Tuesday, April 1, 2014

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.

Monday, March 31, 2014

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.