Dine With Gitanjali - Recipes straight from the heart

Mains

Tarka Dahi Masala

Episode 6 of the 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐒𝐞𝐫𝐢𝐞𝐬 takes a nostalgic turn with the iconic 𝐓𝐚𝐫𝐤𝐚 𝐃𝐚𝐡𝐢 𝐌𝐚𝐬𝐚𝐥𝐚 from the legendary Mewar Restaurant at Oberoi Mumbai.

Though the restaurant closed its doors over two decades ago, the memories of its rich, flavourful dishes live on. This creamy, tangy creation with its signature tarka of mustard seeds, curry leaves, and a robust onion-tomato masala was a childhood favourite for many, including me.

Recreating this dish feels like bringing a piece of history back to life—a reminder of simpler times and unforgettable flavours. Serve it with naan, rotis, or rice, and let the nostalgia warm your heart

Course	Main
Servings	4 Person
Preparation Time	Overnight (to hand curd)
Cook Time	5 – 7 minutes
Ingredients for the Tarka Dahi Masala (1 cup = 200 ml; 1 tbsp = 15 ml)
3 cups	Hung curd (full fat milk curd, hung overnight)
1 tbsp	Mustard seeds
A few	Curry leaves
2 – 3	Whole red chilies
2 tsp	Finely chopped green chilies
1 small	Onion, minced
2 tbsp	Tomatoes, finely chopped
2 tsp	Ginger garlic paste
1 tsp	Red chili powder
½ tsp	Haldi powder
1 tsp	Ginger, minced
½ tsp	Garlic minced
1 tsp	Crushed black pepper
1 tsp	Kasuri methi powder
2 tbsp	Oil
	Salt to taste
Instructions for the Tarka Dahi Masala
1	Hang the curd overnight or for 6 – 8 hours. All water should be drained. Keep it out at room temperature (the curd should be slightly sour).
2	Heat the oil. Add the mustard seeds, green chilies, curry leaves, red chilies and sauté for 1 minute. Add the onions and sauté for 1 – 2 minutes. Add in the pastes, ginger and garlic and sauté. Add in tomatoes, chili powder, haldi powder and salt, and sauté until the tomatoes are cooked and oil floats up.
3	Add black pepper and season. Now add this mixture to the dahi and mix well. Alternatively add the hung curd to the pan on low flame and cook for 1 minute along with the onion tomato masala. Season with salt as per taste.
4	Now garnish with roasted kasuri methi powder and serve warm at once.

Notes:

1. Do not cook it too much; else the curd will release water.

2. This dish has to be prepared just before eating. You can prepare the onion tomato mixture beforehand and keep aside.

3. It is preferable to use a slightly acidic dahi to impart the sour flavor. In winters a day old curd is preferred.

December 20, 2024 By Gitanjali

Mains

Paneer Khorma

Looking for a dish that’s both rich and comforting? Episode 5 of my Restaurant Special Series features the indulgent 𝐏𝐚𝐧𝐞𝐞𝐫 𝐊𝐡𝐨𝐫𝐦𝐚 from Khyber Mumbai. Soft paneer cubes are immersed in a creamy gravy made with khoya, cashew paste, and fresh cream, delivering a perfect blend of sweetness, richness, and a luxurious, melt-in-your-mouth texture

The velvety texture of the gravy combined with the crunch of roasted cashews makes each bite absolutely irresistible. Paired with roomali rotis, parathas, or naans, it’s the ideal dish for any festive celebration or special occasion.

Khyber Mumbai’s Paneer Khorma is more than just a meal—it’s a true indulgence. The luxurious flavours and smooth, creamy texture elevate your dining experience, making it a standout dish that will leave everyone asking for more.

