Easy Chocolate Icing


Ingredients:

Butter – ½ cup
Icing sugar – 3 cups
Cocoa powder – 2/3 cups
Milk – 1/3 cup
Vanilla essence – 1 tsp
Sprinkles of your choice

Method:

Melt the butter, but do not overheat it. Stir in the cocoa until mixed well.
Add icing sugar and milk and beat together.
Add vanilla essence.
Add a small amount of milk if needed to get a piping consistency.
Spread with a spatula or use a piping bag to pipe the icing.
Decorate with sprinkles of your choice.

Comments

Post a Comment

Popular posts from this blog

Pork Curry

Ingredients: Pork - 1 Kg  Onions -  2 large  Ginger-  2-inch piece  Garlic -  10 cloves Green chillies -   4-5  Turmeric powder -  1 tsp  Red chilli powder -  ½ tsp  Coriander leaves  -  Half bunch  Salt to taste Kachampuli *** 1 tsp  Dry Roast (each separately): Coriander seeds -  5 tsp  Jeera -  1 tsp  Cloves -  ¼ tsp  Cinnamon  ¼ inch Pepper corn -  1 tsp  Mustard seeds -  1 tsp  Cardomom -  2-3  Few curry leaves Method: Marinate pork with chilli powder, salt and turmeric for half hour. Roast the “roast” ingredients separately on low flame on a tava. The coriander and jeera should be roasted till it turns almost black, but not burnt. Roast all ingredients and powder it as fine as possible. Coarsely grind (or pound with stone) the onions, garlic, ginger, green chilli, and coriander...
Read more

Tangy Spicy Bittergourd

Image
Ingredients: Bittergourd – ¼ Kg (2 large) Garlic – 4 cloves Crushed/chopped fine Onion – 1 chopped finely Tomato - 1 chopped finely Chilli powder – 1 tsp Turmeric powder – ½ tsp Coriander powder – ¼ tsp Garam masala powder – 1/4 tsp Salt – to taste Oil – 3 tbsp Mustard – ¼ tsp Curry leaves- 1 sprig Dry red chilli – 1 Jaggery – 3-4 tbsp (according to taste) Kachampuli – 1 tbsp (substitute with tamarind pulp of a lemon-sized ball of tamarind) Coriander leaves – chopped, for garnish. Method: Wash and clean the bittergourd. Chop them into small pieces. Take oil in a kadai. Add mustard and let it splutter. Add curry leaves and dry red chilli. Add onion and fry until golden brown. Add tomato. Saute until the tomato softens and is mushy.  Add coriander powder, garam masala powder, turmeric, chilli powder, and salt. Add the bittergourd.  Mix well. Add a little water. Cover and cook on a low flame stirring in between until almost ...
Read more

Maddh Putt (Made with the extract of aati soppu/Justicia wynaadensis leaves)

Ingredients: Maddh Thoppu*** (aati soppu/ Justicia wynaadensis) extract - 6 cups Rava (sooji/semolina) - 1 cup Sugar - 1-1/2 cups Salt - A pinch. Pepper powder - A tiny pinch cardomom powder - A pinch. Method for the leaf extract: *** These leaves can be used only around the end of July and beginning of August when the extract is deep purple/blue in color with a distinct aroma to the leaves. The leaves do not have this property after or before this period!! This extract can be frozen and kept for a few months though :) Take a large bunch of leaves with stems in a large vessel, crush them a little if possible. Cover with enough water and bring it to a boil. Reduce the flame and simmer for at least 30 minutes to an hour. Strain the deep purple extract. Discard the leaves and stem. Method: Roast the rava and keep aside. In a thick bottomed vessel, bring the 6 cups of extract to a boil. Add the roasted rava and mix well. Keep stirring as the mixture tends to get stuck to...
Read more