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Basic Chocolate

Thursday, May 15, 2008. 1 cup Basic chocolate. Coat the mould with this melted chocolate. Refrigerate for few minutes till it hardens. Fill in the rasberry jam in the coated mould. Cover ths jam with melted chocolate. Cool ths mould until the chocolate hardens. Remove the chocolate from the mould taping the mould. Your rasberry chocolate jelly is ready. 1 cup unmelted Basic chocolate. 3/4 cup coarsely chopped cashews. Fluted paper baking cups (petit-four size). Refrigerate 10 to 15 minutes.

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Basic Chocolate | bschoclt.blogspot.com Reviews
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Thursday, May 15, 2008. 1 cup Basic chocolate. Coat the mould with this melted chocolate. Refrigerate for few minutes till it hardens. Fill in the rasberry jam in the coated mould. Cover ths jam with melted chocolate. Cool ths mould until the chocolate hardens. Remove the chocolate from the mould taping the mould. Your rasberry chocolate jelly is ready. 1 cup unmelted Basic chocolate. 3/4 cup coarsely chopped cashews. Fluted paper baking cups (petit-four size). Refrigerate 10 to 15 minutes.
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Basic Chocolate | bschoclt.blogspot.com Reviews

https://bschoclt.blogspot.com

Thursday, May 15, 2008. 1 cup Basic chocolate. Coat the mould with this melted chocolate. Refrigerate for few minutes till it hardens. Fill in the rasberry jam in the coated mould. Cover ths jam with melted chocolate. Cool ths mould until the chocolate hardens. Remove the chocolate from the mould taping the mould. Your rasberry chocolate jelly is ready. 1 cup unmelted Basic chocolate. 3/4 cup coarsely chopped cashews. Fluted paper baking cups (petit-four size). Refrigerate 10 to 15 minutes.

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1

Basic Chocolate: 05/15/08

http://www.bschoclt.blogspot.com/2008_05_15_archive.html

Thursday, May 15, 2008. 1 cup Basic chocolate. Coat the mould with this melted chocolate. Refrigerate for few minutes till it hardens. Fill in the rasberry jam in the coated mould. Cover ths jam with melted chocolate. Cool ths mould until the chocolate hardens. Remove the chocolate from the mould taping the mould. Your rasberry chocolate jelly is ready. 1 cup unmelted Basic chocolate. 3/4 cup coarsely chopped cashews. Fluted paper baking cups (petit-four size). Refrigerate 10 to 15 minutes.

2

Basic Chocolate: Rasberry Chocolate Jellies

http://www.bschoclt.blogspot.com/2008/05/rasberry-chocolate-jellies.html

Thursday, May 15, 2008. 1 cup Basic chocolate. Coat the mould with this melted chocolate. Refrigerate for few minutes till it hardens. Fill in the rasberry jam in the coated mould. Cover ths jam with melted chocolate. Cool ths mould until the chocolate hardens. Remove the chocolate from the mould taping the mould. Your rasberry chocolate jelly is ready. Subscribe to: Post Comments (Atom). This is the real chocolate made by me. View my complete profile. Idili and dosa Chutneys. Tips on all things.

3

Basic Chocolate: 04/12/08

http://www.bschoclt.blogspot.com/2008_04_12_archive.html

Saturday, April 12, 2008. 5 tbsps milk powder. 1 1/2 tbsp ghee. 2 tbsp coco powder. Little quantity of water. Mix all the ingredients in a vessel ( except water). Take another vessel with water in it . Double boil the mixture ( put the small vesselof the mixture in the other one and boli). While boiling add bit of water. After about 5 mins remove the mixture. Allow to set in a greased plate in the refrigerator. Cut it into pieces. Subscribe to: Posts (Atom). This is the real chocolate made by me.

4

Basic Chocolate: Chocolate Cashew Clusters

http://www.bschoclt.blogspot.com/2008/05/chocolate-cashew-clusters.html

Thursday, May 15, 2008. 1 cup unmelted Basic chocolate. 3/4 cup coarsely chopped cashews. Fluted paper baking cups (petit-four size). Carefully spoon into petit-four cups until full (a little bit more than 1 teaspoon of the chocolate-nut mixture). Refrigerate 10 to 15 minutes. Makes about 20 candies. Subscribe to: Post Comments (Atom). This is the real chocolate made by me. View my complete profile. Idili and dosa Chutneys. Tips on all things.

