Soda Shikanji or the Indian lemonade is very refreshing drink, immensely popular and very easy to prepare and is a popular summer drink throughout north Indian states. It is best served in an earthen glass or matka.This recipe has listed ingredients for 1 serving.

Ingredients for Soda shikanji Recipe

• Lime juice – ½ lemon
• Sugar - 1 tbsp
• Black salt/ kala namak – 2 pinches
• Soda – a little less than 1 glass
• Water – 2 tbsp
• Mint leaves – for garnishing

Procedure for preparing Soda Shikanji Recipe

Boil the 2 tbsp water along with sugar and make a sugar syrup by dissolving the sugar. Keep aside and let it cool.

Take a glass/earthen glass and add the lime juice followed by the sugar syrup then add blacksalt and soda

Mix well. Garnish with mint leaves.

Aloo Potol Chokha is a simple yet tasty & quick side dish you can make for rice. It’s basic ingredient is mashed potatoes, and it is widely popular amongst the masses in West Bengal & Bihar.

Ingredients for Aloo Potol Chokha Recipe

• Potatoes – 2 medium
• Potol/parval/pointed gourd – 2
• Onion – 1 big (chopped)
• Green chillies – 2-3 (chopped)
• Mustard oil – 2 tsp
• Salt – to taste

Procedure for preparing Aloo Potol Chokha Recipe

Boil the potatoes and potols/parvals in a pressure cooker and peel the potatoes. Squeeze the potols to remove the water it has in it.

Smash the potatoes and potols making sure there are no lumps.

Heat mustard oil in a pan and add onions and green chillies to it and sauté for 2-3 minutes till the onions turn pink.

To this add the smashed potatoes and potols and mix well.

Serve hot with steamed rice and dal.

Vanilla Ice Cream is most popular & readily available flavour around the world, it’s kids’ favourite summer treat and many like it for dessert.This recipe does not include any preservatives, so it’s good for kids. Also if possible you can use real vanilla pods instead of vanilla essence for a better flavour.

Ingredients for Vanilla Ice Cream Recipe

• Full cream milk – 500 ml
• Cream – 150 gms
• Icing Sugar – 100 gms
• Eggs – 5 (beaten)
• Vanilla essence – 1 tsp

Procedure for preparing Vanilla Ice Cream Recipe

Bring the milk to boil along with sugar .

When the milk comes to a b oil add the beaten eggs and stir continuously till a thick custard is formed.

Let the custard cool and then to this add the cream and vanilla essence and mix well.

Pour this in a bowl or ice cream molds and refrigerate for at least 3 hours. Then keep them in the freezer till they are ready to be served.

Serve chilled with chocolate sauce on it.

Dessert mousses are typically made from egg and cream, usually in combination with other flavors such as chocolate or puréed fruit. It can range from light and fluffy to creamy and thick, depending on preparation techniques. This recipe includes the chocolate flavor in a Mousse and is a fantastic way to end your meal.

Ingredients for Chocolate Mousse Recipe

• Water – 2 cups
• Custard powder – 6 tbsp
• Sugar – ½ cup
• Cream – 4 heaped tbsp
• Gelatin – 3 tsp sprinkled over ½ cup water
• Egg whites – 2(optional)

For Decoration

• Grated Chocolate – 1 tbsp
• Whipped cream – 2-3 tbsp
• Chocolate biscuits or cookies – a few

Procedure for preparing Chocolate Mousse Recipe

Mix custard powder in 1 cup of water in a heavy bottom sauce pan till it dissolves completely and add the remaining 1 cup water and sugar to it. Put this on medium flame, stirring continuously and bringing to a boil. Cook for 3-4 minutes till a sauce is ready. Remove from fire.

Break the chocolate into small pieces and add to the hot custard. Stir continuously till the chocolate dissolves.

Put ½ cup water in a sauce pan and sprinkle gelatin on the water. Let it sit for 2-3 minutes. Keep on very low heat and stir continuously for 2 minutes. Do not let it come to a boil.

Now mix this hot gelatin solution with the chocolate mixture. Keep the chocolate mixture aside for 15-20 minutes to cool down completely but keep stirring in between.

When the chocolate mix cools down, beat cream till slightly thick and fluffy and can stand in soft peaks.Fold the whipped cream into the cool chocolate mis slowly and uniformly.

If you are not using eggs then the mousse is ready to be served but if you are using eggs then beat the egg whites and then fold this in to the prepared chocolate mix.

