- 200 gm dark chocolate (chips or bar)
- 2 tiny dairy milk bars(or any other milk chocolate)- (optional-only dark chocolate will also do)
- 1 cup granulated sugar
- 4 tbsp water
- 1/3 cup butter(salted)
- 1/4 cup heavy cream
Step By Step
Melt your chocolate in a microwave or a double boiler.
Mix the chocolate to avoid any lumps.
Take a silicone mold and fill it with chocolate. Just enough to cover sides and the bottom(Tap out excess)
Place the mold in the fridge for 5 minutes. The chocolate will harden.
Fill the mold with caramel sauce. Again refrigerate for 5 minutes.
Lastly Cover the caramel with another layer of chocolate.
Refrigerate it for 5 minutes.
“Pop” out the chocolates filled with caramel, one by one. Taking care not to break them.
Add Sugar to 5 tbsp water and let all the sugar melt on very low heat. Keep stirring on regular intervals to prevent sugar lumps forming.
Add the butter and the cream. Keep Stirring until the caramel sauce forms. Don’t let this get too thick, since it thickens more after cooling.
I participated in a Christmas recipe contest hosted this Christmas by Stephane Gigandet of verygoodrecipes.com. The recipe I entered was “Kulfi: Frozen Milky Cardamom Dessert” in the desserts category. The contest was judged by eight foodie bloggers,who have fantastic food blogs themselves. The winner was supposed to receive a $30 worth cookbook ‘OF THEIR OWN CHOICE”. This was the best part about this contest since I was about to purchase ‘Baking: From my home to yours’ by Dorie Greenspan myself. A very good friend has been raving about the authenticity of this cookbook. One should understand what I mean by authenticity. It means that when you follow instructions to the T, you should get a good enough outcome. There are many cookbooks out there which can fool the pants from under you. Giving useless recipes and sharing no actual tricks of the trade. So yeah, when I know that a cookbook is authentic, I absolutely need to get my hands over it. This morning I recieved a verraaayy sweet package from amazon.com. And yes, this was the cookbook I had selected and which Stephane has so graciously sent via amazon.com over to my place.
So this is what I received today. Hopefully will begin baking with this cookbook soon enough!
And here’s the recipe which won this contest(I can’t believe how many people have tried this recipe and actually used my contact form(I’d thought nobody would ever look at that contact form. But shit happens all the time ) to tell me about how it turned out…..thankyou mum )
We keep buying stuff for ourselves but there’s something sweeter and special about gifts!No?
P.S I LOVED,…..NO, ADORED the Oscars “selfie” posted by my all time favorite Ellen DeGeneres…..
This person really knows how to capture the moment in its full bloom.
Image courtesy: Ellen DeGeneres
- 1 cup all purpose flour
- 1 cup powdered white sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk (or substitute by putting 1/2 tbsp white vinegar in a cup then filling it half up with milk; let stand 5 minutes until thickened)
- 1/4 cup butter, melted
- 1/2 tbsp vanilla extract
- 1/2 cup hot coffee
Fluffy Chocolate Frosting:
(Mix the following ingredients in the stand mixer and let a thick frosting form)
- 4 oz unsalted butter
- 4 oz unsweetened cocoa powder
- 4 oz powdered sugar
- 2 oz whipping cream
- 4 oz sweetened dark chocolate(melted)
How To Go About It
- Preheat the oven to 350 degrees. Flour and grease your baking tin.
- In the stand mixer add all the ingredients(except coffee) and mix until a smooth batter forms.
- Stir in the hot coffee with a spatula.
- Pour the batter in the tin and set to bake.
- Bake until the knife comes out clean with just a few crumbs.
- Let the cake cool in a fridge for half an hour.
- Smother the cake in fluffy chocolate frosting.
- 1 1/4 cup refined flour
- salt to taste
- 2 tbsp ghee/clarified butter
- 2 large potatoes boiled(slightly mashed with a spoon)
- 1 tsp crushed dried cumin seeds( to dry put on a low heated frying pan for a while.Crush with rolling pin)
- 1/2 tsp crushed dried pomegranate seeds(to dry put on a low heated frying pan for a while.Crush with rolling pin)
- salt to taste
- 1 tsp paprika
- 2 tbsp tamarind paste
- 1/2 tsp red chili powder
- 2 tbsp ghee/clarified butter(for stir frying)
- 3 green chilies chopped finely
How to go about it(Cover)
- Knead the flour, clarified butter and salt with a little water to make a firm dough. Cover this with a wet cloth and set aside while we prepare our filling.
How to go about it( Filling)
- Set a frying pan on medium heat. Add the clarified butter. Add the potatoes and the rest of the ingredients in this pan. Stir for a while. Then dish out the filling.
A Step by step on how to put together the samosa
Here’s the filling
Divide your dough in lemon sized balls(just a bit larger than that).Then roll out each ball
Cut in two halves
Fold into cones
Stuff the cones with filling
Make a back-bone of the samosa.This helps it stand.
Now overlap the side with backbone to the front side. Press to close the samosa
You have a samosa that stands
Deep fry all samosas .Initially fry on medium heat for 5 minutes. This will cook the dough inside out.
Then raise heat levels, and on high flame, cook until brown and crispy.