Course	Main
Servings	4 Person
Preparation Time	10 minutes
Cook Time	20 minutes
Ingredients for the Paneer Korma (1 cup = 200 ml; 1 tbsp = 15 ml)
250 gms	Paneer, cut into cubes
¼ᵗʰ cup	Ghee
½ cup	Khoya or mawa (unsweetened)
1 cup	Milk
½ cup	Cashew paste
1 tbsp	Milkmaid
¼ᵗʰ cup	Cashews coarsely crushed once.
½ cup	Cream (Amul fresh cream)
Instructions for the Paneer Korma
1	Heat 1 tbsp ghee in a pan. Sauté the paneer cubes in a pan slightly and keep aside. Season a bit with salt.
2	Heat 1 tbsp ghee in a pan and roast the crushed cashews until golden brown and keep it aside.
3	Heat the remaining ghee in a khadai on a low flame. Now add the mawa and sauté it for 1-2 minutes. Do not let it turn brown.
4	Add in the milk and boil for 3-4 minutes stirring continuously. Add in the cashew paste and milkmaid and stir until the gravy is a little thick. Now add in the fresh cream and bring the gravy to a boil.
5	Once the gravy is prepared, add in the sauted paneer cubes and cashews. Bring to a boil once and serve. Taste and add salt. Serve with roomali rotis, parathas or naans.

Notes:

1. This dish has a semi sweet flavour. Hence it doesn’t require salt.

2. Preferably served with other spicy dishes and black dal. This dish has its own unique flavour.

December 18, 2024 By Gitanjali

Appetizers

Veg Kothe

Episode 4 of my Restaurant Special Series takes you to 𝐒𝐡𝐫𝐞𝐞𝐦𝐚𝐲𝐚 𝐑𝐞𝐬𝐢𝐝𝐞𝐧𝐜𝐲, Indore, with the ultimate treat for all veggie lovers—𝐕𝐞𝐠 𝐊𝐨𝐭𝐡𝐞! This dish is a crunchy, golden veggie medley, featuring vibrant vegetables like capsicum, cabbage, carrots, and potatoes, all dipped in a flavourful batter and fried to perfection.

Tossed in a bold, tangy sauce with a hint of sweetness from honey and a kick of heat from chili, it’s a veggie lover’s dream! The roasted sesame seeds add that perfect crunch and depth of flavour, making every bite even more satisfying.

Perfect for anyone who loves their veggies in a crispy, savoury form, this dish brings together the best of both worlds.

Course	Appetizer
Servings	4 persons
Preparation Time	–
Chill Time	–
Ingredients for the Veg Kothe (1 cup = 200 ml; 1 tbsp = 15 ml)
2 cups	Mixed veg (cut into diagonal pieces) red, yellow capsicum, onion, cabbage, cauliflower, potato, carrots)
½ cup	Flour (maida)
½ cup	Corn flour
	Water
1 tsp	Baking powder
1 tsp	Aromat powder
1 pinch	White pepper powder
1 tbsp	Ginger garlic minced
	Salt to taste
	Oil for frying
For the Sauce:
2 tbsp	Blended sesame oil
2 – 3 tbsp	Maggi hot and sweet sauce
1 tbsp	Red chili sauce
1 small	Onion minced
2 – 3 nos	Green chilies, minced
2 tbsp	Garlic, minced
1 tbsp	Soya sauce
1 tbsp	Ginger, minced
1 tbsp	Honey
2 tbsp	Vinegar
2 tbsp	Roasted sesame seeds (white)
Instructions for the Veg Kothe
1	In case you are using cauliflower and potatoes, please parboil the same and then use. Rest vegetables should be cut diagonally in the same size. Potatoes should be peeled.
2	Make a smooth batter with flour, corn flour, water, baking powder, aromat powder, white pepper powder, ginger, garlic and salt. The consistency should not be too thin, nor too thick.
3	Dip each piece of veg in the batter and fry in hot oil until crisp. Keep aside.
4	To make the sauce, heat sesame oil on high flame. Sauté the onion, ginger, garlic and green chilies. Add in sauces and cook for 1 – 2 minutes. Add in vinegar and honey, and adjust the taste to suit your liking.
5	Mix in the fried veg to coat the sauce and garnish with sesame seeds. Serve at once. If kept for a long time, this gets soggy; so prepare this close to serving time.

December 14, 2024 By Gitanjali

Desserts

Chocolate Brownie

This holiday season, let the charm of 𝐆𝐥𝐞𝐧𝐛𝐮𝐫𝐧 𝐓𝐞𝐚 𝐄𝐬𝐭𝐚𝐭𝐞 inspire your dessert table with this irresistible 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐁𝐫𝐨𝐰𝐧𝐢𝐞!

