Chocolate Bites

Chocolates fit in perfectly with any kind of celebration. Whether it is festival time or party time or just a little celebration at home, chocolates make it special.

This is just an idea that I am sharing. The trick lies in tempering or melting the chocolate correctly.

When you are hard pressed for time, these assorted chocolate bites can be perfect to churn up. Have them in a platter or a bowl for your folks. Everyone enjoys a bite of chocolate!

These are ideal for gifting too and store well up to a month.

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Chocolate Bites

Ingredients

Dark Chocolate or Dark Chocolate Compound – 300g (or as needed)

Assorted roasted nuts – 1 cup

Assorted dry fruits – 1 cup

Pop corns – 1 cup

Roasted Makhana – 1 cup

Different types of  Sprinkles – as needed

Edible gold dust – ¼ tsp

Method:

1.    The main step in this recipe is to melt the chocolate correctly. So, take a vessel to boil water in. Select a glass bowl that will sit on top of this vessel perfectly.

2.    Boil some water in the vessel. The level of water should be such that it does not touch the glass bowl when placed over it.

3.    Chop up the chocolate into fine pieces and transfer them to the (clean and completely dry) glass bowl.

4.    Now lower the heat of the boiling water and place the glass bowl over it. No steam should escape from the sides.

5.    Using a spatula or a metal spoon, keep mixing the chocolate. It will start melting. Turn off the heat when half of it has melted. Keep mixing and melting the chocolate over the pan of water till it has melted completely.

6.    Remove from heat and dip the assorted nuts and fruits into the chocolate to coat them well. Shake off the excess and keep aside on a tray lined with butter paper.

7.    While the chocolate is setting, use the sprinkles to decorate them. Then set them  in the fridge for a few minutes to set.

8.    The chocolate bites may be stored in an airtight box for a month. If it is hot and humid, remember to store the box in the fridge.

© Rinki’s Kitchen 

Chickpea Nuggets Salad

A meal or snack time…anytime is a good time for a salad. To make a salad healthy and filling at the same time, it must have a variety of vegetables in it and a little something extra.

Here, I have used chickpea nuggets for the protein component. The nuggets are really easy to make and pack in a lot of flavor from the spices. It’s a delight to bite into them.

Yes, a lot of times they just vanish due to snacking even before the salad has come to life!

Keeping the chopped vegetables refrigerated ensures that they remain fresh and crispy. Use the vegetables that you like to eat. Just build the salad according to your taste.

Using a jar to make the dressing is a superb idea and I almost always make them that way. Put everything in, shake it up and you have a dressing. The left over may be stored refrigerated in the jar itself.

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Chickpea Nuggets Salad                             Serves 2 to 3

Ingredients:

For the nuggets (makes 12 nuggets)

Boiled Chickpea /Kabuli chana – 1 cup

Garlic – 2 to 3 cloves

Spices(Chaat Masala – ½ tsp, Garam Masala pdr– ¼  tsp, Cumin pdr – ½  tsp)

Onion – 1 tblsp (very finely chopped)

Fresh bread crumbs – about ½ cup

Salt – to taste

Oil – ¼ cup

For the salad

Iceberg Lettuce – 1 cup heaped (roughly chopped)

Capsicum – 1medium (sliced)

Tomato – 1 medium (sliced)

Cucumber – 1 (sliced)

Onion – 1 medium (sliced)

Baby radish – 6 to 8

Olives – 12 to 15

For the dressing

Mayonnaise – 2 tblsp

Mustard – 2 to 3 tsp

Lemon juice – 1 tblsp

Extra virgin olive oil – about 1/3 cup (or as required)

Sweet chili sauce – to drizzle on top

Sea salt – to sprinkle on top

Method:

1.    Wash the vegetables thoroughly. Roughly chop the lettuce and put it in a bowl of water in the fridge. Slice the capsicum(remove the seeds), tomato, cucumber(peel it if you want) and onion. Trim the leaves and roots of the radish and cut them into half lengthwise.

2.    Put the sliced veggies into an airtight box or cover with cling wrap and keep them in the fridge till it’s time to make the salad.

3.    Drain the chickpeas and add them to a mixer jar. Add in the garlic and grind to a smooth paste. Use a little of the chickpea water (from boiling) if required.

4.    Take it out into a bowl, add in the spices and salt to taste. Add in the finely chopped onions and 1 tblsp of bread crumbs. Mix well to combine.

