EASY PEASY CHOCOLATE FUDGE.

After trying all sorts of recipes, from the net as well as from books, this is the recipe that i've modified according to my taste and it is guaranteed to please you all. You can use any kind of nuts that u want. I've used cashew as i dont like walnuts.

INGREDIENTS-

3½ cups (packed) icing sugar
½ cup cocoa powder
¼ tsp salt
¼ cup milk
1 tbsp vanilla essence
110 gms butter (margarine is possible, but butter works better)
1 cup cashewnuts, toasted and chopped


Method-

* In a microwave safe bowl, mix sugar, cocoa and salt.
* In a mug, melt butter in microwave and pour over sugar mixture.
* Add the milka dn vanilla and blend thoroughly.
* Microwave on high for two minutes. Bottom of the bowl should feel warm.
* Stir vigorously until smooth. Around 5 min, dont beat. Stir in cashewnuts.
* Pour into a steel baking dish lined with double thickness of waxed paper.
* Chill in refrigerator till it is set hard.
* Cut into desired shapes. ENJOY !!!!

SPICY RED MASALA CHICKEN

Ingredients-

For the red masala-
1 tsp cumin seeds
6 cloves
6 cloves of garlic
1 tsp whole black peppercorns
5 whole dried red chillies
1/2 cup coconut, grated
1 large stick cinnamon
250 gms chicken, boneless thighs, diced
1 large onion, chopped
1 large tomato, chopped
5-8 curry leaves
1 tbsp oil
1/2 tsp turmeric pwd
Salt to taste
Coriander for garnish

Method-

* In a pan, dry roast the cloves,cumin, peppercorns, chillies and cinnamon.
* Add the garlic and coconut and cook on dry heat for some more time.
* Add about 3 tbsp water and make a fine paste.
* In a pan, heat oil and add the curry leaves.
* Add the onion and saute till almost golden brown.
* Add the tomatoes and cook till done.
* Add the turmeric pwd and mix well. Cook for 2 min.
* Add the chicken and saute for some time till it changes colour.
* Then add the red spice mix and mix well.
* Add about 1 cup water and cook till chicken is tender.
* Season wit salt and garnish with fresh coriander and serve hot with rice.

COCO-CHOCO PANNA COTTA

Hi,
Yesterday was my husband's b'day. N this dessert was made specially for him. And the inspiration for the flavours was his fondness for bounty. Hence chose chocolate and coconut to make this a very unusual and exotic panna cotta ever.

Ingredients-

2 cups coconut milk
1 cup cream
3 tbsp cocoa pwd
1/2 cup sugar
3 tsp gelatin soaked in 2 tbsp hot water

Method-

* Boil the coconut milk and add the sugar.
* Add the cocoa pwd.
* Let it cool a little and add the cream.
* Add the gelatin and mix well.
* Pour into desired containers and let it chill in the frig.

GREEN GRAM DAL HALWA

Ingredients-

1 cup green gram dal
1 cup coconut milk
1/2 cup milk
3 tbsp ghee
3 tbsp sugar
2 green cardamom

Method-
* Boil the green gram dal till it is soft enough to be pureed.
* Boil the dal into a smooth puree with very little water.
* In a thick bottomed pan, heat the ghee.
* Add the dal puree and mix well till all the ghee is incorporated in the dal.
* Add the coconut milk and milk.
* Mix and add the sugar.
* Cook till desired consistency is reached.
* Can be garnished with chopped nuts of your choice.
* And you can serve it hot ocold as per your choice.

POTATO, COTTAGE CHEESE AND TOMATO BAKE

Ingredients-

2 potatoes, peeled and grated
1 cup cottage cheese, grated
2 tomatoes, sliced thinly
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1 large onion, chopped
2 tbsp coriander, chopped
4 tbsp butter
Salt to taste
Black pepper, crushed, to taste

Method-

* In a pan, heat 2 tbsp butter and let it melt.
* Add the potato and onion and saute till all liquid is reduced but doesnt colour much.
* Season the potato mixture.
* Layer the cooked potato evenly at the bottom of a baking dish.
* Make a layer of tomato slices using half of the tomato.
* In a pan, heat 2 tbsp butter and let it melt.
* Add the cottage cheese and saute till all liquid id reduced.
* Season the cottage cheese mixture and add the choped coriander.
* Make an even layer of cottage cheese over the tomato layer.
* Make another layer with tomato slices.
* Mix the mayo and the parmesan cheese.
* Spread this evenly over the tomato layer.
* Bake for 20 min in a pre-heated oven at 160 C or till the top is golden brown.
* Serve hot and ENJOY !!!!
NOTE- If you want to make this recipe pure veg then instead of egg mayo, just add vegetarian mayo.

