Chocolate Rum and Raisins Fudge is extremely delicious decadent smooth ,creamy  chocolaty treat with Rum macerated raisins and walnuts in every bite ..These little fudge squares make an excellent holiday gift and taste  amazing as dessert ..


chocolate walnut fudge


Along with all my Christmas Kuswar , Chocolate fudge is mandatory in my Christmas platter My hybby loves White Chocolate Fudge with Cranberries  while I  prefer dark chocolate one ...Chocolate fudge with rum and raisins taste extremely delicious And easy recipe that you can put together in just 5 minutes and is perfect for gifting in this holiday season   .
Rum soaked raisins go very well with chocolate and so does walnut .
This chocolate fudge is  made with jus 3 ingredients namely Condensed milk chocolate and rum soaked raisins and some walnuts.. The macerated raisins taste so good when mixed with chocolate .
rum and raisins fudge, chocolate fudge, dark chocolate fudge


Ingredients  
1 can /400gm condensed milk  
400 gram dark chocolate compound 
40 grams butter 
1/2 cup walnuts chopped coarsely 
1/2 cup raisins chopped 
4 tbsp rum 
1/2 tsp vanilla essence   
how to make chocolate walnut raisins fudge, best chocolate fudge recipe,walnut raisins and rum chocolate fudge  udge recipe, easy choc


Method 
Line a 8 "square tin with parchment and apply butter to it to grease it well 
Empty the condensed milk in a bowl ,add chopped chocolate to this. 
Place it over double boiler or directly on low flame .I prefer double boiler method. 
Add butter to this 
Once the chocolate begins to melt mix in with a spatula to combine. 
It will look glossy mix well .



Remove the bowl add walnuts and raisins to this .
Also add vanilla 
Give it a mix .
Pour it in  8" square tin lined with parchment .
Allow it to cool and set  in the refrigerator for about 4 to.5 hours or overnight. 
Cut into squares .
Refrigerate in an airtight container. 


notes
I prefer using dark chocolate, you may use milk chocolate as well.
You can add cashews ,almonds and pistachios too .
If you don't have rum soaked fruits/raisins then mix in the rum in a bowl and add chopped raisins to it and keep aside minimum  for an hour or 1 day to macerate .
I have used rum soaked raisins which I soaked for my Christmas fruit cake .
You can skip the rum and just add raisins and walnuts to the fudge mixture .



 
walnut and raisins fudge recipe



chonya dal doce goan,goan doce ,dal sweet

 Doce/Chonya Dal Doce is a very popular Traditional Goan Sweet made for Christmas and weddings /festive occasions. Doce is made with simple basic pantry ingredients like Chana dal/bengal Gram Coconut and sugar.    Doce is soft and delicious fudge that requires a lot of patience to prepare though its worth the efforts put in.  Doce is sold in every bakeries and sweet shops in Goa and also in few places in Bombay .I love soft Doce and often make a small bathch as it shelf life is less and needs to be consumed soon. 


doce recipe,doce de grao


Doce/Doce de grao plays a very important part in goan weddings and is offered by the Bride's family along with more traditional sweets and some fruits etc to the groom's family which is then distributed among grooms family and in the neighbourhood ..For weddings Doce is made in very large quantities these days people order doce .Back then it was made on wooden fire ..Doce has a very short shelf life hence it is always prepared just few days before Christmas ,the harder doce stays for more days as compared to the softer version.

doce goan sweet,doce de grao,how to make doce


Ingredients 
250gm chana dal/bengal gram 
500 gm sugar 
1 coconut grated approx 250 gram 
5 to 6 cardamom
1 tbsp ghee
chonya doce,chonya dal doce goan,goan sweet,goan traditional doce


Method
Soak the chana dal for 4 to 5 hours or overnight.
Cook the dal with water till soft I have pressure cooked for 4 whistles.
Drain excess water from the dal.
Grind the coconut to a smooth fine paste adding very little water.
Grind dal to smooth paste if needed you may add very little water left from boiling the dal .


Grease some thalis/tray with ghee and keep it ready you may also spread the cooked mixture on clean greased kitchen counter .
In a thick bottomed vessel /non stick pan add the ground dal, coconut paste and sugar .
Place it on the gas and cook over medium flame
The mixture will melt and be easy to stir, keep stirring preferbably use a wooden spatula with long handle.



The mixture will thicken in 10 to 15 minutes ,you need to be carefully stirring it continously and be alert as it will bubble and splutter .
Add the cardamom powder and a pinch of salt and continue to stir to avoid the mixture sticking at the bottom.
Lower the flame and keep stirring. 
As the mixture thickens you will need to give a good stir constantly, it will be difficult as the mixture starts turning thick .
Once the mixture starts leaving sides of the pan add ghee and stir well.
Take a small mixture and check if you are able to form a ball ,if you can the doce is ready if you still feel if has moisture stir for a bit longer .
Pour the mixture on the greased thali/tray 
Using a rolling pin flatten and smoothen the mixture .
After 10 minutes use a fork to make some design or keep it simple by just cutting it into diamond shape using a nice sharp long knife.