5

Basic Chocolate: Basic Chocolate

http://www.bschoclt.blogspot.com/2008/04/basic-chocolate.html

Saturday, April 12, 2008. 5 tbsps milk powder. 1 1/2 tbsp ghee. 2 tbsp coco powder. Little quantity of water. Mix all the ingredients in a vessel ( except water). Take another vessel with water in it . Double boil the mixture ( put the small vesselof the mixture in the other one and boli). While boiling add bit of water. After about 5 mins remove the mixture. Allow to set in a greased plate in the refrigerator. Cut it into pieces. Subscribe to: Post Comments (Atom). This is the real chocolate made by me.

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Hot ' N ' Sweet Pickles: May 2009

http://hot-pickles.blogspot.com/2009_05_01_archive.html

Hot ' N ' Sweet Pickles. Friday, May 1, 2009. Allam 1/4th kg Chopped. Bellam 1.4th kg. Chilli powder 1/4th kg. Clean the ginger and take out the peel and chopp in to pieces and dry them well in the sun for few hours. Grind the ginger pieces and garlic in to coarse paste. Boil the tamarind in 1 cup water and cool and remove the pulp ans keep it aside. Grind all the above ingredients tamarind,ginger garlic paste,salt,chilli powder,and Bellam in the stone mortar to a smooth paste. This paste stays for 1 year.

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Mana Pulusu: Sweet Potato Pulusu

http://manapulusu.blogspot.com/2010/03/sweet-potato-pulusu.html

Saturday, March 13, 2010. Peeled Sweet potato pieces 2 cups. Tomato chopped 1 cup. 2 green chillies chopped. Tamarind pulp 1/2 cup. 1 tbsp chopped coriander. Red chilli 2 chopped. Take a pressure pan add oil and fry the popu ingredients well. Add onions and green chillies fry for 2 mins. Add tomato chopped and fry for 2 mins till soft. Then add Sweet potato pieces, tamarind pulp, 2 cups of water,pasupu,salt,jaggery and pulusu podi. And close the pressure cooker and after 2 whistle put off the fire.

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Mana Pulusu: August 2010

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Sunday, August 29, 2010. 2 cup chopped beans. 1/2 cup kandi pappu. 1 tbsp tamarind paste. 2 tbsp kootu powder. 2 green chillies split. 1 Boil the vegetable and dal. 2 Take a pan Fry th popu ingredients in the oil and add green chillies and curry elaves to the above popou and fry for 1 min. 3 Add chopped tomato and fry till becomes soft. 4 Add the tamarind paste with 2 cups water add salt ans pasupu and boil for 2 minutes. 7 Garnish the kootu with coriander leaves and coconut scrape and 1 spoon ghee.

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Mana Pulusu: Sambar

http://manapulusu.blogspot.com/2010/03/sambar.html

Saturday, March 13, 2010. Chopped mixed vegetables 2 cups. Onion chopped length wise 2. Green chillies chopped 2. Boiled kandi pappu 1 1/2 cup. Tamarind pulp 2 tbsp. 1 tbsp coriander leaves. 1 tbsp fresh coconut scrape. 2 red chillies chopped. Take a pressure pan add oil and fry the popu ingredients. Add onions and green chillies to the popu and fry for 2 mins. Add tomato chopped and fry till it becomes soft. Add mixed vegetables and fry for 1 min. Your sambar is ready to serve with hot rice.

chutnys.blogspot.com chutnys.blogspot.com

chutnys: September 2009

http://chutnys.blogspot.com/2009_09_01_archive.html

Saturday, September 12, 2009. Dosakai and Brinjal Chutney. 1 cup chooped dosaki(yellow). 1/2 cup brinjal pieces. 5 green chillies chopped. 2 big tomatoes chopped. Small lemon size tamarind. 1/2 cup chopped coriander. 1 sp oil to fry. Menti powder 1/2 sp. Chopp the dosakai removing the seeds. Take some oil in pan and heat. Add green chillies and fry. Then add brinjal pieces and tomatoes,salt and pasupu. After it fries well till soft cool it. Then grind to paste adding coriander,and tamarind.