Transfer the mousse into serving glass and set it in the refrigerator for 3-4 hours or till it sets. You can decorate it with whipped cream, grated chocolate and a chocolate cookie or biscuit.

Kuzhi paniyaram is a South Indian dish made by steaming batter — traditionally made from pulses (specifically black lentils) and rice using a mould. The batter used is the same as that for idli or dosa. Kuzhi paniyarams can be made sweet or spicy. The spicy version has sautéed onions and green chillies mixed with the batter.Kuzhi paniyarams used to be made for eating on long distance trips without the use of a refrigerator.

Ingredients for Kuzhi Paniyaram Recipe

• Dosa batter – 250 gms (about 3-4 cups)
• Onion – 1 big (chopped)
• Urad dal – 1 ttbsp
• Green chillies – 2-3 (chopped)
• Mustard seeds – ½ tsp
• Oil – 1 tsp + more for frying the paniyarams
• Salt – top taste
• Coriander leaves – ¼ cup

Procedure for preparing Kuzhi Paniyaram Recipe

Heat 1 tsp oil in a pan and allow  mustard seeds to splutter, then add the onion and sauté till it turns soft.

To this add the urad dal and sauté till it turns golden brown. Add green chillies and again sauté for 1 minute.

Remove from heat and add this to the dosa batter and mix well along with salt.

Add chopped coriander leaves and mix again

Heat kuzhi paniyaram vessel and put ½ tsp oil in each section then pour a spoonful of the batter and allow it to turn golden brown on one side then turn it over and allow it to turn golden brown on the other side.

Remove from heat and serve hot with Coconut chutney or Sambar.

Payar thoran is a Kerala side dish which is very common in a full Kerala meal. Sadhya is a hearty Kerala meal served in banana leaf which is incomplete without a thoran/fry. A thoran can be made with almost any vegetable. Payar Thoran is a very famous kind of thoran/poriyal and is very easy to prepare.

Ingredients for Payar Thoran Recipe

• Payar/barbatti/Long yard beans – 250 gms (chopped finely)
• Grated coconut – ½ cup
• Mustard seeds – ½ tsp
• Curry leaves – 1 strand
• Green chillies – 2 (slit)
• Turmeric powder – a pinch
• Salt – to taste
• Oil – 1 tsp

Procedure for preparing Payar Thoran Recipe

Boil 1 cup water in a heavy bottomed pan and add the chopped barbatti and allow it to cook for 2 minutes . Drain the barbatti and keep aside.

In a pan heat 1 tsp oil and allow mustard seeds to splutter. To this add the curry leaves and green chillies , sauté for 1 minute and then add the partially boiled barbatti to this and fry for 3-4 minutes.

Add turmeric and salt to the grated coconut and mix well.

Add this to the barbatti and fry for 2 minutes. Check seasoning and remove from heat.

Serve hot with rice and other Kerala cuisine.

Upma is a very famous South Indian breakfast dish and this recipe for Corn Upma is a variation of the original upma recipe. It is a healthy breakfast dish filled with the goodness of corn and milk.

Ingredients for Corn Upma Recipe

• Maize (fresh and tender) – 3 large
• Milk – 3-4 cups
• Grated coconut – 1 cup
• Mustard seeds – 1 tsp
• Curry leaves – 1 strand
• Asafoetida (hing)- a pinch
• Cloves – 4
• Cinnamon – 1 inch
• Ginger & green chilli paste – 1 tsp
• Sugar – ½ tsp
• Salt – to taste
• Oil – 1 tsp

Procedure for preparing Corn Upma Recipe

Take out the corns from the maize and put it in a blender and blend it just once (just one round) so that the corns get beaten. Keep aside.

In a pan heat oil and allow the mustard seeds to splutter and then add curry leaves, asafoetida, cloves, cinnamon and ginger-green chilli paste and sauté for 2 minutes.

Now add the beaten corn to it and mix well. Let it cook on low flame for 5-7 minutes till the corn is cooked. Once the corn is cooked add the grated coconut, salt and sugar and mix well again, sauté for another minute.

Now add the milk (enough milk so that the milk level and corn mix level is the same) let it cook on medium flame till the milk dries up. Mix well and remove from heat.

Serve hot garnished with grated coconut.

Note – as a variation you can also add carrots and beans or even cashews, it will add a nice flavour to it.

