Easy Chocolate Fudge Frosting

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Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Tomato Chutney

dips - Hi Mom How To Make Cake, On this share dips, I have provide any thing about cake

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Tomato chutney

Tomato chutney -My Indian Kitchen ,Hari Nayak.
Prep Time: 10 minutes
Cooking Time: 15 to 20  minutes
Makes: 1 Cup
Recipe Source : Plateful
Ingredients:

1. Mustard seeds - 2 tsp
2. Curry leaves- 1 sprig
3. Dry red chilies,torn - 2
4. Garlic ,finely chopped- 1 tbsp
5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
7. Tomato,chopped - 1.5 cups
8. Tomato paste - 2 tbsp
9. White vinegar- 2 tbsp
10. Water - 1/2 Cup
11. Salt - to taste
12. Oil - 2 to 3 tbsp

For masala powder:

1. Coriander seeds-1 tbsp
2. Cumin seeds - 1 tsp
3. Black peppercorns- 1/2 tsp

Instructions:

Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.

Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 

Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.

NOTES

• Store in an airtight container in the refrigerator for upto 6 weeks.
  

Tomato chutney

Tomato chutney -My Indian Kitchen ,Hari Nayak.
Prep Time: 10 minutes
Cooking Time: 15 to 20  minutes
Makes: 1 Cup
Recipe Source : Plateful
Ingredients:

1. Mustard seeds - 2 tsp
2. Curry leaves- 1 sprig
3. Dry red chilies,torn - 2
4. Garlic ,finely chopped- 1 tbsp
5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
7. Tomato,chopped - 1.5 cups
8. Tomato paste - 2 tbsp
9. White vinegar- 2 tbsp
10. Water - 1/2 Cup
11. Salt - to taste
12. Oil - 2 to 3 tbsp

For masala powder:

1. Coriander seeds-1 tbsp
2. Cumin seeds - 1 tsp
3. Black peppercorns- 1/2 tsp

Instructions:

Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.

Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 

Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.

NOTES

• Store in an airtight container in the refrigerator for upto 6 weeks.
  

Tomato chutney

Tomato chutney -My Indian Kitchen ,Hari Nayak.
Prep Time: 10 minutes
Cooking Time: 15 to 20  minutes
Makes: 1 Cup
Recipe Source : Plateful
Ingredients:

1. Mustard seeds - 2 tsp
2. Curry leaves- 1 sprig
3. Dry red chilies,torn - 2
4. Garlic ,finely chopped- 1 tbsp
5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
7. Tomato,chopped - 1.5 cups
8. Tomato paste - 2 tbsp
9. White vinegar- 2 tbsp
10. Water - 1/2 Cup
11. Salt - to taste
12. Oil - 2 to 3 tbsp

For masala powder:

1. Coriander seeds-1 tbsp
2. Cumin seeds - 1 tsp
3. Black peppercorns- 1/2 tsp

Instructions:

Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.

Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 

Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.

NOTES

• Store in an airtight container in the refrigerator for upto 6 weeks.