This dumpling with the flavours of spring onion is an excellent teatime snack.
Ingredients:
Husked black gram – 2cups
Chopped Green chillies – 2tsps
Chopped spring onion greens – 1/2cup
Eating soda -1pinch (optional)
Salt to taste
Oil for frying
Method:
Soak the husked black gram in water for two hours. Drain the water and grind it to a smooth paste. Rest it for few minutes. Then, mix the chopped items, salt and eating soda. Dip the fingers in water and take small quantities of the dough. Flatten and shape it like doughnut. Place a hole in the centre. Slide it in hot oil. Cook on both sides till it is crispy. Drain on to a paper towel. Serve hot with red chutney.
Chocolate truffle is a soft centered chocolate ball that resembles the tuber fungus truffle. It is traditionally made with a chocolate ganache centre, which is coated in chocolate, cocoa powder or crushed nuts. The chocolate ganache is nothing but thick double cream blended with butter and choicest flavourings or nuts. The center of the truffle is essentially soft.
I am presenting here a chocolate truffle that has a tweaked Indian dessert in the centre. It is soft in the centre but not very soft that it melts away when removed from the fridge.
Ingredients:
Dark cooking chocolate -150gms
Unsalted butter -10gms
Kaju katli - 50gms
Toasted almonds -25gm
Cashew nut – few
Butter paper – 1 sheet
Method:
Crush the toasted almonds and cashew nuts coarsely. Keep it aside. Melt 25ms of dark chocolate in double boiler. Remove from flame and add the butter and kaju katli. Stir over a low flame till is blended well. Next, add the crushed almond and allow it to cool. Then, place it in the refrigerator overnight. Next day, make small ball out it. Transfer back to the refrigerator to harden. Next day, melt the balance chocolate in a double boiler. Dip each of the prepared balls in the melted chocolate. When it is completely coated with chocolate remove and place it on a greased butter paper. Top it with crushed cashew nuts. Transfer back to the refrigerator to harden.
