Healthful Recipes For The New Year

The Washington Post  |  Updated: January 04, 2017 14:15 IST

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Highlights

• Here are five recipes to try this new year
• From black rice to kale you get to play with healthy ingredients
• Adopted from famous cookbooks and authors

1. Sauteed Kale With Peanut Sauce

4 servings, Healthy

Just when you thought kale had achieved its zenith, here's a different and winning way to prepare it quickly. The sauce does not have the expected Asian flavor, which we found to be a nice change.

Serve with grilled chicken or fish.

Adapted from "The Endurance Training Diet & Cookbook," by Jesse Kropelnicki (Harmony Books, 2017).

Ingredients

2 tablespoons natural creamy peanut butter
2 teaspoons liquid aminos (may substitute low-sodium soy sauce)
1/4 cup no-salt-added vegetable broth, or more as needed
1/4 teaspoon ground coriander
Pinch chili powder
Pinch ground cumin
1 tablespoon toasted sesame oil
1/3 large yellow onion, chopped
1 clove garlic, chopped
Leaves from 1 bunch kale (no stems; about 8 ounces)

Steps

Whisk together the peanut butter, liquid aminos, broth, coriander, chili powder and cumin in a medium bowl. The consistency should be that of heavy cream; if it's thicker than that, add more broth.

Heat the oil in a large, nonstick saute pan over medium heat. Once the oil shimmers, stir in the onion and garlic; cook for 3 to 5 minutes or until softened, then add the kale. Cook for about 3 minutes or just until the leaves have wilted.

Add the peanut sauce; toss until the kale is thoroughly coated. Serve hot.

Nutrition | Per serving: 120 calories, 5 g protein, 9 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 3 g sugar.

2. Braised Chicken Thighs With Tomatillos

4 to 6 servings, Healthy

With a slight refinement in the recipe's original directions - breaking up the tender cooked chicken so it stays moist in the sauce - this Mexican-inspired, one-pot dish is officially ruled a keeper.

MAKE AHEAD: This tastes even better after a day's refrigeration; skim off any congealed fat (from the chicken skin) before reheating in a pot on the stove top.

If you have trouble finding boneless, skin-on chicken thighs, buy bone-in thighs and see how to remove the bones in the NOTE below.

Adapted from "The Eat Fat, Get Thin Cookbook: More Than 175 Delicious Recipes for Sustained Weight Loss and Vibrant Health," by Mark Hyman (Little, Brown and Co., 2016).

Ingredients

8 boneless, skin-on chicken thighs (see head note and NOTE)
2 teaspoons ground cumin
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon avocado oil
1 large yellow onion, cut into 1/4-inch dice
3 cloves garlic, minced
6 tomatillos, husked, rinsed and cut into quarters
1 medium jalapeño pepper, thinly sliced (seeded, if desired)
2 cups no-salt-added chicken broth
1/2 cup chipotle-flavored mayonnaise, for serving
Finely grated zest and juice from 1 lime, plus lime wedges for serving
1/4 cup coarsely chopped cilantro leaves, plus a few leaves for garnish
Flesh of 1 avocado, cut into chunks

Steps

Season the chicken thighs with the cumin, salt and pepper.

Heat the oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken, top sides down. Cook for 3 or 4 minutes or until browned then turn them over and cook for 2 to 3 minutes. (The chicken won't be cooked through.)

Stir in the onion and garlic; cook for about 2 minutes or until softened, then add the tomatillos, jalapeño and broth. Once the mixture comes to a boil, reduce the heat to medium, cover and cook for about 30 minutes, stirring occasionally, until the chicken is tender and cooked through. Uncover; remove from the heat.

Meanwhile, stir together the chipotle mayonnaise, lime zest, half the lime juice and the chopped cilantro in a medium bowl, until well blended.

Use large forks or a couple of table knives to shred/break up the chicken in its sauce. Discard the chicken skins. Add the remaining lime juice and half of the avocado, stirring until the sauce gets a bit creamier. Taste, and add salt as needed.

Divide chicken and sauce among individual wide, shallow bowls. Top each portion with a dollop of the chipotle mayo, cilantro leaves and the remaining avocado chunks. Serve warm, with lime wedges.

NOTE: To remove the thigh bones, invert the thighs so they are skin side down. Use your fingers to locate the main bone that runs through the thigh. Use a small, sharp knife to scrape away the flesh from either side of the bone, clearly exposing the bone but keeping the flesh intact as much as possible (do not shred it away in pieces). Finally, cut away any cartilage or flesh to release the bone, which should not have any flesh on it.

Nutrition | Per serving (based on 6): 410 calories, 52 g protein, 9 g carbohydrates, 17 g fat, 4 g saturated fat, 200 mg cholesterol, 510 mg sodium, 3 g dietary fiber, 4 g sugar.

3. Egg Roll Bowls

2 or 3 servings, Healthy

Here, the textures and flavors you might find inside an egg roll fill dinner bowls instead.
You can save some prep time by picking up shredded carrots and sliced mushrooms from the supermarket salad bar.

Adapted from "Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes," by Gina Homolka with Heather K. Jones (Clarkson Potter, 2016).

Ingredients

7 ounces ground pork (may substitute lean ground chicken)
2 tablespoons low-sodium soy sauce
1/2 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon peeled, freshly grated ginger root
3 cups packed, thinly sliced napa or green cabbage (from less than 1/2 head)
2 cups thinly sliced baby bok choy (from 2 pieces)
1/2 cup loosely packed shredded carrots
2 1/2 ounces stemmed, sliced shiitake mushrooms (may substitute mushrooms of your choice)
1 1/2 teaspoons mirin or dry sherry
1/2 teaspoon toasted sesame oil
1 scallion, sliced on the diagonal, for garnish

Steps

Heat a wok or large saute pan over medium-high heat. Add the pork and half the soy sauce; stir-fry for about 3 minutes, breaking up the meat.

Add the onion, garlic and ginger; stir-fry for about 3 minutes.

Add the cabbage, bok choy, carrots and mushrooms, then the mirin or sherry, the remaining tablespoon of soy sauce and the toasted sesame oil; stir-fry for 3 to 4 minutes or until the cabbage and bok choy have wilted a bit yet still retain some texture.

