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Friday, October 16, 2020

Barnyard (Kavadapullu) Idli | Kuthiravalli Idli ~ Step by Step Pics

Breakfast for every malayali or a south Indian is invariably made of rice, rice flour as base and mainly it is idlis, dosas ,appams or pathiris. But the increasing number of diabetics per year in our state and our sedentary life styles have forced us to think of better alternatives than the rice alone. Millets were long back used by our grandparents and little did I know in our age. However people have now started incorporating millets to daily use and is also readily available these days in super markets.

Barnyard millet has become a part of our staple since four years now and most of the times millets find its place to sneak in idlis. Taste wise there is no much change in tastes to regular idlis. Colorwise its a bit off white than regular rice idlis. Nevertheless none had any vivid reactions and so I continued to make idlis with this millet. The fermentation time is lesser than that of rice idlis and in summers I generally grind them late so that it doesn't over ferment by morning.Thgough millets have a few side effects but soaking them overnight or 5-6 hours solves most of the issues. We have been frequently using this millet and finger millet. Do give this a try if you get hold of millets, am sure you will like this idli.

Soaking time ~ 5-6 hours
Cooking time ~ 10-12 minutes
Serves ~ 16-20 idlis
Author ~ Julie
barnyard millet / kavadapullu 1/2 cup
raw rice 1/2 cup
whole uzhunnu / urad dal 1/3 cup
salt to taste

Clean the barnyard millet, rice for any stones,dirt. Wash the millet and soak in water for 5-6 hours or overnight (Soaking millets overnight or for >6 hours reduces bloating and other gastric issues).
Wash and soak the rice for 4 hours (the water should be just above the rice/ millet so that we can grind the rice using the same water else we will be throwing off the nutrient rich water). I generally wash my rice and then soak but there are people who soak and then wash the rice before grinding too, you can use whichever is comfortable to you. I have added the washed rice to soaked millet to soak and have ground them together.

Similarly soak the uzhunnu (urad dal) for 3 hours in water(uzhunnu needs more water to soak than rice/ millet as it swells up).
Add the rice and millet together in a blender jar and grind to a smooth paste using little water (I add ice cubes to cool down the batter else the batter may not ferment nicely). You may see very small black speckles of millet when the mixture is ground.
Grind the urad dal in the similar way until smooth and mix both batters together using hands preferably as we can aerate the batter using hands so well unlike spoon.
Leave to ferment for 6-7 hours and I generally leave overnight. Add salt to the fermented batter and then pour in oil smeared idli plates. 

Add enough water to idli cooker/ steamer and place on heat. Place the batter filled idli plates in the idli cooker/ steamer and steam cook for 10-12 minutes on medium flame. Remove from idli cooker and leave to cool slightly (helps easy transferring). Scoop out the idlis and lace in casserole.
Seve warm with chutney and sambar (I served with ulli sambar /shallots sambar).

* I generally use whole unpolished urad dal.

* Barley Puttu

Thursday, October 08, 2020

Microgreens Omelette | Mixed Veg Omelette

"Eat breakfast like a king, lunch like a prince and dinner like a pauper"- the popular saying goes like this and I feel its true to some extent. As we all know, it means you need to have a fully balanced breakfast and lunch and eat lightly for dinner. Adding eggs to breakfast is a good option and balances the protein portion of the meal and there by reduces the carbs provided you are working out consistently. Omelette can be made in different types and this time I used green moong microgreens to make this omelette along with other veggies to make it more colorful.

Microgreens are a pack of nutrients and mainly a good source of the minerals like magnesium, zinc, iron and potassium. Each of the type of microgreens vary in nutrients but majority have these minerals in common. You can use the microgreens in number of ways in your cooking. I generally add to omelette or make stir fry with them. Its better to eat it half cooked or raw for best results. Microgreens can be grown in soil or soiless in cocopeat or using paper towels. I usually grown them in trays with paper towels and it works perfectly fine. The sprouts are layered in paper towel and sprinkled with water. The microgreens are harvested by 7 days. Corona lockdown time has been a blessing to grow these microgreens frequently. The best part of microgreens is that they can be harvested in very short time unlike other microgreens. Do give this omelette a try to include microgreens in your diet.

