Cooking Dil Se...!!!

Lauki Kheer with White Chocolate...!!!

Author: Siddhi Shirsat // Category: Chocolate Recipes, Desserts, Sweets

Lauki (Bottle Gourd) kheer is very popular in india.Even i like its taste.But the authentic kheer recipe is very simple,so i decided to try something new ,Thinking whatever may be the outcome i tried it. I decided to add some different flavours to it.I added star anise to flavour the bottle gourd , thought as its similar to nutmeg and nutmeg is used to flavour sweet dishes and believe me, star anise gave such a wonderful flavout and aroma to the kheer that whoever ate it loved that flavour. It went very well with the taste of lauki. I even added white chocolate pieces and when they melted it gave a very nice heavenly taste and flavour to the kheer. The kheer had turned out awesome, i was very happy with my experiments:-))..Those who do not know what is lauki(bottle gourd) i have put its pic below.

INGREDIENTS:

2 cups grated bottle gourd(lauki)

1/2 litre whole milk

1/2 cup chopped dryfruits(pisatachoes,almonds)

1/4 cup cashew powder

3/4 cup sugar

35 gms chopped white chocolate

2 whole star anise

2 table spoon ghee

4 cardomom pods

METHOD:

Heat a kadai and add ghee. When the ghee is heated up add star anise and cardomom pods and stir on low flame.Saute for 2 mins. If grated bottle gourd has extra water squeeze it to remove the water.

Add the grated bottle gourd to the kadai and saute. Keep stirring so that the star anise flavour gets infused in it.Saute till all the water in bottle gourd dries up and it gets cooked well.It will take 7-8 mins. Till then all star anise and carmomom flavour must have got infused well with it.

Simultaneosly boil milk in a pan.When it gets boiled reduce the flame and stir it. Cook it on low-medium flame till it gets reduced to 3/4.Now add this reduced milk to the sauted bottle gourd mixture in kadai. Mix well and cook for 1 min. Now remove all the star anise from it and let it get cooked. Star anise is removed so that the flavour does not become too strong. Strong flavour of it wont taste good.

Now add the cashewnut powder and sugar and stir well. Let it get cooked more. Now add the chopped dryfruits and cook for 2 mins, till now kheer must have got enough thick.

Now remove it from flame and add white chocolate pieces immediately. The chocolate pieces will melt in it.

It tastes best when served warm.

NOTE: To grate bottle gourd. First peel it, cut and remove seeds. Then wash it and grate.

The amount of star anise depends on your taste, you can increase or decrease according to your taste. Adding two star anises here gives the average required flavour.

Add sugar according to your taste as even white chocolate will contain sugar, so add it accordingly.

Preparation Time: 25 mins

Comments (4)

Prawns Tortilla Quesadilla...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Mexican Dishes, Non-Veg Recipes, Prawns Dishes, Seafood Recipes

I am in mood of trying some mexican dishes this days so i decided to make this quesadilla.A Quesadilla is a mexican snack food made of cheese and some other stuffing on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes from spanish, and literally means "cheese tortilla".Sometimes its also called as "tortilla pizza". I decided to make some different stuffing for it, different from the regular veg stuffing, so i made it using prawns and eggs and it tasted very nice on its own.I also wanted to make those tortillas bit spicy so i added some italian herbs and chilli flakes, which enhanced its taste and flavour more.When i made quesadilla using it, it tasted more good along with cheese.I was very happy on my try:-))

INGREDIENTS:

1 cup grated mozerella cheese

oil

For Corn Tortillas:

1 cup maize flour

1 cup all purpose flour(maida)

1 tea spoon oregeno

1 tea spoon paprika(chilli flakes)

pinch of baking powder

pinch of turmeric(optional)

2 tea spoons butter

salt

For Stuffing:

1 cup cleaned prawns

2 eggs

2 cups spring onion chopped

1 cup onion chopped finely

1 tea spoon pepper powder

2 tea spoon chilli flakes

1 tea spoon oregeno

1 table spoon soya sauce

2 table spoons tomato ketchup(optional)

pinch of sugar

salt

METHOD:

Mix all the ingredients of tortilla and add enough water and kned it into a firm and soft dough.Keep it aside for 30 mins.Marinate prawns in salt and turmeric and keep for 1 hour

For the stuffing, heat a pan and add little oil. When its gets heated add soya sauce and stir . If soya sauce is added at this stage,its gives a nice aroma and taste and also its raw smell goes. Stir it for 1-2 mins.Now add the chopped onions and saute for 4-5 mins.

