Jannat e Khas

Ingredients:

For the Chocolate Sphere:
1 kg - Chocolate
For greasing - Amul Butter
1 box - Edible Gold Dust
For dusting - Cocoa Powder

For the Nariyal aur Rewdi ka Chura:
50g - Amul Butter
100g - Desiccated Coconut
50g - Castor Sugar (for crumble)
300g - Castor Sugar (for caramel)
100g - Sesame Seeds
50g - Maida (Refined Flour)

Sag Aaloo

Ingredients:

2 tbsp sunflower oil

1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potatoes, cut into 2cm, ¾in chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves

Method:

1. Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
2. Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

Asian Coconut Rice

Ingredients

1 (14 ounce) can coconut milk 

1 teaspoon suga

1 1/4 cups water

 1 pinch salt

 1 1/2 cups uncooked jasmine rice

Method

1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Galouti Kebabs

Ingredients:

For Galouti Masala
100 gm            Coriander seeds
50 gm              Cumin seeds   
3 -4 flakes        Mace
4 -5 nos.          Black cardamom
15 gm              Green cardamom
5 gm                Black peppercorns
5 gm               Cloves
20 gm             Saunf
2 -3 nos.         Bayleaf
100 gm           Dried Rose Petals
2 nos.             Nutmeg
2 sticks           Cinnamom
2 – 3 nos.       Star anise
30 gm             Patther ke phool
100 gm           Khus Root
5 gm               Ajwain (for digestion)

For the Marinade
15 gm            Ginger
1 nos.            Green chilli
1 nos. (large)  Onion 

CRUNH AND CREAM Little One's-(Ice-cream Biscuits)

INGREDIENTS-
3 Chocolate Cream Biscuits
3 Scoops Vanilla Ice-cream
1 Pkt Gems

METHOD-
1) Open the cream biscuit
2) With the help of a spoon spread ice-cream on it and then cover it with the second half of the biscuit.
3) Cover the sides with gems.
4) Quickly put the ice-cream biscuits in the freezer for at least an hour.
5) Have and serve chilled. 

Rajma Tikki

Ingredients:

500 gm                 Black Rajma (soaked overnight)
20 nos.                 Peppercorns
2 inch piece          Cinnamon
7 - 8 nos.             Cloves
3 -4  nos.             Black Cardamom
2 – 3 tbsp            Mustard Oil
1 nos. (medium)   Onion (cut into dices)
100 gm                Amul Curd (hung)
As required         Ghee
1 tsp                   Mustard seeds
½ tsp                  Ajwain
½ tsp                  Turmeric powder
1 ½ tsp               Red Chilli powder
½ tsp                  Asafoetida
To taste              Salt
1 tbsp                Ginger (finely chopped)
1 tbsp                Green Chillies (finely chopped)
1 tbsp                Fresh Coriander (finely chopped)
1 tsp                  Garam masala powder
100 gm              Besan
2 tbsp                Chhunda

Method:

1. In a pressure cooker, combine the rajma with a bundle of the whole spices (peppercorns, cinnamon, cloves, black cardamom), mustard oil and diced onion. Add thrice the amount of water as the rajma and pressure cook for about 8 to 10 whistles.
2. Meanwhile, whisk the hung curd in a bowl and keep aside.
3. In a small frying pan, heat 2 tbsp ghee, add mustard seeds and ajwain. When spices crackle, remove pan from flame and add a pinch of turmeric powder, ½ tsp red chilli powder, salt and a pinch of asafoetida.
4. Add the prepared tempering to the whisked hung curd and mix well. Keep aside to cool.
5. When rajma is pressure cooked and pressure has settled, open the cooker, remove and discard the spice bundle and strain the rajma reserving the water. Cool the rajma.
6. When rajma cools, grind it to a smooth paste.
7. In a large mixing bowl combine the ground rajma with ginger, green chillies, fresh coriander, red chilli powder, garam masala powder and salt and mix thoroughly. Mix in the besan and knead so that the mixture comes together. (Add in more besan if required) Divide the mixture into small portions.
8. Shape each portion into a tikki and stuff each tikki with a teaspoonful of chhunda. Shallow fry the tikkis using ghee on a tawa, remove and drain on an absorbent paper.
9. Serve the hot rajma tikkis topped with a dollop of hung curd dip.
 

Spicy Indian Dahl

"A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish." — Rachel

Ingredients
 1 cup red lentils
 2 tablespoons ginger root, minced
 1 teaspoon mustard seed
 2 tablespoons chopped fresh cilantro
 4 tomatoes, chopped
 3 onions, chopped
 3 jalapeno peppers, seeded and minced
 1 tablespoon ground cumin
 1 tablespoon ground coriander seed
 6 cloves garlic, minced
 2 tablespoons olive oil
 1 cup water
 salt to taste

Directions

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.