THE BEST CHOCOLATE CHIP COOKIES

Recipe source:www.nlrockrecipes.com
You can find the original recipe here

Ingredients

1. All purpose flour- 1 1/3 cup
2. Baking soda-1/2 tsp
3. Salt-1/4 tsp
4. Butter-1/2 cup
5. Light brown sugar-1/2 cup
6. Sugar-1/2 cup
7. Egg- 1 no
8. Vanilla extract- 1 tsp
9. Chocolate chips/ chopped chocolate bars-1to 1 1/2 cups

Method

• Preheat oven to 180 deg C.Line a baking tray with parchment paper.Keep aside.
• In a mixing bowl ,whisk together all purpose flour,baking soda and salt.Keep aside.
• In a large mixing bowl,cream together butter ,light brown and white sugar until light and fluffy.Add egg and vanilla.Mix well until combined.
• Now add the flour mixture to this  and mix gently ,just until combined.Do not over mix.
• Gently fold in the chocolate chips.
• Drop a tablespoonful of dough on to the prepared baking sheet ,two inches apart.Bake for about 12- 15 minutes or until the edges turn golden brown.
• Allow it to cool for about 10 minutes on the baking sheet before transferring the cookies on to a wire rack to cool completely.

KERALA STYLE PRAWN ROAST | CHEMMEEN ROAST

Ingredients

1. Prawns- cleaned and deveined- 2 cups
2. Mustard seeds-1/2 tsp
3. Ginger -crushed- 1 tsp
4. Garlic crushed- 1 tsp
5. Shallots -sliced- 1/2 cup
6. Coconut pieces-1/4 cup
7. Green chilies -cut vertically- 1 or 2  nos( optional)
8. Fenugreek seeds powder-1 pinch
9. Curry leaves- 1 sprig

For marination

1. Kashmiri chili powder- 2 tsp
2. Black pepper powder-1 tsp ( or to taste)
3. Turmeric powder-1/2 tsp
4. Coriander powder-1 tsp
5. Garam masala powder-3/4 to 1 tsp
6. Salt to taste

Method

• Combine prawns with  all the ingredients for marination and keep aside for 15 to 20 minutes.
• Heat oil in a pan and add mustard seeds,let it splutter.Now add ginger,garlic,shallots and coconut pieces.Saute for 1 or 2 minutes.
• Now add green chilies and fenugreek powder.Mix well for few seconds.
• Add the marinated prawns and curry leaves.Add more salt if required.Cover and cook over medium low heat, just until done.
• Add more curry leaves ,if desired.

NOTE

For best results use homemade garam masala.

NO BAKE CARAMEL PUDDING PIE

Makes : one 6" pie
Ingredients

For Crust

1. Marie biscuits (powdered)- 15 to 20 nos( see note)
2. Butter-2 1/2 tbsp

For Caramel pudding Layer

1. Sugar-1/4 cup
2. Butter-1 tsp
3. Milk-1/2 cup+ 1/4 cup
4. Corn flour- 2 tsp
5. Vanilla essence- 1/2 tsp

For Chocolate Ganache

1. Dark Chocolate -Chopped-1/4 cup
2. Cream-1/4 cup

Method

• Line a 6" Pie pan or a cake tin with plastic wrap or foil and keep aside.You can use a pie pan with a removable bottom instead .

To prepare the crust

• Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.
• Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.
• Allow this to cool slightly.Using a spoon,press this evenly over the bottom and sides of the prepared pie pan.Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

• Combine cornflour with 1/4 cup milk and keep aside.
• In heavy bottomed pan,melt sugar over a medium low flame.( Keep an eye so that you do not burn it,coz burnt caramel tastes bitter)
• When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.
• Now slowly add the cornflour milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.
• Allow this to cool slightly.Add vanilla essence .Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

• Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.
• Pour this over the caramel layer.
• Refrigerate for at least 4 hours or until completely set.
• Top with chocolate sauce or grated chocolate just before serving.

STEP BY STEP PICTURES

To prepare the crust

Place the biscuits in a sealable plastic bag and crush it using a rolling pin.You can also use a blender ,if required.

Heat 2 1/2 tbsp butter in a pan and add powdered biscuit.

Mix well and cook until the color turns to golden brown.Stir continuously to prevent it from burning.Allow this to cool slightly.

