Diwali Special - Spongy Chocolate Balls With Hot Chocolate Sauce

Learn how to make Spongy Chocolate Balls with Hot Chocolate Sauce. Diwali is one of the biggest festival of Hindus, celebrated with great enthusiasm and happiness in India. Diwali  is called 'Festival of lights'. 

Different colorful varieties of fireworks are always associated with this festival. On this auspicious day, people light up diyas and candles all around their house. They perform Laxmi Puja in the evening and seek divine blessings of Goddess of Wealth.

This is a homemade recipe for spongy chocolate balls with Hot Chocolate Sauce. It is full of surprise. A great combination of chocolate and vanilla is made here, with a great fill of chocolate truffle sauce. If sponge cake is ready it is very quick to prepare this recipe.

Preparation time � 10 minutes
Cooking time � 10 minutes

Ingredients to make Spongy Chocolate Balls with Hot Chocolate Sauce:

1 recipe chocolate sponge cake 

For coating:

1 cup chocolate sauce

For coating:

1 cup melted dark chocolate

For filling:

125 gram grated dark chocolate
100 gram single fat cream

Ingredients to make Chocolate Sauce:

1/2 cup milk

50 gram grated dark chocolate

Method to make Chocolate sauce:

• Mix both ingredients in a microwave safe bowl and cook in microwave till chocolate melts properly.

Method to make Spongy Chocolate Balls  with Hot Chocolate Sauce:

For chocolate truffle:

• Melt dark chocolate in microwave for 50 seconds at MICRO HI.
• Add single fat cream to it and mix well. Keep a side.

For Spongy Chocolate Balls:

• Crumble vanilla sponge cake by hands properly. Add sugar syrup or simple water to it as per taste and make dough so that you can make balls from it.
• Make small equal size balls from it and stuff chocolate truffle sauce inside it. Seal the ball properly. Keep a side.
• Repeat the same process for remaining.
• Now take melted dark chocolate and dip sponge balls to it. Place over butter paper. Repeat the same for remaining.
• Keep in refrigerator for 2 to 3 hours.
• At the time of serving place chocolate balls in a serving bowl and pour hot chocolate sauce over it.
• Sweet and surprising Spongy Chocolate Balls with Hot Chocolate Sauce are ready to eat. 

How to Make Dal Fry

Learn how to make Dal Fry. This is one of the favorite recipes of Indian cuisine, which is served with plane rice or jeera rice. Dal fry is known as dal tadka also.

Preparation time - 10 minutes

Cooking time - 30 minutes

Serves - 4 people

Ingredients to make Dal Fry:

1/2 cup mung dal - yellow

1/2 cup toovar dal

1/2 cup chana dal -gram dal

2 dry red whole chilly

1 tea spoon ginger paste

1 tea spoon garlic paste

1 big onion finely chopped

1/4 tea spoon turmeric powder

1 small blanched tomato finely chopped

Salt to taste

1 table spoon oil

1 table spoon ghee

1 tea spoon cumin seeds

1 pinch asafoetida

For garnishing:

Fresh coriander leaves

To serve with:

Jeera rice

Method to make Dal Fry:

• Wash and soak dals together for at least 30 minutes. (To reduce cooking time.)
• Pressure cook them till the dals are tender. Keep a side; let it come at room temperature.
• In another pan heat oil and ghee and add cumin seeds, when seeds crackle add asafoetida and then add onion.
• Fry till onion turns transparent. Now add ginger garlic paste and whole red chili and stir.
• Add tomato and cook till oil appears. 
• Add properly boiled dals to it. Add spices and cook till boil.
• Garnish with coriander leaves.
• Hot and delicious Dal fry is ready to serve. Serve it with jeera rice.

Navaratri Special - Kalakand

Recipe By Naiya Sheth: The Navratri festival is celebrated across the country to honour Goddess Durga. In Gujarat, the Navratri is one of the main festivals, West Bengal, Eastern India and some parts of North India celebrates Durga Puja during these days.Actually Navratri kicks start the festival season in India, which ends after diwali.

