Keda nu shaak {Gujrati Jain, dry prep)

Keda nu shaak (kele ki sabji),

I got this recepi from my friend Pooja, she Gujarati Jain.
Making Jain food is easy n its healthy.
Most important thing it doesn't have the crying process i.e. chopping of onions.
Jains doesn't eat any root vegetables & its very logical.
For potato they use plantain (raw banana).
Its my experience, that u can replace potato by raw banana (plantain), its gives you excellent output.
lets try this recipe...........


Ingredients:

Raw banana 2 nos
Tomato 2 nos
Oil 2 tbsp
Hing a pinch
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Salt to taste
Corriander leaves


Methods:

• Pressure cook the whole raw banana.
• Peel and chop the banana and keep aside.
• Heat oil, add hing, mustard seeds, allow to crackel then add cumin seeds, turmeric powder, red chilli powder, coriander powder.
• Add chopped tomatoes & cook well till its start leaving the oil
• Now add the chopped banana, garam masala, chat masala & salt
• Toss well, & its ready to serve.
• If u wish add chopped coriender leaves
  

Carrot Koshimbir

Few day back Mai(mom) prepared it for lunch, i loved it....
Mai learned it from her colleague & tried it out at home, one of the basic n easiest recipe which anyone can prepare.......
It blend well with any food veg or non-veg.
It can be used as the sandwich filling with spicy mint chutney & it taste great......
so here is the two in one recipe carrot koshimbir which generally used as an accompaniment for meal & can be used as sandwich filling


Ingredients (4 serving)

Carrots 1 no medium size
green chili 1 no
roasted peanuts 20 gm
chopped coriander 2 tbsp
salt to taste
lemon juice 2 tsp
curry leaves few
oil 1tsp
mustard seeds 1/2 tsp


Method

• peel and grate the carrot.
• add finely chop chili n coriander to it.
• crush the roasted peanut & add.
• prepare tempering, heat oil add mustard seeds when crackle add the crushed curry leaves n pour on the grated carrot.
• add salt & lemon juice n mix well.
• ready to serve
  

Apple Pie (Baking Free)

Wow, it taste awesome, one of the best dessert i have ever had. Having hot apple pie with vanilla ice-cream is amazing. I will suggest you to try it once & you will want to have it every time.
Many people want to prepare it but they think its difficult to make, here I'm giving you the easiest recipe for apple pie, which doesn't required baking. So any one can prepare it at there place.
Apple pie taste really good when its served hot. Always try to serve it hot. & here is the recipe for Apple Pie.


Ingredients:

Apple 250 gm
Sugar 100 gm
Cinnamon powder a pinch
Digestive biscuits 14 nos
Unsalted butter 50 gm

Method:

• Peel & roughly chop apple.
• Mix sugar, apple & cinnamon powder in cooking pan.
• Cook the mixture till well done.
• Crush the biscuits and mix butter to it & make dough.
• Roll the dough, it should be 1 cm thick.
• Grease the mould & line the rolled dough.
• Now pour the cold apple mixture in it.
• make the strips of the dough & cover the mould first horizontally n then vertically.
• Keep in fridge for 1-2 hours.
• cut into pieces & serve warm.

Rawa Idli

Idlis are from south india. Every dish has its history. Rawa Idli was invented at the time of emergency, at that time people wanted alternative for rice idlis. MTR the oldest food joint of Bangalore, Karnataka, still working is the origin of Rawa Idli. MTR is now one of the best food chain available in Bangalore for its traditional food & now they prepare ready to eat, spices, condiments, ready mix & many more things. MTR represent "Mavalli Tiffin Room". MTR's first joint is still working near Lalbagh Garden. If you want to have have anything in this joint you should have patience, it happens very rarely that you get table vacant.


Ingredients:
Semolina (roasted & cooled) 2 cups
Split blak gram (urad dal) 1 cup
Fenugreek seeds a few
salt to taste

Method:
*Soak the gram & fenugreek seeds for 3-4 hours.
*Grind till li8ght & frothy.
*Mix with roasted & cooled semolina.
*Add salt & leave for overnight.
*Steam in steamer & served with chutney.

Green Chilli Pickel (Jhatpat Hari mirch ka achar)

I love pickle, I'm crazy about it........... When I was a kid, I used to see my mom making pickle, mostly mango, but the the procedure was very long. Here is the very easy pickle recipe which we can have as soon as we finish the preparation. I learnt this achar from my sweetest Priti Mausi. When i was studying in Bangalore i always asked here to pack different types of achar for me. I learnt lots of recipes from housewife's only. I salute all mom's, wife's & sister's because they are the real inventor of new food preparations within the basic cuisine with limited access to material variety.

