2 tablespoons butter 1 tablespoon garlic, minced ½ medium onion, chopped 1 lb. asparagus, chopped 150 g green peas ½ tablespoon garam masala ½ tablespoon chaat masala ½ tablespoon salt (adjust to taste) ½ cup cream Water (To cook asparagus)
1. In a medium-sized pot, melt butter over medium heat. Add minced garlic and sauté until fragrant. 2. Add chopped onions and cook until translucent. 3. Stir in garam masala and add the chopped asparagus and green peas. 4. Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer until the asparagus and peas are tender but still bright green (avoid overcooking to maintain vibrant color). 5. Stir in cream and chaat masala. 6. Use an immersion blender or transfer to a blender to purée the soup until smooth. 7. Reheat gently if needed, check seasoning, and adjust salt or spices as desired. 8. Ladle the hot shorba into bowls. 9. Garnish with boiled quail eggs, croutons, asparagus tips, and microgreens for an elegant presentation.
Waffles like no other with the goodness of fennel seeds, desiccated coconut, milk, and white chocolate. Decadent, rich, creamy, soft, and perfect for not only breakfast but also any other time of day.
These trial and error experimentations with food led her to know what her true passion is. As a well-known chef, Khatri has flown and served famous actors like Shahrukh Khan, Salman Khan, Ranbir Kapoor, to politicians Rajnath Singh, Nitin Gadkari, to name a few.
For those who enjoy a bit of tanginess in their dessert Imli ki Kulfi is a must try. It is bursting with sweetness of jaggery and the sour flavor of tamarind.
For all seafood lovers the dish Kokum Moilee is a real treat. It encompasses exotic flavors of coconut milk and curry leaves and adds flavor to the tenderness of fish.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
