Monday, 28 October 2013

Shahi Malai Kofta ( Potluck Remake)


As most of you are now aware that on 28th of every month we the members of Jagruti's Potluck Party post a recipe from a fellow group member with whom we are paired.

This month I was paired with Rachana  and got an opportunity to make her delicious Malai Koftas. The koftas were yummy and were a hit in the family. Thanks Rachana for this lovely recipe.






Ingredients : 

250 gm ......................paneer
50 gm........................ mawa
3 tbsp........................maida
1 tsp.......................ginger chilly paste
2 tsp......................almond , cashew powder
salt
oil for deep frying
3 tbsp..................mixture of broken cashew and rasins


Ingredients for Gravy :

4........................tomatoes ( pureed)
1 .....................onion ( finely chopped)
1 tbsp...............poppy seeds
1tbsp................cashews
1tbsp................almonds
2 tsp.................ginger chilly pasted
1 tsp................chilly powder
1 tsp...............clove , cardamom and cinnamon powder
1/2 tsp.............turmeric powder
3 tbsp..............ghee
salt



Method for the Koftas :

Mash the paneer and mawa along with the maida till well combined.
Add salt, dry fruit powder, ginger chilly paste and mix well.
Make small balls and make a depressions in middle.
Fill it with few broken cashews and raisin.
Make all balls like this and deep fry in hot oil till golden in colour.
Keep aside for further use.



Method for the gravy :

Soak poppy seeds, cashews and almonds in milk for 20 minutes.
Grind it to a smooth paste in milk and keep it aside.
Heat ghee in a non stick pan and saute onion till golden.
Add ginger chilly paste and stir fry till raw smell disappears.
Now add tomatoes and saute till ghee separates.
Now add all the masalas and mix well.
Finally add the ground cashew paste.
Give the gravy a boil and add some milk if it is too thick.
While serving boil the gravy and add the fried koftas.
Serve hot with rotis or puris .




Friday, 25 October 2013

Waldorf Salad


I love to make various salads and usually combine the vegetables and fruits with different type of dressings. My love started when I bought a small book Salads while travelling in a Mumbai Local Train.

 Though small the book is a treasure house of various salads and there are still many recipes which I yet have to make. This particular Wakdorf salad is a family favourite and is always a hit at get togethers and parties.

This salad is very simple and is very delicious . So make it whenever you have apples and walnuts handy.







Ingredients :

2........................large juicy apples
1/2 cup..............chopped walnuts
1.......................lemon ( squeezed into juice)
1 tsp.................sugar
2 tbsp..............finely chopped coriander leaves



Ingredients : ( Eggless Mayonnaise)

1 cup.................thick curd ( hang it in a muslin cloth for 1 hour)
1/2 cup ..............fresh cream
1/2 tsp..............pepper powder
1 tbsp...............olive oil
1tsp....................sugar




Method :

Wash the apples thoroughly and cut them into cubes.
Apply sugar and sprinkle the lemon juice on the cubes and chill them till further use.
This prevents the apples from turning black.
Now take the hung curd in a bowl and add fresh cream ,sugar, salt , olive oil and pepper powder.
Whip it till smooth .
This dressing is a good substitute for mayonnaise and can be used as veg mayonnaise in salads.
While serving mix the chilled apples with this sauce add walnut pieces and mix well.



Linking this to CCChallenge of the month





Wednesday, 16 October 2013

Pumpkin Ginger Bread ( For Baking Partners)


Due to October being the Halloween month most of the recipes posted in various blogs are pumpkin based .
 As Pumpkin is inevitably used during this month  Baking Partners too suggested some pumpkin based dishes and this Pumpkin Ginger Bread caught my attentions.

As the name itself suggests the bread has a lovely gingery flavour and is super moist . It tasted yummy just with butter . Thanks Swathi   for this lovely recipe.








Ingredients :

2 tbsp..............warm water
1 tbsp.................active dry yeast
1/3 cup ..................warm milk
1 ..........................egg beated
1 cup ...................pumpking puree
1 tbsp..................vegetable oil
3 cups..................maida
2 tbsp..................sugar
1 tsp....................salt
1 tbsp..................finely grated ginger









Method :

In a large bowl mix warm water, sugar and yeast and keep aside to rise for 15 minutes.

