Choco Blast / Choco Lava Cake: August 17, 2011

One of my favourite recipes which has chocolates in them…when I first had it in a restaurant my only intension was to make it any how when I reach home…after some trial and errors was able to achieve the desired result…this recipe is a real good option to serve your friends

Requirements:

Chocolate Sponge Cake : 200 Grams

Dark Chocolate : 2 Table Spoons

Chocolate Truffle:

Dark Chocolate : 125 Grams

Single Fat Crème : 100 Grams

Process:

Step 1: For Chocolate Sponge Cake refer this page.

Step 2: Grate the dark chocolate in a microwave proof bowl and mix crème in it, microwave them for 1 – 1:30 minutes.

Step 3: Mix them dark chocolate and crème and check no lumps are there, and dark chocolate has melted well; if there are any lumps there than microwave it for few more seconds.

Step 4: Crush the sponge cake in a big bowl & start mixing chocolate truffle into it steadily one by one table spoon (for binding) to prepare a dough.

Step 5: Make two big size balls & two small size balls.

Step 6: Muffin cups, grease them with oil & clean film in the inner side.

Step 7: Take the big ball & stick in the film side (it should be very clean avoid cracks).

Step 8: Pour chocolate truffle in the inner side about ¾ of the quantity.

Step 9: Freeze them for 10 to 15 minutes.

Step 10: Sprinkle 1 table spoon of grated dark chocolate on the set truffle.

Step 11: Take the small balls, prepare a small flat puree & seal the set muffins & freeze them again for 10 to 15 minutes.

Step 12: Remove it with the help of clean film.

Step 13: Before serving your choco lavas microwave them for about 15-20 seconds to enjoy its real flavour.

Tips:

1 : Always keep the chocolate slab on room temperature, to avoid lumps while cooking it.

2 : Whenever you microwave the chocolate, it is always advisable to check it’s state atleast twice or thrice to avoid over cooking.

3 : One can prepare this cup cakes in advance and feel free when their guests / friends are around.

Farali / Farari Muthiyas: August 16, 2011

A good variation from the usual ones, now days we get different types of flour readily available in the market…with a slight twist we can easily make different recipes…this recipe can be made by shallow frying the muthiyas, which will make it a more healthy farari dish.

Requirements:

Potatoes : 6 to7 Medium Sized

Roasted Peanuts Powder : ½ Cup

Rajgira Flour : 2 Table Spoons

Sabudana Flour : ½ Table Spoon

Waterchestnut / Shingoda Flour : ½ Table Spoon

Sugar : 1 Tea Spoon

Lemon Juice : ½ Table Spoon

Black Peppercorns Powder : ¼ Tea Spoon

Ginger-Green Chilli Paste : 2 Tea Spoon

Sesame Seeds : 2 Tea Spoon

Curd : 1 Table Spoon (to bind the mix)

Coriander Leaves : 2 Tab le Spoons

Freshly Grated Coconut : 2 Table Spoons

Salt / Sindhalun to taste

Oil for frying

Process:

Step : Boil potatoes, peel off their skin and smash them finely.

Step : Mix all the ingredients in a bowl.

Step : Bind all the ingredients with curd and make a semi soft dough from it.

Step : Heat oil in a frying pan.

Step : Make small oval shape muthiyas and fry them in oil till they turn golden brown in color.

Step : Remove them on a soaking paper.

Step : Serve them hot with green chutney.

Tip:

1 : The quantity of curd can be adjust accordingly, to maintain the consistency of the dough.

Sandwich Dhoklas: July 6, 2011

A very good variation & use of the very famous recipe of dhoklas; again a very healthy recipe & tempting to eat.

Requirements for Dhoklas:

Rice Grains : 250 Grams

Urad Dal / Vigna Mundo Grains: 100 Grams

Tuvar Dal / Split Pigeon Peas Grains : 50 Grams

Channa Dal / Cheak Pea Grains : 50 Grams

Curd : 2 Table Spoons / 50 Grams

Soda bi Carb : ¼ Tea spoon

Salt to taste

Requirements for Garnishing:

Fresh Coconut : 1 Table Spoon

Coriander Leaves : 1 Table Spoon

Mustard Seeds : 1 Tea Spoon

Sesame Seeds : 1 Tea Spoon

Oil : 2 Tea spoons

Requirements for Green Chutney:

Mint Leaves : 2 Table Spoons

Coriander Leaves : 2 Table Spoons

Fresh Coconut : 1 Table Spoon

Roasted Peanuts’ Powder : ½ Table Spoon

Ginger + Green Chilli : 1 Tea Spoon

Sugar : ½ Tea Spoon

Salt to taste

Process:

Step 1: Soak all the dals & rice grains in water for over a night.

Step 2: Next day grind the soaked dals & rice mix into a grinder & make a smooth batter from it.

Step 3: Add the curd, salt to taste & soda bi carb in it & mix everything well.

Step 4: Close the lead of the bowl & let the batter ferment for more 12 hours.

Step 5: Put all the ingredients of green chutney in a grinder & grind everything into a smooth paste; but make sure that the chutney is
thick in consistency.

Step 6: Place a steamer on a flame, grease the plate with little oil & spread the fermented batter in it; fill till ¼ height of the plate.

Step 7: Close the lead of the steamer & let the dokhlas get steamed for 5 to 6 minutes.

Step 8: Remove the plate of half cooked dhoklas, spread the green chutney layer on them evenly.

Step 9: Spread a second layer of dhokla batter on the layer of green chutney & put the plate again in steamer for about 10 to 12 minutes.

Step 10: Repeat the same process for all the dhoklas.

Step 11: Once all the dhoklas are cooked, cut them into square pieces & place them on a serving plate.

Step 12: Heat oil in a pan, add mustard seeds & let them splutter; once they splutter add sesame seeds to it.

Step 13: Pour the mustard & sesame seeds to the sandwich dhoklas evenly.

Step 14: Garnish with freshly grated coconut & finely chopped coriander leaves.

Tip:

1 : Remember whenever there is a process of fermentation in any recipe, the time to ferment will always depends on the seasons; the best
results are expected to get is in summer, & if you want to get the good result in monsoon & winter season make sure that the water in which the
dals are soaked is slightly warm, or else microwave the batter for about a 1 to half & let it ferment.