Chocolate Ice Cream

ingredients:

4 oz. bittersweet chocolate, chopped
2 c. half & half
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
3 eggs
1 1/2 c. heavy cream
1 1/2 tsp. vanilla extract

In heavy saucepan, combine chocolate and half & half. Cook over moderate heat until chocolate is melted and mixture is smooth (about 5 minutes). In small bowl, combine sugar, flour and salt. Gradually whisk dry ingredients into the melted chocolate and bring to boil. Reduce heat to moderately low and cook, whisking occasionally. In medium bowl, whisk eggs briefly. Slowly whisk in half of the chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook until thick, smooth and steaming (about 160 degrees on a candy thermometer). Remove from heat and stir in heavy cream and vanilla. Let cool to room temperature then chill until cold. Pour into ice cream maker and freeze. Transfer to container and freeze at least 30 minutes before serving.

Bendi Fry with Cashews

Ingredients
1. 1 1/2 lbs Okra
2. 1 Medium sized onion cut lengthwise
3. 3 green chillies slit
4. 1 tsp of amchur powder or 2 tsp of lemon juice
5. 2 tsp Sambhar powder
6. 1 tsp turmeric powder
7. seasonigs, cumin,mustard,urad dal, curry leaves
8. 1 tbsp oil

Method
1. Wash the okra and let them dry or pat dry then slit them in half and cut into lenghtwise strips.
2. In a saute pan heat half tbsp oil, add the urad dal when they start to brown add the cumin and mustard seeds, when they start to pop add the onion and saute till they turn brown. Add the green chillies.
3. Now add the turmeric powder, salt and amchur powder and mix welll.
4. Add the cut okra and mix them well.
5. Lower the flame and let the okra cook, the okra start to turn a dark green when they are cooked. Do not over toss the okra they get more slimy.
6. Now add the remaining oil, check for salt add the sambhar powder and let them cook for a few more minutes.

Rumali Roti

Ingredients for Rumali Roti:

• Wheat Flour (Atta) - 2 cup
• White flour (Maida) - 1/2 cup
• Baking powder - 1/2 teaspoon
• Oil - 2 tablespoon
• Water - As required
• Salt to taste

Method for Rumali Roti:

• Mix wheat flour, white flour, salt and baking powder and sieve them together.
• Pour oil in the flour and add water bit by bit and make a smooth dough and keep aside covered with moist muslin cloth for 30 minutes.
• Now make small balls of the dough and roll like a very thin(thin like tissue paper) chapati of about 12" diameter circle using little dry flour .
• Heat an inverted tawa and place the roomali roti carefully over it and cook till done.
• Fold it like a handkerchief(RUMAL) as the name of this roti.
• Enjoy hot rumali roti with any vegetable curry or any meat preparations.

Moong Gravy

Ingredients:
1 ½ cups Whole Moong ½ tsp Turmeric Powder Salt to taste Chopped cilantro for garnishing For the Masala Paste: ½ cup fresh grated Coconut ½ Tomato – Chopped into cubes A few sprigs fresh cilantro 2 tsp Red chilli powder 1 ½ tsp Dhaniya powder 1 clove Garlic ½ Onion – chopped fine For the seasoning: 1 tbsp Oil 1 tsp Mustard seeds A few curry leaves A pinch of hing a few chopped onions

Method:
In a microwave safe dish, place the whole moong and microwave on high for about 1 minute. You may alternately dry roast the moong in a pan for a few minutes. Then place the roasted whole moong in a pressure pan, pour about 4 to 5 cups of water, turmeric powder and cook for about 2 to 3 whistles. Meanwhile, grind all the ingredients for the masala paste with some water into a smooth paste. In a pan, heat the oil. Add the mustard seeds. After they splutter, add the curry leaves and hing. Saute for a minute. Then add the chopped onions and saute until translucent. Then add the cooked moong and the masala paste. You can also add the remaining water from the cooked moong. Add salt to taste and boil. Allow to cook for about 10 minutes on medium heat. Add more water if needed. Once the gravy is slightly thicker, garnish with fresh chopped cilantro and serve hot with rotis or rice.