Vegetable Lasagna (vegetable lazania) Recipe

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided
  

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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Jal Zeera (Jal Jeera) Recipe

Ingredients:

• Cumin Seeds – 2 tsp
• Tamarind Concentrate – 1 tbsp
• Hot water – 600 ml
• Brown Sugar – 6 tbsp
• Red Chilli powder – 1/2 tsp
• Black Salt/Kala Namak - 1 tsp
• Cilantro - few, finely chopped
• Mint Leaves – few, finely chopped

Method:

• Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.
• Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.
• Let it cool and stir in the coriander leaves.
• Pour this mixture into a small jug and let it chill in a refrigerato

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Chicken with Lemon Sauce Recipe

Ingredients

• 2 boneless, skinless chicken breasts, halved
• 5 teaspoons all-purpose flour, divided
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 eggs
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 3/4 cup chicken broth
• 1/2 cup apple juice
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
  

Directions

1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs; coat with flour mixture.
2. In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
3. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
4. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.

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Vegetable Kofta (Sabzi Ka Kofta) Recipe

Ingredients

• For the Koftas
• 1 1/2 cups frozen mixed vegetables, thawed
• 2 slices bread
• 1 1/4 cups mashed potatoes
• 1 serrano pepper, finely chopped
• 1 onion, chopped
• 1 teaspoon minced fresh ginger
• 1 tablespoon chopped cilantro
• 1 teaspoon salt
• vegetable oil, for deep-fat frying

For the Gravy

• 2 tablespoons butter
• 2 medium onions, chopped
• 1 teaspoon minced ginger
• 2 tablespoons minced garlic
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/2 cup tomato paste
• 3/4 cup milk
• salt to taste
• 1/4 cup cream (optional)
• 2 tablespoons coarsely chopped cashews

Directions

1. Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
2. Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
5. Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
6. To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.

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Sheer Khurma (Shear Khoorma) Recipe

Ingredients

• 1 Cup vermicelli
• 4 Cups full cream milk
• 1 Cup suger
• 3 Tbsln Ghee /clarified butter
• 1 Cup sugar
• 2 Tbspn chopped Pistachios
• 2 Tbspn chopped Raisins
• 2 Tbspn chopped Almonds
• 2 Tbspn chopped Cashews
• 2 Tbspn Dried coconut
• 2 Tbspn chopped Dates
• 1/4 Tspn kevara Essence
• 1/4 Tspn Cardamom powder.

Directions

1. In a deep dish heat milk and let it simmer in low heat untill its reduced to half the quantity that means 2 cups.
2. Heat Ghee in a heavy bottom pan ,add the vermicilli and fry it for 3-4 minutes.
3. Now add pistachios,almonds,chashews ,cocnut,raisins and dates and fry it for 2 minutes.
4. Add the warm reduced milk to it and cook it for another 6 to 8 minutes.
5. Add sugar and let it cook till the sugar dissolves completely.
6. Add kevera essence just before removing it from gas.
7. Serve it hot or chilled.
   

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Pasta Salad (Paasta Salaad) Recipe

Ingredients

• 1 (8 ounce) package small seashell pasta
• 2 eggs
• 2 ounces cooked ham, cut into thin strips
• 1 (10 ounce) package frozen English peas, thawed
• 1 cup shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• green onions, chopped
• 1 teaspoon prepared mustard
• 1 teaspoon hot pepper sauce
• 1 teaspoon paprika
  

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
3. In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
4. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

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Seafood Platter (Seefood Plater) Recipe

