Cauliflower and Chickpeas Curry

Cauliflower -1, cut into 2-in. pieces

Oil - 4 tbsp.

Coconut - 1/2 cup, grated

Green Chilli - 3

Cilantro - 2 tbsp. + to garnish

Ginger - a small pc

Garli - 4 cloves

Onion - 1, diced

Tomato - 2, diced

Salt

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1/2 tsp

Chicikpeas - 1 cup, cooked

Naan flatbread

Lime juice

In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds.

Heat Oil in a large skillet over medium until shimmering. Add Onion, and saute until browned on edges. Add Tomatoes and cook closed until soft.

Season the misture with Cumin, Coriander, Chilli, and Garam masala powders; cook, stirring constantly, until spices are fragrant, about 30 seconds.

Add the ground Coconut paste along woth 1/4 cup Water and bring to a just boil. Stir

Transfer blended mixture to skillet. Stir in Chickpeas, and Cauliflower and cook closed for 15 min. or until sauce thickens.

Garnish with Cilantro, Lime juice and serve warm with Naan.

Chicken Chatkara

https://www.youtube.com/watch?v=Lqnv4MBeNME

Falooda

Basil Seed – ½ tbsp.

Falooda Sev – 1/3 cup

Milk – 4 cup

Condensed Milk - 1/4 cup

Cardamom Powder – 1 tsp

Sugar – 1 ½ tbsp.

Rose Syrup – 6 tbsp.

Vanilla Ice Cream – 4 scoop

Pistachio, Cashew, Raisin, Almond – 1 tsp. each, for garnish, sliced

Mixed fruits - 1 ½ cup (Apple, Mango, Banana, Kiwi, Grapes, Dates)

Tutti Fruity - 3 tbsp.

Jell-O

Soak the Basil Seeds in water for a minimum of 30 minutes, longer is better. Drain and keep aside.

Heat 2 cups of Water in a pan and bring to boil. Add the Falooda Sev and cook for 3 minutes. Remove from heat and rinse the Sev in cold water, drain and keep aside.

Bring Milk and Condensed Milk to boil and allow cooling down. Add Cardamom Powder, Sugar and Rose Syrup; mix well; keep aside.

In a long glass add 1½ tbsp. Rose Syrup, 1½ tbsp. soaked Basil Seeds, 1½ tbsp. Falooda Sev, 1 tbsp. Mixed fruits,1 tsp Tutti Fruity, Jell-O and 1 cup prepared Milk. Top with a scoop of Vanilla Ice Cream and garnish with Dry Fruits.

Substitute Mango Puree for Rose Syrup to make Mango Falooda.