Sindhi Dal

Ingredients

•Split Bengal gram (chana dal),soaked for 1 hour1 cup

•Salt to taste

•Turmeric powder 1/4 teaspoon

•Oil 2 tablespoons

•Cumin seeds 1 teaspoon

•Curry leaves 8-10

•Green chillies,slit 3

•Red chilli powder 1/2 teaspoon

•Amchur powder 3/4 teaspoon

•Garam masala powder 1/4 teaspoon

•Onion ,chopped 1 medium

 Method Drain the split Bengal gram and cook it in a deep non stick pan with three cups water, salt and turmeric powder for ten to fifteen minutes or till soft. Heat one tablespoon oil in a small non-stick pan and add half the cumin seeds. When they begin to change colour, add half the curry leaves, green chillies and half the red chilli powder and stir. Add this tempering to the dal and mix well.Add amchur and garam masala powder to the dal and mix well. Heat the remaining oil in a small non-stick pan. Add the remaining cumin seeds, red chilli powder and curry leaves and stir.Transfer the dal into a serving bowl and add the second tempering to it. Mix well. Garnish with the onion. Serve immediately with pakwan 

Quick Chocolate Mousse

Ingredients

•Dark chocolate,melted1/2 cup

•White chocolate,melted1/2 cup

•Fresh cream1/4 cup

•Whipped cream1/2 cup

 Method Warm the fresh cream in a microwave (MEDIUM) for two minutes. Pour the dark and the white chocolate into separate bowls. Add half the warm cream to the dark chocolate and remaining to the white chocolate and mix well. Fold in half the whipped cream into the dark chocolate and remaining into the white chocolate. Mix well. Fill in two piping bags, one with dark chocolate mousse and another with white chocolate mousse. Take a glass – small or big as per your choice. On one side pipe in dark chocolate mousse and on another side pipe in the white chocolate mousse. You can serve it at room temperature or chilled

Matar ki Kheer

Ingredients

 •Green peas  1 1/2 cups

•Ghee3 tablespoons

•Pistachios,slicedfew for garnishing

•Raisins2 tablespoons

•Green cardamom powdera pinch

•Saffron (kesar)a pinch

•Milk boiled and reduced till to 600 ml5 cups

•Diet sugar2 tablespoons

 Method: Keeping aside a few green peas for garnish, grind the remaining green peas coarsely. Heat ghee in a deep non stick pan, add the green peas and saute. Chop the reserved green peas and mix them with pistachios .Add raisins, green cardamom powder and saffron to the pan and mix. Saute for 12-15 minutes. Add the thickened milk and mix well. Cook for 1-2 minutes and switch off the heat. Add diet sugar and mix well. Transfer into a serving bowl. Garnish with the green peas-pistachio mixture and set aside to cool down to room temperature. Chill in the refrigerator and served chilled. –

Chole Dhania Masala

Ingredients

•Chickpeas (kabuli chana) 3/4 cup

•Split Bengal gram (chana dal) 1/4 cup

•Fresh coriander leaves,small 1 bunch

•Salt to taste

•Cinnamon 1/2 inch piece

•Cumin seeds 1 1/2 teaspoons

•Coriander seeds 1 1/2 teaspoons

•Black cardamom 1

•Clove 4-5

•Green chillies 2

•Ghee 4 tablespoons

•Onion ,sliced 12 medium

•Ginger paste 1 teaspoon

•Garlic paste 1 teaspoon

•Dry mango powder (amchur) 1/2 tablespoon

•Garam masala powder 1/2 teaspoon

•Black salt (kala namak) to taste

•Red chilli powder 1/4 teaspoon

 Method Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix. Add three cups of water and a little salt and pressure-cook till the pressure is released five or six times (five or six whistles). Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves. Grind the fresh coriander and green chillies to a smooth paste. Heat three tablespoons of ghee in a non stick kadai; add the onion and sauté for three or four minutes till golden brown. Add the ginger paste and garlic paste and continue to sauté for another minute. Add the roasted spice powder, dried mango powder, garam masala powder, black salt and coriander-green chilli paste and sauté for two or three minutes, or till the ghee separates from the masala. Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry. Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes. Heat the remaining ghee in a small pan; take it off the heat and add the chilli powder. Pour immediately over the chana and cover the pan. Leave to stand for five minutes. Serve hot with puri. -

