Chocolate Fruit & Nut Rocks

I don’t really indulge in chocolates as women are known to be but yes I enjoy eating chocolates, specially when  ‘m feeling a li’l  low it does wonders for me… Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration but according to me the best chocolate to cook at home is dark one, therefore I have used the same to make these yummy chocolate Rocks..One can also use different combinations of these three and develop a flavor as per their own preference..

INGREDIENTS:-

Dark Cooking Chocolate: 1/2 Cup

Mixed Nuts: 1/4 Cup (Almond,Cashew nuts,Walnuts, Raisins.. etc)

METHOD:-

• Roughly Chop nuts (except raisins).

• Dry roast nuts in a pan.

• Roughly chop chocolate into small pieces so that its easy to melt.

• Melt chocolate in a double boiler ( heat water in a pan,  keep the bowl of chocolate over it take care that the bowl should perfectly fit over the pan so that steam doesn’t escape at all from sides.)

• Once the chocolate melts remove it from heat and stir it with spoon to  make the chocolate glossy. (Don’t heat the chocolate for long remove as soon as it melts)

• Add roasted nuts to it and mix well.

• Drop a spoonful of this mixture on flat base with the help of two spoons.
• Garnish this with nuts & keep  in fridge for 5 mins to set.

• You can wrap them in colorful wrapping papers and gift them to family & friends.

Note: Do take care that not a single drop of steam or water goes into chocolate as it will spoil the texture…
Sending this recipe to Kavi’s Jingle all the way

Mix Vegetable Kadhi (Vegetables with Tangy Curd Sauce)

Whatever goes into making this dish is super duper good for health… curd, gram flour and lotssss of veggieess… and it tastes so good with steamed rice.. The basic version of this in north India is Kadhi Pakori (Gram Flour fritters) which tastes really good but  not so health so this is the best way to enjoy this yummy tangy dish…

This quantity will serve 4-5 people..

INGREDIENTS:-

Sour* Curd: 1 Cup Besan/Gram flour: little less than 1/4 Cup Water: 2 1/2 Cup Oil: 3 Tbsp Mustard seeds: 1/2 Tsp Whole Red Chillies: 2-3 nos. Ghee: 1 Tbsp

Salt: to taste Dry Mango Pwdr: 1/4 Tsp Red Chilly Pwdr: to taste Coriander Powder: 2 Tbsp Turmeric: 1/2 tsp Diced Vegetables: 1 1/2 Cup (Cauliflower,Potatoes,Beans etc.) Frozen Peas: 1/4 Cup

METHOD:-

• Beat curd till smooth add besan & mix properly, there should not be any lumps.
• Add all the spices & mix properly.

• Add water & mix well.

• Heat oil in a wok add mustard seeds and 2 whole red chillies, when it splutters add curd mixture and veggies.
• Bring this to a boil on high flame, stirring continuously.

• After 1st boil turn the flame slow and let it simmer for 20 mins. stirring in between.

• For Tempering: In a Tadka pan/Big serving spoon heat ghee add mustard seeds & 2 Whole red chillies and pour over kadhi.
• Serve hot with steamed rice and chapati.

* If the curd is not sour add more dry mango powder.

Piiizzzzzaaaa (Thin Crust)

All of us have had many varieties of pizzas and have our own favourites among ‘em, like wise mine was gourmet pizza at dominos that too cheese burst :p but, before our Goa trip.. there I had this thin crust crispy pizza with aubergine slices at Magic Italy @ Palelom Beach Goa….it wass so dammmm gud.. but as you know can’t order this pizza netime I feel like, so tried it at home and came out realllyyyy guuudd…sharing the recipe with you so please try it and this quantity will make 3 medium pizza…

INGREDIENTS:-

For the Pizza Base:- Refined Flour(Maida): 2 Cups Dried Yeast: 2 Tsp20 Sugar: 2 Tsp Salt: to taste: Water: 3/4 Cup Refined Oil: 1/4 Cup

For the Topping:- Round Aubergine/Brinjal : 1/2 Small Sweet Corn: 1/2 Cup Capsicum: 1 Medium Tomato: 1 Medium Onion: 1 Medium Pickled Jalapenos: Few Slices Pizza Cheese*: to taste :) Pizza Sauce: 4-5 Tbsp Pizza Seasoning: 3-4 Tbsp

METHOD:-

• Heat water till lukewarm dissolve sugar, add yeast and keep it for 15-20 mins at a warm place.

