Place the chocolate in a bowl. Heat the cream to almost boiling, then pour over the chocolate and let it stand for 10-15 minutes until soft. Whisk gently until smooth and leave to come to room temperature.
Stir in the nut butter and dried cranberries, then cling wrap and refrigerate for a couple of hours or overnight until firm enough to shape into balls.
Roll into walnut-sized balls, and place in the freezer while you make the melted chocolate dip.
Place the chocolate over a double boiler and stir until melted. Whisk in the olive oil.
Immediately dip the truffles into the melted chocolate and stand to set. Drizzle over with more melted chocolate.
Walnut Butter
250g walnuts
Pinch sea salt
2 tbsp jaggery powder
Preheat the oven to 180C.
Bake the walnuts at 180C for 10-12 minutes until fragrant. Make sure they don't get over-brown, or else the walnut butter will get bitter.
Place in blender and process in short pulses until the walnuts get pasty, then begin releasing oil.
Add a pinch of salt and the jaggery powder.
Transfer to a glass bottle and store in the fridge.
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.
