PEANUT BUTTER TRUFFLE BALLS

Peanut Butter lovers rejoice!!!!!! Chocolate and peanut butter is a combination that’s hard to beat, don’t you think???? These truffles are a chocolate and peanut butter lover’s dream.  The past couple of weeks, the baking bug has hit and I have done a little catching up on making a few old favourites as well as trying some new treats too. Used this peanut butter balls in my cake which is my first try chocolate truffle cake. These Chocolate Peanut Butter Balls are certainly an old favourite. I know I am not alone when I say that. Healthy real food chocolate peanut butter truffles are a fun, protein-packed, festive treat for the Diwali holidays- with better ingredients than Peanut Butter Balls. A classic treat made with peanut butter and chopped nuts  that is chilled  and are dipped in chocolate. You can use creamy or crunchy peanut butter for this recipe. The truffles are best when served chilled. I bet this candy will be loved by old and young alike. If you are reading this, I can only hope you are heading into your kitchen now. Don’t wait another minute to make these, just do it. This Diwali make it and pack these truffles for your loved ones, they will definitely  top any candy you could buy at a store.

INGREDIENTS:

½ Cup Chopped Cashews, Almonds and Pistachios

¼ Cup Peanut Butter[see notes]

2 tablespoon Desiccated Coconut

 ¼ Cup Chocolate Vermicelli

¼ Cup Cashew Powder

Dark Chocolate Compound

Desiccated Coconut or Colourful Sprinkles for garnishing

METHOD:

STEP 1 – First take a bowl, add chopped nuts in it.

STEP 2 – Add peanut butter in it and mix it well.

STEP 3 – Then add desiccated coconut

and  chocolate vermicelli and mix well using your fingers.

STEP 4 – Now add the cashew powder gradually in the mixture.

If your mixture doesn’t need then don’t add all.[see notes] Try to roll the balls, if able to roll then mixture is ready.

STEP 5 – Divide the mixture into equal portions and start rolling.

STEP 6 – Make small balls with the mixture.

After making all, keep them in refrigerator for 10 minutes.

STEP 7 – By that time melt the chocolate in microwave or by double boiler method. Keep the sprinkles and chocolate ready on your working platform.

STEP 8 – After 10 minutes, remove the balls from refrigerator. Deep them in melted chocolate one at a time.

STEP 9 – Now gently pick it up with a fork and keep on a plate. Likewise, follow the same for the remaining balls.

STEP 10 – Wait for 5-10 minutes to set the chocolate.

STEP 11 – Now roll the peanut butter balls in desiccated coconut or colourful sprinkles. Again refrigerate for ½ an hour.

Your peanut butter balls are ready to serve.

NOTES: For better result and crunch use crunchy peanut butter.

My mixture is ready with half of the cashew powder. So don’t add the whole at a time.

VEG MALAI KEBAB

Today I am going to share how to make Paneer and Veggies Malai Kebab. True to its name, these kebabs are soft, melt in mouth and delight creamy paneer kebab recipe which is easy and quick and also restaurant style. Here the milk powder give a little sweet and rich taste to your kebab. These malai kebab has a nice moistness due to the paneer I have used in it. You can use homemade paneer instead of store brought. Serve malai kebab hot with spicy mint chutney and tangy tomato ketchup as a starter for any party either for kitty party or children birthday party.

INGREDIENTS:

1 Cup Grated Paneer [cottage cheese]

1 Potato, boiled and grated

½ Cup Milk Powder

1 “ Ginger, finely chopped

1-2 Green Chillies, chopped [adjust accordingly]

1 Medium Sized Onion, chopped

1 teaspoon Garam Masala Powder

1 teaspoon Chaat Masala Powder

1 tablespoon Chopped Coriander Leaves

1 tablespoon Rice Flour, for binding purpose

Salt to taste

Oil / Ghee for shallow frying

METHOD:

STEP 1 – In a mixing bowl, add all ingredients and mix well. Adjust the spices, if needed add more.

STEP 2 – Make sure that  all spices are mixed with potato and paneer.

STEP 3 – Make a smooth dough with the ingredients. Keep aside.

STEP 4 – Heat a non-stick pan on low heat.

STEP 5 – Divide the dough in equal portions. Use some oil to grease your palms.

STEP 6 – Roll the dough and make small and flat kebab using it.

Make all the kebab and keep aside.

STEP 7 – Heat the pan with 1 teaspoon oil. Shallow fry the kebab on low-medium flame till crispy and golden brown.

STEP 8 – When done from one side, gently flip the kebab and fry from the other side.

STEP 9 – Now remove it gently on a kitchen towel/ tissue paper to remove excess oil. Serve them hot.

Serve hot Malai Kebab with mint chutney, tomato ketchup or any of your favourite dip.

CHOCOLATE TRUFFLE SAUCE

Truffles or Truffle Sauce are one of those one can’t resist. Today I am back with the recipe of truffle sauce which I made for my cake recipe. Used it to garnish my cake. You can use this truffle sauce for cakes, mousse or any dessert. Here just you need to make the truffle sauce one day before if you are using for your ckae. Make it and cool it completely before using it. Let it chill and set in the refrigerator overnight. The next day, remove from fridge, let it sit at room temperature for half an hour. Now it is ready to use for your desired recipe. You can make truffle balls out of this , which I will share some other day.

