Dish #422 - Lemon Butter Lamb Chops with Pumpkin puree

For the last couple of weeks I have been trying to create some dishes which are simple to cook, tastes delicious, is healthy, look very beautiful, .and a complete meal in itself...
This is the first of them...

Pumpkin is a very low calorie vegetable. 100 g provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended for controlling cholesterol and reducing weight.

Dish # 421 --- My Granny's Malai Kofta curry ( Cheese filled potato balls in Creamy Tomato Gravy)

This is the first dish, I learnt to cook from none other than my "Mamama" or maternal grand mom.
This dish has awesome memories of us being in the kitchen on Sunday afternoons, with a little bit of help from my lil bro..
Malai means fresh Cream. Kofta means small balls.
In this dish the koftas are made from Aloo/Potato and Stuffed with Paneer/cottage cheese preferably home made, and then simmered in creamy tomato gravy.
Those days we used to eat the dish all by itself.
Today I serve it with fresh hot Rotis/Indian Bread.

Ingredients:

For the Kofta (Cottage cheese filled Potato balls):
Potatoes - 500 gms - boiled, peeled and mashed

Cottage cheese - 200 gms
Garlic - 4 cloves - finely chopped
Chat masala - 1 tsp
Salt - to taste
Kashmiri red chilly powder - 2 tsp (Optional)

For the Gravy (Cream Tomato Gravy/Sauce):
Tomatoes - 1/2 kg - Puree'd
Onions - 2 large - finely chopped
Butter - 2 tbsp
Cream - 100 gms
Ginger garlic paste - 2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Red chilli powdee - 1 tsp
Salt to taste
Fresh coriander - 1 handful - chopped

Method: 

For the Kofta (Cottage cheese filled Potato balls):

Mix the mashed potatoes with chopped garlic, chat masala, red chilly powder and salt.
Grease your palms with oil and divide mixture into 6-8 equal portions. Divide the cottage cheese/paneer into the same number of portions.
Give each of mashed potato portion a shape of ball.
Take one ball and press a little between your palms and flatten it like patty.. put one portion of the paneer in the centre. Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
Deep fry these koftas in hot oil under golden and crispy and keep aside.

For the Gravy (Cream Tomato Gravy/Sauce):

Take a heavy bottomed pan, keep on medium heat, add butter and fry the onions, ginger garlic paste till golden brown. Then add cumin powder, coriander powder, turmeric powder, garam masala and red chilly powder and fry for 2 mins. Then add the tomato puree and salt allow to cool till raw smell goes away and curry begins to boil. Then simmer and add the cream, allow to simmer for few more minutes before switching off the heat.

To serve:
Arrange the koftas in the serving dish, pour the gravy evenly on the kofta and garnish with fresh chopped coriander and extra cream (if required).

Dish #420 - "Chila" - A Quick n Easy Gujarati Snack

"Chila" a yummy and quick Gujrati snack...I make this quite often...it does not require any planning...all ingredients are normally always available in the kitchen.

This is nothing but an instant dosa made of gram flour.

Dish #419 - Prawn Saganaki - My lil Twist on the Greek delicacy

Another of my favorite prawn starter, is the "Prawn Saganaki" a Greek delicacy...
Have not been to Greece, but had this several times in some authentic Greek restaurants in Goa.
Though traditionally the Greek Ouzo (Greek drink) is added to it, but after a little bit of research I realized it smells/tastes of aniseed so added ground aniseed.
Anyway with or without Ouzo this dish tastes great...

Dish #418 - Methi Thepla - A Gujrati Breakfast delicacy - #sundaybreakfast

Here is a Gujarati delicacy often made by me using Fenugreek leaves also called Methi in Hindi!

Known as "thepla" is Gujrati, its easy to make and delicious.