Ingredients

Lobster tails 2

Scampi 6

Prawns 6

Shrimps 6

Crab legs 8

Shelled Oysters 8

Shelled Scallops 8

Breadcrumbs-60 gms

Garlic 2 tsp

Dry white wine 30 gms

Butter 90 gms

Lemon juice 3 tsp

Vegetable oil 2 cups

Cognac as required to flame seafood

Green asparagus spears 6

Lemon 1

Fresh tomato 1

Seafood cocktail sauce

Tartar sauce

How to make Seafood Platter

Give a fine incision along the middle of the cleaned lobsters and bend their tails back in butterfly style.
Clean and sell the scampis, prawn and shrimps properly.
Now wash all the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
Extract the meat from the crab claws.
Remove the oysters and scallops from the shell and coat with breadcrumbs.
At first bake the crab meat with 1/3 teaspoon of garlic, 1 teaspoon lemon juice and half the white wine, in a moderate oven for 10-15 minutes.
After that, bake the lobster tails with 25 gram butter and 1 teaspoon lemon juice in moderate oven for 8-10 minutes.
Now melt 25 gram butter in a frying pan, add 1/3 teaspoon garlic and the remaining wine and place the scampi, prawns and shrimps and saute for 2 minutes, stirring continuously.
Deeply fry the scallops in hot oil until they turn golden.
Add the remaining butter, garlic and lemon juice to the scallops and transfer it to a small ovenproof dish and place in a broiler for 5 minutes.
Now fry the oysters in hot oil until golden brown.
Cut the whole lemon in half and remove the seeds.
Cut the tomato into wedges.
Steam asparagus spears for 5 minutes and plunge immediately into ice water.

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Ravioli (Ravioly) Recipe

Ingredients

For the crust

2 teacups plain flour

4 teaspoons butter

1 teaspoon salt

ice-cold water

For the filling

2 bunches spinach

1/2 teaspoon chilli powder

4 tablespoons grated cheese, salt to taste

For the sauce

1 kg. (2 1/4 lb.) tomatoes

3 tablespoons tomato ketchup

1/2 teaspoon chilli powder

3 teaspoons sugar (approx.)

1/2 teacup fresh cream, salt to taste

For the topping

2 tablespoons grated cooking cheese

Directions

For the crust

1. Sieve the flour. Add the salt and butter and mix well. Add the ice-cold water and make a soft dough.
2. Leave the dough for at least 1 hour.
For the filling
1. Chop the spinach very finely, add 2 teaspoons of water and cook.
2. When cooked, drain it and mash well.
3. Add the chilli powder, cheese and salt.

For the sauce

1. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
2. When cooked, take out a thick soup by passing through a sieve.
3. Boil the soup and add the sugar, chilli powder, tomato ketchup and salt.
4. After 10 minutes, add the cream.

How to proceed

1. Divide the dough into 6 to 8 equal parts. Roll out thin rounds of equal size.
2. Put one round on a board. Put small lumps of the filling at about 25 mm. (1") intervals on the round.
3. Apply a little water around the lumps.
4. Put another round on the top. Press with the fingers around the lumps.
5. Stamp out the ravioli with a small round biscuit-cutter; or using a knife, make square ravioli pieces.
6. Repeat with the remaining rounds.
7. Boil plenty of water in a large vessel and add 2 teaspoons of oil to the boiling water.
8. Put a few ravioli pieces at a time in the boiling water and when they come on top, take out and put in the prepared sauce.
9. Grease a baking dish and put the ravioli pieces in it. Sprinkle the grated cheese on top.
10. Bake in a hot oven at 400°F. for 10 minutes. Serve hot.

Note: Ravioli can be prepared well in advance. Just bake when you want to serve.

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Spicy Yakhni Pulao (Spicy Stock) Recipe

Ingredients:

For stock (Yakhni):

Lamb – ½ kg
Onion – 1 whole (skin of)
Cinnamon stick – 2
Garlic whole – 1 with skin
Red whole chillies – 15
Cumin seeds – 1 tbsp
Salt – to taste
Black pepper whole – 10
Fennel seeds – 1 tbsp
Big cardamom – 2
Green cardamom – 3
Cloves – 3
Dry coriander – 1 tbsp
Take a muslin cloth and put fennel seeds, dry coriander and cumin seeds.
Take a pan and put of the ingredients, water and muslin cloth packet and cook until the meat is done. Throw out onion and cloth packet. Put whole garlic in cold water.

