That's So Swa!

Three ingredients + Science.  Amazing outcome. INGREDIENTS: 2 cups whipping cream 2/3 cup sugar 5 tablespoons fresh lemon juice For decorative topping and flavour: Lime zest, Lemon zest, Pink Lemon zest (use a few drops of beet juice) METHOD: Bring cream and 2/3 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil additional 3-5 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice ( can split it between lemon 3tbsp and lime juice 2tbsp) and cool 15 minutes. Stir mixture again and divide among shot glasses, small dessert bowls. Cover and chill possets until set, at least 4 hours or overnight. Top with tri-colour zest.  Watch your guests lose their minds.

These ingredients work together. Adjust the amounts to your taste. I made garlic infused oil the day before I made this and used it to cook with. Best rajma ever. INGREDIENTS: 150 gms Kidney Beans (Rajma) (One can.) 2 medium sized Onion (Pyaj) 1 large Tomato (Tamatar) 2 Green chilli (Hari mirch) (or two dried red chillies - don't crack, just fry in the oil) 1 tblsp Ginger-garlic (Adrak-Lasun) Paste 1/2 tspn Garam masala Powder 1 tsp Coriander (Dhania) Powder 3/4 tsp Salt (Namak)  Oil METHOD: Soak the rajma overnight. Boil in a pressure cooker till tender. Heat oil in a pan and add the chopped onions and ginger garlic paste. Cook till brown. Add the tomatoes, green chillies and cook till pulpy. Add coriander powder, salt and 2 cups water and boil well. Add the rajma and cook on a low flame for about 10 minutes. Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens. Garnish with coriander leaves. Serve hot with steamed rice.