. Since then eating rice Kitchadi as Sunday breakfast had been a custom in my in-law's home. I was christened into the family kitchen by learning this everyone’s-favorite dish ;) It was heavy on spice and grease for me but I got used to it and now am also a part of Kitchadi loving family. 

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 min

Ingredients:

1. Raw rice – 1 cup

2. Tur dal – 1/3 cup

3. Turmeric powder - 2 pinches

4. Salt as required

5. Oil - 3 spoon

6. Ghee – 1 spoon

7. Fennel seeds – 1 spoon

8. Cinnamon - 1 “

9. Cardamom – 2

10. Cloves – 3

11. Bay leaf – 1

12. Tomato – 3

13. Onion – 3

14. Ginger – 3 “

15. Green chillies – 3

16. Garlic – 1 big pod

Method:

Step 1: Wash and soak rice and dal with slightly more water than required so that it cooks slightly mushy. Add to it salt and turmeric powder.

Step 2: Heat oil in a pan and temper with fennel seeds and other dry spices.

Step 3: Add onions, green chillies, ginger, tomato and sauté for few minutes.

 Step 4: Mix this to the soaked rice & dal with enough water and pressure cook for 3-4 whistles.

Step 5: Peel garlic cloves and roast them till brown in oil & ghee mix. 

Step 6: Stir in this with cooked Kitchadi and serve with plain thick curds.