Kalakand

Ingredients:

Ricotta Cheese - 15oz
Condensed milk- 14oz
Carnation Milk Powder- 3.5 oz
Unsalted butter - 1 stick

Method:

Mix cheese, condensed milk, milk powder very well in microwave safe bowl. Place the butter stick on top of the mixture. Microwave it for 5 min and remove and mix it well and again microwave. Cook until the mixture turns into brown color.

Apply some butter on to the pan and pour the mixture on it. Cool it and cut the kalakand into pieces. garnish with nuts.

Carrot Cake

Ingredients:
4 Eggs
1/2 Cup White Sugar
1/2 cup Honey
1 Cup Vegetable Oil
2 Cups All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
3 Cups Grated Raw Carrots
1/2 Cup Finely Chopped Nuts (optional )

Method:

Beat eggs well in a large bowl, and add sugars in gradually, beating until light. Beat in oil. In a separate bowl, mix flour, baking powder, baking soda, salt. Stir into egg mixture. Stir in carrots, raisins and nuts(optional). Pour into a greased and floured 13X9 pan, and bake in a 350 degrees oven for 35-40 minutes.

Lime Pickle

Ingredients:

Lemon -10 big size
Salt - 5 tsp
Turmeric - 1 tsp
Red Chilli Powder - 4 tsp
Methi Powder - 1/4 tsp
Cumin Powder - 1 tsp

Method:

Cut Lemon into quarters.
Marinate cut lemon in salt & Turmeric for 5 days
Add Chilli powder, methi, cumin powder.
If you want you can season it with oil, mustard seeds and cumin.

Note: Older the pickle better the taste.

Tomato Pickle

Ingredients:

Tomatoes - 12 medium size (ripened)
Cumin powder - 2 tsp
Methi Powder - 1/4 tsp
Chilli Powder - 2 tsp
Tamarind paste - big lemon size
Salt - 2 tsp
garlic - 4 pods crushed (optional)

Method:

Wash tomatoes and wipe them clean.
Cut tomatoes into small pieces.
Cook until water evaporates.(I usually cook in microwave for 12 min. and then discard the water from them. Then transfer it to the stove top. This way it cooks faster)
Add some tamarind paste, methi powder, cumin powder, salt, chilli powder
Season it with garlic and store it.

Note: Adjust spice according to your taste

Coriander Pickle

Ingredients:

Coriander leaves-- 3 bunches
Tamarind paste -- big Lemon size
Red chili -- 2 tsp (Use it according to your taste)
Cumin powder --- 1/2 tea spoon
Garlic - 6 pods (optional)
salt ---3 tea spoon
Oil - 1/2 cup

Method:

Wash and leave the coriander leaves outside for few hours to dry.
Cut this into small pieces.
Dry roast red chillies and let it cool. Grind chillies to powder.
Take paste of tamarind.
Grind coriander leaves, powdered red chili, cumin, salt, garlic and tamarind paste together.
Put pan on the stove and heat some oil.
Add grounded mixture and cook/fry until raw smell goes or water evaporates.
Season it and store it.

Pineapple Pudding

Ingredients:

Condensed Milk- 1 Can
Crushed Pineapple- 1 can
Whipped Cream- 1 Can
Nuts for garnishing- Optional

Method:

well....well.....well........ here comes the hard part...

I like to do this when I am absolutely lazy and yet like to feast myself.

Mix all the ingredients together and put it in the refrigerator for at least 3 hrs. Serve chilled. Garnish with nuts(Pista, walnuts, etc...)

Substitute: Substitute Pineapple with mashed fresh strawberries. mmm........ yummy.........