HOMEMADE CHOCOLATE USING COCOA POWDER

Ingredients

Milk powder: 2 cups
Cocoa powder: 2 tsp
Sugar : 1/4 cup
Water: 1/4 cup
Unsalted softened Butter: 3 tsp
Milk: 1-2 tsp (as needed)


Preparation

1. Mix together butter, milk powder and cocoa powder in mixer.
2. Make 1 string sugar syrup by adding the Sugar to water and bringing it to boil. (You have reached the right consistency when the the syrup when dropped from the spatula does not break and stands like a thin string.)
3. Add the milk powder-cocoa-butter mixture to the syrup and take it off the stove. Keep stirring till it forms a lump. If the lump doesnot hold together add about 1-1.5 teaspoon of milk a little at a time. Keep stirring till the mixture thickens.
4. Then transfer the mixture to pre-greased molds when it is still warm. Or alternatively transfer it to a greased plate n cut into pieces immediately.

EGGLESS WHOLE WHEAT GINGER BREAD

Ingredients:

Whole Wheat flour: 1.5 cup
Baking soda: 1/2 tsp
Baking powder: 1 tsp
Jaiphal (Nutmeg) powder: a pinch
Elaichi (Cardomom) powder: 1/4 tsp
Curd: 1/2 cup
Water: 1/4 cup + 1/4 cup
Oil: 1/2 cup
Grated/powdered Jaggery/ jaggery powder: 3/4 cup
Fresh Ginger, grated: 3 tsp
Dry fruits like Cashew and Raisins: 1 tbsp

Preparation:

1. Beat the curd and 1/4 cup water together. Add oil to the mix. Keep aside
2. Prepare Jaggery syrup by dissolving the jaggery in balance 1/4 hot water.(Do     not bring the solution to a boil)
3. Add this syrup to the previously prepared curd-oil solution.
4. Fold in the dry ingredients listed under i-v above into the above mix.
5. Add in the ginger and dry fruits.
6. Grease a bread loaf pan and dust it with all purpose flour. Pour the batter into     the pan and bake it in a preheated oven at 170°C for 30-45 minutes.


Notes:

1. 1 cup = 180 ml
2. Baking time may vary from oven to oven.