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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates

Hey!

Today, we’re going to make some chocolates.. And, you know what? You’re going to go gaga over these!

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Sky’s the limit when it comes to flavors you can make but I personally love the coconuty flavor.. Specially Bounty Chocolates, so I thought to recreate something like and it was much much better..

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Let’s get rockin with Surprise Inside Chocolates, but first look at the filling.. 😀

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Coconuty Cream Filled Chocolates / Suprise Inside Bounty Inspired Chocolates
 
Ingredients
  • Milk Chocolate - 175g
  • Dark Chocolate - 75g
  • White Chocolate - 50g
  • Cream - 60ml
  • Desiccated Coconut - 2-3 Tbsp
  • Raisins - 1 Tbsp
Instructions
  1. Start by melting the Milk and Dark Chocolate in Microwave for 30 seconds, Stir and reheat for 20 more seconds stir. It should Melt or give it 10 second bursts until completely melted.. Keep Aside
  2. In a Saucepan, simmer up 60ml cream, then pour it over 50grams of White Chocolate. Shake the bowl to make sure the chocolate is covered in hot cream.
  3. Stir the cream and chocolate mix till you get it homogeneous. Let it cool down to room temperature.
  4. Take some ice cubes and water in a big bowl, and place the White Chocolate Ganache bowl over it and start whipping it till you get some peaks. Add the desiccated coconut and raisins and stir. Filling is ready.
  5. Get a chocolate mould and fill that ⅓ to ½ half way with the melted chocolate which should not be hot or warm.
  6. Take the Filling and stuff that into a piping bag. Snip off the bottom and pipe it in the moulds in the center of each mould slowly in such a way that it goes in and the melted chocolate comes to the edges till ¾ of the mould.
  7. Tap the mould and then fill the mould till the top with more melted chocolate and tap again.
  8. Freeze for 5 mins. Take out and invert over the mould and see if the chocolate has left the mould and the plastic thing is visible, if it does the chocolate should come from the mould. If it does not freeze for some more time or tap to get the chocolates out. If using a silicone mould, press and squeeze from the back the mould to get each chocolate out. ENJOY
Notes
Don't whip the filling or make it super stiff, as it gets stiff as its refrigerated.. The picture shown tells that 🙂
Have a look at the video 🙂

This is such a thing that you’d just love it! I personally, just cannot stop why because the flavor combination is impeccable! Make these just for any time chocolaty treat or pack for your loved ones this festive season! 🙂Coconutycreamfilledbounty2

 

Thanks!

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Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special

Hey Foodies,

I’ve been getting a lot of requests for Pasta recipes.. So, Here I bring the first one, very easy and basic yet tastes fantabulous!

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Kids want pasta, noodles all the time and this would be adored.. Why you ask? Don’t you think it looks so colorful? And the cheeessy bit?

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Let’s get onto it..

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Pasta in White Sauce / Alfredo Pasta, Indian Style | Kiddie Lunch-box Special
 
Ingredients
  • Fusilli Pasta / Spiral Pasta - 1¼ Cup
  • Oil - 1 Tbsp
  • Butter - 2 Tbsp
  • Plain Flour - 1½ Tbsp
  • Milk - 1 Cup
  • Cheese - ¼ Cup (I prefer any of Mozzarella, Gouda or Cheddar)
  • Olive Oil - 2 Tbsp
  • Garlic Cloves Chopped - 6-7
  • Gr Chili Chopped- 2
  • Basil Leaves - 7-8
  • Onions Chopped - 1
  • Corn - 3-4 Tbsp
  • Red Bell Pepper Chopped - 3-4 Tbsp
  • Yellow Bell Pepper Chopped - 3-4 Tbsp
  • Green Bell Pepper Chopped - 3-4 Tbsp
  • Salt - To Taste
Instructions
  1. Start by boiling a couple of cups of water, to that add a tablespoon of regular oil and salt to taste. Throw in the pasta and let it boil till Al dente, strain and keep aside.
  2. In a saucepan, make a roux by adding the butter and flour and cook for a moment. Pour in a little amount of milk at a time to avoid lumps and stir regularly. Season with salt and pepper and cook till thick. Switch off the flame, and add the cheese in. Béchamel sauce is ready.
  3. In a wok/pan, add the olive oil. Once hot add the garlic and chili. Saute and tear the basil leaves in, add the onions, red green and yellow bell pepper and corn. Stir it up well..
  4. Season with salt and pepper, add the pasta and toss it up! Pour the Béchamel in, and stir, stir stir. Ready to be served, bon appétit!
Notes
Don't have Fresh Basil? Use Dried one 🙂
Watch it down..

Now, I expect you to give this one a try.. Cause aren’t we making the regular Marinara / Indian Style Pasta for too long?

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Thanks..

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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

Hey Foodies,

Thanks a milli to you.. We’ve made a new kitchen.. Thanks a ton for your love and support.. Keep showering and I’ll bring exciting recipes for you 🙂 Haven’t you checked the pics of our kitchen? How can it be? Aren’t you following us on FacebookGoogle+Twitter??? Go ahead, follow us there and check the pictures.. 🙂

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Ofcourse after boiling some milk and making halwa(following typical rituals :P), I made some Dal Tadka which is in typical Dhaba Style, Well some restaurants(or starred dhabas :P) are also coming with this type of taste..

