Tuesday, January 20, 2009

Dal vada


Ingredients
Chana dal, 2 cups
green chillies, 8-12
coconut, 1/2 cup of fine pieces
ginger, finely grated
cilantro leaves 10 stems, finely chopped
onions 1 small

Soak chana dal for 2-3 hrs.
Grind coarsely with green chillies and ginger. Add finely chopped onions,cilantro and coconut pieces. Deep fry in medium hot oil and fry till the vada's are completely cooked and crisp.

Tiramisu



Ingredients
8 ounces mascarpone cheese
1/4 cup sugar
1 tsp Dark rum

8 oz heavy cream
1/3 cup sugar
2 tsp vanilla

1/2 cup of espresso
1 cup skim milk
2 tbsp sugar

1 1/2 packages of Italian style lady fingers
6 oz bittersweet chocolate
6 oz milk chocolate

Allow the mascarpone to come to room temperature. Beat the rum and 1/4 cup of sugar into the mascarpone until it is smooth. Set it aside.

Beat the cream, 1/3 cup of sugar, and 2 tsp vanilla into a bowl and mix with a whisk on high until soft peaks have formed. Set it aside.

Combined the hot espresso and the 2 tablespoons of sugar and stir until the sugar dissolves. Add the skim milk and stir. Set aside.

Grate the two types of chocolate using a food processor or a grater. Keep them separate.
Fold the mascarpone and whipped cream into each other (gently).

Dip a ladyfinger into the coffee mixture, and remove it and place it into a 9″ x 9″ pan. Repeat this until the bottom of the pan is lined with soaked ladyfingers.
Layer on half of the mascarpone/whipped cream combo, smooth it out with an offset spatula. Sprinkle the bittersweet chocolate.
Add another layer of the soaked ladyfingers, the rest of the mascarpone/ whipped cream combo, and finally the grated milk chocolate. Wrap well with saran wrap and refrigerate several hours or even better, overnight.

Serves 9 - 12 depending on the size of the serving.