Spicy Chocolate Sip

Spicy Chocolate Sip
Author: 
Recipe type: Snack
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
This chocolaty drink recipe is my favourite and now I share with you to try and explore the world for a whole new tasty treat.Do you want to enjoy that perfect spicy hot chocolate ? Well, it is difficult to get the Mexican dark chocolate to enjoy the authentic flavor so you may try with regular dark chocolate to celebrate a special day in cold weather and warm up. Give it a try! It is actually sweet, spicy with real chocolate .
Ingredients
  • 6 cup Full Milk
  • 2 cup Semi Sweet Dark Chocolate Chips/ Bar
  • 2 Cinnamon Stick
  • Few Black Pepper
  • Few pinches of Chilli powder/Cayenne Pepper(OPT)
  • Few drops of Vanilla Extract
  • Few Cherries and Almonds
Instructions
  1. First heat a saucepan with milk.
  2. Melt the chocolate chips in a double boiler.
  3. Once it starts boiling reduce the flame and add chocolate, stir continuously till it thickens for about 5 minutes.
  4. Add the dry spices and keep stirring , then add vanilla.
  5. On medium flame keep stirring to avoid sticking and let it boil to semi thick consistency for 30 seconds.
  6. Switch off the flame. Check for the exact balance of sweetness and spice.
  7. Pour hot chocolate drink in serving coffee mugs and serve with cherries and almonds on side.

 

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Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

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Chocolate And Oats Christmas Cookie Cake

Chocolate And Oats Christmas Cookie Cake
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Every Christmas irrespective of whether you celebrate it or not everyone wants a slice of cake. Here is a recipe for a flourless, eggless cookie cake that can be prepared in under 30 mins. You can decorate the cake with a variety of dried fruits and make it quite interesting. Its an extremely filling cake and can be whipped up when there are unexpected guests at home.
Ingredients
  • 2 cups Oats
  • 250 gram Chocolate chips
  • 3 tablespoons Butter
  • ½ cup Raisins
  • 5 grams Pitted Cherries , chopped into small pieces
  • ½ cup Milk
  • ½ teaspoon Vanilla Extract
  • ½ cup Condensed Milk
  • 50 gram Pitted Cherries
  • 5 gram Kiwi
  • 2 tablespoons Chocolate chips
Instructions
  1. To begin making Chocolate And Oats Christmas Cookie Cake Recipe we will make the cookie cake first. Measure all the quantities and store in small bowls.
  2. In a pot add water and bring it to a boil on low heat. Once the water is boiling, keep a wide bowl on top of the boiling pot of water. This is called the double boiler method. Add the chocolate chips and butter.
  3. Once the butter and chocolate has melted, turn off the boiling water and add in the vanilla extract into the liquid chocolate
  4. Place a saucepan on medium heat and add milk into it. When the milk gets warm add the oats. Stir for few minutes until the milk is totally absorbed into the oats.
  5. Pour in the chocolate mixture along with the chopped cherries and raisins for about 10 minutes. Once all the ingredients are well combined, turn off the flame.
  6. Take a round baking pan (24 inch), grease all sides of the pan with butter. Pour in the chocolate oats mixture and press it so that it forms a smooth outer layer. Refrigerate for 20 minutes so that it sets.
  7. After 20 minutes, take it out of the fridge and invert the Chocolate Cookie Cake onto a cake plate.
  8. Pour some condensed milk on top and decorate the cake with cherries, kiwis and chocolate chips as you like it.

 

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Rajma Kofta In Milk And Poppy Seed Gravy