INGREDIENTS:

1 ½ Cup roughly chopped Dark Chocolate Compound

1 Cup Fresh Cream [here I used Amul Cream]

METHOD:

STEP 1 – Heat fresh cream in a sauce pan and boil it on a medium flame for 2-3 minutes.

STEP 2 – Now switch off the flame, add chocolate compound to it

and let is keep aside for sometime without disturbing it ,[just for 2-3 minutes] then mix it.

STEP 3 – Mix it till it becomes smooth and shiny.

STEP 4 – Allow it to cool completely. Transfer it to an air tight container and store in refrigerator and use as needed.

INDIAN STYLE SPICY FRENCH TOAST

This is something that everyone would be quiet familiar with and would love to much upon. The other day when I was quite bored with the regular household chores and wanted to give myself a break, I just couldn’t think of a thing to do. I made these for one Sunday breakfast and they came out so fluffy and delicious. The best part is that they actually didn’t smell eggy at all. Here I used totally our Indian spices for my recipe. This is quick, easy breakfast recipe that can be made in a jiffy. Just takes about 10-15 minutes. All you need is eggs, which are mostly available, herbs and bread. Mostly I make this for my younger daughter who is not much fond of regular Indain breakfast dishes like Poha and Upma. Earlier I have shared one recipe which is an eggless version of toast that is rawa toast. This recipe gives the same texture like that of Rawa Toast. I always love to add tomato in most of my makings because I like the taste and texture which tomatoes bring to the dish. However, you can skip them and even the onions, if you prefer and just make a plain spiced toast. Veggies can be added as per our choice. So let’s move on to the recipe. Do try it and share your views about it.

INGREDIENTS:

4 Bread Slices

 2 Eggs

¼ Cup Grated Carrot

2 tablespoon Onion, chopped finely

½ Tomato, chopped finely

2 Green Chillies, chopped

1 tablespoon Chopped Coriander Leaves

½ Cup Milk

1/2 teaspoon Red Chilli Powder

1/2 teaspoon Turmeric Powder

Salt to taste

¼ teaspoon Chilli Flakes [optional]

¼ teaspoon Mixed Herbs [optional]

Oil / Butter for making French toast

METHOD:

STEP 1 – Take a bowl, whisk egg and milk together in it.

STEP 2 – Add chilli flakes, turmeric powder, red chilli powder, salt and dry mixed herbs

and mix well.

STEP 3 - Add all veggies and salt in it and mix well. Don’t add butter or oil.

STEP 4 – Pour the mixture in flat plate so that we can dip the breads in the mixture.

STEP 5 – Heat a non-stick tawa on low flame.

STEP 6 – Cut the bread slices diagonally.

Dip each bread slice piece in the egg mixture.

STEP 7 – Coat the bread on both sides well.

STEP 7 – Add butter to heated up tawa. Place the bread and toast on both sides till golden brown.

STEP 8 – Likewise, do it with rest of the bread slices, remove and serve hot.

Serve hot with tomato ketchup and enjoy.

NOTES: You can add chopped bell peppers to the egg mixture.

INSTANT HOMAMADE MAWA WITH MILK POWDER

Most of the sweets or mithai calls for mawa  or khoya. This is very simple recipe of making instant khoya at home. My mother used to say, don’t buy khoya from outside during festivals because there are more chances of adultrations during those days because of huge demand. You can make traditional homemade khoya at home if you want but its very time consuming. Now a days if someone ask me to choose one then I will go for instant mawa as it is quick and easy to make.  I tried this recipe first during Ganapati Festival as I want to make Khoya modak and khoya pedha for Prasad for my Bappa. This is normal gas stove recipe but you can make it in Microwave also which is again very instant recipe which I share some other day. Instant khoya/ mawa is prepared by using milk powder which is really best way to make mawa at your home very conveniently. If you are thinking of making a sweet dish with mawa for today’s dinner but coul not manage to find it any where? Don’t panic! Try this easy, quick and instant recipe of mawa at your home. So here is the detailed recipe for making instant milk powder mawa / khoya at home with step-by-step pictures. 

INGREDIENTS:

1 Cup Milk Powder

½ Cup Milk

¼ Cup Fresh Cream[see notes]

2 tablespoon Butter

METHOD:

STEP 1 – Heat a non-stick pan on low flame. Add butter to it. Allow butter to melt.

STEP 2 – After melting butter, add fresh cream to it. Mix well and cook it with continuous stir for 1-2 minute.

STEP 3 – Now add milk in it. Combine milk with the cream mixture. Keep stirring continuously otherwise the mixture will stick to the bottom.

STEP 4 – Add milk powder and mix it well with the pan mixture. Add milk powder gradually and not at one time. No lumps should be there.

STEP 5 – Cook the mixture until it gets thickened. It gets collected together to form a ball.

STEP 6 – When the mixture turns thick and get collected in the center like a dough, it means mawa is ready.  Switch off the flame.

STEP 7 – Remove it in a plate and let it cool down completely.

 After cooling completely mawa is ready to use for making mawa burfi, mawa pedha, mawa dry fruits laddoo, mawa coconut laddoo, and many other sweets.   

NOTES: If you don’t have cream, then no worries, you can use butter and milk.

Increase the quantity of butter, i.e. take 4 tablespoon butter.

Use always unsalted butter for making mawa.