Preparation time ~ 10 minutes
Cooking time ~ 5 minutes
Serves ~ 1 omelette
Author ~ Julie
eggs 2
microgreens a small bunch
capsicum / green bell pepper 1/2 of 1 fine chopped
tomato 1/2 of 1 fine chopped
onion 1/2 of 1 fine chopped
ginger 1/2" piece fine chopped(optional)
milk 2 tbsp(optional)
pepper powder 1/2 tsp
salt to taste 
oil 1 tbsp

  • Wash all the veggies and chop it fine. This includes the microgreens as well.

  • Beat the eggs and add 2 tbsp milk with salt. Add in the chopped veggies and mix.
  • Heat a thick bottomed pan and add oil. When the oil is hot, add the beaten egg mixture.

  • Sprinkle pepper powder on top and let cook on low flame for 2-3 minutes.
  • Flip the other side using a flat spatula. Cook for another minute and serve warm on a plate.

* I have used cherupayar(green moong) microgreens, but you can always use any other microgreens.
* Adding milk to the eggs when beating yields fluffy omelette.


Wednesday, September 30, 2020

Baby Corn Manchurian (Step by Step Pics) ~ Indo - Chinese Appetizer

The word 'Manchurian' in itself is mouth watering and my kids love it with fried rice. Manchurian can be made with different vegetables and chicken. Gobi manchurian is one of the famous one that all  frequently try and then there is mushroom manchurian soya manachurian, prawns manchurian, chicken manchurian.  I have tried all of these once in a while whenever I prepare fried rice but these days spring onion is a rare entity in our near by veg shops. Minus the spring onion all of the rest was available and so made baby corn manchurian. All manchurian can be made dry or with gravy. This is a simple manchurian that you can prepare quickly with baby corn. You can use fresh or frozen baby corn. If you are using frozen baby corn, then can omit boiling the baby corn. I have used fresh baby corn in this recipe. The frying part of baby corn is the only place where you can go wrong if the fried baby corn turn soft. To avoid this its better to boil the baby corn pieces and then add to the prepared batter and then fry the baby corn pieces which will make the pieces crispy. Do give this a try and enjoy !!

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 3-4
for batter fry
baby corn  6-8
maida 3 tbsp
corn flour 2 tbsp
chilli powder 1/2 tsp
salt to taste
oil to fry

for sauce
capsicum cube chopped 1 medium sized
onion 1 cubed
garlic cloves 3 fine chopped
chilli sauce 1 tbsp
dark soy sauce 2 tsp
tomato sauce/ ketchup 2tbsp
corn flour 1 tbsp
salt a pinch
sugar a pinch
vinegar 1 tsp (optional)
oil 2 tbsp

  • Peel the husk and hair of baby corn. Wash under running water and then slit vertically. Cut horizontally in two and keep ready. Heat water in a sauce pan and add salt. To this add the chopped baby corn pieces when the water is boiling. Then cook for 4-5 minutes. Using a slotted spoon remove all pieces in a plate (this step is important to get the baby corn pieces crisp while frying, otherwise the pieces gets cooked when frying and becomes soft when drained off the oil).

  • Make a batter using maida, corn flour, chilli powder, salt and water. The batter should be thick so that when we add the baby corn pieces, it loosens slightly and will become the right consistency else the batter may not coat the baby corn pieces well.

  • Heat oil in a wok or kadai and add oil to this. When oil is hot, drop each pieces of baby corn coated with batter to the oil. Please don't overcrowd the wok and fry the pieces in batches. Drain on a paper towel and then immediately remove this on a plate ( if left in the paper towel, it becomes soggy and soft).
  • Use 2 tbsp of the same oil in a non stick pan and add the chopped garlic. Saute the garlic until lightly browned. Add in the chopped capsicum and onion, saute for 30- 45 seconds on high heat. Then add the sauces one by one. Mix the corn flour in a tbsp of water and pour to the sauces. 

  • Finally slide in the baby corn pieces, adjust salt if needed and add a pinch of sugar,vinegar at this point if using(I generally don't use vinegar as it doesn't suit us). Switch off flame.
  • Finally garnish with spring onion / chopped cilantro and a tbsp of sesame seeds on top. Serve hot.
* If you don't have chilli sauce, replace this with 1/2 tsp chilli powder or crushed chilli flakes.
* Vinegar is optional as the sauces already have this in it.
* Please be careful while adding salt to sauces as the sauces have salt in it.
* Also if you are preparing ahead, make till the sauces and wait to mix the fried baby corn pieces else it becomes soft while serving. It good to mix just before serving for the best results.
* If you wish to have a gravy then, please go ahead and 2 tbsp of corn flour more to half a cup of water and add top to the sauces. This way the gravy will be thick and not watery.

