Choco Surprise

I love chocolate. So this time tried to do some baking with chocolate, differently. We have used chocolate in cake or pudding. But in this thing, I have used chocolate in such a way, so that I don't feel guilty after having chocolate, (forgetting about my weight). I am in little hurry, so here's the recipe & I'll say about the chocolaty effect of this one, on my friends latter.

Ingredients:

All purpose flour - 1 & 1/2cups

Chocolate, liquid - 1cup

Semolina - 1/2cup

Coconut, grated - 1/2cup

salt - 1/2tsp

sugar - 1/2tsp (for making dough) + 3/4cup

refined oil - 1tsp

Method:

1. Sieve the maida\flour well with salt, sugar, milk and place in a flat dish. Make a bay in the center and put a little of oil for leavening. Add warm water and make a stiff dough.

2. Divide dough into walnut size balls. Roll between hand palms to smooth. Roll out balls to form thick circles.

3. Heat a non-stick pan. Dry fry semolina on medium heat; after 2-3mins add the grated coconut & mix properly. Fry for another 5mins on low heat. Turn off the heat & set aside.

4. Heat chocolate in a heavy bottmed pan & you may add 1tbsp milk. When chocolate melts completely & mixes with milk, add the semolina-coconut mixture. Mix everything properly.

5. Take some of the choco-semolina mixture & spread it over one of the flour circle.

6. Roll the flour circles & cover with a plastic sheet. Keep aside for 1hr (you can place it in refrigeratoror 30mins).

7. Heat the Cooker (covered) for 15mins on high heat. In the mean time, prepare the rolls for baking. Take out the rolls from plastic sheets & cout each roll into smaller pieces. Arrange the pieces in a baking tray & place it in cooker, over one tiffin box. (I used this idea while preparing my soft cake in cooker, place a tiffin box in the hot cooker & place your baking tray).

8. Cover the cooker, without whistle, bake for 3mins on high heat & then 25mins on low heat. Turn off heat.

9. In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Add the baked choco-semolina stuffed pieces. Keep it on low heat for 2-3mins. Turn off the heat. 

Apple Chutney

This is one more variant of Chutney which I prepared the other day.


Chutney refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. A virtually limitless number of chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into either sweet or hot forms; both forms usually contain various spices, including chili, but differ by their main flavors.

Hope you like this flavor & give me your feedback :)
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Ingredients:

1 tblsp panch phoron
1/2 kg sugar
salt to taste
1 tsp oil
1/2 kg apples
Kismis & kaju to garnish

Method:

1. Wash, remove skin and grate the apples.
2. Heat up oil in a pan, add panch phoron.
3. When it starts to crackle add apples and cook.
4. Add sugar along with a little salt and a little water if required.
5. Stir till it is thick.
6. Garnish with kismis & kaju over the chutney. Or you may garnish with the removed skin, as I did.
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Tomato Chatni

This is a very popular & easy dish in  my home. My mother likes it a little soupy whereas I like the jelly version. So here I am going to post the recipe which my mother follows; but I have modified to make the chatni thick jelly like.

Ingredients:

1 tblsp panch phoron

1/2 kg sugar

salt to taste 

1 tsp oil

1/2 kg tomatoes

Kismis & kaju to garnish

Method:

1. Wash and cut the tomatoes into quarters.

2. Heat up oil in a pan, add panch phoron.

3. When it starts to crackle add tomatoes and cook.

4. Add sugar along with a little salt and a little water if required.

5. Stir till it is dark red in colour and thick.

6. Sprinkle the kismis & kaju over the chutney.

Bhapa Doi

Bhapa Doi or steamed yogurt is a traditional Bengali cheese cake which is prepared by steaming sweetened yogurt.  To simplify the steaming process in our modern kitchens, sweetened yogurt is baked in a water bath to make this delicious dessert.

I followed the recipe given here except the garnishing.

Ingredients

Condensed milk

Thick yogurt,whisked

Milk

Sugar

Method

1. Pour the condensed milk into a bowl.

2. Add the yogurt, and milk and mix well. Transfer the mixture into a steamer container.

3. Heat sufficient water in a steamer. Cover the container with aluminium foil and place in the steamer. Cover the steamer and steam for twenty to twenty five minutes. 

4. Cool and set in the refrigerator. Unmould onto a serving plate. 

5. Top with a few saffron strands,kismis & kaju. Serve chilled. 

Cherry Lassi

We wanted to have something light as well as tasty in my birthday dessert. So then I thought to prepare this. This was the one which I found in some food website with strawberry & mint. But since I could not find Strawberry in market, I used Cherry. So removed the Mint with chocolate.

I think this one will go well with children also.

Ingredients:

200gms of curd 

20ml cherry puree 

1 small chocolate bar

Cherry

Method:

1. Fill half the blender jar with 1 scoop of crushed ice.

2. Pour all the ingredients over crushed ice

3. Blend it until it becomes a smoothie

4. Pour it in the glass and garnish with grated chocolate or cherry.

Note: You can use sugar for more sweet taste.