Remove seeds from
lychees and pat them dry between kitchen papers. This process is done so that the chocolate gets coated on it easily.
chocolate sauce, half-fill water in a deep non-stick pan and heat. Place a smaller non-stick pan on it, put chocolate and ghee in it and heat till the chocolate melts, stirring continuously.
Stuff each lychee
with a cherry.
Once the chocolate
has melted, hold each lychee with a tong and dip into the hot chocolate till it gets coated completely.
Place the lychees on
plate till chocolate sets. Garnish with a cherry and serve immediately.
Peel cucumbers and
slice lengthwise and remove seeds.
Take 2 tbsps vinegar,
2 tbsps sugar, chilli flakes, ½ tsp salt, ginger, sesame oil in a bowl and mix well.
Add cucumber to the
vinegar-sugar mixture and mix well so that all the cucumber pieces get well coated. Refrigerate or store in an airtight container.
Take 3 tbsps of
vinegar, 2 tbsps sugar, 1 tsp salt, 1 tsp chilli paste in another bowl and mix well. Add cabbage pieces and mix well so that all the cabbage pieces are well coated. Refrigerate or store in an airtight container.