* Baby corn Stir fry

Monday, September 21, 2020

Double Chocolate Chip Cookies(Eggless) ~ Step by Step Pics

Cookies are my younger son's favorite and he will never spare any cookie, the most favorite being the chocolate cookies. I tasted chocolate chip cookies, double chocolate cookies after landing in US and how kids used to go crazy after these. But gradually I started baking my own batch of chocolate chip cookie at home with wheat flour and a mch healthier one. The chocolate chip cookie I already have posted here but that just uses chocolate chip. These cookies have cocoa powder and chocolate chips in them to call it double. There is also a third variant called triple chocolate chip which am yet to try. These double chocolate chip cookies are crisp on the edges and thin outer cover but inside is chewy and soft.

Its been quite some days since I posted something here and the reasons obviously are the usual ones like kids attending online classes and so don't get hold of the system whenever am free and then laziness takes over above all the good reasons. Anyways better late than never, hope I remain consistent now. Coming back to today's recipe these double chocolate chip cookies are made with wheat flour, light brown sugar and are eggless. I haven't powdered the brown sugar and have beaten the butter with sugar the similar way and you can see the sugar speckles in pics too which we totally liked it as it gives a nice crunch. You can always powder the sugar and then beat the butter. These cookies stay good for few days in air tight containers. I didn't have much let overs to store for many days. Do give this a try and enjoy with a cup of warm milk.

Preparation time ~ 10 minutes
Baking time ~ 12-15 minutes
Serves ~ 12 cookies
Author ~ Julie
wheat flour 1 cup
cocoa powder 1/4 cup
corn flour 1tbsp
baking soda 1/2 tsp
softened unsalted butter(room temp) 100 gms or 1 stick
light brown sugar or regular sugar 1/2 cup
chocolate chips 1/4 cup
vanilla essence 1 tsp
milk 1/4 cup
salt a pinch

  • In  a bowl, add the dry ingredients- wheat flour, corn flour, cocoa powder, salt  and baking soda. Mix with a spatula.Keep aside.
  • In another bowl, add the softened butter. To this add powdered sugar (I have used light brown sugar but you can use regular granulated sugar as well). I haven't powdered the light brown sugar as the small crystals when bit in between the cookies tastes good. Then beat the butter and sugar until fluffy and pale.
  • To this add the vanilla extract and add the dry ingredients in batches. Add milk as needed and combine well to for a dough. To this add the chocolate chips(reserve a tbsp of chips for garnish) and then cover with a cling wrap.

  • Refrigerate this dough for 15-20 minutes. Then remove the dough, divide in two portions. Roll out one portion of 1/4" thickness. Using a cookie cutter of 2" diameter or a bottle lid, cut out small round discs. Place few chocolate chips on top of each cookie and press down gently.

  • Preheat oven to 350 degrees F and place the prepared cookie on a tray lined with parchment paper, the cookies expand slightly so place leaving a little gap. Bake in pre heated oven to 12-15 minutes. Mine was done in 13 minutes, just check the sides if it turned slightly browned then its done. Cool on wire rack completely and then store in air tight containers. Enjoy !!

* You can use jaggery too instead of sugar if you get good quality jaggery.
* If your butter contains salt then omit the addition of salt in dough.
* You can use ghee instead of butter too.

Check this link for more cookies recipes in this space.

Monday, September 07, 2020

Kothamara(Kothavara) - Carrot Thoran | Guar Beans (Cluster Beans) Stir Fry

Kothamara was one of the less used vegetables at home until I found the benefits of this veggie. Initially kothavara was added only to sambar and aviyal but later on this was taken up by stir fry. I tasted this stir fry in a hotel but then it was made as kothamara stir fry alone.Later I started making it by adding carrots to this and found all loved this form than the kothamara alone.This is a simple stir fry but does require a little more time than usual to cut the veggie. Though kothamara can be made as a stir fry on its own but I feel addition of carrots balances the bitter flavor of kothamara.This  bitter flavor is further reduced considerably by the addition of shallots and grated coconut. The grated coconut added to this stir fry is slightly more than usual stir fries/ thoran. Check this out !!