CHICKEN DHANSAK

Hi,
Today is Parsi New Year. They say "Navroz Mubarak". And on this day i made chicken dhansak. I know traditionally it is not made with chicken. But this is just my variation. Hope u all enjoy it.

Ingredients-

1/2 cup tuar dal
1/2 cup moong dal
1/2 cup urad dal
1 cup egg plant, diced
1 cup potatoes, diced
1/2 cup tomatoes, chopped
1 cup onions, chopped
2 tbsp ginger and garlic paste
1/2 tsp cumin seeds
1/2 tsp turmeric pwd
2 tbsp oil
Salt to taste
2 tbsp coriander, chopped

Method-

* Wash all the dals.
* Cook the dal with 1/2 the onion, potatoes, brinjal, turmeric and salt till they are all mashy and no veggies are visible.
* Heat oil in a pan and add the cumin seeds till they splutter.
* Add the onions and brown them.
* Add the ginger and garlic paste and saute till brown.
* Add tomatoes and cook till a homogenous mix is formed.
* Add the chicken and coat in the mix and cook till brown.
* Now add the dal and veggie puree.
* Add 1/2 cup water and cook till the chicken is done.
* Garnish with chopped coriander and serve hot with bown rice.

PRESSURE COOKER KEEMA BIRYANI

Ingredients-

500 gms lamb mince
1 cup basmati rice
1 cup milk
1 cup yoghurt
2 tbsp cashewnuts, chopped
2 tbsp raisins
2 tbsp oil
1 large onion, chopped
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
Salt to taste
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 small peice cinnamon
1 whole dried red chilli
2 tbsp mint leaves, chopped

Method-

* Wash and soak the rice.
* Heat oil in the cooker and add the whole spices.
* Add the onion and saute till golden brown.
* Add the ginger and garlic paste and saute till brown.
* Add the pwd spices in the yoghurt and mix well.
* Add the yoghurt mix to the onion and saute till oil is seperated.
* Add the lamb mince, raisin and cashew and cook till mince is 50% done.
* Add the soaked rice and mix well.
* Add the milk, 2 cups water, mint and salt to taste.
* Let it come to a boil and close the lid.
* After a whistle, reduce the flame and cook for 7-9 min.
* Serve hot with chilled raita of your choice.

TEQUILA PRAWNS

Hi,
Today is RAKSHA BANDHAN, a day when a sister ties a thread on her brother's wrist and the brother promises to take care and protect her all through his life.
I dont have any brothers so no celebration for me.

Ingredients-

500 gms prawns, peeled and deveined
1/2 tsp garlic, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chilli flakes
Salt to taste
3 tbsp coriander, chopped
pepper to taste
1 tbsp basil, chopped
2 tbsp tequila

Method-

* Put all the ingredients, except the prawns, in a bowl and mix well.
* Marinate the prawns in the marinade for about 20 min.
* Heat a non-stick pan and grill the prawns 3-4 min on each side.
* Serve with a salad or can be used in a salad.

HAPPY 61st INDEPENDENCE DAY

Hi,
Today we are all celebrating India's 61st Independence Day so no cooking for me also. I also want independence just for 1 day from the hot and humid kitchen. So just this snap that i clicked from my terrace of these 2 guys selling balloons in the tri-colour on the intersection in-front of my house since 5am. And another image that i downloaded from yahoo india. And another excuse for not cooking today is that my daughter is not well.

CASHEW N COCONUT CHICKEN

Ingredients-

500 gms chicken on the bone
1 cup cashewnut
1/2 cup dessicated coconut
1/2 turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
Salt to taste
1/2 tsp red chilli pwd
1 tbsp oil
1 onion, chopped
1 tbsp ginger and garlic paste
1 bayleaf
2 green cardamom
2 clove
1 small peice cinnamon
3 tbsp coriander, chopped
3 cashews, chopped

Method-

* In a pan, broil or dry roast the cashew and the coconut, seperately.
* Now combine the two and make a paste with 1/2 cup water.
* In a pan, heat oil and add bayleaf, cardamom, cinnamon and cloves.
* When they change colour, add the onion and brown.
* Now add the ginger and garlic paste and saute well.
* When it changes colour, then add all the pwd spices.
* When the spices start leaving oil, then add the chicken and mix well with the spices.
* Let it cook till it is light brown on all sides.
* Now add the cashew and coconut paste and mix well in the chicken.
* Let it cook for 5-7 min.
* Add 1 cup water and let it cook on a slow flame for about 10 min or till the gravy is thick.
* Season and garnish with chopped coriander and cashew.
* Serve hot with rice or paratha. ENJOY !!!!!!