Chocolate Marshmallow Bark Recipe

Chocolate Marshmallow Bark




Servings:  12
Preparation Time:  5 min
Cooking Time:  5 min



A sweet, couldn't-be-easier-to-make treat for holiday gatherings and gifts.
 


Ingredients :


8 oz bittersweet chocolate, finest quality recommended   
2 tsp regular butter   
3 cup(s) Kraft Jet-Puffed Mini Marshmallows, or other brand   


Method  :

Line a 9- X 9-inch pan with heavy-duty aluminum foil. 

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows. 

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. 

Yields 1 piece per serving.

Indian Pickle Recipe - Sweet Mango Recipe

Sweet Mango Pickle Recipe

Preparation Time 30 Minutes

Cooking Time 45 Minutes

Ingredients  :

• 1/2 tsp Methi Seeds

• 500g Raw Mango Pieces

• 100g Mustard Oil

• 1 tbsp Saunf Powder

• 2 tbsp Mustard Daal

• 1/2 tsp Kalonji

• 50g Jaggery (grated)

• 3 tbsp Red Chilli Powder

• 1/4 tsp Turmeric Powder

• 1 tsp Asafoetida

• 20g Salt

 

Method :

• Take a frying pan and sauté mustard in oil for about 2-3 minutes.

• Soak the mango (pieces) with salt and turmeric powder overnight.

• Drain the water and dry it under sun or fan.

• In a medium bowl, mix the mango pieces, jaggery and spices and stir well.

• Add oil and store in a jar for a month for long lasting flavours.

Source : Indo Base

Indian Veg. Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE

Ingredients :

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Method :

Wash the capsicum and boil them whole till they are tender (not too much).
Drain water and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee.
Add chopped onion and fry till it turns golden brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
Serve hot.


Source : Indian Food Forever

Indian Paneer Recipe - Paneer Paratha

PANEER PARANTHA RECIPE




Ingredients :


100 gms Grated Paneer
1 finely chopped Onion 
Coriander leaves finely chopped 
Small piece of Ginger (grated) 
1 or 2 finely chopped green Chilies
Salt, 
Red Chili powder,
Garam masala as per taste 
1/2 tsp Ajwain (optional) 
Butter / Oil for frying




Method :


Make dough out of whole wheat flour (atta).
(  As you would do for any paratha/roti )
In a bowl mix all the stuffing ingredients.
Make two medium size chapati.
Add the filling to the one chapati and cover it with the second one. 
Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. 
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) / chutney / pickle.


Note : 
Do not add salt to the filling before, as it will leave water. 
Add salt only at the time of preparation.




Source : Indian Food Forever

Cucumber and Mint Soup

Cucumber and Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled and chopped

3/4 cup thinly sliced green onions

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

20 gms mint leaves

1 tablespoon sour cream

Method :

Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, mint in a blender

or food processor and puree.

Stir in sour cream and chill until very cold, about one hour.

Serve topped with additional chopped cucumber, green onion, lemon zest and mint.

Source : TOI