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VALENTINES DAY RECIPES



Valentine's day is a special day for Lovers around the world. It is celebrated every year on the 14th of February. Lovers around the world exchange flowers, sweets and gifts on this special occasion. It is also a special day when lovers go about eating their favourite recipes. It is a day when lovers tell each other that they are there for each other.

A better romantic way would be to indulge in preparing the favourite dish of your loved one. You can make it more meaningful by preparing a romantic dinner for your loved one. We have suggested some recipes which are easy and simple to prepare so that you spend much of the day with your loved one.

CHOCOLATE CUP CAKE Vegetarian-Dish

Ingredients

Dutch processed cocoa powder
1/2 cup
Boiling hot water
1 cup
All purpose flour
175 grams
Baking powder
2 tbsp
Salt
1/2 tbsp
Unsalted butter, room temperature
1/2 cup
Granulated white sugar
1 cup
Pure vanialla extract
2 tbsp
Chocolate fudge frosting
Unsweetened chocolate, coarsely
120 gms
Unsalted butter
2/3 cup
Confectioners (powdered or icing) sugar, sifted
1 1/3 cups
Pure vanilla extract
1 1/2 tbsp
Chocolate cup cake

Method

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
  • In a small bowl stir until smooth the boiling hot water and the cocoa powder.
  • Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt.
  • Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract.
  • Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  • Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
  • Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
  • You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
Chocolate Frosting
  • Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
  • Remove from heat and let cool to room temperature.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
  • Add the sugar and beat until it is light and fluffy (about 2 minutes).
  • Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated.
  • Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
  • Makes about 16 cupcakes

CHOCOLATE CANDY HEARTSVegetarian-Dish

Ingredients

Plastic heart shaped candy mold
Red white and cocoa colored candy melts
Sandwich bags
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush
Chocolate candy hearts

Method

  • Put a handful of candy melts into an open zipper sandwich bag.
  • Microwave candy in bag for 30-40 seconds or until melted.
  • Cut one corner of the bag with scissors to squeeze melted candy through.
  • Gently squeeze chocolate out of bag and into the molds.
  • Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
  • Place in refrigerator until set.
  • Pop out of molds and serve.Decorating.
Caution:Bag may be hot, so use paper towel or a pot holder to handle it.
  • Polka dots: Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
  • Drizzles: Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
  • 3D Drizzles: Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

CHOCOLATE COVERED CHERRIES Vegetarian-Dish

Ingredients

Melted butter
8 tbsp
Corn syrup
6 tbsp
Sweetened condensed milk
1 can
Vanialla extract
1 tbsp
Confectioners sugar
3 pounds
Maraschino cherries drained
3 jars
Semisweet chocolate chips
2 cups
Shortening
1/2 tbsp
Chocolate covered cherries

Method

  • In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar.
  • Knead dough, and form it into balls with a cherry wrapped in the middle.
  • The balls should be approximately the size of walnuts.
  • Place balls in the freezer to chill. In a double boiler, melt chocolate chips and shortening together.
  • Dip the cooled balls in the chocolate, let cool on parchment paper.

BIG VALENTINE COOKIEVegetarian-Dish

Ingredients

Refrigerated cookie dough (any variety, such as Chocolate Chip, Chocolate Chunk, Chocolate Chip & White Fudge, Peanut Butter Chocolate Chip, Reduced Fat Chocolate Chip, or Sugar Cookie Dough)
1 package (16 or 18 ounces)
Decorator icing(optional)
Valentine candies(optional)
Melted chocolate(optional)
Big valentine cookie

Method

  • SHAPE an entire package of cookie dough into heart shape on greased baking sheet. (Note: Be sure dough is well-chilled before shaping.)
  • BAKE according to package directions, adding 3 to 4 minutes to the baking time on the package. Cool on baking sheet for 1 minute; carefully loosen cookie with spatula. Cool on baking sheet completely.
  • DECORATE with candies, icing and melted chocolate..

ROMANTIC CAKE RECIPE Vegetarian-Dish

Ingredients

Butter or margarine
1/2 cup
Eggs
2
Baking powder
5 tbsp
Milk
2/3 cup
Almond extract
1/2 tbsp
Sugar
2/3 cup
All purpose flour
1 1/2 cup
Toasted wheat germ
1/2 cup
Vanilla
1 tbsp
Grated rind/ a lemon leaf
 
Chopped dried fruit
2 cup
Flour for dredging fruit
2 tbsp
Icing sugar
 
Mixing bowls
2
Romantic cake

Method

  • Turn up the oven temperature to 350 degree F.
  • Pour butter into one mixing bowl.
  • Add in sugar and combine well until the mixture is fluffy.
  • Add in eggs and beat, one at a time, until mixed well.
  • Pour flour, baking powder and wheat germ into the other bowl and mix well.
  • Pour vanilla, almond extract and lemon rind into the milk and combine.
  • Add dry ingredients to creamed mixture alternating with milk until combined.
  • Add in flavored dried fruits. Butter and flour a 2-quart tube pan. Scoop up and lay batter into this. 
  • Bake batter for close to an hour or until a toothpick inserted in the middle of the cake comes out clean.
  • Leave the cake in the pan to cool for 10 minutes.
  • Transfer cake to a rack and let cool.

