Chocolate Covered Strawberries Recipe – Valentine’s Day Recipes

Valentine’s Day is fast approaching.Many of you might have started thinking about gifting ideas and to make some special recipes on Valentine’s day.Before 10 years,when our marriage date was fixed,2005 Valentine’s day was very special to us.He gifted me ruby stone gold stud with a chocolate box  and i gave him a T Shirt.From then, every year on Valentines day,he gives me some special gifts like Camera,mobile phones,dress,jewelleries,handbags etc whereas me as a wife shower all my love by making some interesting,new dishes for him as he loves to eat varieties of food.This year,when i was thinking about Valentines day recipes,my friend Shalini told me about this Chocolate covered strawberries( Strawberries dipped in chocolate sauce).I browsed for this yummy dessert recipe & found it is a traditional gift for Valentine's Day in the United States.I became double happy & tried it this morning to start off Valentines day special recipes in my blog.
For this recipe,i referred few youtube videos for tips and tricks.I won’t say i made it perfect but still as a first timer,Iam happy with the outcome.Here i have showed you how to melt chocolate using microwave but i’ve discussed the other methods of melting as well.I used dark sweetened compound chocolate for melting.You can use white compund chocolate too.Even though the preparation is easy,there are few points you should keep in mind.So refer “Notes” section for tips before you start.For variations,you can make homemade chocolate covered banana and other fruits like blueberries,prune,chocolate covered almond and even chocolate covered oreos.I decorated them with sprinklers,rice crisps.Run your imagination and play with it.Lets see how to make chocolate covered strawberries at home easily.

Chocolate Covered Strawberries Recipe

How to make Chocolate Covered Strawberries at home using microwave 

Cuisine: Indian

Category: Sweet

Serves: -

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Compound Chocolate - 100 gms ( I used Vanleer brand,sweetened) Fresh Strawberries - 10 nos Sprinklers,rice crisps - for decoration **Please refer”Notes”section before you start..

METHOD

Wash & pat dry the strawberries completely.Make sure strawberries are completely dry because chocolate will not be coated over wet strawberries. Break the compund chocolate into small pieces. Take them in a clean,dry,microwave safe bowl ( make sure there is not even a single droplet of water). Heat in medium power ( I kept 450W) for 30 seconds.Remove the bowl and stir it with a clean,dry spoon. Again microwave in medium power for 1 minute.Remove and stir well. Repeat this process until the chocolate is melted.No issues if there are minute pieces of chocolate.It will melt in the residual heat.Remove the bowl and keep mixing to melt completely.It took approximately 2.5 minutes to melt in my microwave.But this time may vary.So keep an eye.Over doing may stiffen the chocolate.Take care !! Now take the dry strawberries and insert a toothpick in the head part.Hold the toothpick and dip 3/4th or whole strawberry ( as per your wish) in the melted chocolate.Swipe it in the rim of bowl or pat it to remove the excess chocolate.Arrange the strawberries on a plate.Do this process quickly before the chocolate hardens. Suppose if the chocolate is hardened before you finish the work,microwave them in medium power for 30 seconds to melt them.If you are not able to bring the correct consistency for chocolate,add 1 tbsp of odourless cooking oil  for 100gms of chocolate and then melt in microwave.Chocolate will melt properly.Serve after few minutes once the chocolate sets.Enjoy ! Other methods of melting chocolate Direct heat: This method is easy and convenient. Place the chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth.Be careful while using this method because there are many chances for the chocolate to scorch.To avoid this,do the process in very low flame with constant stirring. Double boiler: This method takes a little longer than the direct-heat method but eliminates the possibility of scorching the chocolate. Place water in the bottom of the bowl  and chocolate pieces in another bowl that fits the water bowl.The top of the water should be 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).

