Cheese Rings

Recipe No: 237

This is a bread dough based recipe flavored with Cheese and it is great as a snack with some soft Cheese or as a Bread component for dinner.

Ingredients                                    Makes 16

• All Purpose Flour/ Maida….2 Cups + more for rolling
• Salt…………………………………1/3 Teaspoon
• Sugar……………………………..2 Tablespoons
• Egg…………………………………1; Beaten
• Butter……………………….……2 Tablespoons; melted
• Warm Milk………………….….1/3 Cup + 2 Tablespoons for brushing
• Instant Yeast…………..………1 Teaspoon
• Warm Water……………….....1/4 Cup
• Grated Cheese………............3 Tablespoons + 1 Tablespoon for sprinkling on top

Method of Preparation

1. Dissolve Yeast in lukewarm Water and keep aside, covered, for 5 minutes or till frothy.
2. Mix Flour, Salt and Sugar well and knead it after adding frothy Yeast mixture, 1/3 cup Milk, Egg and Melted Butter into a very soft dough.
3. If you are using a stand mixer, knead for 3-5 minutes into a smooth but very sticky dough. If it is too sticky, do add a maximum of 2 Tablespoons more of Flour. If you are kneading by hand, dump the dough onto a floured surface and knead  for 5-7 minutes using just enough Flour to make a smooth, soft yet manageable dough.
4. Keep the kneaded dough in a big container; cover with a damp cloth and keep in a warm place for about 1 ½ - 2 hours or until doubled in volume.

5. Once doubled, knead in 3 Tablespoons of grated Cheese either by hand or using a mixer.
6. Dump it into a floured surface and divide  into 16 equal portions.
7. Roll each portion into a 10 inch rope and press the two ends together to make a ring. Do roll the dough gently where the two ends meet to make the thickness even.
8. Place the rings on a baking tray and keep them in a warm place for about 20 minutes.
9. Meanwhile, preheat the oven to 400˚F/ 200˚C.
10. Brush the rings with Milk and sprinkle a tablespoon of Cheese evenly on top of the rings.
11. Bake it in the middle of the oven for 8-12 minutes or till the rings are lightly browned on top or the internal temperature (in the middle of the rings) is 165˚F/ 74˚C.
12. Serve hot or warm either with Cheese or as a side.

Notes:

• The doubling time for the dough will depend on the power of the Yeast and the temperature of the surroundings. So please wait until the dough doubles in your cooking conditions.
• I used active dried Yeast in this recipe. You can use the regular Yeast which will take more time to become active, which is shown by the frothy nature of the Water.
• The temperature of the Water to which we put the Yeast should be lukewarm. That temperature will activate the Yeast, but on the other side, high temperature may kill them. So after dissolving the Yeast in Water give it a few minutes to become active, that is shown by the bubbling of the dissolved Water. If it doesn't show a bubbling action, either you have killed the Yeast or the Yeast is of poor quality (happens when it is very old). In both cases, start over again with fresh Yeast.
• It is essential to use warm Milk in order to get the texture right.
• Using too much Flour for kneading, will make the rings hard.
• Do allow the rings to rise after shaping. This second rising period (also called proofing time) is important for the texture of the rings.
• Please don’t over bake the rings as it will dry them up.

 






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

Whole Fish Broiled in Thandoori Style Marinade/ Thandoori Fish

Recipe No: 236

This is something that I remember from my last visit to Kerala. We ate Thandoori Fish from a seaside restaurant in Fort Kochi which tasted so amazing and here is the result of my efforts to re-create that taste.