Let it cool completely before storing it in air tight container .
This has a very short shelf life so keep it in the refrigerator .
goan doce recipe


Notes
Add very little water to grind the chana dal only if required, grind once the dal is cooked and drianed it is much more easier to grind rather allowing the dal to cool completley and then grind .
Use a wooden spatula with long handle it helps a lot while stirring.
You can make any designs using fork or cut into diamond/square shapes.
Let it dry completely ,a little hard layer will form on the crust but it will be soft 
If you need to store for longer ,let the doce dry well then store in airtight container in refrigerator.

best doce recipe,best goan doce,goan traditional doce,traditional goan sweet



 

lemon blueberry loaf cake
Lemon Blueberry Cake .soft moist citrusy cake with tender delicate crumbs Lemon Blueberry Pound Cake is an  absolutely flavourful and delicious anytime cake .You can have this at brunch ,serve it as a tea cake or snack on it any time.You will love this fresh lemon and blueberry cake .
lemon blueberry loaf cake recipe

There is something delicious in citrusy bakes I  personally love the refreshing citrusy flavour in the cakes .You can check the other citrusy cakes in my blog will leave the links at the end of this post.
Eversince I baked and posted Starbucks Style Lemon Cake I wanted to post this delicious cake but as fresh blueberries are not so easily available here it somehow got delayed .thank God I finally could  find some fresh blueberries during this lockdown period.I immediately baked some muffins some cheesecake and this delectable lemon blueberry loaf . THe recipe is almost similar to my lemon cake .Do give it a try ..and stay tuned for eggless lemon blueberry muffins which is coming up next in the blog :)

lemon pound cake ,lemon blueberry pound cake recipe
Ingredients
1- 1/2 cups  /190 gm all purpose flour/maida
2 eggs
1 cup/200 gm sugar 
1/2 cup milk
113 gm or 1/2 cup butter 
1 cup fresh blueberries
2 tbsp flour 
1 tsp baking powder
2 tbsp fresh lemon juice
2 tsp lemon zest

for the glaze
4 tbsp confectioneries/iciing sugar
1 tbsp lemon juice



how to make blueberry lemon cake

 
Method
Preheat oven at 170 degree Celsius for 10 minutes.
Line a 9 x5 loaf tin with parchment .butter paper.
Sift baking powder and flour together and keep aside.
Toss the blueberries with 2 tbsp flour .
Mix lemon juice with milk and keep aside ,it will curdle ,your buttermilk is ready.
In a mixing bowl cream together butter and sugar until  light and fluffy.
To this add lemon zest and eggs one at a time and beat until creamy .


Add buttermilk and mix .
Add flour and fold it with spatula or mix it at lowest speed with the beater.
Add in the blueberries and mix with spatula
Pour the batter in the prepared loaf tin.

Bake for 55 to 60 min at 175 degree Celsius or until tester/skewer inserted comes out clean.
Let the pan cool then unmould the cake on a cooling rack.
Prepare the glaze by mixing the icing sugar with the lemon juice,the glaze has to be thick not runny.
Drizzle the glaze over the cake.
Let it sit for 15 to 20 min before slicing the cake.

how to make lemon blueberry cake,blueberry lemon cake
you may use frozen blueberries as well 
this cake can be frozen 
you may add more glaze if you prefer 

fresh blueberries cake,lemon and blueberry loaf
some more tea cakes to try
Mawa Cake
Coconut cake 


best lemon blueberry cake


 

khasta moong dal kachori
Add caption

Moong Dal Kachori is a very popular snack from Rajasthan .Kachoris are  flaky/khasta deep fried poori with delicious filling that varies from lentils to onion, potatoes ,peas and much more. Kachoris are very popular snack esp in the Northern parts of India which can be enjoyed for breakfast or as snack with a cup of tea or coffee .Moong Dal kachoris are my favourite kachoris, flaky /khasta and very filling these make wonderful chaat too .
easy moong dal kachori recipe


Moong Dal Kachori can be easily made at home using basic pantry ingredients .You can make Halwai style Kachoris at the comforts of your home.This recipe is easy to follow and yeilds khasta/flaky delicious kachoris .

mung dal kachori,khasta kachori,mung dal kachori
ingredients
for the filling 
1 cup moong/mung dal 
4  to 5 tbsp besan 
1 tbsp coriaader seeds/dhania
1 tsp fennel seeds
1/2 tsp jeera/cumin seeds
1/2 tsp hing/asafoetida
3 green chillies chopped fine
2 tsp red chilli powder
1 tsp coriander cumin powder
1/4 tsp turmeric powder
1/4 tsp amchur powder 
1/2 tsp garam masala powder
1 tsp sugar/jaggery (optional)
salt
4 to 5 tbsp oil 

for the dough
2 cups maida/all purpose flour
4 tbsp  oil 
salt
water to knead 
oil to deep fry .






khasta kachori recipe,halwai style khasta kachori
Method
Wash and soak the moong dal for 3 to 4 hours 
Drain the water and coarsely pulse it in the mixer,this is optional you could use it whole too .
Dry roast coriander seeds,cumin and fennel seeds and and coarsely crush it in a mortar pestle.
Heat a kadhai /pan add oil once the oil is hot add the chillies ,then add the cumin seeds, crushed corinader fennel seeds.