Divide among wide, shallow bowls. Sprinkle each portion with scallion slices. Serve right away.
Nutrition | Per serving (based on 3): 190 calories, 24 g protein, 12 g carbohydrates, 6 g fat, 2 g saturated fat, 50 mg cholesterol, 490 mg sodium, 3 g dietary fiber, 5 g sugar.

4. Black Rice, Banana and Coconut Breakfast Bowls

2 servings, Healthy

Because black rice is high in fiber, this is a warm and comforting dish that may keep you feeling satisifed longer.

Black glutinous rice is the unprocessed whole grain of traditional sticky rice; it's lower in calories and carbohydrates than white and brown rice. You'll find it in some health food stores and Japanese markets and via online purveyors. We tested this recipe with Lotus Foods brand Organic Forbidden Black Rice as well, and that's an acceptable substitute.

MAKE AHEAD: The rice needs to be soaked overnight. It can be cooked, cooled, covered and refrigerated a day in advance.

Adapted from "Skinny Soups: 80 Flavor-Packed Recipes of Less Than 300 Calories," by Kathryn Bruton (Kyle Books, 2017).

Ingredients

3/4 cup black glutinous rice (see headnote)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 coin (quarter)-size slice peeled fresh ginger root
1 cup coconut water
1/2 cup cold water
1/2 cup unsweetened plain fresh almond milk (from the refrigerated case)
1 banana, sliced (may substitute a fruit of your choice)
21/2 tablespoons pomegranate seeds (arils; optional)
2 tablespoons low-fat coconut milk
A few mint leaves, for garnish (optional)

Steps

Place the rice in a bowl and cover it with water. Let soak overnight.

Drain the rice and rinse it until the water runs clear, then place it in a small saucepan. Add the cinnamon, ground ginger, fresh ginger, coconut water and cold water. Bring to a boil over medium-high heat, then give it a stir, reduce the heat to medium-low, cover tightly and cook for about 30 minutes or until tender. Not all the liquid will be absorbed.

Uncover; stir in the almond milk and increase the heat to medium; after the rice begins to bubble at the edges, cook for about 5 minutes, then discard the slice of fresh ginger.

Divide between bowls. Top with the banana, the pomegranate seeds, if using, and the coconut milk.

Garnish with the mint leaves, if using; serve warm.

Nutrition | Per serving: 360 calories, 9 g protein, 82 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 35 mg sodium, 7 g dietary fiber, 14 g sugar.


5. Dump Ranch Dressing

16 servings (makes 2 cups)

This is a "clean" (read: no sugar, no preservatives) version of the salad dressing Americans love most.

You'll need a wide-mouth quart-size jar with a tight-fitting lid. The recipe calls for a raw egg. If you are concerned about the risk of salmonella, use a pasteurized shell egg or egg product, available in select supermarkets.

By blending the herbs in with the other ingredients, you'll wind up with a pale green dressing. If you'd rather keep it "ranch white," blend the ingredients without the herbs. Chop them finely and stir them in.

MAKE AHEAD: The dressing can be refrigerated for up to 1 week. It will thicken in cold storage; use a little water to thin it out as needed.

Adapted from "The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed With the Whole30 and Beyond," by Melissa Hartwig (Houghton Mifflin Harcourt, 2016).

Ingredients

1 large egg, at room temperature (see headnote)
1 cup olive oil, preferably light (light in flavor)
1/2 cup full-fat coconut milk, well shaken
1/2 cup packed, chopped fresh cilantro, parsley and/or other herbs
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
3/4 teaspoon onion powder
3/4 teaspoon granulated garlic (garlic powder)
1/2 teaspoon freshly ground black pepper

Steps

Combine the egg, oil, coconut milk, herbs (see headnote), vinegar, lemon juice, salt, onion powder, garlic powder and black pepper in the jar. Use an immersion (stick) blender to blend for 1 minute, until well incorporated. The yield is 2 cups.

Use right away, or seal and refrigerate for up to 1 week.

Cooking With Alcohol: Pro Tips + A Recipe To Get You Started

Ashay Dhopatkar  |  Updated: January 05, 2017 12:28 IST

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Highlights

• Good quality alcohol and food make for good table-mates
• Alcohol is increasingly becoming a popular culinary ingredient
• Here is a recipe for parsnip and apple soup with cider

Good quality alcohol and food make for good table-mates. But booze and food mixed together are an even better combination for connoisseurs of fine eating. From whiskey-laced pork to a Bolognese sauce tempered with red wine and the very common beer-battered tempura - alcohol is increasingly becoming a popular culinary ingredient.

A Drunken Dish?

It is hard to pin point when and where the use of alcohol as an ingredient first started, but several cultures in the world, both Western and Asian have been known to use alcohol for years. Alcohol is either used directly or indirectly by turning it into vinegar first.

A major part of the reason for the rising popularity of using alcohol as an ingredient can be attributed to the versatility of alcohol - it is not just a fuel for cooking, but can be used to braise, deglaze and finish. In my experience of cooking with food (and personal preference too), putting alcohol in a dish is not so much about 'cooking' as much as it is about flavouring. Try cooking pork with Jack Daniels and you will know what I mean.

The Right Coupling

The choice of alcohol that you use for a particular dish will mostly depend on the complimentary ingredients in the dish and the final product that is expected. When using red wine for cooking, for example, I always bring it to a boil first to strengthen the flavour. The alcohol should complement and bring out the basic flavours of the dish.  Not overpower the core flavours.  Also reducing the alcohol first helps to concentrate the flavours.

As with any food, keep it simple. Don't drown the core ingredients in alcohol. Also, a good rule of thumb that makes experimentation easier (and more successful) is to pair light coloured alcohol (or beers, spirits or wine) with similar coloured food - whether it is meats or proteins, sauces or cheeses. Darker alcohol should be paired with darker foods.

While you raise a toast to mixing alcohol with your food, more literally, I would like to share a basic recipe as a good starting point. This Parsnip & Apple Soup with Cider Reduction is one of my personal favourites.

