In a bowl, add refined flour, milk, corn flour, baking powder, baking soda, and make a thick batter and keep aside. Mix sugar syrup and khus syrup together and keep aside.
Now the slice the apple and decorate them with the decorator or a cutter. Heat oil for deep-frying.
Dip the apple slices in the prepared batter and deep-fry until crisp and golden brown. Dip the apple jalebi in the sugar syrup and let it soak
Remove it on a serving plate and garnish with chopped almonds. Serve hot.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