Ingredients:

Green chillies 250 gm

lemon 5 nos

Cumin(jeera) powder 50gm

Coriander(dhaniya) powder 50 gm

Fennel seed(sauf) powder 50 gm

Asafoetida(hing) 1/8 tsp

Rai ki dal 25 gm

Salt to taste

Edible refined Oil 50ml

Method:

• Wash and remove all moisture from chillies.
• Cut lengthwise into 2 or 4 according to size of chili.
• Heat the oil, add hing and all other powder and saute.
• Now add green chillies and saute well till all the moisture removed from it.
• Remove from heat and add rai dal , mix well.
• When the mixture gets cool add lemon juice.
• Keep the mixture in glass bottle.
• Heat oil and cool it, add to the pickle mixture till its cover the full mixture.
• Pickle is ready to eat.

Party menu (without onion, garlic & tomato)

These recipe I learnt from Mayunk Bhai's Mom Mrs. Jain. She Used to take cooking classes. She is wonderful cook. As we know all housewives have there wonderful secret recipes, so here is few of them. Today I'm writing a full menu for small Get Together (GT). This full menu I learnt from auntie only. Just I'm including one starter & vegetable raita.

The menu is :

Paneer Pakoda

---------------
Chhole
Bhatura
Palak Pulao
Vegetable Raita
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Choco Vanilla Sundae
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Paneer Pakoda

Ingredients: (serves 4)

Paneer thin slices 12 n0s

Bengal gram flour (besan) 60 gm

Salt to taste

Chili powder to taste

Oil to fry

Method:

• Prepare a smooth batter with gram flour, salt, chili powder & water (pouring consistency).
• Dip paneer and fry in hot oil.
• Serve piping hot with mint chutney or tomato ketchup.

Chhole

Ingredients:
Chhole 250 gms
Oil 15 ml
Chili powder 1 tsp
Jeera powder 1/2 tsp
Coriander(Dhaniya) powder 1/2 tsp
Salt to taste
Jaggery crushed 1 tsp
Tamrind pulp 2 tsp

Method:

• Soak chhole overnight. Pressure cook till full done.
• Heat oil, add jeera pwd, dhaniya pwd, chilli pwd, cooked chhole & cook for 2 mins.
• Add jaggery, tamarind pulp & salt, mix well.
• Add little water if required.Add freshly chopped coriander & serve hot.

Bhatura

Ingredients:
Rfined flour 400 gm
Yogurt (curd) 115 gm
Soda bicarbonate 1 tsp
Salt to taste
Oil to deep fry

Method:

• 
  

Make dough with curd, salt, soda, flour & little water (fairly wet).

Keep aside for opne hour.

Knead well. Roll our puries of 6" diameter.

Fry them in hot fat like puries & serve hot with chhole.

Palak Pulao

Ingredients:

Pulao rice 500 gm
Jeera 1 tsp
Bay leaf 2 nos
Palak (spinach) 250 gm
Salt to taste
Oil 20 ml

Method:

• Wash rice and soak.
• Wash n chop spinach.
• Heat oil, add jeera, bay Leaf & chopped spinach.
• Cook spinach till well done.
• Add rice, water & salt. cook till done.

Vegetable Raita

Ingredient:

Cauliflowe 100 gm

Carrot 100 gm

French beans 50 gm

Green peas 20 gm

Potato 50 gm

Pomogranade 50 gm

Curd (yogurt) 250 gm

Salt to taste

Sugar to taste

Black pepper powder to taste

Method:

• Boil all vegetables separately, refresh all except potato.
• Whisk curd with sugar, salt & pepper powder.
• Mix vegetable, pomogranade & curd together. Now its ready to serve.

Choco Vanilla Sundea

Ingredients:

Vanilla ice cream

Chocolate sauce

Dry fruits Chopped

Tuti fruity

Method:

• Pour chocolate sauce from the rim of glass and make design.
• Add one scoope of ice cream & and dry fruits and tuti fruity.
• Repeat it again & pour chocolate sauce over it.
• Garnish with lots of nuts & cherry.

Aloo Channa Chat

This prep varies from place to place. Its totaly upon us how we will prepare it according to our taste. In our college this was the always first choice for starter, because its very easy. Here I'll tell you the easiest version without any chutney.





