The Art of Simplicity

 1. Marinate 500gms of chicken with a tsp of salt, 1tsp of garam masala, red chilli flakes, 1tbs pepper powder and 4-5 tbs of curd. Leave it for 5-6 hours. 2. Take a vessel and boil water in it. Add 4 small onions (roughly chopped), chopped green chillies(4-5), 8 cloves of garlic, 2 tsp of grated ginger and 6-7 cashews to the boiling water. After 8-10 mins, sieve the mixture and grind the onion mix to form a smooth paste. 3. Take a pan and add 5 tbs of oil in it. Add two cloves, 1 cardamom, 1 cinnamon stick and a bay leaf to it. Add the paste and stir it on medium flame for 5-7 mins(don’t let the mixture stick to the pan-keep stirring). Add the marinated chicken, 1tbs of cumin powder, 1 tsp coriander powder, salt to taste. After stirring for 5 mins, add 3/4-1 cup water to it. 4. Add 2 tbs of coarsely ground pepper, few drops of lemon, 1tsp of kasoori methi and cook the chicken on low flame with lid closed for 30mins. After its done add a tbs of fresh cream and mix. 5. Heat a piece ...

  1. Mix 50 gms of chopped walnuts, 50 gms of chopped almonds, 100 gms of finely chopped dark chocolate, 2 tsp of instant coffee powder, 1 tsp of salt and blend it into a coarse powder (don’t blend the mix too much into a fine powder). It will be better if you roast the nuts on low flame for two mins before grinding. 2. Add two tsp of melted butter and one tsp of virgin coconut oil to the mix and form small round balls with the mixture. Keep the balls in the refrigerator for 15 mins for them to set. 3. Meanwhile prepare the ganache: Take 100 gms of dark chocolate and melt it using the double boiler method. Add 1 tbs of milk and 1 tbs of melted butter to it and mix thoroughly. 4. Take the balls out and dip in into this ganache and after coating them nicely, keep them on a foil wrap and place them in the freezer for 25 mins. 5. Meanwhile melt 50 gms of white chocolate and add 1/2 tsp of raspberry red colour to it. Mix it well and pour it into a cone and decorate the balls after they ...