Best Chocolate Sauce

One of the best things about living in Belgium according to me is, there is always good quality of chocolate there. Don't have to search for it, just go even to the smallest shop you will get them.

If you have visited belgium you will agree with me every city as so many chocolate/praline shops.
In out town there is a famous one, when ever we have to go for a dinner or there is guest I always go there to buy our chocolate. The moment you get into the shop the air you breath in is chocolate, I always tell I could just stay in that shop taking in this chocolarte air.
Last week when I went there, they had this letter hanging there wanted job students for working in the weekend and i came home and told my hubby what a shame i am not a student otherwise i could have gone and worked there and his remark was yeah...........you will be like a ball in a week.

Ingridients
200 ml cream
250 gm dark chocolate chop them up ( use the best quality)
60 gm sugar
250 ml milk

Add all the ingridients in a pan and bring it to boil and then cook in the low fire for 6 to 8 minutes till it thickens up.
One thing you should do is stir the sacu continuosly.
If it is too thick you can always add a bot more cream/milk to loosen it up.
I always serve this sauce hot poured over Vanilla ice cream.
You can freeze this sauce in portions and use it when ever you want, which i think is really handy.

This is one of the best chocolate sauces, you can use it with cakes, and especially with ice creams.

Methi Lobhia - Fenugreek perfumed Black eyed peas

I was lucky to win last year 660 curries by Raghavan Iyer and I must say the moment I opend the book I fell in love with it. There is such a variety of dishes in the book. I have made few recipes and every time loved it.

And this is one of those recipe from the book.
Ofcourse If the fresh fenugreek leaves were available here i would have added them, but alas I am not that lucky. And in the book he had written if you don't get fresh leaves we can use dried ones.

1 cup dries black eyed beans
1 red onion corsley chopped
6 medium size garlic cloves
4 fresh chillies
2 tbsp oil/ghee
125 gm diced tomatoes (i used tinned tomatoes)
1 cup chopped fresh or frozen fenugreek leaves (thawed if frozen), or 1/2 cup dried fenugreek leaves soaked in a bowl of water and skimmed of before use.
1 tsp turmeric
1 tbsp garam masala ( my addition)
Salt to taste
Preassure cook the black eyed peas .
Combine the onion, garlic, and chillies in a food processor and pulse untill minced.

Heat the ghee/oil in a pan. Add the minced blend to the pan and stir fry untill it is caramel brown.

Add the tomatoes, and the fenugreek leaves, salt and turmeric.
Simmer uncovered stirring occaisionally, untill the tomato has softened and the fenugreek leaves are cooked, about 5 minutes.
Add the cooked black eyed peas. Simmer over medium heat, uncovered, stirring occaisionally, untill the peas have absorbed the flavours,about 5 minutes. Add the garam masala cook for a minute and serve.

Sending this to which is hosted by Sra of When my Soup came alive, a event which is started by Susan of The Well seasoned Cook.