DAHI VADA 3 Cups Fresh Curd 1 Cup Urad dal 1/4 Cup Moong dal Pinch of Asafoetida 1 Green Chili(finely chopped) 2 tsp Cumin Seed (roasted and grounded) 1 tsp Chili Pepper 1 tsp Garam Masala 6 tsp Sweet Tamarind Chutney Coriander leaves (chopped) Salt to taste Oil to fry How to make Dahi Bada: Wash and soak the two dals overnight in water. Drain out excess water. Add asafoetida, salt and green chilli. Grind to make a thick batter, beat till fluffy. Now heat oil in a large frying pan. Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove exc ess oil. Drop the hot badas in a cold water bowl and leave for about 3-4 minutes. Take each bada out from water, squeeze and set aside. Now add garam masala, pepp er and salt in beaten curd. Pour curd mixture over badas, placed on a deep bottomed dish. Sprinkle with roasted cumin powder and chopped coriander leaves. Dahi Bada is ready to serve with sweet tamarind chutney CHEESE PAKODA 2 Cheese Cubes 2 Bread Slices 1 tbsp Corn flour 2 Green Chilies (finely chopped) 1 cup Gram Flour 7 Curry Leaves Pinch of Baking Powder Pinch of Citric Acid 1 Onion (chopped) 1 tsp Red Chili Powder Salt How to make Cheese Pakora: Cut the bread slices and cheese into cubes. Make a thick batter with all the ingredients including cheese and bread. Deep fry each bread piece until golden. CHEESE MACCRONI 300 g Macaroni 2 tbsp Refined Flour (Maida) 2 cups Milk 1 cup Processed Cheese (grated) stirring constantly for a few more minutes. stirring it all the while. In a pan.2 tbsp Butter Salt to taste White Pepper Powder to taste 1 tbsp Fresh Parsley (Ajmoda) How to make Cheesy Macaroni: Boil macaroni till done. heat butter and add refined flour to it. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard. drain and run under tap water and set aside. . CHOCOLATE MOUSE 200 gm Bittersweet Chocolate (melted and kept lukewarm) 3 tbsp Granulated Sugar 2 cups Heavy Cream 1 tsp Vanilla Extract 4 Egg Yolks How to make Chocolate Mousse: Heat 2/3 cup of cream in small saucepan over low flame until it just begins to s team. Now. heat some butter and add the macaroni to it. Now thoroughly incorporated chocolate custard into the whipped cream and serve c hilled. Remove from the heat and stir in the vanilla extract and melted chocolate. Chill the chocolate custard thoroughly. whisking constantly. Add milk to the maida. add cocoa powder and sugar and beat it well. In another pan. CHOCO FRUIT CURD 1/2 Pineapple 2 tbsp Cocoa Powder 1 bowl Black Grapes 10 Almonds 10 Cashew nuts 1/2 cup Sugar 1/2 kg Curd 2 Apples How to make Choco Fruit Curd: Squeeze out water from the curd by wrapping the curd in a piece of cloth and han ging it for 45 minutes. until the mixture is tho roughly combined. Add salt and white pepper powder to the sauce and cook for some more time. Beat remaining 1-1/3 cups of cream in a separate bowl until stiff peaks form. Sauté lightly. and grate it. gently stirring it to avoid any lumps. Add on some extra cheese and chopped parsley. Add half portion of the hot cream. Add the warm egg-cream blend back into the rest hot cream in the saucepan and co ok over low heat. Serve hot. Peel off the apples and pineapples. whisk together the egg yolks and sugar. and then gently fold in the remaining cream. Pour the white sauc e to the macaroni and mix well. Add grated cheese to the milk. In a separate bowl. mustard. lemon juice and sug ar. Serve CHOCOLATE SRING ROLLS 1 cup Dark Chocolate (grated) 4-5 Spring Roll wrappers 10-12 Almonds (chopped) 1 tbsp Cornflour Oil to deep fry 4 scoops Vanilla Ice Cream 4 tsp Honey How to make Chocolate Spring Rolls: Take the spring roll wrappers and cut them into quarters. Prepare the rest of the rolls in this manner. Roll it up gently and seal the edges using cornflour paste. dry roast the almonds for some time till crisp and golden. mayonnaise. take spoonful of grated chocolate and place it on one side of spring roll wrapper. Garnish it with almonds and cashew nuts. Add cabbage. Take one scoop each of vanilla ice-cream in each bowl. mix the grated fruits into the curd