For Masala:

Rice – ½ kg
Onion – 1
Ginger garlic paste – 1 tbsp
Big cardamom – 1
Green cardamom – 1
Cinnamon stick – 1
Cumin seeds – 1 tbsp
Salt – to taste
Black pepper – 10
Cloves – 2

Method:

Take a pan and put oil, add sliced onion and sauté. Then put whole remaining spices and fry until golden brown. Now add garlic which we took out from stock, squeeze and remove skin. Add salt and boiled meat and fry till brown. Then add stock with all spices and let it boil, when stock starts boiling put rice and cook until done. Put on dum for 15 minutes. Serve with salad and raita.

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Beef Nehari (Beaf Nihari) Recipe

Ingredients:

• Beef, bong meat cut in 4-6 pieces 1 kg
• Nulli / marrow bones 1 kg
• Medium onions, finely sliced 3
• Chilli powder 1 tbsp
• Garam masala powder 1 tbsp
• Water 6 ltrs
• Ata / fine whole meal flour used for bread making 5 tbsp
• Bheja/cow brains 1-2
• Pure ghee or butter ½ - ¾ Cup
• Salt to taste
• Medium onions, finely sliced 3
• Green chillies, finely sliced 6-8
• Inch piece ginger, cut julienne style 3
• Handful coriander leaves
• Limes cut into halves 3-4

Method:

1. Fry 2 sliced onions in ghee until brown.
2. Take out and spread on paper.
3. When cool, crush the onions and keep aside.
4. In the same ghee put in chilli powder and cook on low heat for a minute taking care that it does not burn.
5. Add the beef, garam masala powder, fried crushed onions and salt.
6. Fry and add 6 litres of water, cook on medium heat for 5-7 hours at which point the quantity of the gravy should be halved.
7. Meanwhile on a tava cook the ata on medium heat until browned.
8. When it cools mix in a little water.
9. Ensure no lumps remain. Pour into nahari, mix and stir properly.
10.Do not stir after this.
11. Simmer on low heat until the meat is cooked and enough gravy remains.
12. Before serving fry remaining sliced onions in butter.
13. When onions are browned pour the butter and onions over nahari.
14. This is called baghar. Cover with lid and simmer for 5 minutes.

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Continental Salad (Continantal Salaad) Recipe

Ingredients

• 1 small head romaine lettuce shopping list
• 1 small head iceberg lettuce shopping list
• 1 head butter or red leaf lettuce shopping list
• 1 bunch watercress sprigs shopping list
• 2 green onions, sliced shopping list
• 6 oz. jar artichoke hearts, quartered shopping list
• 8 radishes, sliced shopping list
• 8 mushrooms, thinly sliced shopping list
• 1 cup onion and garlic croutons shopping list
• 3/4 cup Italian dressing

Directions

• Tear lettuc into bite size pieces into large salad bowl
• Add watercress, green onions, artichokes, radishes, mushrooms and croutons
• Toss with enough salad dressing to moisten lightly

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Caper and anchovy sauce (grilled fish) Recipe

