14 February 2012

Chocolate Pudding

Valentine's Day wishes to all!! The day for flowers, candies and gifts. 
'If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you.'  by A. A. Milne. :)
On this joyous day let's celebrate with a dessert - a chocolate pudding.

Recipe Source: Good Food

2 cups Whole milk
1/2 cup Sugar
120 gm Dark Chocolate
1/4 cup Cocoa Powder
3 tbsp Cornflour
2 Eggs
1 tsp Vanilla Essence

Chop the chocolate into small pieces.
In a pan, whisk sugar and 1 1/2 cup milk.
Heat on medium - high till bubbles appear on the sides.
Remove from heat and add chocolate. Leave for a minute and whisk till smooth.
In a bowl, whisk cocoa, cornflour and the remaining 1/2 cup milk until smooth.
Whisk in the eggs.
Add 1/2 cup of hot chocolate mixture in a slow stream with one hand while you keep whisking with the other.
Heat the remaining chocolate mixture on medium low.
Whisking constantly, gradually add the egg mixture to the pan.
Keep whisking until the mixture thickens and bubbles appear on top. 
Add vanilla essence.
Remove from fire. Divide it into cups and refrigerate for 3- 4 hours. 
It can also be served with vanilla ice cream.

                                       Sending this to

Srivalli's Chocolate Mela
Zesty Palette's - Sweet Luv
Vimitha's - Love & Chocolate Fest
Edible Entertainment -Kids Delight 

08 February 2012

Moru Curry / Kerala Style Simple Curd Curry

This little space of mine is where I want to jot down all the recipes passed on to me by my Mom, Amma, relatives and friends. I am so glad that, now I get to share these wonderful recipes with all my friends and the world who are on the look out for authentic vintage recipes. :)

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 

(To serve 8 people)

Curd - 1 litre *
Water - 1/2 cup
Garlic - 8 cloves
Ginger - 1 (1 '' piece)
Green Chilly - 1 (or 2 as per spice level required)
Fenugreek seeds / Uluva - 1 tsp**
Turmeric powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Salt - to taste

For seasoning
Coconut Oil - 1 tbsp
Mustard - 1 tsp
Dry Red Chilly - 1
Split Black Gram/ Urad Dal - 1 tsp
Curry Leaves - 2 sprigs

In a bowl mix the curd with turmeric, chilly powder and water.
In a mixer or using a churner mix it well.
In a pan dry roast the fenugreek till it is brown and the aroma comes out. Powder it and keep aside.
Chop ginger roughly. Crush it along with garlic using a  mortar and pestle .
Chop green chilly into small pieces.
Pour the curd mixture into a kadai or deep pan. Keep it on very slow fire and keep stirring.
Add fenugreek powder, salt, green chilly and the crushed ginger garlic.
Keep stirring till the mixture is just warm and NOT BOILING.
Season with mustard, urad dal, dry red chilly and curry leaves.

*Make sure you use fresh curd that is not sour.
**It is best to use freshly ground fenugreek. It gives a distinct flavour to the curry.
Keep all the ingredients ready as you have to keep stirring.
You need to keep stirring so that the curd does not curdle.
You can store this curry for almost a week in the fridge.