Thursday, July 17, 2014

Turtle Chocolate


A very very addictive chocolate with a combination of toasted pecan and caramel. Due to the unusual shape of this chocolate it is called Turtle chocolate.
 
Very tasty and easy to make. All you need are just four ingredients to make a batch of homemade chocolate turtles just like the ones bought from a store.
 
Setting Time
30 Minutes
Cooking Time
10 Minutes
Serves
8-10 Pieces
Ingredients
 
 
 
Pecan / Walnut Halves
Semi-Sweet Chocolate
Soft Caramel Candies
Heavy Cream
1 Cup
¾ Cup
¾ Cup
2 Tbsp.
Method
 
1.     Roast the pecan halves on low heat for about 5 minutes.



 
 
2.     Melt the caramel candies with heavy cream on a double boiler. This took me about 10-12 minutes, stir at regular interval.
 
 
 
3.     Arrange the roasted pecan / walnut in a group of 5-6 on a wax paper. Pour a spoonful of the melted caramel on top of the arranged group of nuts. The caramel should partially cover the nuts to keep them in place, let this set for about 3-4 minutes.






 
4.     Melt the chocolate in the microwave. This took about 1.30 minutes. Stir the mixture gently until smooth.



5.     Spoon the melted chocolate over the caramel coated nuts.






 
6.     Allow the Turtle Chocolate to cool and set fully. Store it in an air tight container.
 
 

Thursday, June 26, 2014

Pathrode


Pathrode is another very popular dish of South Canara- Karnataka. Pathrode is either a steamed or shallow fried dish. An all-time favorite dish at home.
Pathrode is prepared with Colocasia Leaf / Taro / Kesuvina Yele / Arbi Ke patte.



Picking the leaf is very tricky as few of them are itchy. So one should be careful while selecting the leaves. It’s best if the leaves are greenish brown in color. Read it somewhere that the leaves itch because needle like calcium oxalate crystals are broken down while it cooks.
 
Prep Time
10-15 Minutes
Cooking Time
25-30 Minutes
Serves
3-4 People
Ingredients
 
 
 
Kesuvina Yele / Taro Leaves
Jaggery
Salt
9 Leaves
1-2 Cup
½ Tbsp.
To taste
Method
 
1.     The batter should be idly batter consistency. Add a little salt and jaggery and mix well, set aside.
 
 
2.     Clean the leaves and remove the stem portion, thick veins present in the center, on the back of the leaves. Take care not to tear the leaf. The size of the leaves vary, hence separate the leaves from the biggest to the smallest leaves so that you get almost uniform thickness throughout.
 
3.     Take the largest leaf and turn to its back. Apply the batter carefully and uniformly on the leaf. Using your fingers cover the entire leaf with batter.



 
4.     Take another leaf which is smaller than the earlier one and place it on top of the previous batter spread leaf and repeat the same procedure of applying the batter. This way you apply three leaves one above the other.
 
 
 



 
5.     Fold the battered leaves first on the sides and roll them from top to bottom.  Cut with a knife to thin rounds.
 
 
 
6.     Take the left over batter and add a little water and make the batter to dosa consistency.
 
 
 
 
 
 
7.     Heat the skillet. Dip the thin round cut piece into the batter and place it on the skillet (tava) and drizzle some oil. Cook on both the sides. Repeat the same with other round pieces.
 
8.     Serve with butter and vadu mango pickle or jaggery.
 

Wednesday, June 18, 2014

Maddur Vade


Maddur Vada is a tasty crispy vada variety item from Karnataka. This snack derives its name from the town of Maddur which is in the Mandya district of Karnataka. If driving between Bengaluru and Mysuru take a break at Maddur and relish hot crispy vadas if not you can still relish the vadas at home with the recipe below :)
 
 
Prep Time
10 Minutes
Cooking Time
20 Minutes
Serves
4 People
Ingredients
 
 
 
All Purpose Flour / Maida
Semolina / Sooji (Fine)
Rice Flour
Finely Chopped Onion
Deskinned Peanuts
Cumin / Jeera Powder
Red Chilli Powder
Salt
Hot Oil
Oil
 
1 Cup
½ Cup
¼ Cup
¼ Cup
1 Tbsp.
½ Tsp.
1 Tsp.
To Taste
2 Tbsp.
To Deep Fry
Method
 
1.     In a mixing bowl, add all the dry ingredients.
 
2.     Add chopped onion and mix well, to this add the hot oil and mix well so that the dried ingredients look like crumbled.
 
 
3.     Add water little by little ( I approximately needed not more than ¼ cup of water because the moisture of the onion would have already made the flour a little wet )  and make a stiff dough. Let the dough rest for 5-0 minutes.
 
4.     Pinch a small amount of dough and make balls out of it and flatten them to round circle as shown and set aside.



 
5.     Heat oil to deep fry. Deep fry the flattened circles to golden.
 
6.     Crispy Maddur Vada ready to serve.