Ingredients
Whole wheat flour - 150 gms
Bengal gram flour (Besan) - 100 gms
Fresh fenugreek leaves (methi leaves) - 1 cup chopped
Red chilly powder - 1 tsp
Curds (yoghurt/dahi) - 3/4 cup
Oil - 3 tsp
salt to taste
oil/ghee for cooking

Method
Sieve the wheat flour and gram flour separately.
Combine the wheat flour, gram flour and the remaining ingredients in a bowl, mix well and knead into a soft dough.
Cover and keep aside for 20 minutes.
Divide the dough into 8 equal portions and roll out each portion into a circle of 5" diameter.
Heat a tava/flat pan and cook using little oil or ghee till golden brown spots appear on both the sides.
Serve hot with chhunda (sweet mango pickle) or with curds and any mango pickle.

We normally eat it with my favorite Punjabi Mango pickle.

Dish #417 - Lamb & Prawn Cajun Jambalaya - #perfectweekendmeal

Jambalaya is rice dish, very similar to the Indian Biryani, but Jambalaya is a dish with Spanish and French influence. Though I don't have all the details except that it tastes really good...

I have had Jambalaya in some restaurants in Bangalore as well as abroad, and tried making this at home.
The first time I made it I used a recipe from a food channe, but due to my Indian taste buds I found it pretty bland, from then I started using Cajun spice to give it a small Mexican twist and make it as delicious as my Cajun prawns.

After cooking it realized that its very simple to make, but equally delicious to our biryani with less time in the kitchen.

Though I cook this on Sundays, its pretty easy to cook it on weekdays also as its quick and a complete meal.

Ingredients:
olive oil - 1 tbsp
Lamb cubes - 200 gms
Prawns - 200 gms
Onion - 1 - diced
Red pepper - 1- thinly sliced
Garlic cloves -2 - crushed
Cajun  - 1 tbsp 
long grain rice - 250g
plum tomatoes - 400g can
lamb stock or Water - 350ml
Parsley or Coriander - for garnishing

Method: Heat the oil in a large frying pan with a lid and brown the lamb for 5-8 mins until golden.
Remove and set aside. Tip in the onion and cook for 3-4 mins until soft.
Then add the pepper, garlic, prawn and Cajun seasoning, and cook for 5 mins more.
Stir the lamb back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 mins until the rice is done.
Serve hot garnished with parsley or coriander leaves.

Dish #416 - Mediterranean Style Grilled Lamb Chops

Grilled lamb chops is one of my favorite evening starter...
Made these couple of days back in Mediterranean style and my family absolutely loved it and I am sure you will too..!!

Ingredients :

Lamb chops - 500 gms
Yellow bell pepper - 1 - sliced
Cherry tomatoes - 6-8
Garlic - 1 head
Thyme leaves - Fresh or dry - 2 tbsp
Rosemary leaves - Fresh or dry - 1 tbsp
Bay leaves - Fresh or dry - 4
Salt to taste
Black peppercorns - cracked - 2 tsp
Olive oil - 150 ml

For Garnishing
Feta cheese - crumbled - 1 handful
Mint leaves 

Method :
Peel the garlic cloves and grind in a mixer or food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil.  Alternatively grind dry ingredients using a pestle and mortar then blend in the oil.

Mix the lamb chops, yellow peppers, cherry tomatoes and marinade together and marinate for a couple of hours before barbecuing/grilling.

Grill on charcoal grill or oven grill until done.

Serve hot garnished with Feta cheese and mint leaves.

Dish #415 - Thai Green Veg Curry

Another simple Thai curry is the "Thai Green Curry", made the vegetarian version today and absolutely loved it...

Recipe for the Green Curry Paste (makes Approx. 1 Cup)
lemon grass stem - finely chopped - 2 tbsp 
coriander - chopped- 1 cup 
Onions - roughly chopped onions - 1/4 cup 
garlic - chopped - 1 tbsp
green chillies - roughly chopped - 10 
coriander powder - 1 tbsp 
cumin seeds powder - 2 tbsp 
black peppercorns - 1/2 tsp - freshly ground 
ginger - 1 inch piece
salt to taste
lemon juice - 1/2 tsp 
grated lemon rind - 1/4 tsp 
Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.
Ingredients for The Curry