Rich, fudgy, and loaded with dark chocolate and walnuts, these brownie are the perfect blend of indulgence and comfort. Inspired by the tranquil hills of Glenburn, they’re best enjoyed with a warm cup of tea or a scoop of creamy vanilla ice cream.

Bake a batch for your festive celebrations and let the flavours of Glenburn add a touch of magic to your holidays.

Sweet, cozy, and unforgettable—just like the season itself!

Course	Dessert
Servings	6 – 8 persons (makes one 8” square tin)
Preparation Time	15 – 20 minutes
Chill Time	30 minutes
Ingredients for the Chocolate Brownies (1 cup = 200 ml; 1 tbsp = 15 ml)
Dark Chocolate	165 gms
Butter Salted	150 gms
Caster sugar	180 gms
Eggs	3 nos.
Vanilla essence	½ tsp
Flour (Maida)	120 gms
Chopped Walnut	75 gms
Cocoa powder	55 gm
Instructions for the Chocolate Brownie
1	Preheat the oven to 150℃
2	In a double boiler, melt the butter separately. Now mix the melted chocolate, butter and sugar until well blended.
3	Let it cool and add the eggs and vanilla essence. Mix well.
4	Add the remaining ingredients and bake at 150℃ for 25-28 minutes.
5	Cool completely and serve with vanilla ice cream

December 5, 2024 By Gitanjali

Mains

Lasooni Palak

Craving a taste of the hills? Episode 2 of my Restaurant Special Series is here, inspired by the flavours of Mashobra and the beautiful 𝐖𝐢𝐥𝐝𝐟𝐥𝐨𝐰𝐞𝐫 𝐇𝐨𝐭𝐞𝐥. This 𝐋𝐚𝐬𝐨𝐨𝐧𝐢 𝐏𝐚𝐥𝐚𝐤 is a perfect blend of earthy spinach and bold garlic, cooked into a rich, comforting curry that’ll make you feel like you’re sitting by a mountain fireplace.

With its vibrant flavours and smooth texture, this dish embodies the essence of mountain cuisine—simple, hearty, and full of soul. The garlic-infused spinach brings a warmth that’s both earthy and creamy, creating a balanced harmony of flavours that’s perfect for any cozy meal. Whether you enjoy it with freshly baked naan or fluffy jeera rice, every bite takes you closer to the peaceful, serene vibes of Mashobra. It’s more than just food—it’s a taste of the hills in every spoonful!

Course	Main
Servings	2 – 3 persons
Preparation Time	20 minutes
Cook time	20 – 30 minutes
Ingredients for the Palak Puree (1 cup = 200 ml; 1 tbsp = 15 ml)
200 to 250 grams	fresh spinach
1 or 2	green chilies, chopped
1 or 2	small to medium garlic cloves, roughly chopped
½ inch	ginger, roughly chopped
3 cups	water for blanching spinach
3 cups	water for ice bath
Ingredients for the Palak Curry (1 cup = 200 ml; 1 tbsp = 15 ml)
1 small to medium sized	Onion, finely chopped, about 1/3 cup finely chopped onion
1 small to medium sized	Tomato, chopped, about 1/3 cup finely chopped tomatoes
4 to 5	Small to medium garlic clove / lahsun, finely chopped. water
½ tsp	Cumin seeds/jeera
¼ tsp	Turmeric powder/haldi
½ tsp	Red chili powder
a pinch of	Asafoetida/hing
¼ or ½ tsp	Garam masala powder
1 small to medium	Tej patta/Indian bay leaf
1/3 to ½ cup	Water or add as required
1 or 2 tbsp	Cream
2 tbsp	Oil or ghee
1 tsp	Kasuri methi leaves/dry fenugreek leaves. Kasuri methi is crushed and added right towards the end, just before adding cream.
Salt	As required
Instructions for Making the spinach puree
1	Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
2	Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 minutes.
3	Strain the palak leaves.
4	Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two.
5	Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
6	Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
Instructions for Making the palak curry
1	Heat oil or ghee or butter in a pan or Kadhi. If using butter, melt it at low flame making sure that the butter does not brown.
2	Add the cumin and let them splutter.
3	Then add the Tej Patta or bay leaf.
4	Add the finely chopped onions. Sauté till the onions become golden.
5	Then add the finely chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.
6	Add the chopped tomatoes. Stir and sauté the tomatoes till they soften.
7	Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add the turmeric powder, red chili powder and asafoetida / hing
8	Stir very well.
9	Then add the palak puree.
10	Stir well.
11	Add about 1/3 to ½ cup water or as required. Stir again.
12	Simmer for 6-7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
13	Stir and add garam masala powder.
14	Stir gently and simmer on a low flame
15	Lastly add cream. Stir gently again so that the cream gets incorporated in the palak gravy uniformly. Switch off the flame.
16	Stir and serve the palak hot with some rotis, naan or jeera rice. You can top the palak with some butter or cream also while serving. Also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