When the onions are almost done add the prawns and let them get cooked for 4-5 mins.Saute them frequently.When they are cooked well, add chopped spring onions and mix well.Now add salt, pepper powder and chilli flakes. Saute for 2-3 mins.

Beat eggs in a bowl along with little salt and add it to the above cooking mixture, stir for 2 mins after adding them so that the eggs coat the veges mixture well and get cooked for some time.When eggs mixture get cooked well add little more pepper powder and spinkle pinch of sugar. If u adding tomato ketchup add at this stage and mix well and cook for 1 min. Remove from flame and keep aside.

Now take lemon size balls of the above dough and using a rolling pin roll out thin rotis like of our normal chapati size. First you place a raw tortilla in a plate, now take the above stuffing mixture in the centre of tortilla, leave 1 inch edges and fill the rest with the stuffing in center, next spread the 3 -4 table spoons of grated cheese, wet the edges of tortilla with water, place another tortilla on top and press the edges with the help of a fork.I have shown the pic below of raw quesadilla.

Pre heat a tawa, place the above quesadilla on tawa, roast the tortilla pizza both sides on medium heat only with little oil. The cheese inside must melt.Turn it carefully. If you want you can add some more oil on both sides of the pizza, while frying. Fry till its cripsy on both sides.

Remove when done. Cut in slices using a pizza cutter.Serve hot with salsa.

Preparation Time : 30 mins

Comments (2)

Vegie Oat Pancakes...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Pancakes

Oats have become very popular in these few years in india mianl cause of its health benefits. Different dishes are being tried from them apart from the regular porridge. Even i felt like trying something different and healthy from them.Pancakes can be made from them , but often they are sweet pancakes using fruits or plain. So i decided to try somthing different with veges and some mild herbs and spices. So made this pancakes and the outcome was realy good. They were very tasty.A perfect and healthy breakfast or snack.Try them for a change from regular sweet dishes from oats.

INGREDIENTS:

2 cups rolled oats

1 cup besan

1/2 cup green peas

1 cup grated carrot

3/4 cup finely chopped onion

2 tea spoon oregeno powder

1 tea spoon pepper powder

2 green chillis chopped(optional)

2-3 fresh mint leaves torn

salt

oil

METHOD:

Grind the oats to from fine powder.Take a bowl and mix oats powder and besan in it.Boil green peas and mash them.

Add grated carrot, mashed peas and chopped onion . chillies to the mixture of besan and oats.Add enough water to form a batter of thick dosa consistency. Finely add pepper powder and oregeno, salt and mix well.

Heat a non stick pan and add little oil. Remove small pancakes and let them get cooked.Do not cover them while cooking. Cook them in open.When one side done, turn and cook the other side.

Remove when doen and serve them hot with tomato sauce or chutney.

NOTE: You can add more vegetable of your choice, like you can even add grated beetroot or finely chopped capsicum.

Preparation Time : 15 days

Comments (0)

Ratale(Sweet Potato) Feni...!!!

Author: Siddhi Shirsat // Category: Fasting Day Dishes, Sweets

Most of you all must have heard of sutar feni which is a very popular maharashtrain sweet dish. Its called sutar feni as it is like coil made of flour threads.This is a sweet dish similar in look to it but this is made of sweet potato. Its a very quick recipe and good sweet dish for fasting days...:-))

INGREDIENTS:

4-5 sweet potatoes

1 cup desi ghee

1 cup sugar

METHOD:

Peel the sweetpotatoes and grate them. Heat a nonstick tawa and add ghee.