Ingredients                                         Serves 3

• Fish………………….................1 Whole; cleaned (around 600-700 grams after cleaning. I used a whole Tilapia)

For the Marinade

• Curd……………………............2 Tablespoons
• Salt………………………...........1 1/4 Teaspoons
• Turmeric Powder….............1/4 Teaspoon
• Red Chilly Powder…...........1/2 Teaspoon (depending on your taste use up to 1 teaspoon)
• Coriander Powder…….........1/2 Teaspoon
• Roasted Cumin Powder…...1/2 Teaspoon
• Garam Masala Powder…….1/4 Teaspoon
• Kasoori Methi………………....1 Teaspoon (Press and roll  between your palms to powder it.)
• Black Pepper Powder………..1/4 Teaspoon
• Fenugreek Powder……………1/8 Teaspoon (Uluva Podi)
• Lemon Juice…………………….2 Teaspoons
• Oil…………………………………..1 ½ Tablespoons

Method of Preparation

1. Clean the Fish by taking out scales (if any), gills and the intestine (I retained the head for  presentation). Wash and dry thoroughly.
2. Score the Fish in two directions so as to make some slits which will allow the Flesh to absorb the marinade. (This step is very important if you are using Tilapia as it doesn't have a strong taste.)
3. Mix all the ingredients mentioned in the ‘to marinade’ section into a paste.
4. Apply the marinade all over the Fish taking care to push it into all the slits and the stomach cavity.  Cover the Fish and let it marinate in the fridge for at least 8 hours, even though overnight is preferred.
5. Preheat the oven on  broil high mode for 5 minutes.
6. Place the Fish in a lightly oiled broiler pan  and place it either on the first or the second rack from the top.
7. Let it cook for around 12 minutes on each side or till the Fish is cooked thoroughly and slightly darkened here and there.
8. Serve hot with preferred side dishes.

Notes:

• To make roasted Cumin powder, either fry Cumin Powder in a dry pan on medium low heat till fragrant and slightly brown or powder whole Cumin Seeds which is dry roasted (without Oil) in a pan on medium low heat till fragrant and slightly brown.
• Washing Fish in Salt or Lemon Juice will help reduce its fishy smell and sliminess.
• Refrigerate the marinated Fish in the broiling pan itself so that you don’t have to transfer it to another pan for broiling.
• Lining the broiler pan with an Aluminum foil will make cleaning easy. (Don't forget to Oil the foil.)
• Let the Fish come to a room temperature before broiling to ensure even cooking.
• Usually glass pans are not used for broiling. So please use an oven safe metal pan.
• In a broiler mode only one coil/ burner of the oven works; usually the top one. So placing the food near the coil  will help in getting as much heat as possible mimicking the ‘Thandoor’ effect. The distance of the racks from the top coil varies from oven to oven. For this particular dish, place the Fish in the rack that is 4-5 inches below the coil.
• Even though this dish can be made with Fish pieces, I never tried it. I love to use whole Fish in this recipe.
• Even though I used Tilapia, you can use any fish with thickness in flesh and no bones running through the flesh.
• Use a bit of red color if you want that signature red color of Thandoori Fish.

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

Fish/Tuna Cakes with Cabbage Salad/ Coleslaw

Recipe No: 235
This is Fish Cakes my way, with an Indian touch  with Garam Masala and Coriander Leaves. The first time I made this dish, I was amazed by how much it taste different from Fish Cutlets and how the browned outside and edges compliments the taste! Usually I make this from canned Tuna and I have to say that this may be one of the best make over a canned Fish can get.
Coming to the Coleslaw/ Cabbage Salad, it complements the Fish Cakes really well and not to mention that Cabbage is one of those Vegetables that has very low calories.

Ingredients                                      Serves 4

To make the Fish Cakes

• Oil……………………………...........2 Tablespoons
• Onion chopped…………...........1 Cup
• Indian Green Chilly…............1 (chopped fine)
• Garlic ………………………..........3 Big (chopped fine)
• Ginger………………………..........1 small piece (chopped fine)
• Cooked Fish/Canned Tuna…400 grams / 14 oz (Boneless; drained)
• Coriander Leaves………….......2 Tablespoons (chopped)
• Garam Masala Powder….......1/4 Teaspoon
• Pepper Powder……………….....1/4 Teaspoon
• Eggs………………………………....2 Large
• Bread Crumbs………………......2/3 Cup
• Salt to taste
• Oil for shallow frying

