Home Made Chocolate | ಹೋಂ ಮೇಡ್ (ಮನೆಯಲ್ಲೇ ತಯಾರಿಸಿದ) ಚಾಕಲೇಟ್

Quick & tasty chocolate !! 

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

1 cup Coconut Oil (Cocoa Butter | Butter)  |  ತೆಂಗಿನ ಎಣ್ಣೆ (ಕೋಕೋ ಬೆಣ್ಣೆ | ಬೆಣ್ಣೆ)

1 cup powdered Sugar  |  ಸಕ್ಕರೆ ಹುಡಿ

1 cup Milk powder  |  ಹಾಲಿನ ಹುಡಿ

3 Tbs Cocoa powder  |  ಕೋಕೋ ಹುಡಿ

5-10 drops (1/4 tsp) of Vanilla Essence  |  5-10 ಬಿಂದು (1/4 ಚಮಚ) - ವೆನಿಲ್ಲಾ ಎಸೆನ್ಸ್

2 tsp crushed dry Nuts (Optional)  |  ತುಂಡು ಮಾಡಿದ ಒಣ ಬೀಜಗಳು (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put Milk powder, Sugar powder, Cocoa powder in a vessel and mix.

Put around 3/4 litre of water in a pan and bring it to boil. Keep another vessel and add the butter | coconut oil and melt as shown in the picture below.

Add the mixed dry ingredients, vanilla essence and mix then well. The consistency should be thick as shown in the picture below.

Put it in a chocolate mould and spread as shown in the picture below.

Put it in a freezer for about 2-3 hrs. Remove the chocolate from the mould and serve. Store it in freezer or refrigerator. 

Tips (ಸಲಹೆ):

 * If you do not like the smell of coconut oil, you can replace it with cocoa butter or plain butter but it will not be harder as prepared using coconut oil

 * Chocolate will melt if it is exposed to room temperature

 * If you do not have mould, regular tray or plate can be used. Once the chocolate becomes little hard, it can be cut into pieces using a knife

 -------------------------------------------------------------------------

 * ತೆಂಗಿನ ಎಣ್ಣೆಯ ಪರಿಮಳ ಇಷ್ಟವಾಗದವರು ಕೋಕೋ ಬೆಣ್ಣೆ | ಬೆಣ್ಣೆಯನ್ನು ಬಳಸಬಹುದು, ಆದರೆ ಬೆಣ್ಣೆಯಲ್ಲಿ ಮಾಡಿದ ಚಾಕಲೇಟ್ ತೆಂಗಿನ ಎಣ್ಣೆಯಲ್ಲಿ ಮಾಡಿದಷ್ಟು ಗಟ್ಟಿಯಾಗಿ ಬರುವುದಿಲ್ಲ

 * ಸಾಮಾನ್ಯ ತಾಪಮಾನದಲ್ಲಿ ಚಾಕಲೇಟ್ ಬೇಗನೆ ಕರಗಿ ನೀರಾಗುತ್ತದೆ

 * ಚಾಕಲೇಟ್ ಹಾಕಲು ಅಚ್ಚು ಇಲ್ಲದಿದ್ದರೆ ಒಂದು ತಟ್ಟೆಯಲ್ಲಿ ಹಾಕಿ, ಸ್ವಲ್ಪ ಗಟ್ಟಿಯಾದ ಮೇಲೆ, ಒಂದು ಚೂರಿಯಲ್ಲಿ ಬೇಕಾದ ಆಕೃತಿಯಲ್ಲಿ ಕತ್ತರಿಸಿಕೊಳ್ಳಿ

Sorekayi (Bottle Gourd) Halwa

 Ingredients: 

15 cups grated Bottle Gourd / Sorekayi
6 - 7 cups Sugar
7 - 8 Cardamoms / Elachi / Elakki
1/4 - 1/2 cup roasted Cashew nuts / Gerubeeja
11/4 - 1.5 cups Ghee / Thuppa
Pinch of Saffron / Kesari
2 - 3 tsp Milk

Recipe:

                                           

Cut the bottle gourd and remove the inner part, seeds and outer skin as shown in the picture below. (The inner part that can't be grated can be crushed in mixer and put it to Halwa)

Grate the bottle gourd pieces as shown in the picture below.

Put the grated bottle gourd in a pressure cooker container and cook it without adding water.(1-2 whistles) or directly put it a in a heavy bottomed vessel and cook it by covering a lid. Cook this until almost all the water content is evaporated.

Put saffron in warm milk and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside. Roast the cashew nuts and keep aside.

Once the water content is almost evaporated from the cooked bottle gourd, add the sugar and mix them well.

                                         

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.
Add the saffron milk, ghee, roasted cashew nuts and mix them well. Stir the halwa continuously in medium flame until ghee starts separating.

Add mashed cardamom and mix well. Saute the halwa in low flame for about 5 mins.
Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Serve hot/cold.

Chocolate Icecream

Ingredients:
1 1/4 liter Milk
3 Tbs cup Cocoa powder
1/2 Tbs Custard powder

2 Tbs Corn Flour
3 - 3.5 cups Sugar
1/3 tsp Venilla Essence

1 tsp instant Coffee powder / 2 tsp Coffee decoction
1/4 cup Choco Chips

Recipe:
Put 1 liter of milk and bring it to boil. Keep this in low flame for about 15 mins.

Put remaining 1/4 liter milk in a mixer. Add custard powder, corn flour, cocoa powder, and grind them for few seconds. Add coffee decoction and Venilla Essence and mix them well.

Put this mixture to a boiling milk and mix them well. Bring this to boil and keep it in low flame and stir it continuously for about 5-10 mins. Keep it aside for about one hour until it comes to room temperature.

Keep stirring the mixture frequently until it comes to room temperature. Transfer this to freezer safe container.

Keep it in a freezer for about 3-4 hrs. Mix it properly, add choco chips and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy ice-cream)

Serve it as it is or decorate with some nuts / choco chips / chocolate syrup and serve. The above mentioned ingredients will serve around 10 cups of ice-cream.

Halasina Bele (Jackfruit Seeds) Hayagreeva

Ingredients:
3 cups chopped Jackfruit seeds / Halasinakayi Bele
1.5 - 2 cups Jaggery
3 - 4 tsp Cashew nuts
1 - 2 tsp Raisins / Ona Drakshi
3 - 4 Cloves / Lavanga
1/2 cup grated Dry Coconut / Kobbari Thuri
2 - 3 Cardamoms / Elakki / Elachi
1/4 tsp of Salt (Optional)
3 - 4 tsp Ghee

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.

Cut the jackfruit seeds into small pieces as shown in the picture below.

Put 1 tsp ghee in a thick bottomed vessel and heat. Add cloves, cashew nuts, raisins and fry them in low flame until cashew nuts turn light golden in colour.

Add grated coconut and fry them together in low flame until they are golden in colour as shown in the picture below. Remove the outer cover of cardamom and mash the seeds and keep it aside.

Put the chopped jackfruit seeds in a pressure cook by adding sufficient amount(Around 2.5 cups) of water.(5-6whistles in cooker)

Once the pressure goes off, mash them little bit and add the jaggery, salt and keep it in low flame until jaggery disolves.

Cook this mixture for about 7-8 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.

Add all the fried ingredients and mashed cardamom and mix well. Add 2 tsp ghee and mix well.

Keep the Hayagreeva in low flame for about 2-3 min. Serve hot.