Home-made Chocolate Fudge

Memories: My cousin couldn't enjoy too many things bought from the confectionery or bakery due to a skin condition. Even when she was a pre-schooler, she used to give me and my younger sister all the chocolates she got at school. So, to give her something in return, I found his 'Grandma' recipe in an old encyclopaedia (ya really!) and it tastes awesome.

Ingredients

2 cup sugar
8 tbsp cocoa powder
1/4 teaspoon salt
1 cup and 2 tbsp of whole milk

Later:
1-2 tablespoons butter
[Use 2 tbsp if you like it silky] (plus more for greasing the dish)
2 teaspoons vanilla essence

Optional:
Walnuts and/or almonds (chopped)- a generous handful

Another delight Dark Chokolate: Black Coffee- 1 tsp

Method:

Heat a heavy-bottomed dish.
Mix the sugar and the milk along with the cocoa powder.
Pour into the heavy bottomed dish and heat on medium flame stirring till sugar dissolves.
Keep on heat and stir till all sugar melts.
Keep cooking till chocolate thickens.
You can see that it is almost done when it simmers down from big bubbles to small 'phut' bubbles and color becomes darker.
[If using coffee, pour in now and thicken a little]
Test- Take Ice Cold water in a cup. take a small spoon with a spoon (metal preferred) and drop into the ice cold water. If it forms soft balls immediately, your fudge is done!
Add the butter, chopped nuts, stir and switch off.
Add vanilla essence and mix.

Grease tray or dish and spread into atleast 1 inch layer. Leave to cool.

Takes about 30-40 minutes generally.

Take a thin, sharp knife and cut.

Relish, it's awesome. We still love it.

Comments

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt.

6 layer watermelon,yoghurt & crunch dessert

This is an interesting and a very healthy twist to conventional milk-based desserts. Children like the combination of fruits, crunch from chikki, chocolate and yoghurt. It reminded my daughter of smoothies and 'Naturals' icecream :-) Ingredients Watermelon-1/2 Sweet curd and aamkhand/shrikhand- 2 bowls each( you may use rabdi if you like it sweet,) Muesli-1 bowl Pomegranate: half a bowl Chikki-crushed-1 tsp Crushed munch-3 Layer 1 Take 1 tbsp sweet curd and spread at base of bowl. Layer 2 Place a little muesli and chikki and sprinkle with few pieces of watermelon on top. . Layer 3 Spread rabdi/aamkhand (mango flavoured sweet curd). Layer 4 Repeat watermelon and Crunch: muesli/ chikki Layer 5 S pread sweet curd. Layer 6 Top with pomegranate and crushed munch. Serve immediately. Best within 15-20 minutes. Can be served after refrigeration too. It is quite tasty!!

Food from all across the world and lots more...

Search This Blog