Fudgy Rocky Road Bars

When I was in high school, it was cool to cruise the mall. It had a movie theater, an arcade and a Baskin Robbins store across from a circular fountain ringed with seating. I often made my way there with a friend on Friday nights. We would treat ourselves to ice cream at the end of the evening


Despite the choice of 31 flavors, my friend always ordered a single scoop of vanilla. I, on the other hand, was slowly working my way through every concoction they offered. Pink bubble gum, strawberry cheesecake, orange sherbet. Admittedly, there were some doozies along the way (thankfully nothing with bacon). But I believed all great adventures come with some missteps.



Exasperated, one night I urged her to try something new.

When we got to the counter she paused for a moment.

"Could I have a scoop of French vanilla?"

I have no memory of French vanilla, but over the years I delighted in cone after cone of Rocky Road.



I loved uncovering the squishy marshmallows and crunchy almonds buried beneath the decadent chocolate. When I saw this recipe for Fudgy Rocky Road Bars, I found myself longing for the mall and mullets and the gentle give of marshmallows.



My two cents worth on this recipe...

I swapped a bar of Ghirardelli semisweet chocolate for the chocolate chips and it was delicious.

I had trouble spreading the marshmallow cream over the almonds and graham crackers and advise dolloping it on top instead. The recipe calls for swirling the marshmallow cream and chocolate at the end so you'll have a second chance to spread it out evenly.

This is a rich fudge-like dessert. (It calls for nearly a pound of chocolate so I made half the recipe to test it out). I suggest cutting the bars into small pieces. Heat a sharp knife by dipping it in warm water, dry it and then use it to form the bars.

Mysooru Badanekaayi Palya - Mildly Spicy Mysore Brinjal Dry Curry

 MYSOORU BADANEKAAYI PALYA

Tender, fleshy, small and yummy ! Eerangere badanekaayi - the long green brinjal variety grown around Mysore - is the perfect choice to prepare the delicious Mysooru Badanekayi Palya. My mouth waters even now as I think of the the delicious vaangi baath which my mother - in - law prepared decades ago, using this particular variety of brinjals.

Here I have used the long green local brinjals to prepare the delicious palya. The Byadagi Menasina kayee ( a special variety of chillies grown in Byadagi, a village in Karnataka ) lends a special colour and flavour to the palya. Do try out this Palya using Eerangere badanekaayi and enjoy the authentic delicacy.

INGREDIENTS

Long green brinjals - 1/2 kg

Turmeric powder - 1 pinch

Sesame oil - 2 tbsps

Mustard seeds 1/4 tsp

Split black gram dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Curry leaves - a few

Salt - 1 tsp

Fresh coconut gratings - 1 cup

FOR THE SPICE POWDER

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Byadagi red chilles - 10

Cinnamon - 1''

Asafoetida - 1 pinch

METHOD

1. Heat a drop of oil and fry the cinnamon.

2. When the cinnamon starts giving out a pleasant aroma, add the coriander seeds, Bengal gram dal and broken Byadagi chillies, and roast together till you get a very pleasant aroma.

3. Add asafoetida and switch off flame.The heat of the pan is enough to fry the asafoetida powder.

4. Cool and grind the roasted spice into a smooth powder and keep aside.

5. Wash and quarter the brinjals lengthwise and then cut them across into 2'" pieces.

6. Immerse the brinjal pieces in water as you cut them to avoid discolouration.

7. Heat the remaining oil in a pan and add mustard seeds.

8. When the seeds splutter add black gram dal and bengal gram dal and fry till they turn golden in colour.

9. Add curry leaves and turmeric powder.

10. Drain the brinjal pieces and add  to the seasoning.

11. Stir in salt, cover and cook for two minutes till the vegetable releases water.

12. Cook without lid on low flame stirring now and then, in its own water, till the brinjal pieces are about to be done.

13. Once the brinjal is done increase heat and cook till all the water evaporates.The cooked brinjal pieces should remain firm.Do not allow it to become mushy.

14. Mix in one and a half tsps of the ground spice powder and switch off flame.

15.Finally mix in the fresh coconut gratings .

Enjoy the flavoursome Mysooru Badane kaayi Palya with your favourite meal.

Carrot, Orange and Radish Salad

Whenever I have no mood for cooking, I go for salad. It is always simple and filling. Most of the time, I prepare it in the morning and pack it for my lunch. Carrying 3-4 boxes to office is my style and one can find some fruits, snacks or this kind of salads for sure. I still remember one of my colleagues used to tease me for bringing these many boxes like a school kid!!!



I got to know this African salad recipe from one of the magazine. After that, I prepared many times and served them with pita breads. But till now, I haven't tasted them with orange blossom water. Try yourself with orange blossom water if you have it in your pantry and enjoy the salad.

Basic Information:
Preparation Time: 15 minutes
Idle Time: 30 minutes
Serves: 2


Ingredients:



Carrot - 1 no, large

Radish - 10 nos,

Orange - 1 no, large

Coriander leaves - 1 tablespoons

Olive oil - 1 teaspoon

Lemon Juice - 1 teaspoon

Cinnamon powder - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Salt - to taste

Orange blossom water - 1 teaspoon

Pita wedges - 1 no, to serve

Method:



1) Slice carrot and radish to thin pieces. Peel orange and remove seeds from it.

2) Mix slices carrot, radish and oranges in large bowl.

3) Add olive oil and lemon juice.

4) Add cinnamon powder, black pepper powder and salt. Add orange blossom water, if you have.

5) Add coriander leaves and toss till all the ingredients combined well.

6) Serve immediately or cover and keep aside for 30 minutes.

7) After 30 minutes, serve with pita wedges.

Note:

1) Increase or decrease the seasoning according to your tastebuds.