• It should become frothy as shown in picture below other wise don’t use it.

• Add salt to the flour then slowly make soft dough using the yeast mixture add more water if required.
• Knead the dough very nicely for 10 mins applying refined oil in between.
• Keep the dough in a bowl and apply oil nicely on all sides so that it doesn’t dries up or stick to the bowl.

• Let it rest at a warm place for 1 1/2 hr and it will increase in size as shown in picture below.

• Punch it back to the original size and keep it again to rise for 1 hr.
• Meanwhile cut aubergine into slices apply salt and keep aside.
• Roughly chop all other veggies.
• Wash the aubergine slices and grill in a pan with li’l oil.
• Divided the dough into 3 equal parts and roll it into big circle applying dry flour.
• Apply sauce over it then put veggies, sprinkle pizza seasoning and salt if required, aubergine slices and grated cheese.

• Bake this in a pre-heated oven for 20 mins at 200 degree.
• Yummyyy thin crust pizza is readyy…

Note* If you want normal crust not thin crust then divide the dough into two equal parts and this quantity will thus make 2 Pizza.

Pizza Sauce

This is a not just a pizza sauce (as I ‘ve named it) for me but a very versatile sauce . I use it in making  sandwiches, pastas, salads, calzone, panzerotti, wraps etc.etc….so it becomes really interesting that we can make so many different dishes with this one sauce… :) and the recipes for ‘em I’ll surely post on my blog…

I bought this non stick pizza tray few months back but couldn’t use it due to shifting n all but m so happy I finaalllyyy used it… yippiieee..

INGREDIENTS:-

Tomatoes*: 6 medium Onion: 1 Medium Garlic: 4-5 Cloves Oil: 2-3 Tbsp Water: to boil + 1/2 Cup

Salt: to taste Red chilly Pwder: to taste Tomato Ketchup: 1 Tbsp Sugar: 1 Tsp Pizza Seasoning: 2 Tbsp

METHOD:-

• Make slit on tomato’s skin and keep it in boiling water for 10 mins (until the skin starts tearing apart).

• Take off the skin of tomatoes once its cool and make puree.
• Chop garlic & onion finely.
• Heat oil in a pan add garlic sauté for few seconds then add onions and cook till water dries up.
• Add tomato puree, salt, red chilly powder & water.

• Cook for 5 mins then add tomato ketchup, pizza seasoning and sugar.
• Cook till sauce like consistency and oil separates.

 

• Check seasoning and adjust if required.
• Sauce is now ready to be used.

* I used 3 country tomatoes as they are more sour but if you are using normal ones add li’l vinegar to your sauce.

Pickled Jalapeño

First time I ate these Jalapenos at Dominos in their  Veg. Extravaganza Pizza, didn’t like it much that time but later on developed a taste for it. I thought this will also be really expensive like all other exotic ingredients but its really not… Its super easy to make ‘em at home and can be stored in sterilized bottles for few months like we store our Indian pickles… I made it with less quantity to start with but off course one and increase and decrease the quantity as they prefer…. 

INGREDIENTS:-

Bhavnagri Mirchi: 4 Big Piece Vinegar: 1/2 Cup

Water: 1/4 Cup Salt: To taste

METHOD:-

• Cut Chillies (Mirchi) into thick slices.
• Take add vinegar, water, salt and sliced chillies into it.