paste. In a wok (kadhai). pepper. In a bowl. Serve immediately. take cornflour and mix it with two tablespoon of water to make a thic k paste.Now. refrigerate it. Place the chocolate spring rolls in the bowl. trickle it with honey and roasted chopped almonds. CREAMY COLESLAW SALAD 4 cups Cabbage (finely shredded or chopped) 1/2 cup Carrot (shredded) 1/2 tsp Celery seed 1/4 Onion (chopped) 1/2 cup Sour cream 1/4 cup Mayonnaise 2 tsp Mustard 1/4 tsp Pepper 2 tsp Lemon juice 1 tbsp Sugar How to make Creamy Coleslaw Salad: Take a bowl and mix sour cream. To prepare the rolls. Drain and put it on a paper towel to absorb excess oil. Cover and refrigerate for at least 1 hour to mix in the flavors PHIRNI 2 Liter milk 100 gms Soaked rice 1/2 Cup sugar 1/2 tsp Cardamom powder 1/2 Cup pistachio nuts Soaked saffron strands . heat some oil and deep-fry the spring rolls till brown and cr isp. In a pan. carrot and onion and toss it until evenly coated. Add sugar and rice paste. Stir we ll and let the bhaji cook for 10 minutes. Boil the milk. Stir it for a while. CHICKEN BHAJJI 1/2 kg Chicken boneless (cut into small pieces) 2 tbsp Maida 1 tbsp Corn flour . except oil. Stir. Keep i t aside for 15 minutes. turmeric powder. Cook it till it turns thick. water and lemon juice to the above. Mix cardamom powder and saffron. Serve it chilled with pistachio nuts BHAJI POORI For Puris 2 cup Wheat Flour 2 tbsp Curd Water to knead dough Salt to taste Oil to deep fry For Bhaji 2 Potatoes (boiled. For Bhaji Heat oil in a pan and add cumin & mustard seeds and allow them to splutter. salt.How to make Phirni: Grind soaked rice to make a paste. Put the bhaji in a bowl and garnish with chopped coriander leaves. Add potatoes. Puri Bhaji is ready to eat. Serve hot. Divide the dough into small balls and then roll each ball into small puris with the help of some oil. Place it in a plate and keep it in refrigerator. to knead soft pliable dough. peeled and sliced) 2 Green Chilies (chopped) 1/2 tsp Ginger (chopped) 3-4 pinch Turmeric Powder 1 tsp Lemon Juice 1 tbsp Oil 1 tbsp Coriander Leaves (chopped) 1/2 tsp Cumin Seeds 1/2 tsp Mustard Seeds Water as required How to make Poori Bhaji: For Puris Mix all the ingredients of puri. Now add ginger and chili to the above. Heat oil in a pan and fry the puris on both sides until light brown. Fry them over medium heat till golden in colour. coriander leaves and salt. ginger. Now take a little of that oil. Add. Dal Bhajia is ready. Heat the oil. Now add soya sauce. Bring it to a boil and add eggs. Add green and red chili paste and stir. DAL BHAJIYA 400 gms Yellow moong dal (soaked) 4 Green chillies 1 tsp Cumin seeds 2 tbsp Coriander leaves Salt to taste Oil for frying How to make Dal Bhajia: Chop the green chillies and coriander leaves Grind the dal. tamarind juice and salt. Add chopped green chillies. Cut them into halves and keep aside. Add the chicken pieces in the paste and let it marinate for a span of 1 hr.1 Egg 1/4 tsp 1/2 tsp 1/4 tsp 1 pinch Salt Chilly powder Ginger garlic paste Jeera Garam masala How to make Chicken Bhajji: Mix all the ingredients (except chicken) and make a thick paste. RAINBOW OMELLETE . Take small portions of the mixture. CHILLY EGGS 4 Eggs (boiled) 1 Onion (finely chopped) 1 tbsp Green Chili Paste 1 tsp Red Chili Paste ½ inch Ginger (grated) 2 Cloves Garlic (crushed) 2 tbsp Tamarind Juice ½ tsp Soya Sauce Pinch of MSG Oil for frying Salt How to make Chili Eggs: Peel the eggs and deep fry them until golden brown. Heat tablespoon oil in a deep pan. garlic and onions. add onion and green chilies and sauté. Use the above to garnish the chicken before serving. Deep fry the chicken pieces in oil. Mix it well. cumin seeds. Then remove it from the flame. make sure the batt er is of flowing consistency. Heat a non-stick pan. After 1 boil. smashed) 1/2 Beetroot (grated) 1 Carrot (grated) 1 bunch Spring Onion (finely chopped) 3 green Chilies (crushed fine) Oil to shallow fry 1/4 tsp Soda 2 tbsp Oil Salt to taste How to make Rainbow Omelette: Mix all the ingredients