Chocolate Sauce/Spread

Ingredients:

Cooking Chocolate (Milk) - 150 gm

Cocoa Powder - 1/2 tbsp

Brown Sugar - 15 gm

Icing Sugar - 1 tbsp

Butter - 50 gm

Oil - 40 gm

Water - 60 mL

Salt - a pinch


Method:

Grate or finely chop the milk chocolate.  I used the pure chocolate (couverture) and not the compound.

Whisk together all the ingredients in a medium sized bowl.

Double boil them (i.e. place your chocolate bowl over a vessel of hot water) and stir well until the chocolate melts and forms a smooth paste.  Do not overheat.

Take off the heat and mix well.

Pour when warm into airtight containers and store.

When warm, it is like a thick sauce and solidifies to a spread when cooled.  If you want it saucy, mildly heat while using.  Else, this serves a very good spread for bread, pancakes, rotis, dosas etc. etc.  This is a chocolate lover's delight and easy to make too.

Replace dark chocolate for milk chocolate if you like the bitterness of it.  Alternatively, equal quantities of dark chocolate and milk chocolate can also be used.  Adjust according to your taste and preference.

Stays good in the fridge for 2 weeks.

Bread Rawa Toast

Source:

Mrs. Bhargavi Dogiparthi


Ingredients:

Rawa - 1 cup

Curd - 1 cup

Red Chilli Powder - 1/2 tsp or as desired

Green Chilli Paste - 1/2 tsp

Salt - 1 tsp

Tomatoes - 1 (finely chopped)

Onion - 1 (finely chopped)

Coriander Leaves (finely chopped) - 1 tbsp

Bread - 10 to 12 slices

Ghee/Oil - To toast


Method:

Mix all the ingredients above (except bread and ghee/oil) together into a thick paste.  Keep aside for 10 minutes.  Apply 1 tbsp of this onto one side of a bread slice and place on a hot tawa (with the paste applied side down).  Toast on low flame using ghee or oil as desired.  Flip over and toast the other side.  When golden brown on both sides, remove from the tawa.  Serve hot with tomato sauce.

Homemade Green Chilly Sauce

Ingredients:

Green Chillies - 200 gm

Garlic - 20 gm

Onions (Finely chopped) - 150 gm

Vinegar - Enough to soak

Salt - 1 tsp

Sugar - 1 tsp

Sodium Benzoate - 1 tsp (optional)


Method:

1.  Soak green chillies, garlic, and finely chopped onions in vinegar and leave it overnight.

2.  Next day, grind the soaked green chillies, garlic, and finely chopped onions to a smooth paste adding vinegar if necessary.  Do not use water at all.

3.  Strain well to remove the seeds and any lumps.  The remnants of the paste after straining can be used in cooking as it has some spiciness left in it.

4.  Heat the extract (the strained portion) for a few minutes until it is just about to boil i.e. it starts bubbling on the sides.  Add salt and sugar and bring to boil.

5.  Remove from fire and fill in a sterilized container/bottle.  Refrigerate and use when needed.

6.  Use sodium benzoate only if you prefer to store the green chilly sauce for a longer time, viz., 3 to 4 months or more.  Otherwise, this step can be omitted.  Take 2 tbsp of the sauce separately and mix sodium benzoate to this portion.  Add this mixture to the rest of the sauce and mix well.  Store in a clean, dry container and refrigerate to use when needed.