After 15 minutes the yeast would have formed a foamy mixture.

Now add milk , beaten egg, pumpkin puree, salt  and oil and mix well.

Add to it half the maida and beat vigorously.

The mixture should be very loose and sticky.

Now add the remaining maida and knead very well for 10 minutes with hands.

You will get smooth and elastic dough.

If the dough is still sticky you can add more maida.

Now apply oil and make a ball of the kneaded dough.

Keep the dough in a big greased bowl and plastic wrap it.

Keep it aside for 1 hour till it becomes double in size.

Now punch and knead the dough well and keep it it greased bread tin.

Let the dough again rise for 45 minutes.

Bake the bread in a preheated oven at 200 degrees for 1/2 an hour or till it is done.

When baked the bread top becomes hard and when pressed with finger it should spring back.

This is an indication that the bread is perfectly baked.

Slice the bread when it is completely cooled.









Tuesday, 15 October 2013

Raj Kachori ( For Indian Cooking Challenge)


Raj Kachori is a very popular Rajasthani Chaat food. In Mumbai I usually have it at Tiwari's Juhu . Its one of the most delcious chaat item I have had . This month Srivalli challenged all the members of  Indian-Cooking-Challenge with this Raj Kachori and thus I got an opportunity to try out my favorite chaat at home. This was the yummiest treat I have made so far.

This Raj Kachori is actually a big Puri filled with pulses and chutneys and finally topped with curds and sev. This crunchy snack was a super hit and was very filling . Actually no one can have more than one as it is almost like a healthy and filling meal. But still we all let ourselves go for the second helping.

Though the making of this dish was very time consuming it is worth all the efforts as when the final dish comes in front of you, its just irresistible . This dish needs lot of advance planning like making the dahi wadas, soaking and sprouting the moong and finally boiling them, then making of papdi, boiling potatoes , making chutneys etc. So plan the dish well in advance.









For Kachoris  :

1 cup ...................maida
2 tbsp..................rawa ( semolina)
2 pinch ...............baking soda
1/4 tsp................salt
2 tbsp.................oil

Method :

Mix every thing well.

Knead a firm dough with just enough water and keep aside for half an hour.

Make balls and roll into a big size puri.

Heat oil in a kadhai and deep fry till they puff up.

Fry on low heat till crisp and remove and cool.

For the Papdis :

2 tbsp...............besan
2 tbsp...............maida
1/2 tbsp............oil
1/4 tsp..............jeera
salt

Method :

Mix all the things and knead a semi soft dough.

Roll out small puries ( the size of sev puri).

Prick them with a fork ( to ensure that they don't puff up while frying).

Deep fry in oil till crisp and keep aside to cool.

For the Dahiwadas :

1/2 cup .................urad dal
2 cups...................thick curds
2 tbsp...................sugar

Method :

Wash and soak the urad dal for 4 to 5 hours.

Whip the curd and sugar till smooth and chill.

Grind it in the mixer with as little water as possible.

Heat oil and drop small wada in it and deep fry.

Soak the wadas in water for 10 minutes.

Now squeeze out the water and dip them in whipped curd and chill till further use.

Other Fillings :

2 ....................potatoes ( boiled , peeled and cubed)
1 cup.............moong ( sprouted and half boiled)
1 cup............khara boondi

Chutneys :

3 to 4  cups...............thick curd ( sweetened , whipped and  chilled )
1 cup........................tamarind dates chutney  ( see the recipe here )
1 cup.......................green chutney ( see the recipe here )

To sprinkle :

Cumin - coriander powder
Kala Namak
Chilly powder
Pepper Powder
Sev ( the yellow variety used in bhel puri)
Pomegranate seeds ( optional)
Chopped coriander leaves (oprional)





How to Assemble the Kachori :

Tap on the top of the kachori so that it opens up and slowly widen the opening.

