Kaju Makhana Lajawaab

Serving : 4-6

Ingredients
Ghee (clarified butter) ½ cup
Makhana (lotus seeds) 1 cup
Cashew nuts ½ cup
Jeera (cumin seeds ) 2 tsp
cashew nuts-soaked in water 1 cup
Khus Khus (poppy seeds) soaked in water ¼ cup
Milk ¼ cup
Dessicated coconut 2 tbsp
Coriander (Dhania) powder 1 tbsp
Salt, to taste OR 2 tsp
Green chillies-slit 2-3
Cream to garnish ¼ cup
Chopped coriander leaves to garnish.

Preparation
Grind the soaked cashew nuts, poppy seeds, milk and the coconut to a paste.

Heat ghee in a heavy based pan and fry lotus seeds till they turn color slightly. Keep aside.

Now fry cashew nuts to a light brown and keep aside. Splutter cumin seeds in the same pan add the ground paste. Saute over low heat, till the fat separates.

Add coriander powder and salt. Add fried cashews and lotus seeds. Stir fry a few times and then add water.

Simmer for 3-4 minutes and serve hot garnished with cream and coriander leaves.

I'm fine thank you. Mix some hung curd or cream in cooked tuna, along with salt, pepper, chopped green chillies and coriander. Your filling for a tuna sandwich is ready.

Sorry, I do not have a recipe for it right now. If you do not find it, try after 3-4 days, I might find it then.

When it crumbles, means you have either the butter has not blended well with the biscuit or it is too little. Also it should be chilled enough.
I cannot imagine why you would not be able to cut through if you have used butter.

Vanilla Ice Cream
Serves 6
Milk (full cream) 2 ½ cups (500 ml)
Custard powder 1 tbsp
Sugar ¾ cup (180 g)
Vanilla essence 2 tsp
Cream 1 ¾ cups (400 ml)
Cherries or nuts for garnish

Method
1. Mix the custard and sugar in half a cup of the milk. Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.
2. When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.
3. When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.
4. Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container. The lid should always be tightly shut, as this avoids crystals from forming.
5. Blend once more when almost set and place back in the freezer. You can adjust the cooling to normal about two hours after the last blending.
6. Serve garnished with the cherries or nuts.
Alternatively, freeze in an ice cream machine according to instructions.