Very light and tasty as cream cheese cake!
Made with hung curd and condense milk!
Ingredients:
Yogurt-400gms or 2 cups,
Milk maid or condense milk-1/2 cup,
fresh lemon juice-1 and 1/2 tbsp,
Digestive bicuits-1 small packet or 150 gms.,
Butter-4 tbsp-soft,
Salt-a pinch,
Some butter to grease the tart pan.
Method:
You can make this dessert in a flat square or a rectangle dish.It has to be kept in the fridge to set. Just keep in mind the size according to the measured ingredients.
My tart pan is 8 inches.
Grease the bottom and sides of the pan with butter and keep aside.
Take a muslin cloth and put 2 cups of yogurt in it.
Make a knot and place it hanging in a long glass or jar using a knife to hold it.
The whey will drip down and collect at the bottom.(do not throw this whey as it can be used as a drink or mix it in wheat flour for making dough)
Place this jar in the fridge and leave it for 4 to 5 hours.
Empty the whey from the jar the first 1/2 hour and then after each hour so that the bottom of the cloth does not touch the collected whey.
Crush the biscuits with hand and mix 4 tbsp of soft butter.
The biscuits crumbs should bind together when you press them in your fists.
If it breaks and crumbles down then more butter is required.
Place the greased tart pan on a plate.
Spread the buttered crumbs on the greased pan,and press it tightly all around.
Cover with a plate or foil and put in the fridge to set along with hung yogurt.
After 5 hours,take out the hung yogurt in a bowl.
Beat with a whisk for 30 seconds to smooth it.
Add the zest of one small lemon,1 and 1/2 tbsp of juice and a pinch of salt.(you can adjust the quantity of lemon juice and condense milk according to your taste)
Mix with whisk for few seconds and then add 1/2 cup of milk maid or condense milk.
Whisk again for few seconds.
Take out the tart pan from the fridge and spoon the mixture on it.
Spread and level the mixture using a knife.
Cover again and put in the fridge overnight to set.
Take out the tart pan from the fridge and using a small knife run around the edges to loosen it.
(this step can be avoided if you are not using a tart pan with a loose base)
Place the lemony yogurt tart on a serving plate and enjoy with fresh fruits.
It is delicious and tastes very much like cheese cake.
( while slicing the yogurt tart,always wipe the blade after each cut to get a clean slice)
This pulao is delicious and tasty as biryani!
Ingredients:( four servings)
Chicken-1/2 kg,
Long rice-400 gms or 2 cups plus 2 tbsp,
Onions-2-sliced,
Ginger paste or shredded -1tsp,
Garlic paste-1tsp,
Tomato-1-chopped,
Red chilli pwd-3/4 tsp,
Garam masala pwd-1/2 tsp,
Whole spices-cloves-4,cinnamon-2 sticks,pepper corn-10,big cardamom-2,small cardamom-5,mace-1,star anise-1 and bayleaf-2.
Shah jeera or black cumin seeds-1 tsp,
Ghee-2 tbsp,
Canola oil-2 tbsp,
Water-3 cups,
Salt to taste,
Mint leaves-2 tbsp,
Green coriander leaves-2 tbsp,
Green chilli-4 slit,
Lemon juice-2 tsp or half lemon juice,
Kewra water-1 tsp(optional)
Note:You can have your own ratio of chicken to rice.
I like rice so the ratio is high.
For one kg chicken you can use 1/2 kg rice(6 people)
You can use the same amount of onions, tomato and whole spices for making with one kg of chicken.
Increase red chilli pwd to 1tsp,ginger garlic paste to 2 tsp each and garam masala to 1 tsp.
Measurment of water will be according to rice.
For making plain rice,the ratio is 1:2
One cup of rice to 2 cups of water.
For pulao or biryani use less as the juice of the other ingredients are included too.
It can be 1/4 cup less to 1 cup less then the whole required amount.
If making in a cooker it will be 1/4 cup of water less and if making in a pot it can be 1/2 cup to 1 cup of water less.
