Friday, 30 November 2012

Quick Chocolate Sauce/Basics

Quick Chocolate Sauce
Hi Friends,
If you are a dessert person or having a very bad sweet tooth then this recipe is a keeper for you and if your sweet tooth is not that much active then still this is useful for you.It takes hardly 10 min to make this sauce. As you know you i have a very bad sweet tooth. I crave for sweet stuff almost daily and want something quick.So for this reason or so i made my own chocolate sauce which can be used in any cake, cupcake,dessert like i can drizzle it on Caramelized or Grilled fruits, fill sweet sandwiches,sewaiyan,use as dip for fruits,to coat biscuits, frost or make cakes or cupcakes, wooooow lots of uses of a simple and quick sauce.I usually make it and store in fridge. I kept it as longer as one month in the fridge and there was no difference in the taste.Usually i store them in a steel airtight container and keep in fridge so that i can slightly heat it up and sauce is ready within minutes. You can use your microwave bowl to store and warm it up as required.

Any chocolate - 100 gm
Milk - 2-3 tbsp or as needed

Take milk and chocolate
(break or crush chocolate in pieces) 

Heat milk in a pan

Add  chopped or crushed chocolate
(i did mistake by not breaking the chocolate so it took long to melt it, don't be like me)

It will start melting

switch off the gas and mix it vigorously


Use it as per your requirement

Drizzle on fruits

make sewaiyan

fill sandwiches

on cakes

  1. Use milk accordingly, like if you want runny consistency then add 1 tsp milk and mix again and if it become more runny then required then add more chopped chocolate.
  2. After cooling down the sauce become thick so adjust milk accordingly.
  3. You can add 1 tsp honey for different.
  4. Store in airtight container in fridge.


Thursday, 29 November 2012

Grilled Pineapple with Chocolate Sauce

Grilled Pineapple with Chocolate Sauce
Hi Friends,
From this weekend to next mid week I am flooded with invitation, including marriage, engagement, mehandi and sangeet ceremony. I am very busy to search the dresses to wear on the occasions so Google searching my dresses dumped in suitcase, almirah or in cupboard. My sweet tooth is bit annoyed with this. While searching for a quick fix to pamper it, i saw a pineapple laying in my fridge and most of the time i make a chocolate sauce and keep it in fridge, whenever i need it i just warm it up a bit and sauce is ready to serve.

So guys i am here with a very quick recipe. Need hardly 15 min to make and a juicy, sweet and sour dish is ready to serve. You can serve it with maple syrup, honey, caramel or chocolate sauce or just have it plain. It will not disappoint you. So i am leaving you here to search my lehanga and saari's you carry on with this quick fix for your sweet tooth.

Pineapple - 1
Sugar - 2-3 tbsp
Cinnamon pdr-2 pinches

Grab your ingredients

Slice your pineapple

coat it with sugar

Heat butter in pan

arrange your slices and cook from both sides

Done from both sides

Arrange them in a plate

Sprinkle Cinnamon Pdr 

Drizzle chocolate sauce 

  1. You can use raw or bit ripen pineapple for this. If using bit raw or sour pineapple then it will take longer to cook.
  2. Cook them longer if you like them more soggy and juicy. i like them bit firm from inside, so i cooked less.
  3. You can serve it with maple syrup, honey, caramel or chocolate sauce or just have it plain.



Wednesday, 28 November 2012

Scrumptious Dum Gobi/Whole Cauliflower in Rich and Spicy Gravy

Scrumptious Dum Gobi/
Whole Cauliflower in Rich and Spicy Gravy 
Hi Friends,
One more dish form my wish list. This is so rich and scrumptious gravy dish. I always wanted to make this. Its a good option for non-vegetarian guests. I have seen very few people making this and whoever cooks it they just cut the cauliflower florets and make them just like dum aloo. But i like it this way as it attracts people to try it. You can take big, medium or small cauliflower but don't cut them. Use whole flower to make it. You can use shahi masala of any brand or you can use any masala used for rich gravy. Its a bit time consuming as you need to boil whole gobi and carefully keep an eye on it otherwise it will be overcooked and become  mushy. But its not at all tricky you just need to be careful. So try it and if you have any doubts then ask me here. 