Preparation time ~ 15 minutes
Cooking time ~ 10 minutes
Serves ~ 8-10
Author ~ Julie
kothavara/ guar beans 350 gms
carrot 2 large
grated coconut 3/4 cup
shallots/ kunjulli 10 chopped
green chilies / pacha mulaku 3 sliced
turmeric powder / manjal podi  1/2 tsp
curry leaves a sprig
coconut oil 2 tbsp
mustard seeds 1 tsp
salt to taste

  • Use tender cluster beans (guar/ kothamara) for stir fry. If you don't find the tender ones that then snip both edges or the hard sides of the cluster beans. Then chop the kothamara in small bits.

  • Peel the skin of carrot, wash and chop it small like kothamara.Chop the shallots, green chillies.
  • Heat oil in a pan and add mustard seeds. When it slutters add in the green chillies, chopped shallots and curry leaves. Saute until translucent. Add in the kothamara, carrots. Add turmeric powder and salt. Mix well, add 1/4 cup water. Cook covered for 5-6 minutes.
  • Run the grated coconut in a blender without adding water and pulse. Add the grated coconut, mix well. Check salt if needed. Then simmer on low flame for 2 minutes. Uncover lid and dry off any moisture left in the stir fry /thoran. Switch off flame, add a sprig of curry leaves. Keep covered for 10 minutes and serve.
* Remember to snip the hard sides of the mature kothamara(cluster beans) else it doesn't cook soft unlike the tender ones.
* Kothamara needs a little water to cook than just steam cooking. Add few tbsp of water to cook.
* If you like the stir fry more spicier then add more green chillies.
* Carrot is optional but it does reduces the bitterness of kothamara and adds a nice flavor.

Monday, August 31, 2020

Thena (Thinai) Pradhaman | Foxtail Payasam (Kheer) ~ Step by Step Pics

Wishing all my dear friends a Happy Onam !!
This year Onam in Kerala is a cautious and caring one in view of Covid -19 just like all other festivals that crossed so far. Anyways let's hope that things return to normalcy soon and we can move around more freely esp children. So we have no guests this year and so its a silent Onam like without much happenings except for the usual sadya.I made a small sadya for uthradam and thena pradhaman was the highlight of yesterday. Thena (foxtail millet) is a nutritious millet highly beneficial for diabetics. The magnesium in this millet helps to increase insulin secretion and thereby reducing sugar levels..An essential amino acid called 'lysine' is found in this millet which otherwise is not produced in the body. The high antioxidant activity flushes out acidity in the body. Thena is also rich in copper, zinc, calcium, magnesium and iron mineral which helps boost immunity. It is rich in calcium and is easily digestible.

Let me be honest here, I was tasting thena pradhaman for the first time. I have prepared kanji earlier with this millet which is also healthy. Foxtail millet was introduced to me from the blogosphere. I saw many of my friends using many millets. The only millet I knew was finger millet or ragi until I started adding other millets to our staples. I use barnyard millet to make idlis and dosas. These days millets are easily available in super market aisles and can be bought.

Pradhaman and payasam are the highlight of any sadya. As far as my understanding goes, pradhaman is thick and rich and is double cooked unlike the payasam which is single cooked. Double cooked means cooking the grains or fruits first and then adding to make payasam. Payasams like vermicelli is made directly in the boiled milk. Coming back to today's pradhaman, tastes delicious and is rich in coconut milk flavors. The cooked thena looks and tastes similar to nuruku gothambu or mulayari pradhaman. The only tedious job that I felt when cooking the thena is that you need to remove the husk and then use. But if you get cleaned foxtail millet then this work is easier. If you get a chance to try this out, always go ahead and give this pradhaman a try and enjoy.

Preparation time ~ 15 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 7-8 bowls
*thena (thinai/ foxtail) millet 2 cups (refer notes)
cherupayar / whole moong dal 1/4 cup
jaggery 2.5 cups grated
cardamom powder/ elakka podi 3/4 tsp
ghee 2tbsp + 1 tbsp
cashews 2tbsp
raisins 2 tbsp

Look for stones, sticks and other impurities in thena. Then add a tbsp of water to the thena and keep for 5 minutes. Add this thena to a blender jar and pulse 3-4 times till the husk is removed. Now transfer this to a plate or moram and shake to separate the husk and gently blew the husk portion. It may be easy to remove the husk then. If you still feel there are more husk then repeat the procedure by adding few drops of water and pulsing in blender. I referred this video here to remove the husk from thena. Though I took 2 cups of thena before cleaning and got only a cup after cleaning.Rinse the thena completely under running water thrice to remove any husk remaining and other dirt.