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Soft 'N' Fluffy Mousse: Easy Chocolate Mousse

http://mousse-soft.blogspot.com/2009/06/easy-chocolate-mousse.html

Soft 'N' Fluffy Mousse. Thursday, June 18, 2009. 1 cup semi sweet chocolate chips. 1 tsp vanilla extract. 1 cup heavy cream heated. Sweetened whipped cream for garnishing. Break the eggshell and pour its contents in an electric blender, along with chocolate chips and vanilla extract. Blend for 30 seconds.Slowly, pour heated cream into the chocolate mixture by removing the middle of the blender lid. In case that is not possible, stop the blender while pouring heated cream. Refrigerate until it is set.

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Pickle Masala: Hot Pickle Masala Powder

http://picklemasala.blogspot.com/2009/05/hot-pickle-masala-powder.html

Sunday, May 3, 2009. Hot Pickle Masala Powder. 1 cup mustard powder. 1 cup chilli powder. Mix all the above ingredients. This is masala powder used for hot mango pickle. Subscribe to: Post Comments (Atom). Hello welcome to the world of "TRADITIONAL FOOD". Here is the blog where you will get all types of SOUTH INDIAN recipes which are really very easy to make them.This is healthy food. So enjoy.getting healthy recipes in my blog. View my complete profile. Hot Pickle Masala Powder. Hot ' N ' Sweet Pickles.

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chutnys: Dosakai & Brinjal Chutney

http://chutnys.blogspot.com/2009/09/dosakai-brinjal-chutney.html

Saturday, September 12, 2009. Dosakai and Brinjal Chutney. 1 cup chooped dosaki(yellow). 1/2 cup brinjal pieces. 5 green chillies chopped. 2 big tomatoes chopped. Small lemon size tamarind. 1/2 cup chopped coriander. 1 sp oil to fry. Menti powder 1/2 sp. Chopp the dosakai removing the seeds. Take some oil in pan and heat. Add green chillies and fry. Then add brinjal pieces and tomatoes,salt and pasupu. After it fries well till soft cool it. Then grind to paste adding coriander,and tamarind.

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Amma Avakayalu: Mango Veliulli Avakai

http://amavakai.blogspot.com/2009/05/mango-ulli-avakai.html

Saturday, May 2, 2009. Garlic 15 - 20 pods. Raw Mango 1 cup chopped. Red Chile Powder 2/3 cup. Black Mustard Seeds Powder 2/3 cup. Fenugreek Seeds 1/2 tsp. Mustard Oil as 1/2 cup. Peel all the garlic pods and keep aside. Wash, clean and cut the raw mango along with the seed into big chunks. Black mustard seeds are ground into fine powder with a pinch of salt(without salt ground powder can turn bitter in no time). Then transfer all the mixed ingredients to a clean jar. Subscribe to: Post Comments (Atom).

ymycake.blogspot.com ymycake.blogspot.com

Sponge Cake: Pineapple Upside Down Cake

http://ymycake.blogspot.com/2010/03/pineapple-upside-down-cake_17.html

Wednesday, March 17, 2010. Pineapple Upside Down Cake. 4 tablespoons unsalted butter. 1 cup lightly packed light brown sugar. 6 to 8 maraschino cherries. 2 cups all-purpose flour. 2 1/2 teaspoons baking powder. 2 sticks unsalted butter, room temperature. 2 cups granulated sugar. 2 teaspoons pure vanilla extract. Confectioners' sugar, for dusting cake. 1 quart yogurt gelato, store-bought, for serving. Preheat oven to 350 degrees F. Peel the pineapple and remove core. Slice into (1-inch) thick circles.

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Basic Chocolate

Thursday, May 15, 2008. 1 cup Basic chocolate. Coat the mould with this melted chocolate. Refrigerate for few minutes till it hardens. Fill in the rasberry jam in the coated mould. Cover ths jam with melted chocolate. Cool ths mould until the chocolate hardens. Remove the chocolate from the mould taping the mould. Your rasberry chocolate jelly is ready. 1 cup unmelted Basic chocolate. 3/4 cup coarsely chopped cashews. Fluted paper baking cups (petit-four size). Refrigerate 10 to 15 minutes.

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