1 Spiced Avocado Chaat Tacos

Instructions

1. 1

   In a large bowl, mash the avocados until smooth. Add lime juice, pomegranate seeds, tomatoes, onion, chilies, cilantro, salt, and pepper. Mix well.

2. 2

   Lightly toast the corn tortillas on a skillet or grill until warm.

3. 3

   Fill each tortilla with the avocado mixture. Drizzle with tamarind and mint chutney before serving.

4. 4

   In a large pot, combine coconut milk, chicken stock, lemongrass, galangal, lime leaves, and chilies. Simmer for 15 minutes.

5. 5

   Add sliced chicken or tofu and mushrooms. Cook until chicken is tender. Stir in tomatoes and lime juice. Season with salt.

6. 6

   Garnish with fresh cilantro before serving.

7. 7

   In a large mixing bowl, combine mangoes, chickpeas, cabbage, carrots, cilantro, and peanuts.

8. 8

   In a separate bowl, whisk together lime juice, sesame oil, salt, and pepper. Pour over the salad and toss gently to combine.

9. 9

   Serve chilled or at room temperature.

10. 10

    In a saucepan, combine sugar and water, and heat until sugar dissolves, then cool.

11. 11

    In a large bowl, mix yogurt, coconut milk, cardamom, lemon juice, and salt. Add the cooled sugar syrup.

12. 12

    Pour mixture into an ice cream maker and churn until light and fluffy. Freeze for at least 4 hours before serving.

13. 13

    Follow the instructions provided earlier for Biryani Rice and Sushi Rolls.

14. 14

    Slice and serve with the seasoned yogurt on the side.

15. 15

    Marinate paneer cubes with yogurt and tikka masala for at least 2 hours.

16. 16

    Skewering the paneer, grill until charred. Alternatively, cook on a stovetop pan.

17. 17

    Heat oil in a separate pan; add tortilla, layered with cheese, grilled paneer, and veggies. Top with another tortilla.

18. 18

    Cook until crispy and cheese has melted. Cut into wedges and serve hot.

19. 19

    Preheat the oven to 350°F (175°C). Arrange naan triangles on a baking sheet and sprinkle with cheese and chaat masala.

20. 20

    Bake for 10-12 minutes or until cheese is melted and naan is crispy.

21. 21

    Top with fresh tomatoes, onions, bell peppers, and cilantro. Serve immediately with chutneys.

22. 22

    In a mixing bowl, whip heavy cream until soft peaks form, then fold in mascarpone and sugar until smooth.

23. 23

    Dip half of the gulab jamun in coffee briefly, then layer in a serving dish.

24. 24

    Spread a layer of mascarpone mix over the gulab jamun, repeat with remaining ingredients.

25. 25

    Chill in the fridge for at least 4 hours. Dust with cocoa powder before serving.