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INGREDIENTS:
Custard Powder-----------1/4 Cup
Sugar-----------------------3/4Cup
Milk------------------------1 Cup
Cashews,Almonds-------5 each chopped coarsely and roasted in
1tsp of ghee.
Ghee-----------------------2tbsp+1tsp
DIRECTIONS:
1.Mix Custard Powder, Sugar,Milk in a nonstick saucepan without any lumps.
2.Place the mixture over low flame stirring. Slowly the mixture starts to thicken. Do not stop stirring.
3.Pour the roasted nuts and 2 tbsp ghee stirring well. The mixture slowly starts leaving the sides of the pan.
4.Keep stirring until the whole mixture becomes less sticky ,when a small portion is taken and formed to a small round ball does not stick and forms a ball easily.Turn off
5.Transfer the mixture immediately to a small plate greased with 1tsp of ghee.
6.Let it cool down completely before cutting into shapes and serving.
INGREDIENTS:
Green Gram dal---------------1 Cup
Rice Flour----------------------1/2 Cup
Cooked Rice-------------------1/4 Cup(optional)
Jalapeños-----------------------3-4
Cumin Seeds------------------1-1/2 tsp
Ginger--------------------------1" piece
DIRECTIONS:
1.Soak only Dal in water for minimum of 5 hrs and grind to a smooth paste along with cumin seeds,Jalapeños, Ginger, Cooked Rice, Salt. Use less water while grinding.The consistency can be adjusted after adding the rice flour.
2. Transfer the paste to a bowl and add Rice Flour to it. Mix well. Add water to adjust the consistency to a idli batter consistency. It shouldn't be runny like dosa batter.
3.Heat Tava and pour a ladle full of the batter in the center and spread around moving outwards forming a circle.
4.Pour 1/2 tsp oil and fry on med heat till the color changes to light to gold brown.
5.Flip over and fry for a minute . Use the rest of batter to make similar dosas.
INGREDIENTS:
Red Bell Peppers-------------------------2
Red Chillies-------------------------------8-10(for spice add more)
Garlic--------------------------------------2 cloves
Curry leaves------------------------------few
Peanuts------------------------------------1tbsp
Tamarind Extract------------------------2 tsp
Cumin,Mustard seeds,urad dal-----1/2tsp each
Oil------------------------------------------1tbsp +1tbsp
DIRECTIONS:
1.Heat about 1tbsp of oil in a skillet and when hot add garlic to fry till nice aroma comes.
2.Add red chillies, peanuts and fry till done.Transfer the garlic,chillies,peanuts to a grinder.
3.Then add the chopped peppers to remaining oil and sautee on med-high heat till browned and soft with some salt added in between. Remove them from heat and allow to cool.
4.Grind the ingredients in step2 to fine paste and add the cooled peppers,tamarind extract and grind till smooth.Check for salt and adjust.
5.Heat 1tbsp oil and fry cumin,mustard,urad,curry leaves for a minute and pour over the ground paste and mix well.
6.Serve with roti/rice.
INGREDIENTS:
Semi Sweet Chocolate baking bars------------8oz finely chopped
Whipping cream-----------------------------------1/2 cup
White/brown chocolate bar----------------------2oz melted for garnishing.
DIRECTIONS:
1 In a small, heavy saucepan bring the heavy whipping cream to a simmer. Be careful not to burn at the bottom or sides by stirring continuously.
2.Place chocolate in a separate bowl and pour this hot mixture over the chopped chocloate and stir until smooth.
3.When cool place in the refrigerator for minimum of 2 hours.
4.When touched its soft and does not turn hard like chocolate . Make out small round bite-size balls in your hands .
5.Roll in cocoa powder and pour brown or white melted chocolate over the cocoa-coated truffles and place in refrigerator. Serve after 30mins.