The word Navratra means:


N-Nav chetna A-Akhand jyoti V-Vighna nashak R-Ratjageshwari A-Anand dayi T-Trikal darshi R-Rakshan karti A-Anand mayi MaaNav Durga bless u.
The idea behind Navaratri is the time for cleansing our own evil characteristics like hatred, jealousy, ignorance, anger, greed, violence, etc inside and outside of us. It is important to understand that each of the negative human qualities exists in the form of demons, externally in the invisible sphere. So for the special festival of navratri here it's a home made recipe for Kalakand.


Preparation time - 10 minutes
Cooking time - 10 minutes

Ingredients to make Kalakand:

400 gram condensed milk
2 1/2 table spoon milk powde
500 gram paneer
1/4 tea spoon cardamom powder
1 pinch saffron

For garnishing: 


Chopped almonds
Chopped Pistachio

Method to make Kalakand:

• Mash paneer coarsely and mix in milk powder and condensed milk.
• Heat the mixture in a non stick pan at medium flame. Stir continually.
• When mixture becomes thick and starts leaving the sides of the pan. Remove from flame.
• Spread into a greased plate.
• Sprinkle cardamom powder, almonds,pistachio and saffron over it.
• Let Kalakand cool and than cut in required size and shape.

How to make Gujarati Kadhi

Learn how to make Gujarati Kadhi in microwave. In gujarat kadhi is an another option to dal. Kadhi is served with khichdi, rice or pulav. Normally it's a very long process to make kadhi on fire, but here it's home made recipe for kadhi in microwave. So no need to monitor it continually. 

Preparation time - 3 minutes
Cooking time - 7 minutes
Serves - 4 persons

Ingredients to make Gujarati Kadhi:


1 cup sour curd (medium sour)
2 table spoon gram flour - chana flour 
1 tea spoon ginger paste
2 tea spoon green chilly - finely chopped
3 cups water

Salt to taste
4 to 5 table spoon sugar
1 small piece cinnamon 
2 pieces cloves
2 tea spoon ghee
8 to 10 curry leaves
1/2 tea spoon mustard seeds
1/2 tea spoon cumin seeds
1 pinch asafoetida



For garnishing:


Fresh coriander leaves

Method to make Gujarati Kadhi:

• First of all in a big microwave proof bowl mix whipped curd, gram flour,green chilly, ginger paste and water. Mix properly. Blend if needed.
• Now add salt and sugar to it. 
• Cook for 4 minutes at MICRO HI. Stir in between after 2 minutes.
• Transfer in microwave proof serving bowl. 
• In another pan heat ghee on fire. Add mustard seeds and cumin seeds to it. When they crackles add asafoetida, curry leaves, dry red chilly, cloves and cinnamon.
• Pour it to the kadhi.
• Again cook for 3 minutes at MICRO HI.
• Garnish with coriander leaves.
• Piping hot Gujarati Kadhi is ready to serve. Serve it with pulav, khichdi or rice.

Tips:

• Cooking timing may differ as per the microwave.
• You can change cooking time as the required thickness of kadhi.

How to make Masala Khichdi

Learn how to make Masala Khichdi in microwave.


Khichdi is a special recipe of Indian - Gujarati cuisine.
Normally we are making it by pressure cooking. But here it's a recipe of masala khichdi in microwave. Which is full of vegetable, means full of vitamins. But over all this is a tasty and healthy recipe which is good to digest.

Preparation time - 10 minutes 
Cooking time - 18 minutes
Serves - 8 persons


Ingredients to make Masala Khichdi:


1 cup washed and soaked basmati rice
1/4 cup mung dal - yellow
2 table spoon chana dal - gram dal
1/2 table spoon ghee
1/2 table spoon oil
Salt to taste
1/4 tea spoon turmeric powder
3 to 4 green chilly - crushed
1/4 tea spoon ginger paste
1/2 tea spoon garlic paste
1 big onion - chopped
1 small potato - chopped
1 small carrot - chopped
1/4 cup green peas
1 table spoon garam masalo
8 to 10 curry leaves
3 to 4 cups water 
3 to 4 whole dry red chilly
1/2 tea spoon mustard seeds
1/2 tea spoon cumin seeds
1/4 tea spoon asafoetida


