Instructions

1. In a blender jar blend the blanched spinach to a puree.
2. Transfer the puree to a mixing bowl along with all the other ingredients mentioned other than the oil.
3. Mix well together uniformly.
4. In the meanwhile, Pre heat the waffle maker.
5. Brush lightly with oil. Place the spinach mix using a spoon or ladle.
6. Close the waffle maker and cook for 7 -10 minutes or until golden and crisp. Do not open early.
7. Once done, serve your savoury Spinach Waffle immediately. You may serve along with your favourite chutney or dips. I love to team it with a lightly spiced salsa or some whipped hung curd along with jalapeño and fried minced garlic.

Instructions

Instruction for the Curry Paste :

1. Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.

Instruction for the Chicken or Vegetable Stock :

1. In a deep bottom pan, make the Chicken stock by adding the chicken pieces, diced carrots, onions, coriander stems, ginger, garlic, water. Replace chicken with vegetables  if you want a vegetable stock instead
2. Once water starts boiling, cover and cook on sim till chicken is cooked.
3. Remove from heat and cool. Strain the stock and keep ready for use.
4. Shred or cut the cooked chicken in pieces to be used for topping.

Instruction for the Coconut Broth :

1. Use a mortar and pestle to lightly crush the lemongrass for the broth.
2. Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic turns golden in colour, add the onion or shallots, fresh red chilli and curry leaves.
3. Sauté for 2-4 minutes until slightly translucent. Now add the ground curry paste and cook over a medium flame for 5 mins or until the raw aroma disappears.
4. Add the gram flour to the pan. Stir well to combine. Cook for 2 more minutes or so, stirring constantly.
5. Slowly add the chicken or vegetable broth and keep mixing until there are no lumps.
6. Add the vegetables, salt and cook on medium-low flame for 10 – 12 mins. Let the flavours infuse well in the broth. Next add the thick coconut milk and the sugar (if you are using any). Stir and mix well. Check for the seasoning one last time before you turn off the flame. Set aside to serve.

Instruction for the Noodles :

1. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
2. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.

To Assemble :

2. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
3. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.

Instructions

Instruction for the Rabri :

1. Soak the saffron in 2 Tbsp milk. Pour the full cream milk in a heavy bottom pan. Bring it to boil. Reduce flame to a medium low and keep stirring constantly. Remember to scrape the sides of the pan every now and then. Cook till the milk reduces to a quarter of its volume.
2. Add the sugar, rose water, cardamon powder and the saffron soaked milk. Pour the Rabri and keep it ready.

Instruction for the Sugar Syrup :

1. To make the syrup add the water, sugar, cardamon and saffron strands to a pan. Bring to a boil and keep boiling for another 5 mins or till it’s converted to a sticky syrup. Next add the lime juice and the rose water. Take off from flame, cover and keep warm.

Instruction for the Gulab Jamun :

1. To make the Gulab Jamuns, add the milk powder, all purpose flour and baking powder to a deep bowl. Mix well, before adding ghee to it. Mix the ghee into the milk powder and flour. Next add the ¼ cup milk part by part mixing it well into the milk powder and flour. Using light strokes, fold the milk gently bring the flour and milk powder to form a dough . Do not knead. Use a little more milk if required to bind to make a soft dough. Cover the vessel and keep aside for 10 – 12 min.
2. After 10 mins take it out and lightly knead it to a soft dough. Make small sized balls out of the dough. Rub them within your palms in circular motion to make sure they are all smooth and crack free., else the jamuns might break while frying.
3. In a heavy bottom pan heat oil. Fry the dough balls in batches over medium hot oil over low flame. Keep stirring and rolling them from side to side so that they get cooked evenly from all sides.  Fry till deep golden brown. Drain off and drop the hot jamun balls into the warm sugar syrup. Cover and keep them soaked in the syrup for 2 hours. By then they should have doubled in size.
4. To assemble and serve, pour the rabri in the dessert platter or individual serving bowls. Take out the Gulab Jamuns from the sugar syrup and place them over the rabri. Decorate with sliced or chopped almonds and pistachios. Can be served hot or chilled.