Orange Souffle

Serves/Makes: 10-12 cups

Ingredients:
1 packet orange jelly
1 cup water
1 cup vanilla ice cream
100 ml. soda
1 tsp. china grass + 1/4 water
1/2 cup whipped cream

Method:
Heat the water. Dissolve the jelly. After it is cool, add the ingredients and beat.
Set in the fridge for 3-4 hours.

Note: For pineapple souffle use pineapple jelly

Ruchi recipes: Chocolate Paan - Pamper your guest

Ruchi recipes: Chocolate Paan - Pamper your guest: "Paan certainly is yummy way to end a meal. Known for its digestive qualities, Paan has been a favorite amongst every strata of society. To h..."

Maggi Bhel

This receipe is for that moment when one crave for chat, bhelpuri. When I told my husband about it..He was not very convinced to try this recipe but he enjoyed it. This receipe appeals even to kids.


Preparation time: 2 min

Ingredients:

Maggi -1packet

Tomato ketchup-2 tbsp (you can add more according to taste)

Onion – 1 small finely cut

Tomato -1 small finely cut

Coriander leaves- 1 tbsp

Green chillis -1 finely cut (optional)

Boiled potato cubes-1 tbsp ( optional)

Fried pea nuts 1tbsp ( optional)

Fine besan bhujia or sev -(optional)

Method:

Crush the noodles with a rolling pin without opening the packet. Literally beat up the packet Open the pack and dry roast the noodles in a pan, without adding any oil. Roast it till the colour of maggi changes to golden brown. In the mean while cut the onions, tomatoes, coriander leaves, boiled potatoes finely. Once the maggi is evenly roasted, open the masala pouch which comes along with the noodles. Add tomato ketchup plus 2-3 tbsp of water to the masala and mix. Add the vegetables, masala mix (acts like chutney) to the roasted noodles mix well. 

Apple Sandesh

Sandesh is a easy and mouthwatering delicacy from Bengal.


Cooking time: 10 min
Preparation time: 10 min
Serves: 4 


Ingredients for apple mixture:
2 grated apple
1 teaspoon lemon juice
7 teaspoons sugar
1/2 teaspoon saffron
For Sandesh:
100 grams fresh cottage cheese
2 table spoons powdered sugar
4 tea spoon milk
a few drops rose essence (optional)
Method:
For the apple mixture, warm the saffron and rub with a little water until it dissolves.Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and cook for 10 minutes.For the sandesh, blend all the ingredients in a mixture and shape into 4 balls.Decorate by putting the apple mixture on top of the sandesh. Serve cold.

Chocolate Mousse..My nephew loves this one

Preparation Time : 15minutes
Serves / Makes : 10 cups



Ingredients
200 gms cooking chocolate
400 ml fresh cream
1/4 cup milkmaid
2 tsp china grass
1/4 cup water
1/4 cup whipped cream






Method
Soak the china grass in the water. After 2-3 mins. Heat and melt.
Melt the chocolate. Add the cream, milkmaid and china grass mix. Beat together and set for an hour.
After 1/2 set, sprinkle grated chocolate/ chocolate vermicelli and set again for 3 hour.

Rasgulla Chocolate Pudding

Preparation Time : 10minutes
Serves / Makes : 10

Ingredients

1cup chocolate sauce,  1 family pack vanilla ice-cream,  10 small rasgullas,  10 Marie biscuits; crushed to a coarse powder,  a few walnuts and grated milk chocolate; for decoration Method Take a fancy bowl. At the base put the crushed biscuit powder. Squeeze out the syrup from the rasgullas.cut each into two. Then arrange the rasgullas in a circle. Then pour the chocolate sauce over and sprikle walnut. Then put the vanilla ice cream, which is slightly softened so it spreads evenly. Repeat the process. Now chill the assembled pudding in the freezer for 2 hours or more. Remove just 10 minutes before serving. Decorate with grated chocolate and a few walnut pieces

Chocolate Paan - Pamper your guest

Paan certainly is yummy way to end a meal. Known for its digestive qualities, Paan has been a favorite amongst every strata of society. To help paan and chocolate lovers to indulge in the best of taste here is a recipe of chocolate paan.


Preparation time: 5 Min
Serves: 12

Ingredients:
12 banarasi paan leaves, 
1/2tsp dissolved chuna,
1tspdissolved katha,(available on any paan shop),
100g. dark chocolate,
4tbsps fresh cream,
2tsps gulkand,
1tsp thick saunf,
2tsp glazed cherries,chopped,
1/2tsp elaichi dana,
1tsp silver jintan balls




Method:
Wash the paans Apply a little chuna and katha on each paan piece. Melt dark chocolate in a bowl in the microwave oven or melt on double boiler. Mix with spoon to make it smooth. Divide it two portions. To one portion of chocolate add, cream, fennel seeds, chopped glazed cheeries, elaichi Dana, and gulkand and mix. Add silver jintan balls to the other part of melted chocolate .
Shape each paan piece into a cone and stuff with the chocolate-cherry mixture. Dip the paan cones in the melted chocolate- jintan silver balls portion. Arrange them on a platter. Keep in the refrigerator till the chocolate- jintan silver balls coats on them. Serve chocolate paan cones.


Note: Silver ball coated paan looks rich.