5.    Use a teaspoon to scoop out the chickpea mixture. Shape it into a nugget and roll it in some bread crumbs to coat it well. Keep aside. Make nuggets out of the entire mixture. Rest the nuggets in the fridge for 15 to 20 mins.

6.    Heat a pan or a grill pan. Fry the nuggets with very little oil, just to get some colour on them. Drain on absorbent paper.

7.    To make the dressing just put all the ingredients into a small jar and shake it vigorously.

8.    To build the salad, arrange the lettuce leaves (wipe them dry) at the base and then just add in the other veggies on top. Add in the radish and the olives. Finally, add in the chickpea nuggets (4 to 6 per person, if it’s a meal).

9.    Drizzle over the dressing and some sweet chili sauce. Sprinkle some sea salt. Serve immediately.

© Rinki’s Kitchen 

Rice Custard Layer Pudding

Rice layer pudding served in glasses is an amazing dessert that’s really simple to make.

This custard recipe is inspired by the kheer or payesh or payasam recipe. My son who doesn’t like payasam made with rice drove me to try out something different.

I use readily available ingredients at all times. Hence, the saffron, rose and coconut flavouring. The cooked custard takes on the added flavor perfectly and along with the fragrant Govind Bhog rice, creates a heavenly taste.

Mixing the flavours in one serving makes the dessert really interesting. You may keep it a single flavor if you like.

This is a really simple recipe that can be made ahead.

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Rice Custard Layer Pudding                       Serves 4 to 5

Ingredients:

For the custard

Govind Bhog / Basmati Rice – 1/8 cup or 2 ½ tblsp

Milk (full cream) – 500 ml

Castor Sugar – 1 ½ tblsp or to taste

Condensed milk – ¼ cup

For the biscuit layer

Arrowroot/Digestive biscuits – 12 to 14

Melted butter (unsalted)  – about 4 tblsp or as needed

Powdered sugar – 2 tblsp (optional)

For the flavouring

Rose syrup – 2 to 3 tsp

Saffron – a large pinch soaked in 1 ½ tblsp of warm milk

Coconut milk powder – 1 tblsp soaked in 1 ½ tblsp of warm water

Almonds – a handful (split in half)

Raisins/Kishmish  - a handful

Method:

1.    Wash and soak the rice in water for 2 hours. Grind it to a smooth paste.

2.    Pour the milk into a broad pan. Keep it on low heat. Add in the rice paste. Cook stirring continuously on low heat till the custard thickens. Should take 7 to 10 mins.

3.    Add in the condensed milk and mix it thoroughly. Now, add in the sugar and cook till the sugar dissolves completely. Turn off the heat and let it cool down to room temperature. (For best results, strain the custard while still warm)

4.    Keep it in the fridge to chill.

5.    Grind the biscuits (mix in the sugar if using) and add in some melted butter. Mix well. Add enough butter to get a moist crumb mix. Keep aside.

6.    Take out the custard from the fridge and divide it into 3 equal parts. To one part add the rose syrup, to the second part add the saffron milk and to the third one add the coconut milk. Mix well to combine thoroughly.

7.    Take your glasses, add in 2 tsp of the biscuit crumb at the base of each. Use the spoon to make a ring on the edge. Put it in the fridge to chill for 10 mins.

8.    Once out , add in some custard (about 2 tblsp) into each glass. (use a different flavor in each) Spread it out to cover the lower layer completely.

9.    Top it with another layer of biscuit crumbs and then and in chopped nuts and raisins. Finish off with another layer of custard on top. (Have fun using 2 different flavours of custard in one glass or use one flavor only)

10. Chill in the fridge till it’s time to serve.

PS: Decorate with edible silver balls or silver leaf.
© Rinki’s Kitchen 

Pull Apart Pizza

Pull Apart stuffed bread are very popular. They are not only delicious but engaging too.

From garlic pinwheel buns to cinnamon buns, I make a lot of these bread varieties. Any leftover vegetable or rajma or channa all go into my breads.

Pizza being a family favourite, I planned to make this pull apart bread as a snack for tea time. I used pizza sauce from a bottle (store bought) and whatever I had. If you are making it for a party, then make sure to consider other toppings for the pizza too.

This is one dish that I say is very engaging. It draws everyone near it and has them reaching out for more helpings. If you talk about bonding over food, then this dish hits the right spot!

