INDRAHAR KI KADHI CHATTISHGARH RECIPE

Prep Time : 30 mins
Cooking Time :50 mins
Serve : 4

INGREDIENTS
Chana dal / bengal gram    -  2 tbsp
Toor dal  - 2 tbsp
Masoor dal - 2 tbsp
Moong dal - 2 tbsp
Urad dal - 2 tbsp
Turmeric powder       - 1/2 tsp
Chopped green chilly   -   1
Ginger      - 1 inch stick
Red chilly powder - 1/2 tsp
Salt - to taste
Cumin seeds - 1/4 tsp
Mustard oil    -  1/2 cup
For gravy
Ginger garlic paste - 1 tbsp
Tomatoes - 2
Salt    -  to taste
Cloves - 2 - 3
Black pepper powder - 2 - 3
Cinnamon - 1 inch stick
Cardamom - 1
Black cardamom - 1
Cumin seeds - 1/4 tsp
Salt - to taste
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1/2 tsp
Curd - 2 tbsp
Mustard oil - 2 tbsp
Chopped coriander leaves  -   1 tsp

METHOD
Soak bengal gram / chana dal,toor dal,moong dal,masoor dal and urad dal for 4 - 6 hours and strain it.
In a blender add all dal,green chilly and ginger and blend it.
Take a large bowl add dal paste and whisk it until fluffy add salt,turmeric powder,red chilly powder.cumin seeds and mix well.
Pour the mixture on a greased plate and steamed for 10 - 15 mins
Once cooled cut into pieces
Heat oil in a pan and deep fry until brown and crispy
Take the blender make the paste of tomatoes,ginger garlic and whole garam masala
Again heat oil in the same pan add cumin seeds t crackle.
Add tomatoes paste and saute for 3 - 4 mins  now add coriander powder,red chilly powder,kashmiri red chilly powder and turmeric powder and 2 tbsp water and mix well until oil leaves the pan.
add curd and mix well now add two cup of water and bring to boil,once boiled add the  fried dal pieces and cook for 4 - 5 mins.
Garnish with coriander leaves.

CHOCOLATE CUSTARD PUDDING

Prep Time : 15 mins
Cooking Time :15 mins
Serve : 4

INGREDIENTS
Milk - 2 cup
Weikfield vanilla custard - 1 tbsp
Sugar - 4 tbsp
Digestive biscuits - 20 pieces
Cocoa powder - 2 tbsp
Chocolate chips - 1 tbsp
Ferrero rocher - 2


METHOD
Boil milk in a thick bottom vessel.
Once boiled keep it in a low flame.
Add custard powder and 2 tbsp sugar in a half cup of cold milk and mix well.
Add custard powder mixture in the boiled milk and mix well.
Stir continuously for thickening the milk,turn off the flame now.
Once cooled keep in the fridge.
Take digestive biscuit and 2 tbsp sugar and blend to make a powder.
 Take cocoa powder and 2 tbsp milk  and mix well and add in the biscuit powder and mix well
Take a bowl add biscuit powder layer and  add 2 tbsp vanilla custard and now add biscuit layer and at the top add ferrero rocher and garnish with chocolate chips
Serve chilled

MANGO CUSTARD PUDDING

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Milk     -  500 ml
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Mango puree - 1/2 bowl
Strawberry crush - 2 tbsp
Cherry - for garnishing
Silver balls - for garnishing



METHOD
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.
Take a bowl add strawberry crush second layer add custard and at the top add mango puree.
Garnish with silver balls and cherry
Serve chillled

MANGO KUNAFA MOUSSE

Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Sewai  - 1/2 cup
Sugar - 2 tbsp
Sugar powder - 1 tbsp
Cream - 2 tbsp
Cardamom powder - 1/4 tsp
Vanilla essence
Mango puree - 2 tbsp
Mango chunks - 2 tbsp
Clarified butter - 1 tbsp
Cherry - for garnishing

METHOD
Heat clarified butter in a pan add  sewai and fry till golden brown.
Now make a sugar syrup
Heat sugar and four tbsp water in a pan,when sugar dissolves it add ,cardamom powder and  mix well.
Now add fried sewai  and mix well.
Whisk cream to soft and fluffy add sugar powder and vanilla essence and whisk it for one mins.
Take a bowl add mango chunks and second layer add sewai and third layer add mango pulp and now add cream and now add mango puree and mango chunks and at the top add sewai.
Garnish with cherry and mint leaves.