Chocolate Dipped Strawberries

Recipe No: 53
This is a very simple and easy recipe to make…at the same time looks fancy too...

Ingredients                                        Makes 15

• Whole Strawberries………………..15 (keep the stems and the leaves)
• Semisweet Chocolate Chips…….1 Cup
• White Chocolate chips…………….1/4 Cup

Method of Preparation

1. Wash and pat the Strawberries dry. If there is moisture on the Strawberries, Chocolate won’t stick to them.
2. Prepare a sheet pan by lining it with parchment paper.
3. Melt the Semisweet Chocolate chips in the microwave. This will take anywhere between 1 to 2 minutes. Be sure to check every 30 seconds.
4. When it is really melted, take the Strawberries one by one and holding onto the leaves dip them in the chocolate at least 3/4th of the way up.
5. Take them out and keep them on the parchment paper. Keep this in the fridge till we are ready to do the next step.
6. Melt the white Chocolate in the microwave. Keep checking every 30 seconds.
7. When it is melted pour it into a small plastic bag and squeeze it towards one of its tip. Cut off a small portion from that end so that when squeezed a very thin line of chocolate comes out.
8. Take the Strawberries from the fridge and drizzle its top with the white Chocolate.
9. Give it some time to set and serve cold or at room temperature.

Notes: You can use milk, dark or white chocolate to dip the Strawberries.
If Chocolate chips are not available you can use regular Chocolate for this.
If you don’t have a microwave to melt the Chocolate, do it on the stove top with a double boiler. Keep a small bowl on top a simmering pot of water in such a way that the bottom of the bowl is not touching the water. Melt the Chocolate in the bowl.
Melting Chocolate over direct flame is not very good as that can result in scorching/burning of the Chocolate.
 





Make it, enjoy the deliciousness and 
serve it to your family with love....

Canning a Preserve/ Jam/Jelly

Cans of different sizes with their lids are available in the market. If you buy these jars once , it can be used over and over. But you have to change the lids every time for good results. Extra lids are also available in most of the stores that sells food items.

Even though there are a lot of canning methods are there, this is the one I follow.

Method of Canning

1. Wash the cans and the lids in warm water. Put all these in a large pot and cover them with water. Bring it to a boil and let it boil for 5-10 minutes. 
2. Take the cans and the lids out and while hot fill them with Preserves or Jams or Jellies leaving 1 inch space on the top of the can. 
3. With a damp paper towel, wipe off the excess from rim and the outer sides of the can. 
4. Put the lids on and tighten it. 
5. Place these cans back in the boiling water, close the boiling water with a lid and let it boil for 10 minutes. 
6. Switch off the flame and let it stand in the water for 5 minutes. 
7. Take the cans out of the water and check whether they are sealed by pressing the top of the lid. If the lid is tight, it is sealed. If you can feel the lid going down, then it is not sealed. Mostly it will seal with a ‘thud’ noise within minutes. If not boil it till it is sealed.
8. Once cooled, store these in a cool dry place like a cupboard. Open when necessary and once opened it is better to store the rest in the refrigerator.

Enjoy....

Strawberry Preserve

Recipe No: 52

While we where roaming around with our friends for the long weekend, we spotted this farmers market where they sell locally grown produce. One among them was Strawberries. As the Strawberry season is coming to an end very fast, I thought of freezing some and making some Preserve. So we bought two boxes of Strawberries. It was so sweet that we ate a huge lot of them but I managed to freeze some as well as preserving some.

When it comes to making preserves, one has to be aware of some scientific facts behind this process. So I decided to give some insight regarding some of them. Located in the cell wall of ripe fruits there are a group of carbohydrates called Pectin, which are mostly capable of forming gels when dissolved in water in an acidic medium. This is mostly made use in making jams, jellies and preserves. Some fruits have large amounts of pectin while some others have less. Even though Strawberries have only a less amount of Pectin, it is possible to extract that by slowly cooking it. (Or if you like you can add fruit Pectin that are available in the market.) To give the acidic medium that is essential for the Pectin to form gel, we can add either Lemon/Lime juice or commercially available Citric acid. As I am preserving these Strawberries for a longer period of time I used Citric Acid.

In order to keep the Preserve for a longer period of time it is essential to store them in sterilized containers. This process should be done really carefully. Otherwise the Preserve may go bad very fast. If properly canned, it will stay good at least for a year in a cool dry place without refrigeration.

Even though making and storing Preserves takes some time, it is very easy and economical and needs only a minimum amount of 'baby sitting'.

