Crunchy chocolate cups

"Forget love, I'd rather fall in chocolate!"

Crispy, crunchy and chocolaty....sounds wonderfully indulgent, no? These tiny crackle cups are an answer to all those sudden chocolate cravings.

 

Made these for my little one's play date and had a bunch of really happy children.

 

 

 

 

Melt the chocolate and butter together add in the golden syrup and the nuts and the cornflakes .....mix well, but gently, taking care not to break the corn flakes......spoon into paper cases..........let the chocolate set and serve!! Really! What could be simpler.

 

Ingredients

Milk chocolate         100 gms

Butter                        50 gms (unsalted)

Plain cornflakes        50 gms

Nuts of your choice  25 gms (chopped) (optional)

Golden syrup              3 tbsp.

 

Method

 

1. Melt chocolate and butter over a double boiler.

2. Once the chocolate has melted add in the golden syrup.

3. Stir well to make sure it is a smooth mixture.
 

4. Add in the cornflakes and nuts.

 

5. Spoon the mixture into cupcake liners.

6. Leave aside, until set or refrigerate till the chocolate sets.

7. Store in an airtight container.

Roasted Chickpeas

Its the weather again! What's wrong with the rain Gods I wonder, are they confused as to what time of the year it is or have they misplaced their calendars. One day it pours like crazies and it gets cold and the next morning the sun is out in all its majestic glory, scorching everything around, and you wonder if your mind actually made up all the thunder and storm. Whatever the case maybe, its got me stuck with a bad bad cold ...have been sneezing and coughing last two days.
 
 

 

I generally don't take medicines and let my body heal itself, but don't know why, I popped an anti allergic pill. It was definitely not a good idea, that stuff is lethal, it had me walking around the house like a zombie. I was dozing in and out of sleep the whole day.  
 

 

  

 But, the good thing was, after ages, I lazed in bed the whole day with a warm blanket and endless cups of green tea and I watched television. I mean real television with real people, not those crazy cartoons with super powers that make you feel so inadequate.

 

 

 

Surfing channels I came across this show that I think was called 5 ingredients or something similar, the whole idea was to make sumptuous dishes using just 5 ingredients. Brilliant, no? And they made theses amazing, absolutely gorgeous spiced and roasted chickpeas.

 

 

 

 

They looked so tempting, that they had to be recreated. I have used some dry mango powder and dry mint powder to give it a tangy kick, but just put in any spice combination you like. The options are endless....

Ingredients

Boiled chickpeas or use the canned ones    250 gms
Olive oil                                                    2- 3 Tbsp
Red chilly powder                                      1 tsp
Cumin powder                                           1 tsp
Dry mango powder                                     1 tsp
Dry mint powder                                        1 tsp
Salt, to taste

 

Method

 

1. In a mixing bowl add in the oil and all the other spices. Mix well.

 

 

 

 

2. Tip in the chickpeas and mix gently to coat the masala evenly on the chickpeas.

 

 

 

 

3. Line a baking tray and spread the chickpeas in a single layer.

 

 

 

 

4. Bake in a preheated oven at 200 C for 30 mins.

 

 

 

5. Take out in a serving bowl. Serve warm or at room temperature.

 

 

 

Dahi Chicken

 “Learn how to cook–try new recipes, learn from your mistakes, be fearless, and above all have fun!” ~ Julia Child

 

  

This one is really special, it is first successful chicken curry that I made once I started cooking. I was so overjoyed with the results that I could barely contain my excitement. Now almost 5 years later, it is still a favourite.

 

 

 

The curry uses a lot of whole spice...but wait, don't let that overwhelm you. The only key to roasting whole spices is to take them off the flame as soon as they are fragrant. I think the results that you get by making a fresh spice powder/paste cannot be matched to store bought masalas. The delicate aromas of freshly roasted and ground spices is so alluring, you can barely wait for the chicken to cook.

 

 

 
 

 Ingredients

 

Chicken                600 gms        

Oil or ghee           2 tbsp

Onions                 2 (med sized)

Curd                    1.5 c

Cashew nuts         4-5

Green chillies       2-3

Garlic                   5 cloves, chopped finely

Ginger                  1 inch piece, chopped finely

 
Whole spices

Bay leaf                         1

Green cardamoms          3

Black cardamom            1

Cloves                           4

Fennel seeds                 1 tsp

Coriander seeds            1 tbsp

Cumin seeds                 1 tsp

Sesame seeds               1 tsp

Cinnamon, a small stick or 1/2 tsp cinnamon powder

Method

 

1. In a non stick pan, add oil, add the ginger and garlic. Sauté till golden brown.

2. Add the chicken pieces to the pan and cook till they are no longer pink and 'raw looking'. Season with a little salt. Keep aside.

 

3. Dry roast all the whole spices, till fragrant.

 

4. Using your mixer jar, grind together 1/2 C curd, green chillies, cashew nuts, onions and all the spices to a very fine paste. Then add in the remaining 1 cup of curd and mix everything together.

5. In a thick bottomed pan put in the browned chicken and pour the curd-spice paste over it. Add salt. 

 

 

6. Once the mixture starts bubbling, lower the flame and let it simmer till the chicken is cooked.

7. Check the seasoning. Garnish with fresh coriander leaves.

 

 

8. Serve hot with hot rotis or paranthas.