Weird things happen to me. For instance I was born blue. No really, I was (*reasserts emphatically* )born blue colored. Why? There could be many reasons for that. One,mother is an alien who my dad had bought back from his trip to Mars. Two, I was born to Red Indians who painted me blue as soon as I was born. Three, I’m made of water. Four, None of the above. I would prefer it very much if the first option was true. However it is not. And to my great disappointment( and broken fantasies), neither are second and third. There was a medical reason for it. A nurse in the hospital turned off my mom’s oxygen supply(accidentally, i s’pose), and by the time someone came in, she was blue. And so was the baby, which was me. It was no surprise that I too came out blue. I guess I should just be glad that I came out alive. A few minutes more without oxygen would’ve been my ticket to heaven. Obviously my father bought the hospital down, calling the staff ‘careless’ and err….quite a few other colorful words. However mom’s major worry was that I was a girl(I still am), and I’d probably not like growing up blue while the rest of the world was white,pale or brown.(Ahh..this beauty conscious world). My cousin was born two days after me. And he was………yes,perfectly white with pink cheeks….cherubic, gurgling, …..perfect kind of baby that you see in nappy ads. So obviously he was getting more hugs and kisses than me(which is quite unfair…people are so racist….just because I belonged to the blue race didn’t mean that I should be neglected). However, to mom’s great relief, I returned to normal ‘baby color’ just in a week(Actually not very miraculous, since my oxygen deficit was being made up for). “I mean, you’re a girl. It would’ve been a tough life, being blue”, mom says, whenever I ask her to talk about my ‘blue birth’. I don’t know what made me write this stuff today, but of late I’ve been doing weird things. Was just wondering if that very initial oxygen deprivation addled my brain? just a little bit…..not too much,of course.
- 1 kg chicken
- 1 tbsp ginger-garlic paste
- 1 tsp ground black pepper
- salt to taste
- 1 tsp crushed cumin
- 1/2 tsp turmeric powder
- 8-10 green chilies cut in halves
- 2 tsp ground red pepper
- 1 tsp paprika powder
- 3 cardamom-crushed
- 5-6 tomatoes diced
- 4 tbsp butter
- 5 tbsp oil
- 1/3 cup chopped fresh coriander
- 1/4 cup water
- 3 tbsp of ginger finely sliced(for garnishing)
How To Go About It
- In a wok add butter and oil with diced tomatoes. Add the salt, black pepper,red pepper,turmeric,paprika and the ginger-garlic paste. Also add the chicken and water. Cover with a lid and let it simmer on low heat. Cook for about 15 minutes or until the chicken is cooked. Use a spoon to crush the tender tomatoes.
- Add the green chilies. and chopped coriander leaves. and crushed cardamom.
- Let it simmer for 5-7 minutes then turn off heat.
- Garnish with sliced ginger.
- Serve with tortillas/peta bread/ paratha/naan.
Tres Leches means “Three milks”. We make this flan from three milks, namely condensed milk, evaporated milk and regular milk. This flan is super perfect in every way from taste to texture. It’s better than the Spanish flan and the other kind of flans I’ve made in our kitchen. From now on it’s going to be my top go-to dessert recipe.
- 5 large eggs
- 1 teaspoon vanilla extract
- The zest of 1/2 orange
- A pinch of salt
- 1 can evaporated milk (12 oz / 354 ml)
- 1 can condensed milk (14 oz / 397 grams)
- 500 ml (a little more than 2 cups) of regular milk
- Caramel Ingredients: 1 cup of granulated white sugar
- Boiling water for baking the flan
Put all the ingredients for flan in a blender and blend
Remove the foam from the top of the blended flan ingredients
After this put sugar in a non stick pan to make caramel.
Initially the sugar will harden.Do not worry,eventually it will all melt
Caramel is now readyImmediately pour caramel into a bowl.
Otherwise it will continue to cook and will burn.
- First Pour caramel into the baking pan(Put in hot caramel otherwise it will harden as soon as it begins to cool)
- On top of this pour the flan
- Put this baking pan in a larger baking pan
- Put this in the preheated oven.
- AFTER putting the baking pan in oven, pour the boiling water in the larger pan till it goes half way up the smaller pan.
- Bake the flan for an hour or so. The flan will still be jiggly(Slide in a knife to see if it comes out clean)
- Refrigerate for 2 hours,before un-molding.
recipe adapted from cookingwithalia.com
I’m not very fond of vegetarian dishes but these potato cutlets( or ‘aalo kebabs’) are the best thing ever ,being vegetarian as well. They do very well inside a vegetarian burger, or with tortillas, parathas ,naan, with bread or on their own. Taste best when served with spicy mint-coriander chutney or with ketchup.This recipe makes an anticipated weekly appearance on our table despite my family comprising majorly of meat lovers……so yes, both non-vegetarians and vegetarians love these!
What You Need(serves 6)
- 1/2 kg potatoes (boiled)
- 2 Green chilies chopped
- 1/4 cup fresh coriander leaves chopped
- Juice of 1 lemon
- 1 onion sliced
- 1/2 tsp red chili powder
- 1/2 tsp ginger garlic paste
- 1/2 tsp ground chili
- Salt to taste
- 1/2 tsp black pepper
- 1-2 eggs beaten
- (vegetable )oil to fry
- Gram flour(Or All-purpose flour)
How To Go About It
- Heat the vegetable oil on medium heat in a wok/frying pan.
- In a bowl mix the potatoes and all the ingredients(Except gram flour and eggs). Take a spoon and mix thoroughly to make a mash. It is essential that no food processor/kitchenaid etc be used since it may over process the ingredients so cutlets won’t be able to hold their shape up.
- Then use your hands to shape the potato mix into kebabs/cutlets.
- Before frying each kabob, dip each one first in beaten egg(s) then coat in gram flour.
- Put each cutlet into the hot oil.
- Deep fry till crispy and golden-brown.
- Serve with mint coriander chutney or ketchup.
This is how the mash should look like