Now one by one add 2 to 3 small dahiwadas, 2 papdis crumbled, potatoes, boondi and moong.

Now add a tbsp each of tamarind and green chutney.

Finally fill the puri with whipped curd.

Now sprinkle the masalas and powders as per your liking.

Finally sprinkle some sev., pomegranate seeds and garnish with coriander leaves.

Serve immedietely.






Sunday, 13 October 2013

Pumpkin Truffle Pops ( For Groovy Gourmets)


As every one is aware this is the month of Halloween and so Groovy Gourmets selected Halloween treats as the  theme for this month.

We were supposed to prepare somthing spooky for the event and I tried making these pops. Though I tried hard to make the faces scary I somehow ended up with these funny n cute looking faces and loved them popping in our mouth.

 As Halloween is incomplete without pumpkin treats I decided to make this pops with pumpkin. These Pumpkin pops are very easy to make and a great  fun to have for both kids as well as adults.

They taste very delicious and can be kept for few days in fridge.









Ingredients :

1/2 cup................pumpkin puree
1pack...................digestive biscuits ( I used digestive marie )
1/2 cup..................instant milk powder( I used Nestle)
1/4 cup..................sugar
1/4 tsp..................nutmeg powder
1/4 tsp.................cinammon powder

Chocolate Cover :

100 gm ................bitter chocolate ( Used Morde brand)
2 tbsp..................coffee powder
2 tbsp..................sugar
1 tbsp..................unsalted butter



Method for the pops :

Grind together marie biscuits, sugar and milk powder .

Add the puree, cinammon powder and nutmeg powder to it.

Now grease your palms with little butter and make small lemon sized balls of this mixture.

Keep the balls in fridge for about 1 hour .

Mine were in fridge for almost whole day.





Method for the chocolate sauce :

In a thick bottomed small vessel mix all the ingredients given for sauce.

Keep them stirring continuously on a slow flame .

Let the chocolate melt and coffee powder mix properly.

Remove from gas when thick and cool it.

Dip the chilled pops in this sauce and again keep them in fridge.

You can have these yummy pops as they are or can make eyes or mouth with icing if you want.





Also Sending this entry for the following events : 

diwali-special-dishes 

Halloween event  

lets-cook-with-pumpkin 

  dish-it-out- ( sugar - butter ) 

spotlight-festive event 












Aleev Kuvale Randho ( Garden cress and Ashgourd Halwa)


Aleev or Garden cress is a treasure house of  iron as well as omega 3 fatty acid and so should be regularly consumed for health benefits.

I was actually making Ash gourd halwa which is a very traditional sweet halwa known as Randho in Konkani  and was thinking what to do with the garden cress seeds  which were sitting in my pantry since long and suddenly decided to combine them both into this delicious halwa. Thus this fusion halwa was born.

It was no doubt a very delicious sweet relished by all and neverthless a guitly free dish. Today being the second sunday I planned to post this yummy sweet for lets-brunch-on-sundays  event started by Priya Suresh  and Veena  . It would surely make a healthy and yummy after brunch treat.




Ingredents :

1/2 cup ....................aleev ( Garden cress seeds)
2 cups....................peeled and grated Kuvale (ash gourd)
1 cup ....................sugar
3 to 4 tbsp..................milk powder ( or fresh cream )
1 tbsp......................almond slivered
1 tsp..........................cardamom powder
1 tbsp ......................ghee



Method : 


Wash and remove the skin and seeds if any from the ash gourd and grate it.

Soak the aleev in water (coconut water gives a better taste) for 1/2 an hour.

The size of aleev seeds will become double and semi transparent .

In a non stick pan add 1 tbsp ghee and stir fry grated ash gourd.

When it gives out lovely aroma add soaked aleev and stir for 5 to 10 minutes .

Now add sugar and keep on stirring till the mixture thickens and leaves the sides of the pan.

Add milk powder and cardamom powder .

When the mixture starts leaving the side of pan spread it on a greased plate.

Add slivered almonds , mix well and spread on a greased plate.