Spread some part of the grated mixture in a layer evenly and put some ghee on top.Close it with a lid and let it get fried on medium flame.After 3-4 mins remove the lid and the lower part of it must have got crispy.

Now turn it on other side and add some more ghee and let it get fried. Do not close the lid now. When both sides are become crispy and golden brown, remove from it.

Sprinkle sugar and serve hot.

Preparation Time: 10 mins

Comments (1)

Cabbage Rolls with Mexican Salsa...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mexican Dishes, Starters

Mexican cuisine is also very popular in world like italian cuisine. Specialy salsa with tortilla chips is a must in mexican cuisine. This cabbage rolls is a very healthy and filling recipe and when we serve it with authentic mexican salsa , it becomes a perfect and tasty combo. This rolls are perfect snack or starter.

INGREDIENTS:

1 medium fresh cabbage

For Stuffing:

4 boiled and mashed potatoes

1 cup green peas

1 cup grated carrot

2-3 chopped green chillis

1/2 cup roasted peanut powder

1 tea spoon turmeric

2 tea spoon chilli powder

2 table spoon lemon juice

1 tea spoon mustard seeds

salt

oil

For Salsa:

4 tomatoes chopped

1 capsicum chopped

1 onion finely chopped

3 red serano chillis

1 tea spoon red chilli powder

1 table spoon lemon juice

salt

olive oil

METHOD:

Remove fresh whole leaves of cabbage and wash them and refrigerate till use.For Stuffing heat a non stick pan and add oil. When it gets heated up add mustard seeds.When they splutter,add chopped green chillis and onion. Saute till it becomes soft.

Now add grated carrot and let it get cooked fully. Now add the green peas and saute them for 2-3 mins. Now add the mashed potatoes ans stir well. Add chilli powder and turmeric powder and mix it well.Spinkle some water and close it and let it get cooked on low flame for 3-4 mins. Sprinkle lemon juice and remove from flame.

For salsa heat olive oil, add serono chillis and chopped onion, chopped capisicum and saute.Let them get cooked well.Now add chopped tomatoes and salt. Add chilli powder and cook till tomatoes get soft.Add lemon juice and remove from flame and let the mixture cool a little. Finally grind the mixture together in a mini-grinder for 2 mins. without any water.Do not grind it too fine, it should be a course paste.

Now finally to assemble the rool, take each cabbage leaf, add 1 table spoon of prepared stuffing and sprinkle some peanut powder and roll it into a roll.Fix a toothpick to close the roll firmely and roll does not open.

Serve with salsa.

Preparation Time: 25 mins

Comments (1)

Mango Dryfruit IceCream...!!!

Author: Siddhi Shirsat // Category: Desserts, Ice-Creams N Puddings

Who does not like ice creams?...there will be hardly very few in that list. But i just love ice creams. Though they are high in calories, once in a while they are ok to have:-))

I had never tried making ice cream right from scratch, i had always used it making some ready made packets or relied over baskins or gelato. As home made ice creams were not as soft as those ready made ones,they always had ice crystals. But i found this simple recipe and i got very eagar to try it. I tried it with my changes and it came out very well. It was very soft and tasty,no ice cystals at all, you can make it out by seing its pic.Though it tuk lot of effort and patience,but at the end those efforts were worth:-))

INGREDIENTS:

500 ml whole milk

200 ml canned mango pulp

200 ml condensed milk

11/2 cup dryfruits(cashew nuts ,pistachio)

1/4 cup raisins

3-4 tea spoon sugar

METHOD:

Boil milk and let it get cooled.When its cooled perfectly then only proceed with the next steps.

Mix condensed milk,cooled milk, sugar and mango pulp and blend it for 1 min. Now add 1/2 cup chopped dryfruits ans blend again for 2 mins.