Banana Almond Smoothie is a refreshing drink made from the goodness of milk, yoghurt, almonds, banana and honey. This smoothie is healthy and also a very  cooling drink in summers. A smoothie is a blended and sometimes sweetened beverage made from fresh fruit.

Serves – 1

Ingredients for Banana Almond Smoothie Recipe

• Milk – 250 ml
• Yoghurt- 2 tbsp
• Almond powder – 1 tbsp
• Banana – 1
• Honey – 1 tbsp
• Ice – 3-4 cubes

Procedure for preparing Banana Almond Smoothie Recipe

Blend all the ingredients together in a blender/mixer-grinder along with ice.

Serve chilled in a tall glass.

Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava(semolina). Rava idli is served hot and is to be eaten along with Coconut chutney. A dash of ghee poured on the top of Rava Idli adds to the overall taste.

Serves – 10 idlis

Ingredients for Rava Idli Recipe

• Sooji/rava/semolina – 2 cups
• Mustard seeds – 1 tsp
• Urud dal – 1 tbsp
• Cashews – 2 tsp(broken)
• Soda bicarb – 3 pinches
• Curd – 2 cups
• Water – ½ cup
• Salt – to taste
• Asafoetida – a pinch
• Oil – 1 tbsp
• Coriander leaves – 2 tsp (chopped)
• Ghee – 2 tsp

Procedure for preparing Rava Idli Recipe

Heat oil in a pan and add mustard seeds. Let the mustard seeds splutter and then add asafoetida and urud dal and let it turn golden brown. Now add the cashews and sauté again till the cashews turn golden brown. To this add the rava/semolina/sooji and and again sauté till it turns golden brown.

Now remove from heat and transfer it to a bowl and let it cool there. Once it’s cool add 1 cup curd and mix well and let it sit there for 10 minutes. Now again add the remaining 1 cup of curd, salt, soda bicarb, coriander leaves and water to meet the required consistency(the consistency should be neither too thick nor too thin).

Now add 1 big spoonful of this batter in each section of the idli mold and steam it.

Before serving pour the ghee/clarified butter on top of the idlis to give it a nice flavour and aroma.

Serve hot with Coconut chutney, onion coconut chutney, Onion tomato chutney or sambar.

Pachadi refers to a traditional  South Indian side-dish. Broadly translated, it refers to food which has been pounded. Pachadi is a side-dish curry similar to the north Indian raita. In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.

Ingredients for Manga(Green mango) Pachadi Recipe

• Green mango – 1 (peeled and chopped)
• Mustard seeds – ½ tsp + ½ tsp
• Salt – to taste
• Grated Coconut – ¼ coconut
• Green chillies – 2-3 choppped
• Curry leaves – 1 strand
• Dry red chillies – 2(broken)
• Oil – 1 tsp

Procedure for preparing Manga(Green mango) Pachadi Recipe

Soak the chopped green mango in water for 10-15 minutes(so that the sourness gets reduced).  Meanwhile blend the grated coconut, salt and ½ tsp mustard seeds in a blender to a smooth paste.

Drain the water of the green mango and add the prepared paste of coconut and mustard seeds to it and mix well. Add chopped green chillies and mix again.Keep aside.

In a pan heat oil and add remaining mustard seeds to it and allow to splutter, now add the curry leaves and dry red chillies and pour this on top of the mango mixture kept aside.

Mix well again and serve with Steamed rice.

Godamba Kozhukatta is a very easy South Indian dish which is apt for breakfast. I learned it from my father in law. It is healthy and very easy to prepare especially when you are in a hurry to fix a breakfast.

Ingredients for Godamba Kozhukatta Recipe

• Atta/ wheat flour/godamba – 4 cups
• Cumin seeds/jeera – 1 tsp
• Grated coconut – ½ coconut
• Sugar – 2 tsp
• Boiling water – to boil the kozhukatta
• Water – to knead a dough
• Salt – to taste

Procedure for preparing Godamba Kozhukatta Recipe

Take the wheat flour, salt, cumin seeds, grated coconut and 1 tsp sugar in a large bowl and knead all these ingredients into a soft dough by adding water and set aside for 20 minutes.

Now boil some water in a heavy bottomed pan. Meanwhile make small balls of the dough and once the water is boiled drop these small balls into the boiling water and on medium flame let the balls cook. You will understand that the kozhukatta is cooked when there is a change in the colour slightly.