Refridgerate the plate for 3 to 4 hours and then cut into desired shapes if wanted.





diwali-special-dishes

  dish-it-out- ( sugar - butter ) @  nivedhanams

spotlight-festive event

WTML - OCT  @ asiyama



















Friday, 11 October 2013

Pear and Pomegranate Shake ( For C C Challenge )


Hi all ,

I am super excited to post the very first dish for Cooking From The Cookbook ( CC ) Challenge .

 And just don't believe my luck that yesterday I recieved a book Burgers & Smoothies from Gayathri  as a winning prize for her WTML ( walk-through-memory-lane) event for my dish idli-burgers-with-moong-cutlets . Thanks a lot Gayathri for such a lovely book.




Coming back to this lovely CC challenge - it is started by a well known blogger Srivalli   and if interested you can get more information from here . This challenge is all about cooking from a cookbook or handwritten notes.

I have a really huge drawer full of various cookbooks and handwritten diaries and bound books containing xerox of newspaper and magazine cuttings . So I found this as a great way to use all my notes and cookbooks .Hence decided not to lose this opportunity.

So when one more lovely book - Burgers & Smoothies ( from Tarla Dalal ) was addend to my collection I couldn't resist myself and immediately made this lovely smoothie from pomegranate and pear as luckily I had both the fruits ready in my house.






Ingredients :

1 ...................Pear
1...................Pomegranate
1/2cup ............chilled milk
1/2 cup ...........chilled fresh thick curds
2 tsp................sugar





Method :

Peel the pomegranate and separate the seeds and chill them in fridge.

Also chill the pear , cut it remove the seeds and roughly chop it in pieces along with the skin.

Now blend everything in a mixer till smooth.

You can add more milk if the smoothie is too thick.

Serve chilled .





Pumpkin Oats Mummy Cupcakes ( for Home Bakers)

Hi everybody,

All of us know that October is celebrated as a Halloween month in many parts of the world  . So undoubtedly our this month's challenge for Home Bakers were some spooky and scary dishes like Mummy Cupcakes, Spooky Witch Finger Cookies and Pumpkin Cookies .

 I made the cup cakes for this event which is started by Priya Suresh  and hosted for this month by Nalini Suresh .

 Though I would have loved to try Witch Fingers I didn't get enough time to make them, but if possible planning to make them in future. The cupcakes were soft , moist and fun to have.....




Ingredients :

1 cup ................Pumpkin puree
1 cup.................oats
1 cup................wheat flour
1/2 cup .............any vegetable oil
3/4 cup..............sugar
1 tsp..................baking powder
1/4 tsp................baking soda
1/4 cup...............milk


Method  for Cupcakes :

Mix all the dry ingredients very well in a bowl.

Mix all the wet ingredients also very well in a separate bowl.

Now add the dry mixture in bowl with wet ingredients and fold gently till just mixed.

Spoon out in greased cupcake moulds.

Bake at 180 degrees for 15 to 20 minutes in a preheated oven.







Icing :

1 cup .....................fresh cream ( I used Rich brand )
1/3 cup.................icing sugar
few.......................choco chips


Method :

Whip the cream and sugar till very stiff.

Put it in a plastic bag and cut a small slit at the bottom of the bag.

Now carefully pipe out the ribbon shapes horizontally on the cupcakes.

Leave the middle of the cup cake blank.

Put two dots of cream in the middle and top them with choco chips for the eyes.







Also linking it to :

Halloween event  

lets-cook-with-pumpkin







Wednesday, 9 October 2013

Rajma Paneer Masala ( For The Potluck )

Nowadays I see to it that I use pulses and legumes almost daily in my diet. They are a store house of proteins and give you strength to repair the wear and tear of your body....

Rajma or kidney beans are very popular and used to make various tasty dishes. Rajma Chawal is a famous North Indian combo and tastes heavenly. I think it is favorite of almost all the North Indians. The mildly spiced Rajma curry with hot plain rice tastes just awesome.