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Pull Apart Pizza Strips                                Makes 24

 

Ingredients:

All purpose flour – 1 cup

Whole wheat flour – 1cup

Vegetable oil – 2 tblsp (+ a little extra for kneading)

Salt – to taste (or about 2 tsp)

Dry active yeast – 2 ½ tsp

Sugar – 2 tsp

Luke warm water – ¾ cup (+ a little if required)

 

For the pizza topping

Pizza sauce/ tomato ketchup – ½ cup

Mozzarella grated – ¾ cup

Capsicum chopped – ½ cup

Olives chopped – 12 to 15

Dry basil – to sprinkle on top

Method:

1.    To the yeast add in the sugar and about ½ cup of luke warm water. Mix thoroughly, sprinkle some all purpose flour on top and keep aside for 5 mins. Mix again after 5 mins. You will notice bubbles appearing at this stage. Keep aside for another 5 mins.

2.    In the meantime, mix together the flours, salt and vegetable oil thoroughly. Pour in the now active yeast mixture into the flour. Mix well. Add the remaining warm water and knead a soft dough.

3.    Take the dough out on an oiled surface and knead for 5 to 7 mins till it becomes smooth. Keep the dough in an oiled bowl. Cover it and let it rest for an hour or till it is double in size.

4.    Take the risen dough out and knead it lightly. Divide it into 4 equal portions.

5.    Roll each portion (use a little flour ) to an 8 inch circle. Cut the circle into 6 equal wedges.

6.    Apply a little of the pizza sauce on each wedge. Put some chopped capsicum, chopped olives and cheese on the broad end of each wedge.

7.    Start rolling carefully from the broad edge to the pointed one. Once all of them are ready, place them on a greased baking dish. Leave out a little space in between the rolls. Sprinkle some cheese and dry basil on top. Leave to rise for 10 to12 mins.

8.    Preheat the oven to 180 °C. Bake the rolls for 10 to 12 mins.

9.    Let them cool slightly before taking them out on the serving platter. Serve immediately.

© Rinki’s Kitchen 

Potato Marbles

Potatoes are really a popular ingredient for snacks. This recipe is slightly removed from the regular crispy crumb coated potato balls.

These are not only smaller in size … like a marble but also have a melt in the mouth texture. The potatoes are steamed and mashed till they form a thick paste. The moisture in the paste combined with the binding agent acts to provide the smooth melt in the mouth texture.

These potato marbles may be flavoured with almost any herbs or spices. Just get creative and you will end up with a new flavor combination each time!

Loved by kids and grownups alike…this is a super quick and easy snack to make.

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Potato Marble Balls (Snack )                                 Serves 3

Ingredients:

Potatoes – 3 large

Corn flour – 4 tblsp

Coriander leaves (chopped) – 2 to 3 tblsp

Kasuri methi (dried fenugreek leaves) – 1 to 2 tblsp

Garam masala powder – 1 tsp

Red Chili flakes – as per taste

Oil – for deep frying

Salt – to taste

Method:

1.    Peel the potatoes and slices them. Wash with water 2 to 3 times. Steam (cook) the potatoes in a steamer till done.

2.    Transfer the potatoes into a bowl and mash them while they are hot. Mash to a fine paste.

3.    Divide the potato paste into 2 equal portions for the 2 flavour combinations. Season with salt and add in 1 ½ tblsp of corn flour to each portion.

4.    To one portion add coriander leaves and garam masala powder. To the other, add the kasuri methi and red chili flakes. Mix them up thoroughly and keep aside.

5.    Using a ½ tblsp measure, scoop out the prepared potato mixture into your palm and roll it to form a marble (ball). If the dough feels sticky, just oil your palms. Repeat with the rest of the mixtures. Once they are done, put them in the fridge for 20 mins.

6.    Heat some oil in a pan for deep frying. Take out the balls from the fridge. Lightly dust your palm with corn flour and roll the balls one last time to lightly coat them with the corn flour.

7.    Deep fry the balls till golden in colour. Drain on absorbent paper.

8.    Serve with chutney or sauce.

© Rinki’s Kitchen 

Onion Lachha Bread

Fatir Pyazi an Afghani bread is the main inspiration for this recipe. I just loved the concept of adding the onions into the folds. Very similar to the lachha paratha, this one has yeast in it and is baked.

I have reduced the thickness of the flat bread to get a greater amount of crispy surface.

 Who wouldn’t enjoy an onion flavoured flaky bread which is crispy on the outside and soft inside?

Once the bread is out of the oven, the whole house is filled with a sweet oniony  smell. They just vanish from the baking tray itself. Most in my family just love to eat it plain right out of the oven!

