Chocolate Fudge- Yummy to Tummy!!

This recipe is dedicated to my Best Friend!

Preparation Time: 10 mins

Cooking Time: Zero

Serves: 8

Ingredients

Condensed Milk - 250 gms
Marie Biscuits - 15 pieces
Drinking Chocolate - 3 tbsp
Cocoa Powder - 3 tbsp
Milk - 1/4 cup

Walnut - 250gms
Rum soaked raisins - 50 gms(optional)
Roasted Almonds & Cashews 6-12 pieces(optional)

Decoration

Grated white chocolate

Method

1. Powder Marie Biscuits.
2. Grind walnuts,cashews & almonds coarsly.
3. Sieve cocoa powder & drinking chocolate powder.
4. Mix condensed milk,powdered biscuits,powder dry fruits, raisins, cocoa powder & chocolate powder.
5. Add some milk if the mixture seems too dry,you should get the mixture of thick consistency.
6. Pour the mixture in a plate & allow it to set in fridge for 30 mins.

Now, decorate the fudge with grated white chocolate.Cut into pieces and serve.

Tip: You can add any dry fruits as per your choice, roast them a little bit for the crunchy flavour.You can add crushed wafer biscuits to the mixture too.

Semolina Fruit Muffins(Eggless)

I have tried the below recipe and it turned out to be very tasty muffins.Same recipe can be replicated for Cake too. So, its time to wear your chef cap and rush to the kitchen!!

Prep Time: 15 mins
Cook time: 20 mins
Serves: 6

Ingredients

1 cup Semolina(Suji)
1/2 cup whole wheat flour
1/2 cup plain flour (maida)
1 tsp baking powder
1/2 cup curd(dahi)
1/4 tsp soda bi-carb
1/4 cup melted butter/Olive oil/vegetable oil
1 cup powdered sugar
1/4 cup milk approx
1/2 tsp green cardomom powder
1/2 tsp vanilla essence

Dressing (As per choice):

1/2 tbsp riped mango cut pieces
1/2 tbsp blueberry Jam
1/2 tbsp plum pieces
1/2 tbsp mixed fruit jam
1/2 tbsp pine nuts
1/2 tbsp cashew nuts


Method

1.Sieve all the three flour, baking powder and soda together. Keep aside.
2.In a seperate bowl beat together the curd,powdered sugar,vanilla essence and oil until sugar is dissolved.
3.Now add the dry ingredients to this mixture, ensure that no lumps are formed.
4.Add milk and Beat with an electric beater at medium speed for 5 mins.
5.Dust the muffin moulds with little bit of icicng sugar.
6.Pour the batter in the moulds(only half fill them).
7.Now as per choice add cut fruit peices or 1/2 tbsp of jam or sprinkle pine nuts and cashew nuts on top.(Mix the dressing little bit with the help of spoon).
8.Microwave on pre-heated oven at 180 degree celcius for 20-25 minutes.
9.Remove from the microwave, cool slightly and unmould.

The semolina muffins appear little white even though they are cooked evenly, thus you can add little bit of kesar or yellow color in the mixture.

My Creation!!!



The most special moments in our life are the ones, when parents give you a warm hug...Isn’t it?



Love- By Swati

Lychee - On the ROCKS!!

Summer is special in India, because it brings some of the most relished fruits like Mangoes, Litchyees, Strawberries, Jamun and the list is long.

Litchyees which are known for their numerous health benefits is my personal favorite, the soft pulp melts in your mouth and you get lost in its sweetness. So, here is my recipe of a very simple and refreshing drink.

Preparation Time: 5 mins
Serves: 2

Ingredients

1. Lychee pulp(approximately 12 Litchyees)
2. 1/2 tsp Lemon Juice
3. 200 ml Water
4. 2 tsp Sugar
5. 1/2 tsp Rock Salt(also called Black Salt)
6. 60 ml Vodka (optional)
7. 3-4 Mint Leaves
8. Crushed Ice

Method

1. Put all the ingredients(except Vodka & chrushed Ice) in the mixer and blend until smooth (Sieve the mixture if needed).
2. Pour 30 ml of vodka in each glass and add crushed ice.
3. Now add the blended mixture and stir once.

