Ricotta Cheese Kalakand

Ingredients
2 cups ricotta cheese, whole or part skim or skimmed
1 cup sweet condensed milk
1/2 tsp elaichi powder
1 tbsp ghee

Method:
1. Mix the ricotta cheese and condensed milk in heavy bottom pan.
2. Setting the stove on medium high, heat the above ingredients.
3. Halfway through, add elaichi powder and keep stirring the ingredients in the pan, till a golden brown Kalakand remains.
4. Grease a plate with ghee, spread the kalakand and let it cool. Garnish with nuts if interested and cut it into squares and enjoy.

The quantity of condensed milk can be increased if you like sweeter kalakand.

Baked Potato/Chick Peas Cutlet

Ingredients:
1 cup boiled chick peas
1 large boiled potato
1/2 cup onions, finely chopped
1/2 cup carrot, grated
1/2 cup bread crumbs
1 tsp green chili, finely chopped
1 tsp garam masala
1/4 cup egg, beaten
1/2 tsp chat powder
1 tbsp oil
salt, as required

Method:
1. Preheat oven to 365F.
1. Mix and mash chick peas, boiled potato. Add onions, carrot, green chili, garam masala, chat powder, salt and mix thoroughly.
2. Add 1 tbsp oil. Make round balls and flatten them with fingers. Take the flattened ball, dip in beaten egg and then in the bread crumbs. Place it on a cookie sheet covered with greased aluminum foil. Follow the same for rest the cutlets.
3. Place the cookie sheet in the preheated oven and bake for 30 minutes. Turn the cutlets around while baking in the oven and half way through the baking, spray some oil.
4. Enjoy the cutlets with some tamarind sauce.