Ingredients

1/2 kgMorde dark and milk chocolate

silver wrap

chocolate wrapper

nuts- walnuts, cashew, almonds, pista, figs and  raisins.

various moulds.

Method:

First thing is to melt the chocolates.To  melt the chocolates you can use both gas and microwave oven. In gas you should use double boiler that is take a bowl of water on that use copper bottom and put  the chocolate in that and wrap it with the silver foil .. Melt separately  the dark and milk chocolates..you can use microwave also to melt the chocolates and take out the chocolates in 5 mins…

After that take out the chocolates in a  plate and use a scraper to remove the bubbles..

After that crush the nuts and roast it…

Mix the various nuts in that chocolate sauce.

Use different moulds like heart shape , round shape etc,.. and pour the sauce into the moulds and tamper it slowly.

Refrigerate  the chocolate for whole night.

Then take out the chocolates and wrap it with various colour wrapper.

you can also gift it to your family, friends..

there is a restaurant in Harrington road called kailash parbat… the place is quiet good.. the ambience is nice and refreshing… the food is good… but the price is little high… you have lot of varieties.. you can all types of food.. north indian , south indian, chat items, etc… they have all desserts and juices… its a place where you can hangout with  friends and family…

Ingredients

1 Cauli flower

1 spoon curd

1/2 spoon cumin powder

1/2 spoon tumeric

1/2 spoon garam masala powder

4 lenghty chilli

4 garlics

3 tomatoes

1 big size onion

1 spoon chilli powder

5 spoons Ghee

Corainder leaf for garnish

salt to taste

Preparation

Release the flowers from the bunch duly after washing. Grind onion, garlic and ginger. Then keep a wide vessel and pour the ghee in it. Fry the pieces of cauliflower flower till it appears golden brown. Then add the grinded masala and other masala powders. Then put the pieces of tomatoes add little water if necessary, salt and boil in mild flame. Then pour the curd and sprinkle the pieces of coriander leaf in it and switch the gas off.. Here the gobi masala is ready to eat n serve it hot with chappati and poori…

There is a Chinese restaurant name China Town situated in cathedral road.. They are giving 25% discounts every day for 25 days. IT started from 25 th  September onwards… So those who love Chinese food can go there n enjoy the food.. You will get the variety of Chinese food which make u feel that ur in China.. So Just go n celebrate your day…The address of the China town restaurant is

No 74 # rd floor Cathedaral road, Chennai-86.

Ingredients.

64 oz of eggnog,

1/4 cup of light brown sugar,

1 cup whipped cream

1/2 cup of kahula

1/ 2 cup of brandy

1/4 cup of sugar

1 tablespoon of instant coffee

1 teaspoon of vanilla

1/4 teaspoon of cinnamon

Preparation

In a bowl combine the eggnog, brown sugar, instant coffee and cinnamon. Beat thoroughly. Stir in the kahula and brandy and chill. In another bowl beat the cream with powdered sugar and vanilla. Pour the eggnog mixture into a punch bowl, then top with the cream mixture. Serve!!!

1. Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

2. Add a pinch of sugar while cooking any green leaf vegetables. This will help maintain the bright green color.

3. To keep apples from turning brown, add little citrus juice like the of lemon of orange and toss apples in it.

4. Remove the stems from green chillies before storing them. This will keep them fresher for a long time.

5. To avoid sticky rice, soak washes rice in water for at least ten mins before cooking. A teaspoon of oil can be added to get separate grains of cooked rice.

6. Oil applied to dal before it is cooked helps it to cook faster by softening the proteins.

7. To get crisp, golden dosas add a teaspoon of fenugreek seeds to the urad dal and grind it.

Ing:

1 kg Tomatoes

2 tbsp butter

5 caradamoms

5 cloves

1 piece cinnamon

1 bay leaf

2 small onions

1 small piece beet root

1 carrot

4 flakes garlic

1/2 ginger

1 stick celery

1/2 bunch coriander leaves

1/2 bunch mint leaves

salt and pepper to taste

1 cup croutons.

Method:

Cut tomatoes into bog pieces and vegetables into slices. Slice onions and chop ginger and garlic. Heat butter and fry garam masala and then fry the onions. When soft add ginger and garlic. Stir for 1/2 min. Add vegetables and fry till transparent. Mix in greens and fry lightly. Add tomatoes and fry till skin starts to peel. Add salt and 1 cup water and pressure – cook for 3 whistles. Strain and remove the garam masala. Cool and grind the vegetables toa pulp. Mix pulp and the strained soup and add sufficient water and strain. Just before serving cook on slow flame til steams appear. Add pepper and serve with croutons.

There is a one more juice centre recently opened in chennai. It is located  in Greams Road. I ve pasted the address below.

Address:
#65B, Murugesa Naikar Complex
Ground Floor
Thousand Lights
Greams Road
Chennai -600006.

I went to this place which has got excellent interior and the ambience is very clean and neat. The environment is so pleasant. The staff is so helpful and so clean. It has got a lot of varieties not only juices it has pizza, sandwiches and milk shakes. They are specialized in Falooda which is so yummy!!! They have extreme varieties and the price is reasonable.Even they have good parking space. Its a place where u can go with friends and family and enjoy ur time.One more thing its 100% Vegetarian….

ING:

1/2 kg flour

1/2 cup curd

1/2 tsp soda

2 tbsp oil

salt to taste

water to mix

Method

Mix all the ingredients together. Knead well and keep for 3 hrs. divide into large portions.

Ing for stuffing:

1 cup paneer

1 cup cabbage

2 green chillies

1 small onion

1/2 ginger

1/2 bunch coriander leaves

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 tbsp oil

salt and lime juice to taste

Method:

Grate paneer and shred cabbage. Chop onion , green chilies and coriander leaves. Heat oil and fry green masala till golden brown. Add cabbage and fry on slow flame till soft. Add salt and tumeric powder. Cook for 2 mins and remove. Mix with paneer and coriander leaves.. Cool and form into small balls. After dividing into large portions roll out into thick poories.Keep stuffing . Seal and cover it. Roll out again. Coo on a tawa on slow flame on both the sides. Pour oil or butter on sides and cook for 1 min.

ING:

1/4 kg baby potatoes

100 gm carrots

10 beans

1/2 cup green peas

300 gm tomatoes

2 tbsp oil

1 tsp chili powder

1 tsp corainder powder

1/4 tsp tumeric powder

3 tbsp gram flour

2 tbsp curd

salt to taste

Ing to Grind

1 onion

6 green chillies

5 flakes garlic

1/2 ginger

1/2 bunch coriander leaves.

Method:

Blanch and puree the tomatoes. Cook and mash potatoes. Cut the vegetables into small pieces and cook till soft. Mix with potatoes, gram flour, salt and little chili powder and garam masala powder. Form into small balls. Fry the koftas. Heat oil and fry the ground paste till dry. Add powder masala and fry for 2 mins. Mix in the tomato puree beaten curd and 1 cup of water. Simmer on the gentle flame. Put the koftas and simmer gently for 5 mins. Garnish with the chopped coriander leaves.