Thandai

Almond - 1/2 cup

Cashew - 1/2 cup

Pistachio - 1/2 cup

Melon seed - 2 tbsp.

Peppercorn - 10

Fennel seed - 1 1/2 tbsp.

Cinnamon - 1 stick

Poppy seed - 1 1/2 tbsp.

Cardamom - 4

Rose Petal - 2 tbsp.

Milk - 4 1/2 cup

Saffron - 1 tsp soaked in 1/4 cup warm Milk

Sugar - 1/2 cup

In a large bowl, combine Almonds, Cashews, Pistachios, Melon seeds, Peppercorn, Fennel seeds, Cinnamon, Poppy seeds, Cardamom, Rose petals and enough water to soak all the above. Let soak for at least 2 hours. Drain well and do not discard the soaked water.

In a blender add the drained Nuts along with ¾ cup of the soaked Water. Blend this mixture to a smooth paste.

Add Milk to the prepared paste along with the soaked Saffron-Milk mixture and Sugar; blend until creamy and smooth.

Pour into individual glasses and serve chilled garnished with chopped nuts and Saffron strands.

Keerai Thoran

Spinach - 4 cup, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp.

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Add all the ingredients under "to grind" in a chutney bowl and grind coarsely.

Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies.

Add in the coarsely ground Coconut mix and saute for a min.

Add chopped Spinach and stir well, along with required Salt. Keep mixing and stirring for about 5 minutes, until the Spinach is cooked nice and dry.

Serve warm with Rice.

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

1. Gather the ingredients.

2. 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.

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

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

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

6. 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.

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

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

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

10. Strain the pudding into a medium heatproof bowl.

11. 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.

12. 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.