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VALENTINO- Ice-cream Sunday for the KidsServes-2

Ingredients-5-6 Strawberries1cup Cream (Whipped 1tbsp Of Icing Sugar)1cup Apples (Chopped into Small Cubes)

4 Chocolate Biscuits (For Garishing)4scoopes Vanilla Ice-cream100gms Chocolate (Grated)For Garnishing)

Method:

1. Cut 3 strawberries into small cubes, slice 2 strawberries and slit 1 strawberry into 2 halves for the garnish.2. In a martini glass place the small pieces of strawberry in the bottom of the glass, cream, then with crushedchocolate biscuit then a layer of apple and sliced strawberry and finish with 2 scoops of ice-cream topped withchocolate flakes.3. Garnish with strawberry and chocolate biscuit and serve chilled.

Rajma Tikki

Ingredients:

500 gm Black Rajma (soaked overnight)

20 nos. Peppercorns

2 inch piece Cinnamon

7 - 8 nos. Cloves

3 -4 nos. Black Cardamom

2 3 tbsp Mustard Oil

1 nos. (medium) Onion (cut into dices)

100 gm Amul Curd (hung)

As required Ghee

1 tsp Mustard seeds

tsp Ajwain

tsp Turmeric powder

1 tsp Red Chilli powder

tsp Asafoetida

To taste Salt

1 tbsp Ginger (finely chopped)

1 tbsp Green Chillies (finely chopped)

1 tbsp Fresh Coriander (finely chopped)

1 tsp Garam masala powder

100 gm Besan

2 tbsp Chhunda

Method:

1. In a pressure cooker, combine the rajma with a bundle of the whole spices (peppercorns, cinnamon, cloves, black

cardamom), mustard oil and diced onion. Add thrice the amount of water as the rajma and pressure cook for about 8

to 10 whistles.

2. Meanwhile, whisk the hung curd in a bowl and keep aside.

3. In a small frying pan, heat 2 tbsp ghee, add mustard seeds and ajwain. When spices crackle, remove pan from

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flame and add a pinch of turmeric powder, tsp red chilli powder, salt and a pinch of asafoetida.

4. Add the prepared tempering to the whisked hung curd and mix well. Keep aside to cool.

5. When rajma is pressure cooked and pressure has settled, open the cooker, remove and discard the spice bundle

and strain the rajma reserving the water. Cool the rajma.

6. When rajma cools, grind it to a smooth paste.

7. In a large mixing bowl combine the ground rajma with ginger, green chillies, fresh coriander, red chilli powder,

garam masala powder and salt and mix thoroughly. Mix in the besan and knead so that the mixture comes together.(Add in more besan if required) Divide the mixture into small portions.

8. Shape each portion into a tikki and stuff each tikki with a teaspoonful of chhunda. Shallow fry the tikkis using ghee

on a tawa, remove and drain on an absorbent paper.

9. Serve the hot rajma tikkis topped with a dollop of hung curd dip.