CHOCOLATE DECADENCE CHEESECAKEVegetarian-Dish

Ingredients

Semi-sweet chocolate
8 oz
Cream cheese
1 lb
Sugar
3/4 cup
Eggs
4
Vanilla extract
1 tbsp
Sour cream
1 1/2 cup
For whipped cream topping
 
Heavy cream
1/2 cup
Sugar
1 tbsp
Sour cream
1/4 cup
Kahlua
1 tbsp
Chocolate curls(for garnish)
 
Mixer, a springform pan, a small bowl and spoon
 
Chocolate decadence cheese cake

Method

  • Turn up the oven temperature to 300°F.
  • Lay chocolate in the top of a double boiler and melt over hot water. Give it some time to cool.
  • Blend cream cheese and sugar in a mixer.
  • Add in eggs and vanilla. Continue to mix until smooth.
  • Add in chocolate and sour cream. Blend well.
  • Pour the mixture into a greased and floured 9-inch springform pan and bake for about half-an-hour or until the outer edge is set and the inner centre is still smooth and shiny.
  • Switch off the oven. Leave the door slightly open, and let the cake cool in the oven for about an hour.
  • Transfer to a refrigerator and chill. 
  • Take out 3-5 mins before needed. Remove the pan sides before serving.
For whipped cream topping
  • Pour cream into a small bowl and whip cream until you see firm peaks.
  • Pour in sugar, sour cream and liquer. Beat.
  • Scoop whipped cream mixture using a spoon and pour over cake.
  • Sprinkle chocolate curls on the top of the cake for garnish.
  • Chill until you serve.

UNBAKED CANDYVegetarian-Dish

Ingredients

Cookies, candies, no-bake
 
Sugar
2 cup
Oleo
2 stick
Peanut butter
1/2 cup
Quick oats
3 cup
Cocoa
1/3 cup
Milk
1/2 cup
Vanilla
1 tbsp
Unbaked candy

Method

  • Put butter, sugar, milk and cocoa in pan.
  • Boil 1 or 2 minutes.
  • Add peanut butter, oats, and vanilla.
  • Drop on wax paper cool.

CINNAMON PEACANSVegetarian-Dish

Ingredients

Candies, low fat
 
Sugar
1 cup
Water
1/2 cup
Cinnamon
3 tbsp
Salt
1tbsp
Pecans
3 1/2 cup
Cinnamon pecans

Method

  • Combine sugar and water.
  • Cook to soft ball stage.
  • Add cinnamon and salt and mix well.
  • Add the pecans.
  • Stir until it hardens.
  • Pour out and let cool.

COCONUT BON BONSVegetarian-Dish

Ingredients

Candies,chocolate
 
Sweetened condensed milk
15 oz
Butter or margarine
1/2 cup
Confectioner's sugar
2 cup
Coconut grated dried
12 oz
Semi-sweet chocolate
24 oz
Shortening
4 tbsp
Coconut bon bons

Method

  • Mix together condensed milk, butter, sugar and coconut.
  • Cover with wax paper and chill for 24 hours.
  • Melt chocolate with shortening.
  • Roll coconut mixture into balls and using a fork dip the balls into the chocolate.
  • Drop on wax paper to cool and dry.

WHITE CHOCOLATE COFFEE TRUFFLESVegetarian-Dish

Ingredients

Candies
3/4 cup
Whipping cream
3/4 cup
Instant espresso or coffee powder
1 tbsp
White chocolate very finely chopped
14 oz
Kahlua
2 tbsp
Dipping chocolate:
 
White chocolate very finely chopped
1 lb
Vegetable oil
2 tbsp
Chocolate covered coffee beans very finely chopped
 
White chocolate coffee truffles

Method

To make the truffles:
  • In a medium saucepan, bring the cream and espresso powder to a boil.
  • Pour over the chocolate and whisk until completely melted.
  • Whisk in the Kahlua.
  • Refrigerate until completely chilled and firm.
  • With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet.
  • Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes.
To prepare the dipping chocolate:
  • In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted.
  • Remove the top of the double boiler from the heat and stir until the chocolate has completely melted.
  • Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.
  • Prepare 2 baking sheets by lining with aluminum foil.
  • Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean.
  • Before each dipping, stir the chocolate vigorously with your fingers.
  • If the centers become too soft, chill for about 30 minutes. Let the candies set for about 2 hours before storing in refrigerator .
  • If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate. .