Now put it in setting bowl and place in a freezer. Let it get set for 2-3 hours. After 2-3 hours remove it and again blend the mixture for 1-2 mins till it becomes very smooth and again freeze it for 4-5 hours.

Remove it again and blend it again and freeze for more 3-4 hours. Again remove it and blend it well for 2 mins. Now mix the chopped remaining dryfruits and freeze the mixture for 7-8 hours or till it sets fully.

Remove Scoops and garnish with your favourite toppings and serve.

NOTE: You can even remove pulp of fresh mangoes and use. I have used less sugar as the canned pulp already contains it. Adjust sugar according to your taste.

Blending half set ice cream again and again helps to break the ice crystals formed in it, thus giving it a smooth and soft texture. If you want you can blend it once more for more good results, but you need to have patience:-))

Preparation Time : 1 day

Comments (2)

Healthy Vegetable Idlis...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Dosas N Idlis, Evening Snacks

This vegetable idli are one of the variety of idlis which i like. I prefer this more then normal idlis they are more tasty and healthy.I eat this from childhood as this is my moms frequent dish.This idli contain vegetables, so it enhances its taste and also nutrition level.They serve as perfect healthy breakfast.Give it a try once and see.

INGREDIENTS:

2 cups udit dal

3 cups idli rava

1 cup green peas

1 cup grated carrot

1 cup grated cabbage

1 tea spoon turmeric powder

2 tea spoon mustard seeds

1 cup roasted peanut powder

salt

oil

METHOD:

Soak udit dal in water for min 5-6 hours or overnight.Grind it into paste with little water, keep it aside for 4-5 hours. Soak idli rava 5-6 hours before making the idli.

Strain water from rava and mix it with udit dal paste.Squeeze water from grated cabbage and carrot. If not squeezed idli batter will be watery.

Add salt and turmeric powder and stir well.Now add green peas,cabbage and carrot,peanut powder and mix .

Heat little oil and add mustard seeds to it. When they splutter add this seasoning to the prepared batter and stir.

Grease a idli mould and fill it 3/4 with idli batter. Steam it in idli steamer for 20-25 mins.

Cool it and remove from mould and Serve with green chutney or sauce.

NOTE: You can even add grated beetroot to this idlis to make them more healthy and colourful.

Preparation Time : 35 mins

Comments (1)

Chocolate Dryfruit Fudge...!!!

Author: Siddhi Shirsat // Category: Chocolate Recipes, Sweets

Chocolate fudge is very popular in among chocolate lovers...even i am one:-))...This i had tried last week and it came out very well. It was very chewy and tasty... i had combined the general recipe with some of y addones.

INGREDIENTS:

400 gms sweet condensed milk

1/4 cup sugar

1 1/2 cup drufruits sliced(almonds,cashewnuts,walnuts)

1/2 cup cocoa powder

1/2 cup cocoa butter( or butter)

METHOD:

Heat a non stick pan and add butter. when it melts add condensed milk , sugar,cocoa powder and dryfruits.

Stir gently and cook on medium heat till the mixure leaves the sides of the pan.Stir countinously.when done remove from flame.

Grease a dish and pour evenly into it .Sprinkle remaining dry fruits on it and allow to cool and set.

Cut into squares and serve.

Preparation Time: 25 mins

Comments (0)

Shell Pasta With Tomato Cheese Sauce...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Pastas N Pizzas

This sun on 25th oct was the world pasta day. So i decided to make some kind of pasta with cheese. I had this shell pasta at home so decided to make this tomato cheese sauce and mix with it.They tasted good, cheese gave the sauce nice richness and taste.I had flavoured the sauce with garlic and herbs to enhance its taste.

