CHOCLATE FUDGE

This recipe is something that my SIL, tried out long before her marriage. It can be made with milkmaid also, but, I like to use this recipe, as I don’t always have milkmaid at home.

Method:

1½ cups milk

¾ cups cocoa or 100 grms cooking choclate

4 cups sugar

½tea spoon salt

¼ butter or ghee

2 tea spoon vanilla essence

nuts

Ingredients:

1.In a heavy pan mix cocoa & milk, stir till it dissolves over gentle flame.

2.Mix sugar & salt, cook over low flame till sugar dissolves. Raise heat & cook till it reaches soft ball stage( a drop put in cold water should form a soft ball)

3.Remove from heat & cool slightly till pan is cool enough to handle.

4.Add butter, nuts & essence. Beat well now spread on a greased tray & smoothen top cut when firm.

Sabudana Khichidi

Today is “sankashti” so it is sabudana khichidi day. My kids love this so, it is also a 'no complaints day.'
Please note that I have said that groundnuts and potatoes have to be peeled, in reality I don’t do it. I soak the potatoes in water; scrub them with a sock I have kept specifically for this purpose. The reason is generally under the peels the maximum nutrients are stored so if I peel them I am loosing them.
I grind the groundnuts with the chilli, lemon and sugar.
Also soak the sabudana, drain the water then add 1 tblspn of curd mix it( this tastes better), soak overnight or minimum of 8 hours.
Today since I was running behind schedule I have grated the potatoes.
In place of potatoes if use sweet potato, grate it in water after you wash them clean and use one more green chilli.


Ingredients:
2-3 potatoes peeled and cut into fine bits.
3 cups sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of ½ lemon
½ tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
1 tblspn ghee
3-4 tblspn milk

Method:In the sabudana add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
Heat the ghee and add cumin seeds till they change colour.
Add the green chilli sauté.
Add potatoes a little salt, mix, cover and cook till cooked.
Now add the sabudana mixture and stir till well mixed.
Cover and cook for about 5 minutes.
Remove from the flame add milk cover and keep aside till serving time.
Garnish with coconut and coriander.

Spicy Garlic Chilli Potatoes

Ingredients:
8-10 med potatoes
2 tsp cooking oil
½ tsp mustard oil
½ tsp cumin seeds
4 cloves garlic peeled and crushed
½ tsp chilli powder
½ tsp turmeric powder
1 tsp salt
Method:
Wash peel and cut potatoes like french fries.
Fry mustard, cumin and garlic till brown.
Remove from fire.
Add turmeric and chilli powder.
Potatoes salt.
Cook till done.

Frankies

With my kids Frankies are hot favourite. I hit on them in one of my inspirational moments (which these days are very few and far). You see I was left with one katori of cauliflower vegetable, one of cabbage, some old carrots, peas that had sprouted. So I hit on this idea of blending all the stuff so that it cannot be identified. You could also make them with fresh vegetables.

Ingredients:

For the cutlets:

3 cup left over vegetables, like cauliflower, carrots, cabbage, spinach, peas.
3 medium sized potatoes (boiled),
5-6 slices of bread
Idli rava for coating
Oil for frying

For the wraps:
Chapattis
Cheese spread
Tomato sauce
Some onions chopped lengthwise (optional)
Tomatoes cut lengthwise (optional)
Coriander chopped fine
Toothpicks

Method:

Boil the vegetables with a little salt, say ½ cup water, till tender and mash.
Grate the boiled potatoes and mash.
Soak the bread slices in water and squeeze them out. (You can use the water left over after boiling the vegetables).
Mix all the three in a bowl like soft dough.
Make small longish rolls as thick as two fingers and about as long.
Dip in the idli rava and shallow fry in oil till well done.


To put together

1. Spread cheese spread on the chapatti, some tomato sauce, and sprinkle coriander leaves.
2. Place the cutlet on the chapatti such that it is about an inch out of the chapatti.
3. Put a few of the onion slices, tomato slices.
4. Wrap the chapatti pin it with a toothpick and serve.