Green curry paste -3/4 cup - use the one available in most super markets are use my recipe below
coconut milk - 1 1/2 cups
oil - 1 tbsp
Green Capsicum - cubed - 1/2 cup
Red Capsicum - cubed - 1/2 cup
Baby corn - slices - 1/2 cup
Red pepper - cubed - 1/2 cup
Mushrooms - thickly sliced - 1/2 cup
a pinch of sugar
salt to taste

Method for the curry :
Heat the oil in a broad non-stick pan, add the green curry paste and sauté on a medium flame for 1 minute. Add all the vegetables, mix well and sauté on a medium flame for 1 minute.
Add the coconut milk, mix well and cook on a medium flame for 2 minutes.
Add the sugar and salt, mix well and cook on a medium flame for 1 more minute.
Serve hot with steaming white rice.

Dish #414 - "Ringna no Hollo" - Kathiyawadi Brinjal Speciality

A Kathiyawadi speciality of roasted brinjals, skinned and made into a simple but exotic preparation. This dish is very similar to the Punjabi "Baingan Bhartha" , but dish is more rustic in nature and has no major Indian spices...
I love this more than the Punjabi version....

Ingredients:
Brinjals – 1 kg
Oil - 3 tablespoons
Cumin seeds - 1 teaspoon
Onions - 3 medium size, chopped
Ginger - 2 inch pieces
Green Chilles - 2, chopped
Red Chilli powder - 2 teaspoons
Salt - to taste
Tomatoes - 4 large, chopped
Fresh coriander leaves - 1 ½ tablespoons, chopped

Method:
Wash, pat dry and prick the brinjal. Roast them over open flame until the skin scorches and starts peeling off and brinjal start to shrink. Let them cool. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted brinjals. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and amul butter.

Serve hot with Phulkas or Bajra Rotla.

Dish #413 - Chilly Crabs

Ingredients:

Crabs - 1 kg - cleaned

Brown onions - 2 - roughly chopped

small red chillies - 8 choppe

Vegetable oil - 125 ml

Shrimp paste (belacan) - 3 tsp ( Optional but to get Singapore chilly carb authentic taste this has to be used)

Tomato puree - 250 ml

Light soy sauce - 1/4 cup or 60 ml

White sugar - 1 tbsp

Tomato paste - 1 tbsp

White vinegar - 2 tsp

Salt - 1/2 tsp

coriander leaves - for garnishing

Method:

Clean and cut the crab into quarters. Crack the claws to allow the flavors to penetrate. Set aside.

Place the onion and chilly in a food processor and process to a puree.  

Heat the oil in a wok over medium-high heat. Add the onion and chilly puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change color. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through. 

Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Garnish with coriander.

In the original Singapore version an egg is stirred thru and tossed lightly to coat. 

Dish #412 - Bharwa Karela or Stuffed Bittergourd

Bitter gourd (balsam pear/ bitter melon) is a young, tender, edible fruit-pod, though its bitter taste might turn some people away from it, in-fact, it really can sweeten your health through virtue of its disease preventing and health promoting phyto chemical compounds. Fresh bitter melon is an excellent source of vitamin-C which is one of the powerful natural antioxidants which helps scavenge deleterious free radicals from the human body.
Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. The insulin-like components in bitter gourd help to lower blood and urine sugar levels without increasing blood insulin levels.
For those who love bitter gourd, I have some lovely bitter gourd recipes, mainly in our 'very easy to make' Konkani cuisine, my favorite being "Karathe Phodi" or Bittergourd fritters.
I also make a sweetish curry with bitter gourd called "Karathe Go'd thalasani" which is probably the oldest dish in our konkani community.
For the pickle lovers I have the "Bittergourd pickle" and for those who like salads there is
"Karathe Kosambari".
But the biggest delicacy of them all is the "Chilly garlic Bitter gourd and eggplant" or "Karathe ani Gulla thalasani" since its made from the traditional and patented "Gulla" or brinjal from Udupi.
Here is a simple yet delicious dish made using bitter gourd, this is a north Indian cuisine inspired dish.

