Ask the chef, ask now (Page 5)

here is Besan ke ladoo recipe

Ingredients
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1tsp each almonds, pistachios, cashew nuts (chopped)

Method

here is Rajma masala recipe

Ingredients
2  cup(s) red kidney beans soaked overnight
4  cups water
2  medium onion(s) finely chopped
2  bay leaves (optional)
1  tablespoon(s) each of finely chopped ginger and garlic
  teaspoon(s) each of asafoetida and turmeric powders
1  teaspoon(s) cumin seeds
2  teaspoon(s) red chilli powder
2  big tomato(es) finely chopped
1  teaspoon(s) each of garam masala and cumin powders
2  tablespoon(s) coriander powder
3  tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing

Method

1. Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10  minutes or till the beans are soft.
2. Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15  minutes.
3. Add the hot spice mix. Cover and cook on medium level for about 5  minutes.

   Garnish with finely chopped coriander leaves.

here is Firni recipe

Ingredients
2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2  tsp crushed cardammom
1 tbsp ghee (clarified butter)
1/2 tsp rose water

Method

If rice flour is not available, take
equal quantity of basmati rice and powder
it in the coffee grinder to get a
smooth flour-like powder.
Heat the ghee and fry the rice flour for
about 5 minutes.
This process reduces some of the rawness
of the flour and also lends a good aroma
to the dish.
Mix together the half and half and whole milk.
Bring to a boil on a low flame.
When the thickness of the milk increases (after
about 5 minutes or so), add the rice flour
and mix well.
Add the rice in small quantities to avoid lumps
being formed.
Cook the mixture till the rice is completely
cooked and the dish reduces to a smooth paste.
Add a little extra warm milk if you feel that
the dish is too dry.
Add the sugar and condensed milk and mix well.
Continue to cook on a low flame for another
2-3 minutes till all the sugar dissolves.
Add the cardammom just before taking it off
the heat and mix well.
Remove from heat and add the rose water.
Mix well.
Pour into small individual bowls and chill.
Garnish with almonds and pistas just before
serving.
I personally think this dessert is best when
served chilled.