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Onion Lachha Bread                      Makes 6

Ingredients:

All purpose flour – 2 ½ cups

Dry active yeast – ¾ tsp

Sugar – ½ tsp

Luke warm water – ¼ cup + upto ¾ cup

Oil – about 4 tblsp

Onions (sliced) – 2 medium

Butter – 2 tblsp

Milk – ¼ cup

Butter paper – to line the baking tray

Method:

1.    In a mixing bowl, add in the yeast, sugar, ¼ cup luke warm water. Mix well till the yeast dissolves completely. Add in 2 cups of flour, 1 tblsp of oil, salt to taste and mix it well.

2.    Add ½ cup of luke warm water and mix till a lump forms. If you feel the need, add a little water at a time and mix again. Take out the dough onto a floured surface and knead till smooth. (It will be sticky so, add a little flour as you go along) Knead for 5 mins. Oil your palm and knead lightly. Place it covered in a bowl for 20 – 25 mins.

3.    Melt the butter and add an equal amount of oil to it. Mix well. Keep aside. Slice the onions very thinly and keep aside.

4.    Take out the dough and give it a light knead. Divide it into 4 or 6 equal portions. Roll each portion into a smooth ball. Keep the dough balls covered for 10 mins.

5.    Roll out each ball into a thin circle or sheet. You should be able to see your fingers through it.

6.    Brush the sheet with the oil butter mix. Sprinkle a handful of sliced onions over it and roll it up carefully with the buttered side inside. Now oil the roll on one side. Roll again so that the oiled side is inside. You will end up with a pinwheel (dough). Press lightly with your fingers and keep aside. Similarly, make the rest.

7.    Just press the pinwheels lightly with your fingers in an outward motion to spread it out. The bread dough should be thick (at least ½ inch).

8.    Line a baking tray with butter paper and place the bread dough on it. Brush them with cold milk.

9.     Bake in a preheated oven at 180 °C for 20 to 25 mins or till they are cooked and golden brown in colour.

10. Serve hot plain or with tea or with curry.

© Rinki’s Kitchen 

Soya Nuggets Seekh Kabab

A vegan seekh kabab (or shish kebab) that is high on protein can be possible by making it with soya nuggets and soya beans.

I love to use a mix of veggies that are available in the pantry for the kebab mix. Some spices and green chilies for the flavouring is all that is needed.

 For the binding I love to use a combination of potato, gram flour(besan) and/or bread crumbs. The binding agents must be used in a very small amount.

I serve these kebabs with onion rings and lemon wedges and any dip or chutney that is available.

Wrapped in a paratha or a chapatti, these kebabs can be turned into a filling snack or meal.

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Soya Nuggets Seekh Kabab                                     Makes 12 to 14

Ingredients:

Soya nuggets – 75 g or 1 1/3 cup

Soya beans – 1/3 cup

Finely chopped cabbage– 1/3 cup

Finely chopped carrot – 1/3 cup

Finely chopped coriander – 1/3 cup

Finely chopped green chili – 1

Finely chopped onion – 1medium

Boiled grated potato – 1 medium

Grated ginger – 1 tsp

Grated garlic – ¾ tsp

Spices

Chaat Masala – 1 ½ tsp

Coriander powder – 1 tsp

Garam Masala powder –  ¾ tsp

Turmeric powder –  a pinch

 

Roasted gram flour/besan – 2 to 4 tblsp

Bread crumbs – 2 to 4 tblsp (optional for binding)

Black salt and Salt – to taste

Skewers – 16 (soaked in water)

Oil -  for frying the kebabs

Method:

1.    Boil the soya nuggets in adequate amount of water for 7 to 8 mins. Drain, wash with cold water and let it cool down. Once cooled, squeeze out all the water that’s inside them. Keep aside.

2.    Put them in a mixer jar and grind them.

3.    Soak the soya beans in water for 4 to 6 hours. Boil them till just done. Let them cool slightly. Grind them in a mixer.

4.    Take a large mixing bowl. Add in the soya nuggets, soya beans, carrots, cabbage, coriander, onion, ginger and garlic. Mix well.

5.    Add in the spices, salt to taste. Add in the grated boiled potato and green chilies. Mix it thoroughly.

6.    Taste and adjust the seasoning. Add in 2 tblsp of roasted gram flour (besan) for binding. Mix well and make a fist to see if the mixture is holding. Add more gram flour if needed. You may add in some bread crumbs if the mixture is still not holding.

7.    Shape the kebabs by hand on the wooden skewers. Fry them lightly till they get a golden brown colour all over. Keep turning them and brushing them with oil as they are frying.

8.    Serve hot with onion rings and lemon wedges.

© Rinki’s Kitchen