To make the Coleslaw

• Cabbage shredded thin….......2 Cups
• Carrot shredded thin…….......1/4 Cup (Use the big holes of a box grater to grate the Carrots.)
• Mayonnaise……………………...2-3 Tablespoons
• Black Pepper Powder……......1/4 Teaspoon
• Salt to taste

Method of Preparation

To make the Fish Cakes

1. Heat 2 tablespoons of Oil in a pan on medium high heat and saute Onion, Ginger, Garlic and Green Chilly with some Salt until translucent.
2. Add Fish/ drained Tuna, Coriander Leaves, Garam Masala Powder and Pepper Powder; mix well to break the Fish pieces. (If there are traces of Water, let it evaporate.) Do a taste test (The Salt level should be a bit high at this stage, as we will be adding stuffs later and it is better not to taste after adding raw Eggs.) and add more Salt if needed.
3. Switch off the heat and let it cool down lightly before adding Eggs and Bread Crumbs. Mix well and let it sit for 5 minutes before making the Fish Cakes. (The mixture will be a bit soft, but due to the presence of Eggs it will become hard enough to handle once cooked.) Divide this into 8 equal portions.
4. Heat 2 Tablespoons of Oil in a pan on medium heat.
5. Take a portion of the Fish Cake mixture; flatten it in your palm and fry on both sides till they are browned. (I like the Cakes pretty thin)
6. Once browned, allow the excess Oil to drain on a paper towel before serving it warm with Cabbage Salad.
7. Fry the rest of the Fish Cakes in batches and add more Oil in between if necessary.

To make the Cabbage Salad/ Coleslaw

1. Mix all the ingredients given in the section and serve with Fish Cakes.

Notes:

• If using canned Tuna, do drain the liquid out thoroughly before using.
• If using fresh Fish, do cook it with a pinch of Salt and Pepper; remove the bones and shred with your hands.
• Grind small pieces of Bread in a Grinder/ Food processor to make fresh Bread Crumbs at home. It is not necessary to toast the Bread slices. The same thing can be easily done in a blender too.
• The Fish Cake mix is a bit soft but easily manageable. If in case it stick to your hands, do wet them very lightly. (It may not be necessary though.)
• The outside browned portions of the Fish Cake gives it a very special taste.
• Don't use high heat while frying the Fish as the Egg in the Cakes have to be cooked and I find that the Cake tastes better when fried on a low heat.
• It is better to mix the ingredients to make the Coleslaw just before serving. Otherwise the Salt may drain the Water out of the Veggies and also the color of Carrot may spread throughout the Salad.

 



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

Bread Pudding

Recipe No: 234
This is not the regular Bread Pudding where the main ingredient is Bread and the texture is like a softened French toast. Even though I like this traditional Bread Pudding, my dear husband is not a fan of that and so whenever I make it I will have to finish the whole thing alone, unless otherwise there are some friends over. So I went a few years back and thought about my Mothers Bread Pudding, which she used to make by steaming. The only difference in this recipe from hers is the addition of Nutmeg Powder (which I decided to use after talking to a relative) and the baking (instead of steaming). You will be surprised to see the ingredient list though, as it will give you an idea on how much it will taste like India.

Ingredients                                    Serves 6-8

• Milk……………………......2 Cups (Warm)
• Bread………………….......2 big slices (Remove the brown edges)
• Sugar………………….......1/2 Cup + 2 Tablespoons
• Eggs…………………….....2 Large
• Nutmeg Powder…........1/8 Teaspoon
• Cardamom Powder…..1/4 Teaspoon
• Ghee………………………..1/2 Teaspoon
• Cashew Nut pieces…...2 Tablespoons
• Raisins…………………….1 Tablespoon