Parsnip & Apple soup with Cider Reduction

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

· Parsnips 500gms, thinly sliced

· Granny Smith apples 200gms, thinly sliced

· Cider 500ml

· Cream 250ml

· White onions 150gms

· Unsalted butter 80gms

· Sea salt to taste

· White pepper to taste
 

Method:

1. Sweat the sliced onions in butter with some sea salt. Add the thinly sliced parsnips.

2. When cooked half way through, add the diced apples. Meanwhile, reduce the cider by half and keep aside.

3. Add cream to the pan and simmer for 5 minutes. Blitz it in a blender.

4. Add the cider reduction while blending. Pass through a fine sieve.

5. Serve hot with some chopped parsley and diced apples.

Dinner in 25 Minutes: Skip the Salad, and turn your Greens into Soup: Recipe

The Washington Post  |  Updated: January 06, 2017 14:13 IST

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Highlights

• Translate salad greens into a healthy soup
• Here is a recipe for Lettuce and Gorgonzola Soup With Basil
• From cookbook author Kathryn Bruton

Submit a good cook to a blind tasting of salad greens, and he or she can probably recognize the types by their flavor or crunch. But I bet those same cooks might not think those flavors are strong enough to translate into soup.

This recipe may be just the proving ground they need. It couldn't be simpler: broth, a mix of your favorite greens, a few aromatics and the mild creaminess of a Gorgonzola dolce. You can use an immersion (stick) blender to whiz it up in the pot, which retains some of the nice textures involved, or you can puree it to a fare-the-well, as shown in the accompanying photo.

Keep it in mind when you come across salad greens that are looking a bit limp in the crisper drawer. You can create something unexpectedly bright, and healthful.

Lettuce and Gorgonzola Soup With Basil

3 or 4 servings (makes about 5 cups), Healthy

Using some chicory or other bitter lettuce complements the creamy sweetness of the blue cheese.

Serve with crustless cucumber sandwiches.

Adapted from "Skinny Soups: 80 Flavor-Packed Recipes of Less Than 300 Calories," by Kathryn Bruton (Kyle Books, 2017).

Ingredients

3 cups no-salt-added vegetable or chicken broth
1 leek
1 rib celery
1 clove garlic
1 1/2 teaspoons olive oil
1 pound mixed lettuces, such as baby gem, chicory and romaine
2 1/2 ounces Gorgonzola dolce, plus a bit more for optional garnish
3/4 to 1 1/4 cups packed basil leaves
1 lemon
Kosher salt
Freshly ground black pepper

Steps

Pour the broth into a medium saucepan over medium-high heat, letting it come to a boil.
While that's heating up, trim the leek's root end and tough green leaves.

Split the rest in half lengthwise and rinse thoroughly, then cut crosswise into thin slices. Coarsely chop the celery and garlic.

Heat the oil in a deep saute pan over medium heat. Once the oil shimmers, stir in the leek, celery and garlic; cook for 4 or 5 minutes, until slightly softened.

Add the lettuces and the boiling broth; the liquid won't be enough to submerge the lettuces so use the back of a spatula to push them under.

Cook for about 8 minutes, or until the greens have softened. Stir in the blue cheese and basil (to taste), then cut the lemon in half and squeeze in its juice.

If you'd like a chunkier, more textured soup, use an immersion (stick) blender right in the pan.

Otherwise, transfer to a blender; remove the center knob in the lid and place a paper towel over the opening to avoid splash-ups. Puree to your desired consistency.

Taste and season lightly with salt and pepper, as needed. Divide between bowls; garnish with a little extra cheese and basil, if desired. Serve warm.

Nutrition | Per serving (based on 4, using chicken broth): 120 calories, 7 g protein, 6 g carbohydrates, 7 g fat, 4 g saturated fat, 15 mg cholesterol, 210 mg sodium, 2 g dietary fiber, 3 g sugar

Dried Fruits Come to Life When Simmered With Tea: Recipe

The Washington Post  |  Updated: January 06, 2017 14:12 IST

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Highlights

• Here is a recipe for chai-spiced fruit compote
• This medley of dried fruit is warm, fragrant and sweet
• From nutritionist and cookbook author Ellie Krieger

Warm, fragrant and sweet, this medley of dried fruit simmered in vanilla and honey-infused chai tea is the kind of comfort food to go for when you want that cozy, feel-good essence in a healthful way. With just a few ingredients, it manages to have layers of flavor, because the spices are already packed into the tea bags. (You could use regular or decaffeinated.) All it takes is half of a vanilla bean (or you could stir in half a teaspoon of vanilla extract at the end) and some honey to round out the flavor with a deep, homey sweetness.

To make it, you cook everything in a pot for 4 minutes, remove the tea bags, then continue to cook for a few minutes longer, until the fruit is plump and the liquid is thickened. As the mixture cools slightly, the juices come together in a flavorful syrup that infuses and blankets the fruit.

The recipe calls for figs, apricots and golden raisins; I especially enjoy the texture of the figs, with the gentle crunch of their seeds. But you could substitute any dried fruit that tips toward the sweet rather than tart side. Prunes would work well, as would chopped dried pears, for example. You could serve this compote warm or at room temperature with pancakes or waffles, or on its own.

But my preferred pairing is with a creamy Greek yogurt, for a dish that can be enjoyed nearly any time of day: for breakfast, as an afternoon snack or for dessert.

Chai-Spiced Fruit Compote

4 servings (makes about 2 cups), Healthy

MAKE AHEAD: The compote can be refrigerated for up to 1 week.

From nutritionist and cookbook author Ellie Krieger.

Ingredients

1 1/4 cups water
3 tablespoons honey
2 chai tea bags (regular or decaffeinated; 5 grams total)
3 1/5 ounces dried apricots, each cut into quarters (1/2 cup)
3 ounces dried figs, halved if small, quartered if large (1/2 cup)
2 1/2 ounces (1/2 cup) golden raisins
1/2 vanilla bean

Steps

Bring the water to a boil in a medium saucepan over medium-high heat. Stir in the honey, then immerse the tea bags in the water. Add the dried fruit. Split the half vanilla bean lengthwise, scrape out the inside and stir it into the pot, then add the vanilla bean itself to the pot.

