MINI CHOCOLATE CONES

MINI CHOCOLATE CONES

INGREDIENTS:

Plain Chocolate - 75 g

Double Cream - 100 ml

Icing Sugar - 1 tbsp

Cream de menthe - 1 tbsp

Chocolate covered coffee beans - to decorate(optional)


HOW TO COOK:

• Cut 3 inch circles of backing parchment. Shape each circle into a con shape and secure with a piece of sticky type.
• Break the chocolate into pieces, place in a heatproof bowl and set over a pan of hot water.
• Stir until the chocolate has melted. Using a small pastry brush and brush the inside of each cone with the melted chocolate.
• Brush the second layer of chocolate on the inside of the cones and chill in the refrigerator for 2 hours or until set.Carefully peel away the paper.
• place the cream, icing sugar and cream de menthe in a large bowl and whip until just holding its shape.
• Place in a piping bag fitted with a star tip and pipe the mixture into the chocolate cones.
• Decorate the chocolate cones with chocolate covered coffee beans, if using.
• Chill in the refrigerator for 1-2 hours. 

KUCHO NIMKI

 KUCHO NIMKI

INGREDIENTS:

Refined flour - 20 g

Ghee/Oil (for dough) - 2 tbsp

Salt - 2 tsp

Sugar (optional) - 1 tsp

Water - 4 tbsp

Onion seed - 1 tsp

Oil -  For deep- frying


HOW TO COOK:

• Combine refined flour, 2 tbsp oil, salt, sugar and onion seed and mix well.
• Add water and knead properly.
• Make a stiff dough.
• Divide the dough into 5 equal portions.
• Roll each portion with little dry flour into thick chapati- sized discs.
• Now cut each disc into 1/2 inch X 1-1/2 inch strips with a sharp knife.

LIKE THIS

• Heat oil in a pan. Fry the strips in small batch on a medium flame till crisp and golden in color.
• Serve it hot or you can keep it in a airtight container as it will keep for many days.

KALO JAAM ( KALA JAMUN)

Kalo jaam is a popular cheese based dessart to Indians. I've a very easy and shortcut recipe for this delicious sweet.

 KALO JAAM

INGREDIENTS:

Chana or cheese - 1 cup

Wheat flour - 1.2 cup

Khoya - 3/4 cup

Ghee - 2 tbsp

Backing powder - 1/4 tsp

Cardamom powder - 1/4 tsp

Sugar - 2 tbsp

Milk cream - 1/4 tsp

Water - 2 tbsp

Ghee - 1 cup(for fry)

FOR SYRUP 

Sugar - 3 cups

Water - 3 cups

Cardamom pod - 1 large

HOW TO COOK

• At first make the syrup.
• Add 3 cup sugar and cardamom pod in 3 cup water and boil for 5 minutes.
• After that off the heat and keep the syrup medium hot. Add saffron.
• Now make the kalo jaam.
• Crushed and make powder the khoya and mix with chana properly.
• Take wheat flour in a another bowl and mix ghee well.Add backing soda.
• Add cardamom powder and sugar.
• Now add the chana and make a soft dough with water.knead with hand properly.
• Make small balls from the dough.
• Heat ghee in a pan and fry the balls in medium flame till it become golden brown in color.
• Now let the jamuns soak in syrup for 4 hours.
• Before serving the jamuns add some milk cream.

SPICY CHICKEN WINGS

SPICY CHICKEN WINGS 

INGREDIENTS:

All spice -2 tbsp

Cloves powder - 1/2 tsp

Dry chili powder - 1 tsp

Sweet paprika powder - 1 tbsp

Garlic - 4 crushed 

Oil - 1/3 cup

Chicken wings - 1 kg

Pepper powder - 1 tsp

Parsley - 2 tbsp chopped


HOW TO COOK:

• Make a paste with all spice, garlic, salt and pepper powder.
• In a bowl add chicken wing with the paste and marinate whole night in fridge .
• Now pre- heat the oven on 180 degree.
• In a backing tray place the marinated chicken and bake for 25 minutes or until it turn golden brown in color.
• When the chicken cooked well place the chicken to a plate.
• Garnish with chopped parsley and serve hot.

SINGARA (SAMOSA)

Singara or samosha is the all time favorite snacks to Indian. This is not that hard to make at your own kitchen.

SINGARA (SAMOSA)

INGREDIENTS:

Potato - 1 kg

Aniseed - 1 tsp

Cumin Seed - 1  tsp

Fenugreek - 1  tsp

Dry chili - 2

Bay leaf - 1

Green chili - 5

Ginger - 1 Tbsp crushed 

Roasted cumin powder - 1 tsp

Cinnamon powder - 1 tsp

White flour - 2 cups

Black cumin seed - 1 tsp

Sugar - 1/2 tsp

Oil - 3 tbsp

Salt - to taste

Oil for fry - 1 litter 

HOW TO COOK:

• Pill and boil the potato and cut in a  small pieces.
• Now heat 3 tbsp oil in a pan.
•  Add aniseed, fenugreek seed, cumin seed, bay leaf and dry chili together.
• Now add crushed ginger and green chili and fry.
•  Now add the boiled potato and salt.Mix it well.
• Cover it with lid.
• After that mashed the potato lightly.
• Add the roasted cumin powder and cinnamon powder and turn off the flame.
• Let it cool for a while at room temperature. 
• Now make the dough. Add black cumin seed, 2 tbsp oil and salt with the white flour and mix it with hand,
• When the mixture turn crumble and add water in small quantity and knead firm dough.
• Cover it with moist cloth and set for 20 minutes.
• After 20 minute remove the cloth and again knead the dough until smooth.
• Now divide it into small equal portion and make round shape ball.
• Roll the ball on rolling board into round shape approx 5" diameter.
• Now cut it into 2 semi circles.
• With wet finger spread water on the cut side edge.
• Make it as a cone and put 2 or 3 tbsp filling in the cone. Seal the edge properly.
• Now heat oil in a heavy based pan over medium flame.When oil is medium hot add 3 or 4 singara(samosa) and cook evenly.
• Deep frying them on low flame until they turn brown.
• Transfar the fry singara to a plate and serve hot with chatni or tomato ketchup.
• It's very good snack with tea.