Your rocking Lychee drink is ready for a gulp!! :)

Vada Pav with a Twist

As promised in the last post, I present you the Vada Pav recipe but with a little twist, the recipe looks lengthy as it includes the method to prepare chutneys(Coriander & Tamarind) too, but  actually it is very simple to make.

Vada Pav Recipe (with a twist)

Prep Time: 30 minutes

Cook Time: 15 minutes

Serves: 6

Ingredients:

Pav Buns - 6

Tamrind chutney - See recipe below

Corriander chutney - See recipe below

For the Vadas:

• Boiled Potatoes - 2 medium sized (Mashed)
• Boiled Peas - 50 gms
• Boiled sweet corn - 50 gms
• Peanuts - 50 gms (Coarsly Grinded in mixer)
• Cumin seeds - 1/2 tsp
• Green chillies - 1/2 tsp chopped finely
• Mustard seeds - 1/2 tsp
• Onion - 1 medium sized chopped finely
• Turmeric powder - 1/2 tsp
• Coriander leaves - 2 tsp
• Red Chilly Powder - 1/2 tsp
• Salt - to taste
• Garam Masala - 1/4 tsp
• Olive Oil - 1 tsp

 For Vada coating:

• Besan flour(Gram flour) - 1/2 cup
• Rava (Suji) – 2-3 tbsp
• Chilli powder - 1/2 tsp
• Salt - to taste
• Baking soda - a pinch
• Oil - to toast / deep fry

Method:

• Heat 1 tsp of oil in a non-stick pan on a medium flame and add the mustard seeds and cumin seeds, allow them to crackle and then add oninon and coarsly grounded peanuts. Keep Stirring till the onion and peanuts are golden brown in colour.
• Now add finely chopped green chillies, coriander leaves, boiled peas and corn. Mix evenly and press the peas slightly while stirring.
• Now add mashed potatoes and all the dry masala (Salt, red chilly powder,turmeric powder, garam masala) and mix well.
• Reduce flame for two minutes and remove the mixture from stove, allow it to cool for few minutes.
• Divide the mix into portions of size of a small ball. Smoothen by rolling between slightly greased palms.
• Heat the oil for deep frying on a medium flame.
• Meanwhile prepare the batter for coating the vadas,mix gram flour , suji, chilli powder,salt to taste and baking powder in a bowl and add some water to make smooth mixture, keep stirring for 5 mins.
• When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.
• Take one Pav bun (you can use wheat buns also), slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney on one side and coriander chutney on other side. Place a potato ball on the bun and fold over, pressing down gently.

Serving Suggestion:

Serve while the potato ball is still hot or You can also served them grilled like me with Green chutney and Tamrind sauce.

Coriander Chutney

This basic chutney is perfect for using as a dipping sauce with any kinds of snacks you love.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

• 1 bunch fresh coriander (approximately 200 gms)
• 1/2 raw mango (peeled)
• 2 green chillie
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp of cumin seeds
• 1/2 tsp of red chilli powder
• 1/2 cup of water

Method:

• Cut off roots from the coriander and pluck out very soft stems only. Wash them thoroughly with green chillies.
• Grind all the ingredients (washed coriander, chilli powder, salt, peeled and chopped raw mango, cumin seeds, sugar, water) into a smooth paste in a food processor.
• Chill and serve

Tamarind Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous snacks.

You can also make in large quantity and store it in a air-tight container (Keep it in Refrigerator)

Ingredients:

• 200 gms tamarind (remove seeds)
• 50 gms dates (pitted)
• 150 gms  jaggery or Sugar
• 2 cups water
• 1 tsp fennel (saunf)
• 1 tsp salt
• Red chili powder as per taste

Method 

• Put the tamarind,  chopped dates, jaggery and water in a saucepan and cook on a medium flame till the dates and  tamarind are soft.
• Turn off flame and allow the mixture to cool.
• Use a food processor or hand blender to blend mixture together into a smooth sauce.
• Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Bring the sauce to a boil and turn off.
• Allow to cool, then chill and serve.