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 

Masala Bhindi

Ingredients

2 cups ladies finger (bhindi) , slit into four lengthwise
2 tbsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp chaat masala
1 tsp lemon juice
salt to taste
Other ingredients oil for deep-frying

 

Method                                                                       

1. Mix together all the ingredients in a bowl. Toss well.
2. Heat the oil in a kadhai and deep fry the bhindi till crisp.
3. Drain on absorbent paper.
4. Serve hot.

Tips

1. These have to be fried almost immediately after you mix them as otherwise they will not be crisp as the bhindi will release water, making them soggy.
2. For the garnish, you may use chopped red capsicum and coriander as shown in the above picture.

Dahi Bara Special

Ingredients

2 cups dal maash dhuli (white) (Presoaked for 4-5 hours)
Pinch of baking soda.
1/2 teaspoon salt.
Pinch of heeng.


Preparation

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat
rounded patties and shallow fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between
palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp. zeera powder.
Garnish with sweet Imli Chutney and Chat Masala.