Kakdi Raita / Raitu: August 18, 2011

Cucumber raita and that too chilled cucumber raita is a fine dip in itself, there are no limitations of using his raita with only farari menus, one can prepare this recipe and serve it with chips as starters to their guests…

Requirements:

Cucumbers : 2 Medium Sized

Hang Curd : 1 Cup

Green Chilli : 1

Sugar : 1 Table Spoon

Mustard Seeds : ¼ Tea Spoon

Curry Leaves : 4 to 5

Oil : 1 Table Spoon

Salt / Sindhalun to taste

Coriander Leaves : ½ Table Spoon

Process:

Step 1: Peel the skin of the cucumber, grate it and keep it aside.

Step 2:  Take a small sauce pan and heat oil in it.

Step 3: Add mustard seeds in it and let them splutter.

Step 4: Add curry leaves and finely chopped green chilli in the sauce pan.

Step 5: Add hang curd, sugar, salt to taste, grated cucumber and mix everything well.

Step 6: Remove the raita in a serving bowl.

Step 7: Garnish your raita with finely chopped coriander leaves.

Step 8: Serve chilled raita with other farali / farari varieties.

Tips:

1 : If the consistency of the raita is too thick than add some water and cook for one more minute.

2 : This raita is one of the good options to serve your family / guests instead of plain curd.

3 : One can use hand beater to mix everything well, so that no lumps are formed.

Chocolate Sushi: July 2, 2011

In this recipe of Sushi, Sushis does not contain rice, fish or wasabi. Chocolate Sushi is a product of pure chocolate & a process
in which sushis are made…

Requirements:

Chocolate Compound : 500 grams

Fresh double cream : 200 ml

Corn Syrup : 200 ml

Sugar : 100 grams

Praline Dust : 200 grams

Fresh desiccated coconut : 500 grams

Process:

Step 1: Melt half of chocolate & sugar in double boiler to make Chocolate Glaze.

Step 2: Heat corn syrup, sugar & cream in a pan & mix thoroughly.

Step 3: Add desiccated coconut & mix well.

Step 4: Cook & then spread on a butter paper & roll it with a rolling pin.

Step 5: Keep it in a refrigerator to firm but in a bendable texture.

Step 6: Take out the coconut slab & make 3 inch cut & make them length wise.

Step 7: Pipe in the chocolate glaze into the rolled coconut roll & seal it carefully.

Step 8: Wrap in plastic/butter paper & refrigerate to firm.

Step 9: Take out the firm rolls & dip it in the rest of molten dark chocolate & immediately dust it with desiccated roasted
coconut or pralines.

Step 10: Keep it on a butter paper & tightly roll it back & refrigerate.

Step 11: Carefully cut the rolled out Belgian chocolate sushi using a sharp knife 1 inch lengths.

Step 12: Place on your plate & serve accompanied with some fruity or chocolate dip.

Khajur Amli ni Chutney / Tamarind & Date’s Dip:

An Indian dip & very important chutney which can be served with so many Indian Starters…

This recipe has my Ma’s touch & which is really healthy & tempting…

Requirements:

Dates / Khajur (Seedless) : 100 grams

Tamarind / Ambli (Seedless) : 100 grams

Jaggery : 50 grams

Cumin Powder : 1 Tea Spoon

Dried Ginger Powder : 1/8^th Tea Spoon

Salt to taste

Water as required

Process:

Step 1: Soak chopped dates, tamarind & jiggery in luke warm water & let it be for 30 to 45 mins.

Step 2: Pour the soaked mix & other ingredients in a blender & make a smooth pulp from it.

Step 3: Strain the pulp in a pan & add cumin & dried ginger powder & cook them for about 3 to 5 minutes.

Step 4: Remove the Tamarind & Date Chutney in an air tight jar; but close its lead only once the pulp is cool down at room temperature.

Tips:

1 : Add the water as required & desired.

2 : Use the soaked water while making the chutney.

3 : One can serve this chutney as dip or also in my other recipes available here.

Capsicum Tomato Sauce: June 28, 2011

A recipe of dip with an Indian touch to it…serve it with cheese crackers, potato wafers, chips etc…

Requirements:

Capsicum : 1 Large

Tomatoes : 3 medium

Cloves : 2

Cinnamon Stick : 1 inch

Curry Leaves : 6 to 7

Chilli Powder : 2 Tea Spoons

Oil : 3 Table Spoons

Butter : 1 Table Spoon

Tomato Ketchup : ½ Table Spoon

Salt as required

Process:

Step 1: Dice Tomatoes & Capsicum.

Step 2: Sauté them in a pan with about 2 table spoons of oil & salt as per taste for 5 to 7 minutes.

Step 3: Let the above come down to room temperature.

Step 4: Grind it in a blender & make a smooth puree.

Step 5: Heat 1 table spoon of oil & 1 table spoon of butter in a pan.

Step 6: Add the cloves, cinnamon stick & curry leaves, let them get tempered.

Step 7: Pour the smooth puree of sauté veggie & stir it well.

Step 8: Add chilli powder as per taste.

Step 9: Add tomato ketchup in the above mixture & cook it for 4 to 5 minutes on medium flame.

Step 10: Once the sauce becomes thick remove the pan from heat & serve as per your wish, either hot or on room temperature.

Tips:

1: Don’t add water while making puree, you will need to cook it for long time till the water portion gets evaporated.

2: Before serving this dip/sauce to your family or guests, remove the cloves, cinnamon stick & curry leaves; so that your family can
enjoy it hassle-free.

Cheese Crackers:

A cheesy & cracking recipe, you can prepare them well in advance & keep them in an air tight jar so that when you have guests
arrived, you can serve them with any spicy dips…

Requirements:

Maida : 5 Table Spoons

Butter : 2 Table Spoons

Cheese : 4 Table Spoons

Baking Soda : a pinch

Milk : 1 ½ Table Spoons

Black Pepper : ½ Table Spoon

Chilli Flakes : ¼ Table Spoon

Salt to taste

Process:

Step 1: Melt the butter in microwave for only few seconds.

Step 2: Mix all the ingredients well apart from milk.

Step 3: Start adding milk & prepare dough using enough milk.

Step 4: Pre Heat your Oven.

Step 5: Roll the dough with a thickness of ½ cm.

Step 6: Cut small bites from the rolled dough (as per your wise).

Step 7: Grease a baking dish.

Step 8: Prick the small bites with a fork.

Step 9: Bake them for about 5 to 7 minutes on 250 degrees.

Step 10: Serve them with you desired dips or ketchups.

Step 11: You can serve them either hot or on room temperature.

Tips:

1: Melted butter would help you in preparing the dough well.

2: Whenever you care using cooking/processed cheese in your recipe, do make it sure the amount of salt you are adding in the same as
cooking cheese already has enough salt in it.

3: Store the excess crackers into an air tight jar.