Homemade chocolates - medians

1.)Melt 1cup chopped white chocolate bar in microwave for 1minute n stir.

2.) microwave in half minute succession storing in between until smooth n melted.   Takes about 2minutes depending on the power of the microwave.

3.) let it come to room temperature. ( feel the bottom of the bowl to ensure its at room temperature, please note even slightly warm is not okie to pour or spoon) 

 4.)let it come to room temperature. 

5.) repeat the above process every time you feel the chocolate is not in right consistently to spoon, it's too thick or dry) 

6.)Keep round cup shaped moulds ready for use

7.) pour the melted chocolate in the moulds to get flat disks. 

8.) immediately decorate with pistachio slices, raisins , cranberries, walnuts, honey wheat flakes cereals powdered, etc .

9.) Keep in freezer for 5 mins to set.

10.) remove n unmould. 

11.) serve.

12.) if you wish to pack let it stay in cool dry place for 12 hrs. Then pack. 

Tips:- 1.)work on small quantities of chocolate to avoid too much re-heating and wastage.if more chocolate is needed then it can be melted within no time.

2.) Do not heat the chocolate more than 3-4 times , it looses its flavor .

3.) keep all bowls n spoons dry ,no water should be on them at all and also your work station should be dry too.

4.) maintain a separate knife and chopping board for chocolate making 

5.) consume chocolates within 7days

6.) never keep them in fridge they absorb other flavors and smells and also go very hard.

7.) store them in a cool dry place.

8.) if by any chance the chocolate is not set well or texture is not right it can be melted and reused.

9.) never use cooking chocolate or tampered chocolates(ready made) they will not set n become sticky upon human touch.

10.) avoid touching the chocolate often once they are ready , they get finger marks n loose their smooth finish.

11.) always use fresh ingredients for better taste n quality. 

Home made chocolates - almond rocks, Chocohearts, white chocolate pink roses and stuffed chocolate cups

1.)Melt 1cup chopped white chocolate bar in microwave for 1minute n stir.

2.) microwave in half minute succession storing in between until smooth n melted.   Takes about 2minutes depending on the power of the microwave.

3.) let it come to room temperature. ( feel the bottom of the bowl to ensure its at room temperature, please note even slightly warm is not okie to pour or spoon) 

4.)Repeat the same for dark chocolate or semi sweet chocolate chips. 

 5.) let it come to room temperature. 

6.) repeat the above process every time you feel the chocolate is not in right consistently to spoon, it's too thick or dry) 

7.) keep rose shaped, heart shaped and cup shaped moulds ready for use.

A.) -For Chocohearts 

-pour white or brown chocolate first in each mould to fill 1/3 of its level and Wait for 3-4 seconds( important step) 

-now pour the other color chocolate. 

-use a toothpick n mix it all the way through both the chocolates to make a swirl pattern. 

-tap the mould on your work desk to remove any air bubbles. 

-let it rest in freezer for 5minutes or until cool .

-unmould the hearts (just like you do for ice cubes).

-let them rest at room temperature for 12 hours or overnight to harden up. (If you wish to pack them)

-serve.

B.)for rose

-take half of white chocolate melted in a separate bowl and add 1-2drops of red oil baised liquid color (not water based , chocolate will curdle )

-pour little of pink chocolate in each rose mould and wait few seconds. Now spoon the white chocolate and tap gently the moulds on your counter to remove air bubbles.

-use toothpick to swirl.

-place skewer n ensure its tip is completely covered in chocolate. 

-let it secure takes few minutes. 

-now in freezer for 5 minutes.

-remove n unmould

-keep for 12hrs if you have to pack. Or else serve.

C.) For stuffed cups 

-spoon dark chocolate in cup moulds.

-empty them by reversing over the chocolate bowl and tapping gently. 

-freeze for 5minutes.(do not unmould at this point)

-remove n stuff with

a.peanut butter n jam.

b. Peanut butter n marshmallows/fluff

c.pinaple/mango /orange crush 

d.praline crackle n ganash 

e.Hazelnut chocolate cream 

Or any other filling of your choice that's dry (not runny) n soft . 

-cover by spooning in dark chocolate (we melted earlier)  or serve open 

-keep in freezer for 5minutes.

-remove n unmould 

-serve or keep out for 12hrs before packing .

D.) For almond rocks 

-slice almonds into halfs (skin on, no need to use blanched) 

-mix in all left over chocolate .

-spoon on parchment paper.(shape doesn't mater , but avoid very flat spooning) 

- freeze for 5 mins 

-remove n serve. 

-follow same method as above if packing intended .

Tip :- 1.)work on small quantities of chocolate to avoid too much re-heating and wastage.if more chocolate is needed then it can be melted within no time.

2.) Do not heat the chocolate more than 3-4 times , it looses its flavor .

3.) keep all bowls n spoons dry ,no water should be on them at all and also your work station should be dry too.

4.) maintain a separate knife and chopping board for chocolate making 

5.) consume chocolates within 7days

6.) never keep them in fridge they absorb other flavors and smells and also go very hard.

7.) store them in a cool dry place.

8.) if by any chance the chocolate is not set well or texture is not right it can be melted and reused.

9.) never use cooking chocolate or tampered chocolates(ready made) they will not set n become sticky upon human touch.

