Easy Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

Quick and easy Homemade Hot Chocolate Mix
Prep Time: 5 minutes
Total Time: 8 to 10 minutes
Makes: 18 to 20 servings
Recipe source:Serious Eats ,You can find the original recipe here
Ingredients:

1. Chocolate ,grated- 1 and 1/3 cup
2. Unsweetened Cocoa powder - 1 Cup
3. Cane sugar - 1 Cup
4. Corn Starch / Corn Flour - 2 tbsp
5. Salt - 1 fat pinch
6. Vanilla bean,scraped - 1(optional)

Instructions:

To prepare Hot Chocolate Mix:Combine all ingredients in a food processor/blender.Blend until it is completely powdered.Transfer to airtight container ( add the vanilla bean pod to the container ,if desired)and store in a cool,dark place for upto 3 months.

To make hot chocolate:  Add 1 to 3 tbsp of the hot chocolate mix into 1 cup of boiling milk and mix until combined.For a thicker hot chocolate, heat the mixture for about 30 seconds ,until smooth and slightly thick.

NOTES

• Increase or decrease the quantity of hot chocolate mix per cup of milk depending on how 'chocolatey' you want it . 
• To scrape the seeds from the vanilla bean,cut the vanilla bean in half along its length using a sharp knife.Scrape out the seeds with the back of the knife and add along with the rest of the ingredients.Place the  empty pod in  the chocolate mix container,if desired. 

Eggless Strawberry Mousse | Three Ingredient Strawberry Mousse Recipe

Eggless Strawberry Mousse

Easy Eggless-strawberry mousse recipe.
Prep Time: 15 minutes
Total Time: 2 hours
Serves: 5 to 6
Ingredients:

1. Strawberries- 2 to 2.5 cups
2. Powdered sugar- 3 to 4 tbsp( or according to taste)
3. Whipping cream - 1 cup
4. Vanilla extract - 1/4 tsp( optional)
5. Strawberries,sliced- few ( to garnish)

Instructions:

Puree the strawberries along with  powdered sugar in a blender .

Whip the cream till you get soft peaks.Do not over whisk.Add the vanilla extract(if using) and 6 to 7 tbsp of the strawberry puree.Fold it very gently,until combined.

Spoon into serving glasses.Top with remaining strawberry puree if desired.Refrigerate for about  1 or 2 hours.Garnish with sliced strawberries.

NOTES

• Adjust the quantity of powdered sugar according to your taste.

Kerala Style Chicken Kurma | Step by step recipe

Kerala Style Chicken Kurma

Kerala style, chicken kurma with cashewnut and coconut gravy.
Prep Time: 20 minutes
Cooking Time: 40 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Chicken,medium size pieces - 350 to 400 gms
2. Cashew nuts - 15 to 18
3. Onion,sliced - 1 cup( 1 large)
4. Ginger,chopped - 1 tsp
5. Garlic ,chopped - 1 tsp
6. Green chili,sliced - 2 ( or according to taste)
7. Cardamom - 2
8. Cloves - 2
9. Cinnamon- 1/2" piece
10. Turmeric powder - 1/2 tsp
11. Coriander powder - 2 tsp
12. Black pepper powder - 1/4 to 1/2 tsp
13. Thin coconut milk - 1 cup
14. Water - as required
15. Thick coconut milk - 1/2 cup
16. Garma masala powder - 1/2 tsp
17. Coconut oil - as required
18. Salt - to taste

To garnish:

1. Cashew nuts-5 to 8
2. Curry leaves,sliced - 1
3. Curry leaves - 1 sprig
4. Ghee or oil - as required

Instructions:

Soak cashew nuts in warm water for about 15 minutes.In a blender ,grind to form a smooth paste.Keep aside until required.

Heat oil in a pan,add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.

Allow to cool slightly and grind to form a smooth paste,adding 2 or 3 tbsp of water as required. 

Heat oil in a pan,add cardamon,cloves and cinnamon.Saute until fragrant.Reduce the flame to low,add turmeric powder , coriander powder and black pepper powder.Saute for few seconds.(Stir continuously to avoid burning.)

Next add the prepared onion paste and mix well.

Add thin coconut milk,water and salt to taste.Mix well until combined.

Now add the chicken ,mix well.Cover and cook until chicken is done.

Next add the cashew nut paste and garam masala.Mix well until combined. cook for about 5 minutes or until the gravy turns thick.

Add  thick coconut milk and bring it to just under a boil.

Heat oil in a pan add the cashew nuts and fry until it turns golden brown.Drain and keep aside.

In the same pan add green chilies  and curry leaves.Saute for about few seconds and add this to the curry along with the fried cashewnuts.Add chopped coriander leaves ,if desired.Serve with palappam,vellayappam or idiappam.

NOTES

• Adjust the quantity of green chilies according to your taste.

