Easy Chocolate Bars

Ingredients:
Grated Cooking Chocolate -200gms
Milk Bikis Biscuit  (25nos) - 200gm
Butter - 100gms
Condensed Milk (Milkmaid) - 1Tin

Preparation :
Take a mixer and coarsely grind the biscuits.
Take a heavy bottom pan place it on the stove.
Add Butter keep on slow flame.
To the butter add 1 tin condensed milk and the grated chocolate. Keep mixing the mixture till the chocolate melts . (Keep stirring continuously for 10 mins).


Then add the biscuit to the above mixture. Mix well
Grease a tray or place a butter paper.
Pour the the chocolate biscuit mix to the greased tray.
Keep aside for 1 hour.
Cut into desired shapes and serve.

Note : Milk Chocolate or Dark Chocolate can be used.

Biscuit Chocolate Roll

Ingredients :

Plain Marie Biscuit - 12-14 nos
Powdered Sugar - 1 tbsp
Cocoa Powder - 1 1/2 tbsps
Condensed Milk / Milk - Few tbsps
Grated Coconut / Dessicated coconut pwd - 1/4 - 1/2 cup
Condensed Milk - 1/2 cup
Vanilla essence - Few drops
Salt less Butter - 1tbsp

Preparation :


Make a powder of 12-14 marie biscuits.Transfer to a clean dry bowl.
Add a tbsp of powdered sugar and 1 1/2 tbsps cocoa pwd and mix well with your hand.
Slowly add few tbsps of milk or Condensed Milk, little at a time, to form a pliable dough (like chapati dough). Keep aside.
In another bowl, add 1/4 cup dessicated coconut pwd or grated coconut, 1/2 cup condensed milk , few drops of vanilla essence and mix well.
Add 1 tbsp of melted butter and mix well to form a sticky textured mixture.

Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati).
Spread the coconut-condensed milk mixture all over.
Slowly roll the biscuit-cocoa roti to form a roll.
Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling.
Wrap in an aluminum foil and set in fridge for 2 hrs.
After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.

Baked Beans Magic

Ingredients:

2 tbsp Refined Oil

1 Onion chopped

1 Green chilli, finely chopped

¼ tsp Garam masala

¼ tsp Ground cumin powder

¼ tsp Ground coriander powder

1 can Baked beans

A pinch of salt (optional)

Preparation:

Heat the oil in a small saucepan, then put in the onion. Fry for 1 minute.

Add the chilli and cook for a couple of minutes, stirring continuously, until the onions begin to turn golden brown. 

Add the spices and fry for another minute. 

Add the beans, reduce the heat and cook for 3 minutes. 

Taste, then season with salt, if necessary.

Serve hot with chapatis, naan, pitta bread or just on toast.

Tips: You can substitute mushy peas for the beans.
Add a knob of butter after you've added the beans for a creamier texture.

Prawns Curry

Ingredients:

Cleaned prawns – 250 gms

Onion – 2 medium, finely sliced

Ginger & Garlic – finely chopped, 1/2 – 3/4 tbs

Tomato – 1 medium, sliced

Thick Tamarind Pulp – 1 tbsp

Thick coconut milk – 1 – 1 1/2 cups

Curry leaves

Refined Oil / Coconut Oil 

Salt

To Grind

Chilly powder – 2 tsp
Pepper powder – 1/2 tsp
Jeera – 1/4 tsp
Turmeric powder – 1/4 tsp

Method :

Grind together the ingredients listed under ‘to grind’ to a fine paste using 1/2 tbsp water.

Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. 

Add the sliced tomatoes  & tamarind pulp to this and cook for 2-3 minutes. 

Add coconut milk & salt to this. Let it boil. 

Add cleaned prawns, & curry leaves. 

Cook till the prawns are done and the gravy is thick.

Serve hot with rice.

Tips and Tricks

1.While making dosas, put two tbsps of cooked rice into the batter. The dosa will flip over easily and will be crisper.

2. If you want to keep any salad fresh for an evening party, first chill the bowl or tray in which you intend to serve the salad.

3. To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.

4. Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.

5. When adding curd to a preparation during the cooking process lower the heat and add gradually otherwise it tends to curdle up.

6.When you are heating up milk add a little water before pouring in the milk so that after it is heated up it does not stick at the bottom.

7. After boiling noodles you should immediately put cold water in them to separate it otherwise it is going to become sticky and overcooked.

8. While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.

9. Do not add salt to ‘rajma’ and ‘urad dal’ while boiling. It will take half the time to boil when salt is subtracted.

10. To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.

11. To make your omelettes more spongy and soft, add two - three spoons of milk to the egg batter and mix properly.

12. Soak almonds in warm water for a minute, if you need to peel them quickly.