Dal Makhani

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 whistle.Add the cream and serve with roti and a slice of lime.

Instant shrikhand

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.

Eggless Chocolate Cookies

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.

Gulkand Kulfi

Ingredients

1 cup + 1/4 cup whole milk

1 can evaporated milk

1 can condensed milk

4 tbsp gulkand

1/4 cup nut( pistachio and almond) powder

1 tsp cardamom powder


What you need to do

• In a heavy bottom pot,boil  1 cup milk and simmer till it reduces to 3/4 cup.
• Grind gulkand with 1/4 cup milk to make a smooth paste.
• Add evaporated milk,gulkand milk paste,and nut powder to the hot milk and simmer for 5 mins.
• Switch off the flame and add cardamom powder.
• Let the mixture cool completely.Mix and pour in a container with lid (or mold) and freeze for 8-10 hours.