INGREDIETNS:

100 gms shell pasta

1 cup tomato puree

1/2 cup tomato ketchup

3/4 cup grated mozerella cheese

7-8 garlic cloves chopped

1 big onion chopped finely

1 table spoon chilli flakes

1 table spoon italian herbs

3-4 fresh basil leaves

1/2 tea spoon white pepper

extra virgin olive oil

salt

METHOD:

Boil 1 litre of water and when its starts boling add some salt and 1 table spoon of oil.Then add the pasta and let them get cooked. When they are done and enough soft, remove them from flame. Drain all the water and keep them under running cold water.Keep them aside.

Now tak a pan and heat olive oil in it.Add Garlic and saute till golden brown. Now, add Onions and fry till they become translucent.Add hand torn fresh basil and saute for 1 min. Now, add Tomato Puree, Tomato Ketchup and Salt and cook until the sauce becomes thick. To this add white pepper powder,oregeno and chilli flakes. Finely add cheese and mix well.

Now to this sauce add the cooked pasta and some more fresh basil leaves.Mix well.Serve hot.

Preparation Time : 20 mins

Comments (1)

Mughlai Egg Paratha...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Egg Dishes, Evening Snacks, Non-Veg Recipes, Paratha's

Mughlai Paratha is a North-west Indian staple food item made from flour.It comprises filling of vegetarian like potato or non-vegetarian material like kheema and dough is essentially rolled and fried. These parathas can be eaten with vegetarian or non-vegetarian main course dishes, pickles or sauces.In this mughlai paratha i had used egg as stuffing. It turned out crispy and very tasty. Its a very filling and tasty snack.

INGREDIENTS:

1 cup maida(all purpose flour)

2 eggs

1/2 cup fresh grated coconut

1 big onion finely chopped

2-3 green chillis chopped well

1 table spoon ginger-garlic paste

1/2 tea spoon turmeric

1 table spoon corainder chopped(optional)

oil

salt

METHOD:

Kned the maida using little,salt,oil and water to a soft dough.keep it aside.

Take a bowl, add grated coconut,salt,turmeric, onion ,ginger-garlic paste,green chillis,,corainder and mix well.Now beat the two eggs well and mix in this mixture. It should form a paste like mixture.

Make four balls of the dough.Roll out a thin roti of one ball approx 8-9 inches diameter. It should be thin.Now place one fourth of the egg filling on it.Wrap the filling carefully from all sides to make a square.Be carefull to seal it properly or else the egg mixure can come out.

Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out.Fry well till both the sides become golden brown and crisp, use extra oil if required.Repeat same with other parathas.

Serve hot with tomato sauce.

Preparation Time : 15 mins.

Comments (1)

Idli Fingers...!!!

Author: Siddhi Shirsat // Category: Dosas N Idlis, Evening Snacks, Quick Dishes

This crisp idli is a very quick and tasty recipe. Specialy left over idlis can be utilized here. They can be done in just 5 mins.

INGREDIENTS:

5-6 left over plain rava idlis

4-5 table spoon salted butter

METHOD:

Cut each idli into long thin strips. Heat a non stick tawa and put butter on it. Shallow fry the idli strips till light brown and crisp on both sides.

Serve hot with sauce or some gravy. They realy taste nice.

NOTE:Use of butter is a must. If u use ghee/vanaspati or oil the taste is spoiled.Butter gives them the perfect taste and cripiness.

Preparation Time: 10 mins

Comments (1)

Kesari Rasmalai...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

Rasmalai is a very famous bengali dessert, its dumplings made from cottage cheese(chenna) soaked in sweetened, thickened milk delicately flavored with cardamom or saffron and served chilled. Its one of my favourite dessert.I had a thought of giving it a try at home coz till now i had just had it outside or at bengali functions.In sweet shops we get it but mostly they mix lot of maida in it, so that that more dumplings are produced with less chenna, but this dumplings are tasteless and very hard. They also thicken the milk by using cornflour instead of naturaly evaporating it which spoils its taste.The authentic rasmalai recipe uses pure chenna and pure thickened milk to get the real taste.So i decided to give it a try last week for the occasion of 'bhai dooj' or ' bhau bij' as called in marathi and konkani. I made it and it tasted awesome, my all bros liked it a lot and they asked for a second bowl:-)). It got over in no time. I had added safforn and saffron-elaichi syrup which enchanced its taste more.

