Three Delicious Recipes To Savor The Richness And Flavor Of Milk In Every Bite!

Cinnamon Sugar Milk Toast

Serves 2

Milk toast is a classic childhood treat that is sure to bring a smile to your child's face. It can be whipped up in a jiffy and makes a satisfying hot breakfast or after-school snack. Serve it plain, or try topping it with peanut butter and sliced bananas.

Ingredients:

• 4 slices of whole wheat bread
• 1 cup milk
• 1 tbsp brown sugar
• 1/2 tsp cinnamon powder
• 1 tbsp almond powder (optional)
• Ghee for shallow frying

Method:

1. Cut each bread slice into 2 triangles and set aside.
2. Pour the milk into a shallow bowl and add the brown sugar, cinnamon powder, and almond powder (if using). Stir until the sugar dissolves.
3. Heat a large non-stick frying pan and add a generous tablespoon of ghee. Keep the pan on low heat.
4. Dip one bread triangle into the milk. Immediately lift it out and place it on the pan. Do not dip the bread into the milk for long, as it may become mushy. Repeat with the remaining slices.
5. Once the bottom of the milk toast has become brown and crispy, flip and toast the other side. You can drizzle a little more ghee if required.
6. Serve the milk toast hot or warm.

Hot Milk Cake

Makes a 7-inch cake

This old-fashioned milk cake is moist, flavourful, and just plain delicious. Dust it with icing sugar and serve it topped with fresh fruits and any dessert sauce of your choice.

Ingredients:

• 100g maida (flour)
• 15g cornflour
• 1 tsp baking powder
• 1/2 tsp salt
• 200g sugar
• 2 eggs (at room temperature)
• 60g unsalted butter, plus more for greasing
• 1 cup milk
• 1 tsp pure vanilla extract

Method:

1. Preheat the oven to 180°C.
2. Grease a 7-inch round or similar-sized pan with butter. Line the bottom with parchment (baking) paper and butter it as well.
3. Sift together the maida, cornflour, baking powder and salt. Set aside.
4. Grind the sugar to a powder in the mixer. Place the sugar in a mixing bowl and add the eggs. Beat the egg and sugar mixture using an electric mixer for about 2 minutes, until the color turns a pale yellow and the mixture triples in volume.
5. Heat the butter and milk together in a small saucepan until the butter melts.
6. Slowly pour the hot milk mixture into the eggs and sugar, with the mixer running on low speed. Add the vanilla extract. Slowly increase the mixer speed and beat well.
7. Add half of the dry ingredients to the egg mixture and mix them. Then, add the remaining flour and mix until fully incorporated into the batter. Pour the batter into the prepared pan.
8. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 5 minutes, and then invert it onto a cooling rack to cool completely.

Chaman Qaliya (Kashmiri Paneer in Milk Gravy)

Serves 3 to 4

Made without onions, tomatoes, ginger, garlic, or any other mainstays of our typical Indian curries, this milky Kashmiri paneer curry is delicately flavored with whole and powdered spices. Use good-quality paneer and milk for the best results!

Ingredients:

• 200g paneer
• 1 cup full-fat milk, divided
• 1 tbsp fennel (saunf) powder
• 1 tsp coriander powder
• 1/2 tsp ginger powder
• 1/3 tsp turmeric powder
• 1 tbsp mustard oil or ghee
• Pinch of asafoetida (hing)
• 3 cloves
• 1 bay leaf
• 2 cardamoms, lightly crushed
• 2 small cinnamon sticks
• 1 to 2 slit green chillies (optional)
• Salt to taste
• Pinch of garam masala
• 5 to 6 saffron strands

Method:

1. Cut the paneer into long, rectangular slices, about half an inch thick. Heat half a cup of milk, and when hot, immerse the paneer in the milk and set aside for 10 to 15 minutes.
2. Measure the fennel, coriander, ginger, and turmeric powders into a small bowl. Add 1/3 cup of water and stir well. Set aside the paste for 10 to 15 minutes.
3. Gently heat the mustard oil or ghee in a kadhai and add the asafoetida. Now, add the cloves, bay leaf, cardamom, cinnamon sticks, and green chilies to the oil. Stir and let the whole spices toast well. Add the spice powder paste to the kadhai and stir well. Bring the curry to a boil and then let it simmer.
4. Add the remaining milk to the kadhai.
5. Remove the paneer pieces from the milk and set aside. Now, add this milk to the kadhai.
6. Simmer the curry for about 15 minutes. Add the paneer and salt and cook for another 5 minutes. Add garam masala and saffron strands to the curry and stir well. Switch off the flame. Cover and let rest for 30 minutes.
7. Reheat the curry and serve it with steamed Basmati rice.

Ruchira Ramanujam writes a popular food blog, tadkapasta.com, with her partner Ranjini.