 And so today I have made the same yummy dish for our Potluck Party Event @ - Jagruti's Cooking Odyssey







Ingredients  :

1 cup .................Rajma ( Kidney beans)
2 tbsp................whole black urad dal
200 gm .............paneer ( cut in cubes)
2 .........................onions ( finely chopped )
2 tomatoes............finely chopped
2 tbsp...................ginger garlic paste
1/2 tsp..................coriander - cumin powder
1/2 tsp.................chilly powder
1/2 tsp..................garam masala
2 tbsp...................pure ghee
salt

For the Garnishiing : 

fresh coriander leaves
onion slices


Method :

Soak rajma and urad daal in lukewarm water for 5 to 6 hours.

Pressure cook it till soft ( takes about 20 minutes or 5 to 6 whistles)

In a non stick pan heat ghee add onions and saute till golden brown.

Add ginger garlic paste and saute till the raw smell disappears.

Now add tomatoes and again saute till ghee separates.

Finally add the boiled rajma and urad.

Add all the masalas  and salt and stir till rajma is well mixed with all the masalas.

Add paneer and cook stirring carefully as to not break the pieces.

Cook for 2 more minutes .

Serve hot topped with unsalted homemade butter.

Garnish with corainder leaves and onion slices ( optional).

It goes perfectly with plain hot rice or even with chapatis.








Tuesday, 8 October 2013

Karamani Sundal ( For Tamizhar Samayal)

Known as black eyed beans in english these beans are full of proteins and form a very healthy and delicious side dish for lunch. It can also be had as a snack with some crispy sev sprinkled on top.

In Konkani these beans are called alsande though I will call them Karamani in this post since I am writing this post for Tamizhar Samayal  an event started by Nalini Suresh where we post the authentic Tamil dishes. Though I am not a Tamil I love making different dishes and hence enjoy being a part of this event a lot.

This Sundal or Usali is usually made during Navaratri as an offering to Goddess  Durga . Though the freshly scraped coconuts enhances the flavor of this sundal I did not add it for certain health reasons.



Ingredients :

2 cups ..........................Black eyed peas
1tsp..............................mustard seeds
1/2 tsp........................asefoetida (hing)
2 ..............................green chillies ( cut into pieces)
2 sprigs....................fresh curry leaves
1/2 tsp............................turmeric powder
1 tsp..............................sugar
salt
fresh coconut scraped for Garnishing ( I have not used )
coconut oil to cook





Method :

Wash and soak the beans in water for at least 6 to 7 hours.

Drain the water in which it was soaked and add 1 / 2 cup water to it.

Cook in the pressure cooker till soft ( for about 2 to 3 whistles ).

Now in a pan heat oil  and add mustard seeds.

When they splutter add chillies and curry leaves .

Finally add hing and turmeric powder.

Now add the cooked beans .

Also add salt and sugar and cook for just 5 minutes till all is well mixed.

Garnish with fresh scraped coconut.

This goes perfectly with rotis in the tiffin.







Also linking it to :

WTML - OCT  @ asiyama

Sunday, 6 October 2013

Daal Fry

Pulses and legumes are regularly used in Indian Kitchen in various forms. Most basic variety being different varieties of daals to go with rice, pulavs and parathas.

 We love our Daal mildly spiced and with a flavour of ghee or butter. This Daal fry that I am posting today is one of my favorites and is very easy and delicious daal. Though you can use tuvar daal or masur daal if you want , Moong daal lends this dish a wonderful flavor.

The aroma of ghee or butter  in a hot daal  is enough to  instantly warm up your day during the rains and lift your mood. Try it sometimes with plain hot rice and you will know what I mean........





Ingredients : 

2 cup.................Moong daal
2........................cloves
1/2 inch .............cinnamon
2........................cardamoms
1/4 tsp................cumin seeds
4 to 5................pepper corns
1/2 tsp..............turmeric powder
salt

For the Tempering :

1 small ......................Onion (finely chopped )
4 to 5.......................garlic cloves ( crushed)
2 to 3 .....................cloves
1 inch.......................cinnamon
2 to 3 ....................dry red chillies ( broken into pieces)
2 tbsp....................butter ( I use Amul )

Garnish :

fresh coriander leaves chopped





Method :

Wash the daal and add 2 cups water .

