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Chocolate at home


  • 2 cups cocoa powder
  • ¾ cup butter
  • ½ cup sugar
  • 2/3 cup milk
  • ¼ tsp plain flour
  • ¼ cup powdered sugar and 1 cup water


Place cocoa and butter in processor and mix until they form a paste. Fill the pan about ¼ full with water. Then place the bowl on top of the water. Put the chocolate paste in the bowl and then heat until hot. Put the mixture back in the processor and mix till smooth. Then warm the milk to room temperature. Add sugar, flour and milk to the paste and mix well. Pour the mixture into molds and place it in the fridge till they become hard. Take the pieces out and munch away!



  • 1 lb Shrimp shelled and deveined
  • 1 cup Basmati Rice
  • 1 Medium chopped Onion
  • 1" Grated Ginger Piece
  • 2 cloves Crushed Garlic
  • 2 Green Chillies
  • 2/3 cup Grated Coconut
  • 2 tsp Garam Masala
  • 1 tbsp Lime Juice
  • 1 tbsp Cashewnuts and Raisins
  • 2 Bay Leaves
  • 1/4 cup Ghee or butter
  • 1 tsp Salt or to taste

How to make shrimp biryani:

  • Soak the rice in normal water for 20 minutes.
  • Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
  • In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
  • Add the paste to the onions and stir for about 5 minutes.
  • Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
  • In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
  • Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
  • Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
  • Preheat the oven to 300°F.
  • In a serving bowl mix the shrimps and rice together.
  • Cover the bowl with the aluminium foil.
  • Put it in the oven for about 10 - 15 minutes.
  • When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.

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