Double Chocolate Karanji/ Gujiya

Double Chocolate KaranjiTraditional Karanjis in a new avatar. Celebrate this Diwali with this yummy recipe :)

 

 

 

 

 

 

Makes – 24 Karanjis (small)
Preparation time – 5 mins
Cooking time – 40 mins
Ingredients:

For Dough:

  • All Purpose Flour (Maida) – 1 Cup
  • Clarified Butter (Ghee) – 2 Tbsp
  • Salt – pinch
  • Water – as required to make a tight dough

For Chocolate Ganache:

  • Semi Sweet Chocolate Chips – 1/4 Cup
  • Heavy Cream – 1/3 Cup

For Stuffing:

  • Heavy Cream – 1/3 Cup
  • Milk Powder – 1/2 Cup
  • Chopped Nuts (Pista, almonds, cashews) – 1/3 Cup
  • Cocoa Powder – 1 Tbsp
  • Powdered Sugar – 1/3 Cup
  • Clarified Butter (Ghee) – 2 Tbsp

For Frying

  • Oil – for deep Frying

Process:

For Dough:

  • Into a mixing bow, add flour, salt, ghee and mix well until the mixture resembles coarse sand.
  • Gradually add little water and make a stiff and smooth dough.
  • Apply leftover few drops of ghee onto the prepared dough. Cover and rest until ready with the stuffing and Chocolate Ganache.

For Stuffing:

  • In a pan, add ghee, add in the nuts and fry for 30 secs.
  • Add in the heavy cream, cocoa powder and fry for 2 mins or until the ghee oozes out from the mixture.
  • Remove it into a bowl so that it cools faster.
  • To the cool mixture add in the powdered sugar.
  • Mix well and set the stuffing aside.

For Chocolate Ganache:

  • Heat a sauce pan, add in heavy cream and bring to a simmer. Do not let it boil.
  • Add the cream into the chocolate chips. Leave it for 2 mins.
  • Stir the mixture after 2 mins to get a smooth chocolate ganache.
  • Cool it to room temperature until ready to use.

For Outer layer.

  • Divide the dough into 4 portions and roll with dry flour into medium thick roti. (do not make it thin otherwise chocolate oozes out.)
  • Cut into 3 inch diameter circles using a cutter or back of a glass.
  • Hold one of the circles in hand and place a tsp of stuffing at the center and seal the ends to give it a karanji shape.
  • Repeat this process with the remaining dough. Make a batch of karanjis and keep them ready.

For Frying:

  • Heat oil for deep  frying.
  • Into the medium hot oil, drop in the karanjis and deep fry until golden.(About 7 mins)
  • Fry the Karanjis in batches.
  • Rest the fries karanjis on a wire rack and allow to cool completely.
  • Pour some chocolate ganache on top using a fork or a piping bag.
  • Serve them any time of the day.

 

 

Methi Dal

This is one of the easy healthy dish and a rich source of protien for vegetarians.
It tastes great when served with a dollop of ghee on hot rice, Chapathi,Phulka, Roti, Paratha.

Ingredients:

  • Toordal (Split Pigeon Peas) -1/3 cup (washed andd soaked in clean water for about 15 min)
  • Fenugreek leaves (washed and finelu chopped) – 2 cups
  • Red chilli powder – to taste
  • Onion (finely chopped) – 1/2 cup
  • Tamarind – small lime size ball
  • Dry Red Chillies – 2 (broken into 2)
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry Leaves – 1 sprig
  • Garlic – 1 clove(finely chopped)
  • Salt -to taste
  • Oil or ghee – 2 tsp
  • Water -1 1/2 cups

Procedure :
Step 1 : Into a pressure cooker add the soaked dal, fenugreek leaves , onion and tamarind and add about 1 1/2 cups of water.
Step 2 : Turn on the stove and pressure cook all of them till three whistles.
Step 3 : Rest the Pressure cooker till all the pressure goes down by itself.
Step 4 : Open the pressure cooker lid add salt and red chilli powder then again bring the entire mixture into a rolling boil.
Step 5 : Mash the Dal little bit if required.
Step 5 : Meanwhile let’s do the seasoning.
Step 6 : In a small pan add oil and turn on the heat wait till the oil is nice and hot
Step 7 : Add mustard seeds wait till they start popping then add cumin seeds wait till they turn golden brown then add garlic, curry leaves, turmeric powder, red chillies and Hing
Step 8 : Saute it and immediately add the seasoned oil (tadka) into the boiling dal.
Step 9 : Add ghee on top of the Dal.
Step 10 : Serve it with Rice, Roti, Paratha, Phulka and enjoy.