• Boil It for 5-7 mins and store it in a sterilized bottle once cool.

 

• Keep it in fridge for two days to get mature.
• Pickle is now ready to use….

Corn & Peas Pasta Salad

It happens to a super hit recipe in my family and most of the time I cook it just to see that glint in Vikas’s eyes when he eats this salad. Yeah its a salad but can be served as a full dress meal for lunch or dinner and this quantity will serve 2-3 people..

I had used Penne pasta but one can choose which ever he/she likes even spaghetti can be used for this dish.

 INGREDIENTS:-

Penne Pasta: 1 Cup Tomato: 5-6 Medium Mayonnaise: 3-4 Tbsp Capsicum: 1 Medium Oil: 2 Tbsp Garlic: 3 Cloves Onion: 1 Medium Salt: To Taste

Red Chilly Pwdr: To Taste Tomato Ketchup: 1 Tbsp Pizza Seasoning: 1 Tbsp Sugar: 1 Tbsp Olives: 3 Piece Frozen Sweet Corn: 1/3 Cup Frozen Peas: 1/3 Cup Water: 1/2 Cup + to boil

METHOD:-

• Boil Pasta in salted water till al-dante.
• Roast capsicum on gas till black marks appear on its skin and chop.
• Mix mayonnaise, capsicum, pasta and keep aside.
• Make slit on tomatoes skin and put it in boiling water for mins. then remove the skin.(I used 2 country tomatoes as they are more sour then the normal ones if you are using the normal ones  then add li’l vinegar to the sauce).
• Put tomatoes in a blender and make puree.
• Heat oil in a pan add chopped garlic sauté a bit and add onion cook for 3-4 mins.
• Add tomato puree, water, salt and red chilly powder and cook till sauce like consistency.
• Add tomato ketchup, pizza seasoning, sugar then check seasoning and adjust if required.

• Add peas, corn & olives to the sauce and cook till peas are soft. ( I used frozen peas if you are using fresh ones the add it before so that the are cooked properly).
• Add this sauce to pasta and keep in fridge once it reaches room temperature.
• Serve it cold.

Sending this for Legume Love Affair – 42

Chocolate Mocha Shake

This post is my fourth post for Blog Hop and it has been a very good experience so far…My  this week’s partner is Anamika and she has so many good recipes to choose from that I just got confused what to make… mayb thats why got a li’l late to post :) well then I chose this milk shake as my brother is here with me and he complaints at times that “you make other things but not shakes & drinks” as he likes ‘em a lot.. So this is for my loving brother…

INGREDIENTS:-

Milk: 1 1/2 Cup Coco Powder: 2 Tbsp Vanilla Ice-cream: 1 1/2 Scoop

Crushed Chocolate: 1/4 Cup* Coffee Powder: 2 tsp Powdered Sugar: To Taste Crushed Ice: 1/4 Cup(optional)

METHOD:-

• Mix all the ingredients in a blender and give it a good mix.
• Pour into glasses and serve chilled.

*Use very thin crushed chocolate as if the pieces are big it will    not blend properly with the milk shake.

Sending this for Jingle all the way 

Lehsun & Kachri Chutney(Garlic & Cucumins Pubescens Chutney)

I am very fond of eating this chutney with pooris (made a day before and grilled of tawa) and a cup of hot tea OMG there’s no better breakfast for me in winters… but if not puri it tastes so very good with stuffed hot  parathas… trust me you’ll love it….

Its made with the fresh ones during the season but for the rest of the year it is dried and stored.. I got it from my grandma but one can get it from the market as well… :)

INGREDIENTS:-

Garlic: 10-12 Cloves Kachri (Cucumins Pubescens): 3/4 Cup Salt: to taste Reed Chilly Pwdr: to taste

Water: to grind Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Asafoetida: a pinch

METHOD:

• Peel garlic cloves.

