Double Chocolate Pudding

2 1/4 cups whole milk, divided

1/2 cup granulated sugar, divided

Pinch of kosher salt

2 tablespoons cornstarch

3 tablespoons unsweetened cocoa powder

1 large egg

2 large egg yolks

5 ounces semisweet or bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into pieces

1 teaspoon vanilla extract

Lightly whipped cream, for serving

In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended.

Add the remaining 1/4 cup of milk and whisk until smooth.

Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.

Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl, whisk the whole egg with the egg yolks.

Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.

Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Strain the pudding into a medium heatproof bowl.

Add the chopped chocolate, butter, and vanilla; whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.

Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (To prevent a skin from forming, press plastic wrap directly onto surface of pudding before chilling.) Serve with lightly whipped cream.

Make ahead

The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.

Karela Fry

Karela - 1 cup, sliced thin

Turmric - 1/4 tsp

Chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala - 1/4 tsp

Asafetida - a pinch

Amchur powder 0 1/2 tsp

Besan - 1 tbsp.

Oil - 2 tbsp.

Salt

Heat oil in a skillet.

Add the karela slices and sauté on low or medium-low heat till the slices are lightly browned. Now, add all the dry ground spice powders and salt. Stir and sauté for 2 to 3 minutes more on low heat.

Lastly, add the besan and sauté for some minutes or till the rawness of the besan goes away.

Garnish with coriander leaves.

Jeera Aloo

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1/4 cup, chopped

Turmeric- 1/2 tsp

Chilli powder - 1/2 tsp

Kasoori Methi - 1/4 tsp

Potato - 2 cup, cubed

Heat Oil in a medium pan. Temper Cumin seeds.

Add the Onion and saute until translucent.

Now add the Potatoes and season with Turmeric, Chilli powder, Kasoori Methi powder and required Salt. Cook closed for 10 minutes; stirring frequently until the Potatoes are golden and cooked through.

Turn off heat and serve warm with Rice / Chapati.