No Bake Choco Ribbon Cake

In my mother's place we have been making this no bake choco cake ever since I remember. It is a rich yummy moist and we as kids liked it a lot.The beauty of this is that it is absolute easy and takes hardly anytime and almost zero ingredients...I never thought I would post this on my blog unless I came across the event at Aparna's blog which sounded super exciting and I decided to make this today. My 4 year old and his friends absolutely loved this. Here is the recipe:

Ingredients:

ParleG/Glucose Biscuits - 10 pcs
Chocolate Powder - 4tbsp
Powdered Sugar - 3tbsp
Butter - 2tbsp
Whipped Fresh cream - 1/4 cup
Milk - 4tbsp
Tutti fruity/Nuts for decoration



Method

Take one biscuit and dip it in the milk
Remove from milk and place on a plate
Dip another biscuit and place it over the first biscuit vertically
Repeat this till all the biscuits are placed on top of one another
Lay it down horizontally, it should look like a loaf
Now mix the powdered sugar, cream, chocolate powder and butter to form a smooth mixture
Spread this mixture evenly over the biscuit log.
Sprinkle the tutti fruity/nuts over this
Set in the refrigerator for 1/2 hour to 1 hour
Take out and cut into pieces just before serving

Fish Head in Chana Dal

I had never known of this kind of ghonto but on my trip home this time, learnt this from a friend. When I tried this I just fell for it all over again. SoI decided to share this one.


Muri Ghonto (Dal/Lentil version)

Ingredients-
Fish head
Split gram dal - 1 cup
Onions - 1 large (made into a paste)
Cloves -4
Green Cardamoms - 4
Green Chilly - 2
Garam Masala/ Hot Spice Mix - 1/2 tsp
Turmeric powder -1 tsp
Salt to tast
Ghee


Method
Mix the fish head with garlic paste, salt and turmeric and deep fry in oil
In a pressure cooker, cook the chana dal till done
Heat 1 tbsp of ghee in a kadahi/wok
Add the cloves and cardamoms to the oil
When they start spluttering, add the onion paste
Fry till onion changes color to pink
Add the fish head to this
Use the spatula to lightly break the fish
Fry for a while and add the Chana Dal and green chilly
Cover and let it simmer for a while.
Add the garam masala and let it cook for some more time
Remove from heat when the aroma of fish starts filling you
Add 1 -2 tsp of ghee and serve with rice/roti
It is a perfect comfort food and gets done real quick

Paneer Tikka

The foodie that I am and the love for non veg food never made me realise how tempting can vegan food get at times. Long time back it just happend once that I was on a strict vegetarian diet regime and was to attend a dinner. Not knowing what exactly would be best to eat I thought of trying most things brought to the table.
The Paneer Tikka they served was out of the world...and here I was next day in the office, googling paneer tikka recipes and not working. I landed upon this recipe and took a print. It lay there in my recipe file since then waiting to be made..until I upon the event here.



However the recipe has changed as I am bad at following instructions to the point. Here is the paneer tikka recipe I made tonight. I made it in the OTG I use for all barbeque items.

Ingredients

Paneer -250 gms
Capsicum - 1
Onion - 1
Red chilly Powder - 1 tsp
Turmeric Powder - 1 tsp
Curd -1/2 cup
Fresh cream - 1/4 cup
Ginger paste - 2 tsp
CuminPowder - 1 tsp
Coriander Powder - 1 tsp
Lemon Juice
Salt to taste



Cut and cube the paneer and set aside
Cut the Capsicum and onions into cubed pieces
For the marinade: mix the curd, cream, coriander cumin chilly , turmeric powder, salt and ginger paste.
Dice in the paneer, capsicum and onions
Add the lemon juice
Leave to marinade for 3-4hours

To make the tikkas:
Preheat the oven
Add the paneer, onion and capsicum on skewers
Roast at 150 degrees
Remove from the skewers
Sprinkle some chat masala/tandoori masala
Serve hot with coriander chutney

One big change I did in the recipe is that it called for potatoes and well as bread slices, I chucked those. I didnt do it in the girddle as the recipe asks to but did it on the skewers like I do the chicken tikka or boti kebabs. The result was delicious melt in the mouth paneer tikkas.
The following is the book marked page:

Prawns

Fried Prawns

Ingredients:

Prawns - 1/2kg
Eggs - 2
Cornfour - 1tbsp
Ginger Garlic Paste - 4 tsp
Coriander Powder - 1tsp
Red Chilly Powder - 2tsp
Cumin Powder - 1 tsp
Juice of 2 lemons/ or 2 tsp vinegar
Salt to Taste
Oil for frying



Method:

Wash and clean the prawns
Add all the ingredients except oil to the prawns and mix well.
Leave to marinade for 1 to 2 hours
Heat oil in a pan
Roll the prawns in the bread crumbs and deep fry on medium heat
Remove from heat
Sprinkle Tandoori masala (optional)
Serve with Onion slices and chutney

Murir Ghonto (Fish Head Rice)

Muri Ghonto


This recipe was passed on to me by a friend a couple of years back and I had made it then. However, I lost the recipe but did remember the method. I thought of giving this a try a few days back and it came wonderfully tempestuous. Here is what I did

Ingredients

Head of 2 rohu fish
Rice - 1 cup
Onions - 2 med sized
Ginger Garlic Paste - 2 tsp
Bay Leaf - 2
Cloves - 4
Green Cardamoms- 2
Chilly Powder - 1 tsp
Green Chilies - 2 slit
Turmeric - 1tsp
Salt to taste
Ghee- 2 tsp
Oil for frying

Wash the rice
Now clean the fish head and rub a little salt and turmeric
Grind onions to paste

For the rice:
Heat ghee in a pan
Add the rice and fry till the rice changes color to pinkish gold
Set aside

For the fish:
Heat oil in a pan and deep fry the fish head
Remove from heat

For the ghonto:
In the remaining oil crackle the bayleaves, cloves and cardamoms
Add the onion paste
Fry for a while till onion turns pink
Add the ginger garlic paste
Now add the fish head to this
Break the fish head while frying
Add the rice and fry for sometime
Add water and cover and cook
Remove from stove once the rice is done
Add a spoonful of ghee before serving