A Chef's Melody

Ingredients 1 cup whole urad dal 1 fist rajma 2 tsp ginger garlic paste 1 large onion finely chopped 3 tomatoes chopped 1 tsp kasuri methi crushed 1 tsp Kashmiri chilli powder 1 1/2 tsp chilli powder+1/2 tsp for tadka 1 tbsp coriander-cumin powder salt to taste 1/4 cup finely chopped cilantro 2 tbsp ghee 2 tbsp oil 1 tbsp kitchen king masala 1 tbsp cream What you need to do Pressure cook the dal and rajma with 4 cups of water,few drops of oil, and 1 tsp salt until soft.Set aside. Heat oil in a pressure cooker,add onion and cook till light brown. Add ginger garlic paste and cook until the raw smell goes. Add tomatoes and cook until mushy. Add salt ,chilli powders,coriander-cumin powder,kasuri methi and mix well. Mix in the cooked dal along with the water it was cooked in and cook for 2 mins. Heat a tadka pan,add the ghee.When warm,add chopped cilantro,kitchen king masala, and chilli powder,add this tadka to the dal.Add 1 cup of water. Pressure cook for 1 whi...

Ingredients 2% Fage plain yogurt 500 gm 1 cup powdered sugar 1 tsp cardamom powder 1 tbsp warm milk a pinch of nutmeg 2 generous pinch saffron chopped nuts of your choice What you need to do Add the saffron to the warm milk and keep aside for 15 mins. Mix together all the remaining ingredients in a large bowl. Add in the saffron milk and give a gentle mix. Store in refrigerator until served.

Ingredients 1 cup flour (225 grams) 1/3 cup cocoa (76 grams) ¼ cup butter (57 grams) ¾ cup sugar (170 grams) 1/4 cup semi sweet chocolate chips 2 Tbsp oil 3 Tbsp water ¼ tsp salt ½ tsp baking soda What you need to do 1.Cream together butter, oil, sugar, and 1 Tbsp water. 2.Mix in remaining water. 3.Mix dry ingredients in separate bowl. 4.Slowly add dry ingredients to butter mixture until fully incorporated. 5.Add 1/4 cup semi-sweet chocolate chips and mix well. 6.Preheat oven to 400°F 7.Grease cookie sheet or line with parchment paper 8.Bake for 10 minutes—should be puffy. 9.Let cool about 5 minutes.

Ingredients 1 cup + 1/4 cup whole milk 1 tub original cool whip, thawed 1 can sweetened condensed milk 4 tbsp gulkand 1/4 cup nut( pistachio and almond) powder 1 tsp cardamom powder (optional) What you need to do In a heavy bottom pot, boil  1 cup milk and simmer till it reduces to 3/4 cup. Let it cool down completely. Grind gulkand with 1/4 cup milk to make a smooth paste. In a glass bowl, add the condensed milk, thickened milk, gulkand paste and combine well. Fold in the cool whip gently and add in nuts and cardamom powder. Pour in a container with lid (or kulfi molds) and freeze for 8-10 hours. Notes: If kulfi molds are not available, you can use small disposable paper cups. Just wrap the top with aluminum foil. Freeze for 2 hrs. Insert a popsicle stick in the middle of the cup and freeze again for 6-8 hrs. While serving -Just roll the cup gently between your palms and unmold the kulfi.