Ingredients
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

• Wash and cut the blackberries and deep freeze for an hour.
• deep freeze for an hour.
•  to a smooth paste.
• Add thick curd and blend well.
• Pour in to an airtight jar and deep freeze for 3-4 hours.
• Now before serving remove from freezer and keep in refrigerator for 15 minutes.
• This will help easy scooping.
• garnish with banana and berries.
• Serve chill.

Ingredients
Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Asafoetida/ Hing 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)
Chole Masala 3 tsp (Store brought)

Method

• Wash and drain choley properly.
• Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
• When done mash choley a little bit with a heavy spoon (Fig 1). 
• Now take 1 tbsp ghee in another pan and heat on high flame.
• When ghee is hot enough add jeera and hing, let it cracker.
• Then add chopped onion and fry untill pink in color.
• Add Ginger garlic paste and fry.
• Add green chili and fry (Fig 2).
• Add tomato puree and fry til it starts leaving sides (Fig 3).
• Add red chilli powder and chola masala, fry for few minutes.
• Reduce the flame to low and cover the pan for 5 minutes.
• Add boiled choley and mix well.
• Cover and cook on low flame for another 10 minutes.
• Garnish with onion, ginger and green chilis.
• Serve hot with rice, bhature or chapati.

• Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
• Remove the hung curd in another bowl.
• Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
• Refrigerate for 10-15 minutes.
• Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.