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With some Naans, Kulchas, Pulav or simple steamed Rice, This is a blessing to have! So, let’s ring on the recipe..


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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen
 
Ingredients
  • Moong Dal / Skinless Green Gram - 3 Tbsp
  • Tuvar Dal / Split Pigeon Pea - 2 Tbsp
  • Chana Dal - Split Bengal Gram - 2 Tbsp
  • Urad Dal / Skinless Black Gram - 1 Tbsp
  • Moong Chikla Dal / Split Green Gram - 1 Tbsp
  • Salt - To Taste
  • Haldi / Turmeric - ½ Tsp
  • Tomatoes [Roughly Pureed] - 4
  • Onions [Chopped Fine] - 3
  • Ghee - 3 Tbsp
  • Cumin Seeds - 1 Tsp
  • Ginger - 1"
  • Garlic - 7-8 Pods
  • Green Chili - 2
  • Dried Red Chili - 3-4
  • Bay Leaf - 2
  • Hing - ¼ Tsp
  • Cardamom - 2-3 {Crushed}
  • Whole Coriander Seeds- 1 Tsp {Crushed}
  • Chili Flakes - ½ Tsp
  • Chopped Coriander - Handful
  • Cumin Powder - 1 Tsp
  • Garam Masala - ½ Tsp
  • Kashimiri Red Chili Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Amchoor Powder - ¾ Tsp
  • Kasoori Methi{roasted and crushed} - ½ Tsp
  • Charcoal - 1 small piece
  • Ghee - ½ Tsp
Instructions
  1. Wash twice and soak the dals in a cup of water for 30 minutes. Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.
  2. Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.
  3. Saute for a moment, add the cardamom, crushed coriander seeds, chili flakes. cook for a minute.
  4. Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.
  5. Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
  6. Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame.
  7. Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be like for 10 mins.
  8. Take the bowl out, mix the dal and relish!
Notes
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.

DalTadkaDhaba3

 

 

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Sugar Free Rasgulla Recipe – Bengali Rasgulla with Sugar Free | Sugar Free Sweets

Hey, Here comes another sweet recipe, but this time its sugar free. SFRasgulla1 Now-a-days more and more people are not able to eat a lot of sugar.. Have been getting a lot of requests for Diabetic Friendly recipes.. So, I thought to start with this Sugar free Rasgulla.. Yes, Yes, I used Sugar Free Natura which is nothing but sucralose and having a lot of it isn’t a good thing for diabetics. But I believe, having one in once in a looonnngg while doesn’t matter much ya? I’m not very much known to diabetics to be true as noone in my family is diabetic.. You can use any Sucralose in this recipe.. And even cut down the sugar to half, that is add 10 grams of Sugar Free Substitute. Without any much delay, let’s get on to the recipe.

Video time:

Text recipe:
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Sugar Free Rasgulla Recipe - Bengali Rasgulla with Sugar Free | Sugar Free Sweets
 
Ingredients
  • Fresh Raw Pure Cow Milk - 1½ Liter
  • Sugar Free Natura - 19 Grams (READ NOTES)
  • Lemon Juice - 2 Tbsp (Mixed with 2 tbsp water)
Instructions
  1. Start by heating up the milk in a pan stirring regularly till it gets a boil. Shut off the flame, and let it cool for a minute.
  2. Slowly pour in the diluted lemon juice stirring well until it separates into whey and cheese/chenna.
  3. As soon as the milk curdles, strain it over a cheesecloth/muslin cloth which is lined in a colander over a bowl.
  4. Pour cold water over the cheese to get it cold and get rid of acidic taste/flavor. Gather the edges and squeeze lightly. Tie it somewhere like on faucet / drawer handle and let the whey drip and excess moisture leave out for 30 minutes.
  5. In a deep and wide vessel/pan add in 9 cups of water along with the sugar free substitute. Heat it up till it gets a roaring boil.
  6. Once the chenna has been dripping the moisture for 30 minutes, take it out and see if it lightly crumbles and breaks its ready otherwise squeeze out the moisture from it. There needs to be a little bit of moisture in the chenna, but it should not be wet either.
  7. Divide the chenna into equal sized balls. I made 15 out of it.
  8. Drop the balls in the vigorously boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 10 minutes. Make sure the syrup if continuously boiling, adjust the flame accordingly.
  9. After it has been cooked for 15 minutes in total, take them out to a bowl with minimal syrup to cover them. Boil the remaining syrup for another 5 minutes and then pour all together to the boil.
  10. Let it cool to room temp, refrigerate then and enjoy! 🙂 Tastes best once rested for 7-8 hours, I prefer to make mine in evening and serve next day.
Notes
I used Sugar Free Natura which comes in powder form. I DO NOT recommend you to use the sugar free tablets/pellets as they might bring a bitter taste. You can use any sugar free which is sucralose.
If you are thinking to cut down on sugar even more, feel free to add 10grams of it or even less.. But if you divide the sugar free and rasgullas, its less than 1 and a half sachets Per Rasgulla of sugar free that you usually add to your tea/coffee..

SFRasgulla2 This is a must for you to try, And I hope you will definitely try 🙂 No compromise on anything, just tastes fantastic!

Thanks for stopping by,

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