Once the mixture returns to a boil, reduce the heat to medium-low and cook uncovered for 4 minutes.

Discard the tea bags; cook for about 8 minutes, stirring occasionally, until the liquid thickens to a loose syrup. Discard the vanilla bean.

Transfer the compote to a bowl and allow to cool slightly before serving.

Nutrition | Per serving: 220 calories, 2 g protein, 57 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 5 g dietary fiber, 47 g sugar.

5 Genius Ways To Use Lentils in Your Cooking Beyond Plain Ol' Dal

Eba Khan   |  Updated: January 05, 2017 12:04 IST

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Highlights

• Lentil seeds dating back 8000 years have been found in Middle East
• They have traditionally been eaten with barley and wheat
• Here are five ways to relish lentils in different recipes

No matter how many cuisines one tries, the classic combination of dal rice is something almost every Indian holds dear. It is comfort food at its best. Lentils are believed to have originated in Central Asia. They are one of the first foods to have ever been cultivated.

Lentil seeds dating back 8000 years have been found at archeological sites in the Middle East. They have traditionally been eaten with barley and wheat and were introduced in India around the 1st Century AD, a country where they are still held dear. Go to a supermarket and you will find various colorful options to choose from, urad, moong, masoor and many other varieties.

After a tiring day, lentils are the quintessential homely food you want to come back to. However, with the same dal recipe day in and day out, they can get boring too! Here are various ways in which you can use lentils in your everyday cooking and reap the amazing benefits associated with them.

1. USE TO MAKE SOUP:

Lentils can be used to make soup! Wait a second, strange, right? Try this not-so-popular soup option and watch yourself derail from those instant soup packets available in the market. Soup based on lentils will not only provide you with minerals and nutrients but it’s also easy to convert into vegetarian or meatier options and flavor it accordingly.  Try out this recipe and you will never have to look outside your kitchen cupboard to have a satisfied and fuller gut.

LENTIL SOUP

INGREDIENTS

1 onion (chopped)
¼ cup olive oil
2 carrots (diced)
2 stalk celery (chopped)
2 cloves garlic (minced)
1tsp dried oregano
1 bay leaf
1tsp dried basil
1 can crushed tomatoes (14.5 ounce)
2 cups dried lentils
8 cups water
2Tbsp vinegar
½ cup spinach (rinsed and thinly sliced)
Salt to taste
Ground pepper to taste

DIRECTIONS:

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery, cook and stir until onion becomes tender.

2. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes, bring it to a boil.

3. Reduce heat, and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts.

4. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
 

2. USE TO MAKE A SALAD:

Why go for plain boring veggies when you have lentils, especially the green and red ones that hold their shape and are wonderful for making salads. They can be the show stopper main ingredient or simply an accompaniment with other ingredients. As unfamiliar as it sounds, lentils have been used in salads in India for a long time. Think about the classic green sprout salad with chopped tomatoes and a dash of lime, famously known as moong beans sprouts.
You can refer to the below recipe in order to make a quick and delicious sprouted lentil salad which boasts of health benefits and is packed with crunchiness.

SPROUTED LENTIL SALAD

INGREDIENTS

1 1⁄2 cups sprouted lentils
1⁄2 cup seeded and chopped cucumber
1⁄2 cup diced seeded tomatoes
1⁄3 cup thinly sliced green onion
2 tablespoons chopped cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 1⁄2 teaspoons dried oregano
1⁄2 teaspoon garlic powder
1 1⁄2 teaspoons curry powder
1⁄2 teaspoon dry mustard
1⁄2 cup small quartered red radish (optional)
Salt and pepper to taste

DIRECTIONS

1. Carefully rinse the sprouted lentils in a colander.

2. Add the chopped vegetables to a bowl and lightly toss them with sprouted lentils.

3. In another small bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetable mixture and toss gently again.

4. Allow the flavors to blend for 20 to 30 minutes before serving.
 

3. EAT AS A SNACK:

For all those gym enthusiasts and workaholics who don’t get time to satiate their taste buds with healthy and tasty items, there is a plethora of snacks that can be prepared using lentils. Surprised? It not only serves as a versatile breakfast option but also can be opted for when one is short on time. Here is a brief on how to make the perfect snack out of those shelved lentils.

CRUNCHY GARLIC LENTIL SNACK

INGREDIENTS

1/2 cup dried lentils
1/2Tbsp sunflower oil
1/2tsp garlic powder
1tsp red chili pepper flakes
1/2tsp oregano
Salt and pepper to taste

DIRECTIONS

1. Rinse lentils and place in a pot. Add water until about 1 1/2 inches above the lentils.

2. Cover, and bring to a boil. Reduce heat to a low simmer and cook for 18-20 minutes, stirring occasionally.

3. Meanwhile, preheat oven to 400F.

4. Drain lentils, and then place back in the pot. Toss with remaining ingredients.

5. Line a large baking sheet with aluminum foil and spread lentils on top in a single layer.

6. Bake for 12 minutes, stir, and then bake for another 12-15 minutes, until fully crunchy. (Keep an eye on them during the last few minutes so as not to burn.)

7. Sprinkle with salt and pepper. Let them cool before storing in an airtight container.
 

4. TO MAKE SWEETS:

Lentils have traditionally been used to make Indian desserts and as I go down memory lane, I can surely recall the mouthwatering chane ka halwa that stood as my number one dessert for quite some time. Nevertheless, here is the recipe for making this epic halwa which will warm you up this winter.

CHANA DAL HALWA

INGREDIENTS

1 cup chana dal
¾ cup ghee
1 cup mawa
1 cup sugar
1 cup milk
20-25 cashews
5 almonds (chopped)
20 -25 pistachios
2 inch long piece coconut (cut it into small pieces)
5 small cardamoms (peel and grind it)

DIRECTIONS

1. Clean chana dal and soak it for 4-5 hours.

2. Take soaked dal with 1/2 cup water in a pressure cooker and cook for 1 whistle. After one whistle, cook it on a low flame for 2 minutes and turn it off once its boiled. Grind the dal in a mixer without water.

