Moong Dhal Pudding

Moong Dal - 1/2 cup (soaked for 4-5 hours)

Ghee - 1/2 cup

Mawa - 1/2 cup

Water - 1/2 cup

Sugar - 1/4 cup plus 2 tablespoons

Green Cardamom seeds - 6

Saffron - to taste

Nuts - as desired

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.

Tamarind Chutney for Chaat

Tamarind - 1/2 cup, seedless

Dates / Raisins - 1/2 cup

Jaggery - 1/2 cup

Chilli Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Ginger Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Fennel powder - 1/2 tsp

Black Salt

In a saucepan take Tamarind along with Dates and 2 cup Water. Cook on low flame for 10 mins till they soften.

Now add Jaggery and continue cooking until the Jaggery is dissolved and the mixture begins to thicken.

Add Chilli, Coriander, Ginger, Cumin and Fennel Powder. Cook closed for 2 min. Season with Black Salt. Remove from heat and allow the mixture to cool down.

Transfer the mixture to a blender and grind to a paste.

Can be stored in refrigerator for upto 1 month.

Chilli Garlic Prawn Rice

FOR THE PASTE

Garlic - 12 cloves

Chilli powder - 1 tbsp.

Coriander powder - 2 tsp

Salt

FOR THE STIR FRY

Oil - 1 tbsp.

Mustard - 1 tsp

Curry leaves

Onion - 1, diced

Prawn - 1 cup

Rice - 2 cup, cooked

Salt

Cilantro

Lemon juice

Blend or crush the garlic, chili powder, coriander powder, salt, and a bit of water into a smooth paste.

Heat oil in a pan, add mustard seeds, then incorporate curry leaves and chopped onion. Sauté until the onion becomes soft and translucent.

Stir in the spice paste and cook on medium for 2–3 minutes until the raw aroma fades and the oil separates.

Add the prawns, stir well, and cook for about a minute until they just turn opaque.

Add the cooked rice, mix everything thoroughly, and let it heat through for another minute so the masala coats each grain.

Adjust the salt, finish with chopped coriander leaves, and a generous squeeze of lemon.