INGREDIENTS:

300 grams fresh chenna

2 litre whole milk( to lessen calories use skimmed milk)

4 cups sugar

4 tea spoons maida(optional)

few safforn strands

1/2 cup blanched and sliced pistachoes and almonds

1 table spoon of kesar-elaichi syrup(or use 1/2 tea spoon cardomon powder)

METHOD:

Kned the chenna well for 5-6 mins. If its not binding well add 3-4 tea spoons of maida in it and again kned it well for more 4-5 mins. Now make small balls of it and press on palm to flatten them.Make usually 1 inch flat balls.If the balls are not that firm then freeze them for 40-50 mins so that they become firm.

Mix 2 cups sugar and 8 cups of water and let it get boiled in a wide bottomed vessel. Take the vessel very big to fit all the balls as they double in size when done and they require much room to expand.When this solution gets boiled drop the chenna balls in it and keep the gas on high flame.

Keeping gas on high flame is important as the chenna dumplings do not break coz of it.Cover the vessel partially and cook it on high flame for 20 mins. In between after every 5 mins spinkle 1 tablespoon of cold water on it, coz of this the dumplings puff up well.When they are done they will be almost double in size. Remove them from flame and let they get cooled.

Simultaneously take one thick bottomed pan and add the milk in it. When its boiled, lower the flame and stir countinously so that it does not get sticked to sides.Let it get reduced to 60%, then add sugar.add sugar according to your taste.Soak saffron strands in little warm milk for 20 mins ans add it to the cooking milk and stir well. Now add the kesar-elaichi syrup and let it get cooked more. When its almost half remove it from flame and let it get cooled.Add pistachoes and almond slices.

Now when both dumplings and milk are at room temperature we have to mix them. So take each dumpling from the sugar solution and press it slightly in palm so that all the sugar syrup is removed. Then put it in cooled thickened milk. Repeat the same with rest all dumplings.

Refrigerate it for 7-8 hours. It tastes best after 7-8 hours refrigeration.Yummy rasmalai is ready to serve.

NOTE: To make chenna at home, boil whole milk and when its almost boiled add 2 table spoon of lemon juice and mix it. Let the milk get curdled. Separate chenna form liquid and wash it under cold water for 2 mins. Hang it in muslin cloth for 1-2 hours so that all the water is dripped from it.

Preparation Time: 40 mins

Comments (1)

Chocolate Dryfruit Rocks...!!!

Author: Siddhi Shirsat // Category: Chocolate Recipes, Quick Dishes, Sweets

Chocolates are everyones favourite.I just love them in any form. I try different chocolate recipes and this is the most common and easiest one.This dryfruit filled chocolate rocks are very tasty, no one will be able to resist them if they have it once:-))

INGREDIENTS:

2 cups grated cooking chocolate

1/2 cup cocoa butter

1/2 cup chopped walnuts

3/4 cup roasted and chopped almonds

1/2 cup chopped cashewnuts

1/4 cup raisins

1/4 cup pistachoes

METHOD:

Mix grated chocolate and cocoa butter in a microwave safe bowl and microwave it on high for 60 secs or till it gets melted well. Whisk the mixture well and add all the dry fruits and mix well.

Now take a tray and put butter paper on it. Take a table spoon full of that mixture and put on that butter paper. Repeat with rest of the mixture.

Refrigerate it till the chocolate gets set. It may be for 30-50 mins.

Enjoy home made tasty chccolates.

NOTE:If microwave is not there, you can melt the chocolate by using a double boiler.

To roast almonds in microwave, keep them on high for 2 mins and on grill for more 2 mins.

You can use any of your choice drys fruits in this chocolates.

Preparation Time: 10 mins

Comments (1)

Oats N Raisin Cookies...!!!

