Chocolasia-nine out of ten people like chocolates..The tenth person always lies!!

Eggless Brownies - they belong to the super-soft category !

This I learnt from a Tarla Dalal demonstration.

Maida - 1 cup

Cocoa - ¼ cup

Baking powder - ½ tsp

Soda bicarb - ½ tsp

Powdered sugar - ¾ cup

Milk - 5 tbsp

Melted butter - 5 tbsp

Curds - 6 tbsp

Chopped walnuts - ½ cup

Vanilla essence - 1 tsp

Sieve maida, cocoa, soda & baking powder.

Add other ingredients & mix well with a wooden spoon, making sure there are no lumps

Pour into a greased & dusted baking tray 8” by 8”

Bake in a medium oven 400 deg F till done.

Serve warm with vanilla icecream.

 

MW Museli Bars - Makes a perfect dessert, served with ice cream !

Cooking chocolate 200gms ( 50 + 150 )

Butter 1 tbsp

Honey 3 tbsp

Museli 200 gms

Melt 50 gms cooking chocolate, butter & honey on Hi for 3 mts.

Remove, to that add museli, mix very well & spread on a greased plate.

Melt the remaining 150 gms chocolate in microwave – 2 mts on Hi.

Remove, spread over the mixture , cool & cut.

The entire procedure is done very fast.

Serve with ice cream.

 

No-cook chocolate Brownies - ideally served in summer with ice cream.

Dark chocolate - 100 gms ( grate)

Marie biscuits crushed - ¾ cup

Butter - ½ cup

Condensed milk - ¼ cup

Chopped nuts - ½ cups ( cashew+almonds+walnuts)

Butter paper, greased well to fit 6” by 6” tin

Combine the chocolate and butter in a bowl and melt over a double boiler, stirring at regular intervals, till it resembles a smooth sauce.

Cool & add all other ingredients.

Pour into the greaed tin & set in the refrigerator.

Unmould from the in & cut into wedges.

Serve with sweetened cream or ice cream.

 

Khoa chocolate - for those who prefer less sugar in sweets.

Unsweetened khoa - 400 gms
Or
Grated khoa - 2 cups

Powdered sugar - 1 cup

Cocoa - 2 tsp
Or
Drinking chocolate - 1 tbsp
Or
Chocolate chips - 3 tbsp

Chopped cashewnuts - 2 tbsp

Mix grated khoa, powdered sugar & cocoa thoroughly in a non-stick kadai.

Keep the kadai, preferably over an old tava on the flame.

Cook till a portion taken in hand & cooled, can be rolled quite firm.

Remove & transfer to a greased plate.

Sprinkle nuts on top & press well.

Cool & cut into pieces.

If it softer to cut, roll into balls.

Coat them with desiccated coconut or coarsely powdered nuts.

 

MW MIlk Chocolate - a Jiffy sweet for Deepavali !

Milk powder - 1 heaped cup

Sugar - 1 level cup

White butter - 50 gms (1/4 cup)

Cocoa powder - 1 tbsp

Water - 1/3 cup

Mix milk powder and cocoa and seive .

In a bowl mix water and sugar, stirring well.

Micro Hi for 7 mts, stirring every 2 mts in between to dissolve the sugar.

After 6 mts add butter,stir well and Micro Hi for 1 min & remove.

Test by dropping a drop in cold water - it should roll into a soft ball.

Add dry ingredients , mix well with a hand beater or spatula.

Leave for 5 mts and immediately cut into pieces.

 

Chocolate Cookies - beware, just melts in the mouth !

Self-raising flour - 2 cups

Milk powder - ½ cup

Powdered sugar - 3 tbsp

Soda bicarb - ½ tsp

White butter - 1 cup

Condensed milk - ¼ cup

Dark chocolate (cooking chocolate) - 150 gms

Sieve flour, soda, sugar & milk powder.

Mix butter & condensed milk & beat till light & fluffy.

The consistency should be smooth.

Melt the dark chocolate & cool.

Mix all ingredients to make a dough.

Make balls, flatten & bake in a moderate oven (400 deg F) for 10-12 mts till crisp.

 

Chocolate Oatmeal Balls - Fancy & nut-garnished.

Butter - 6 oz – 183 gms

Brown sugar - 7 oz – 200 gms

Unsweetened chocolate - 60 gms, melted

Salt - ½ tsp

Baking powder - ½ tsp

Maida - 6 oz – 180 gms

Vanilla - 1 tsp

Milk - 50-60 ml

Rolled oats - 140 gms

Chopped nut - 6 oz – 180 gms

Sift together maida, salt & baking powder.

Crem butter first & continue, gradually adding brown sugar.

Add vanilla.

Add maida mixture & milk alternately.

Work in rolled oats, kneading with hands if necessary.

Form into walnut sized balls & top with nuts.

Bake at 350 deg F for 15 mts.

Makes around 3 dozs.

 

MW White Chocolate Fudge - more delicious than sinful !

This is best stored refrigerated.

Grated white (cooking) chocolate - 1 cup

Fresh cream - ½ cup

Butter - ¼ cup (soft)

Icing sugar - ¼ cup

Chopped nuts - ¼ cup

In a casserole, mix & blend butter, sugar, fresh cream & nuts.

MW hi for 2 mts, stirring once in between.

Remove & add chocolate.

MW Hi for 1 mte.

Take out & mix well.

MW Hi for 1 mte.

Transfer to a greased tray & leave in the fridge.

Cut into squares after 4-6 hrs, when it has set firm.
If 1tsp liquid glucose is added with other ingredients, the texture comes out better & firm.

 

Chocolate Icecream (1) - using cocoa

Milk - 500 ml

Cocoa powder - 2 level tbsp

Cornflour - 2 tbsp

Fresh cream - 200 gms

Sugar - ¾ cup

Vanilla essence - 1 tsp

Mix 1 cup of milk with cornflour & cocoa without any lump; blend well.

Heat the remaining milk & when boiling add this paste & simmer to cook well & thicken.

Add sugar & simmer till it dissolves.

Remove & add essence.

When completely cold, add cream & mix well.

Freeze as follows:

Now the following points have to be taken care of to get a smooth texture.(1)Pour into a shallow aluminium container & cover with plastic film . Cover & freeze till just set (semi-set). (2) Now divide the mixture into 2 parts & churn each batch separately in a blender till very smooth- this is very important(3)Return to the shallow container to set again. (4)Once it is well set introduce a coin between the tray & the container to prevent it from becoming hard.The depth should not exceed 1 –11/2” . If you follow the instructions correctly , ice crystals will not be formed. The mixture has to be thick when going into the freezer. Too much of sugar will prevent it from freezing. If you add some milk powder to the milk , it adds a nice creamy texture to the ice cream.

 

Rich Chocolate Cake with eggs- a 40yr old recipe!

Maida - 250 gms

Baking powder - 2 ½ tsp

Cocoa - 50 gms

Butter - 180 gms

Powdered sugar - 180 gms

Eggs - 3

Vanilla essence - 1 tsp

Milk - to mix

Sieve maida, cocoa & baking powder.

Beat butter well & gradually add sugar, beating thoroughly.

Add eggs one by one beating after each addition.

Add essence.

Fold in flour mixture, adding just enough milk to get a dropping consistency.

Bake at 350 deg F for 45 mts- 1 hr till done.

You can use a big square tin (9” * 9”) or a round tin.

Test if it is cooked & remove.

Cool & invert.