| 31. | Drain softened mushrooms, reserving 2 tablespoons of the soaking liquid.
|
| 32. | The ratio is 1 tablespoon liquid for every 2 ounces chocolate.
|
| 33. | 1 / 2 cup plus 2 tablespoons unsweetened cocoa powder, divided
|
| 34. | Reserve 2 tablespoons cocoa powder on wax paper; set aside.
|
| 35. | 2 tablespoons ghee ( available at Indian markets ) OR vegetable oil
|
| 36. | 5 tablespoons ghee ( available at Indian markets ) OR peanut oil
|
| 37. | 3 tablespoons ghee ( available at Indian markets ) OR vegetable oil
|
| 38. | 4 tablespoons ghee ( available at Indian markets ) OR vegetable oil
|
| 39. | 1 / 2 tablespoon rose water ( available at Indian markets)
|
| 40. | Add milk and 2 tablespoons Parmesan; cook for 1 minute.
|
