#totry

Ingredients: Paneer Gelatin Condensed ilk Fruit Flavor Digestive Biscuits 

Ingredients: 2-3 tbsp olive oil 4 cloves of garlic, grated 1 onion, finely chopped 2 tbsp tomato paste (optional) 6 large or 8 small tomatoes, blanched peeled and cored and then pureed 1tsp red chilli powder 1tsp sugar Salt to taste (wait till the end to adjust, as the sauce dries the salt will become more concentrated) 2tsbp butter Oregano  Chilli Flakes 4-6 Basil leaves

Recipe 1. Heat the oil and add the grated garlic and saute. Don’t let it become brown 2. Add onion ad saute till soft 3.Add the tomato paste and cook for about two minutes  4. Add the pureed tomatoes and add red chilli powder, sugar and two teaspoons of salt. 5. Simmer for half an hour and keep stirring/checking 6. Chop the basil and add in,  7. Melt the better and add oregano and chilli flakes and toast for a little while, and mix it into the sauce.

pictures from recipe without rum

Time: 20-30 minutes

Ingredients  250g dark chocolate compound 1 cup room temperature cream 1.5 cups cold cream 30ml rum or lesser (optional) Cocoa Powder

Recipe  1. Double boil the chocolate and one cup of cream till the chocolate is melted 2. Let it cool for about 10 minutes 3. Add the rum to the mixture 4. Whisk the cold cream till peaks are formed 5. Add the chocolate to the mixture little by little 6. Keep in the fridge for at least 4 hours, sieve cocoa powder on top.

From Rishab

Pictures from a slightly altered recipe

Time: 45 minutes (15 mins prep time + 30 mins bake time) Temperature: 176 degrees Celsius Pan Size: 9 inch (22cm) round pan

Ingredients 125g unsalted butter 200g bittersweet chocolate, chopped 3 tbsp water 3/4 tbsp baking powder 40g all-purpose flour 30g cocoa powder 4 large eggs, separated 200g granulated sugar 1/2 tsp vanilla extract pinch of salt

Recipe 1. Heat oven to 176 degrees. Butter a 9″ pan 2. Melt butter in a large saucepan and add in chocolate and stir till the chocolate is melted.  3. Once melted, stir in 2 tbsp of water, baking powder, flour and cocoa till combined 4. In a medium bowl, whisk egg yolks with sugar, 1 tbsp water and vanilla.  5. Stir this into the chocolate mixture till combined. 6. In a larger bowl, beat egg whites and salt till stiff.  7. Gently fold into chocolate mixture until most of the white streaks disappear. 8. Bale for 25-30 minutes, until a toothpick inserted into the center of the cake comes out batter-free.