Ingredients



Potato boiled (aloo) 250 gm

Cheak pea boiled (kabuli channa) 100gm

Fresh Pomogranade 50 gm

Onion Large finely chopped 2 nos

Tomatoes Large finely chopped 2 nos

Green chillies finely chopped 8 nos

Salt to taste

Lemon large 5 nos



Method:

• Boil the potatoes and soaked cheak pea saperately.
• Add onion, tomatoes, green, cheak pea, potato, corriander & salt.
• Add pomogranade, lemon juice & mix well.
• serve chill.

Lahsuni Palak (spinach with garlic)

I love garlic. This is the easiest prep with only 5 ingredient including salt.



Ingredients:

Palak (spinach) 250 gm
Garlic 10 cloves
Green chillies 2 nos
Butter 20 gm
Salt to taste


Method:

Blanch spinach and make fine puree.
Chop garlic very fine.
Slit chillies length wise.
Heat the pan, add butter and saute garlic till cook.
Add green chillies and spinach puree and cook well.
Add salt according to taste.
Finish with 1 spoon of fresh cream(optional).

Fried chicken kababs

Its a very good starter and accompaniment for drinks. First time i had this dish in Bangalore. You will find it in every non-veg joint in Bangalore. its one of the easiest dish which any one can prepare.

Ingredients ( serves 4)
Boneless chicken 200 gm
Cornflour/cornstarch 50 gm
Vinegar 10 ml
Kashmeri red chili powder 25 gm
Salt to taste
Kasuri methi (optional)
Oil for deep fry

Method

• Cut chicken into small pieces.
• Add all ingredient & mix well.
• Mixture should coat chicken properly, add little more vinegar if mixture if very thick.
• Keep aside for 15 minutes.
• Deep fry in hot oil till golden in color.

Note : Vinegar can be replace with lemon juice.

Chicken with bones can also be used.

Serve with onion & lemon wedges.

Goan Fish Curry

Ingredients:

Fish 600gm
Onions 50 gm
Red chilies 10 gm
Turmeric powder 2 gm
Cumin seeds 2 gm
Coriander seeds 10 gm
Fresh coconut 115 gm
Tomatoes 55 gm
Green chilies 5 gm
Curry leaves 2 no
Tamarind 10 gm
Oil 30 ml
Salt to taste


Method:

• Roast and grind red chilies, turmeric powder, cumin seeds and coriander seeds.
• Chop onions and slit green chilies.
• Grind coconut to fine paste and combine with spices.
• Clean and cut fish into slices, wash well and apply turmeric powder.
• Soak tamarind in little warm water and extract pulp.
• Heat oil and fry onions, add ground spices and coconut paste mix and green chilies.
• Fry well till good roasted flavor comes out and add chopped tomatoes and sufficient water, cook well.
• When the gravy boils add the fish to it.
• Add tamarind extract, curry leaves and simmer till fish is cooked. Serve hot.

Potato Cauliflower Bhujia

Ingredients:

Cauliflower 200 gm
Onions 50 gm
Potatoes 100 gm
Mustard seed 3 gm
Turmeric powder 2 gm
Red chili powder 2 gm
Salt to taste
Oil 20 ml



Method:

· Finely chop onion, cut cauliflower and make potatoes dices.
· Heat oil, add mustard seeds and turmeric.
· When seeds crackle add onions, cauliflower and potatoes, cook well.
· Add salt and chili powder and mix well.
· Sprinkle chopped coriander and serve.

Beans Foogath

Ingredients:

French beans 450 gm
Onions 50 gm
Green chilies 5 no
Mustard seeds 2 tsp
Oil 30 ml
Fresh coconut 50 gm
Salt to taste
Curry leaves 10-15 no


Method:

• Slice, wash and string beans.
• Chop onion and green chilies.
• Heat oil, add mustard seeds, when crackle add chopped onion, green chilies
and curry leaves and saute.
• Add sliced beans, salt and enough water to cook.
• Cook till beans are done and all water has evaporated.
• Add grated coconut and cook for a minute, stir well & serve hot.

Vegetable Jhalfrazie

Ingredient
3 teacups mixed boiled vegetables (french beans, green peas, potatoes and carrots)
2 onions
3 spring onions
2 tomatoes
4 green chillies
12 mm (½") piece ginger
1 tablespoon coriander
½ teacup tomato ketchup
1 teaspoon chili powder
1 teaspoon sugar (approx.)
3 tablespoons ghee
1 teaspoon aamchur powder
Salt to taste

Procedure
· Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and coriander separately.
· Heat the ghee in a vessel and fry the onions till golden.
· Now add the tomatoes, chillies, ginger and coriander and fry for at least 2 minutes.
· Add the tomato ketchup, boiled vegetables, spring onions, chili powder, sugar, salt, aamchur powder and a little water and cook for
5 to 10 minutes.

