Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)
Preparation
Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in
a
flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown.
Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if
a
microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to
around half
of the origi- nal volume.
Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other
flavouring that
you may want) to the Half and Half. Heat for a few minutes.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool
for
a few hours in the fridge.
97. Pulikacchal
Ingredients
Soaked tamarind about the size of a large lemon
1 1/2 tbspn jaggery
2 tbspns sesame seeds roasted dry
6-8 green chillies, slit into two (add more for spice)
2 inch ginger cut into thin strips
1 tspn mustard seeds
1 tspn chana dal
3-4 tbspns oil, preferably sesame
good pinch asafoetida
pinch turmeric
curry leaves
Preparation
Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp.
When
you have a about a small bowl full, set aside.
Warm oil, season with mustard seeds first. When they start to pop throw in red chillies, chana dal,
asafoetida
and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind
extract
carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till raw smell disappears and the
sauce
has reduced to one-third or thickened yet spoonable.
Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add this at the
end
to the pulikacchal Mix well so there are no lumps.