Chocolate Glaze

From : http://www.food.com/recipe/chocolate-glaze-that-hardens-when-cool-155392

Ingredients:
Yield:
1 cup Units: US | Metric

2 tablespoons melted margarine or 2 tablespoons oil
2 tablespoons unsweetened cocoa
2 tablespoons hot water
1 cup confectioners' sugar
1/2 teaspoon vanilla

Directions:
1 Combine melted margarine or oil, cocoa, and hot water.
2 Blend in confectioners' sugar and vanilla.
3 Pour or spread on brownies or cake.
4 Glaze will harden when cool.

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Chocolate Custard

From : http://www.zeekhanakhazana.com/recipe/chocolate-custard

INGREDIENTS

• Butter as required
• 1 cup crushed digestive biscuits 
• 2 tbsp butter 
• ½ cup readymade vanilla custard 
• ½ cup chocolate sauce 

For garnish

• Whipped cream as required
• Fresh cherries as required
• Powdered sugar as required

METHOD

• Grease a mould with butter.
• In a bowl add crushed digestive biscuits and butter and mix. Add it to the greased mould and make a base.
• Keep it in the freezer to set for 10 mins.
• Once it has set, add the readymade vanilla custard and make a layer in the mould.
• Add chocolate sauce and spread it evenly. With a fork, create designs on the chocolate sauce.
• Keep it in the freezer to set for 10 mins.
• Once it has set, de-mould the chocolate custard and decorate it with whipped cream.
• Garnish with fresh cherries and sprinkle powdered sugar on top.
• Chocolate Custard is ready to eat.

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White choc cheesecake with port syrup cherries

From : http://www.taste.com.au/recipes/18692/white+choc+cheesecake+with+port+syrup+cherries?ref=collections,christmas-desserts

Ingredients
Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream
Port syrup cherries
185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted

Method
Step 1
Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Step 2
Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Step 3
Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Step 4
Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Step 5
Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Step 6
Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.

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Choc ripple cake

From http://www.taste.com.au/recipes/25214/choc+ripple+cake?ref=collections,christmas-desserts

Ingredients
500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method
Step 1
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2
Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3
Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set.

Step 4
Just before serving, sprinkle with grated chocolate.

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Chocolate Barfi

http://post.jagran.com/sakhi-chocolate-barfi-recipe-1343817839


Ingredients for Chocolate Barfi

250 ml Condensed Milk 
150 ml Sugar 
100 gm (to taste) Cardamom 
1/8 tbsp Koya 50 gm 
Chocolate powder 25gm

How to make Chocolate Barfi? 
Step 1: Boil milk in a thick bottom pan. Add sugar and reduce the milk.

Step 2: Continuously stir it till it becomes a thick paste. Add condensed milk and chocolate powder.

Step 3: Add cardamom powder and khoya to the mixture and let it cool. Pour the barfi mixture in a square mold till it solidifies.

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WHITE CHOCOLATE BERRY CHEESE CAKE

From : bbcgoodfood
Prep: 25 mins
Plus 6 hrs or overnight chilling
Serves 8
Ingredients
2 x 150g bars white chocolate
2 x 300g tubs soft cheese (we used Philadelphia)
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)

Method
1.Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.
2.Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
3.Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
4.Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
5.To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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3 MINUTE CHOCALATE CAKE

Chef's Name : Tadka Masala
Ingredients3 Tbsp all purpose flour/maida
3 Tbsp powdered sugar
1 Tbsp unsweetened coco
2 Tbsp crushed oreo cookies
1/8 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla extract
3 Tbsp oil / melted butter
3 Tbsp milk (you might require less)



Method
Mix flour, sugar, coco, baking powder and salt in the mug.
Add vanilla, crushed cookies, milk and oil and make the batter.
Make sure that your mug is only half full so that the cake has some space to rise and be fluffy.
Microwave it for 1 minute on the highest power.

Note: The timing may vary according to your microwave setting and your mug too. So insert a knife or toothpick after 1 minute and if it comes out clean your one minute cake is ready, if not then microwave to 30 more seconds. And that's about it, you are done. Now, I know we feel like eating our cakes at that very moment, but wait for a few minutes, just a few and dig into it while it is warm.

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CHOCOLATE ICING

Chef's Name : Niru Gupta
Ingredients1 1/2 cups icing sugar
1/2 cup butter
1/2 cup cocoa powder
1 tsp vanilla
Milk as required (approx. 1/2 cup)

Method
Mix the icing sugar, butter and vanilla in a bowl and beat together to cream it, adding milk when required for smooth movement.
Continue to add milk till a spreading consistency is reached.
Spread over the cake

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SITAPHAL RABDI

SIFY FOOD
Ingredients1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
Courtesy : Saroj Kering

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ROSOGOLLA

SIFY FOOD
Ingredients1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence



Method
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold
running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

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PAL PAYASAM

SIFY FOOD
Ingredients1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method
Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
Let is boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.