3. Heat 1 cup oil in a pan, add ground dal in it. Stir continuously with the ladle and roast till it turns brown and gives out a fragrance.

4. Take out the roasted dal in a separate bowl, meanwhile roast the mawa until brown and keep it in a separate bowl.

5. Pour milk and sugar into the pan. Once completely dissolved, add roasted chana dal and mawa to it.

6. Stir the halwa continuously until it starts to leave the corners of the pan.

7. Turn off the flame and pour 1 or 2 tablespoons of ghee with ground cardamom from the top.

8. Chana Dal Halwa is ready to serve. Take it out in a serving dish and garnish with some more mewa.
 

5. USE TO MAKE DIPS AND SPREADS:

Having a party at your place and still confused about what to serve?
Worry not! Why go for plain potato chips when you can serve your guest with tortillas and pita crisps along with these exotic lentils-based dips? Everyone loves hummus and we can help you make unique types of hummus by substituting other beans and legumes for the beloved chickpea. Why not try a lentil based hummus or a pureed lentil dip with caramelized leeks next time?

RED LENTIL HUMMUS

INGREDIENTS:

2 cups water
1 cup dried red lentils
2 medium garlic cloves (finely chopped)
3Tbsp tahini
5Tbsp olive oil
1/4 cup lemon juice
2tsp kosher salt
1/4tsp freshly grounded black pepper

DIRECTIONS

1. Boil water in a sauce pan and add lentils to it.

2. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let it cool to room temperature for about 20 minutes.

3. Place lentils, garlic, and tahini in a food processor and pulse it until lentils are broken up, about 10 pulses.

4. With the motor running, add oil, lemon juice, salt, and pepper.

5. Blend until evenly incorporated for about 30 seconds.

6. Scrape down the sides of the bowl and blend for another 40 seconds or more until smooth.

Bruschetta, 3 Ways for a Satisfying Main Dish

Associated Press  |  Updated: January 10, 2017 16:30 IST

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Highlights

• There are few dishes more elemental than bruschetta
• An appetizer of grilled bread adorned with various toppings
• It's a mainstay at many Italian restaurants

There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it's an appetizer comprising slices of grilled bread adorned with any number of toppings.

I like to make bruschetta on my stovetop grill at home during the colder months. It's a winning accompaniment to just about any soup or stew and a reliable favorite with the family.

Bruschetta is simple to make, but you need to work with high-quality ingredients if you want it to turn out beautifully. Start with a loaf of fresh and crusty rustic bread. Then brush each slice of bread with your very best extra-virgin olive oil. When the bread comes off the grill, and while it's still hot, rub one side of each slice with a cut clove of garlic. Then top it off with a light sprinkling of sea salt.

This recipe spells out three different toppings, all vaguely Mediterranean: a white bean salad with fresh fennel thickened with mashed beans so that the filling sticks to the bread; smoked salmon rillettes — finely chopped salmon flavored with capers, lemon and fresh herbs and bound with sour cream; and a chopped Greek salad. Again, I recommend using your best extra-virgin olive oil for the dressings. Each topping yields roughly two cups, which should be ample to top four large slices of grilled bread.

Bruschetta is nothing if not basic, meaning that just about any filling you'd ordinarily put between two slices of bread will also work as a topping for bruschetta: egg salad, tuna salad, runny cheese, hummus, grilled vegetables, you name it.

SALMON RILLETTES

Start to finish: 25 minutes
Servings: 4

INGREDIENTS:

8 ounces smoked salmon, finely chopped
¼ cup sour cream or Greek yogurt
2 tablespoons minced shallot
2 tablespoons finely chopped fresh chives, tarragon or dill or a mix
2 tablespoons well-drained capers, chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Black pepper to taste

STEPS:

In a bowl combine all the ingredients and stir gently until just combined. Chill until ready to serve.

Nutrition information per serving: 214 calories; 61 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 89 mg cholesterol; 195 mg sodium; 3 g carbohydrate; 0 g fiber; 1 g sugar; 36 g protein.

WHITE BEAN SALAD

Start to finish: 25 minutes
Servings: 4

INGREDIENTS:

1/3 cup minced red onion
One 15½-ounce can white beans
1/3 cup finely diced fresh fennel or celery
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh oregano
½ teaspoon hot pepper flakes (optional)
Kosher salt

STEPS:

In a bowl of ice and water, soak the onion for 15 minutes, drain and pat dry

Drain and rinse the white beans and pat them dry. In a medium bowl, mash the beans using a potato masher, leaving about half in large pieces and the rest mashed. Add the onion, fennel, garlic, olive oil, lemon juice, oregano, hot pepper flakes, and salt to taste and stir well. Chill until ready to serve.

Nutrition information per serving: 199 calories; 67 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 73 mg sodium; 25 g carbohydrate; 5 g fiber; 1 g sugar; 8 g protein.

CHOPPED GREEK SALAD

Start to finish: 20 minutes
Servings: 4

INGREDIENTS:

1 cup coarsely chopped cherry tomatoes
1/2 cup ¼-inch dice seedless cucumber
½ cup finely cubed or crumbled feta
1/3 cup coarsely chopped pitted Kalamata olives
¼ cup chopped pepperoncini
2 tablespoons extra-virgin olive oil
2 tablespoons shredded fresh basil
Kosher salt and black pepper to taste

STEPS:

In a medium bowl, combine all ingredients and stir gently until just combined. Chill until ready to serve.

Nutrition information per serving: 175 calories; 139 calories from fat; 15 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 691 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 4 g protein.

BRUSCHETTA

Start to finish: 10 minutes
Servings: 4

INGREDIENTS:

12 slices ½-inch thick rustic bread
Extra-virgin olive oil for brushing the bread
1 garlic clove, halved
Kosher salt

STEPS:

Preheat a grill pan over high heat. Brush both sides of the bread slices with the oil. Add the bread to the preheated grill, reduce the heat to medium, and cook until bread is nicely browned on both sides (about 1 minute a side).

Remove the bread from the pan and, while it's still hot, rub one side of each slice with a cut clove of garlic, then sprinkle it very lightly with kosher salt.