November 25, 2024 By Gitanjali

Appetizers

Panki

In my Restaurant Special Series, I’m bringing you the flavours of some of the most iconic restaurants, recreating their signature dishes right in your own kitchen. Today, we’re diving into a beloved classic from 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬, the legendary Mumbai eatery known for its authentic Gujarati cuisine and vibrant culinary creations.

One dish that never fails to capture hearts at 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬 is their 𝐏𝐚𝐧𝐤𝐢 —a delicate, flavourful snack made from rice flour and steamed between fragrant banana leaves. The light yet satisfying texture, combined with the perfect blend of spices, makes it an irresistible appetizer. The dish is served with tangy chutney and crispy fried green chilies that add the perfect zing to every bite.

This is more than just a recipe, it’s a way to bring the magic of 𝐒𝐰𝐚𝐭𝐢 𝐒𝐧𝐚𝐜𝐤𝐬 right into your own home, so let’s dive into this delightful creation and experience the taste of Mumbai with every bite!

Course	Appetizer
Servings	3 – 4 persons
Preparation Time	10 minutes + 1 hour resting
Cook time	10 minutes
Ingredients for the Panki
1½ cups	Rice flour
½ tbsp.	Ginger paste
½ tbsp	Garlic paste
½ tbsp.	Green chili paste
½ tsp	Turmeric powder
¾ cup	Sour curd (khatta dahi)
1 tbsp	Roasted jeera (cumin seeds)
A Pinch of	Hing (asafoetida)
	Salt to taste
1 tbsp	Eno fruit salt
	Oil for cooking
	Banana leaves for cooking
	Fried green chilies
To serve
	Green chutney
	Fried green chilies
Instructions for the Panki
1	In a bowl combine the flour, turmeric, curd, green chili paste, ginger paste, garlic paste, cumin seeds, hing and salt. Mix well and add water to make a smooth batter. Let batter rest covered for 1 hour.
2	Mix the batter again and add eno fruit salt.
3	Cut the banana leaves into rectangle or square pieces and apply a little oil to one side of each leaf.
4	Heat the tawa on low flame.
5	Place a piece of banana leaf with the oiled side facing up on the tawa
6	Spread a ladleful of batter evenly over the leave and place another oiled leaf on top of it.
7	Cook panki on low flame, flipping it carefully. (check once it should be a bit set before flipping it over). Cook on both sides, until brown spots appear on the leaves.
8	Serve hot with chutney and green chilies.

November 22, 2024 By Gitanjali

Mains

Stuffed Tindas

After the festive indulgence, why not dive into something light yet totally satisfying? 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐓𝐢𝐧𝐝𝐚𝐬 are here to rescue your taste buds!

Each bite offers a comforting warmth and gentle spice, giving you that home-cooked love we all crave after a season of treats. These tender stuffed tindas are more than just a meal—they’re a reset, bringing wholesome comfort with every bite.

Give your palate the love it deserves with this simple yet flavourful treat—light, flavourful, and just the right amount of spice!

