Sunday, January 31, 2016

Dates & Paan Chocolate, A Chocolate Mouth Freshener.

Ingredients
Dates - 10 to 12 pieces,
For stuffing
Betel leaf (paan) - 2-3 ,
Gulkand (Rose petal jam) - 2 tsp,
Desiccated coconut - 2 tsp,
Fennel seeds - 2 tsp,
Roasted coriander seeds (dhana dal) - 2 tsp,
Cardamom powder -  pinch,
Saffron - pinch,
Almonds (roughly crushed) - 1 tsp,
Cashews (roughly crushed) - 1 tsp.
For coating
Milk chocolate chips - 1/2 cup,
For garnishing
Desiccated coconut - 1/2 tsp (optional).


Method
Deseed dates and remove its top.


In a mixing bowl add all the ingredients from  "For stuffing " section above.


Mix well.

Now stuff prepared stuffing into pitted dates as per the bellow image.


Repeat the process with rest of the dates.


In another bowl, melt chocolate using double boiler (Bain Marie) method. When chocolate is melted completely, give a good stir. 


Now dip stuffed dates into melted chocolate. Chocolate should be coated all over dates.


Remove excess chocolate by tapping fork to the edge of bowl.


Now place chocolate covered dates on wax paper and sprinkle some desiccated coconut on top.


Let it set at room temperature or refrigerate, till it becomes firm. Trim excess chocolate with knife as per below image.

Notes
Milk chocolate can be replaced with dark or white chocolate.
Store in refrigerator up to a week.


For other paan recipe, click Paan mukhwasPaan ice cream

Chocolate & Paan Delight, A chocolate Mouth Freshener.

Ingredients
For paan mix
Betel leaf (paan) - 2 ,
Gulkand (Rose petal jam) - 1 tsp,
Desiccated coconut - 1 tsp,
Fennel seeds - 1 tsp,
Roasted coriander seeds (dhana dal) - 1 tsp,
Cardamom powder -  pinch,
Saffron - pinch,
Almonds (very finely chopped) - 1/2 tsp,
Cashews (very finely chopped) - 1/2 tsp.
For Base
Milk chocolate chips - 1/3 cup.



Method
In a mixing bowl, add all the ingredients from  "For stuffing " section above.


Mix well.

In another bowl, melt chocolate using double boiler (Bain Marie) method.


When chocolate is melted completely, give a good stir. In a wax paper, spoon melted chocolate and try to make thin roundle or disc about 1 1/2 inch diameter.


Sprinkle prepared paan mix on top.


Let it set at room temperature or refrigerate, till it becomes firm.


Remove carefully from parchment paper and serve.

Notes
Store in refrigerator up to 10 - 12 days.
Milk chocolate can be replaced with dark or white chocolate.




Monday, January 25, 2016

Bhavnagri Gathiya | Mora Gathiya

Ingredients
Water - 1 cup,
Peanut Oil - 1 cup,
Asafoetida - 1/4 tsp,
Salt - 1/2 tsp,
White/black pepper powder - 1/4 tsp,
Papad khar / kharo (sodium bicarbonate) - 1 tsp,
Carom seeds - 1 tsp,
Gram flour - 3-4 cup.



Preparation
In a bowl add oil and keep aside.


In a mixing bowl, add gram flour, carom seeds and white pepper powder. Mix well and keep aside.



Method
In a sauce pan, add water, asafoetida and salt. Give it a boil.


Now add papad kharo and give it another boil.


Now add boiled mixture in oil. Beat using blender till it looks like white and creamy consistency.



Slowly stir in flour in beaten oil & water mixture. Mix till very soft dough consistency.


Now take gathiya maker machine and grease all the parts properly.


Now fill gathiya maker machine with prepared dough. Close the lid.


Press in hot oil and form large circle. Do not make too many layers, one or two layers are good enough. Fry in a medium flame from both the sides till bubble disappears.


Take it out in a paper towel using a tong.


Notes
Amount of flour may depends on quality of flour.
Papad kharo can be replaced with cooking soda, but than skip water boiling process.



Wednesday, January 6, 2016

Kalakand | Malai Barfi

Ingredients
Paneer - 1 cup, For homemade paneer recipe, click HERE.
Condensed milk - 1/2 cup + 1 tbsp,
Milk powder - 2 - 3 tbsp,
Clarified butter (ghee) - 1 tsp.
Cardamom powder - pinch,
Sliced pistachios - 1 tsp.


Preparations
Slice 4-5 pistachios and keep aside. Grease a plate or tray with some ghee and keep it aside.


Method
In a pan, add paneer, milk powder and condensed milk.


Mix well. Now switch on the flame on low to medium flame.


With constant stirring, cook mixture till it gets thick & lumpy texture.


Now add ghee and cardamom powder. Mix well.


Cook until mixture starts leaving pan's sides. Transfer in a greased plate and level it up using spatula. Add sliced pistachios on top and gently press with spatula.


Let it come to room temperature. Cover with clean plastic wrap and refrigerate for 2-3 hours. Cut into pieces and serve.


Notes
Adjust amount of condensed milk as per taste.
Skip cardamom powder if you wish to.
Add saffron for flavor and color.
Store in refrigerator up to 3-4 days.