In another pan add the whole moong dal and fry roasted for two mins. Then add this to a blender jar and pulse 2-3 times till the dal look separated and outer skin is removed slightly. Rinse this dal under running waterfor 2-3 times till the outer skin is washed off.

Mix both dal and thena together, add to a cooker and add water 2.5 cups (each cup of thena needs 2 cups of water to cook). Pressure cook this for 2 whistles. Switch off flame.
In the meantime, dissolve the jaggery in a cup of water and strain the impurities. Keep aside. Similarly extract the coconut milk from grated coconut or if using canned coconut milk, then dilute the coconut milk accordingly and keep aside.

Heat 2 tbsp ghee in a heavy bottomed pan. Now transfer the cooked mix to this and fry the cooked mix for 2 minutes. Then add the jaggery syrup and mix well. Let the jaggery syrup get reduced a bit  and then add the third coconut milk and cook on low flame. Stir in between and then continue too coo  till its reduced completely.At this point add the second coconut milk. Continue stirring at this point and make a point to stir at the bottom of the pan so that it doesnt;t stick to the bottom of the pan.

It may take 15-20 minutes to get the thick consistency. Add the chukku podi, cumin powder and elakka podi. Mix well without any lumps. Finally, add the first coconut milk and mix well. Wait till one or two bubbles appear at the surface and switch off flame.

In another pan, heat the 1tbsp ghee and fry the cashews and raisins. Pour this over the prepared pradhaman. Enjoy warm or cold as preferred. We love it at room temperature.

*If you are using cleaned foxtail millet then use only 1 cup for this measures.
*If you don't know, what's first second and third coconut milk then refer this post here.
* Refer this post here to make your own chukku podi and cumin powder.

Monday, August 24, 2020

Kootu Curry ~ Sadya Dish (Step By Step Pics)

Thiruvonam is on its way but I still don't feel much about Onam this year as mostly people are confined at home and haven't moved out much due to Covid-19 precautions. We too haven't done any shopping this Onam and are not planning to do at this time. This year's Good Friday, Vishu, Easter, Eid all went away the same way. We are just comforting on the thoughts that if the family is healthy and sound we can have a elaborate Onam any day when all meet together. I think many of my friends would also share the same thought, right? So let's celebrate this Onam safely at home with minimizing the outside visits thereby reducing exposure to corona and make innovative, improvised dishes if you don't have a particular veggie and come up with a new dish if it clicks in the family too. Also, try to add in pookalam with whatever flowers you have in your garden and enjoy the simplicity for the betterment of our family.

Many of the sadya dishes are already on the blog space but there is no dearth of recipes when it comes to try newer sadya dishes compared to the traditional recipes may that be varieties of payasam, pachadi or any other sides. Scrolling down my sadya dishes, I found that kootu curry has not been posted here so far. Kootu curry was new to me till I tasted this dish during one of our Onam sadya in US. Kootu curry mainly is made to the north of Kerala and down south its replaced with erissery. Erissery and kootu curry preparations are almost the same except the veggies and lentil combos differ. Erissery is made with pumpkin and vanpayar (cow peas) and kootu curry is made with black chickpeas, yam and raw plantain generally. Also, in erissery we don't add jaggery as such and the sweetness is mostly derived from the pumpkin. Kootu curry can be made with split bengal gram,yam and ash gourd combo. Kootu curry is a dry side dish and the fried coconut tempering gives it its unique flavors. 
The chickpeas is soaked overnight and then cooked in a pressure cooker. The plantain and yam pieces can be added together and cooked separately till done. Then the chickpeas, veggies are mixe together with coconut paste, spices,salt and jaggery Finally the curry is tempered and poured over the curry. Do give this a try and enjoy with your loved ones!!

Preparation time ~ 15 minutes
Cooking time ~ 25 minutes
Serves ~ 5-6
Author ~ Julie
chick peas 1 cup
yam / chena 3/4 cup
raw plantain / kaya 3/4 cup
coconut grated 1/2 cup
cumin seeds 1/2 tsp(optional)
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
*pepper powder(coarsely crushed) 1 tsp
jagerry powder/sharkara 2 tsp
salt to taste

for garnish
coconut grated 3 tbsp
dry red chillies 2 broken
curry leaves a sprig/ thandu
mustard seeds 3/4 tsp
coconut oil 1tbsp + 2 tsp

  • Soak the chick peas overnight, drain water and then cook the chickpeas with turmeric(1/4 tsp) and salt in a cooker upto 4-5 whistles. Reserve the cooked water for cooking veggies.