Serves 2
Ingredients:
Bittergourd or Karela - small ones - 10-12 nos
Onion - 1 - finely chopped
Green chilly - 1 - finely chopped
Garlic - 2 cloves - finely chopped
Ginger - 1 inch - finely chopped
Oil - 1-2 tsp
Garam masala powder - 1 tsp
Red chilly powder - 1 tsp (or more as per taste buds)
Chat masala powder - 1/2 tsp
Amchur/Dry mango powder - 1/2 tsp
Black salt - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Coriander leaves to garnish

Method:
Peel the bitter gourds using a peeler, now wash and slit then on one side lengthwise and remove the inside seeds.
Soak in salt water for 15-30 mins so that the bitterness gets reduced. You can also use them directly.
Meanwhile, take a large pan, keep on medium heat, add oil, once hot add the onions, green chilly, ginger and garlic and fry till onions turn translucent.
Now add all the masalas and salt as required, and stir fry for about 2-3 minutes.
Switch of heat the allow to cool.
Now remove the bitter gourd from the salt water, pat dry and stuff them with the cooled mixture.



Once they are stuffed well, tie each one using a thread if you feel that the masala will slip out.

Take a shallow pan, and fry the karela on low heat and using minimal oil - 1-2 tsp.

Once done remove the tied thread.
Serve hot garnished with fresh coriander leaves.

 .

Dish #411 - Thai Red Curry

Thai red curry is a traditional fiery curry from Thailand... its a coconut milk based curry simmered with any fish, chicken or assorted vegetables. An excellent complement to steamed rice.

You can pick the ready made Thai red curry paste from any Supermarket or you can follow my "red curry paste" recipe. I got this recipe from an old Thai lady whom I met during our recent trip to Thailand. Infact from one of the small shacks in Krabi which served some amazing thai food...

Ingredients:
Thai red curry paste - 6 -7 tablespoons
Coconut milk - 2 cups
Oil - 1tbsp
Basil leaves - finely chopped - 2 tbsp 

Brinjal - 1 - cut into cubes

Big red chilly - to garnish
salt to taste

Red Curry Paste :

Whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained - 10
Roughly chopped onions - 3/4 cup
Finely chopped lemon grass - 1/4 cup

Coriander seeds - 2 tbsp 
Cumin seeds - 1 tbsp 
Roughly chopped ginger - 1 tbsp 
Finely chopped coriander - 1 tbsp 
Roughly chopped garlic - 2 tsp 
Grated lemon rind - 2 tsp 
White pepper powder - 1/2 tsp 
salt to taste
Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water. Use as required or store refrigerated.

Method to make curry:
Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
Add the basil and cook on a medium flame for 1 minute.
Add the coconut-milk, brinjal cubes and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
Add the fish or chicken or assorted veges and mix well and cook on a medium flame for few more minutes till done.
Serve hot garnished with red chilly bits.

Dish #410 - Tom Yum Goong - Hot n Sour Thai Soup

One of my favorite soups is the "Tom Yum Goong" or Thai prawn soup.

During our holiday in Thailand I had this soup almost everyday and loved it...
Its available in most Thai restaurants in India, but the most authentic one you will find only in Thailand.....

But do try this recipe...you sure will love it...its quite close in taste, aroma and flavor.

Ingredients:
Vegetable or Chicken Stock - 500 ml
fresh lemongrass - 2 stalks - sliced in 2-inch pieces
Lime leaves - 4
Fresh galangal or ginger - 1 inch sliced
Red chillies - 2 - sliced
Fsh sauce - 2 tablespoon ( Optional but good to have)
Sugar - 1.5 tsp
Mushrooms - 100 gms
Large Shrimp - peeled with tails on - 300 gms
Limes - 2 juiced
Green onions 2 - sliced
Fresh cilantro - 1 handful -chopped

Method:
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. 
Don't forget to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

Dish #409 - Hyderabadi Lamb Pulao

Here's a mutton pulao recipe that I got from my friend...

