Chocolate Covered Strawberry

Chocolate covered strawberry 1

You can’t go wrong with strawberry and chocolate combination. There are few simple rules to follow while making chocolate covered strawberries.


  • Strawberries must be ripe with no bruises and at room temperature.
  • Wash and pat dry each strawberry with a paper towel. The strawberries have to be completely dry.


  • Fresh Strawberries – 16 oz at room temperature
  • Chocolate chips – 6 oz or more (semi sweet or bitter sweet )
  • White chocolate- for decorating (optional), I used semi sweet chocolate


  • Wash and pat dry each strawberry with a paper towel.
  • Melt chocolate chips using the microwave or using double boiler method in a bowl.
  • Dip each strawberry in chocolate. Let the excess chocolate drip.
  • Place the chocolate covered strawberry on a wax paper lined tray.
  • Let the chocolate set a bit.
  • Melt white chocolate, fill it in a piping bag and pipe lines across the strawberries.
  • Let the chocolate set completely.
  • Enjoy!

Chocolate covered strawberry 2



Thakkadi 12

This recipe was telecast in “Aaha Enna Rusi” by Late Chef Jacob.  Thakkadi is a Sri Lankan dish. It is a creamy coconut stew cooked with mutton and rice dumplings. It is served as is for breakfast. But we enjoy it with rice. The rice dumplings and rice might be redundant but we love it. The soft smooth texture of the rice dumpling/ kozhukattai works perfectly well with the mutton. It is a perfect marriage of taste and texture. It has become our comfort food.


  • Pressure cook mutton in water using salt and turmeric powder. You can save the mutton stock and substitute it in the recipe instead of water.
  • I used canned coconut milk. For first coconut milk, I used the thick coconut milk. For the second coconut milk, I dilute the coconut milk with water and use it.
  • I have tried using shallots and red onions. You can use either. It works just fine.


  • Cooked Mutton  – 1/2 kilo ( check notes)
  • Rice flour – 200 grams
  • Salt – to taste
  • Hot water – as required, for dumplings/kozhukattai
  • Oil – as required for saute
  • Cloves – 4
  • Cardamom – 3
  • Turmeric powder – 1 tsp
  • Corriander powder – 3 tsps
  • Garam masala – 2 tsps
  • Green chillies – 3, make a slit in them.
  • Ginger garlic paste- using 1 inch ginger and 5 cloves of garlic
  • Shallots or red onion – 100 grams, ground into a fine paste without using water
  • First coconut milk – 1 cup( check notes)
  • Second coconut milk – 1.5 to 2 cups( check notes)
  • Rice flour -water mixture- 1 tbsp of flour mixed with 1/2 cup of water( optional)

Method for making dumplings/ kozhukattai:

    • Mix rice flour and salt in a bowl.
    • Add hot water and mix it into a soft dough. You should be able to shape it easily.

Thakkadi 1

    • When the dough is cool enough to handle, roll out the dough into  thin logs. Cut it into small pieces like the ones in the picture.

Thakkadi 3

    • Divide the dumplings into three batches. Set them aside.

Thakkadi 4

Method for gravy:

    • Heat oil in a kadai/ pan.
    • Add cloves and cardamom. Saute for few seconds.

Thakkadi 5

    • Add turmeric powder, coriander powder and garam masala. Saute for few seconds. Stir continuously.

Thakkadi 6

    • Add ginger garlic paste, ground shallots, green chillies and salt. Keep stirring occasionally to prevent the mixture from burning. Saute for a minute or until the raw smell disappears.

Thakkadi 7

    • Add the diluted coconut milk(second coconut milk). Let it boil.

Thakkadi 8

    • Slowly add the first batch of dumplings. Let it boil for 3 minutes. Do this for the rest of the batches.

Thakkadi 9

Thakkadi 10

    • Add thick coconut milk( first coconut milk) and the cooked mutton pieces. Let it boil for 2- 3 minutes. Add salt to taste.

Thakkadi 11

  • If the gravy is too thin, add the rice flour -water mixture and let the gravy boil until it thickens.
  • Mutton thakkadi is ready. Serve hot.