Nutrition information per serving: 256 calories; 39 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 552 mg sodium; 45 g carbohydrate; 2 g fiber; 1 g sugar; 8 g protein.

How to Season a Cast Iron Pan: The Best Way

NDTV Food  |  Updated: January 11, 2017 10:53 IST

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Highlights

• When it comes to cooking, a lot of it depends on the tools you use
• The trick of maintaining a cast iron pan lies in seasoning it
• It is a process of adding a protective coating

When it comes to cooking, a lot of it depends on the tools you use. The cast iron pan is probably one of the oldest and most needed utensils in the kitchen. You could use it for just about everything – from frying an omelette for breakfast to sautéing veggies for dinner. It’s truly a prized possession known for its versatility and ease of use passed on by grandmothers in many households. You heard us. The strong and sturdy pan is built to last for years, but just like any other cooking equipment, it needs to be taken care of.

The trick of maintaining a cast iron pan and making it last a lifetime lies in ‘seasoning’ or ‘curing’ it. Cast iron is a delicate material that may rust or chip off and therefore you need to pamper it time and again. If your food sticks to the pan, it’s probably because your cast iron pan is not seasoned right. Seasoning makes for a non-stick cooking surface naturally. It is a process of adding a protective coating that can help you use the pan better. Not only this, a well-seasoned pan can give you the crispiest pancakes or the best fried chicken without using too much oil. Moreover, the cast iron will not rust if it is properly seasoned.

If you’ve never done it before or have just bought a new pan, it is well worth your time. Here’s how to season a cast iron pan. Learn it once and you’ll have it for life.

 

A photo posted by Oystein Dahle (@blodvaerk) on Dec 17, 2016 at 1:11am PST

Things You Will Need:

Cast iron pan
Paper towel
Vegetable oil or butter
Sponge
Oven

Instructions:

Step 1: One of the simplest ways to season a cast iron pan is to rub some oil. You can use plant-based oils like sunflower or canola, but a lot of people swear by flaxseed oil. Pour in some oil and rub all over evenly, then use a paper towel to clean off the excess oil. A cast-iron pan is porous and the pores tend to soak in all oil creating a non-stick surface. Flaxseed oil gets more preference because it dries the hardest and creates a more long-lasting coating but it can also be a bit heavy on your wallet. Canola oil works as well. You can even try using butter or coconut oil; these may not be the best options though.

Step 2: Next, place the pan upside down in the oven and heat it to the highest. The heat allows the oil to break down and bond with the pan while forming a firm layer.  Leave it in the oven for an hour after which you can turn off and remove the pan when it is completely cool.

More Tips:

If you’re seasoning a new pan repeat this process three to four times but with 30 minutes in the oven. This helps in giving a new pan a smooth, finished surface. If you are seasoning an old cast iron pan, your first step should be to remove the rust that has accumulated over the years. One way to do this is to make a mixture of salt and oil and scrub it all over the pan. Once done, dip the pan a few times on hot water to clean the surface. Another way to rescue a rusty cast iron pan is to submerge it in a tub full of white vinegar and water (half and half). Allow it to soak in for about two hours. The vinegar will help dissolve the rust. Later, scrub gently to scrape off the remnants.

Finally, here are the two most important things that you should bookmark. First, a cast iron pan that is seasoned well is used well. Second, every time you cook in your cast iron pan, you are actually seasoning it, which helps in filling up the pores that may have been exposed over the time. So, the simple rule is that the more you cook the smoother the surface will turn out to be.

A cast iron pan is also a very dependable cookware in your kitchen. Now that you have brushed up the basics, grab your pan and get cooking. Just promise us that you will keep it well-seasoned and cleaned.

Tandoori Lamb Chops

 

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• Chef: Prem K Pogakula
  Restaurant: Daniell's Tavern, The Imperial Hotel, New Delhi
• Recipe Servings: 3
• Cook Time: 1 Hour 30 minutes

Lamb chops marinated in strained yogurt and flavoursome masalas. Cooked till tender, this dish is a complete delight.

Ingredients

• 175 gm hung yogurt
• 12 gm cumin powder
• 25 gm garam masala
• 20 gm coriander powder
• 20 gm turmeric powder
• 25 gm chili powder
• Salt to taste
• Lemon juice
• 40 gm ginger and garlic paste
• 12 lamb chops (one bone on)

Method

1. Apply salt and ginger & garlic to lamb chops and keep aside for 20 min.
2. Take a bowl and make marinade with rest of the ingredients.
3. Apply marinade to the chops and leave the bowl covered for another 30-60 min.
4. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender.
5. Once chops are cooked and have nice charred texture on top, remove from tandoor.
6. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.

How to Make Marshmallows at Home

Aashna Ahuja , NDTV  |  Updated: February 19, 2016 14:31 IST

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Whether dunked in hot chocolate or secretly eaten in rocky road crunch bars, marshmallows are always a crowd pleaser. It’s like nibbling on a cloud! If I happen to walk by a bag of marshmallows in the store, I never think twice before grabbing it. But that was before I knew how easy it actually is to make marshmallows at home (sans the artificial colours). All you need is a handful of pantry ingredients and a bit of patience since marshmallows need to sit for several hours before you can dig in. It’s a fun kitchen project, especially for a Sunday with the kids. In this guide to DIY marshmallows, we share a classic recipe, plus several fun ways you can cook with marshmallows.
 

Ingredients:

3 Tbsp unflavoured gelatin
2 ½ cups granulated sugar
1 1/4 cups light corn syrup
1/4 tsp salt
2 tsp pure vanilla extract
1 1/2 cups confectioners' sugar
¾ cup water
Vegetable oil, for brushing

Instructions:

1. Brush a 9-by-13-inch glass baking dish with oil.

2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Let the mix cook for another 9 minutes without stirring.

3. Meanwhile, melt the gelatin in water in a double boiler (approximately 5 minutes), beat in vanilla with a stand mixer and add the previous mix of corn syrup, salt and granulated sugar.

