Quick & Easy Kalakand

(12 pieces)
Prep time: 2 min
Cook time: 10 min 
Total time: 12 minutes 

If you have not tried kalakand, it’s a milk based melt-in-your-mouth Indian dessert closest to a mixture between a tres leches and milk cake if you had to compare it with something. Usually making kalakand takes time from creating you own cottage cheese to reducing the milk through a low simmer and continuous stirring. This recipe though is a quick shortcut and equally tasty!! 


  • 1 can sweetened condensed milk
  • 1 cup cottage cheese or ricotta 
  • 2 tbsp ghee or butter 
  • 1 tsp rose water or kewra water (optional)
  • 1/4 cup pistachios or almonds sliced 


In a vessel on a low flame, add the ghee. Then add in condensed milk and paneer (or ricotta) and mix well. Cook on a low flame stirring continuously until a thick mass is formed and begins to leave the side of the pan. The mixture should still be moist. Switch off the flame and add in the rose water and mix well. 

Transfer the kalakand to a greased baking tray. Fatten and spread evenly to about 3/4 inch thickness. Top with the sliced nuts. Refrigerate for about 2 hours to allow the kalakand to set and serve!

Tip: kalakand keeps good in the refrigerator for about a week. Remove the kalakand out of the refrigerator about 20-30 minutes before serving.

Mangalorean King Crab Masala

(6 servings)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
This spicy and sour recipe will have you drooling for more. I have been craving crab for a while and bought these amazing fresh king crab clumps/legs from Whole Foods the other day. Living in America it’s not too easy to find the Indian style crabs but king crabs are amazingly fleshy and easier to eat! I wanted to try making mangalorean crab recipes similar to what my mom and grand mom made and gave it a shot. It’s super simple and quick!

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Air Fried Potato Chops

(For 12 potato chops)
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Growing up my mum often made potato chops (curried mince meat wrapped in mashed potato and deep or shallow fried) for an evening snack. I was craving these last month and decided to use my air fryer to “fry” the chops. My mother usually made a flatter shape but I decided to make them round and added a yogurt Raita dip for the chops. The most important thing is to make the mince mix dry and to use older potatoes so they don’t split when you fry them!

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Crispy Cod & Onion Fritters

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Growing up in India, we always had onion fritters or ‘bhajiyas’ on a gloomy rainy day. I remember gobbling down crispy hot fritters with a mug of hot chocolate as a kid and it brings back warm memories! This weekend was similar weather in NYC. Was really cold (in the 30’s F), windy and continuous light rain, so I decided to make a variation of the fritters with cod and onion!

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Roasted Sesame Brittle

(12 Servings)

Prep time: 5 minutes
Cook time: 60 minutes

Total time: 1 hour 5 minutes

Sesame brittles are made in India during festivals as a dessert. They can be made in the form of balls known as ‘laddus’ or pressed flat like brittles called ‘chikki’. Usually a great dessert to make as a family together. The sweet once set can be stored in the refrigerator for up to 2 months!

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