Ingredients: 4 Large tuna steaks - see note 1 100 ml (4 fl oz) Extra virgin olive oil Lemon zest from one small lemon (finely chopped) 40 g (2 ½ oz) Capers (finely chopped) - see note 2 3 g (½ tsp) French mustard 10 g (1 tbs) Anchovy paste 10 ml (a bit less than ½ oz) Lemon juice Salt for seasoning Note 1: despite the picture above featuring only 2 tuna steaks, the ingredients will make enough sauce to top 4 large tuna steaks. Note 2: capers are usually preserved in vinegar or salt so, before chopping them, rinse the capers under fresh running water and then pat them dry using kitchen paper. Directions: Pour the olive oil into a small glass bowl. Add the lemon zest. Add the capers. Add the mustard. Add the anchovy paste. Add the lemon juice. Finally, add the salt according to taste. Next, take a small pan and fill it half way with boiling water. Now, set the heat to low and simmer the water (not boiling). Put the glass bowl, containing all the ingredients, over the pan (the bowl should not touch the water) and cook bain Marie for about 5 minutes. While cooking, gently stir with a spoon. This technique allows the ingredients to blend together without subjecting the sauce to excessive heat. After 5 minutes turn the heat off and leave the bowl on the pan, to keep the sauce warm. Next, brush the tuna steaks with olive oil. Put the grill pan over the heat for 5 minutes so it will be very hot and ready for the steaks. Then, put the tuna steaks onto the grill pan. I like the tuna steaks cooked rare so I usually cook them for 2 minutes on each side, but this is just my personal choice. If you want the steaks cooked medium, you will probably need 3-4 minutes on each side. These are the steaks turned after 2 minutes cooking on one side. Finally, cover each of the steaks with some of the caper and anchovy sauce you have prepared. Buon appetito!

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Sandal Ka Sharbat (Sandal Juice) Recipe

Ingredients

• 125 grams Sandal wood,powder,dust
• 1 1/2 kg sugar
• 1 1/2 Ltr rose water
• 50 ml fragrant water(roh kewra)
  

Directions

1. Soak the sandal wood's dust into rose water for 24 hours, then keep it on the fire.
2. When the water remains only 1 liter after heating take it out and strain to collect the dust.
3. Now add sugar into this water and heat or cook it again.
4. When it cooks to one third draw it and on cooling add fragrant water in it and fill it into bottles.
5. In this sugar 2 bottle sandal wood sharbat will be prepared.
   

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Sharbat-e-Falsa (Grewia Juice) Recipe

Ingredients:-

• 1 kg Falsay (washed)
• 1 Kg Suger
• Black salt pinch
• 3 Cups water
  

Method:-

1. Boil the falsay with 3 cups water. Strain through a medium fine sieve and extract all juice and pulp by pressing down with a spoon.
2. pour into a pan add sugar and cook till the sugar dissolves.
3. Cool and add juice of four lemons and black salt.
4. pour in freezer container and cover the freeze.
5. For one medium glass of juice use 1 tsp of frozen falsay and cold water with ice and siter.
6. Falsa pulp may also be served with ice cream.

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Mango Cheese (Mango Chease) Cake Recipe

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted
  

Filling:

• 3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
• 3 (8-ounce) packages cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
  

Serve with:
Sliced, peeled and pitted mangoes

Instructions:

For Crust:

1. Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
2. Stir cracker crumbs and sugar in medium bowl to blend.
   
3. Add melted butter and stir until evenly moistened.
   
4. Press crumb mixture firmly onto bottom (not sides) of prepared pan.
   
5. Bake until crust is set, about 12 minutes.
   
6. Cool completely. Maintain oven temperature.
   

For Filling:

1. Puree mangoes in processor until smooth.
   
2. Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake).
3. Beat cream cheese, sugar, and vanilla in large bowl until smooth.
   
4. Add eggs one at a time, beating well after each addition.
   
5. Add the reserved 2 cups mango puree and beat until well blended.
   
6. Pour filling over crust in pan.
7. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes.
   
8. Cool cake 1 hour. Refrigerate uncovered overnight.
   
9. Run small knife between cake and sides of pan to loosen.
   
10. Remove pan sides.
    
11. Transfer cake to platter.
    
12. Cut into wedges and serve with sliced mangoes.
    

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Lion's Head Soup Recipe

Ingredients

• 1 pound ground pork
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon monosodium glutamate (MSG) (optional)
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
  

Directions

1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

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Chinese Crepes (Jian Bing) Recipe

