Chocobar

Kids Favorite....

Ingredients (Makes 4 Popsicles)

Dark Cooking Chocolate: 300 gms
Vanilla Ice Cream: 400 ml

Requirements: Popsicle Molds
Cooking Time: Nil

Method

Melt the chocolate by double boiling method or in microwave

Let it come down to room temperature
Pour it to the popsicle molds and spread the chocolate to all sides

Let it set for 4 to 5 minutes
Repeat the same procedure and give a second layer of chocolate coating

Let it set well (Do not freeze just keep in fridge)
Whip the vanilla ice cream using an egg beater

Fill in each popsicle with vanilla ice cream to the brim

Close the popsicles using the stick

Let it freeze for a good 8 to 10 hours
Carefully remove from the mold and serve.

I have used dark chocolate. That`s why the outer chocolate coating became dark in color.  So i suggest you to use milk chocolate so that you get the correct color

Ghee Cake

That smell of ghee makes you fall in love with this cake instantly...

Ingredients

All purpose flour/Maida: 3/4 Cup
Ghee: 1/4 Cup
Fresh Cream: 1/4 Cup
Powdered Sugar: 1/2 Cup
Egg: 2
Vanilla Essence: 1 Tea Spoon
Baking Powder: 1/2 Tea Spoon
Baking Soda: 1/2 Tea Spoon
Milk: 1/2 Cup

Baking Time: 30 - 35 Minutes
Method

Preheat the oven at 150 C

Prepare the cake tin by spreading a little butter all around the tin and then add little flour and spread it to all sides uniformly.  Knock off the excess flour

Or you can line the tin with a butter paper/parchment paper

Separate the egg yolk and white

To the egg yolks add ghee, fresh cream and powdered sugar.  (Reserve a table spoon of sugar for beating the egg whites)

Beat well until light and fluffy

Sieve all purpose flour, baking powder and baking soda
To the egg yolk mixture add the sieved all purpose flour mix and vanilla essence

Add milk as necessary and combine well to form a smooth batter

Now beat the egg white until stiff peaks are formed.  Add the table spoon of powdered sugar to it

The egg whites should be stiff enough that if you place the bowl upside down  the egg whites should not drip down

Now add the stiff egg whites to the cake batter

Fold in slowly.

Transfer the cake batter to a prepared cake tin

Bake at 150 for 30 to 35 minutes
Insert a wooden skewer in the middle and check. If it comes out clean then the cake is ready
Remove from oven and let it cool

Once the cake is cooled well remove from cake tin

Let it cool for some more time
Cut and serve with a cup of tea or cofee

Note:
Baking time may vary depending on the oven, so adjust it accordingly

Rava Dosa

Have it for breakfast or lunch...

Ingredients

Roasted Rava/Semolina: 1 Cup
Roasted Rice Flour: 1 Cup
Atta: 1/2 Cup
For Seasoning
Oil: 2 Table Spoon
Urud Dal: 1/4 Tea Spoon
Cumin Seeds: 1/4 Tea Spoon
Onion: 1
Green Chilly: 2 - 3
Ginger: 1 Small Piece
Asafoetida Powder: 1/4 Tea Spoon
Mint Leaves: Few
Coriander Leaves: Few
Curry Leaves: Few
Salt
Water

Cooking Time: 2 - 3 Minutes Per dosa
Method

To a bowl add rava, rice flour, atta and salt

Add water as required and make a thin batter

Chop onion, ginger, green chillies, curry leaves, coriander leaves and mint leaves

To a pan pour oil and add urud dal
Once it starts to change color add cumin seeds,
Add chopped ginger, green chilly and onion
Saute well for some time and switch off the flame and add asafoetida powder, chopped mint, coriander and curry leaves
Add this to the dosa batter

Combine well and keep the batter aside for 10 to 15 minutes

Heat a tawa and pour a laddle full of batter and swirl to all sides

Drizzle some oil or ghee if required
When one side is done flip and cook the other side
Serve hot with chutney or sambhar.  You can eat even with out any curry

Easy Chocolate Ice Cream

Just 3 Ingredients!!!!

Ingredients

Whipping Cream: 1 Cup
Condensed milk: 3/4 Cup
Cocoa Powder: 4 Table Spoon

Cooking Time: Nil
Method

To a bowl add condensed milk and cocoa powder and mix well using an egg beater
To a bowl add the whipping cream and whip until soft peaks are formed
Now slowly fold in the cocoa powder condensed milk mixture to the whipped cream
Transfer to a container cover well and freeze it for 8 to 10 hours
Scoop out and serve

Easy Milk Powder Gulab Jamun

Easy and Tasty!!!

Ingredients

Milk Powder: 1 Cup
Fine Rava / Semolina: 2 Table Spoon
All Purpose Flour / Maida: 2 Table Spoon
Baking Soda: 1/4 Tea Spoon
Ghee: 2 Table Spoon
Milk: 1/2 Cup
Sugar: 3/4 Cup
Water: 1/2 Cup
Cardamom Powder: 1/2 Tea Spoon
Oil: For Deep Frying

Cooking Time: 15 minutes
Method

To a bowl add milk powder, rava, maida, baking soda and a table spoon of ghee

Mix well
Add milk as required and make a dough

Apply some ghee in your palms and pinch out small gooseberry size balls and roll it well

Add sugar and water to a pan and let it boil well
Simmer it for 4 to 5 mintues.  Add cardamom powder and switch off the flame
Heat oil in a pan and once the oil is heated well reduce the flame and fry the jamun balls until slightly brown in color

Add the fried jamuns to the sugar syrup

Boil the sugar syrup for one minute and switch off the flame

Let it cool down
Serve cold

Note:
If the dough becomes dry add milk and knead 

Badusha

For this Diwali...

Ingredients

All Purpose Flour/Maida: 1½ Cup

Ghee: 1/4 Cup
Yogurt: 2 Tea Spoon
Baking Soda: 1/4 Tea Spoon
Water: 1/4 Cup
For Sugar Syrup
Sugar: 1 Cup
Water: 1/4 Cup
Cardamom Powder: 1/2 Tea Spoon
Lime juice: 1/2 Tea Spoon
Oil/Ghee: For deep frying

Cooking Time: 25 Minutes
Preparation Time: 1 Hour

Method

Sieve all purpose flour and baking soda and put it in a wide bowl
To this add curd and ghee

Mix well with your hands it will look like bread crumbs

Now add water little by little and make a thick dough

Cover with a wet towel and keep it aside for 1 hour

For making sugar syrup
Add sugar and water to a pan and boil till it becomes one thread consistency

Once the consistency is achieved remove from fire and add lime juice. (Refer notes about one thread consistency)

Keep the sugar on hot water bath as the sugar syrup has to be warm while adding fried badusha
Heat oil/ghee for frying the badushas.  The oil should be hot but not smoky.  Once the oil is heated well reduce the flame to medium
Pinch out small lemon sized balls from the dough
Flatten it in your palms and make a dent in the center with your finger

Deep fry the badushas in medium flame until it becomes light brown in color

Once done drain off the oil and add it to the sugar syrup and let it stay in it for some time

Remove on to a plate and if you wish to can add some chopped nuts on top and serve

Note:

How to check one thread consistency of sugar syrup
When the sugar syrup is boiling dip a wooden spatula in the syrup and then remove it
Wait for a few seconds and then touch the sugar syrup on the spatula with your forefinger and then slowly touch the forefinger with your thumb and then pull apart gently

If you see a single thread is formed without breaking then the sugar syrup has achieved the correct texture