Course	Main
Servings	2 – 3 persons
Preparation Time	10 minutes
Cook time	25 – 30 minutes
Ingredients for the Stuffed Tindas (1 cup = 200 ml; 1 tbsp = 15 ml)
½ cup	Yellow moong dal
8 – 10	Tindas
2 tbsp	Ghee
1 tbsp	Jeera
A pinch	Hing
2 Nos	Green chilies, finely chopped
1 tbsp	Adrak (ginger), minced.
	Salt to taste
1 tbsp	Mustard seeds
½ tsp	Turmeric powder
	Curry leaves
1 No.	Lemon juice
	Coriander leaves, finely chopped for garnish
Instructions for the Stuffed Tindas
1	Wash and soak the moong dal for 1 – 2 hours. Drain and keep aside.
2	Heat 1 tbsp of ghee in a pan. Sauté the hing, jeera, green chilies, ginger and turmeric. Add in the soaked moong dal. Season with salt. Add in a little water and cover and cook the dal until its done. (Do not make it mushy). Add in half of the lemon juice and keep aside.
3	Peel the tindas and scoop out the tindas. Boil the scooped tindas and keep aside to cool.
4	Now, add the yellow dal mixture, 1 tbsp, in each scooped tinda.
5	Now, take remaining 1 tbsp ghee in a pan. Sauté the mustard seeds and curry leaves. Put the tindas in the pan. Drizzle a little water. Cover and cook until soft. Once done, garnish with fresh coriander leaves, season with salt and lemon juice and serve.

November 9, 2024 By Gitanjali

Drinks

Liver Detox Tea

After the indulgence of Diwali, your body might need a little help to reset. 𝐋𝐢𝐯𝐞𝐫 𝐃𝐞𝐭𝐨𝐱 𝐓𝐞𝐚 is the perfect way to support your liver and cleanse your system. Drink it first thing on an empty stomach for the next 15 days to kickstart your day with a sense of balance and well-being.

Remember, don’t be harsh on yourself after the festivities. This simple step can help you feel lighter and more energized, giving you the gentle boost you need to ease back into your routine.

Course	Appetizer
Servings	1 Person
Preparation Time	10 minutes
Ingredients for the Liver Detox Tea (1 cup = 200 ml; 1 tbsp = 15 ml)
1 inch	Ginger, grated
¼ tsp	Cinnamon powder
¼ tsp	Turmeric powder
A Pinch	Of black pepper
1 cup	Hot water
1 tsp	Apple cider vinegar (mother brand)
Instructions for the Liver Detox Tea
1	Steep the ginger, turmeric, cinnamon and black pepper in hot water for 10 minutes. Strain.
2	Add in 1 tsp apple cider vinegar and stir.
3	Sip this on an empty stomach each morning for 15 days.

November 7, 2024 By Gitanjali

Desserts

Baklava Sticks

Get ready to sweeten your Diwali celebrations!

Presenting the delicious 𝐁𝐚𝐤𝐥𝐚𝐯𝐚 𝐒𝐭𝐢𝐜𝐤𝐬 in today’s 𝐃𝐢𝐰𝐚𝐥𝐢 𝐒𝐨𝐢𝐫é𝐞 series— the final treat! This beloved dessert, with roots in Turkish cuisine, symbolizes the richness of tradition and togetherness. Layered with flaky phyllo pastry and a blend of nuts, each bite is infused with fragrant rosewater syrup—a perfect harmony of flavours that mirrors the joy of festive gatherings.

As families come together to celebrate the triumph of light over darkness, these baklava sticks add a touch of elegance to the festive table. Garnished with dried rose petals and a hint of edible gold, they are not just a treat for the palate but also a feast for the eyes.

I had so much fun creating this Diwali Soirée series, and I hope these exquisite treats inspire you to gather your loved ones and embody the spirit of Diwali—warmth, love, and the celebration of shared moments. Wishing everyone a very happy Diwali 🪔

Course	Dessert
Servings	4 persons (6 “ sticks)
Preparation Time	20 minutes
Cook time	40 – 50 minutes
Ingredients for the Baklava Sticks (1 cup = 200 ml; 1 tbsp = 15 ml)
6 sheets	Phyllo dough
½ cup	Butter melted
1/2 cup	Almonds (unsalted)
½ cup	Walnuts or pecan nuts
½ cup	Shelled pistachios (unsalted)
½ cup	Powdered sugar
1 tsp	Cinnamon powder
Ingredients for the Syrup (1 cup = 200 ml; 1 tbsp = 15 ml)
1 cup	Sugar
1 cup	Water
2 tbsp	Rose water
2 – 3	Cinnamon sticks
1 No	Lemon juice
	Dried rose petals to garnish
	Edible gold varak for garnish
Instructions for the Baklava Sticks
1	Crush all the 3 nuts into fine pieces using a nut crusher, or blitz them in a food processor for 1 minute. Add in the cinnamon powder and sugar, and mix well. Keep aside.
2	Melt the butter. Now take one phyllo sheet. Brush with melted butter. Sprinkle the nut mixture all over. Now using your fingers, you have to push and slide the dough scrunching it up looking like a Chinese fan shape. Cut them in the middle into two. Finish remaining baklava sticks in the same way. Keep them covered with a muslin cloth as it dries up fast. Brush all over the sticks and on the sides with remaining melted butter.
3	Preheat your oven to 175℃. Bake the sticks in a pre-heated oven for 40 minutes. Take it out and let the sticks cool completely.
4	Now prepare the syrup using water, sugar, rose water cinnamon sticks and lemon juice. Let it boil for about 12 minutes. It should not be too tick nor too thin.
5	Now pour the hot syrup over the cooled baklava sticks. This part is very crucial for a crunchy baklava. It is important the sticks are cooled completely. Garnish with dried rose petals and gold varak and serve. This can be kept covered for upto a week.