Once the kozhukatta is cooked do not throw away the remaining water and add 1 tsp of sugar to it and mix well. Let it cool down and serve along with the remaining water.

Vada is a traditional South Indian food. Although they are commonly prepared at home, vadas are as well a typical street food in India. They are usually a morning food. Vada can vary in shape and size, but are usually either  doughnut – or disc-shaped. Sada vada is doughnut shaped and very simple to make. Sada vada is made from urud da l(black gram).

Ingredients for Sada Vada Recipe

• Urad dal – 1 ½ small glass
• Chana dal – 2 tsp
• Curry leaves – 1 strand (chopped)
• Onion shallots – 2-3 (chopped)
• Green chillies – 1-2 (chopped)
• Ginger – 1 inch (chopped)
• Salt – to taste
• Oil – 300 ml (for frying)

Procedure for preparing Sada Vada Recipe

Wash and soak the urad dal in water for about 1- 1½ hours. Now drain the water and blend the urad dal along with the chana dal in a mixer till a smooth paste is formed without water (you should not add water at all). Once the batter is formed add chopped ginger, green chillies, curry leaves, salt and chopped onion shallots and mix well.

Now heat oil in a heavy bottomed pan and  take some of the thick batter in hand to make a ball and then flatten it between your palms then with your thumb make a hole in the centre (like a doughnut) and then instantly drop it into hot oil and deep fry till it turns golden brown.

Serve hot with Onion sambar, Sambar, Coconut chutney or Onion coconut chutney

Note: Make sure to make the vadas as soon as you make the batter as the batter will turn sour if you delay in making the vadas.

Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. It is a very refreshing drink during summers and may be garnished with mint leaves.

Ingredients for Mango Lassi Recipe

• Mango – 1 big
• Yougurt/curd – approx. 800 ml
• Sugar – 2-3 tsp
• Crushed ice – 4-5 ice cubes
• Mint leaves – for garnishing (optional)

Procedure for preparing Mango Lassi Recipe

Peel and take the pulp of the mango.

In a blender blend the mango pulp, yogurt, crushed ice and sugar till the mix is fluffy.

Serve chilled in a long glass and garnish with mint leaves.

Tandoori chicken is a popular Indian and Pakistan dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.The chicken is marinated in yogurt and seasoned with the spice mixture.

Ingredients for Tandoori Chicken Recipe

• Chicken – 1 kg (i chicken cut in 4 pieces)
• Lemon juice – 1 lemon
• Chilli powder – 1 tsp
• Curd – ½ cup ( not too sour)
• Green chillies – 5-6
• Ginger-garlic paste- 1 tsp
• Garam masala – 1 tsp
• Oil – to rub on the chicken
• Salt – to taste

Procedure for preparing Tandoori Chicken Recipe

Wash and clean the chicken pieces and make long cuts on it, also take a fork and pierce it on every side so that the masala is well  coated on the chicken.

Marinate the chicken pieces with lime juice, chilli powder and salt and keep aside for 3-4 hours.

Now in a mixer blend curd, garam masala, ginger garlic paste and green chillies to a smooth paste.

Marinate the chicken pieces with this paste and keep aside for 6-8 hours.

Once the chicken is marinated well preheat the oven and then rub the chicken pieces with some oil and place it in the oven. Now grill the chicken till tender and reddish-brown in colour  for about 30-35 minutes, turn over the chicken pieces and grill for another 10 minutes . (please grill as per your oven functions as it is different in different ovens)

If you have a tandoor then grill in the tandoor for 20-25 minutes.

Serve hot with a dash of lime juice on it.

Note - you may use 1-2 drops of red colour. I do not use colour.

Kadala Curry/ Chickpeas Curry is a favourite dish of Keralites because it can be teamed with almost every breakfast dish like dosa, appam, puttu or even rotis. It is yummy and easily prepared.

Ingredients for Kadala Curry Recipe

• Chickpeas/chana/kadala – 2 cups (soaked for at least 6 hours)
• Coconut pieces – 1 cup
• Green chillies – 2-3 (slit)
• Ginger – 1 inch(chopped)
• Coriander powder – 1 tsp + ½ tsp
• Chilli powder – 1 tsp
• Turmeric powder – a pinch
• Cumin powder – ¼ tsp
• Curry leaves -  1 strand
• Onion shallots – 8-9 (sliced)
• Salt – to taste
• Mustard seeds – ½ tsp
• Coconut oil/Refined oil – 2 tbsp

Procedure for preparing Kadala Curry Recipe

Pressure cook the chickpeas with the ginger and coconut pieces and ½ tsp coriander powder till well cooked.