Oatmeal Raisin Cookie

Ingredients

¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup raisins
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal


Method

Grease cookie sheet, sift together dry ingredients.
Beat together butter and sugars until light and fluffy.
Beat in eggs and vanilla until well blended.
Stir in flour mixture until well moistened.
Stir in oatmeal, raisins, nuts and rind.
Drop by tsp fuls 2” apart.
Bake at 350 F for 8 min.

Onion yogurt dip

Ingredients

1 finely chopped onion
1 cup thick yogurt
Salt to taste
1/4 tsp cumin powder
1/4 tsp white pepper powder
1 tsp finely chopped coriander

Method

Whisk yogurt well.
Add rest of ingredients n mix well.
Serve with plain potato chips.

Pista Burfi

Ingredients

1 cup pista
2 cups sugar
1 1/4 to 1 1/2 cup ghee
milk just enough to grind the pista
pista essence two to three drops


Method

Soak pista for 4 hours in cold water.
Peel the skin and grind pista into a paste adding milk instead of water.
The paste must be like tomato sauce.
In a thick bottom vessel pour the paste and sugar and keep it on the stove.
Keep stirring constantly so that it does not stick to the vessel.
Once the sugar is dissolved start adding ghee little by little.
The cake will start thickening.
Add as much as ghee is needed.
Once the cake leaves the bottom of the vessel add the essence and stir once.
Pour it in a greased tray and let it cool for some time.
Then cut it in desired shapes.

Kaju Badam Burfi

Ingredients

cashew nuts -100 gms
badam - 50 gms
coconut grated - 1 cup
ghee - 200 gms
sugar - 200 gms



Method

Soak the cashew nut and badam in water.
Remove the skin of badam.
Grind coconut and the soaked badam, cashew to a smooth paste.
Make sugar syrup by adding little water.
Let it reaches one string consistency, add the ground paste to the sugar syrup, add
ghee.
When the mixture leaves the sides of the pan, pour over a greased plate.
Cut in to slices.

Seared Chicken Breasts

Ingredient: (serves 4)

4 boneless, skinless chicken breast halves
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon crushed pepper corn
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1/3 cup mango chutney with jalapenos
cilantro sprigs
red chili peppers


Method:


In small dish, mix together coriander, ginger, cumin and pepper. Rub mixture over each chicken breast half.
In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm.
To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish with cilantro sprigs and red chili peppers.

Tomato Bruschetta

Ingredients:

1 loaf french bread, cut crosswise diagonally into 1-inch slices
1 clove garlic, minced
2 tbsp. olive oil
2 lg. tomatoes, peeled, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped fresh basil


Method:

Toast the bread under the broiler until lightly browned.
Combine the garlic and olive oil and brush over one side of the bread.
Mix rest of garlic, olive oil, tomatoes, basil, salt and pepper.
Sprinkle over the bread.
Sprinkle with basil and serve.

Fresh Fruit Cake

Preparation Time: 20mins Serves: 12-14

Double Cream (2packs)
Sponge Cake (8inches Round)
Sugar Syrup (1cup)
Sugar (5tbsp).
Fresh Fruits: Mango (1no.), Kiwi (1no.), Apple (1no.), Grapes (A Small Bunch).

Method:-
Whip double cream with sugar using an electric beater until soft but firm peaks form.
Slice the sponge cake into 3 horizontal layers.
Chop half of the fruits for filling and retain the other half for garnishing.
Sprinkle the sugar syrup on the bottom layer of cake .spread double cream and add half of the chopped fruit over the cake.
Repeat the same with the other layer .cover the cake with double cream
Use the remaining double cream and the fresh fruits to decorate the cake.

Stuffed n baked chicken breast

Ingredients:

2 nos chicken breast boneless
2 tbsp olive oil
Salt to taste
8 nos Crushed peppercorn
Chopped rosemary
5 ml white wine
White butter
Freshly chopped herbs
Chopped Onion
Chopped celery
Chopped carrot
Chopped leek


Method:

Slit the breast from the top and make proper pouch in the breast.
Make a marination with crushed peppercorns, chopped rosemary, salt & white wine & marinate chicken.
Cream the butter and add freshly chopped herbs.
Stuffed the butter into breast and seal the breast. keep it in fridge for some time.
Keep the breast on all chopped vegetable in oven tray.
Bake it for 10 Min's at 160 degree Celsius.
Take out the breast from tray, cut into slices and serve on plate.
Take the vegebale from tray, saute it with little flour and butter, add little water, make sauce.
Season with salt and pepper.
Serve the sauce with chicken and garnished with chopped parsley.

