#42 DELICIOUS CHOCOLATE DRINK

1. CHOCO  DRINK

Ingredients-

• Milk-500 ml
• Corn flour-2 tbsp
• Sugar-5 tbsp
• Chocolate powder-3/4 tbsp

Method-

• First in a vessel take 500 ml of milk. From that, take out 1 cup milk and keep it aside in a cup
• Then allow the remaining milk to boil. Add cornflour and chocolate powder and in the milk left aside in the cup mix properly.
• Add sugar to the boiled milk and pour in the cup of milk-cocoa powder-cornflour mixture and let it boil for about five minutes until the milk thickens a bit.
• Then allow the milk to cool and put it in the refrigerator.
• Serve this chilled.

2.SPICED HOT CHOCOLATE DRINK

Ingredients-

• Milk-150 ml
• Mixed spices(use cinnamon, clove, cardamom, star anise)
• Dark chocolate(60%)-50 gm
• Chocolate spread-1 1/2 tbsp
• Cinnamon stick-A small piece

Method-

• Take a heatproof  glass, chop the chocolate and put it in the glass. Take a spoon full of the chocolate spread and add it over the chocolate.
• Bring the milk to a simmer in a pan over medium heat. Once its warm add the apice mix to it. Remove the pan from the heat.
• Pour the milk over the spread and chocolate. Serve the spiced hot chocolate with a spoon to stir the layers together.

3.Vanilla Chocolate Milk

Ingredients-

• Milk 1½ cups
• Vanilla essence 1 teaspoon
• Dark chocolate chopped ½ cup
• Fresh cream ¼ cup
• Castor sugar (caster sugar) 1 tablespoon
• Edible colourful sprinklers as required

Method-

• Take dark chocolate in a microwave proof bowl and heat in the microwave for 45 seconds. Remove from heat and mix till it melts.
• Take fresh cream in another microwave proof bowl and heat in the microwave for 1 minute.
• Take milk in a microwave proof jar. Add castor sugar and vanilla essence and mix.
• Add hot cream to melted chocolate and mix till well incorporated. This is ganache.
• Coat the rim of individual martini glasses with chocolate ganache and dip in the edible colourful sprinklers.
• Pour some ganache in each glass and refrigerate for 10-15 minutes.
• Heat the sweetened milk in the microwave for 1 minute and pour it over set ganache.
• Serve immediately.

#41 DELICIOUS BASIC SAUCES THAT SPELL SUCCESS FOR ANY SALAD

1. VINAIGRETTE 


Method-

• Whisk 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1/2 tsp salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

2. MAYONNISE


Method-

• Blitz 3 egg yolks and 1 tsp mustard in a blender. Gradually add 300 ml of any neutral oil  (very slowly for the first 30 second). Season with salt, pepper and the juice of one lemon. Blend once  more and refrigerate till you need to use it. 

3. LEMON

Method-

• Whisk 2 tbsp lemon juice, 1 tbsp mustard, 1 tsp lemon zest, 1/2 tsp sugar and salt to taste. Gradually whisk in 1/4 cup, each, of olive oil and vegetable oil,

4.YOGURT DRESSING

Method-

• Combine two cups yogurt, 1/2 to 1 tsp salt, 1 to 2 tbsp chopped mint, 1 crushed clove of garlic and 1 tbsp lemon juice, Refrigerate till you need to use it.

#40 DELICIOUS DAL

1.MASOOR AND MOONG DAL


Ingredients-

• Masoor dal and moong dal-1 cup each
• Big tomato-1
• Green chilies-3
• Curry leaves
• Ginger-5 to 6 pieces
• Jeera-1/2 tsp
• Mustard seeds-1/2 tsp
• Turmeric-1/2 tsp
• pinch of asafetida (heeng)
• Edible oil-1 tbs
• Salt to taste
• Tamarind water of Lemon juice

Method-

• Wash dal and put chopped tomatoes, chilies, curry leaves and coriander in a vessel and keep it aside. Take  an open vessel and heat the oil. Add jeera and mustard seeds. Once the popping of jeera and mustards seeds stops, add turmeric and asafetida. Then add dal along with the other ingredients.Add 5 to 6 glasses of water to it. Add salt and let it cook completely. Add the soaked tamarind water or lemon to make it a little sour (optional).

2. DAL MAKHANI



Ingredients-

• Whole Black Gram 1/2 cup

• Red Kidney Beans 2 tablespoons

• Salt to taste

• Tomatoes roughly chopped 3 medium

• Garlic roughly chopped 8-10 cloves

• Ginger roughly chopped 1 1/2 inch piece

• Oil 2 teaspoons

• Cumin seeds 1 teaspoon

• Red chilli powder 1 teaspoon

• Garam masala powder 1 teaspoon

Method-

• Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.
• Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

3.Jain Cholay Rajma Dal

Ingredients-

• Chickpeas (kabuli chana) soaked and boiled 1 cup
• Kidney beans soaked and boiled 1 cup
• Olive oil 2 tablespoons
• Cinnamon 1 inch stick
• Fresh tomato puree ½ cup
• White sesame seeds 1 teaspoon
• Garam masala powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Fresh coriander leaves chopped 1 tablespoon
• Fresh parsley chopped 1 tablespoon
• Fresh mint leaves 1 tablespoon chopped + for garnishing
• Lemon juice 1 teaspoon
• Fresh mint leaves for garnishing

Method-

• Heat one tablespoon oil ina non-stick pan and add cinnamon, tomato puree, sesame seeds, garam masala powder, red chilli powder and salt and mix well. Cook for two to three minutes.
• Add chickpeas and kidney beans and mix well. Add one and a half cups water and let it cook for about five to ten minutes or till oil rises to the surface.
• Now add coriander leaves, parsley, mint leaves and one tablespoon olive oil and mix well.
• Finally add lemon juice and mix well. Switch off the heat.
• Transfer into a serving bowl and serve hot garnished with mint leaves.