Roast remaining coriander powder, chilly powder, turmeric powder and cumin powder in a pan and then in a bowl wet the roasted masala with a little water and keep aside.

In heavy bottomed pan heat coconut oil/refined oil and splutter mustard seeds, to this add the curry leaves, green chillies and onion shallots and sauté for 4-5 minutes.

Add the prepared masala to this and sauté for another 2 minutes till the masala is cooked.

Now add the pressure cooked chickpeas and mix well. Check seasoning.

Serve hot with Puttu, rotis, Appam or Plain Dosa, Masala Dosa, Fish masala dosa, Oats Dosa.

Puttu is a  South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian states of Kerala and few areas in Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana.

Ingredients for Puttu Recipe

• Rice powder – 250 grams
• Salt water – as required to wet the rice powder
• Puttu maker – 1
• Grated coconut – ½ of a coconut

Procedure for preparing Puttu Recipe

Roast the rice powder in a thick bottomed pan/kadhai (but do not let its colour change) for a few minutes.

Keep aside and let it cool. Now take salt dissolved water  and add the salt water in small amounts to the rice flour and mix .

You have to be careful not to mix too much of salt water as we do not need to make a dough we just need to wet the rice flour enough to steam it while keeping it in a powdered state.

Once the rice flour is wet enough, take the cylindrical puttu maker and put some grated coconut in it then put some prepared rice flour till it is almost half full then again put some grated coconut and then finally again some rice flour topped with some grated coconut.

Keep water in the bottom vessel of the puttu maker and let it boil , now keep this cylinder on top of it with it’s lid and allow it to steam for 10-15 minutes. You will understand that it is done once the steam comes out of the puttu maker.

Note : If you are using coconut shell shaped puttu maker then you just have to put some grated coconut first then fill with rice flour and top it up with some more grated coconut. The picture shown here is of coconut shell shaped puttu.

Serve hot with kadala curry or banana and papadam.

Chilli Chicken is a popular Chinese dish that is highly popular in many parts of India. Chilli chicken recipes there are various chilli chicken recipes like Quick Chilli Chicken Recipe or Lemon Chilli Chicken Recipe

Ingredients for preparing Chilli Chicken

• Chicken – 500 gm (medium size pieces)
• Capsicum – 2 pieces (chopped)
• Onion – 2 pieces (chopped)
• Spring onion – 1 bunch (chopped)
• Green chilly – 5 pieces (chopped)
• Soya sauces – 1 tbsp
• Vinegar – 1 tbsp
• Green chilly sauce – 1 tbsp
• Red chilly sauce – 1 tbsp
• Tomato sauce – 1 tbsp
• Ginger – 1 inch (chopped)
• Garlic flake – 2 pieces (chopped)
• Red chilly powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Cornflour – 2 tbsp
• Red orange colour – 1/4 tsp (optional)
• Ajinomoto – As per taste (optional)
• Salt – to taste
• Oil – as required
• Water – as required

Procedure for preparing Chilli Chicken

This is a 2 step recipe. First step is to prepare chicken with Chicken Lollipop Recipe.

Once you are ready with the friend chicken you can continue the process below.

Heat 2 tbsp of oil in a separate pan and add chopped ginger, garlic, onion, cumin seeds, green chilli, capsicum, spring onion (only top portion) & stir for 5 minutes.

Add salt, soya sauce, vinegar, red chilly sauce, green chilly sauce, tomato sauce, red chilly powder, red orange color, ajinomoto & sauté for 2 minutes.

Add fried chicken pieces, 1 cup of water & let it boil for 3 minutes. Add spring onion. Mix well.

Add 1 tbsp of cornflour diluted in half cup of water. Stir well till the gravy thickens.

Remove from heat and garnish with chopped spring onion. Serve hot with nan.

Chingri Potoler Dorma is a famous Bengali cuisine where the potol/pointed gourd/parwal/parval is stuffed with Chingri/Prawns along with poppy seeds and mustard seeds and then deep fried and mixed in a spicy gravy. It can be served with rice or can be had just like it is.