Note

Points you should keep in mind 1. There should be no water in strawberries or chocolate.So pat the strawberries and dry them completely before you dip them in the chocolate. Make sure all equipment is completely dry. Any moisture on the utensils or in the container may cause the chocolate to seize/stiffen. If this happens, stir in 1/2 to 1 teaspoon shorteningor odourless cooking oil (not butter) for every 30 gms of chocolate. Be careful to keep water from splashing into the chocolate. A single drop will cause the chocolate to seize. Keep heat low to avoid scorching if using double boiler method. Always stir chocolate during melting. 2.Melt the chocolate very carefully.Be patient and stir the chocolate every 30 seconds for best results. If the chocolate becomes rock hard before completing the dipping process,add a tbsp of cooking oil  for 100gms of chocolate and melt to bring it to the right consistency.

Enjoy this easy,yummy deseert for your special day ! Have a fun filled celebration !!

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White Bean and Parsnip Vegetable Soup

Several months of winter starts to induce a degree of laziness in me. Fortunately, this coincides with cravings for simple soups that take little effort to make but warm and comfort the body and soul. This particularly soup was inspired by the presence of several parsnips in the crisper, remnants from a previous recipe which I had been too lazy to make use of before! Simple as this soup is, it is colorful, hearty and delicious and is just the thing to share on a cold winter evening.

White Bean and Parsnip Soup

Recipe by Lisa Turner Published on February 3, 2016 Simple, hearty, colorful and warming white bean soup with parsnips and winter vegetables Print this recipe Ingredients: 1 1/2 cups dried cannellini (white kidney) beans (4 1/2 cups cooked) 6 cups water 1 bay leaf 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 3 parsnips (1 lb or 450 g), sliced 1 large potato, diced 1 large carrot, sliced 1 jalapeño, seeded and chopped 1 cup green beans, trimmed and chopped 1 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon ground cumin 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper small handful of fresh chives, chopped Instructions: Rinse the white beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, parsnips, potato, carrots, jalapeño and green beans, and sauté for 1 minute. Toss in the paprika, thyme and cumin, stir for 1 minute to coat the vegetables, and then pour in the white beans with their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender. Remove from heat and discard the bay leaf. Season with salt and plenty of fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped chives on top. Makes 6 to 8 servings

More simple winter soup ideas:
Beet, Lentil and Vegetable Soup
Chickpea and Cabbage Soup
Curried Parsnip and Wild Rice Soup
Mushroom, Lentil and Barley Soup

Chanar Dalna Recipe – Bengali Recipes

Last year i tried few Bengali dishes to share a lunch menu collection. I posted few dishes from the menu and this recipe was in pending list.Today when i was checking my drafts,i found this post lying in the folder.Chanar Dalna is an authentic vegetarian Bengali dish served for rice.It is made using potato and freshly prepared Chenna/homemade paneer.But i used store bought paneer and referred Sanjeev Kapoor’s recipe.Its a no onion no garlic recipe too.It came out pretty well.This weekend i will share the Bengali lunch menu platter.Now lets see how to make Bengali style Chanar Dalna Recipe – Vegetarian version !
Do check out my other bengali recipes

• Aloo posto
  
• Chaler payesh
  
• Begun bhaja
  
• Kalai er dal
  
• Mishti Pulao

 

Chanar dalna recipe

Chanar dalna recipe - Paneer & Potato cooked in a spicy gravy

Cuisine: Indian

Category: Side dish

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Homemade paneer or chenna - 200gms Potato - 2 nos ( medium) Ripe tomato - 2 nos (small) Green chillies- 2 nos Ginger - 1 inch piece Cumin seeds- 1.5 tsp Red chilli powder - 1tsp Turmeric powder-1/4 tsp Ghee -1 tbsp Garam masala powder - 1 tsp Sugar -1/2 tsp Salt to taste Milk - 1/2 cup Cooking oil - to fry paneer (I shallow fried the paneer cubes)