Add all the things given in ingredients list except haldi and salt.

Pressure cook it for 3 to 4 whistles.

Remove from the cooker , add haldi , salt and adjust water .

You can either blend it with a blender or keep it as it is.

Now in a separate vessel heat butter and  add cloves, cinnamon , chillies .

Now add onions and crushed garlic and saute till golden .

Add this tempering to the daal.

Garnish with coriander leaves and serve with rice , pulavs or roti.




Also linking it to :

WTML - OCT  @ asiyama



Wednesday, 2 October 2013

Tarte Flambee ( A French Tarte for IFC - 2)

IFC  or (International Food Challenge ) is an event started by  Sara  & Shobana  where every month we get to post recipes from a specific country .

For this month we were given some recipes from France . This Tarte that I have made is a French Alsacian dish. It is very easy to make though the process may look  a bit complicated and time consuming.

 This is a delicious savory tarte which was enjoyed by all of us .





Ingredients For the base : 

2 cups ...................wheat flour
2 tbsp.....................Maida
2 tbsp....................olive oil
salt
ice cold water


Method  for the base

Mix all ingredients except water very well.

Now add ice cold water and knead a  soft but stiff dough.

Plastic wrap the dough and keep it in fridge for an hour.


Ingredients For the sauce : 

4 tbsp ....................crumbles paneer
4 tbsp.....................sour cream ( or fresh cream)
4 tbsp....................cream cheese ( chenna in hindi)
4 tbsp....................milk
1/2 tsp..................pepper powder
1/2 tsp.................nutmeg powder

Make a sauce by grinding all the ingredients to form a smooth paste for 15 seconds .


To be spread on the top :

1 .........................large onion sliced
6 to 8 ....................mushrooms thinly sliced
200 gm ..................paneer ( cottage cheese ) sliced
1 cup....................shredded cheddar cheese

Saute the onions and mushrooms in 1 tbsp oil till raw smell disappears.




Assembling the Tarte :

Preheat the oven and grease the baking sheet.

Now take out the chilled and wrapped dough and keep it on the baking sheet.

Press the dough with your hands till it fills the greased sheet .



Form a slight border by pinching the edges upwards.

This ensures that the sauces do not spill out while baking.

You can also roll it in a thin rectangular shape.

Spread the sauce evenly on the base .



Sprinkle the sliced onions, mushrooms , sliced paneer and top with grated cheese.

Bake for 20 to 25 minutes till the top becomes golden brown.

Cut in pieces and serve warm with ketchup.












Vaangi Phodi ( Shallow fried brinjal slices )

Sabjis and daals form main dishes in our daily food plate. But there are certain sides which are equally important in our menu. Chutneys, pickles, raitas and pakodas make the plate tastier and more appealing. There is one more side which we Konkanis regularly make and sometimes it overtakes the position of main vegetable dish.

It is Phodi or Kaapa. These are thin slices of vegetables smeared with spiced semolina and shallow fried on a Tawa till crisp. Most often we make potato or brinjal phodi but you can use this same recipe to make phodi of - Sweet potato, Raw banana, Yam, Tendli, Ladies fingers and so the list goes on.

Today I am posting this recipe for the Vegan- Thursday  event started by  Priya.





Ingredients

1.................big Brinjal (egg plant / Aubergine)
1/2 cup...........semolina (rawa)
1 tbsp................chilly powder
1tsp................turmeric powder
1 tsp...............amchur (dry mango powder )
salt
oil for shallow frying



Method
Cut brinjal into round 1/2 inch thick slices.

Sprinkle  salt on brinjal slices and keep aside for half and hour.

Mix all the masala powders with rawa.

Heat the tawa and smear it with oil.

The brinjal will leave water due the salt sprinkled.Drain that out.

Roll them in the dry rawa mixture and shallow fry on non stick tawa.

Turn after 10 minutes and cook till crisp on one side.

Turn over and make the other side crisp too.