Line a pie pan/cake tin with plastic wrap or aluminium foil.Using a spoon,press the biscuit crumbs evenly over the bottom and sides of the prepared pan.

Refrigerate until required or place it in the freezer for 10 to 15 minutes.

To prepare caramel pudding layer,

Combine cornflour with 1/4 cup milk and keep aside.

In heavy bottomed pan,melt sugar over a medium low flame.

When the color changes to golden brown, pour in 1/2 cup milk and stir well.( do this carefully as it might splutter).Bring this to just under a boil.Now slowly add the cornflour- milk mixture and stir well.Cook over a medium low flame,stirring continuously, until it is thick.

Allow this to cool slightly.Add vanilla essence.

Mix well and pour this over the prepared crust.Refrigerate until it is almost set.

To prepare the ganache layer,

Heat cream to just under a boil.Pour this into a bowl and add grated chocolate.Mix well until smooth.

Pour this over the caramel layer.
Refrigerate for at least 4 hours or until completely set.

Carefully remove the pie from the pan/tin.Top with chocolate sauce or grated chocolate just before serving.

CHOCOLATE MINI CAKE | TIN CAN CAKE | EGGLESS CHOCOLATE CAKE

Recipe source -www.Hersheys.com
You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar-1/2 cup
3. Cocoa powder-1/8 cup
4. Instant coffee powder-1/2 to 3/4 tsp
5. Salt-1/8 tsp
6. Baking soda-1/2 tsp
7. Vegetable oil-3 tbsp
8. Water-1/2 cup
9. White vinegar-1/2 tbsp
10. Vanilla essence-1/2 tsp

METHOD

• Preheat oven to 180 Deg C.
• Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.
• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
• Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
• Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)
• Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely.Gently invert the can to release the cake.
• Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.
• Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.
• Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

Note:You can also use whole wheat flour instead of all purpose flour for a healthier cake,like i did.

STEP BY STEP PICTURES

• Preheat oven to 180 Deg C.
• Prepare two tin cans by brushing the sides with oil.Line with parchment paper and keep aside.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,salt ,coffee powder and baking soda until combined.
• Pour in oil,water,vinegar and vanilla essence .Mix gently using a spatula until combined.Do not over mix.
• Pour the batter equally into the prepared tin cans.(Do not fill more than half of the can)

• Bake at 180 deg C for about 20 to 25  minutes or until a cake tester inserted into the center of the cake comes out clean.
• Allow it to cool completely.Gently invert the can to release the cake.
• Remove the crust,if desired.Cut the cake horizontally into 3,using a serrated knife.

• Place the first layer on to a cake plate and spread an even layer of the ganache,leaving about 1/4 " around the edges.Place another cake layer and repeat the same procedure until you reach the last layer.

• Frost the entire outside of the cake with the ganache. Create a swirled effect using the back of a spoon,if desired.Sprinkle grated chocolate on top of the cake.

CHOCOLATE GANACHE

Ingredients

1. Chopped Dark chocolate- 1/4 to 1/2 cup
2. Cream- 1/2 cup( see note for vegan version)

Method

• In a sauce pan bring cream to just under a boil.
• Transfer this into a bowl,and add the chopped chocolate.Mix well until smooth.
• Allow this to cool completely and  refrigerate  for 1 hour or until  required.

NOTE: For vegan ganache use 3/4 cup grated vegan chocolate and 1/2 cup coconut cream.

CHEERA THORAN

Ingredients

1. Cheera/spinach-chopped- 2 cups
2. Mustard seeds-1/4 tsp
3. Garlic chopped-1/2 tsp( optional)
4. Green chili -chopped- 2 nos ( or to taste)
5. Onion- chopped- 1 small
6. Curry leaves- few
7. Turmeric powder-1/8 tsp
8. Cumin powder-1/4 tsp
9. Grated coconut-3 to 4 tbsp
10. salt to taste
11. Oil

Method

• Heat oil in a pan,add mustard seeds and let it splutter.
• Now add chopped garlic,green chili ,onion and curry leaves.Saute till onion turns translucent.
• Now add turmeric powder and cumin powder,mix well.
• Add chopped cheera and salt to taste.Mix well and cook until it is almost dry.
• Now add grated coconut and mix well until combined.Cook for 2  more minutes.
• Serve with rice.