Delish chocolate dishes for winter nights
Chocolate cinnamon ghevar with black raisin and ginger sauce For chocolate ghevar Active ingredients: 2 cups maida 2/3 cup ghee (thick however not strong )
2 to 3 ice cubes 2 1/2 cups water 2/3 cup milk 1 tsp lemon juice 75 g
orange flavoured chocolate(
or plain chocolate)1 tablespoon fresh cinnamon powder 750 g-1 kg ghee for deep frying Technique: Take ghee in a wide bowl(which can hold whole ghevar batter). Add ice and rub ghee together with it, strongly. Keep rubbing till ghee becomes a white sticky paste.
Remove ice cubes from the bowl.Add flour, spoon by spoon and keep mixing till flour has combined with ghee. Include milk, melted chocolate and two cups water to this mixture. Mix well to make a smooth batter. Include more water if needed however the batter ought to run off easily when poured from a spoon. Add lemon juice and mix once again.
Now take a non-stick pan (at least 3 to 4 inches deep). You can also make small-sized ghevar, utilizing an aluminium or steel round hollow mould of about 2 to 3 inches in diameter (special ghevar moulds are likewise offered in market).
Fill the pan with ghee such that it reaches half of the pan (or half of mould, whichever you are using). Heat it and when it is smoky hot, take a 50 ml glass filled with batter. Gather centre of mould, slowly in one continuous threadlike stream. There will great deals of foam in the oil after you put it.
Allow foam to settle. Put batter again. Take a wood rod and move the batter away from centre to make a hole in the centre. For density, repeat this process 3 to four times.When foam settles, loosen up ghevar with an iron skewer. Raise carefully and position it on a wire mesh to drain.
For sugar syrup
Components:1 cup sugar 1/2 cup water
Technique: Mix sugar and water in a deep bowl
and heat till sugar dissolves and you get a syrup of one-string consistency.For black raisin and ginger sauce Ingredients:1 tablespoon
butter 20-25 black raisins 10 g fresh ginger, crushed Technique: Heat squashed ginger and black raisins
with butter in a pan. Bring to a boil and then let it simmer till thick. Include water if needed. Strain this sauce or utilize it as it is.Final putting together: Components:1 tbsp white chocolate for dressing 5-6 black raisins Final assembling: When ghevar is prepared on the wire mesh, pour hot sugar syrup on it. Once it cools
, put the black raisin and ginger sauce on it. Decorate with melted white chocolate and black raisins.Dish and photo courtesy: Foodie Namee Anil Gandhi Chocolate gingerbread cake: Ingredients: 3-4 tbsp golden syrup/corn syrup 150 g light brown muscovado sugar 150 g unsalted butter 200 ml milk 250 g plain flour 2 tsp bicarbonate of soda 2 tsp baking powder 1 tbsp lemon juice 1/4 tsp salt Pinch of clove powder 1 tsp ground ginger 1 tsp cinnamon powder 1/4 tsp nutmeg powder 1/4 cup raisins 2 tbsp cocoa powder 1/2 cup chocolate chips Approach: Preheat oven at gas mark
five for 15 minutes. Mix dry components together. Mix milk, corn syrup, butter and sugar together. Sift all the
dry ingredients into butter and milk
mixture till the batter is combined effectively and smooth.
Add a tablespoon of lemon juice
and blend well
. Include raisins and chocolate chips and mix well again
. Grease and line a cake tin with parchment paper. Add the batter and bake for
30-45 minutes depending upon your oven at roughly gas mark 8. For frosting Ingredients:1 vanilla pod, halved and seeds scraped out 200 ml fresh cream, beaten till light and fluffy 3-4 tablespoon icing sugar, sorted Handful of fresh rosemary for garnish Raspberries for garnish Choco chips for garnish Technique: Add powdered sugar to fresh cream and fold in scraped vanilla paste. For the end product: Add the frosting over cooled cake base and garnish with berries and fresh rosemary. You might also add orange or lemon passion on top.Recipe and photo courtesy: Food blog writer Kshama Parikh< span itemprop="image" itemscope ="
“itemtype=”https://schema.org/ImageObject” > Crepes Components: 3/4 cup gram flour 1/4 cup rice
flour Salt to taste 1 tbsp honey Peanut butter, for spreading Chocolate syrup, for spreading Walnuts or cranberries, for topping Coconut cream, for garnish Approach: In a bowl sift gram and rice flours and include salt. Blend all the dry active ingredients well.
Now add honey and water and make a batter. Heat a frying pan and put batter on it to make a thin crepe. Cook on both sides. When cooked, keep aside. Use the remaining batter and make crepes. When you have crepes ready, start spreading out peanut butter and chocolate syrup and create a stack.Garnish it with walnut and cranberries. Put some coconut cream on the top and serve. Recipe and picture courtesy: Food lover Nehali Bhagat