Add hing and mix .
Add the besan and mix well for few minutes until it emits nice nutty aroma.
Add the chilli powder ,garam masala  and amchur powder and mix
Now add in the moong dal and mix well
Add salt and sugar .
Cover and cook for few minutes .
Let the mixture cool then divide it into equal parts and shape into lemon sized balls.




Knead maida/all purpose flour with oil ,salt and water to a smooth soft dough .
Cover and let it sit for an hour .
Divide into equal balls .
Flatten each ball keeping it thick in the centre and thin at the edge 





Place the filling and cover to stuff and pinch to seal well.
gently Press each ball within your palms 
Heat oil to deep fry on medium low
Fry 3 to 4 kachoris at a time.
Do not touch until they float .



Fry on medium flame on both sides until golden brown.
Remove on  a plate lined with absorbent paper/kitchen towel.
Serve with green chutney ,tamarind chutney.
Store in air tight container.






 

how to make walnut anjeer burfi

Walnut Anjeer  Khoya Burfi is delicious Indian sweet/mithai made with Walnuts figs almonds  and khoya /Mawa and very little sugar ..Rich and delicious burfi that gets ready within 30 minutes .Perfect for celebrating festivities .This Walnut and Anjeer Khoya/Mawa Burfi is an absolute delight .Do try this Diwali ..

walnut burfi,akhrod burfi,walnut anjeer khoya burfi
If you looking out for quick and delicious Indian Mithai you should give this burfi a try ,you will love it for sure ..for some more Diwali Sweets and savories do check the below listed goodies



walnut anjeer burfi,walnut anjeer mawa burfi

Ingredients
250 grams mawa/khoya
1/2 cup almonds 
1/2 cup walnuts
100 grams figs
3 tbsp sugar 
1/4 cup water 
1/2 tsp cardamom powder
1 tsp coco powder
2 tsp ghee


Method
Chop the figs and soak it in water.
Coarsely grind the walnuts and almonds separately .
In a thick bottomed/non stick pan take the figs soaked in water add sugar and cook over medium flame till the water dries .
Add the powdered walnuts and almond and mix well
Add the crumbled mawa/khoya and mix stirring continuously for 3 minutes.
Add in cocoa powder ,cardamom powder and ghee and give it all a good mix.
you will see the mixture is all mixed well and browned .



Cook for few minutes till it leaves sides.
Transfer the mixture in a greased thali /tray .
Using a spatula level it .
If using warq dab on to it while it is still warm.
Allow it to cool before you slice .
You can garnish it with almonds and pista silvers too.


walnut almond burfi recipe

walnut khoya burfi,walnut anjeer mawa burfi

 

 

best hummus recipe
 Hummus is  very popular Middle Eastern Dip made with chickpeas/garbanzo beans. Creamy smooth delicious hummus taste great s a dip with pita bread/khaboos or with cucumber carrot and veggie sticks .We love hummus with nachos and lavash too..

how  to make hummus at home,best hummus homemade

Making and storing Homemade hummus over the weekend becomes very handy for me .. you either spread it on wrap or dip nachos,pita chips or cucumber or veggies stick into creamy luscioius utterly delicious homemade hummus


ingredients

1 1/2 cup chickpeas 
2 garlic cloves
3 tbsp sesame seeds 
1/4 cup olive oil
2 to 3 tbsp lemon juice 
water reserved from boiling chickpeas
Salt .


Method
Soak the chickpeas overnight .
Next morning rinse and drain the chickpeas and pressure cook it with water and  salt.
You can use them right away but I prefer deskinning the chickpeas for  a creamy smooth texture. 
Soak sesame seeds in 3 tbsp water for 1 hour
Grind garlic, sesame with 2 tbsp olive oil to  smooth paste .



Then adding this paste grind the chickpeas with olive oil adding lemon juice, salt and the water reserved from boiled chickpeas to a smooth paste .
Transfer the hummus in a clean dry airtight container. 
Drizzle olive oil, some paprika/chilli  powder garnish with olives and serve with nachos /pita or veg sticks .

. notes
if stored well in an clean dry airtight container ,hummus stays well for a week in the refrigerator.
deskining chickpeas though a tedious task but the texture is smooth and creamy ,you may use chickpeas with skin though .







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