Peanut Chanadal Chutney

Perfect way to have Idli, dosa, pongal is to enjoy with this simple and tasty chutney. So, learn this easy dip and enjoy your breakfast.

Ingredients :

  • Peanuts – 1/4 cup
  • Roasted Chanadal – 1/4 cup
  • Fresh Coriander Leaves – 1/4 cup
  • Shredded Coconut (fresh or frozen) – 1/4 cup
  • Salt – to taste
  • Water – 1 cup
  • Green Chillies – 8 or to taste
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Curry Leaves – 1 sprig
  • Chana dal – 1/4 tsp
  • Urid Dal – 1/4 tsp
  • Dry Red Chillies – 2

Procedure :

Step 1 : Heat a skillet on medium heat, add half the amount of oil into it and when it is hot, roast the peanuts until golden brown.
Step 2 : Then add roasted chana dal and saute it for a min, add green chillies, coriander leaves, salt and shredded coconut and mix it well.
Step 3 : Turn off the heat and let it cool down to room temperature before blending.
Step 4 : Blend the mixture into a smooth paste adding sufficient water.

Seasoning -

Step 1 : In the same skillet add remaining oil and heat it and add mustard seeds, cumin seeds, chana dal, urid dal,curry leaves, dry red chillies.
Step 2 : Mix this seasoning into the chutney
Step 3 : Serve with idli, dosa, ravva dosa, pongal, vada. Enjoy!!!

Masala Corn – Quick Indian Snack Video Recipe

Masala Corn is a healthy, tasty, quick snack that can be relished on a chilly evening. Super easy to prepare and very comforting and light snack that can be enjoyed by kids to adults.

 

Preparation time – 5 mins

Cooking Time – 10 mins

Serves – 1 to 2

Ingredients

  • Corn kernels – 1 Cup
  • Water – 1 Cup
  • Ghee – 1/4 tsp
  • Salt & freshly ground pepper – to taste

Procedure :

Get the corn kernels ready by removing the ears and silky threads attached to the corn.

Hold the corn verically so that the corn stands on its stable wide base and place a cutting board under it.

Run the knife vertically removing the kernels.

Use a wide pan add in the corn kernels, water and cook for exactly 10 mins without any cover.

While that is getting done, pound the peppercorns.

After the corn is completely done, add the ground pepper and salt.

Allow this mixture to sizzle for 3 mins and serve it hot.

 

Pepper Rice

I’ve tried this yummy pepper rice after watching this in one of the cookery shows. My family and friends loved it when I made it at home, this made me to share this recipe with all my viewers. So, here is the simple to make pepper rice, you can enjoy it as is or serve it with raitha and/or papad.

Serves – 2
Preparation time – 5 mins
Cooking time – 30 mins
Ingredients

For Dry roasting -

  • Kashmiri Red Chillies – 5 or to taste
  • Coriander Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Peppercorns – 1 tsp
  • Curry Leaves – few
  • Peanuts – 2 Tbsp

For Seasoning :

  • Oil – 1 Tbsp
  • Ghee (clarified butter ) – 1 Tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Urid Dal – 1 tsp
  • Cashew nuts – 5 to 10 no
  • Dy red Chilli Whole – 2 no
  • Salt – to taste
  • Hing (asafoetida) – pinch

Basmathi Rice (washed, drained and cooked in 1 1/2 cups of water till every grain is seperate and completely cooked) – 1 cup

Lemon Juice – to taste

Procedure :

Pressure cook the soaked basmathi rice or use rice cooker. Meanwhile lets do the masala.

Dry roast all the ingredients under “Dry Roasting” separately or together till nice aroma starts coming from the spices, stirring continuously adding the ingredients one by one after every 30 secs. Set this side to cool down and then blend to a fine powder.

Heat up oil, ghee in a pan, add in mustard seeds, cumin seeds, urid dal, red chilli whole, hing, cashew nuts aand cook till the cashews change into golden. add in the masala (add the entire masala or use as much as you want depending in how spicy you like your food, and store the rest in a air tight container for later use)

Season with sufficient salt and mix up with the cooked rice, add lemon juice and mix carefully without breaking up the rice. Serve with papad or as is.

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Double Chocolate Karanji/ Gujiya

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