Kerala style Egg and Potato Curry

Kerala Style Egg and Potato Curry

Kerala style egg and potato curry.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Recipe source : Suriani Pachakam by Bava.R.Lukose
Ingredients:

1. Hard boiled eggs- 5 to 6
2. Onion,sliced - 2 medium( appr 1 cup)
3. Ginger,finely chopped - 1 tbsp
4. Garlic,finely chopped - 1 tbsp
5. Green chilies,cut vertically - 4( or according to taste)
6. Thin coconut milk - 2 cups
7. Potato ,cubed - 2 small(appr 1 cup)
8. Vinegar - 1/2 tsp
9. Thick coconut milk - 1/2 cup
10. Mustard seeds - 1/4 tsp
11. Curry leaves - 2 sprigs
12. Shallots,sliced - 1 tbsp
13. Salt - to taste
14. Oil - as required

For Masala paste:

1. Kashmiri chili powder- 1 tsp
2. Coriander powder - 1 tbsp
3. Turmeric powder - 1/2 tsp
4. Black pepper powder - 1/2 tsp
5. Cinnamon - 1" piece
6. Cloves - 4
7. Water - as required

Instructions:

In a blender,combine together all the ingredients listed under ' For masala paste' ,grind to form a smooth paste.Keep aside until required.

Heat oil in a pan,add onion and saute until it turns golden.

Add ginger,garlic and green chilies.Saute  until raw smell leaves.Now reduce the flame to low and add the prepared masala paste.

Cook ,stirring continuously ,until the masala starts to leave the sides of the pan.Next add thin coconut milk,potato and vinegar.

Mix well ,cover and cook over medium flame until the potatoes are soft.

Once the gravy turns thick,add thick coconut milk and salt to taste.Add the boiled eggs.

Heat oil in a pan,add mustard seeds and let it splutter.Now add curry leaves and shallots.Saute until it turns golden brown. 

Pour this over the curry and switch off the stove..Cover and keep aside for about 10 minutes before serving.Serve with appam,idiappam,chapathi or pathiri. 

NOTES

• Adjust the quantity of green chilies and  chili powder , according to your taste.
• I halved the recipe ,as you can see in the pics.

Chocolate-Freeze | Chocolate Milkshake

Chocolate Milkshake.

Quick and easy chocolate milkshake.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3 to 4
Recipe Source: meals with kraft,you can find the original recipe here.
Ingredients:

1. Chocolate drinking powder - 1 tsp
2. Cocoa powder - 1 tsp
3. Milk - 2 cups
4. Whipping cream - 1 cup( or 2 sachets of dream whip)
5. Instant coffee powder - 2 tsp
6. Ice cubes - 8 to 10
7. Sugar - as required( i used approx 4 tsp)
8. Chocolate syrup - as required

Instructions:

In a blender ,add chocolate drinking powder,cocoa powder,milk,1/2 cup whipping cream( or 1 sachet whipping cream powder),instant coffee powder,ice cubes and sugar.Blend until smooth.

Drizzle 1 tbsp chocolate syrup into each glass.Pour in the chocolate milkshake.

Whip the remaining (1/2 cup)cream until stiff and decorate on top.Drizzle chocolate syrup and serve immediately.

NOTES

• For best result used chilled milk.
• I used homemade chocolate syrup.Recipe coming soon!!
  

Meen Thenga Aracha Curry | Fish In Coconut Gravy

Meen Thenga Aracha Curry

Kerala style fish cooked in coconut sauce.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Fish- 10 to 12 medium pieces, aprox 400 gms( see notes)
2. Fish tamarind /Kudampuli - 3 to 4 small pieces( or according to taste)
3. Ginger,finely chopped - 2 tsp
4. Garlic,finely chopped - 2 tsp
5. Green chilies,cut vertically - 2( or according to taste)
6. Curry leaves - 2 to 3 sprigs
7. Mustard seeds - 1/2 tsp
8. Fenugreek seeds - 1/4 tsp
9. Shallots,sliced - 3 to 4
10. Water - as required
11. Salt - to taste
12. Coconut oil - as required

For Coconut paste:

1. Grated coconut- 1 cup
2. Cumin seeds - 1/8 tsp
3. Shallots - 4,small
4. Coriander powder - 1/2 tsp
5. kashmiri chili powder - 1 tbsp( or according to taste)
6. Turmeric powder - 1/2 tsp
7. Water - as required

Instructions:

Grind together all the ingredients listed under ' for coconut paste' adding sufficient quantity of water to form a smooth paste.Keep aside until required.

Soak tamarind in water until required.Heat oil in a manchatti /pan, add ginger,garlic,green chilies and few curry leaves.Saute for few seconds or until raw smell leaves.

Next add the prepared coconut paste and mix well.Add sufficient quantity of water,soaked tamarind .

Add salt to taste and mix well.Bring this to a boil and add the fish .Gently swirl the pan.

Cover and cook until fish is cooked.

Remove the lid and cook for few more minutes or until the gravy turns slightly thick.Heat oil in a pan and add mustard seeds,let it splutter.Next add fenugreek seeds and saute for few seconds.Finally add shallots and remaining curry leaves. 

Fry until shallots turn golden brown.Pour this over the curry and switch off the stove.Gently swirl the pan , cover and keep aside for at least 15 minutes for the flavors to mingle.Serve with rice.

NOTES

• You can use king fish,pomfret,pearl spot,mackrel,threadfin bream/ kilimeen,barracuda or any other firm fish.