Toss salad

Ingredients:


1/2 cup diced cottage cheese
1/2 cup diced Capsicum
1/2 cup diced Red bell pepper
1/2 cup diced Yellow bell pepper
1/2 cup diced Carrot
1/2 cup diced Cucumber
4-5 Lettuce leafs
1/2 cup diced Tomatoes
4 tbsp olive oil
1 tbsp vinegar
1/4 tsp mustrad powder
1 tsp chili flakes
Salt to taste


Method:

Add 1 tbsp of oil into pan and saute capsicum, bell pepper and carrot for a min. Let it cool.
Add cottage cheese, cucumber, tomatoes and lettuce into bowl with sauted vegetables.
Whisk rest of ingredients together. Toss the salad with dreesing.

Boondi ki sabji

Ingredients:

100 g Boondi
2 medium sized finely chopped Onion
2 medium sized finely chopped Tomatoes
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Turmeric
1 tbsp Red chili powder
Salt to taste
1 tbsp finely chopped Coriander


Method:


Soak boondi for 4-6 min or till soften.
Heat the oil, add cumin seeds for crackling.
Saute onion till translucent, add tomatoes and spices, cook well, till oil come out from gravy.
Add soaked boondi mix well.
Add salt and chopped coriander.
Ready to serve

Atte ka seera

Ingredients

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds


Method

Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Sauted mushroom

Ingredients:

200 g Button Mushroom
2 tbsp Butter
2 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
Salt to taste


Method:

Clean and cut the mushrooms into half.
Melt butter, saute garlic and green chillies.
Add mushroom and saute well.
Add salt to taste and serve hot with brown bread toast.

Bean sprout salad

Ingredients:



1 cup bean sprout
1/4 cup carrot Julienne
1/8 cup onion julienne
1/4 cup capsicum julienne
1/8 cup cabbage shredded
2 tbsp olive oil
Juice of 1 lemon
Salt to taste
1 tsp chopped parsley



Method:


Add bean sprout, onions, carrot, capsicum and cabbage in salad bowl.
Keep whisking olive oil while adding lemon juice.
Add salt and chopped parsley to oil mix well and pour over the salad.
Mix well and serve.

corn-n-cucumber salad

Ingredients

100 g Sweet corn
25o g peeled n diced Cucumber
1 Lemon
Salt to taste
1 tsp sugar
1 tbsp Coriander finely chopped
1tbsp finely chopped green chillies

Method:
Steam tha corn for a min.
Mix cucumber and corn.
Add sugar, salt, green chillies and coriander leaves in lemon juice and mix well.
add dreesing to corn and cucumber and tosse well, refrigerate for some time and serve chill.

Variation:
Add mint chutney in place of lemon dressing.
Add finely chopped onion and tomato.

Masala Vada

Ingredients
1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry
Method
Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup
Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

Spicy Sev

Ingredients
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
Method
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
17
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
You may add garlic paste or very fine chopped garlic to make lahsun sev.
Note: A sev press is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.

Nutty chocolate clusters

Ingredients: (makes 30)

White chocolate 175 g
Plain chocolate 175 g
Digestive biscuits 100 g
Roasted chopped nuts 100 g
(Almond, walnut, peanut, cashew nut)


Method:

· Melt white chocolate on double boiler.
· Break digestive biscuits into small pieces and add to the melted chocolate with chopped nuts.
· Place teaspoons of the chocolate cluster mixture onto butter greased tray. Chill until set and then carefully remove form the tray.
· Melt the plain chocolate on double boiler and cool slightly. Dip the cluster into chocolate, letting the excess drip back into the bowl. Return to the greased tray and chill until set

Coconut rum truffles

Ingredients: (makes 12)

Plain chocolate 125 g
Butter 10 g
Rum 30 ml
Shredded coconut 50 g
Cake crumbs 100 g
Icing sugar 120 g
Drinking chocolate 30 g


Method

· Break the chocolate into pieces and place in a bowl with the butter. Melt it on double boiler and stir until combine.
· Mix rum into the chocolate.
· Stir in the shredded coconut and, cake crumbs and 2/3 of the icing sugar. Stir until combined.
· Add a little extra rum if the mixture is stiff.
· Roll the mixture into small balls and place them on a sheet of baking parchment. Chill until firm.
· Sieve the remaining icing sugar and drinking chocolate into large plates, roll half of the balls in the \icing sugar and half into drinking chocolate.
· Chill in the refrigerator.