Homemade Chocolate Sauce / Easy Homemade Chocolate Sauce

After  a short break,I am joining the Blogging marathon edition 74 and we are entering the 3rd week.
For this week I chose to share some sauces and preserves and today's recipe is an easy to make chocolate sauce.

This sauce can be used as a topping for various desserts,crepes and pancakes.Just need 10-15 minutes to make with 4 easily available ingredients.
Tastes much better than the store bought sauces.Store the sauce in the refrigerator up to 2-3 in a glass bottle.Warm the sauce in the microwave if desired.To make it extra flavorful,add a tsp of vanilla.Off to the recipe......................

                                                         

                                                                                                                   

                                         Homemade Chocolate Sauce/Easy Homemade Chocolate Sauce

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   Basic Information

   Preparation time 5 minutes
   Cooking time 10 minutes

   Makes 2 cups(approximately)

  Ingredients

  

Ingredient	Quantity
Semi sweetened Chocolate Chips	1.25 cups
Sugar	1/3 cup
Water	1/3 cup
Heavy Cream or whole milk	1 cup
Butter/vennai	2 tbs

   

   Method 

• Take the sugar and water in a sauce pan and heat it over a medium flame.Once the sugar dissolved add the heavy cream or milk.Mix it well and let it simmer for 5-7 minutes.Now add the butter to the mixture and put off the flame.At this stage add in the chocolate chips 

•  Mix it well.Mix it continuously with a spatula till the chips melt in to a smooth sauce.After cooling store it in an air tight glass bottle or container.

• Refrigerate for 2-3 weeks.

• If the sauce becomes thick after refrigerator just keep it in the microwave for 10-15 seconds.
• Transfer the sauce to the glass bottle or container after cool down completely.
• Since I used the semi sweetened chocolate chips I used 1/3 cup of sugar but 1/2 cup of sugar can also be used.
• Serve the sauce warm or cold.

Enjoy.......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com

Garlic Chutney /Poondu Chutney

 Garlic chutney is a simple chutney to accompany idly,kal dosai and vendhya dosai.Its a quick fix when there is no sides accompaniments for the left over idlys.

This chutney can be made in no time and there is no cooking process involved.I have already shared a version of garlic chutney.This one is slightly different and its a semi dry version and needs to be ground bit coarser.

As it uses lot of red chilies and garlic,the chutney has to be topped with generous amount of sesame oil.The taste of the chutney even better when its is soaked in the sesame oil for at least an hour,I would say on next day.

                                                         

                                                                                                                   

                                         Garlic Chutney / Poondu Chutney

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   Basic Information

   Preparation time 5 minutes
   Cooking time no cooking time

   Serves 4-5(generously)

  Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	12-14
Garlic/poondu	8-10 fat cloves(with skin)
Tamarind/puli	1/2 inch piece
Salt	1 tsp or as needed
Sesame oil/nalla ennai	3-4 tbs

   

   Method 

• In a blender jar take the dried red chillys,salt and tamarind.Pulse it for 20 seconds for couple of times,till the red chilli if coarsely powdered.To this add the garlic cloves.

•  Now pulse it for 3-4 times with interval.Do not run the blender continuously.Once the garlic is crushed well transfer it to a bowl.Add the sesame oil and mix it well.

• Serve it with idly or dosa

• This chutney stays good for a week in room temperature itself.
• Do not grind it to a fine paste,it needs to be semi dry and coarse.
• If you are using small cloves of garlic then use around 16-18 cloves

Enjoy...............

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Chocolate Peanut Butter / Chocolate Peanut Butter Spread

 For day 2 themed under dips,sauce and spread in BM#72 is a kid's friendly spread with peanuts and chocolate.
My kids love Nutella,so wanted to give a try at home with peanuts instead of hazelnuts.The spread came out so creamy and delicious,took only few minutes to make.

Use of store bought roasted peanuts make the work much easier.But here I used the plain roasted peanuts and made it.