Ingredients for Chingri Potoler Dorma Recipe

• Prawns – 250 gms
• Poppy seeds/posto – 2 tbsp
• Mustard seeds/ sarson – 1 tsbp
• Green chillies – 5 (slit)
• Potol/Pointed Gourd – 6
• Salt – to taste
• Mustard Oil – for frying + 2 tbsp
• Onion – 1 (ground to a paste)
• Chilli powder – ¼ tsp
• Curd – 1 tbsp

Procedure for Preparing Chingri Potoler Dorma Recipe

Cut the top of each potol (Pointed Gourd) and with a knife or spoon scoop out its pulp. Once you get the potols clear of their pulps then wash and keep them aside.

Meanwhile in a pan boil the prawns with a bit of salt.

Grind the poppy seeds, green chillies, salt and mustard seeds to a paste.

Heat 2 tbsp mustard oil and add the boiled prawns and sauté for a minute. To this add the prepared paste and mix well. Sauté till the mix is cooked. Remove from heat and let it cool.

Once the prawn stuffing is cooled stuff this mix in each potol nicely.

After the potols are stuffed heat mustard oil in a heavy bottomed pan and deep fry the potols till golden brown. remove from heat and keep aside.

Heat 1 tsp mustard oil and add the onion paste and chilli powder and sauté for 2-3 minutes. Now add the curd to it and mix well , to this add the fried potols and again mix well. Serve hot with steamed rice or you may have it as it is.

Chicken Butter Masala is a variant of the original Murgh Makhni (Butter Chicken) which adds a bit more flavour with some extra spices and has a lesser the preparation time unlike the original recipe. This Punjabi dish is popular all over the world.Chicken Butter Masala is generally served with roti, naan, parathas, Peas Pulao or just plain steamed rice.

Ingredients for Chicken Butter Masala Recipe

• Chicken – 500 gms
• Onion – 1(chopped)
• Bay leaf/tej patta – 2
• Ginger-garlic paste- 1 tsp
• Chilli powder – 1 tsp
• Cumin powder -  1 tsp
• Coriander powder- 1 tsp
• Tuirmeric powder – a pinch
• Yogurt – 1 tbsp
• Cream – 3 heaped tbsp
• Tomato – 1 (pureed)
• Salt – to taste
• Butter – 2 tbsp
• Water- ½ cup

Procedure for preparing Chicken Butter Masala Recipe

Wash chicken pieces and then marinate it with yogurt, ½ tsp chilli powder, ½ tsp cumin powder and ½ tsp coriander powder for ½ hour.

Heat butter in a pan and add onion to it, sauté till it turns golden brown. Now add ginger-garlic paste and again sauté for 1 minute. To this add the chicken pieces and fry it for 5-6 minutes.

Add the remaining cumin powder, chilli powder, coriander powder, salt and turmeric powder. Sauté till the masala is cooked. Now add the tomato puree to it and stir well. To this add water and let it boil.

Now add the cream to this and and cook till the chicken is tender. Check seasoning . Your creamy Chicken butter masala is ready to be served.

Garnish with some cream and serve hot with rice or naan or rotis.

Easter eggs are special eggs that are often given to celebrate Easter or springtime. The oldest tradition is to use dyed or painted chicken eggs, but a modern custom is to substitute chocolate eggs, or plastic eggs filled with confectionery. This recipe has peanut butter and icing sugar shaped as eggs and then dipped in rich melted chocolate.

Serves – Makes 12 eggs

Ingredients for Easter Chocolate Eggs Recipe

• Dark chocolate – 150 gms
• Peanut Butter – 1 cup
• Butter – 1 tbsp (softened)
• Icing Sugar – 1½ cups
• Gelatine – 1 tsp (optional)

Procedure for preparing Easter Chocolate Eggs Recipe

Mix peanut butter, butter and icing sugar together and prepare a soft dough. Now make balls of the dough and shape them in the shape of an egg.

Arrange these egg shaped pieces on a greased foil/plate and refrigerate them for 1-2 hours so that it becomes firm and its easier to dip them in chocolate.

Meanwhile melt chocolate and gelatine in a pan by indirectly heating it i.e. place the pan on top of a bowl with boiling water but make sure that the bottom of the pan of chocolate doesn’t touch the surface of the water in the bowl.

Now take the refrigerated egg shaped pieces and dip them in the chocolate with the help of a fork and let the excess chocolate drip away, then put them on a greased foil/surface and decorate it with candies of your choice and then put them away in the refrigerator to set for at least 10 hours.

Your Easter chocolate eggs are ready to be eaten.