Method of Preparation

1. Tear the Bread into pieces and soak it in  warm Milk. Let it stay for 15 minutes.
2. Preheat the oven to 375˚F/ 190˚C.
3. In a blender, blend soaked Milk and Bread mixture together with Sugar, Eggs, Nutmeg Powder and Cardamom Powder for 30 seconds or until everything is mixed and blended well. Keep it aside.
4. Heat Ghee in a pan on medium heat and fry the Cashew nuts.
5. When it starts to brown along the edges, add the Raisins and continue frying till it plumps up. Remove from the fire and let it cool down a bit.
6. Once cooled, add the fried ingredients along with remaining Ghee to the blended  Bread mixture and mix well with a spoon.
7. Pour this into an oven proof pan. Place this pan with the Pudding mixture in a bigger pan with boiling Water. (Boiling Water should come half way up the pan with the Pudding.)
8. Bake it in the oven for 40-50 minutes or until the sides are well set and the middle is still soft.
9. Once the Pudding is cooled, chill it in the refrigerator and serve cold after slicing  into desired shapes.

Notes:

• Instead of baking it can be steamed. In a steamer it will take around the same time  to cook. But do take care to cover the top of the Pudding with a foil to avoid vapor from dripping. The browned top of the Pudding will not be there in this case.
• Nutmeg Powder will take away the ‘egginess’ from the Pudding.
• It is better to stop cooking the Pudding while the middle is still a bit wiggly as it will set in the Fridge.
• If you don’t want to add Ghee, Cashews and Raisins it is perfectly okay too.
• Caramel sauce goes very well with this pudding. You can use the same recipe that I used to make the Caramel for the Carmel filled Chocolate truffle, but increase the amount of Heavy Cream to ½ cup.
• As per the amounts given here, the Pudding will be mildly sweet. Increase the amount of Sugar if you want more sweetness.
• The double boiling method of baking will ensure even cooking and also prevents the Milk form curdling.

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

Chicken Stuffed Potato Balls

Recipe No: 233
The idea of this appetizer is from a Food Network show, that I just glimpsed while wandering through the channels. The idea suddenly struck me and decided to make it in my style, the way my family will like it the most. It came out delicious and I liked it warm than piping hot…

 

Ingredients                                           Makes 16 pieces

• Potato…………………....….1/2 Kg
• Salt………………………......1/4 Teaspoon
• Pepper Powder……....…..1/8 Teaspoon
• Egg………………………......1 (Beaten with a tablespoon of Water)
• Bread Crumbs…………....1/2 – 2/3 Cups
• Oil for deep frying

To make the filling

• Oil…………………………......1 Tablespoon
• Cooked Chicken……........1 cup (cooked with a pinch of Salt and Pepper; shredded into medium sized pieces)
• Onion chopped……….......1/2 Cup
• Ginger Garlic Paste…......3/4 Teaspoon
• Indian Green Chilly........1 chopped fine
• Curry Leaves………….......1 sprig chopped
• Tomato……………………….1/2 small chopped
• Garam Masala Powder…1/2 Teaspoon
• Pepper Powder…………….1/4 Teaspoon
• Soy Sauce……………………1 Teaspoon
• Coriander Leaves…………1 Tablespoon chopped
• Salt as needed

Method of Preparation

1. Prick the Potatoes here and there with a fork and microwave it on a Microwave safe plate (without Water) till a toothpick/ knife goes through it easily.
2. Once it is cooked, take the skin off and mash the Potatoes well. (Don’t whip/knead it too much; it will develop the glue/starchiness in the Potatoes which will give an unpleasant texture)
3. Mix in Salt and Pepper Powder; divide it into 16 parts and keep aside till ready to be used.

To make the Filling

1. Heat a Tablespoon of Oil in a pan on medium high heat and saute Onion, Ginger Garlic paste, Green Chilly and Curry Leaves until translucent.
2. Add Tomato and let it saute until mashed.
3. Add Chicken pieces, Garam Masala Powder, Pepper Powder and Soy Sauce; mix well and let it dry out. Add more Salt if you want at this stage.
4. Add Coriander Leaves; mix and switch off the heat. Let it cool down before filling the Potatoes.

