Chocolate Truffle Torte, Masala Pasta And Spicy Tomato Soup by Zarnak Sidhwa

Ingredients for Chocolate Truffle Torte:

• Macaroons, crushed  110 gm
• Dark chocolate  450 gm
• Liquid glucose  4 tbsp
• Vanilla essence  1 tbsp
• Cream   650 ml
• Cocoa powder  to dust

Method:

1. Line and grease a 9'' tin with greaseproof and put the crushed biscuits on the base of the tin.
2. Melt chocolate with liquid glucose and add essence.
3. Let melt and then cool.
4. Beat cream and fold it in the mixture a little at a time.
5. Spoon in the tin, even out mixture and let set overnight in fridge.
6. Dust with cocoa powder before serving.

Ingredients for Masala Pasta:

• Chicken breast  2
• Pasta, boiled  2 cup
• Butter  1 tbsp
• Cumin seeds  1 tsp
• Onions, chopped  2 medium
• Coriander powder  1 tsp
• Turmeric powder  1/2 tsp
• Red chili powder  1 tsp
• Tomato chopped  1 medium
• Capsicum, chopped  1
• Potato, boiled  1 small
• Salt  to taste
• Fresh coriander leaves 2 tbsp

Method:

1. Heat butter in a nonstick wok.
2. Add cumin seeds and allow it to splutter.
3. Add onion and saute till brown.
4. Now add chicken cut into small cubes, fry well till golden brown, Add coriander powder, turmeric powder and red chili powder.
5. Mix well. Add little water and cook till chicken is tender.
6. Add tomatoes and capsicum and saute well.
7. Add potatoes, pasta and salt.
8. Toss well.
9. Garnish with chopped coriander leaves and serve hot.

Ingredients for Spicy Tomato Soup:

• Tomatoes diced  8 oz
• Onion chopped  1
• Garlic crushed  4 cloves
• Green chilies chopped  4
• Tamarind pulp  1 tsp
• Jaggery  1 tbsp
• Mustard seeds  1 tsp
• Curry leaves  10
• Red chili  1
• Coriander seeds  1 tsp
• Cumin seeds  1 tsp
• Peppercorns  (roasted)  2 tsp
• Oil  1 tbsp

Method:

1. Boil the tomatoes, chilies and garlic in 4 cup of water.
2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
3. Heat the oil.
4. Add mustard seeds until they splutter.
5. Add the curry leaves, red chili and onion and fry for a minute.
6. Pour it over the tomatoes.
7. Heat and serve garnished with chopped coriander leaves.