4. Now pour into the prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm (about 3 hours).

5. Sift 1 cup confectioners' sugar onto a clean surface and unmold marshmallow onto confectioners' sugar.

6. When the marshmallows are ready to be cut, dust 1 cup confectioner’s sugar (sifted) onto a clean surface and unmold marshmallows onto the sugar. Use a sharp knife lightly brushed with oil and cut marshmallows into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl and roll each marshmallow in the sugar to coat.

Note: Store in an airtight container.
 

Once you master the technique, it’s easy to add flavours or mix-ins and cut the marshmallows into different shapes. You can adapt the marshmallows to whatever ingredients you’re in the mood for. If you’re craving chocolate, you can add cocoa powder for chocolate marshmallows or use different extracts such as almond extract to change the flavour. You can even press chocolate chips or pieces of your favourite candy into the finished marshmallows, and of course bathe them in chocolate for a luscious treat and maybe even add a splash of liqueur.
 

Inventive Marshmallow Ideas

The s’more rage is proof that toasted marshmallows are always fantastic. Our suggestion? Toast marshmallows, add them to ice cream and put the mix between two chocolate chip cookies. Yes, toasted marshmallow ice cream cookie sandwiches exist. You can also make Mallomars – a home-made graham cracker topped off with a marshmallow and dipped in dark chocolate – basically dessert perfection. And, my personal favourite – Rocky Road Brownies. These super rich, gooey, chocolate-y treats are spruced up with a layer of marshmallows, nuts and even more chocolate (obviously).
 

Tea Trail in Delhi: Our Favourite Winter Chai Spots and Tea Rooms

NDTV Food  |  Updated: December 30, 2016 13:24 IST

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Highlights

• Tea is the most consumed beverages in the world
• What makes it so well loved is its many varieties
• Presenting, our favourite chai spots and tea rooms in Delhi/NCR

When in India, one can never get enough of chai. The rustic tea stalls jutting out of little corners in busy gulleys offer an aromatic concoction of milk, masala and tea leaves, simmered till all the flavours blend in. Tea is among the most consumed beverages in the world. Its pervasiveness is so intricately fused with our everyday lives that most go on finishing cups after cups without even realising it! What makes it so well loved is its many varieties and the freedom to experiment with it and arrive at novel flavours. While the country can never really fall short of its love for the desi cutting chai, the delightful kulhad or the dreamy full-doodh versions, tea enthusiasts have been experimenting with chai with much enthusiasm to arrive at their own exclusive concoctions.We at NDTV Food take our cuppa very seriously, right from breathing in the aroma to relishing the complex flavours. This winter, some of our favourite tea rooms and cafes have introduced interesting additions to their menus. We tried them all and felt an urge to share the joy with the world. Then, there are some others who will always remain close to our heart owing to the sheer variety of blends they offer. Take a look at our favourite chai spots and tea rooms in the capital city -


1. Chaayos


The range of variety here is exhaustive. We love the ease with which our cuppa can be customised to suit the palate. Gud Wali Chai (jaggery tea) is the newest addition to their winter menu. We loved the rustic aroma of jaggery that filled us with happiness (it can get a little sweet though, so customise it accordingly). Their Bun Maska, Egg Bun and Poha are always some of our favourites to go with the chai. They have recently added Pav Bhaji to the menu too.

Multiple outlets in Delhi/NCR

A photo posted by Chaayos (@chaayos) on Dec 5, 2016 at 6:38am PST

2. Chai Point


At Chai Point, happiness comes stocked in their Ginger Uniflask combos. Their standard ginger tea comes teamed with a range of items like Poha, Samosa, Masala Peanuts, Masala Daliya, etc. Their standard Ginger and Masala Chai is our all-time favourite along with their Apple Ice Chai. You can choose from an exciting range of food items to accompany your cuppa.

Multiple outlets in Delhi/NCR

A photo posted by Chai Point (@chai_point) on Nov 26, 2016 at 8:50pm PST

3. Oxford Cha Bar


The menu here is brimming with variety, with favourites from all corners of the country and some parts of the world as well. From the classic cutting chai to the ones from Nilgiri, Darjeeling, Sikkim, Himachal and Kerala, you can also explore your options from Ayurvedic, organic, Chinese, English, herbal, decaf, flavoured, and infused teas. Our favourite on the menu will always be the Truck Driver 100 Mile ki Cha, Bollywood Masala Mix Cha, Kashmiri Kahwah and Ladhaki Cha. They also have matcha tea, café lattes, coffees, iced teas, shakes, sherbet, lassi, and interesting food items on offer.

N-81, Oxford Bookstore, Connaught Place, New Delhi

A photo posted by Priya Maurya (@priyamaurya1) on Aug 3, 2016 at 10:29pm PDT

4. Tea Trails


This one was recently discovered by one of our teammates. Tucked away in Scindia House, Connaught Place, this place has a special vibe. Some of our favourites here include Adrak Chai, Masala Chai, South Indian Kaapi, Tea Sangria, Moroccan Mint and Russian Caravan. They also have heartwarming tisanes, exciting bubble teas, mocktails, salads and soups on offer. Their tea infused meals like Tea Marbled Eggs and Tea Bruschetta caught our fancy too.

2624, Hudson Lane, GTB Nagar, New Delhi
Shop 9, Scindia House, Opposite N Block, Connaught Place, New Delhi

A photo posted by @teatrailsindia on Dec 8, 2016 at 3:13am PST

5. Anandini - The Tea Room


Located in Shahpur Jat, this small boutique caters to tea lovers. The festive blends offered here are top notch and will leave a long lasting impression on you. We personally love the Ginger Tea, Saat Ras Masala Chai, Humming Homewards and Firdaus. You can also try their handpicked infusions, blends, gourmet teas, tisane and fresh cold teas.

10-A, DDA Flats, Shahpur Jat, Siri Fort, New Delhi - 110049

A photo posted by Anamika Singh (@anandini_himalaya_tea) on Dec 15, 2015 at 11:50pm PST

Besides these, there are a couple more tea houses in the city which deserve a mention, especially Tea Room in Shangri-La. The masala chai arrives in style and ticks all the right boxes. Pair that with the exceptional Kale Patta Chaat and you're set.


Tea is the balm to the battered soul; it soothes the heart and fixes it whole. The next time you visit any of the places mentioned above, do let us know your favourites too.

