Choco Delight Recipe

Choco Delight Recipe

 

 

 

 

Ingredients:-
300 gm Bourbon biscuit
100 gm Butter cashew biscuit
½ tin Milk maid
2-3 tbsp. Milk if required
2-3 tbsp. Grated paneer
2-3tbs Crushed dry fruits
2-3 Desiccated coconut 

How to make choco delights:-

·         In a mixer, grind the biscuits into a fine powder.

·         In a mixing bowl, add all the ingredients and mix well.

·         Knead it like thick dough, divide into three parts and make long rolls out of it. 

·         Refrigerate it for 30 minutes. Cut into desired shape and serve chilled.

Mini Calzones with Tangy Dip

Mini Calzones with Tangy Dip

 

 

Ingredients:-

Refined 900gms flour (Maida)

Yeast - 10gms

Sugar – 3 teaspoons

Salt – 1 teaspoon

Olive oil – 8 tbsp.

4 Tomatoes, blanched and peeled

caramelized onions – 12tbsp.

grated processed cheese – 12 teaspoons

Black pepper powder to taste

Fresh thyme as required

Oil for deep frying

Garlic cloves – 8/10

Crushed black peppercorns – 1 teaspoon

Basil leaves for garnishing   How to make Mini Calzones with Tangy Dip:-   ·         Dissolve yeast and 2 tsp. sugar in ½ cup lukewarm water. ·          Combine 1 tsp salt and refined flour in a dough maker. Add dissolved yeast mixture and knead into soft dough using 7 tbsp. olive oil and sufficient water. Remove the dough from the maker and set aside for 15-20 minutes. ·         Dust the dough with little flour and spread with your fingers. Roll out into a large thin disc dusting with flour. ·         Dust a medium size cookie cutter with flour and cut out 12 discs from the rolled out dough disc. ·         Apple little water on edges of one cut out disc. Place 1 tbsp caramelized onions in the centre and top with 1 tsp grated cheese, pinch pepper powder and little fresh thyme. Bring the other half over, press the edges and seal to make a crescent shape. ·         Press the edge with a fork to make a design. Prepare the remaining calzones in a similar way. ·         Heat sufficient oil in a kadai. Deep-fry calzones till golden and crisp. Drain on absorbent paper. ·         Place tomatoes, garlic cloves, salt, crushed peppercorns, remaining sugar, remaining olive oil and torn 5-6 basil leaves in a blender jar. Blend well into a chunky sauce. ·          Spread sauce on a serving plate. Put calzones on top, garnish with fresh basil leaves and serve hot.

 

Palak Kofta Recipe

Palak Kofta Recipe

 

 

 

 

 

 

 

 

Ingredients:-

For the koftas 1 cup palak leaves (washed and chopped) 1 cup mashed boiled potatoes Few cashew nuts (chopped roughly) 2 tbsp. grated paneer 1 tbsp fresh coriander leaves 1/2 tsp jeera powder 1-2 green chilies (chopped) 1 piece ginger (grated) 1 tbsp Maida(flour) salt to taste oil for frying For the gravy 2 bunch palak 2 onions (blanched and make a paste) 2 tomatoes (blanched and pureed) 2 tbsp cashew nut paste 1 tsp ginger garlic paste 1/2 tsp garam masala 1 tsp jeera or cumin seeds 1 tsp red chili powder 2 tsp fenugreek leaves 2 tbsp Butter salt to taste 1/4 cup cream

 

How to make palak kofta :-

·         Take all the ingredients needed for the koftas and mix them well. Make small round balls and roll them in some cornflour. Now deep fry them on low heat till they are golden brown. Drain and keep aside.

·         Clean the spinach and boil the spinach in very little water and salt. Add a pinch of sugar to maintain the green color. Once boiled drain out the excess water and squeeze out water from the spinach and make a fine paste.

·         Heat butter in a kadai. Add the jeera and when it begins to splutter, add onion, ginger garlic paste and fry till golden brown.

·         Now add pureed tomatoes and cook till oil separates.

·         Add the palak puree and cashew nut paste and mix well. Now add salt, red chili powder, garam masala and cover cook for 3-4 minutes. Add 1/4 cup water and let it boil. Then add cream and crushed fenugreek leaves. Mix well.

·         Finally add the koftas in the gravy and let it simmer for another 2 minutes so that the koftas absorb the flavor of the gravy.

·         Dish out the koftas in a serving bowl.

·         Garnish it with some swirls of fresh beaten cream on the top.

·         Serve hot with chapatis or naan.