Author: Siddhi Shirsat // Category: Cakes N Cookies, Dry Snacks

This days everyone is becoming health and calorie consious, everyone wants to have healthy and nutritious food.But some times due to health we have to compromise with taste. But here is a healthy and tasty oat cookies recipe.Oats are becoming very popular in india this days, different recipes are being tried with it. But i like the most famous oatmeal cookies so i decided to try them and this oats loaded cookies along with raisins and nuts were very tasty and healthy. They will be loved by everyone from kids to adults.

INGREDIENTS:

3 cups rolled oats

11/2 cup maida(all purpose flour)

1 cup margarine or butter

2 cups castor sugar( can use 1 cup brown sugar and 1 cup castor sugar)

1 cup black raisins

1/2 cup dessicated coconut

1/2 cup roasted almond slices

1 egg

2 table spoon orange zest(optional)

1 tea spoon vanilla essence

11/2 tea spoon baking powder

METHOD:

Take a bowl and add sugar and butter in it. Blend it well with hand blender.Now beat a egg and add the vanilla essence in it and add it to the butter sugar mixture.Mix it well again.

Seive baking powder and maida 4-5 times together and keep aside.Now add it along with raisins,almonds,dessicated coconut and orage zest to the beaten mixture and mix again.Finaly add oats and mix it well.

Grease a baking tray and make small lemon sized balls and place on it.Keep them min 2 inches apart from each other.

Preheat a oven or microwave and bake them for 180 deg for 15-20 mins or until they turn light brown.Remove them after some time and cool on wire rack .

when cooled store them in air-tight container.They remain crispy for 20 days.

NOTE: The quantity of oats can be increased or decreased according to your taste.

Orange zest gives nice different flavour so i had added it, u can omit it in you do not like it.

Preparation Time : 30 mins

Comments (0)

Blackcurrant Chocolate Nuga Delight...!!!

Author: Siddhi Shirsat // Category: Chocolate Recipes, Sweets

Chocolate is everyones favourite. Even i love it.Its difficult to say no if any one offers you a chocolate. Chocolate dipped desserts are very famous all over the world. I had tried one such dessert made from blackcurrant and butterscotch nuga. I had never thought of making butterscotch nuga at home , but i made it. It is very easy to make it. Dessicated coconut gives it a nice flavour and taste.This dessert will be surely loved by kids as well as adults. This is my new sweet fot this years diwali.

INGREDIENTS:

150 gms dark cooking chocolate

1 cup desicated coocnut

1 cup black raisins

1/2 cup sliced almonds

1/2 cup sugar

1/2 cup pistacho powder

2 table spoon butter

1/4 cup condensed milk(optional)

METHOD:

heat a pan and add sugar and butter.Keep on stirring till the mixture is thickened and gets brown color.Be careful so that it does not get burned.When its done remove it from flame nad put the almond slices in it and coat them well with the mixture.

Take a butter paper and grease it with butter. Pour the hot almond and sugar mixture on it and spread properly to form a thin layer.Let it cool for 5 mins. Then refrigerate it for 20 mins so that it getd hardened.Remove it from paper and grind it coursely.Butterscotch nuga is ready.

Take the dark chcolate cube in a microwave safe bowl and micowave it on 100% power for 1 min.It will melt.

Grind coursely black currant raisins, 1/2-3/4 quantity of nuga , 1/2 cup dessicated coconut and pistachoes powder.It should be a sticky mixture.If the mixture is not that stick add some condensed milk and grind again.

Make small balls of this mixture and deep them in melted chocolate. Let the whole balls get coated with chocolate, then roll them in dessicated coconut mixture and put them on butter paper.You can keep some balls plain without rolling in dessicated coconut and some you can even roll in pistachoes powder or nuga powder.

Refrigerate them till they set. Yummy chocolate sweet is ready.

NOTE:To make dessicated coconut at home, microwave grated fresh coconut for 3 mins on high with stirring in between.Then grind it to fine powder.

Preparation Time: 20 mins

Comments (2)

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