Friday 4 November 2016

MINI CHOCOLATE PEANUT BUTTER CUPS #FOODIEEXTRAVAGANZA

This month for Foodie Extravaganza {Party} I am the host. I am so happy to be a part of this group. This month the theme is Peanut Butter. I have made this dessert just yesterday for our Diwali lunch. These mini cups are just apt as a dessert, one bite, no guilt feelings of gorging on too much chocolate and very light. These are a pleasant change from the normal desserts that are always prepared.   They were a hit with my guest. 


HAPPY DIWALI TO ALL MY FRIENDS

Ingredients 
½ Cup Creamy Peanut Butter - homemade
¼ Cup Strawberry Crush
1/2 Teaspoon Gelatin
1 Tablespoon water
100 Grmas Dark Chocolate - melted for cups

50 Grams Milk Chocolate - melted for cups
Miniature chocolate cups
Peanut crunch for decoration
A drop of strawberry chocolate essence
Method

In a microwave proof bowl add the  chopped dark and milk choccolate and microwave for 30 seconds at a time till the chocolate melts.  Then  whisk it till  smooth add the essence and again whisk it till incorporate. 


Fill each cup with chocolate and keep it in the refrigerator for 5 to 10 minutes till the chocolate just begins to set.  Take them from the fridge and empty it till a thick coating remains on the sides and bottom (i.e till a cup is formed). 

Keep these cups back it in the fridge to chill till set/harden.


In the meantime lets prepare the jelly.
In a sauce pan add the water and sprinkle the gelatin , keep it aside for 10 minutes till the gelatin blooms. Now add the strawberry crush and mix well. Place this on very low flame and stir it continuously till the gelatin melts. Take off flame and let it cool lightly.

For the peanut crunch, I used peanut chikki which is crushed with a rolling pin.


Now take the cups out from the fridge and fill in peanut butter a 1/4 teaspoon each with a piping bag. Press the peanut butter lightly with a back of a spoon to flatten it.   Keep it in the fridge to set for 10 minutes.  


Then cover with strawberry jelly.


Sprinkle  peanut crunch.   Chill till set. Then store in the fridge. Serve .. peel the paper and enjoy the burst of flavors ... simply yum...

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MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE




Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . <br /><br />'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish. <br /><br /><br />&nbsp;Ingredients
1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine
2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala
1.1/2 Tablespoon Oil
1 Teaspoon Cumin seeds
1 teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely
For the tadka
1 Teaspoon Pure Ghee
3 Cloves.


Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade.

Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.



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