RECIPIES...............

Chocolate Truffle Cake

Crust:

3 C. graham cracker crumbs (about 25 graham crackers)

2 T. cocoa powder, sifted

2 T. light brown sugar

5 T. unsalted butter, melted

Filling and garnish:

8 oz. semisweet chocolate

3 oz. bittersweet chocolate

2 1/2 C. heavy whipping cream

2 T. milk

2 T. brandy or rum or 1 t. vanilla extract

Cocoa powder

White and semisweet chocolate curves, lattices or chocolate curls

Preheat the oven to 350°F.

In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.

To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.

Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.

In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.

Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.

Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.

Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.

Makes 12 generous servings.

MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes).
3.Remove from the oven and serve hot.

BANANA WALNUT MUFFINS

Makes 15 muffins

½ cup refined flour (maida)
¼ cup butter
¼ cup powdered sugar
½ cup mashed banana
¼ tsp vanilla essence
2 tbsp milk
2 tbsp chopped walnuts
2 tbsp quick cooking rolled oats
1 tsp fruit salt

For the topping
1/4 cup Chocolate Chips

1. Sieve the flour. Keep aside.
2. Cream the butter and sugar till smooth and creamy
3. Add the mashed banana, vanilla essence and milk and mix well.
4. Add chopped walnuts, oats and flour and mix well.
5. Add the fruit salt and sprinkle a little water on it. When bubbles form, mix gently.
6. Spoon the mixture into 15 paper cups. Top with chocolate chips
7. Microwave them for 1 minute and 30 seconds.
Serve warm.

MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas
½ cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
Salt to taste
1½ tsp garam masala
2 green chillies, finely chopped
Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

RAWA IDLI

Soft and spongy rawa idlis can be made in a jiffy for a quick and satiating breakfast.

Preparation Time: 5 minutes. Cooking Time: 7 to 8 minutes. Makes 12 idlis.

For the batter
1 cup rawa(semolina)
¼ cup curds (dahi)
1 cup water
1 tbsp chopped coriander (dhania)
salt to taste

For the tempering
½ tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts
4 to 6 curry leaves(kadi patta)
2 green chillies, chopped
1 tsp oil
½ tsp ghee

Other ingredients
¾ tsp fruit salt
oil for greasing

For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.

How to proceed
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar.