Easy Peasy 5 Minute Home-made Chocolate Fudge

http://www.food.com/recipe/5-minute-chocolate-fudge-221085

Chilly chicken

http://www.tastycircle.com/recipe/chilli-chicken/

Palak paneer

Shared by my friend rakhi..

Original recipe: http://www.sailusfood.com/2006/08/02/palak-paneer-indian-cheese-spinach-curry/

Cauliflower dish

http://food.ndtv.com/recipe-gobhi-masaledaar-100417

How to make paneer in instant pot

1. Keep 3 liters of milk in instant pot and press yogurt button                      

2.then quickly press 'adjust' button then the display will show " boil" . Leave it until you see the display change to " yoght"

3. Now your milk is boiled to the correct temperature.  Open the lid when you are able to.  In a minute there will be steam, so it takes about a minute to open the lid.

4. Add tablespoons of lemon juice one spoon at a time and keep stirring the milk in one direction. After 2 or 3 spoonfuls, the milk start to break. Add + Stir until you see a light yellowing, greenish translucent liquid and broken milk solid masses

5. Quickly strain on a strainer lined with cheese cloth and pour everything on it. Pick the cheese cloth by ends and make a bundle. Squeeze some water out with hands without burning your hand. It will be HOT. Let it hang for 5 minutes.                      

6. Keep it under a weight, and set the timer for 20 or 25 minutes
You will get yummy soft paneer, which wont break down or crumble, which will be much better quality than store-bought.

Thanks to my friend Rakhi for the instructions!

Absurdly Easy Chocolate Fudge

Shared by my friend Rakhi

INGREDIENTS

• 4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
• 1 pound semisweet or bittersweet chocolate
• 1 14-ounce sweetened condensed milk
• ⅛ teaspoon salt (optional)
• ½ cup chopped nuts (optional)

PREPARATION

1. Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
2. In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
3. Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.

original post: http://cooking.nytimes.com/recipes/1013071-absurdly-easy-chocolate-fudge