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.
Almond rocks are very easy to make. They are also an ideal gift during the festive seasons of Navarathri and Diwali. It can be made for children’s birthday parties too as it is a hit with kids.
Ingredients
Dark cooking chocolate - 200gms
Almonds -100 gms
Method:
Dry roast the Almond and allow it to cool. Melt half the chocolate in a double boiler. Remove it from the boiler. Then, add the balance chocolate. Stir continuously till there are no lumps. This is known as tempering of chocolate. Next, add the roasted almonds. See that the almonds are evenly coated with chocolate. Spoon it in layers over a greased butter paper. Place it in the refrigerator to set.
Note: Any combination of nuts and dried fruits can be used make this recipe, but then it may be called chocolate rocks and not almond rocks.
American Chopsuey, which is served in most restaurants across India, is essentially a vegetarian dish. The Indian version of this American dish has crispy fried noodles topped with select vegetables cooked in sweet and tangy sauce. Interestingly, vegetable chopsuey has fried noodles with similar vegetables cooked in white sauce. A mixed version also exists, where small quantities of fried noodles are blended with the white sauce, stir fried vegetables and cooked noodles.
Ingredients:
Hakka noodles -1 packet
Pizza seasoning -1tsp
Chilli flakes - 3tsps
Tomato puree - 4tblsps
Tomato sauce - 4tblsps
Garlic paste -1tsp
Corn flour -5tsps
sugar -1tsp
Onion -2
Capsicum -1/2
Spring onion -6 to 7
Green peas -50gm
Cauliflower -50gm
Salt and oil -As required
Method:
Cook the noodles as per the instruction in the pack. Do not wash it with cold water. Drain and spread it on a plate. Keep it under the fan for 15 to 20 minutes to dry. Next, dust little cornflour over it and allow it to dry further. Then, deep fry them in oil till they are crispy.
fried noodles
To prepare the sauce:
Mix 1tsp of corn flour to half cup of water. To this add the tomato puree, tomato sauce, salt and sugar. Keep it aside.
Wash and chop the vegetables. Blanch the cauliflower and peas. In a frying pan fry the onion till they turn translucent. Then add the garlic paste, pizza seasoning and chilli flakes in quick succession. Next, add the blanched vegetables. Stir cook for few seconds. Then add the corn flour mixture. Stir cook for few seconds till the vegetables are blended and the liquid reaches a saucy consistency. Pour the hot sauce over the fried noodles and serve immediately.
Coconut and coconut products are my favourite. Not only that, I also stock up good quantities of them for my culinary use. No wonder I belong to gods own country. This time Chennai had a little harsh summer that my stock of fresh coconuts got dried up little faster. I used some of them to make coconut milk and the rest to make this delicious dessert.
Ingredients;
Dried coconuts -2
Sugar -1cup
Dried milk/milk powder -2blbs
Cardamom powder -1tsps (optional)
Method:
Cut open the coconut and discard the shells. Scrape off the brown outer covering. Grate them manually or in a blender. It must measure about two cups. Powder the sugar and combine it with the grated coconut. Heat the mixture over a low flame, stirring continuously. Initially, the sugar will melt. Then it will begin to solidify. At this stage add the dried milk and cook for few more seconds. Remove from the flame and add the cardamom powder. Divide it into equal parts and roll it out into small balls while it is still warm.
I had returned home after a short visit to my friends place. I was hungry and had to cook up some good meal. I didn't have the time to run to the market to buy more vegetables. So, I decided to cook with the little stocks stored in my fridge. I had some blanched vegetables, few pieces of bread and a chunk of blended cheese. I used all of them to make this delicious vegetable bake, which was a meal in itself. Go ahead try it.
Ingredients:
Blanched carrot -1/2cup
Blanched beans -1/4cup
Blanched potatoes -1cup
Tomato sauce -3tblsps
Chilli sauce -3tblsps
Chopped onions -2cups
Pizza seasoning -1tsp
Bread pieces -1cup
Grated cheese blend -1cup
Salt and oil -as required
Method:
In a frying pan fry the onions in little oil. When it turns translucent, add the blanched vegetables, salt and the pizza seasoning. Switch of the flame and add the two sauces. Allow it cool for few minutes. Transfer the prepared vegetables to a greased baking tray. Press it lightly to level it. Top it with bread pieces and grated cheese. Bake it in a pre-heated oven at 200°C for 10 to 15 minutes.
Note:
Cheese blend is blend of mozzarella cheese and cheddar cheese. Mozzarella cheese can also be used instead of cheese blend.
Dokla is a steamed snack from the state of Gujarat. It is served with green chutney or dates chutney. There are many types of dokla like khaman dokla (made from chickpea flour), rave dokla ( made from semolina), moong dal dokla (made from lentil). Then, there is this khatta or white dokla which is made from fermented rice and lentil dough, similar to the idli dough. Here, I am presenting Khaman dokla which is prepared with chickpea flour.
Ingredients:
Chickpea flour -11/2 cup
Lemon juice -11/2 tsp
Green chilli paste -1tsp
Ginger paste 1/2tsp
Sugar - 1tsp
Fruit salt -1tsp
Water -1/2 cup
Salt to taste
For tempering
Mustard seeds -1tsp
Curry leaves -few
Green chillies -2(cut into two)
Chopped coriander leaves -2tsps
Asafoetida -1tsp
Sugar -1tsp
Oil -2tsps
Water -1/2cup
Method:
Combine all the ingredients except the fruit salt. Make a thick batter in pouring consistency like the idli batter. Add more water if the batter is very stiff. (The need to add more water depends on the quality of the chickpea flour). Set the steamer/cooker on the stove. Then, add the fruit salt to the batter and mix well. Pour the batter on a greased plate and steam it. Prick the centre of the batter with a toothpick. If it comes out clean, then it is done. Remove from the steamer. Cool for few seconds and invert it over another plate.
How to prepare the tempering?
First, heat mustard seeds in little oil, when it crackles, add the asafoetida, curry leaves, green chillies, coriander leaves, sugar and water in quick succession. Pour the tempering over the dokla. Allow the water to soak the dokla for few seconds. Then, cut it into desired shape.