Cooking Lesson: How to Make Chocolate at Home

Shivangana Vasudeva , NDTV  |  Updated: January 20, 2017 00:05 IST

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“Nine out of ten people like chocolate. The tenth person always lies.” – John Q. Tullius

Life is like a box of chocolates - those that you can make yourself (by hand and from heart). The good thing about making chocolates at home is that you can experiment with flavours you fancy and perhaps don’t exist. Think wasabi with chocolate or floral bars. Psst… I always fancied myself as a bit of a chocolatier.

Chocolate making is very much an art and science. So, I went straight to the best women in business to learn the tricks of the trade and put my artistic skills to work. If you’re in love with the sweet stuff as much as I am, you’re welcome.

The story of chocolate

“The Cacao tree is the source of all things chocolate. The fruit of the Cacao tree is a football-shaped pod which contains seeds called beans. The cocoa beans are fermented and sun-dried before being shipped to the chocolate factory. Here the beans are roasted in a steam of hot air to give them their signature deep brown colour and aroma. The part of the bean needed to make chocolate is the portion inside, called the nib. After roasting, the beans are crushed to release the internal nib from the shells,” explains Arti Dhingra, Principal Chocolatier at Art Chocolat Academy in New Delhi.

We’re not done yet. “The nibs are ground into thick brown liquid called cocoa liquor, which is further milled to release cocoa powder and cocoa butter. These constituents are re-combined along with additives and stirred continuously in a process called conching, which gives the finished chocolate its smooth, silky texture. This mixture can then be moulded into chocolate bars, poured over individual confectionery items, shaped into various forms, used as liquid syrup or as an ingredient in chocolate ice cream,” she shares.  Based on the amount of cocoa and milk solids, chocolate can be further classified into dark, milk and white.
 

(The Raw, Dark Truth About Chocolate)

So where do we start? With a bar of good quality chocolate. There’s Couverture Chocolate and there’s Compound Chocolate. Compound chocolate replaces the two main ingredients found in real chocolate. It contains cocoa powder instead of chocolate liquor and substitutes cocoa butter with oil. “Compound chocolate is a less-expensive non-chocolate product replacement. Most brands in the market use the same – they use oil as an alternative to cocoa butter which is why you may have noticed that they refrain from using the word ‘chocolate’ and call them chocolate confections,” says Kishi Arora from Foodaholics. It is used commonly as it melts very easily while couvertures require tempering.

(Why Some Chocolates Melt and Some Don't)

It’s also a matter of taste. Most people can’t tell, but when tasted together the difference is quite evident - couvertures are naturally rich. If you find chocolate-making too steep a challenge, choose compound for less stress and couverture to impress.

How and why to temper chocolate

Chocolate is available in the form of slabs or callets of varying quality and compositions. Tempering or melting them is the first step of making chocolate and the most critical one. Couvertures need tempering - a process of heat treating. If you heat and cool chocolate without controlling the temperature it will result in different sized crystals with white patches called fat bloom and a crumbly texture. It may not even set properly. “Tempering gives the chocolate more sheen and a firmer ‘snap’ when broken with a creamy mellow flavor,” says Kishi Arora from Foodaholics.

Chocolatier Arti Dhingra helps us understand this essential skill - Put 2/3 of the chocolate in a glass bowl. Microwave at medium–high power for 30–second periods, stirring with a rubber spatula in the intervals, until 3/4 of the chocolate is melted for about 1 1/2 minutes. Stir the chocolate until completely melted, then scrape it into a clean, dry, room temperature bowl. Measure the temperature of the chocolate with an instant–read thermometer; it should be between 40*C. Add the remaining chocolate in large handfuls, stirring constantly until the chocolate is at 37 degrees. If the chocolate becomes too cool, melt a few more tablespoons of chopped chocolate and stir them in to raise the temperature. Dip the tip of a knife in the chocolate; the chocolate on the knife should begin to set within 1 minute. Use at once.

The process can be tricky and needs attention. You have glowing, thick chocolate of the perfect consistency one minute but a little extra heat and this can transform into a muddy mess floating in oils. “Keep track of its temperature to avoid over-heating. Otherwise, it will ruin the taste and texture of the final output, which is the reason why he keeps a thermometer while melting the chocolate in indirect heat or in short intervals in a microwave. When handling chocolate do not let it come in contact with water while melting. Water droplets will cause it to turn hard or lumpy. Do not use a wooden spoon to stir chocolate, because it retains odour and moisture, which will destroy the chocolate,” suggests Arti.
 

When melting compound chocolate, make sure your chocolate is chopped into small uniform pieces. Always melt on low heat because if it is too high the chocolate will zip right past the melting stage and become hard. It is easiest to melt chocolate in a microwave but it’s the riskiest too. “Run the microwave in 30 second increments, stirring in between and rotating the bowl if necessary. As a rough guide, you will need to microwave every ounce (28 grams) of chocolate for about 1 minute,” recommends Arti. You can even choose to use a double boiler or invest in a professional electric melter.

If you think making chocolate is something only experts can do, you couldn't be more wrong. You only need the best ingredients, a dose of patience and some creativity to roll away to chocolate paradise.

Nutty Chocolate Clusters
Recipe by Arti Dhingra from Art Chocolate Academy

There's nothing simpler or more satisfying than these crunchy clusters. The mix of nuts, vermicelli and cornflakes adds a nice crunch and helps to break the intensity of chocolate.
 

Coffee Chocolate Truffles
Recipe by Divya Kakkar from The Sugar Therapy

If there's one thing better than chocolate or coffee, it's chocolate with coffee. The creamy coffee flavoured ganache gives a subtle lift to these deeply chocolatey rounds.If you are using compound chocolate, Divya recommends a brand called Vanleer – available in super dark, dark, milk & white varieties. This is easily available at stores stocking bakery products.
 

Heart Shaped Chocolate Fudge
Recipe by Kishi Arora from Foodaholics

Fudge can be slightly challenging as it requires both chocolate and condensed milk to be heated together to attain the chewy texture that’s just right. This recipe shows you how to get there.
 

For the