Rajma Kofta In Milk And Poppy Seed Gravy
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Koftas are traditional Indian recipes mostly well done by the vegetarians. A peculiar variation is the key for making interesting koftas and this Rajma Kofta In Milk And Poppy Seed Gravy Recipe uses cooked rajma paste instead of regular besan, lentils etc as the basic ingredient to make the yummy kofta balls for shallow frying in paniyaram pan. Once fried those can be served as an appetizer but I have cooked a special gravy with milk and poppy seeds paste to make this recipe a delightful vegetarian side dish which can be served with various flatbreads or rice recipes.
Ingredients
  • ½ cup Rajma (Large Kidney Beans)
  • ¼ cup Cashew nuts
  • 2 tablespoons Raisins
  • ¼ teaspoon Asafoetida (hing)
  • ¼ teaspoon Cumin seeds
  • 2 tablespoons Besan
  • ¼ teaspoon Red chilli powder
  • 2 teaspoons Coriander leaves (Dhania) , chopped
  • 2 teaspoons Ghee
  • 3 teaspoons Poppy seed, ground to paste
  • 1 teaspoons Fresh cream
  • ½ cup Milk
  • ½ teaspoon Garam masala powder
  • Water, as required
  • Salt, to taste
  • Saffron strands, a few to garnish
Instructions
  1. To begin making Rajma Kofta In Milk And Poppy Seed Gravy Recipe, prepare the koftas first. Remember to first soak the rajma overnight and pressure cook with salt until the rajma is cooked and softened.
  2. Blend the boiled rajma, besan, cashew, raisins, chilli powder, hing, coriander leaves and salt in a food processor. Check for seasoning and adjust. Spread this mashed spiced rajma on a thali or a large plate. Make small round balls of rajma kofta with your palm.
  3. Heat a frying pan with half ghee and fry the kofta balls for about 10 minutes. Set aside.
  4. What you can also do is, heat a kuzhi paniyaram pan, drop in a few drops of oil into each cavity and put in these balls into each cavity. Once browned on the bottom, you can rotate the kofta balls and brown them evenly from the other side as well. This is a healthier way to prepare koftas instead of deep frying them in traditional way.
  5. Take a kadai and heat ghee, add cumin and allow to sizzle.
  6. Once sizzling, add in milk, cream, poppy seed paste and garam masala powder. Add salt and stir. Add water only if needed.
  7. Cook till the mixture comes to one boil and add the koftas and Switch off heat after half a minute. Serve with your favourite garnish like saffron or coriander leaves.

 

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Honey Hot Wings

5.0 from 1 reviews
Honey Hot Wings
Author: 
Recipe type: Appetizer
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
The whole world enjoys this amazing American origin appetizer Chicken wings but flavored with spicy sauce. Here the recipe calls for honey a base ingredient for a sweet vertion to be added to make it even more yummylicious. A recipe which is equally nutritious with honey a sweeter zing and red chillies along with the rest of the ingredients to balance the sweetness and heat with asian spices. A honey appetizer to die for ,make for your guest and as an evening snack for your entire family or during the cricket and soccer months.Add the intensity of heat upto your fancy taste
Ingredients
  • 8 chicken wings
  • 1 teaspoon black pepper
  • Salt to taste
  • ½ cup Milk/ Buttermilk
  • ½ teaspoon Tobasco sauce
  • 1 cup Flour
  • 2 tablespoon Parsley chopped
  • Peanut oil for frying
  • ⅔ rd cup Dabur Honey
  • 50 gram Ginger slices
  • 2 tablespoon W hite Sesame seed
  • 2 Tablespoon Mild Hot/ Extra hot chilli flakes
  • 2 teaspoon corn flour
  • 2 teaspoon Water
  • 1 Tablespoon chopped Scallion
  • 2 teaspoon butter
  • Few Orange zest
Instructions
  1. To begin making the Honey Hot Wings, first clean and dry the chicken wings. Marinate with salt and pepper for 10 minutes.
  2. Take a big glass bowl for a second marination with wings, milk and tobasco. Refrigerate overnight or for atleast 30 minutes.
  3. In a ziplock large bag fill with flour,pepper, salt and parsley,add the wings and shake to coat the wings.Set aside till frying.
  4. Heat a saucepan combining honey, ginger, salt,sesame seeds, chilli flakes,all till a thick consistency is obtained after boiling for about 10- 15 minutes.
  5. Now add the cornflour and water mix and cook till 2 more minutes. Check for hot,sweet and salt balance.
  6. Meanwhile heat a wok with enough oil and fry the wings in 2 batches. Set aside.
  7. Heat a frying pan put the wings and pour the honey hot sauce over it. Toss well to coat the wings.
  8. Serve hot on a fancy platter and garnish with orange zest and scallions.

