Chakri ( Spicy crunchy spirals)

Ingredients 2 cups rice flour ½ cup Mungdal paste 2 teaspoon oil ¼ teaspoon turmeric ½ teaspoon carom seeds or cumin seeds 1 teaspoon red chilli powder (optional) salt to taste oil for frying water as required

Method:
Cook the mungdal to a paste like consistency
In a big bowl add rice flour, mungdal paste, turmeric, salt, chilli powder, carom seeds or cumin seeds. Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make stiff dough. Knead thoroughly with hand not food processor.
Take lemon size dough and place it in a chakri mould or icing bag with star nozzle. Heat oil for frying. Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakri mould or icing bag and deep fry to a golden brown.

Cool completely before storing in an airtight container.

Fruit Icecream Medley

Ingredients 2 scoops basic vanilla ice-cream 1/2 cup mixed chop fruit 2 tbsp. fresh fruit sauce 1 icecream wafer for topping 1 tbsp. tiny cubes of leftover cake (optional) 2-3 tbsp. orange juice sweetened and chillled

Method

1. Use a balloon glass (with/without stem) for best result.
2. Toss the chopped fruit and cake together.
3. Place at bottom of glass. Pour the orange juice over it.
4. Place the icecream scoops over the fruit.
5. Pour sauce over scoops.
6. Cut wafer into 4 small triangles.
7. Poke into top of scoop to form a fan shape.

Chocolate Carpet

Ingredients 3 scoops vanilla ice-cream 1/2 cup chocolate cake crumbs 2 tbsp. chocolate sauce 1 small bar plain chocolate 1 ice-cream wafer 2 cherries, strawberries or candies for decoration 8 strawberries sliced

Method

1. Use an oval shallow dish for this ice-cream for best effect.
2. Spread the cake crumbs at the bottom of the plate.
3. Cut the wafer into 2 triangles.
4. Scrape chocolate with a vegetable peeler to get curls.
5. Place the three scoops in a line at the center of plate.
6. Pour chocolate sauce over the three scoops.
7. Place cherries on top of outer scoops.
8. Poke wafer triangles in center scoop.
9. Arrange strawberries all around the dish.
10. Sprinkle the curls all over the ice-cream.

Groundnut Chikki

Ingredients: 500 grams groundnut, 200 grams brown sugar, 100 grams sugar, 2-3 tbsp. Ghee.

Method:

Roast groundnut and remove its skin.

Take brown sugar and mix sugar in a frying pan. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix groundnut. Mix well and pour in a greased thali. Cut into pieces and fill in the container