Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.
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Happy cooking!
Dershana
Skimmed milk powder - 1 cup
Cocoa powder - 1/4 cup ( the pure dark, unsweetened variety; not drinking choclate mix)Condensed milk - 1/2 cup
Almonds - 5-6 nos
Lightly toast the almonds in a skillet, cool and coarse grind them in a mixer bowl. Sift the milk powder and cocoa so that they blend through well. Add the powdered almonds and the condensed milk. Knead well to form a dough. Make little balls out of it and place on a butter paperd tray. Refridgerate for 2 hours. It's ready to eat!PS: Store the choclates in the refridgerator if it's not yet in your stomach ;-)
1 comment:
Dersh, sounds yummy...and easy too...I'll try it for my little one. She is crazy of pure chocolates....
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