together. apple. Spread cake pieces in a dish and then custard and all the fruits. Cook till it is golden brown. Put oil on the edges of the batter. not too thick and not too thin. Boil remaining milk. Flip over and cook the other side.1/4 cup Gram Flour 1/4 cup Rice Flour 1/4 cup Moong Flour 1 Onion (finely chopped) 1 Tomato (finely chopped) 1/4 cup Peas (boiled. Crema Catalana Ingredients Milk 2½ cups (500 mls) . Mix custard in 1 cup cold milk. Cut orange. Then spread cream on it. and pour a big spoonful of batter on the pan or tawa. Add water to make a batter. Cut cake also into small pieces. Serve hot. Grate chocolate and garnish the pudding with it. pineapple and grapes into small pieces. RUSSIAN PUDDING 1 cake 2 cup fresh cream 4 cup milk (doodh) 4 tsp custard powder 1/2 cup sugar 1 orange (santra) 1 apple (seb) 1 cup grapes (angoor) 1 slice pineapple (annanas) few chocolate pieces How to make russian pudding: Beat cream so as to thicken it. add sugar and custard and stir continuously until it thickens. Serve it chilled. Refrigerate it for sometime for setting. Pour the custard into the catalan moulds and set aside to cool down to room t emperature. 3. Chill in the refrigerator. Heat milk in a deep non stick pan. stirring continuously to avoid lumps. Strain the milk into a clean bowl. Add s ugar and whisk together on low heat. kasuri m ethi and salt and mix. 7. Wild Mushroom And Paneer Pulao Ingredients Oyster mushrooms 6-8 Button mushrooms. red chilli powder.Cinnamon 1 inch stick Eggs 4 Sugar 125 grams + for caramel Rind of lemon 1 Cornflour 20 grams Method 1. 5. Cook on medium heat till it thickens but do not let it come to a boil. 3. Reserve the water in which they were soaked. Garnish the rice with the fried paneer and coriander leaves and serve hot Chocolate Pancakes With Mixed Fruits . cover the pan and cook till the rice is done. Break the eggs one by one and separate the yolks and put them in a pan. minced 2-3 cloves Turmeric powder ½ teaspoon Coriander seeds. Soak the oyster mushrooms in half a cup of water. Se t aside. Add the turmeric powder. 2. one and half cups of water and the water in which the oyster mushrooms were soak ed. ½ inch cubes 1 cup Fresh coriander leaves a few sprigs Method 1. quartered 6-8 Basmati rice. 2. 4. Add the milk mi xture to the egg mixture gradually. soaked 1 cup Oil 4 tablespoons Onion. sprinkle a little sugar on top and caramalise it with a brulee torch. Add the onion and garlic and sau te for two minutes. 4. 6. crushed coriander seeds. Just before serving. Add the paneer cubes and sau te till lightly golden. Add rice. Heat the remaining oil in another non stick pan. Add both the mushrooms and saute till lightly coloured. Add cinnamon and let it come to a boil. Add the cornflour and mix. Reduce heat to medium. 5. Drain and set aside. Add lemon rind to the milk and mix. thinly sliced 1 medium Garlic. crushed 1 teaspoon Red chilli powder ½ teaspoon Dried fenugreek leaves (kasuri methi) 2 teaspoons Salt to taste Paneer. Heat two tablespoons oil in a non stick pan. 6. Drain the oyster mushrooms and chop. Mix cornflour in a little water till well blended. Pour a ladle full of the pancake batter over the fruits. Mix sugar and water in a saucepan and bring it to boil . Sugar 1 cup Water 1 cup Rose essence or cardamom powder 2-3 drops or 1/4 tsp Method: 1.Ingredients Pancakes Refined flour (maida) ¾ cup Baking powder ½ teaspoon Cocoa powder 1 tablespoon Egg 1 Warm milk 1 cup Oil 2 teaspoons + to shallow fry Stuffing Bananas. 3. cover again and cook till done. cocoa powde r in a bowl. Next make sugar syrup. Make small balls of equal size (6-7) of the dough and keep aside. 