For Garnishing:


Finely chopped coriander


To serve with:


Roasted Papad
Gujarati kadhi
Masala curd

Method to make Masala Khichdi:

• In a microwave proof big bowl mix ghee, oil, mustard seeds, cumin seeds, dry  masala, green chilly, curry leaves, dry red chilly, onion, garlic, ginger, vegetables and asafoetida. Cook for 2 minutes at MICRO HI.
• Add soaked rice and again cook for 2 minutes.
• Add water and salt and cover half the bowl. Cook for 8 minutes at MICRO HI. Stir.
• Again cook for 4 minutes at MICRO MED. Stir.
• At last cook for 2 minutes at MICRO LOW. And stand for 2 minutes.
• Garnish with coriander leaves.
• Piping hot Masala Khichdi is ready to serve. Serve it with Gujarati Kadhi or Masala curd and papad.

How to make Jeera Rice

Learn how to make Jeera Rice in microwave.


Another kind of rice recipe in Indian cuisine. Jeera rice can be served with curry, dal fry or dal makhani. Here it's a home made recipe for jeera rice in micro wave.

Preparation time - 10 minutes
Cooking time - 13 minutes
Serves - 6 persons

Ingredients to make Jeera Rice:


1 cup washed and 20 minutes soaked -
Basmati rice
1 piece cinnamon
2 pieces cloves
1 tea spoon ghee
1 tea spoon cumin seeds
4 to 5 cup water
Salt to taste (opt.)


Method to make Jeera rice: 

• In a big microwave safe bowl mix ghee, rice, clove, cinnamon and cumin seeds. 
• Cook for 1 minute at MICRO HI.
• Add salt and water. Cover half of the bowl and than cook for 7 minutes at MICRO HI. Stir.
• Cook for 3 minutes at MICRO MED. stir.
• Again cook for 2 minutes at MICRO LOW. Stand for 2 minutes. 
• Hot and quick Jeera rice is ready to serve with dal fry or dal makhani.

Jain style bharwa bhindi

Recipe By : Kalyani

Ingredients to make Jain style Bharwa Bhindi: 

Bhindi / Lady's finger - 150 gms
Oil - 5 - 6 tsp
Salt to taste
Jaggery / Sugar - 1/2 tsp (optional)
Kasuri Methi - crushed - 1 TBSP
Tempering : cumin seeds, curry leaves,
mustard seeds

Garnish - green Coriander , grated coconut + nylon sev (opt)

Dry masala powders (each about 2 TBSP, except turmeric & chilli powder):

Cumin Powder
Coriander Powder
Amchur / Dry Mango Powder
Turmeric - 1/2 TBSP
Chilli powder - 1 TBSP

Method to make Jain style Bharwa Bhindi

1. Wash and pat dry the lady's finger. Trim the top (caps) of the bhindi and make a long slit (not cutting through the whole) along the lady's finger.
Dry Spice mixture

2. Mix salt along with the dry masala powders. Add 2 TBSP of Oil + 1 tsp of water to this masala mixture, and mix well to a slurry like mixture. 

3. Stuff this wet-dry mixture into each slit lady's finger and leave for 5 mins. Add kasuri methi at this stage or later. Ensure the spice mixture is not runny
In a non stick pan / kadai, heat oil and splutter the tempering - cumin, mustard seeds and curry leaves.
If you are left with any leftover masala (from the stuffing mixture), add to the sabji now and mix well.

4. Add the stuffed bhindis and lightly toss them . Cook them uncovered on medium-low flame for 10 mins (keep tossing them from time to time to cook on all sides).

5. Once the bhindis look slightly seared and brown, add jaggery, kasuri methi and coriander leaves and toss them again, taking care not to break them as they would be tender.

6. Garnish with grated coconut and nylon sev and serve hot with Rotis and Dal ! yumm !