METHOD

Cube cut paneer and Peel potatoes,cube cut it.Slit the green chillies and chop the ginger into small pieces.Grind 1 tsp of cumin seeds,red chilli powder,turmeric powder and ginger into a smooth paste adding little water. Heat oil and deep fry or shallow fry paneer cubes till it turns light golden brown.Set aside.In the same oil,fry the potato cubes till light brown and keep aside. In a kadai heat ghee and add 1/2 tsp of cumin seeds.Add the potato cubes,slit green chilli,,tomato pieces(if using)ground masala paste,garam masala powder,sugar and saute well for 2-3 minutes without burning the masala.Add the required salt and half cup of water.Cover and cook the potatoes. Lastly add the milk and fried paneer cubes.Check for salt and simmer the gravy for a minute.switch off the flame. Serve hot with rice. Enjoy !

Note

Some recipes called for tomatoes too.so if you wish,you can add 2 small roughly chopped tomato and saute until mushy before adding masala paste. Adjust the quantity of spices as per your taste. This gravy is supposed to be watery.So add water and milk accordingly. You can skip milk and add water alone.

Enjoy this Bengali style Paneer gravy – chanar dalna for rice !!

  

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Garlic Chutney / Poondu Chutney - Red Chutney Recipe

As i promised in my yesterday’s post here is the spicy,tangy,garlicky red chutney recipe that i had served with Puffed rice dosa.This recipe was shared by my reader Suchi vasan :)This tomato garlic ( Poondu in Tamil,Lahsun in Hindi) chutney is one of the best side dish for this puffed rice dosa.As the dosa has mild sourness this spicy,tangy chutney pairs with it very well. Its also a simple and easy to make chutney recipe with just 3 major ingredients.Not just for puffed rice dosa,you can make this chutney as a side dish for our regular idli dosa and it tastes good with curd rice too.Try it and enjoy.Lets see how to make this yummy tomato garlic chutney for puffed rice dosa !
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Easy Tomato Garlic chutney for chapathi
Onion Garlic chutney
Spicy Momos chutney
 42 Chutney recipes collection

Garlic chutney recipe / Poondu chutney

Easy,spicy garlic chutney recipe - Side dish for idli dosa

Cuisine: Indian

Category: Side dish for idli dosa

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Ripe tomato - 2 nos (medium sized) Small Garlic cloves - 15 nos  Red chilli - 4- 5 nos ( I used 2 spicy chillies & 2 byadgi chillies for nice color) Salt & water - as needed Cooking oil - 2 tsp To temper Gingely oil/Sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Curry leaves - few

METHOD

Wash and chop the tomatoes.Peel the garlic cloves and keep it ready.In a pan heat cooking oil and saute the red chillies,garlic.Saute for a minute and then add tomatoes. Saute until tomato turns mushy.Add the required salt and let the mixture cool down.Grind the mixture to a smooth paste adding enough water. In a pan,heat gingely oil and temper with mustard seeds,urad dal and curry leaves.Add this chutney to the oil and let it boil for few minutes till it thickens.Serve it with idli,dosa / puffed rice dosa.Enjoy !

Note

Adjust the number of chillies as per your taste buds.Here i used 2 spicy chillies and 2 byadgi chillies to get a nice color. This chutney tastes good even without tempering.If you are in a hurry,you can skip the tempering part . Use 10 cloves of garlic if its very big.

Enjoy this yummy garlic chutney with idli,dosa !!

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No Croutons Required - January Roundup of Soups and Salads

It is time for the No Croutons Required monthly roundup of vegetarian soups and salads, alternately hosted by my treasured friend Jac of Tinned Tomatoes and myself. We had a great turnout this month and I'm happy to present you with 21 delicious recipes. As always, a special thanks to all of our fellow bloggers who took the time to share their creations. Now cuddle up and get some inspiration from these recipes.

Recipe: Curry Laksa

Chef: Persephone
Blog: Persephone H
Location: UK

First up is this lovely Malaysian curry that is sure to warm your toes during the cold winter months. You won't miss the meat in this dish made up of shallot, garlic, chilies, ginger, mushrooms, a bit of soy sauce, coconut milk, noodles, bean sprouts, spinach, fresh cilantro and some fresh lime juice. I've been craving mushrooms and could not resist this soup.