2. Similarly make more pancakes and serve hot. Sprinkle a little of gr ated chocolate on top. 2. the curd that is obtained is called "chenna". RASGULLA Ingredients: Milk 1/2 litre Refined flour (maida) 2 tsp Citric acid dissolved in water or lemon juice 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp. 6. Add milk and mix with a hand blender. sliced 2 small Apple. sprinkle a few pomegranate p earls. Cover and cook for three to four minutes. Stir slowly and gently until white curd forms on the surface and separates fr om whey. Heat milk in a pan and bring it to boil. Uncover. Knead chenna to make a smooth dough. baking powder. Add flour and knead again. Heat half tablespoon butter in a non-stick pan. For the pancake batter mix together refined flour. sliced 10 Seedless black grapes. cut into small cubes 1 small Seedless green grapes. Add a little oil and blen d till smooth. Add citric acid or lemon juice. Remove from heat. 3. 5. add some of the banana. 4. Add egg and mix. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. . 7. sliced 10 Butter 2 tablespoons Castor sugar 8 tablespoons Chocolate. grated 100 grams Fresh pomegranate pearls ¼ cup Method 1. Add two tablespoons sugar and saute till the sugar melts. On straining this milk. apple and grapes and saute for two minutes. Add strawberry crush to one portion and melted chocolate to another one. Chill in a refrigerator for an hour before serving. CHOCOLATE AND STRAWBERRY PHIRNI Creamy rice pudding flavored with chocolate and strawberry. Pour them into two separate piping bags. Pipe the strawberry mixture into swirls in a glass bowl. Preparation Time : 20-25 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Dark chocolate. till rice is completely cooked and the mixture thic kened. 9. Add rice paste dissolved in a little water or cold milk.8. Bring milk to a boil. stirring continuously. Chenna dumplings will puff up. Add sugar and green cardamom powder and cook till sugar is completely dissolved. peeled and sliced 10-15 METHOD Grind rice to a coarse paste. soaked 5 tablespoons Milk 1 litre Sugar 3/4 cup Green cardamom powder 1/2 teaspoon Pistachios. blanched. melted 2 tablespoons Strawberry crush 2 tablespoons Rice. Divide the mixture into two equal portions. CHOCOLATE GOLGAPPE Stuffed crisp puris with a difference Preparation Time : 15-20 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Crisp puris 24 . On cooling. Refrigerate and serve chilled. Pipe the chocolate mixture into the center of each strawberry swirl. Add chenna balls to the syrup and cook for 15 minutes with lid partially cove red. Cook. add rose essence. Add chocolate sauce and mix. Keep a puri on top of each glass and serve.Sweet boondi 1/2 cup Chocolate sauce 1 cup Coffee milkshake as required Pistachios. Fill up small glasses with coffee milkshake Break the tops of the puris slightly . Preparation Time : 15 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Dark chocolate. Unmould when completely set and serve. Keep the moulds in the refrigerator to s et.Add the nuts and mix. blanched and slivered 12 METHOD Take the sweet boondi in a bowl. grated 1/2 cup + 2 tbsps for garnishing Walnuts. Drop the chocolate mixture into moulds. grated 1 cup Almonds 1/4 cup Cashewnuts 1/4 cup Pistachios 1/4 cup Raisins 1/4 cup METHOD Melt the chocolate in the microwave oven or on a double boiler. Fill them up with the chocolate boondi. Garnish with pistachios. CHOCOLATE NUTS Nuts rolled in melted chocolate and set in refrigerator and served Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Dark chocolate. Whisk till smoot h. CHOCOLATE WALNUT KHEER Rice kheer with the goodness of chocolate and walnuts. While eating you can pour the milkshake into the puris and then eat them immedia tely. roasted and crushed 1/2 cup + a few for garnishing Rice 2 tablespoons Milk 4 cups . . Add mawa and mix. place a walnut in the centre and serve. Chop cashewnuts. Heat pure ghee in a thick-bottomed pan. green cardamom powder an d cook on medium heat for five to six minutes or until the milk evaporates and the carrots are c ooked. Sprinkle grated chocolate over the top. GAJAR HALWA Sweet and tasty halwa prepared using carrots. Transfer into a bowl and add chocolate and mix. Preparation Time : 15-20 minutes Cooking Time : 35-40 minutes Servings : 4 INGREDIENTS Carrots 8-10 medium Cashewnuts 5-6 Almonds 5-6 Raisins 10-15 Pure ghee 3 tablespoons Milk 2 cups Green cardamom powder 1/4 teaspoon Mawa (khoya) 1 cup Sugar 3/4 cup Silver warq 1 sheet METHOD Peel. Serve hot or at room temperature. cool. add grated carrots and sauté for five minutes. Decorate with silver warq. Drain. Add milk. Cook till the rice is soft and the milk reduced. sliced almonds and raisins. stirring continuously. Continue to cook for two minutes more. Garnish with chop ped cashewnuts. Cool and chill. grated 1/4 cup Sugar 1/3 cup METHOD Take rice and milk in a deep pan and cook stirring continuously so that the rice does not stick to the bottom. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well. Pour into indivi dual bowls. Wash raisins and pat them dry. Add crushed walnuts and stir. Blanch almonds in half a cup of h ot water for five minutes. Add sugar an d stir till it dissolves. peel and slice them.Mawa (khoya). wash and grate carrots. 20 minutes Cooking Time : 1 hour Servings : 4 INGREDIENTS Dark chocolate. Stir till they are thoroughly incorporated and the halwa is of ency. stirring continuously. Prepare one-stri add the ground m and patience.30 minutes Servings : 4 INGREDIENTS Split green gram skinless (dhuli moong dal) . Add the sugar syrup and saffron milk. Heat ghee in a thick-bottomed pan and oong dal and sauté. sliced 10 . grated 1/2 cup Cream 1/4 cup Dry fruit chikki . Add mawa and cook till it dissolves. Do dropping consist MOULDED CHOCOLATES An all time favourite with young and old fillings Preparation Time : 15 .MOONG DAL HALWA Sweet halwa made from Green gram split. Serve hot garnished with almonds.easy to make Preparation Time : 6 hours Cooking Time : 25 . roasted 10 . crushed few pieces Mawa peda 4 Gulkand 1 tablespoon Almonds. ng sugar syrup with sugar and one and half cups of water. grated 2 cups Cocoa butter.12 METHOD Drain and grind the moong dal coarsely using very little water.12 delicious chocolates with a variety of . Soak saffron in hot milk. This needs time not rush through this step.. crumbled 3/4 cup Almonds. over low heat till the dal turns golden brown. grated 1/4 cup FOR FILLING Dark chocolate. soaked 1 cup Sugar 1 cup Saffron (kesar) a generous pinch Milk 1/2 cup Ghee 1 cup Mawa (khoya). raisins . In the remaining melted chocolate add nuts and mix. crushed 2-3 pieces Chocolate ganache 1/2 cup METHOD Melt the chocolate in the microwave on High for one minute. Drop it into moulds taking care not to fill them up to the top. Drop spoonfuls on a flat si licon baking sheet and keep it in the refrigerator to set. Remove the moulds from the refrigerator before they are fully set. For the filling take chocolate in a bowl. dry fruit chikki and chocolate ganache Preparation Time : 15-20 minutes Cooking Time : 40-60 minutes Servings : 4 INGREDIENTS Dark chocolate. Melt and add fresh cream and mix well . Place the gulkand stuffing in some chocolates. Top the fillings with melted chocolate. Pat the moulds on the table top to level and place them in a refrigerator. Cool the mixture to some extent and then pour into the prepared moulds. peda stuffing in some and roasted almonds in others. crushed chikki in some and chocolate ganache in some. Place the fillings: pistachios in some. Similarly wrap the chocolate rocks too. Add grated cocoa bu tter and whisk continuously. Keep in the r efrigerator for some time so that it is set. blanched and peeled 15-20 Raisins 2 tablespoons Dry fruit chikki . Add gulkand and crushed chikki and mix.METHOD Take grated cooking chocolate in a bowl. Pat the mould s heet to settle the chocolate. Pat the mould sheet to even the surface. raisins in some. When the moulded chocolates have set unmould them and wrap them in colourful fo ils. Keep it in the refrigerator to set. grated 2 cups FOR FILLING Pistachios. MOULDED CHOCOLATES AND CHOCOALTE ROCKS Moulded chocolate and chocolate rocks made with a filling of pistachios. taking care that chocolate doesn t come in contact with water. Break the malai peda into small pieces and shape them into round balls. Unmould when fully set and serve. . Invert and remove excess melted chocolate leaving the base lined. Whisk till smooth. Cover