Amritsari Aloo Wadi

Ingredients

•Potatoes4 medium

•Dried urad dal nuggets5-6

•Oil4 tablespoon

•Onions2 medium

•Ginger2 inch piece

•Turmeric powder1/2 teaspoon

•Coriander powder2 teaspoons

•Cumin powder1/2 teaspoon

•Saltto taste

•Red chilli powder 1/2 teaspoon

•Saltto taste•Red chilli powder 1/2 teaspoon•Tomatoes,pureed2 large•Garam masala powder1/4 teaspoon•Fresh coriander leaves,chopped1 tablespoon Method Heat oil in a pressure cooker. Break the wadis, put into the cooker and saute. Cut potatoes into thick fingers. Chop onions and ginger finely in a chopper. Put this into the cooker and saute for 2-3 minutes. Add potatoes, turmeric powder, coriander powder, cumin powder and salt and mix.Add 1 cup water. Add red chilli powder and tomato puree and mix well.Add garam masala powder and mix well. Add coriander leaves and mix. Put the lid on the cooker and cook under pressure till 2-3 whistles are given out. Serve hot.  

Mexican Chocolate Cake with Chocolate Frosting

•Refined flour (maida)1 cup

•Cornflour/ corn starch 1/4 cup

•Baking soda1 teaspoon

•Salt1/2 teaspoon

•Cinnamon powder1 teaspoon

•Cocoa powder3 tablespoons

•Castor sugar (caster sugar)1 cup

•Vanilla essence1 teaspoon

•Vinegar1 tablespoonFor frosting

•Icing sugar1 cup•Cinnamon powder1 teaspoon

•Honey1 tablespoon

•Cocoa powder2 tablespoons

•Oil1 tablespoon

Method Preheat oven to 180° C. Grease a square cake tin and lightly dust with dry flour. Place a sieve over a bowl and put refined flour, cornstarch, baking soda, salt, cinnamon powder, cocoa powder and sift. Mix well. Add castor sugar and mix. Add 1 cup chilled water and mix. Add vanilla essence and mix well with a hand blender. Add vinegar and blend some more. Pour the batter into the prepared tin and bake in the preheated oven for 35-40 minutes. When done, take the tin out and let the cake cool completely.For the frosting mix icing sugar, cinnamon powder, cocoa powder, honey and 2 tbsps water in a bowl and mix well. Heat oil in a non stick pan, add the icing sugar mixture and cook on medium heat till sugar melts completely. Cool it.Place the cake over foil and trim the sides of the cake. Pour the frosting over the cake and let it slide over the sides. If you like you can level the frosting over the sides with a palate knife.Keep in the refrigerator to set. Cut into slices and serve.

Mini Tempered Idlis

Ingredients

•Idli batter 3 cups

•Oil 3 tablespoons

•Curry leaves25-30

•Asafoetidaa pinch

•Mustard seeds 1/2 teaspoon

•Onion ,chopped1 medium

•Green chillies,slit 2-3

•Turmeric powder1/4 teaspoon

•Tomato ketchup2 tablespoons

•Red chilli powder 1 teaspoon

•Salt to taste

Juice of ½ lemon

 Method: Heat sufficient water in a steamer. Pour idli batter into the greased idli moulds, fit them onto the stand and place stand in the steamer. Put the lid on and steam till done. Take the stand out, and cool slightly before dislodging the idlis into a bowl. Heat oil in a non stick pan. Chop curry leaves. Add asafoetida, curry leaves, mustard seeds to the oil. When the seeds splutter, add onion and saute.Add green chillies, turmeric powder and continue to saute till onion becomes soft. Add idlis, tomato ketchup, red chilli powder and salt and mix everything well. Add lemon juice and mix again. Serve hot. -