CHOCOLATE STICKSVegetarian-Dish

Ingredients

Candies, chocolate
 
Bitter chocolate
2 squares
Butter
1/2 cup
Sugar
1 cup
Eggs
2
Salt
1/4 tbsp
Vanilla
1/2 tbsp
Flour
1/2 cup
Chocolate pecans or walnuts
1/2 cup
Chocolate sticks

Method

  • Melt chocolate with butter and add a cup of sugar.
  • Stir well.
  • Stir in the eggs, first the yolks and then the whites which have been beaten with the 1/4 teaspoon of salt.
  • Add vanilla, half a cup of flour and fold in the nuts.
  • Bake at 350 degrees for 20 to 30 minutes, or until done.
  • Cut into slim rectangular sticks.

MERINGUE TARTS WITH STRAWBERRIESVegetarian-Dish

Ingredients

Desserts, low fat
 
Sugar
1 cup
Baking powder
1/2 tbsp
Salt
1/8 tbsp
Egg whites
3 ea
Vanilla
1 tbsp
Vinegar
1 tbsp
Water
1 tbsp
Fresh sliced strawberries
1 ea
Meringue tarts with strawberries

Method

  • Sift the sugar with the baking powder and salt.
  • Combine the egg whites, vanilla, vinegar, and water.
  • Add the sugar mixture, 1/2 teaspoon at a time, to the egg whites, alternating with a few drops of the liquid, beating constantly.
  • When all combined, continue to beat for several minutes.
  • Place large spoonfuls on baking sheet and shape into shallow cups.
  • Bake at 225 degrees F. for 45 minutes to 1 hour.
  • Remove the meringues form the sheet quickly and cool them on rack.
  • Fill with the strawberries..

PEACAN PUDDING Vegetarian-Dish

Ingredients

Desserts, low fat
 
Butter or margarine
1 tbsp
Large beaten egg white
1 ea
Dark corn syrup
1/3 cup
Vanilla
1/4 tbsp
Unbleached flour
2 tbsp
Baking powder
1/8 tbsp
Chopped pecans
1/4 cup
Powdered sugar
1 x
Peacan pudding

Method

  • In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
  • Swirl the butter in the custard cup, coating sides and bottom.
  • Pour the excess butter from the custard cup into the beaten egg.
  • Stir in the dark corn syrup and vanilla.
  • Stir together flour and baking powder.
  • Stir flour mixture into egg mixture.
  • Gently fold in chopped pecans.
  • Pour the pecan mixture into the buttered 15-ounce custard cup.
  • Microwave, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
  • Sift a little powdered sugar a top.
  • Serve warm with light cream, if desired.

QUICK RAISIN DESSERTVegetarian-Dish

Ingredients

Desserts, low fat
 
White sugar
1 cup
Flour
1 cup
Baking soda
2 tbsp
Salt
1 pn
Raisins
1 cup
Milk
1/2 cup
Quick raisin dessert

Method

  • Combine the sugar, flour, baking soda, and salt.
  • Mix well; stir in raisins and milk.
  • Put in a greased 8"x11" pan and bake at 350 degrees for 30-35 minutes.

PEANUT BUTTER VALENTINE'S KISS BARSVegetarian-Dish

Ingredients

Desserts
 
Creamy peanut butter
1/2 cup
Butter or margarine
1/4 cup
Light brown sugar packed
1 cup
Eggs
2 ea
Vanilla
1 tbsp
Unsifted all purpose flour
2/3 cup
Chopped salted peanuts
1 cup
Chocolate kisses unwrapped
16 ea
Peanut butter

Method

  • Combine the sugar, flour, baking soda, and salt.
  • Mix well; stir in raisins and milk.
  • Put in a greased 8"x11" pan and bake at 350 degrees for 30-35 minutes.

RED HOT VALENTINE'S DAY SALADVegetarian-Dish

Ingredients

Desserts, low fat
 
Cherry jello
6 oz
Red hots candy
4 oz
Boiling water
3 cup
Pineapple crushed and undrained
20 oz
Apple sauce
2 cup
Red hot valentine's day salad

Method

  • Dissolve jello and cinnamon red hots in boiling water; set aside and let cool till room temperature
  • When jello is cooled, add pineapple and applesauce.
  • Pour into oiled 8-cup mold.
  • Chill before serving.