Ingredients                                  Makes 3 Pints of Preserve

• Whole Strawberries….6 heaping cups (Wash, dry, hull and leave them whole)
• Sugar……………………...6 level cups
• Citric Acid………………..1 ½ Teaspoons

Method of Preparation

1. Mix the Strawberries and sugar in a wide deep pan and keep aside for at least 6 hours. Overnight is preferred. This step is essential as the sugar will absorb some moisture from the strawberries and will make the Strawberries a bit hard. This will help the berries to retain some of its shape while cooking.
2. Keep three plates in the freezer before you start making the preserve. This is to test whether the Preserve is ready or not.
3. Bring the Strawberries to a rolling boil on medium heat. This will take some time but there is no necessity to baby sit this. Stir once in a while. 
4. Skim off the foam that is coming on top while cooking.
5. Once boiled, add the Citric acid and let it boil for 10 to 15 minutes or till done.
6. To know whether the preserve is done add ½ a Teaspoon of the preserve onto a chilled plate. Wait for a few seconds and make a line in the middle with your finger. If the jam flows back into the line very fast, then it is not done. (Check the ones in the 10'o clock and the 4'o clock positions in the picture.) If the line stays like that, then the Preserve is ready to be canned. (The one in the 7'o clock position in the picture.)
7. Store in Sterilized jars using easy Canning methods for long term storage.

Notes: Citric Acid is available in most of the Indian stores.

If you are not canning and the Preserve will not be over in two weeks, please keep it in the refrigerator.

If you want to can, please read my post on Canning before making the preserve.

Make it, enjoy the deliciousness and
serve it to your family with love...

Caramel Custard Pudding

Recipe No: 51

This is the all time favorite dessert of both me and my husband. Traditionally this is prepared by steaming. But here I felt that this is much easier if we bake it in a water bath in the oven. This is a very easy yet delicious recipe.

Ingredients                                                  Serves 8-10

To make the Caramel

• Sugar………………………1/2 Cup

To make the custard

• Milk…………………………3 Cups
• Egg………………………….5
• Sugar………………………1 ¼ Cups
• Vanilla essence………...1 Teaspoon

Method of Preparation

1. Grease the bottom and sides of an oven proof dish with butter.
2. Preheat the oven to 350˚F/180˚C.
3. In a dry pan on medium heat, add the sugar to make the Caramel. Don’t stir or raise the heat. When the sides of the sugar starts to caramelize just swirl the pan. If you stir, there are more chances for the Caramel to become gritty. Once the sugar is almost dissolved then you can stir.

4. When the Caramel attains a uniform brown color, pour it into the greased  dish and give it a swirl to get a uniform Caramel layer as possible. As the Caramel solidifies fast and the pan is already greased, it will be difficult to spread the Caramel evenly. This is not a big problem because as it bakes it will melt and will become even. Keep it aside.
5. In a pan beat the Eggs as well as possible and then add Sugar and Milk.  Put this on a medium flame and stir till the sugar is melted. No need to stir longer. This step will take only a minute.
6. Add Vanilla essence to the custard and mix.
7. Pour this to the pan with the caramel bottom through a sieve. Using a sieve is important as it will remove the solid egg particles, if there are any.
8. Take another big deep ovenproof dish and place the dish with the pudding in it. Add boiling water to the large pan so that the water will come up to the  half of the pudding pan. (Water Bath)
9. Keep this in the middle of the preheated oven and bake for 1 to 1 ½ hours. (The time depends on your oven) The pudding should be firm along the sides (an inserted knife will come out clean) and still wriggly in the middle. This will set in time. Take the pudding out of the water bath and let it cool before keeping it in the fridge.
10. Once cooled thoroughly for at least 8 hours, run a knife through the sides of the pudding and invert it into a bigger pan so that the caramel side is on the top. Take special care not to loose any of the juices coming out of the pudding.
11. Cut into desired shapes and serve it with the juices.

Notes:The color of the Caramel deserves some attention. The darker the color, the sharper the Caramel taste and the tartness will be. Please note the color of the Carmel in the picture. That is not tart at all...the way I like the most. But if you prefer it a bit tart, go ahead and make it a bit darker... (That is the way my husband like it!!!)
Instead of making one big pudding you can make individual single serving portions in small oven proof dishes.

If you don’t have an oven you can make this by steaming. Set up a steamer and place the pudding dish after covering its top with an Aluminum foil. (No need to set a water bath here)

If you are planning to bake, setting a water bath is essential as they do three things. It will  save the milk from curdling. It will help bake the pudding as evenly as possible and it will start to cook the pudding the moment it touches the oven.

Make it, enjoy the deliciousness and
serve it to your family with love.

Tomato Pickle

Recipe No: 50

When Tomatoes came on sale week after week nothing came into my mind other than this pickle. So I brought three pound of tomatoes and made this. The end product was one small bottle of pickle that I am sure will conquer the minds of all tomato loving people.

Ingredients

• Tomato chopped………..3 lb
• Chilly Powder…………….2 Tablespoons
• Cumin Powder…………..1/2 Teaspoon
• Fenugreek Powder…….1/4 Teaspoon
• Turmeric Powder………1/4 Teaspoon
• Oil…………………………...1/4 Cup (I used Canola oil)
• Vinegar…………………….1/4 Cup
• Sugar……………………....3/4 Teaspoon
• Salt as needed

Method of Preparation

1. Heat a pan and add the tomato and ½ teaspoon of salt. Cover the pan and let it cook on a medium heat. Stir at times. This process will take time as the tomato will give out all its water first.
2. When the tomato is cooked and all the water is evaporated add Chilly powder, Turmeric powder, Cumin powder and Fenugreek powder and saute really good.
3. When the raw small is gone add Oil, Vinegar, Sugar and Salt. (If needed)
4. Mix really well and switch off the flame.
5. When cooled, store in an airtight container in the fridge. Serve at room temperature.