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LYCHEE KHEER

SIFY FOOD

Ingredients
1 cup chopped lychee
2 tbsp rice
1/2 tsp. cardamom powder
few drops of kewra essence
1 litre milk
1/2 cup sugar
5 pistachios crushed coarsely
10 almonds crushed coarsely

Method
Coarsely grind the rice
Wash and soak for 30 minutes
Heat milk, bring to a boil
Add rice, stirring continuously, till boiling resumes
Simmer, stirring occasionally, to keep rice from sticking to bottom
Allow rice to cook fully
Add lychee and stir for 5 mins.
Add sugar, cardamom, essence, almonds and pistachios
Stir, simmer for 2 minutes
Serve chilled

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JALEBI

SIFY FOOD
Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle


Method
Sieve 100 gms. maida and besan together. Make a batter using warn water.
Keep aside for 24 hours. Add remaining maida and food colour and more warm water if
required.
The batter should fall easily when poured - Not too thick not too thin, keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling. Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles
about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

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COCONUT DIYAS

SIFY FOOD
Ingredients
4 cups dry coconut powder or fine flakes
1 tin condensed milk
1 tsp. butter or ghee
1/2 tsp.cardamom powder




Method
Empty condensed milk into nonstick or heavy pan.
Add 3-1/2 cups coconut, mix well.
Cook mixture on low heat, stirring continuously.
Do not allow to scald at the bottom.
Cook till mixture leaves side of pan, and forms a soft lump.
Cool a little, till it can be shaped by hand.
Grease palms with butter.
Roll portions of mixture into pingpong sized balls.
Shape carefully into diyas, with a depression and mouth for the wick.
Coat with leftover dry coconut powder to help handling.
Place a thin long sliver of almond or pista at the mouth for wick.
Dot edge with jeera goli or cake balls.
Chill to firm into shape.

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MOCHA COOKIES

SIFY FOOD
Ingredients450 gms. Plain flour
250 gms. Ghee soft, solidified
250 gms. Sugar powdered
40 gms. Cocoa powder
10 gms. Instant coffee powder



Method
Sieve flour once. Add coffee powder and cocoa and sieve again.
Push through all coffee and cocoa from sieve. In a large plate, take ghee, rub ith palms till soft.
Add sugar and rub again till light and creamy. Add flour and mix well with light
hands.
Shape dough into small flat patties. Place on a greased baking sheet.
Preheat oven to 160oC for 10 minutes. Place cookies on central rack.
Bake at 150oC for 10 minutes. Rotate is necessary.
Continue at 140oC for 10 minutes or till light golden brown. Cool completely on
a wire rack before storing in airtight jar.
Serve warm or cold with tea, coffee, shakes, etc.
Variation: Add chopped walnuts, chocolate chips, or even dessicated coconut
flakes, if desired. Add while mixing dough.

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CHOCOLATE COOKIES

SIFY FOOD
Ingredients
1 packet glucose biscuits
1 tbsp. cocoa powder
1 tbsp. walnuts crushed
1/2 tin condensed milk
1 tsp. cornflour
1 tbsp. butter, softened
4-5 drops vanilla essence
1/2 cup milk
1/2 cup coconut fine white flakes

Method
Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin. Make a
paste of cornflour, cocoa and half the milk.
Heat remaining milk to a boil, pour into cocoa paste, mix till well blended. Empty
condensed milk, butter, essence into a large bowl. Beat till light and blended.
Add cocoa milk mixture, mix again. Add crushed biscuits and walnuts, mix well.
On a clean dusted surface, press out mixture into a square.
Mark out square piece with a knife. Allow to cool completely. Cut pieces fully.
Place in a tray on greaseproof paper and chill till well set.
Serve chilled. Store in refrigerator till required.

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CASHEW COOKIES

SIFY FOOD
Ingredients
400 gms. plain flour
400 gms. wheat flour
200 gms. cashews, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews or halved cashews
1-2 tbsp. warm milk if required





Method
If ghee if not solidified, then refrigerate for some time. Take in a large deep
plate, run in circular direction with a flat palm.
Rub enough to make ghee white, fluffy and light. Sieve baking powder with
flours. Add sugar to ghee and mix till light.
Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough
seems too dry to hold. Mix with a light hand.
Do not knead too much or make dough gooey. Coarse dough will make better
and lighter cookies. Shape in small rounds, arrange on baking sheet.
Preheat oven to 200oC, before putting in cookies. Press on cashew bit on each
cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden.
Remove, cool on a wire mesh or rack till completely cooled. Store in airtight
container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.

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BUTTER COOKIES

SIFY FOOD
Ingredients
3/4 stick of butter
1/4 cup of sugar
1 cup of all purpose flour
1/2 tsp of cardamom
1/4 cup of almonds
1/4 cup of cashews
1/4 tbsp of baking powder





Method
Add butter, sugar and baking powder in a bowl and blend it very well
To the mixture add powdered cardamom and add flour little by little so that it
blends properly.
To this add powdered almonds and cashews and mix it again.
Take a tblspn of dough and flatten it like a cookie.
Bake it in an ungreased cookie sheet for 350o about 15 mins or till it is golden
brown.

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ORANGE CAKE

SIFY FOOD
Ingredients
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)

Method
Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves.
Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy.
Do not overbeat.
Spread half the cream on the lower half. Put remaining in an icing gun.
Keep in fridge. Save 8-10 segments of orange for topping. Spread remaining over the
cream. Place other half cake on top.
Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream. Pour gelatine in this boundary on the top. Allow to set in fridge.
Decorate by arranged orange segment and cherries. Chill for 1/2 hour before
serving.

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BLACK FOREST CAKE

SIFY FOOD
Ingredients
Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence

Method
Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It
should form soft peaks. Fold in the sugar and essence. Mix gently. Put some
icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3
tbsp syrup of cherries on each half. Allow to soak for 10 minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place the
cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the
chocolate flakes all over and decorate with cherries.

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