To make the Potato Balls

1. Take one portion of Potato in your palm; flatten it; place a teaspoon full of filling in the middle and cover it with the Potato mixture from the sides.
2. Close the edges properly and keep aside till you make all of them.
3. Dip each of the balls in beaten Egg and roll in the Bread Crumbs. Keep aside till ready to be fried.
4. Heat at least 1 ½ inches of Oil in a pan on high heat and deep fry the Potato balls  until golden brown.
5. Drain the excess Oil on a paper towel and serve it warm with Ketchup.

Notes:

• While making the filling, add more Salt only towards the end ,as Soy Sauce contains a good amount of Salt.
• Let the Chicken mixture dry out, as moisture makes the Potato mixture soft.
• You can use any sort of filling (Fish, Meat, Shrimp,Paneer, Mushroom or Vegetable) to make this Potato Balls depending on your eating habits.
• As Water is an enemy in this dish, please don’t boil the Potatoes. Do microwave or bake them in the oven.
• For ½ kg Potato, it will take around 10-12 minutes in the microwave. But don’t do it in one stretch, start at 7 minutes and then progress depending on the power of your microwave.
• Do taste the Potato mixture before making it into balls to ensure proper seasoning.
• If the Potatoes are sticking to your hands, do lightly wet them before making the balls.
• Ensure proper closing of the Potato balls or it will crack open in the Oil making it absorb a lot of Oil. Not to mention that it will be an unpleasant scene with lot of spluttering.
• I made fresh Bread crumbs by grinding broken slices of Bread in a food processor. You can use a blender too. But if you use store bought Panko Bread Crumbs (Japanese style Bread Crumbs), the Potato Balls will become more crispy. You can find it in the international section of your grocery store.
• You can make the Balls and keep for 1-2 hours and fry it 10 – 15 minutes before serving, making it an excellent appetizer for parties.
• Do try to immerse the balls in the Oil while frying or it may break at the point that separates the portion that is in the Oil and that isn’t (due to the temperature difference). To avoid this do turn the balls after 30 seconds of putting them in the Oil.
• Don't overcrowd the pan while frying the balls, as it will reduce the temperature of the Oil, resulting in the over absorption of Oil by the Potato balls.
• These Potato balls are on the soft side and do take care while frying. Please handle them with care!!!

 





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

Kappalandi/ Kadala Mittai (Indian Peanut Brittle with Jaggery)

Recipe No: 232
Weekends in College Hostel especially Saturdays used to be a blast in most of the ways… Waking up late, even though 5:30 a.m. is the wake up time as per the time table… talking during the morning study time, as the Warden and other Catholic inmates will be away attending the morning Holy Mass in the nearby convent…. thinking that there will be a lot of visitors (handsome brothers/ cousin brothers of fellow inmates?) that morning to comment on (!!)…hmm good old days… The only thing that destroys that beautiful morning will be the usual Saturday breakfast,  Chappathi and Green Peas Curry. 

Many of those days we sat in the corridor commenting about the visitors and wishing the next one will be ours… with the rejuvenating smell of Kappalandi Mittai from the nearby Kappalandi Mittai Factory. The moment that enticing smell hit our brains, we will start arguing about who will ask the Warden for permission to visit that factory for some of those delicious Kappalandi Mittai. (Well, we used to buy them individually if our pocket money is thick and will share the money and the Mittai if it is thin!!) After all those efforts, when that warm Kappalandi Mittai  hits our taste buds… the comments , the visiting cousin brothers and the dry Chappathi and Peas Curry will be miles away form the present...and  I had never tasted Kappalandi Mittai more fresh or tasty than that… And in front of all those memories that can never be replaced, but still fresh in my heart, I dedicate this post…

I should say it took a lot of Jaggery and Peanuts to get this correct. I remember, the first attempt was with Sugar which gave me the insight that the western Peanut brittle and our Kappalandi Mittai are not twins, but cousins. So on a visit to an Indian store, I read the ingredient list from one of the Kappalandi Mittai packets and confirmed that the sweetness is from Jaggery. Even after that confirmation I wasted a lot of Peanuts because of the Syrup consistency and the fact that the Mattai was not weighed down. So after all those efforts here is my precious recipe...

