Almond and Yam Cutlets with Rose Syrup Granita

Method:

1. In a pan, add the onions, ginger, garlic and green chillies and fry till they turn light brown in colour.
2. Add the yam and ½ cup of water, cover and cook over a slow flame for 5 to 7 minutes till the suran is soft and all the moisture is evaporated.
3. Cool and blend along with the mint to a paste without using any water.
4. Combine the chana dal powder, yam mixture, chaat masala, garam masala and salt and mix well.
5. Divide the mixture into 6 equal portions and shape them into flat round tikkis.
6. Heat a non-stick pan and cook them on both sides on a medium flame, till they turn golden brown in colour.
7. Serve hot.

Method for Cashew nut & Coriander Pesto:

1. Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidizing and turning black).
4. Preparation time: 10 mins
5. Freezing time: 3 hours

Method for Granita (Rooh Afza or Rose Syrup):

1. Bring 3 cups water with 1 ½ cups of granulated sugar to a boil.
2. Allow sugar and water to cool to room temperature add lemon juice.
3. Pour into 3, 13 x 9 inch baking pans and add your Rooh Afza, and place in freezer.
4. Every 45 minutes, take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid.
5. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita. Serve.