• Grind coarsely garlic & kachri in a mixer with little water.
• Heat oil in a pan add cumin seeds, asafoetida  & when it crackles add the chutney.
• Add salt and chilly powder to taste but as its chutney that to from Rajasthan make it a li’l spicy.

• Serve it with hot parantas, puris chapati, bread…… the way you like… :)

Deep Fried Indulgence: Cheese Bread Rolls

by Neetu

 

Women indulge in Chocolates but  for me its Cheeseeeeeeeee… Yes I love cheese  but ever tried bread rolls with Cheese so thanks to Radhika’s blog hop I was paired with  Anamika this week and she had this awesome recipe in her blog which gave bread rolls a whole new taste by adding cheese to it… I have made this recipe as per Anamika’s direction but gave a li’l variation just  by roasting the stuffing, hope you’ll enjoy this…

 INGREDIENTS:-

Bread Slices: 10 Boiled Potatoes: 2 Medium Boiled Peas: 1/4 Cup Capsicum: 1 Small Carrot: 1 Small Cauliflower: 1/2 Small Onion: 1 Small

Cheese Cube: 2 Grated Salt: to taste Red Chilly Pwdr: to taste Dry Mango Pwdr: 1/2 Tsp Cumin Seeds: 1/2 tsp Oil: 1 Tbsp Water: to wet the bread slices oil: to deep fry

METHOD:-

• Grate Carrot & Cauliflower and finely chop capsicum & Onion.
• Mash Boiled peas & potatoes.

• Heat oil in a pan add cumin seeds and when it crackles add the  grated veggies and roast till the water is evaporated.
• Then add the spices and mashed potato mixture, mix well and check seasoning, adjust if required.
• Pan roast it for 4-5 mins stirring in between then take off from the gas and let it cool for some time.
• Take the bread slices and soak it in water for a second and then keep the slice flat on your palm and with other hand squeeze the water.
• Tear the corners of the bread and waste them.
• Put the stuffing over the bread slice and the put grated cheese the again put some stuffing and roll the bread into oval shape.

• Meanwhile heat oil in a wok.
• Deep fry the rolls and serve hot witch tomato ketchup or mustard sauce.

Sending this for Sinful Delights, Snacks Mela 

Badi Papad ki Subzi (Lentil Nuggets in Curd Gravy)

Yet another  authentic recipe from Rajasthan which is made using the moong daal nuggets also known as “Mangodi” in other parts of the country…as mentioned in my earlier post  "Gatte ki Subzi" that in authentic Rajasthani cooking there is a limited use of fresh ingredients therefore these nuggets are also dried and stored in containers for few months and used as & when required.. also the gravy for the curry  is made using the ground spices, water & Curd only…

INGREDIENTS:-

Badi/Mangodi: 1/2  Cup Papad: 1 Piece Water: 21/2 – 3 Cups Curd: 1/3 Cup Ghee: 2 Tbsp Cumin Seeds: 1/2 Tsp

Asafoetida: 1/4 Tsp Salt: to taste Red Chilly Pwdr: to taste Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Dry Mango Pwdr: 1/2 Tsp

METHOD:-

• Crush the Badi coarsly keeping a kitchen towel under it.

 

 

 

 

 

 

 

 

• Heat ghee in a pan and add cumin seeds and asafoetida, when it crackles add crushed badi to it and roast till light brown and fragrant.
• Meanwhile boil the water in an another pan.
• Add boiled water to the roasted badi & then all the spices except dry mango powder and let it simmer on slow flame for 20-25 mins until it becomes soft and the raw smell is gone.

• Meanwhile roast the papad as shown in the picture and beat the curd with a fork and add dry mango pwdr to it.
• Once the badi is cooked, break papad into small pieces and add to it then add the curd.

• Check seasoning and adjust if required and if the gravy is too thick the add more boiled water to it.
• Cook it for another 5-6 mins and serve it hot with chapati or rice.