Ferrero Rocher Tarts ( For Baking Eggless)

The challenge this month for baking - eggless  was in many ways a hit. This recipe was suggested by Priya of enveetukitchen from the site trissalicious .

We were supposed to make either Frrero Rocher Tarts or Verrines. Needless to say I ended up trying both and immensely enjoyed making it. Half the time I was licking my fingers ( it was inevitable ) .

 Though it was an interesting challenge and did not want to miss it at any cost , it did take me many days to make it . Firstly because I was busy in the first half of the month due to some personal reasons and then the whole process seemed very time consuming so kept postponing making this delicious dessert.

 Finally during this weekend managed making it and was really happy to try it out. Though the tart shells did not come out as per my expectations and more than half of them broke while demoulding them. So
decided to use the crushed tart shells and make verrine cups. Offcourse all were very happy with this decision as according to them the cups did hold more dessert than the cute little shell.


 


Ingredients for Tart base :

2 tbsp...................cocoa powder
2 tbsp...................cold butter ( diced)
2 tbsp..................curds
4 tbsp..................sugar
1/2 tsp.................baking powder
1  n 1/2 cup.........maida



Method for Base :

Mix cocoa powder, butter cubes and sugar with fingers till they resemble bread crumbs.

Now add curds , maida and baking powder and knead till everything just comes together.

Do not over knead this makes the base chewy and not crispy.

Plastic  wrap it and roll into 1 cm thick disc and chill for 2 to 3 hours.

Take a lemon sized lump and press it with your fingers in a greased cupcake mould .

Bake them for 10 to 15 minutes at 180 degrees till crisp and cool completely.

Ingredients for Hazelnut Mousse :

1 cup ...................milk
4 tbsp...................sugar
2 tbsp..................cornflour
2 tbsp..................nutella ( made at home)
5 tbsp.................fresh cream ( whipped till stiff)
2 tbsp................agar agar powder ( it acts like gelatin)
1/2 tsp ................vanilla essence



Method for Mousse :

In 2 tbsp milk mix the cornflour, nutella , agar agar and vanilla essence and keep aside.

Boil the rest of the milk and add sugar .

When the sugar dissolves add cornflour mixture and stir or slow flame till mixture becomes thick.

When the mixture cools add whipped cream and set in the fridge.





Method for Nutella :

50 gm ..................Almonds
50 gm ...................Hazelnut
2 to 3 tbsp.............salted butter
1/2 cup ..................sugar
1/2 cup...................cocoa powder

Roast almonds and hazelnuts till you get a nice nutty aroma.

Grind them in a mixer till you get a fine powder and they start leaving oil.

Add sugar, butter and cocoa powder and grind further till you get a smooth shiny thick mixture.

If you want more flowing consistency you can add more butter.

Store it in fridge and use as needed.



Ingredients for Caramelized Hazelnuts :

50 gm..................hazelnuts
1/2 cup ..............sugar
1 tbsp................water

Dry roast the skinned hazelnuts till light golden in color.

In a thick bottomed pan heat sugar and water .

The sugar will first dissove and then form a thick brown syrup.

At this point add the roasted nuts and mix well till they are well coated with thick syrup.

Cool them completely.

Keep half the nuts as they are and crush half of them for the hazelnut thing.

Ingredients for Chocolate Hazelnut Thing :

2 tbsp..............Nutella
50 gms ...........dark chocolate
2 tbsp..............honey
2 tbsp..............crushed n caramalized hazelnuts

Method for Hazelnut Thing :

Mix nutella, honey and chocolate and heat on a very slow flame.

When the chocolate melts mix everything and add crushed nuts and again stir well.

Remove from flames and let it cool completely.





Assembling the Ferrero Rocher Tart :

Fill the cooled tart shells with mousse .

Spoon out some hazelnut thing on top.

Garnish with whole caramalized hazelnuts and serve.



Assembling the Verrines :

Spoon some crushed tart at the base of a glass.

Spoon out some mousse on it.

Again add some crushed tart.

Add some hazelnut thing on it.

Finally top with whole caramalized nut and serve chilled.