Recipe: Quinoa Salad with Kale, Pomegranate Seeds, Persimmon and Cranberries

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Canada

Next up is a super packed nutritious salad that was made to celebrate Hannukah. I've no doubt it was a hit. Quinoa, kale, persimmon, pomegranate seeds, roasted almonds and cranberries are dressed up with an orange maple dressing. Certainly a dish to impress dinner guests.

Recipe: Winter Slaw Salad with Apple, Celery & Cucumber

Chef: Lisa
Blog: We Don't Anything With a Face
Location: UK

Here we have another salad because even in the winter, salads are enjoyable and good for you. This one features apples, cucumber, celery, walnuts, mayonnaise or a mixture of olive oil and white wine vinegar if you please and some fresh dill or parsley. Easy to make and delightful to put on the table.

Recipe: Cauliflower Leaf Miso Soba Soup

Chef: Kate
Blog: Veggie Desserts
Location: UK

Waste not want not, and Kate doesn't waste any of the cauliflower, including the florets, leaves and stalk. This impressive soup is comprised of cauliflower leaves, mushroom stock, miso paste, fresh ginger, soy sauce, mushrooms, carrots, soba noddles and garnished with sesame seeds. Served along with Miso Ginger Roasted Cauliflower, you have everything you need for a nourishing and delightful meal.

Recipe: Carrot and White Bean Soup

Chef: PJ
Blog: Seduce Your Tastebuds
Location: India

Bean soups are always a treat, especially during the cold months. This easy soup features white beans, onions, carrot, garlic, king masala and is garnished with some chili flakes and toasted sesame seeds. Served along with mint flavored sub rolls, you are in for a pure comfort meal.

Recipe: Spiced Wild Rice and Pea Salad

Chef: Corina
Blog: Searching for Spice
Location: UK

This adaptable salad would be wonderful anytime of year. Rice is cooked with cardamon pods and bay leaves. Then green peas are added along with carrot that is spiced up with allspice, ground coriander and cumin. Add some fresh parsley, some diced red onion, lemon juice and sprinkle with some toasted pine nuts and dinner is ready.

Recipe: Mexican Cabbage Soup

Chef: Janet
Blog: The Taste Space
Location: Canada

This beautiful soup features green cabbage. Considering the cost of veggies these days in Canada, this was an economical choice. Cabbage comes together in this soup with onion, garlic, carrot, diced tomatoes and soy chorizo crumbles. This is an ideal soup for the cold weather months.

Recipe: Salad plate with Teff, Hummus and Vegetables

Chef: Veg Hog
Blog: The VegHog
Location: UK

This is a plate I would hover over. Teff is a favorite grain of mine that I don't cook nearly enough. It is served here with homemade hummus, roasted tomatoes and carrots and toasted nuts. I'll be keeping this in mind for the near future.

Recipe: Scotch Broth Soup

Chef: Janice
Blog: Farmersgirl Kitchen
Location: UK

This Scot makes a beautiful thick soup with veggies, grains and pulses. Broth, carrots, onions and celery, vegetable stock are simmered and then we have yellow split peas, pearl barley, red lentil and kale is added near the end of the cooking time. Served with wholemeal bread, bannocks or oatcakes this is surely a meal to enjoy.

Recipe: January Superfood Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

Superfood indeed and just lovely to look at. This salad features quinoa, roasted parsnips, carrots and brussels sprouts, sunflower seeds, pumpkin seeds, pomegranate seeds and kale too. It is all dressed up with olive oil, lemon, garlic, Dijon mustard and some blackberries. That is packed bowl of goodness for sure.

Recipe: Sweet Potato Soup with Sumac, Peanuts and Pomegranate

Chef: Galina
Blog: Chez Maximka
Location: UK

Now for another gorgeous soup. Sweet potatoes shine here along with onion, garlic, chili paste, sumac, carrots, red lentils, coconut milk and tomatoes. The soup is garnished with some roasted peanuts, pomegranate seeds and some fresh lime juice. Just yum.