 

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American Style Garlic Mashed Potato Recipe With Parsley

American Style Garlic Mashed Potato Recipe With Parsley
Author: 
Recipe type: Main Course
Cuisine: American
 
American Style Garlic Mashed Potato Recipe With Parsley is an age old tradItion of the native Americans to serve with roasted, baked or fried meat. This recipe usually made with variety of potatoes available in this country, my favourite one is to make use of red potatoes but russet potatoes are best in this context. Added cream, milk, butter fresh herbs, and roasted garlic are a few common ingredients to bring out the American taste.Serve wit grilled chicken and with baked beans and carrots. Both nutritious and filling for our kids. The Mashed potato can also be topped with chicken gravy and served with bread.
Ingredients
  • 3 Potatoes (aloo)
  • 2 tablespoon Butter
  • ⅓ cup Milk
  • 2 tablespoon Fresh cream
  • 2 tablespoon Parsley leaves
  • ¼ teaspoon Dill leaves
  • ¼ teaspoon Garlic powder
  • 1 pinch Black pepper powder
  • 1 teaspoon Extra Virgin Olive Oil
  • Salt , to taste
Instructions
  1. To begin making American Style Garlic Mashed Potato Recipe With Parsley, first heat a heavy bottomed saucepan with enough water and add the potatoes, boil till cooked. Turn off the heat.
  2. Strain the water. Take a medium bowl, peel the potatoes and mash them with a ricer/masher into a creamy texture. Keep it aside.
  3. Now, reheat the heavy bottomed saucepan with milk on medium heat, along with cream, mashed potato, butter, garlic powder, dill and salt.
  4. Keep stirring for 2- 3 minutes in medium to low heat.Turn off the heat once you can see that the dish has come together well. Check the salt for seasoning.
  5. Now add fresh chopped parsley, and give a good stir to combine.
  6. You may drizzle extra virgin olive oil on top while serving. Serve American Style Garlic Mashed Potato Recipe With Parsley along with Lime Chicken Recipe or Baked Fish Recipe for dinner.

 

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Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese

My winning recipe in Non -Veg category @archanaskitchen.com

Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese is a simple Italian dish for a special event. The wine and almond powder is a nice dress-up touch for these pan roasted Jumbo Prawns. The richness of cottage cheese and pasta sauce especially flavoured with strong, sweet aromatic basil leaves and garlic that is so important in Italian cooking. These prawns and sauce is cooked separately to retain its own distinctive flavour. I have pan roasted the prawns but you can use any cooking method like boil and then roast or just broil or grill for health factors suitable for you with saltwater shellfish you use.
Ingredients
  • 4 Jumbo Prawns
  • 2 teaspoons Red wine vinegratte
  • 1 teaspoon Almond Meal (Powder)
  • Salt , to taste
  • ½ cup Paneer (Homemade Cottage Cheese)
  • 2 tablespoons Del Monte Pizza and Pasta Sauce
  • 1 teaspoon Paprika powder
  • 20 Basil leaves
  • ¼ cup Milk
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Fresh Red chillies , slit
  • ½ teaspoon Lemon juice
  • 10 cloves Garlic
Instructions
  1. To begin making the Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese, first clean the prawns and dry it.
  2. To avoid curling of prawns. Skewer them on wet wooden skewer sticks.
  3. Marinate the prawns with half of the red wine vinaigrette and salt for 5 minutes.
  4. Add the almond powder to coat the flesh of prawns and keep for 5 more minutes.
  5. Heat a large grill frying pan with a little oil and roast both sides of prawns turning once for 15 minutes.
  6. Meanwhile heat a small heavy bottomed sauce pan with oil enough to fry the garlic pods. Add and fry the garlic pods for a minute.
  7. Add pasta sauce, milk, cottage cheese, rest of the red wine vinegar and paprika to pan.
  8. Whisk together for about 5 minutes on low-medium heat and then add the basil leaves and slit red chillies.
  9. Let stand for 5 minutes.
  10. Check the prawns until cooked through.Sprinkle lemon juice on prawns .Turn off the heat.
  11. Discard the skewers from prawns carefully.
  12. Place the prawns on platter, spoon the sauce over on side. Garnish with fresh basil leaves and serve immediately.

 

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