10.) avoid touching the chocolate often once they are ready , they get finger marks n loose their smooth finish.

Prawn on toast

Ingredients :- 

1.) 8 slices of bread

2.)about 1n half cup fresh prawns cleaned and devained 

3.) 1egg white or whole egg

4.) 1 tsp dark soya sauce

5.) 1small onion

6.) 3green chillies

7.) 5-6garlic pearls

8.)salt to taste

9.) cornflour 2-3big tbsp

10.) oil for deep frying 

11.) sesame seeds 1cup 

12.)tomato ketchup to serve along  

Method:-

Cut bread into two diagonally for about 6-8slices (more if needed) , no need to remove edges. In a food processor blend  about 1n half cup of fresh ,cleaned and devained prawns , 1egg (only white or whole is also fine) , 1tsp dark soya sauce, 2-3tbsp of chopped onions, garlic , ginger, green chilies mix , pinch of salt until it combines well ,mix in a spoon of corn flour . Toast bread on both sides lightly and spread the mixture on on side. Dip it into white sesame seeds so that it's covered completely over the mixture applied side of the bread . Now deep fry till golden on both sides (I generally prefer to do this way) or shallow fry or drizzle oil n oven toast it if you trying to avoid the oil  for about 8-10 mins (may take longer depending on the oven settings ) in a pre heated oven at 180 degrees . 

Pumpkin buds n flowers fritters (dudiya kalya /kalo bajo )

Ingredients:-

1.) pumpkin flowers n buds (at least 25numbers) 

2.)1/2 tsp haldi

3.) 1tbsp red chili powder 

4.)1tsp salt

5.) pinch of hing

6.)oil for frying 

7.) 1-2tbsp rice flour 

8.)1-2heaped big tbsp of corn flour

Method:-

Wash pumpkin flowers nicely and discard water. Sprinkle add red chili powder,haldi , salt and hing powder ( do not add water). Give it a good mix and let it sit for 10 mins. Once it leaves water add 1-2table spoons of rice powder, 1heaped big spoon of cornflour /kutu Ka ata, mix well and deep fry /shallow fry , in hot oil until crisp. Serve hot as starters or side dish during meals. This rear delicacy is absolutely a yummy treat . 

Malabar spinach n dry shrimp curry

Ingredients:-

1.) 5-6 whole red chillies (more if you prefer)

2.)1cup freshly grated coconut (half coconut)

3.)1lemon sized ball of tamarind 

4.) 100grams dried shrimps cleaned

5.) 1big bunch of mslabar spinach 

6.) 2large onions

7.) oil for tempering 

8.) salt to taste

Method:-

Fry 5-6 whole red chilies in a tsp of oil. Grind along with 1cup grated fresh coconut , a small ball of tamarind and salt. Clean dry shrimp , remove heads, Wash the dry shrimps 4-5times with water n let it soak in clean water for 5-10 mins. Then discard the water until further use. Wash n chop Malabar spinach ,also chop soft stems into half inch long pieces . Chop 1medium sized onion and boil with ground masala. Now add the Malabar spinach n give a boil then add the shrimps n keep boiling until the spinach is cooked well n shrimp leaves a lovely aroma upon cooking. Adjust salt if needed . Switch off gas. Chop 1big onion finely and fry in 2-3spoons of oil and season the curry. Ready to serve hot with white rice . 

Pomfret stuffed masala pan fried

  

Ingredients:-1.) 4-5 medium sized pomfret fish , cleaned, with side slits (deep pockets) n few cuts on either sides as shown in pictures.

2.) 1whole garlic

3.)1inch ginger

4.)2tbsp red chili paste

5.) 1big bunch corriander leaves

6.) salt to taste

7.) turmeric powder half tsp

8.) 1tsp red chili powder

9.) 1lemon sliced for garnish

10.)2 onions sliced for garnish 

11.) 1cup samolina 

12.) oil for pan frying as needed

Grind Grind 1big bunch corriander leaves , 5green chilies, 7-8 garlic pearls, to a fine paste. Apply haldi powder, salt n red chili powder (1/4tsp) to cleaned fish n leave aside for 10 mins.add the ground masala. Apply thoroughly on the out side and inside the pockets n cuts . Leave for atleast an hour or longer in fridge. Stuff the pockets with a tsp of chili paste (red chili , vinegar,salt ) . Coat with semolina n roast in a pan , covered for 3-4mins each side , with oil on both sides . Serve hot . With lemon pieces n onion slices. 

Rava dosa

3cups Rava (sooji) ,2cups rice powder and 2-3tbsps of besan (chickpeas flour)/or 1cup maida  (I don't use plain flour/maida In regular cooking) soak in water about half inch more than just submerged.... Add roasted cashew bits ,onion sliced, green chiles chopped,salt to taste ,Cilantro chopped pinch of roasted jeera and a pinch of soda bi carb(plain soda not baking powder). Mix well n splatter the batter with ur hand on a hot n heavy girdle (dosa pan), do not pour with laddle n try to spread it will not become like lace . Cover for 2-3seconds n cook on medium to slow flame . Remove lid , loosen ends n fold into half . Now serve hot crisp Rava dosa with your choice of chutney.