Hungry Poka

    Kalakand is a milk-based north Indian dessert.  This recipe is a super hit and works like a charm.  Kakoli's mom was visiting her from India a few years ago and invented this recipe.  It is now in widespread use among friends and their extended networks and has saved us all when we had sudden guests (you know how Indians are) and had to whip up something scrumptious to feed them.  I suspect this recipe has also saved many a marriage from food boredom. Note: I have made adjustments to the original recipe to suit my tastes and my particular microwave oven.  My microwave oven is 1000 Watts.  This is important since it will help you gauge what container to use and how long to heat at different stages.  Experimentation is urged in this recipe. Kakoli's Ma's Kalakand 15 oz tub of Ricotta cheese 12 oz can of condensed milk ¼ tsp cardamom powder ( Rupa - 1/2 tsp - I like cardamom ) ¼ cup ground pistachios ( Rupa - extra 1/4 cup - I like pistachio...

  This recipe is for Chiu-ki who has a lovely garden. I got the opportunity to raid her garden before the cold front hit a couple of weeks ago.  And, among the loot, were 2 okras (Bhindi, in Hindi).   It was the first time in my life that I saw what a Bhindi plant looked like.  Chiu-ki says that the Bhindi flowers are some of the most beautiful she had ever seen. 10-20 fresh Bhindi - washed, dried and cut into circular pieces (cross-section) of 1/8"  (make sure your cutting board and knife are very dry to reduce slime accumulation) 1 large tomato chopped - Optional 1 tablespoon cumin seeds 1/4 teaspoon ajwain seeds ( Carom seeds ) - Optional 1/4 teaspoon heeng / Asafoetida powder - Optional.  This is a strong smelling spice. 1 tablespoon cumin powder 1 teaspoon haldi / turmeric powder Salt to taste 2 tablespoon oil - avocado/olive/coconut The key to reducing slime is to have a very hot pan to sear the bhindi pieces.  And ensure that your cooking s...