the stuffing with more melted and tempered chocolate and place the moulds in the refrigerator till fully set. Place the bowl in a pan with water and heat to melt the chocolate stirring continuously. soaked 5 tablespoons Milk 1 litre Saffron (kesar) a generous pinch Sugar 3/4 cup Green cardamom powder 1/2 teaspoon Pistachios. Pour into earthenware or china bowls and garnish with pistachios. sliced into a fan shape 1 medium METHOD Heat sufficient water in a steamer.PHIRNI Creamy rice based dessert from north India Preparation Time : 30 . STEAMED CHOCOLATE PUDDING A lovely moist chocolate pudding Preparation Time : 10 . grated 100 grams Refined flour (maida).Melt chocolate in the micr what more needs to be said? .65 minutes Servings : 4 INGREDIENTS Dark chocolate. Bring milk to a boil. Cook till rice is completely cooked.15 minutes Cooking Time : 60 . Add rice paste dissolved in a little water or cold milk. Add saffron and mix we ll. blanched. Chill in a ref rigerator for an hour before serving.15 METHOD Drain and grind the rice to a coarse paste. sieved 2/3 cup Cocoa powder 3 tablespoons Baking powder 1/2 teaspoon Eggs 2 Vanilla essence 1/2 teaspoon Brown sugar 2 tablespoons Milk as required Apple. peeled and sliced 10 .35 minutes Cooking Time : 1 hour Servings : 4 INGREDIENTS Rice. stirring constantly. Add sugar and cardamom powder and cook till sugar is completely dissolved. Grease two plates. add cocoa powder a nd baking powder and sieve into a bowl. Add a little milk if the mixture is too thick. TIRAMISU ICECREAM Tiramisu-pick me up! Served in an icecream. brown sugar and mix. vanilla essence. Preparation Time : 3-4 hours Servings : 4 INGREDIENTS Chocolate sponge cake. sliced 250 grams Instant coffee powder 3 tablespoons Vanilla ice cream 500 grams Mascarpone cheese 1 cup Cocoa powder 1 tablespoon METHOD Warm half a cup of water. Add eggs. Place the cake tin in the freezer till fully set. Squeeze lightly. melted chocolate. Add mascarpone cheese and mix well.owave for one minute. Take cocoa powder in a sieve and sprinkle over the icecream mixture in the cake tin. Place the stand in the steamer and close the lid. Demould onto a serving plate. arrange these cake slices along th e side and the base of the tin. Beat well with an electric blender. Pour half this mixture over the cake slices in the cake tin. Arrange the remaini ng cake slices over the ice cream mixture to cover the entire surface. Decorate with apple fans and serve. CARAMEL CUSTARD The combination of caramalised sugar and egg custard is irresistible . cut into wedges and serve immediately. Take a spring-form cake tin. Pour the mixture into the greased plates an d fit them into the stand. Take refined flour in a strainer. Mix the remaining instant coffee powder into the remaining icecream mixture wel l and pour it over the cake slices. Take vanilla icecream in a bowl and whisk to smoothen it. Arrange the cake slices on a plate and spoon the coffee decoction over them to s oak them well. Whisk it well till smooth. Set aside to cool a little before demoulding the pudding onto serving plates. Steam for about thirty minutes . add two tablespoons of instant coffee powder and stir to dissolve. Pour the egg-milk mixture into the mould with the caramel. Place a metallic ring in the pressure cooker. B reak eggs into a bowl. Heat milk either in a microwave oven or on gas flame. Add half cup of sugar. Serve. CHOCOLATE AND BEANCURD MOUSSE The all time favourite chocolate mousse made healthy with beancurd Cooking Time : 60 minutes Servings : 4 INGREDIENTS Dark chocolate. add cream and whisk again.Preparation Time : 20 minutes Cooking Time : 40 minutes Servings : 4 INGREDIENTS Sugar 3/4 cup Milk 2 1/2 cups Eggs 4 Vanilla essence 1 teaspoon METHOD Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelizes. vanilla essence and mix gently with a whisk. either hot or cold . turned out with caramel side up. Strain the mixture. Puree beancurd with ha lf a cup of water. Cover with aluminium foil and place it in the cooker. Pour the caramel into a mould