Ingredients                                               

• Peanuts………………….1 ¼ Cups (without skin; don’t used roasted and salted)
• Jaggery…………………1 Cup
• Water…………………...1/2 Cup
• Salt a pinch

Method of Preparation
To Prepare the Pans

• Select two pans in such a way that one fits inside the other (Rectangular or square preferred, as it makes cutting easy). Line the big pan with parchment paper (for east removal). 
• Apply a light coating of Ghee on the parchment paper and the underside of the small pan. (This is to weigh the Kappalandi Mittai mixture down.)

To make Kappalandi Mittai

1. Roast the Peanuts on medium heat till toasted and slightly brown here and there. (This will take around 8-10 minutes.) Keep stirring throughout the process.
2. Let it cool down and crush them very lightly in a food processor for 3-5 pulses or in a mortar and pestle . (This will separate the two lobes of the Peanuts and will crush some of them partially; but do take care not to over crush them.) Keep aside till ready to be used.
3. In a deep pan on medium heat, melt Jaggery and Salt in ½ cup Water and strain two  times to get rid of the impurities.
4. Pour it back into the pan and boil it, stirring, till it attains a soft crack stage/ 270˚F/ 132˚C. (Read notes for more information about the stage)
5. Add the prepared Peanuts; stir as fast as possible; remove it to the parchment paper lined pan; spread it into 1 cm (or less if you prefer) thick; level the top and weigh it down with the smaller pan.

6. Let it sit for a minute (Mittai will be almost set by this time); take the Mittai out of the pan; press it to make it even (or roll with a rolling pin); cut lightly to divide the portions (don't cut all the way through as it will be sticky while hot) and let it cool for 10 minutes.
7. Cut along the already made lines to divide the portions and let it cool down before serving. Store the leftovers in an airtight container.

Notes:

• The partially crushed Peanuts will bind everything together; so it is important to crush them slightly.
• I used dark Jaggery and hence dark Kappalandi Mittai. The use of light  colored Jaggery will result in a lighter colored Kappalandi Mittai.
• Peanuts tends to float in Jaggery resulting in uneven distribution(Jaggery on the bottom and Peanuts on the top) if you don’t weigh the Mittai down.
• You have to cut the Mittai lightly before it completely cools down or it will become very hard to cut through the desired lines.
• The stage of the Jaggery to add the Peanuts is very important in making Kappalandi Mittai. Most of you will be familiar with the one thread stage, which is the stage at which Sugar forms one thread when pressed between thump and the index figure. This is around 230˚F/ 110˚C. After that is the two thread and three thread stages where the sugar will form two and three threads respectively when  pressed between the thump and the index finger. After this will be a soft ball stage, when a drop of syrup put in cold water  becomes a soft ball which is pliable. This is followed by a hard ball stage, a drop of syrup when put in Water hardens very fast into a hard ball. This happens at 260˚F/ 127˚C. Around 45 seconds to 1 minute after the hard ball stage is the soft crack stage/ 270˚F/132˚C, a bit of syrup in cold Water will become a pliable non brittle thread when pulled (At this stage the bubbles formed will be very small). (I was unable to photograph this, as I had to work fast to make the Mittai; but I assure that it took around a minute after the hard ball stage on medium heat to attain this temperature)

• Do stir the Jaggery syrup constantly after the one thread stage till it attains the consistency to avoid burning.
• Any temperature below the soft crack stage will make the Kappalandi Mittai chewy and sticky; also the Mittai will not crack when you bite into it.
• If you have a Candy Thermometer, do use it to get the temperature of the Jaggery syrup correct. If you are using one, remove it from the syrup before adding the Peanuts and don’t put the hot Candy Thermometer immediately in cold Water. Wait till it cools down.
• If in case your Mittai is a bit on the chewy side, refrigeration will help a bit (yes, only a bit).

