Kalakand

Ingredients:
1 Tub ricotta cheese (14ounces)
1/2 Tin condensed milk
1/4 Cardamom powder

For Garnishing:
2 Tblsp almond chopped finely
2 Tblsp pistachios chopped finely

Method:
Heat the ricotta cheese in a heavy pan till it gets dry and all the water evapourates.
Add half a tin condensed milk and again stir it on medium heat till it gets dried up.
To this add powdered cardamom and stir till it becomes very thick.
Grease a dish with butter and pour the mixture.
Garnish it with chopped pistachios & almonds.
Cut it into small squares.

Jeera Meeri khadi

Ingredients:
3/4 cup coconut,
1 tsp cumin
10 peppercorns
2 dry red chillies
7-8 garlic cloves, peeled
1/4 tsp tamarind paste
salt to taste
2 tsp oil

Method:
Heat half a teaspoon of oil in a pan. Fry the cumin, peppercorns and chillies until well toasted and aromatic. Let cool, then grind with coconut, tamarind and 2 cloves of garlic into a fine paste
Transfer to a sauce pan, add a cup of water and simmer over moderate heat.
Season to taste.
crush 4-5 cloves of garlic.
Temper with the remaining oil and garlic cloves and place on heat . Pour the tempering over khadi and serve hot.

My Sunday lunch

Pictured here is Rice with Dalithoy,Masoor sarupkari, beans upkari ani sungta pannaupkari. It was as Yummy as it looked.