Chocolate Biscotti

I first had Almond Biscotti in Hyderabad. There is a famous sweet store Almond House. The biscotti were to die for. I never thought back then that I will be baking them at home... I mean NEVER. I went to my in laws place a fortnight ago and thought to bake something different for them. I googled for biscotti recipes. I found this recipe on www.joyofbaking.com. I tweaked it little to suit my style. So here is the recipe... Happy baking...

Ingredients:

All purpose flour - 250 gms

Butter - 125 gms

Sugar - 125 gms

Eggs - 2

Vanilla essence - 1 tsp

Cocoa powder - 2 tbsp(heaped)

Baking powder - 1 tsp

Method:

Preheat the oven at 200 degrees c. 

In a bowl mix butter(at room temperature) and sugar to a smooth paste.

Now add eggs and essence and beat until well blended.

Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.

Divide dough into two pieces. Form each piece into a roll as long as your baking tray. Place roll onto the prepared baking tray, and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

In a bowl mix butter(at room temperature) and sugar to a smooth paste. Now add eggs and essence and beat until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your baking tray. Place roll onto the prepared baking tray, and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

These can be stored in an air tight container and can stay fresh for 10 - 20 days.

Hot Chocolate

Who doesn't love Chocolate. I am a big sucker for chocolate... i am a chocoholic. Bored of the routine tea and coffee, then you should try this. This is a recipe inspired by Food Safari - Spain edition on Fox Traveller. I tried to make this at home many times but it was not right, i wasn't satisfied. What I didn't realise is that all the time i was using cocoa powder instead of compound dark chocolate. So when I saw this on TV, I tried it immediately. This just needs three ingredients and you have tasty and yummmm Hot Chocolate as you get it in any restaurant. Happy Cooking....

Ingredients:

Milk - 400 ml
Compound dark chocolate - 50 gms
Condensed milk - 1 tbsp( you can increase if you want it sweet)

Method:

Boil milk in a heavy bottom pan.

Once it boils, add compound dark chocolate and mix it with churner(the one we use to churn buttermilk).

Finally add condensed milk and mix well. Sprinkle chocolate powder while serving.

Boil milk in a heavy bottom pan. Once it boils, add compound dark chocolate and mix it with churner(the one we use to churn buttermilk). Finally add condensed milk and mix well. Sprinkle chocolate powder while serving.

Sending this recipe to Sri Valli's CC Challenge November Edition - Week 2



sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Chocolate Oats Ladoo

Wow... I am writing my 100th post today... and I wanted to post something that I am crazy about. And that has to be chocolate. During my pregnancy i used to eat atleast one bar everyday... i know its too much but I had cravings for dark and bitter chocolate. I ate to my heart's content coz I had an excuse... Now looking back, I really don't know how i could eat so many. Anyways, coming back to recipe, wanted to make something with chocolate. Diwali is round the corner, so i thought why not make traditional indian sweet with chocolate. But chocolate alone will be too much, so i added oats so that it gives texture and adds much needed crunch. If you wish you can add dry fruits. I wanted to avoid it as it is already loaded with goodness( u know what I mean, yep Calories). This is one quick and easy ladoo recipe. This is Chocolate Oats Ladoo... Enjoy... Happy cooking...

Ingredients:

Compound dark chocolate - 200 gms
Khoya - 150 gms
Butter/Ghee - 75 gms
Sugar - 1/2 cup(add as per your taste, I used powdered)
Oats - 1 1/2 cup

Method:

In a mixing bowl add chocolate and melt it using a double boiler.

Add butter and sugar to the chocolate and mix till they all bind together. Keep aside.

In a kadhai, add oats. Roast till they are golden brown, keep aside.

In the same kadhai, add khoya and roast till it is golden color. 

 Now add the oats to the mava mixture. Mix well.

Now mix this mava mixture to the chocolate mixture until it comes together.Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos.

In a mixing bowl add chocolate and melt it using a double boiler. Add butter and sugar to the chocolate and mix till they all bind together. Keep aside.
In a kadhai, add oats. Roast till they are golden brown, keep aside. In the same kadhai, add khoya and roast till it is golden color.  Now add the oats to the mava mixture. Mix well.
Now mix this mava mixture to the chocolate mixture until it comes together.Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos. Store them in an air tight container and keep them in refrigerator.


Nivedhanam & Pari's page

Chocolate Modak

This year after making steamed modak successfully, I thought let me make different types of sweet fillings for the 9 days of the Ganesh festival. So I dont know how many will I be able to make, but I started off with Chocolate poornam for the modak. I used jaggery instead of sugar however if you wish you can substitute it with sugar. But I personally like replacing sugar with jaggery whenever possible.  

There was a little confusion about the date the recipe that needs to be posted for JCO's PPCS(Potluck Party Cyber Style). Hence sending this as my entry for the PPCS. This is my first time participating in Potluck Party Cyber Style.  Kudos to Jagruti for this idea, I mean who would have thought Potluck can be possible on web. I just loved the idea of virtual potluck party.  This time Nivedhanams  is hosting PPCS. Thanks Sowmya for hosting.



Now lets check the recipe for Chocolate Modaks:

Ingredients:

For the outer rice covering:
Rice flour - 1 cup
Water - 1 1/4 cup 
Oil - 1 tsp
a pinch of salt

For the inner jaggery filling(poornam):
Fresh coconut - 1 cup(grated)
Jaggery - 1/4 cup
Cocoa powder - 2 tbsp(heaped)
Choco Chips - 1/4 cup
Ghee - 2 tbsp

Method:

Grate the coconut( I did it in mixer).

Add about 2 tbsp of water to jaggery and let it melt on low flame. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture. 

 Now add grated coconut, cocoa powder and mix well. Add ghee while it is cooking.

Cook until the mixture becomes a little dry by stirring it regularly. 

Once the mixture cools down add choco chips and mix well.

In a vessel add the water, oil and salt.

Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 

When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.

Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

Keep a small portion of the chocolate mixture on the center of this puri.

Keep this in the modak mould and give the shape.
Make all the modaks this way.

Steam the modaks for 7-10 mins on a low to medium flame.

Making the sweet filling:

Grate the coconut( I did it in mixer). Add about 2 tbsp of water to jaggery and let it melt on low flame. Sieve the mixture to remove any impurities. Heat a heavy bottom vessel and add the jaggery mixture.  Now add grated coconut, cocoa powder and mix well. Add ghee while it is cooking. Cook until the mixture becomes a little dry by stirring it regularly. Once the mixture cools down add choco chips and mix well.

Making the outer cover of the Modak:

In a vessel add the water, oil and salt.
Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
Keep on mixing as you want the mixture to be free from lumps and smooth. 
When the mixture is slightly hot or warm, then knead the mixture.
You can apply some oil on your palms while kneading the rice flour dough.
Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
Keep a small portion of the chocolate mixture on the center of this puri.
Keep this in the modak mould and give the shape.
Make all the modaks this way.
Steam the modaks for 7-10 mins on a low to medium flame.
Chocolate modaks are ready to be offered to Lord Ganesha.

Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML

Sending this recipe to cookingwithsj



http://cutchikitchen.com/100th_Post_GiveAway.html
Lets cook with coconut