Ingredients:

Mutton, preferably mutton with very little bones - 500 gms
Ghee - 10-12 tbsp
Onions - 2- sliced
Green chillies - 3-4 chopped
Ginger paste - 1 tsp
Basmati rice - 2½ cup - washed and soaked for 30 minutes
Curd - 1 cup
Salt - 3 tsp
Cashew nuts - 10-12 - fried, for garnishing

Coarsely powder & Tie spices in a muslin cloth together
4 tsp saunf, 2-3 star anise
4” dalchini (cinnamon), 2 moti illaichi (black cardamoms), 8 laung (cloves)

Grind together to a fine paste

1½ tbsp khus-khus ( Poppy seeds) - soaked in warm water for ½ hour
1½ tbsp saunf (fennel seeds), 1½ tsp jeera, 8-10 saboot kali mirch ( black peppercorns).
8 laung (cloves), 2” dalchini (cinnamon)
8-9 chhoti illaichi (green cardamoms) & 2 moti illaichi (black cardamoms)

Method:

Wash rice and preferably soak for 30 minutes.
Put mutton, 1 tsp salt, muslin spice bag and 1 cup water in a pressure cooker. Pressure cook to give 4-5 whistles. Mutton should be tender. (The number of whistles will depend on the quality of mutton).
Grind soaked khus khus with seeds of illaichi and all the other ingredients to a fine paste. Keep aside.
Heat ghee in a heavy bottomed pan. Add sliced onion. Fry till brown.
Add ginger paste and green chillies. Mix well.
Add mutton pieces (without the stock). Fry for 5-6 minutes.
Measure the mutton stock and add enough water to make it to 4½ cups.
Add the freshly made khus khus paste to the mutton. Mix well.
Add curd, rice and 3 tsp salt. Add the stock and water (4½ cups) mixed together. Boil.
Cover and cook on low heat till rice is well cooked and the water dries up. Separate with a fork and serve hot decorated with fried cashew nuts.

Note : Instead of mutton, chicken or mixed vegetables can also be used.

Dish #408 - Moroccan Spiced Tuna

Fresh tuna is a rich source of lean protein, omega-3 fatty acids and a wide variety of vitamins and minerals. A diet with a high intake of these nutrients can benefit your health by enhancing the function of your organs and by possibly lowering your risk of chronic medical conditions.
Here is a simple fish starter made using Tuna and a few ingredients that together make up the Moroccan taste....

Dish #407 - Avocado & Mango Salsa

Avocados are a creamy, buttery fruit grown in warm climates and often enjoyed in Mexican and South American cuisine.
Last weekend we had been to Coorg, and my friend gave me some fresh Avocados grown in their own estate...In India its commonly known as "Butter fruit"
Also known as an alligator pear or butter fruit, the versatile avocado is the only fruit that provides a substantial amount of monounsaturated fat (the healthy kind). Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.
The avocado is a rather unique type of fruit.
Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.
These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a "Super food"… which is not surprising given its health properties.
I personally love Avocado milkshake but now I decided to try some new dishes with them.
This dish is the first of them and incredibly delicious. This Salsa can be eaten by itself or served as a side dish with any grilled vegetable or sea food.

Dish #406 - Turkish Chicken (Grilled)

A simple easy to make Chicken grill dish....served with half boiled veges....a complete dinner in itself...
If you marinate it in advance and keep in the fridge it could be a perfect dinner after a long day at work...
Just get home from work, preheat the oven for 10 minutes and then put these chicken legs on to the grill...
By the time you are ready to eat the chicken will be ready....
You can grill the veges too or serve these with a fresh loaf of bread picked up on your way back home...

A perfect dinner....

Happy Ugadi - Ugadi Special Konkani Meal

Dish #405 - Cajun Prawns

During my recent trip to California USA, I had been to these chain of restaurants "Bubba Gump Shrimp Co" and whoa... what an amazing menu they have....almost everything there was Shrimp/Prawns/Lobster... I was totally amazed...had couple of meals in these restaurants and totally loved the food...
And every time I ate there I missed my daughter so much, as she loves prawns, and I decided that I am going to make some "Bubba Gump" inspired dishes when I get back to Bangalore.
One of the dishes I had there was this bucket full of prawns cooked in Cajun Spice.
This was the first time I tasted the Cajun Spice and loved it...
Now after getting back to Bangalore I even managed to find the "Cajun Spice" in one of the Online Grocery stores and today I made these yummy prawns in Cajun Spicy sauce.