  • In the meantime, chop the yam and plantain in cube size pieces separately and add to a bowl of water. Also grind the cococnut with cumin seeds(jeerakam) to a fine paste with little water (don't add more water as you may have to dry up all the moisture at the end then).
  • Now add the plantain pieces to a thick bottomed pan and add the cooked chick peas water. Add remaining turmeric powder and cook the plantain pieces until 1/4 th cooked and add yam pieces(you can even add both veggies together and cook). Cook till both veggies are cooked well. Add in the cooked chickpeas to this.

  • Add coconut paste, coarse pepper powder, chilly powder and jaggery(add crushed jaggery piece, it will melt down in the heat and mix). Adjust salt if needed.

  • Mix well and dry up all the moisture well so that the kootu curry looks nicely coated with masala. 

  • Heat oil in another wok/ kadai to temper. Splutter mustard seeds when the oil is hot, then add curry leaves, red dry chillies and finally add grated coconut. Fry the coconut till light brown. Pour this over the kootu curry. Finally, pour 2 tsp of fresh coconut oil on top and keep covered for 20 minutes. Serve warm with steamed rice and other sides.

* Whole peppercorns when crushed and added to many of the traditional recipes gives a unique flavor unlike pepper powder, do try that way for authentic tastes. You can even add the crushed pepper corns while tempering, heat and then add to the curry. But I generally add crushed pepper to the cooking mix.
* Kootu curry can also be made with the combination of split bengal gram,yam and ash gourd. 
* Final addition of coconut oil on top after tempering is optional but that definitely adds a unique flavor to sadya dishes.

Please refer this link here for more sadya recipes.

Tuesday, August 18, 2020

Chocolate Syrup (Homemade)

Homemade Chocolate syrup is a simple recipe that you can make it in a jiffy and hardly takes any expertize. Tastewise, the recipe may not be a exact copy of the store brought one but almost similar. I wouldn't claim a complete replica of Hershey's chocolate syrup but definitely a better choice as it is free of prservatives. Initial lockdown days we hardly got these stuff in stores as people had stocked up homes with all of the baking stuffs. And that's the time I started thinking alternatives and this quite worked good.

We should definitely make these once in a while at home just to know the amount of sugar we feed our kids in the name of jams, squashes, spreads and syrups. Your eyes may pop out seeing the amount of sugar needed to make 3/4 cup syrup is about half cup of this empty calories. The ingredient list says malt extract, corn syrup, liquid glucose, cocoa solids, thickeners. I had made the Hershey's Almond spread and that's surely a keeper, do give that a try if you haven't. Chocolate Syrup is demanded by kids mostly on top of ice creams, pancakes, crepes. And my kids have liked the homemade version and am happy to have tried. 

Preparation time ~ 2 minutes
Cooking time ~ 10 minutes
Author~ Julie
Serves ~ 3/4 cup syrup
*cocoa powder 3 tbsp or 4 tbsp
granulated sugar 1/2 cup
vanilla extract 1 tsp
water 1 cup
salt a pinch


  • Mix the cocoa powder in another 2 tbsp of water without lumps.
  • Heat the remaining water with sugar, let it come a boil on medium flame.
  • Add in the cocoa paste and cook on medium flame for 2-3 minutes until its considerably thick like store brought chocolate syrup.
  • Add the vanilla extract and salt, mix well just before ending. Switch off flame and cool completely before storing in bottles. (I preserve in refrigerator)
* Adding 3 tbsp yields the exact store brought flavor of chocolate syrup. If you are looking for a bitter sweet chocolate syrup then go ahead and add a tbsp more.
* Use good quality cocoa powder, I used Hershey's cocoa powder.
* Adding salt enhances the sweetness.
* If you love more vanilla flavors then go ahead and add more vanilla extract.
* The ingredients listed in store brought chocolate syrup also has corn syrup in it which adds to the thickening. I tried adding a tsp of corn flour when I made once to get the thickening but the thickening caused by corn syrup but the chocolaty flavor looks reduced a bit and so I felt this way its best to make without corn flour.