Dark Choclate Mocha

Nowadays I am so much facinated about dark choclate..I like to try as many recipes using Dark choclate…the flavour of the dark choclate and little bitterness and sweetness…its like a heaven for me…Usually everybody like to drink the mocha hot…but I wanted to make something different thats why I made cold mocha for my wonderful husband…who really deserve this drink….Cheers!!!!

Ingredients:
1 tsp vanilla powder
1 tsp dried orange peel
1/2 cup grated dark chocolate (72% Cocoa) or dark chocolate chips
1 and 1/2 cup milk
1/4 cup Dark Hot Chocolate Mix

Method:
Combine and blend the ingredients in a small bowl. Store in an airtight conatiner.
In a small saucepan, heat the milk until bubbles form around the outside. Add the Dark Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.Let the mixture Cool Down
In a Blender Jar add the mixture and combine all the ingredients with ice cubes and Blend it
Serve chilled Dark Choclate mocha with whip cream

My Love towards Chikoo

Sapodilla was formerly often known by the invalid name Achras sapota. It is known as chikoo or sapota in India.This fruit is seasonal and may be difficult to find.
After 8 years I found this fruit in Dewon market….it was $5 each….seriously nobody can resist if they are chikoo fan…I grabbed 5 fruits as I could eat quiet a few of those and do little photography experiments on them.

Punjabi Samosa

Ingredients:
For the samosa stuffing:
½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoons chopped coriander leaves
For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

Method:
Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
TIPS:
To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
Chillies can be increased or decreased as desired.
The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.