October 31, 2024 By Gitanjali

Desserts

Kaju Katli Truffles

With Diwali just around the corner, the joy of celebration fills the air! This festival of lights brings families together to create cherished memories, illuminate homes with diyas, and indulge in delicious flavours that evoke warmth and happiness.

In this episode of the 𝐃𝐢𝐰𝐚𝐥𝐢 𝐒𝐨𝐢𝐫é𝐞, classic Kaju Katli gets a delicious twist with 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬! Imagine the rich, nutty heart of kaju katli, enveloped in a creamy blend of luscious cream cheese and fragrant elaichi, all cloaked in a velvety layer of dark chocolate. This delightful fusion elevates traditional Indian sweets to a whole new level of indulgence, making it the perfect treat to share with loved ones and enhance your Diwali celebrations.

So gather around, savor the sweetness, and let the festivities shine bright! ✨

Course	Dessert
Servings	6 persons
Preparation Time	10 minutes
Cook Time	1 hour
Ingredients for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬 (1 cup = 200 ml; 1 tbsp = 15 ml)
250 gms	Fresh kaju katli
25 gms	Cream cheese (at room temperature)
½ tsp	Elaichi powder
100 gms	Dark chocolate
Instructions for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬
1	Mash the kaju katlis using a fork or blitz them in a food processor for 1 minute.
2	Mix the kaju katli crumbs along with the cream cheese and elaichi powder. Shape into small round balls (15 – 20 grms each) and chill in fridge for 20 – 30 minutes.
3	Now melt the dark chocolate in a double boiler. Dip the kaju katli balls in the dark chocolate and shake off the excess.
4	Refrigerate again for 15-20 minutes.
5	Kaju katli truffles are now ready to eat. They can be stored in refrigerator for 2 – 3 days.

October 30, 2024 By Gitanjali

Older Posts

Ingredients for the Tarka Dahi Masala (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Tarka Dahi Masala

Ingredients for the Paneer Korma (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Paneer Korma

Ingredients for the Veg Kothe (1 cup = 200 ml; 1 tbsp = 15 ml)

For the Sauce:

Instructions for the Veg Kothe

Ingredients for the Chocolate Brownies (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Chocolate Brownie

Ingredients for the Palak Puree (1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Palak Curry (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for Making the spinach puree

Instructions for Making the palak curry

Ingredients for the Panki

To serve

Instructions for the Panki

Ingredients for the Stuffed Tindas (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Stuffed Tindas

Ingredients for the Liver Detox Tea (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Liver Detox Tea

Ingredients for the Baklava Sticks (1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Syrup (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the Baklava Sticks

Ingredients for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬 (1 cup = 200 ml; 1 tbsp = 15 ml)

Instructions for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬

Ingredients for the Tarka Dahi Masala
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Paneer Korma
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Veg Kothe
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Chocolate Brownies
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Palak Puree
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Palak Curry
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Stuffed Tindas
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Liver Detox Tea
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Baklava Sticks
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the Syrup
(1 cup = 200 ml; 1 tbsp = 15 ml)

Ingredients for the 𝐊𝐚𝐣𝐮 𝐊𝐚𝐭𝐥𝐢 𝐓𝐫𝐮𝐟𝐟𝐥𝐞𝐬
(1 cup = 200 ml; 1 tbsp = 15 ml)