Its just lip smacking delicious....and very easy to make...
You can serve these with home made Garlic bread or Corn on the Cob to make a complete meal....

Dish #404 - "Dhabewali Chicken Curry" @ Home - Simple North Indian Highway Style

"Dhaba's" are the roadside shacks/hotels/restaurants on North Indian highways which serve freshly made local cuisine.
The dhaba's on the road from Delhi to Jaipur/Chandigarh, Patna to Darjeeling, Ranchi to Nepal, Delhi to Varanasi/Haridwar/Dehradun/Shimla have some amazing dhaba's where the food is lip smacking good and also hygienic.

In Southern Indian we rarely find "dhaba's" and the few are replaced by McD and Cafe Coffee day.

Anyway for those who have done lot of road trips in North India, would have surely eaten this chicken curry with fresh "Phulkas". You will find this curry at almost all of the dhabas that line the highways in northern India.
Easy to make, no fuss recipe which also goes perfectly with steaming Basmati rice.
Got a few tips on this recipe from a chef friend, but did a few attempts with my own trials and errors to perfect it...
Here goes....

3 years of Blogging recipes.... ........ ......... ........ ......... ...... #403 - Special treat "Choco Shahi Tukda"

Its exactly 3 years since I started sharing my recipes with you....
Its been a wonderful journey so far...have enjoyed every bit... I know I have not been very active last 2-3 months owing to the constant travelling I have been doing since October...
But yes over the last 3 months have been to some of the places which are best known for their food...
Learnt some "Thai dishes" in Krabi Island in Thailand....And then a trip to our very own Chennai famous for the yummy Chettinad cuisine.
A small trip to interior Kerala where I had some really delicious kerala tribal food and some lip smacking new Mangalorean dishes...
And then couple of weeks in Los Angeles, Southern California mostly dominated by Mexican food.
So last 3 months have been just eating rather than cooking.
Now have a list of dishes (recipes) which I picked up during all this travel, and will blog them shortly.

But for today to celebrate 3 years of my blog, I made a sweet dish...a slight twist to the famous dessert invented by Chef "Sanjeev Kapoor"

Easy and Super quick to make.

Ingredients:

Milk - 1 ltr or Condensed Milk - 250 gms
Sugar - 4 tbsp
White Cardamom/Elaichi - 4 - peeled and finely crushed/ground 
Plain white bread/Toasted Bread - 4 slices
Roasted nuts ( Almonds/Pistachios) - 1 handful
Ghee or butter - 1 tbsp (to fry plain bread - incase you dont have toasted bread)
Plain milk Chocolate - 200 gm bar

Method:
If you are using Condensed milk just keep it in refrigerator for 30 mins to cool.
If you are using normal milk, then bring it to boil, add the sugar stir continuously and keep boiling the milk till it reduces to 1/3 or 1/4 the quantity.
Then add the ground cardamom, allow to cool normally and then keep in fridge for 30 mins.

Meanwhile, if you do not have toasted bread then toast the plain white bread either in the oven or on a tawa/griddle using some ghee so as to make it golden brown.

Cut the bread before toasting into the shape you desire, I have cut the bread in triangles and then toasted on a tawa using ghee.

Now take a microwaveable flat dish, arrange the toasted bread slices as desired, keep some cubes of chocolate on the center of each of the bread pieces, and microwave for 30 secs to 1 minute till the chocolate begins to melt.
Then remove the dish from the microwave and slightly spread the melted chocolate on the slices as desired.
Now pour the condensed milk over the bread slices, leaving aside the chocolate part.
Garnish with roasted dry fruits before serving.

My dish No. 402 - "Kulith kele Koddel" or Horse gram raw & raw banana in garlic seasoned coconut gravy - A Konkani curry

Here's yet another konkani delicacy that I make quite often, but somehow not had the time to blog it...
A very simple curry but very aromatic and delicious...perfectly goes with steaming white rice...