It stays good and firm at room temperature,storing in the refrigerator solidifies the spread.But becomes soft in 10 minutes once you take out from the refrigerator. I used the semi sweet chocolate chips,but feel free to use the dark chocolate or cocoa powder.

Also I added some powdered sugar to neutralize the bitterness from the chocolate.If you are a fan of bitter sweet of chocolate then no need to add.

                                                         

                   

                        Chocolate Peanut Butter / Chocolate Peanut Butter Spread                                                                                                

                    

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   Basic Information

   Recipe Source Here

   Preparation time 10 minutes
   Cooking time No cooking time

   Makes around 2 cups

  Ingredients

  

Ingredient	Quantity
Roasted peanuts	1.25 cups
Semi sweet Chocolate chips	1/2 cup+1 tbs
Powdered sugar	3 tbs
Salt	1/8 tsp
Olive oil	1-2 tbs(if needed)

  

   Method 

• If you are using the raw peanuts,then spread it on a plate and microwave it for couple of minutes.
• Remove the skin and microwave it for another 2-3 minutes with 30 seconds interval.

• Take the peanut butter in a blender jar and pulse it for 10-15 seconds.Now its powdery,run the blender for another 20-30 seconds continuously for 2-3 times.Now the oil in the peanuts eliminate and form a paste.

•  At this stage add the chocolate chips,powdered sugar and salt.Run the blender for 30 seconds continuously.Now everything blends well.If you want a smooth spread then run the blender for another 20 seconds.

• Transfer to a dry glass and store it.
• Use a clean and dry spoon to take the spread from the jar.

The amount of peanuts can be increased to 2 cups if you want the peanut flavor more.

If the blender doesn't blend well without any liquid then add the oil and blend it well.Otherwise no need.

The consistency is purely personal preference.

Enjoy.......................

Sumber http://www.naliniscooking.com

Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi

We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.

                                                         

                                                                                                                   

                         Tomato ChutneyThakkali Chutney- Version 2

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 -15minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Tomato(chopped roughly)	6-7 (medium size)
Mint leaves/pudina	1/2 cup(tightly packed)
Green chilly/pachamilagai	4-5
Coconut(grated)	4-5 tbs
Red chilly/varamilagai	2-3
Sesame seed/yellu	1 tbs
Coriander seeds/dhaniya	1 tbs
Garlic/poondu	3- cloves
Salt	1 tsp or to taste
Oil	2 tbs

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..

• Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.

•  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

• Serve it with idly or dosa

• The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2-3 days if it is stored in the refrigerator.
• Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
• Coriander leaves can also be added along with mint leaves.
• Also a tbs of peanuts can be added along with sesame seeds.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Paal Poli/ Paal Boli

For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....

                                               

                                         

                                                                              

                                                 Paal Poli/Paal Boli

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   Basic Information

   Preparation time 10 minutes
   Resting time 1-1.5 hours
   Cooking time 35-40 minutes
   Serves 4

  

 Ingredients

Ingredient	Quantity
Milk/Paal(whole milk preferably)	2.5 cups
Sweetened condensed milk	2 tbs(optional)
Sugar/sakkarai	5 tbs
Almonds and cashews	4-5(each)
Cardamom/ellakai	2
Saffron/kungumapoo	few strands
Semolina/Rava	3/4 cup
Salt	1/4 tsp
Oil	to fry poori
Chopped nuts and saffron	to garnish

 

  

  

 Method 

• In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.

•  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.

• Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.

• Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.

• Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.

• Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.

• Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.

• Serve it after 30-45 minutes.

• The amount of sugar can be increased according to personal preference.
• While adding the milk to the poori it will be more but after soaking it will be suffcient.
• If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
• Condensed milk can be added for extra rich taste.
• The color of the milk gets intense as the saffron gets soaked very well in the milk.
• I clicked the picture within 10 minutes of soaking.

Enjoy.....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com