Bond with the best

This Raksha Bandhan thank your brother with these treats

This Rakshabandhan thank your brother with these treatsu00a0

Double Chocolate Chip Ice Cream

Ingredients
>>1/2 cup roughly chopped chocolate
>>1/4 cup chocolate chipsu00a0u00a0
>>1 cup fresh creamu00a0u00a0u00a0
>>2 1/2 cups (500 ml) milku00a0u00a0
>>2 tbsp cornflouru00a0u00a0u00a0
>>3/4 cup sugaru00a0u00a0u00a0
>>1 tsp CMCu00a0u00a0u00a0
>>1 tsp GMS

Method
Melt chopped chocolate in a double-boiler, remove from heat and stir in half a cup of fresh cream.
Mix cornflour and a little cold milk. Heat the remaining milk in a pan.u00a0
Stir half a cup of fresh cream into the boiling milk. Add sugar and continue to boil. Add the cornflour mixture and stir continuously to prevent lumps from forming. Boil the mixture for another 10 minutes.
Strain through a piece of muslin and set aside.
Dissolve GMS and CMC in a little water, add to the mixture and mix well.
Add melted chocolate and stir well. Strain the mixture again.
Pour the mixture into a metal ice-cream container. Mix in half the chocolate chips, cover with a lid and place in the freezer to set.u00a0
Remove from the freezer after an hour or two and sprinkle remaining chocolate chips on top. Place the container back in the freezer.
Serve in scoops or slices when firmly set.
Chef's Tip: CMC (Carboxy Methyl Cellulose) is a stabiliser used to absorb moisture. GMS (Glycerol Mono Stearate) is an emulsifier which prevents the formation of ice crystals.

Hariyali Tikki With Imli Chole

Ingredients
>>2 bunches fresh spinach leaves (palak), choppedu00a0u00a0
>>4 medium potatoes, boiled, mashedu00a0u00a0
>>2 tbsp oil + to shallow fry
>>1 inch piece ginger, finely choppedu00a0u00a0
>>2 green chillies, choppedu00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0
>>1 1/2 tbsp roasted cumin powderu00a0u00a0
>>2 tbsp cornflouru00a0u00a0u00a0u00a0u00a0
>>1 cup chickpeas (kabuli chana), soaked and boiledu00a0u00a0
>>1/2 tsp red chilli powderu00a0u00a0u00a0
>>1/4 cup sweet tamarind chutneyu00a0u00a0
>>2 tsp garlic pasteu00a0u00a0u00a0u00a0
>>2 tsp ginger pasteu00a0u00a0u00a0u00a0
>>A few sprigs fresh coriander leavesu00a0u00a0u00a0u00a0u00a0u00a0

Method
Heat one tbsp oil in a pan. Add ginger and green chillies and saute for a minute. Add spinach and mix. Add salt, cover and cook till all the water evaporates.
Take mashed potatoes in a bowl, add the spinach and mix. Add salt, half tbsp roasted cumin powder and cornflour and mix.u00a0
Heat one tbsp oil in another pan, add red chilli powder, garlic paste and ginger paste and saute till fragrant.
Add one tbsp water and saute. Add the remaining roasted cumin powder, imli chutney and mix. Saute for a minute and add the cooked kabuli chana and half a cup of water. Mix and add salt and simmer on medium heat.
Heat sufficient oil in a pan. Shape the spinach-potato mixture into tikkis. Shallow fry till golden. Drain on absorbent paper.
Mash the kabuli chana slightly. Put them in serving bowls. Place the tikkis over and garnish with coriander leaves. Serve hot.

Beans 'n' Chilli Dip

Ingredients
>>1 cup red kidney beans (rajma), boiledu00a0
>>1 medium onion, choppedu00a0u00a0u00a0
>>2 green chillies, choppedu00a0u00a0u00a0
>>1 medium tomato, choppedu00a0u00a0u00a0
>>4 garlic cloves, choppedu00a0u00a0u00a0
>>1 tbsp lemon juiceu00a0u00a0
>>Salt to taste
>>1/2 tsp red chilli powderu00a0u00a0u00a0
>>2 tbsp tomato ketchupu00a0u00a0u00a0
>>1 tsp Tabasco sauceu00a0
>>2 tbsp olive oilu00a0u00a0
>>3-4 black peppercorns, crushedu00a0
>>2 tbsp fresh coriander leaves, choppedu00a0
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Method
Process rajma in a blender to a coarse paste. Transfer to a bowl.
Add onion, green chillies, tomato, garlic, lemon juice, salt, red chilli powder, tomato ketchup, Tabasco sauce, olive oil and crushed peppercorns; mix thoroughly.
Garnish with coriander leaves and serve with nachos, wafers or crudites (cut raw vegetables).

Makhana Pulao

Ingredients
>>1 1/2 cups rice, soaked and drained
>>2 cups puffed lotus seeds (makhana)
>>Salt to taste
>>2 bay leaves
>>1/4 tsp turmeric powder
>>4 tbsp ghee
>>3 tbsp oil
>>1 tsp cumin seeds
>>2 medium onions, sliced
>>1 cup yogurt, whisked
>>1/2 tsp red chilli powder
>>1 tsp garam masala powder
>>2 tbsp chopped fresh coriander leaves

Method
Bring six cups of water to a boil; add the rice, salt, bay leaves and turmeric powder. Cook till done and drain.
Heat the ghee in a pan and fry the makhana till light golden and crisp. Drain and set aside.
Heat the oil in a separate pan and add the cumin seeds. When they begin to change colour, add the onions and saute till brown.
Add the makhana and yogurt and cook till the yogurt begins to bubble; add the chilli powder and salt and saute till the water has been absorbed.
Add the rice and toss well. Sprinkle the garam masala powder and serve hot, garnished with coriander leaves.

Nalini Jagnat Kudalkar wins an autographed copy of Chaat, Chef Kapoor's book

MIXED VEGETABLES IN DAL

Ingredients
1 cup split pigeon pea (toovar/arhar dal) or mixed dals (toovar, masoor, moong dal, urad), soaked
1 cup mixed chopped vegetables (cauliflower, bhindi, beans)
1 medium potato, chopped
1 large onion, chopped
2 tomatoes, chopped
3 cloves
1 inch piece ginger, grated
2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp chilli powder
Salt to taste
2 tbsp oil
2-3 bay leaves
2-3 green chillies, slit
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 garlic cloves, minced
1 tbsp chopped coriander leaves
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Method
Pressure cook the dal with mixed vegetables, potato, onion, tomatoes, cloves and ginger for two-three whistles. Allow the cooker to cool.
Mix garam masala powder, turmeric powder, chilli powder in a small bowl.
Add salt to the pressure-cooked dal and vegetable mixture.
Pour out the dal-vegetable mixture in a kadai and add the mixed masala powders. Allow it to come to a boil. Simmer for 10-15 minutes.
As a nice aroma begins to emanate, heat oil for tempering and add bay leaves, slit green chillies, mustard seeds, cumin seeds and crushed garlic cloves and add to dal.
Serve hot garnished with coriander leaves.