Recipe: Grilled Baby Potatoes and Creamy Broccoli Salad

Chef: Sadhna
Blog: Herbs, Spices and Tradition
Location: Canada

Next up, we have a complete and colourful meal in the form of a salad. Roasted potatoes with some paprika are combined with steamed broccoli and mixed with cream cheese and seasoning. Served with tomatoes and garnished with coriander, you are in for a treat.

Recipe: Pea and Lettuce Soup

Chef: Alison
Blog: Dragons and Fairy Dust
Location: UK

It is indeed dark outside and there is nothing like a comforting soup to warm and cheer one up. I always enjoy pea soup and this one is filled out with little gem lettuces, onion, lemon juice and some seasoning. To keep it vegetarian, use veggie stock instead of chicken stock.

Recipe: Roasted Cauliflower and Garlic Soup with Almond and Parmesan Crumble

Chef: Katie
Blog: Feeding Boys
Location: UK

Roasted cauliflower is always welcomed, especially when made into a delicious soup. Combined with roasted garlic, Parmesan cheese and then topped with a crumble of salted almonds and more Parmesan this is surely bliss in a bowl.

Recipe: Italian Stew

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Stew is always welcome in the winter months and this Italian style version should encourage you to get into the kitchen to use up any leftover veggies. This partially blended stew is made up of onion, garlic, chili, carrots, celery, borlotti beans, shredded cavolo nero, lemon juice and some fresh parsley for garnish. Warming and nourishing.

Recipe: Leek, Lemongrass, Cauliflower and Chilli Soup with Coconut Milk

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

Next up is another warming and easy to make soup. This delightful bowl includes some of my favorites. Featured here are onions, cauliflower, leeks, chili for a bit of heat, lemongrass, peas, coconut milk and some simple seasoning. I sure would like to sit by a warm fire and enjoy this.

Recipe: Drowning in Coconut Milk Korma Soup

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

The title of this soup has my mouthwatering as I happen to love korma and coconut milk. For this homemade Korma, we have onion, garlic, chili flakes, cinnamon stick, turmeric, coriander, garam masala, ginger, cauliflower, carrots, peas, cashews, veggie stock, coconut milk and some fresh coriander leaves for garnish.

Recipe: Spiced Parsnip Spinach Soup with Apple and Turmeric

Chef: Choclette
Blog: Tin and Thyme
Location: UK

Another delightful and warming soup is up next. Parsnips, onion, garlic, apple, ginger, turmeric, spinach, garam masala and coconut cream are all whizzed up for an easy to make dish that was inspired by Nigella.

Recipe: Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

My contribution this month is a salad even though it is soup weather here in London. This colourful salad has everything you need for positive nourishment. Quinoa, chickpeas, cashews, sun-dried tomatoes and dried cherries are dressed with olive oil, red wine vinegar, freshly squeezed orange juice, honey, turmeric, cumin and some thyme.

Recipe: Kale and Quinoa Salad

Chef: Dena
Blog: Oh! You Cook!
Location: USA

And now for another quinoa salad, this one with kale, red grapes, red pepper, sunflower seeds and lemon peel. This is all dressed with olive oil, honey, Dijon mustard, some seasoning, lemon juice and then generously topped with Parmigiano Reggiano. Oh my. This is better than cheesecake.

Recipe: Curly Kale and Butter Bean Soup

Chef: Kate
Blog: The Veg Space
Location: UK

Our final entry is this lovely kale and butter bean soup. Leeks, garlic, onion, potatoes, kale, butter beans, stock and parsley are all whizzed up for a nourishing lunch or dinner alongside some crusty bread.

Hope my readers were inspired by all of these delicious submissions. Jacqueline will be hosting the next edition of No Croutons Required. Check her site soon for the announcement post.