Notes: Back at home this pickle is made using Gingelly/ Sesame oil.

Most of the amounts given here is according to our taste buds. Do change it according to yours.

 Make it, enjoy the deliciousness and
serve it to your family with love…

Chicken Bread Roll

Recipe No: 49
This is an excellent appetizer/ snack that you can make from the left over Chicken Keema. You can make the rolls at least a day in advance and fry just before serving. Once fried, it will stay crispy for 2-3 hours too, making it an excellent party appetizer.

Ingredients                                                  Makes 12-15 rolls

• Chicken Keema…………...1/2 of the recipe
• Bread slices…………………12 (Cut off the crust of all the 4 sides)
• Eggs……………………..…….3
• Water…………………………3 Tablespoons
• Bread crumbs……………..as per needed
• Oil for deep frying

Method of Preparation

1. Wet both of your hand thoroughly with cold water. While wet, place a bread slice in your palm and press with the other palm gently, till the bread slice in thin and very pliable everywhere. If you want you can roll it with a roller gently.
2. Place two tablespoons of filling lengthwise towards the edge of one of the longest sides of the bread. Take care not to spread the filling on the entire surface of the bread. Leave a small space towards the edge too, to avoid spilling while rolling.
3. Roll the bread lengthwise keeping the filling inside. As the bread is slightly wet it will stick to itself. Pinch the sides to close.
4. Repeat this with all the other slices of bread.
5. Beat the eggs with 3 Tablespoons of water. Dip each bread roll in the egg  and then roll  it in the bread crumbs.
6. Heat at least 2 cups of oil and on high heat fry them till golden brown.
7. Serve them hot with ketchup.

Notes: You can substitute Chicken filling with Vegetable, Beef or Fish.
Bread crumbs can be made easily from fresh bread at home using a food processor or a blender. Just cut them into small pieces and blend.
As all the ingredients except the egg  are cooked, its okay to fry it in high heat. This will ensure low absorption of oil.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Chicken Keema

Recipe No: 48

This is the result of our determination to reduce the consumption of beef in our household, which is generally used to make Keema.  Even though this can be made with minced chicken breast also, I decided to go with minced leg meat as I like the flavor of red meat (Chicken legs) rather than the white meat (chicken breast). Minced Chicken cooks very fast, but I like to pressure cook it as I think pressure cooked meat combines well with the masala. I added some potato cubes and green peas towards the end to make it a bit more wholesome. This same preparation is good for making Chicken Keema dosa as well as bread rolls.

Ingredients                                                           Serves 6-8 adults

To pressure cook

• Minced Raw Chicken…………………..2lb
• Turmeric Powder………………………1/2 Teaspoon
• Pepper Powder………………………….1/2 Teaspoon
• Salt…………………………………………..1/2 Teaspoon

To Saute

• Oil…………………………………………….3 Tablespoons
• Mustard seeds……………………………1/2 Teaspoon
• Chopped Onion…………………………..2 Cups
• Curry Leaves…………………………..…1 Sprig
• Ginger Garlic paste……………………..2 Teaspoon
• Chilly Powder……………………………..2 Teaspoons
• Coriander Powder……………………….1 ½ Teaspoon
• Turmeric Powder………………………..1/2 Teaspoon
• Garam Masala Powder…………………1 teaspoon
• Tomato sliced………………………………1 small
• Potato cut into small cubes.......…......1 Small (Optional)
• Frozen Green Peas……………………...1/2 Cup
• Coriander Leaves………………………...4 Tablespoons
• Salt to taste
• ½ Teaspoon Garam Masala and ½ Teaspoon Coconut oil

Method of Preparation

1. Mix all the ingredients to pressure cook well with 1 1/2 cups of water and cook till 3 whistles.
2. In another pan heat oil and splutter the mustard seeds.
3. Add Onions and sauté till it starts to brown on the edges. Add Curry leaves and Ginger Garlic paste and sauté till the raw smell is gone.
4. Reduce the flame to medium low and add Chilly, Coriander, Turmeric and Garam Masala powder and sauté really good for at least 3 minutes. Stir constantly so that it won’t burn. The mixture now should be dark brown in color.
5. Add the tomato and stir till it is mashed.
6. Add the cooked meat together with the remaining water, cover the pan and let it cook and absorb all the water.
7. When the water is almost absorbed add the Potato and Green peas and let it cook.
8. Once cooked and all the water is absorbed it fry for 5-8 minutes on a medium heat stirring now and then taking care not to mash the potatoes. Don't add more oil as the meat itself will give out some fat. If it is too lean , then add one or two tablespoons of oil.
9. Add the coriander leaves and mix well. Sprinkle ½ teaspoon each of Coconut oil and Garam Masala powder just before turning the stove off.
10. Keep the pan covered for 15 minutes before serving.

Make it, enjoy the deliciousness and
serve it to your family with love…