Gobi/Cauliflower - 1 big or 2 medium or 3 small
Onion - 2 medium pureed
Tomato - 2 medium pureed
Garlic - 8-10 pods pureed
Ginger - 2 inch piece pureed
Tomato Puree - 1 tbsp
Shahi Masala-1 tsp
Cumin Seeds - 1 tsp
Coriander seeds - 1/2 tsp
Coriander Pdr-1 tsp
Amchoor Pdr - 1/2 tsp
Garam Masala- 1/2 tsp
Chilly Pdr - 1/2 tsp
Salt - as per your taste

Grab your ingredients

Whole cauliflower with stem removed

Boil water and salt in a wide vessel

Slowly add cleaned cauliflower/gobhi, cover and cook 
(gobi should be cooked but still firm when touched) 

Gobi was done within 6-7 min
let it cool down and get dry

Heat 1 tbsp oil in a kadai

Throw in cumin seeds and coriander seeds

Add onion tomato ginger garlic paste and cook for 1 min

Add in coriander pdr and salt and mix well

Add in amchoor pdr and mix well

throw in shahi masala

Cover and cook for 1 min

add tomato puree cover and cook for 1 min

Till the oil separates 

Add two cups of water

 boil it

Add boiled gobi/cauliflower

Pour gravy on it cover and cook for 5 min

Uncover turn the side of gobi and again pour some gravy on it

Cover and cook again

switch off the gas and 
sprinkle 1/2 tsp garam masala on top and cover for 1 min


Serve with Roti Chapati Rice Naan Biryani Pulao 

Hmmmmm Scrumptious
sorry for bad pics
  1. Spices are most important in this recipe. Don't skip any spice.
  2. You can replace Shahi masala with any of your favorite masala as you use for mughlai recipes.
  3. You can add green or more red chilly to spice it up.
  4. Do not overcook gobi. It should remain firm after boiling.
  5. Always cook covered after adding gobi in the gravy. It will help gobi to soak all spices and gravy. 



Tuesday, 27 November 2012

Trifle with Custard

Trifle with Custard
Hiiiiiiiiiii Friends,
I am here with very yummy, creamy, crunchy, easy and flexible dessert. Yeah its true, so many varieties in one dish. It was so delicious. I made it 2 days back and was so excited to post this recipe. I was so much fascinated with the truffle recipes on different blogs, colorful layers and combination of different fruits attracted me so much. But due to some reasons this project was delayed. 

One more joyous part to make this truffle was that i wanted to buy these glasses since long. I was searching for this particular shape to serve juices truffles mocktails etc. I love these glasses. I bought these glasses and very next day made this dessert. Its very easy to assemble. Choose your favorite fruits, cake and custard to make this. Its totally flexible. You can add some dry fruits to add more crunch. 

Custard - 2 cups (for recipe see here)
Any Cake - 1 cup Crumbled (i used this cake)
Orange Juice-2 tbsp
Banana - 1 chopped
Pinapple - 2-3 tbsp chopped
Sprinklers-2 tsp
Tutti Fruity- 2 tsp

Grab your ingredients

Crumble your cake

Prepare your glasses

Fill your glasses with some cake

Pour some orange juice on cake

Fill up with some custard 

Throw in some bananas

Pour some more custard and few cake pieces

Top up with some pineapple 

add some color with sprinklers 

Make them more colourful with tutti fruity


Hmmmmmmm YUM YUM

Sooooo Creamy and Crunchy
  1. Add any of your favorite fruits, juice and cake.
  2. You can use ready made cake slices. I made vanilla cake in the morning so i used leftover for this trifle.
  3. Choose any flavor of custard.
  4. You can add nuts for more crunch.