Baked Aam Doi / Bhapa Aam Doi (Sweetned Mango Curd)

A very easy and a one pot quick dessert where there is no chance to go wrong..Its a No fuss, No mess, No hard work, No load, but yes, A healthy and a quick dessert..A baked Mishti Doi, a well known Bengali dessert which is made with curd. You can make a flavored Doi as i did. To bid adieu to mangoes of season, tried my hands with one more mango dessert which is super yummy and was easy too...Have a look below for the recipe....

 Ingredients:

1 can Condensed Milk

1/2 cup room temperature Milk  (Full fat or low fat, up to you)

1 cup Full Fat Curd / Yogurt Strained (Basically a hung curd or Greek yogurt, which is more creamier)

2 ripe mangoes

and some sliced Pistachios for Garnishing... 

Recipe:

• Strain the Curd in a Muslin cloth tied over tap for 30 minutes. Let the water part strained out of it.
• Meanwhile Wash, peel and roughly cut the ripe mangoes.
• Now Empty Condensed milk can, Milk, Full Fat Strained Yogurt and roughly cut mangoes in a mixer jar.
• Blend all until smooth and pour the mixture in to a baking Mould. 
• Preheat Oven at 140 degree Celsius.
• Bake the Mixture for 25-30 minutes in Preheated oven.
• Once done, bring the set curd out from oven and allow it to cool. 
• Garnish it with sliced Pistachios.
• Refrigerate for 2-3 hours and here you are ready to serve, A Chilled Aam Doi.

Wasn't it easy and quick? Do try today and you too will fall in love with it....

Patta Gobhi (Cabbage) Kofta Curry

Ingredients:

Patta Gobhi (Cabbage) Kofta Curry

Kofta:
2 cups very finely shredded patta gobhi (cabbage)
1 cup besan (gram flour)
1/2 cup chopped onion
1 tsp red chilly powder
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp Ajwain
1/2 cup fresh chopped coriander leaves
Salt to taste and
Oil for frying
Black salt for seasoning koftas

Curry:
1 tbsp oil
Pinch of asafoetida powder (Heeng)
2 medium tomatoes puree
1/2 tsp ginger paste
1/2 tsp green chilly paste
2 tbsp curd
1 tsp fennel powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilly powder (or adjust it to your taste)
1/2 tsp mix of grounded black pepper and cloves
1 tsp corn starch paste (dissolve corn starch in 2 tsp of water for its paste)
1 bay leaf
Salt to taste

For garnishing:
Chopped fresh coriander leaves

Recipe:

Kofta:
Mix finely chopped shredded cabbage with onion, gram flour, red chilly powder, ginger paste, turmeric powder, cumin powder, ajwain, coriander leaves and salt to taste. Add water and make very thick batter for koftas. (Should not be like a dough but).
Heat oil in pan. Fry koftas in it until crisp from outside and still soft from inside on a medium flame. Once done keep it aside. Season it all with a very little black salt..

Curry:
In a pan add oil and heat, now add bay leaf, pinch of asafoetida powder, tomato puree, ginger paste, green chilly paste and all dry spices listed above in curry ingredients. Now add little water, corn starch paste, and curd. Keep stirring for about few seconds and add those fried koftas in it. Again cook for 1-2 minutes. Curry should be little thick.
Garnish with fresh chopped coriander leaves.
Serve it with plain paratha, naan, roti or with anything of your choice (can also serve with plain rice or lemon rice).

Serves: 4
Total Time: 30-35 minutes

Punjabi Kadhi Pakodi (Baisakhi Special)

Ingredients:

Punjabi Kadhi Pakodi (Baisakhi Special)

Pakodis:

1 1/2 Cup Gram Flour (Besan)
1 Medium small chopped onions
1 tsp whole carom seeds (Ajwain)
1 1/2 tsp of dry fenugreek leaves ( Kasuri methi)
1 tsp Red Chilly powder
1/2  tsp turmeric powder
Pinch of baking soda
Salt to taste
Oil for deep frying

Kadhi:
2 cups curd (dahi)
2 cups water
4 1/2 tbsp gram flour (Besan)
2 tsp Green chilly Paste
11/2  tsp Ginger paste
1 1/2 tsp Garlic paste
1/4 tsp turmeric powder
4-5 Cloves (Laung)
Salt to taste

Tempering:
11/2 tbsp Ghee
1 tbsp olive oil
1 tsp cumin seeds
Pinch of Asafoetida (Hing)
1 tsp of dry fenugreek leaves ( Kasuri methi)
4-5 curry leaves
1 tsp Red chilly powder
2 Whole Kashmiri Red chilly

Recipe:

Kadhi
In a deep Pan Mix curd with water, gram flour, green chilly paste, ginger paste, garlic paste, turmeric powder and salt till smooth and no lumps. Now bring the mixture to boil. Mean while make pakodis.

Pakodis
In a bowl Mix gram flour with little water (to make thick batter), chopped onion, carrom seeds, dry fenugreek leaves, turmeric powder, red chilly powder, baking soda and salt to taste. Heat oil in a pan and once done deep fry pakodis till crisp and golden brown from outside. Use tissue paper for draining out extra oil. Keep aside

 Now once the Kadhi mixture comes to boil add pakodis in it. Now its time for tadka  (tempering). (keep simmering on a low flame, you will require a little water at this point of time about 1/2 cup, as after adding pakodis, kadhi becomes thick).

Tempering.
In a small pan pour olive oil, ghee and add cumin seeds, Once it splutters add hing, curry leaves (be careful
while adding curry leaves, as it pops up suddenly), dry fenugreek leaves, whole kashmiri red chilly and lastly, red chilly powder (While adding red chilly powder turn off the flame as it burns and turns black easily). Pour the tempering in simmering kadhi pakodi. Cook for few minutes after tempering. And serve hot. Garnish it with Coriander leaves. (I even garnish with hot ghee mixed with Red chilly powder, and pour it while serving)

Baisakhi Special (Kadhi Pakodi)

Notes: 1) It is advisable to make pakodis first so that it comes to room temperature before adding it to kadhi.
2) As in pakodi mixture itself we have used baking soda to make it soft. But if you do not want to use soda than after frying add pakodis immediately in water and let it remain until it comes to room temperature, it will turn soft. But it is advisable to add soda if possible.

Serves: 4
Time: 20-25 minutes (overall)