ROSE STRAWBERRY KALAKAND

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INGREDIENTS
250 gms cottage cheese (Paneer)
3/4 cup condensed milk
10-15 strawberries
2 tbsp sugar
1 tsp rose syrup
1 tbsp ghee (clarified butter)

METHOD
Wash and roughly chop strawberries. In blender, blend strawberries and 2 tbsp sugar to make paste.

Crumble paneer with hands (don’t make paste).

In heavy bottomed pan, mix together crumbled paneer and condensed milk and cook on medium flame, stirring continuously. Keep scraping the edges too. Once the mixture becomes thick add strawberry puree in it and cook on medium flame till it becomes thick and leaves the sides of pan. Add rose syrup and give a good mix.

Turn off the flame and transfer it greased quarter plate. Spread it evenly all over. Keep in fridge for 1-2 hours.

Slice it as per your desire and serve.

Preserve leftover in fridge.

KEEP PANEER CRUMBLE FOR GOOD TASTE AND TEXTURE.

IF STRAWBERRY IS TOO SOUR ADJUST SUGAR LEVEL ACCORDINGLY.


Pictorial:

1. Crumble paneer.

2. Add condensed milk.

3. Give it a good mix.

4. Take heavy bottomed pan, add ghee and cook it on medium flame till it thickens.

5. Blend together strawberries and sugar.

6. Add strawberry puree.

7. Cook again on medium flame stirring continuously till it becomes thick and leave sides of pan.

8. Grease plate and spread hot mixture on it and spread evenly all over. (I used quarter plate since the quantity was less).

9. Keep in fridge to set for 1-2 hours. Slice it and serve.

10. Serve

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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