and let it settle by cooling. Add warm mil k and mix. Do not use the whist le. Add four cups of water and heat. Cover with lid and steam for twenty-five to thirty minutes. Whisk the chocolate till smooth. Remove when done. grated 300 grams Bean curd silken200 grams Cream 1 cup Whipped cream 3/4 cup Sugar Free Natura 14 measures Cocoa powder for garnishing METHOD Melt dark chocolate in the microwave oven for one minute. Add the beancurd pur . grated 3 tablespoons . Whip egg whites with sugar until stiff and fo ld into the above mixture. Beat in butter and vanilla essence. Transfer into individual bowls. Remove from heat and beat egg yolks into the mixture one by one until the mixtu re thickens. Pour into glasses and chill.ee and mix. Stir in coffee powder and two tablesp oons of water. separated 4 Butter 1 tablespoon Vanilla essence 1/2 teaspoon Sugar 50 grams Whipped cream for decoration METHOD Melt chocolate in a bowl over a slow heat. Simmer until slightly thickened. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Refined flour (maida) 1 cup Chocolate. Decorate the top with rosettes of whipped cream and serve chilled. CHOCOLATE PANCAKE Pancakes made interesting by adding chocolate. Let the mixture cool until tepid. Chill in the refrigerator and serve. CHOCOLATE MOUSSE Airy dessert that pleases all with a sweet tooth. `Add whipped cream and Sugar Free and mix well. Sprinkle a little cocoa powder through a sieve. Preparation Time : 30 minutes Cooking Time : 10 minutes Servings : 4 INGREDIENTS Chocolate 150 grams Coffee powder 1 tablespoon Eggs. place a spoonful of grated chocolate on one corner of the spring roll wrapper and roll it up to enclose the filling completely. Heat the skillet and pour a ladleful of batter on the skillet and cook on both s ides until brown. sprinkle some roasted chopped almonds. Remove and drain onto an absorbent paper and keep aside. Combine cornstarch with two tablespoons of water to make a thick paste. Divide vanilla ice crea m into four dessert bowls. melted butter. chopped 10-12 Cornflour/ corn starch 1 tablespoon Oil to deep fry Vanilla ice cream 4 scoops Honey 4 teaspoons METHOD Cut spring roll wrappers into quarters using a scissor and keep aside. Seal the edges using cornstarch paste. Add milk. grated 1 cup Spring roll wrappers 4-5 Almonds. To prep are spring rolls. Serve hot sprinkled with castor sugar and grated chocolate on top. sugar and salt and mix well. egg. these are filled with chocolate and served with ice . melted 2 tablespoons Egg 1 Sugar 1/4 cup Salt 1/2 teaspoon Castor sugar (caster sugar) to sprinkle METHOD Sieve together flour. Heat sufficient oil in a kadai and deep-fry the spring rolls till golden brown and crisp. drizzle a spoonful of honey. baking soda and cocoa powder into a bowl.Cocoa powder 1/3 cup Soda 1/2 teaspoon Milk 1 cup Butter. CHOCOLATE SPRING ROLLS Sweet avatar of spring rolls cream Preparation Time : 20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Dark chocolate. Similarly prepare the remaining spring rolls. place two to three spring rolls verticall y in the same bowl and serve immediately. Dry roast almonds for three to four minutes till golden crisp. Remove when set and cut into pieces and serve. Ad d butter and mix well. Transfer the mixture onto a greased tray and level the surface. crushed 1/2 cup Cointreau 1 teaspoon METHOD Bring milk to a boil. . Keep in the refrigerator for three to four hours to set. Reduce heat and cook till it reduces to half its original quantity. Add crushed walnuts and mix again. Add sugar and stir and allow the milk to reduce to two-third cup. Remove from heat but keep stirring for fiv e more minutes. Add khoya and stir till the mixture is smooth. grated 2 cups Milk 2 cups Sugar 1 3/4 cups Mawa (khoya). Add a few drops of cointreau and mix.EASY CHOCOLATE FUDGE A type of rich sweet confectionery flavoured with chocolate. Preparation Time : 10 minutes Cooking Time : 4 hours Servings : 4 INGREDIENTS Chocolate. Add grated chocolate and mix. crumbled 4 tablespoons Butter 2 tablespoons Walnuts.