Method:(you can make this pulao in a cooker too to save time)
Wash and soak rice for 1/2 hour.
Wash chicken and keep in a strainer to drain out the excess water.
Take a cooker and add 3 cups of water( I have used the same measuring cup to measure rice and water ( use the same cup for measuring rice and water).
Add the whole spices-cloves,cinnamon,small cardamom,big cardamom,cinnamon,mace,star anise,
bay leaf,peppercorns and black cumin seeds.
Add 3/4 tsp of salt.
Add the chicken pieces and close the lid.
Put on high heat and let the chicken cook on high heat.
After one whistle,lower the heat and let it cook for four minutes.
Remove the cooker from gas and let it cool down itsel.( to open the lid).
The chicken should be 90 % cooked.
Put a heavy bottom pan on heat.
Pour 2 tbsp of ghee and 2 tbsp of oil.
As oil and ghee heats up add the sliced onions.
Fry the onion on medium to high heat till they are light brown.
Lower the heat and add ginger garlic paste.
Add 2 to 3 tbsp of water and bhunno the paste for few minutes.
Add the boiled chicken using a slotted spatula to the pan, leaving the stock in the cooker.
Raise the heat and stir fry the chicken for a minute ,then add the stock water.
Stir and as it starts to boil,add the chopped tomato,red chilli pwd,garam masala pwd.
Stir and taste salt.(we have added some salt when the chicken was boiled)
Taste the stock and then add salt.
The stock should have the right amount of salt to make the pulao.
Stir and when the stock starts to boil,then add the soaked rice.
Stir gently.
Sprinkle mint leaves,chopped green leaves, slit green chillies and lemon juice.
Sprinkle kewra water for essence(optional)
Cover with a lid.
Let it cook on high heat for 2 minutes.
Lower the heat and let it cook for 5 minutes.
(Open the lid and check if rice is done or leave for a minute or two)
Close gas and leave it for 10 minutes with the lid on top.
Open the lid and with a flat spatula mix and toss the pulao.
Serve and enjoy the pulao.
This pulao can be eaten just with salad and raita, no korma required.
If using a cooker,then just one whistle is required on high heat.
This is a quick truffel recipe made with fresh orange juice,cocoa pwd, nuts,digestive biscuits,honey,icing sugar and coated with chocolate.
Ingredients:
Juice of one small orange-1/4 cup,
Digestive biscuits-10 or 1 and 1/4 cup powdered,
Nuts-1 cup-almond and walnuts-roasted and finely chopped,
Icing sugar-sieved-1/2 cup,
Honey-2 tbsp,
Cocoa pwd-sieved-2 tbsp.
Chocolate coating:
Cooking chocolate or any chocolate of your choice- 140 gms,
Butter-1 tbsp,
Milk-2 tbsp.
Method:
Roast the nuts at 180 C for 8 minutes.
Leave it to cool and then finely chop them.
Finely grind the biscuits in the mixer.
Take a bowl and add the powdered biscuits,chopped nuts,icing sugar,cocoa pwd,honey and orange juice.
With a spatula or spoon,mix all the ingredients.
Make small balls,rolling between your palms.
Place the rolled balls in a tray or board.
Heat the chopped chocolate with butter in the microwave for 10 seconds.
Take out and mix with a spoon till smooth.
Since the balls have to be dipped in the melted chocolate,the consistency has to be ribbon and a little thin.
Add 2 tbsp of milk and mix.
Place a tray with butter paper on it.
Dip each ball in the chocolate and lift with a fork,so that extra drippings fall back in the bowl.
Place the balls on the butter paper.
Once all the balls are coated with chocolate,place the tray in the fridge for the chocolate coating to harden(2 hours-this picture below is 1/2 hour)
Remove the balls from the butter paper and store them in a container and keep them in fridge.
These balls are ideal for gift.(after 2 hours)
For serving,place them in small paper cups and sprinkle slivers of pistachios on top and enjoy!
Makes 26 chocolate orange balls.
