Mishti Doi

The extremely popular Bengali mishti doi is a very thick cake-like yogurt sweetened with sugar or gur and allowed to ferment in an earthen pot.

One of my defining principles in the kitchen is to keep things simple, and when a relative passed on this extremely quick and easy treat I added it to my repertoire instantly. Of course, you could go the traditional way and boil the milk, set the curds etc to make it, but this simple recipe cuts out all the fuss and achieves almost identical results. I say almost because I've never tasted it, mine or the original, milk products being something of a no-no for me. But, every Bengali I have ever served it to has instantly fallen in love with it. Dont start counting calories though!!

The following is the recipe for the traditional mishti doi. Be careful not to overbake, it can get dry. If you want a slight change, add some powdered elaichi to it before baking or garnish with pistachios, almonds and saffron strands while serving!

Mishti doi (dahi)
Serves about 4 people

1 tin condensed milk
3-4 heaped tblsp. yogurt (depending on taste)

Mix the above ingredients together in your favorite baking pan. Bake in a 350 deg F oven for 15-20 mins (or until the sides separate from the pan). Serve cold.

Halwa Kaddu

Halwa Kaddu is a variety of pumpkin which is green on the outside and yellow or pale inside. It is supposed to be loaded with nutrients. Excuse me for using too many punjabi words for ingredients, I will try to put in as many hindi/english translations as is possible for me.

250 gms Kaddu
half cup diced onions
qtr spoon methi seeds (methre), fenugreek
half spoon sugar
salt, turmeric, lal mirch acc to taste (1 teaspoon, half, half is my preference respectively)

chop the kaddu into quarter inch peices and wash.

In a pan heat a little oil/ghee/desi ghee and throw in the methi seeds. Let the seeds sputter till rosy and throw in the onion. Fry the onions till clear, dont brown. Toss in the kaddu and mix well, sprinkle in salt,mirch,turmeric,sugar. Cover the pan well and lower the heat to the minimum and let sit for 15 mins or so or till the kaddu get very very tender. Mash it a bit and stir well.

Eat with Rotis