 


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

Double Chocolate Truffle

Recipe No: 231

A few days ago I posted the recipe for Caramel filled Chocolate Truffle. Unlike that, this is a very easy way to make Chocolate Truffle. I used White Chocolate and Semisweet Chocolate, but you can interchange or use Bittersweet Chocolate instead of Semisweet Chocolate as you wish. Also, you can add flavorings to the White Chocolate to make it a bit more interesting.

Ingredients                                              Makes 14 -15

• White Chocolate Chips…………....1 Cup + 2 Tablespoons
• Butter…………………………………...1 Tablespoon
• Heavy Whipping Cream………...2 Tablespoons
• Semisweet Chocolate Chips..…..3/4 Cup
• Butter…………………………….……..3 Tablespoons

Method of Preparation

1. Melt 1 Cup White Chocolate Chips, 1 tablespoon Butter and Heavy Whipping Cream in a double boiler (Chocolate placed in a big bowl which is placed over a pot of simmering Water in such a way that the bowl with the Chocolate does not touch the  simmering Water) until melted.
2. Mix it for a few seconds so that it becomes shiny. Chill it in the refrigerator for 30 – 45 minutes or till it is set.
3. Scoop a tablespoon full of the White Chocolate mixture and roll into balls. (Will get around 14-15 balls.) Keep the White Chocolate balls on a parchment paper and  chill in the refrigerator for at least 2 hours.

4. Melt Semisweet Chocolate chips and 3 tablespoons Butter in a double boiler or in a microwave until melted.
5. Mix the Chocolate for 30 seconds or until it is shiny. Let it cool down a bit before dipping the white Chocolate balls.
6. Once the semisweet Chocolate mixture is cooled, dip each White Chocolate balls with the help of a fork. (I used a spoon to pour the Chocolate over the balls.)
7. Let the extra Chocolate drip off before placing them on a parchment paper lined pan. Let it set completely in the refrigerator for about an hour.
8. Melt 2 Tablespoons of White Chocolate in a double boiler or in a microwave until smooth.
9.  Stir it for 20 seconds or till it becomes shiny.
10. Remove it to a small Zip Lock bag and snip off the end to make a small  hole so that when pressed a small amount of Chocolate will come out. Let the air out and close the bag.
11. By pressing the White Chocolate filled Zip Lock bag together with very swift to and fro movements, drizzle the White Chocolate over the Truffles to create desired patterns .
12. Let it set completely before serving at room temperature.(The Chocolate drizzle will set in minutes)
13. Keep the leftovers in an air tight container.

Notes

• You have to chill the White Chocolate balls thoroughly or it will melt fast when dipped in Semisweet Chocolate mixture.
• You can do all the Chocolate melting in the microwave, but do take care to stop every 15 seconds and stir to avoid scorching. 
• It is necessary to chill the Truffles at every stage of making, but do serve the finished Truffle only at room temperature. (Chill it only if the room temperature is too high and the Semisweet Chocolate coating becomes very soft.)
• Once the Semisweet Chocolate coated truffle is placed on the parchment paper some of the Chocolate coating may ooze out onto the paper. Take care to scrape this off before the White Chocolate drizzle.(Scrape only after chilling)
• If you don’t want to take the pain in creating these round truffles do make it into bars. Spread the white chocolate in a pan and let it set before pouring the semisweet chocolate over it. Finish the bars with a White Chocolate drizzle. (But a Truffle should be round right? Even though there are some steps all of them are easy...)
• You can add flavorings to the White Chocolate  part. (like Orange Essence , Raspberry Liquor)
• If you are not a White chocolate fan do reverse the combination. Make a Semisweet Chocolate ball covered by White Chocolate and drizzled with Semisweet Chocolate.
• You can substitute Semisweet Chocolate with Bittersweet Chocolate if you want; but don’t use milk Chocolate as the truffle will be overly sweet.

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