White Chocolate Pudding with Strawberry Sauce

4 egg yolks 2 tablespoons cornstarch 4 cups heavy cream 1/2 cup sugar 1 vanilla bean, seeds scraped 1 cup white chocolate chips Coulis: 1 pound frozen strawberries, thawed 1/4 cup sugar 1/2 lemon, juiced Whipped cream, to garnish Fresh strawberries, to garnish In a medium-sized bowl, beat together egg yolks and cornstarch. Set aside.

In a large saucepan bring the cream, sugar and vanilla bean and seeds to a boil over medium-low heat. Add the white chocolate chips, then reduce the heat to low. Temper the egg yolks with a little of the cream mixture, then pour the egg yolks back into the cream. Simmer until the mixture thickens, about 1 minute. Remove the pan from the heat and pour the pudding into 6 (6-ounce) ramekins. Refrigerate for 2 to 3 hours. Add the strawberries, sugar and lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl. Top the puddings with the coulis and garnish with whipped cream and fresh strawberries before serving.

Potato Roast

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/2 tsp

Curry Leaves - few

Potato – 2, cubed

Turmeric – 1 tsp

Sambhar Powder - 1 tsp

Salt

Heat Oil in a large skillet. Temper Mustard, Urad Dhal, Asafetida and Curry Leaves in hot Oil.

Add the cubed Potatoes along with Turmeric, Sambhar Powder and required Salt. Fry for about 20 min or until the Potatoes are crisp and done.

Peas Pulao

A simple Rice dish delicious enough to be served everyday with it healthy dose of Veggie and easy enough to dress your Food platter in Parties. A crowd pleaser with its mild flavor and aroma.

Butter - 1 tbsp.

Oil - 2 tbsp.

Cumin Seeds - 1 tsp

Whole Garam Masala - Cinnamon - 1, Clove - 3, Cardamom - 2, Bay Leaf - 1

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 1 tsp

Peas- 1 cup

Rice - 2 cup, washed and soaked in Water for about 30 min

Salt

Cilantro

Heat Butter and Oil in a pressure cooker. Temper Cumin seeds and Whole Garam Masala.

Sauté Onion and Green Chilli until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Peas and sauté for 2 min.

Add Rice along with required Salt and stir well until Oil coats all the Rice. Add 4 cups Water and pressure cook for 1 whistle followed by 7 min in simmer.

Garnish with Cilantro.