Riccotta Cheese Ras Malai

This was the first dessert I ever learnt in my life. A friend of mine had this recipe from her sister and thats how I got to know this dish. Its easy to make and a delicious dessert that i can whip up in a couple of hours without having to work really hard. I always feel the day had been long and hard at the end of a finished dessert. I had a bite after I finished my dessert to say my Mmm… and aaah and I wanted more.

I use Part skim ricotta chees for this dessert. You can use the whole one too if you want.

1 15 oz tub of part skim ricotta cheese
1 cup of sugar ( My cup measures 160ml)
1 cup evaporated milk
1/2 cup whole milk ( optional, instead u can use evaporated milk )


Remove the tub from the refrigerator and let it defrost to room temperature.

Once the cheese comes to room temperature, In a mixing bowl take the cheese and 3/4 cup of sugar and beat until its light and fluffy.

Meanwhile, preheat the oven at 375 F and pour the mixture into a baking dish and bake the mixture for 30 minutes. Do not let the mixture to brown

Test with a cake tester or toothpick as for a cake and check if the cheese is intact and no ingredients stick to the tester. Remove from heat and let it cool

Cut into equal pieces with a plastic knife slowly and gently place in a bowl. Make sure that they don’t break

Warm the evaporated milk with the remaining 1/4 cup of sugar , Do not heat too much. The milk should be warm and not cold.

Pour the warm milk onto the cheese pieces . crush 4 cardamom pods , slice a few almonds and garnish.Refrigerate until chill and serve cold.

This is my entry to Tara’s Sugar High Friday event hosted on Seven Spoons. Thanks to Bee n jai’s blog jugalbandi , I got to know of the event from their blog.

Ricotta Cheese Ras Malai

Saboot Masoor Dal

Saboot or whole masoor dal doesnt look as pretty as split masoor dal, instead it looks a muddy brown but tastes super yummy as the split dal. I turned to trying the saboot masoor because of the nutritional value . An Iron and protein rich dal which is on my most often cooked list. The best part is it can be eaten with both rice and roti and goes well with brown basmati rice. What more can I ask for??


1 cup whole masoor dal
1 chopped onion
1 chopped tomato
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon of cumin seeds
1 bay leaf
1/2 inch cinnamon stick
1 cardamom
1 clove
1 teaspoon of dhania and jeera powder
Oil, salt to taste

All you need to do is take the masoor dal and 3 cups of water, a pinch of turmeric in a pressure cooker and cook until 2 whistles and remove from heat. Just after the dal is done, in a wok , heat oil and add the cumin seeds and all the Khara Masala (whole spices) and saute for a minute. Add the chopped onions, ginger, garlic paste and cook until golden brown and then add the tomatoes , dhania , jeera powder and cook till the oil separates. Add the cooked dal and simmer for 5 minutes until the flavors blend and serve with hot phulkas or rice.

Vankaya Mudda Kura

Vankaya Mudda kura is the simplest of all curries that I can think of. Hassle free and one doesnt have to work towards keep the vankaya intact , in fact it has to be a paste. Comfort food as far as it concerns me and K’s least favourite vegetable. My parents ensured that Vankaya was not on the menu for our wedding. He gave in to eat it because it his mother’s most often cooked and favourite vegetable. My mother’s favourite too,’Cos its the easiest!

6 purple indian brinjals
1×1 inch ginger piece
3 green chillies
A pinch of turmeric
A pinch of asafoetida
A teaspoon of tamarind extract
Coriander sprigs for garnish
Oil, Salt to taste

For the Popu:
2 teaspoons of Chana dal
1 teaspoon of Urad dal
1 dry red chili
I teaspoon of mustard seeds
A few curry leaves

Heat oil in a skillet and do the popu by adding chana dal. urad dal, red chili, mustard seeds and curry leaves. Once the mustard sizzles, add the asafoetida and turmeric and and then add the longitudinally cut brinjal pieces.Always preserve the cut brinjal in water and add a pinch of salt. This stops the brinjal from turning black and bitter.Add required salt to the brinjals in the skillet. Then crush the green chilies and ginger in a mortar and add to the brinjals and cook covered for 10-12 minutes. Stir once and add the tamarind extract ,cook for another 5 minutes. The brinjals should become pasty. Remove from heat once done and then garnish with coriander sprigs and serve with rice.