Ingredients

• 2 tablespoons millet flour
• 2 tablespoons soy milk
• 1/2 teaspoon vegetable oil
• 1 teaspoon water, if needed
• 1 tablespoon Chinese black bean sauce
• 1 teaspoon water
• 1/2 teaspoon Asian chile pepper sauce, or to taste
• 1 teaspoon water
• cooking spray
• 1 egg, beaten
• 1/2 green onion, sliced
• 1 tablespoon torn fresh cilantro leaves
• 2 whole crackers

Directions

1. Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
2. Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
3. Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
4. Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Notes:-

• For the crunchy filling, use any kind of savory cracker, a piece of crisp fried wonton skin, or a piece of fried pork rind.
• You can substitute all-purpose flour for millet flour, and regular milk for soy milk.

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Sardai (Thandai) Recipe

Ingredients:

• 1 – ½ ltr water
• 1 cup milk
• 2 cups sugar
• 1 tbsp almonds
• 1 tbsp watermelon seeds skinned
• ½ tbsp poppy seeds (khus khus / posto)
• ½ tbsp aniseed (saunf / mouri)
• 1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed)
• 1/2 tsp rosewater
• 1 tsp whole peppercorns, crushed
• 1/4 cup dried / fresh rose petals

Method:

1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside.
2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside.
3. Allow all the soaked items to stand for about 2 hours.
4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste.
5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl.
6. Add remaining water to the extract, press and try to extract more liquid.
7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid.
8. Add milk, sugar syrup and rosewater to the extracted liquid.
9. Add cardamom powder / crushed cardamom and mix well.
10. Crush the buds and leaves of Cannabis and mix in the thandai.
11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.

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Falooda (Faluda) Recipe

Ingredients

• 1 glass milk (skim to full)
• 1-2 ounce chinese noodles (or 1-2 falooda sev)
• 1 1/2 teaspoons rose water (or rooafzah)
• 1/2 teaspoon falooda seeds (or takmaria seeds) (optional)
• pista, kulfi or plain kulfi ice cream
  

Directions

1. Soak the Takmaria Seeds in water for at least 1 hour.
2. Boil the noodles/sev in water for about 15 minutes.
3. Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
4. Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.
5. Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).
6. Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!

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Coconut Sandwich Cookies with Cream Cheese Filling Recipe

Ingredients:

• 130g self-raising flour
• 60g unsalted butter
• 60g icing sugar
• 1 egg yolk
• 20g dessicated coconut
• egg yolk for brushing
  

Cream cheese filling:

• 100g cream cheese, at room temperature
• 30g unsalted butter, at room temperature
• 3 tbs icing sugar

Method:

1. In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.
2. Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.
3. Pre-heat the oven to 180 deg C.
4. Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.
5. Bake in preheated oven for 10 mins.
6. Let the cookies cool on wire rack while you prepare the cream cheese filling.
7. Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.
8. Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.

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Egg Salad Sandwich Recipe

Ingredients

• 6 eggs, hard boiled and peeled
• 2 tablespoons mayonnaise
• 1 teaspoon mustard
• Salt & Pepper
• 2 tomatoes, sliced
• Red onion slices
• 4 lettuce leaves
• Pickle slices
• 8 slices wheat bread

Method

Place peeled eggs into a bowl and mash with a fork. Add the mustard and mayonnaise. Season with salt and pepper. Mix well.

Toast the bread. Place 1/4 of the egg salad on one slice of bread. Top with the tomatoes. Season the tomatoes with salt and pepper. Top with sliced onion and sliced pickle. Finish with lettuce leaf and cover with remaining piece of bread. Enjoy!

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Egg Sandwich Filling Recipe

Ingredients

• 3 hard-boiled eggs
• 4 spring onions, finely chopped
• 1 tablespoon fresh chives or 1 teaspoon dried chives (heaped)
• 1/2 teaspoon butter
• 1 tablespoon mayonnaise or allergy-free mayonnaise

Directions

1. Peel eggs and chop roughly.

2. Chop spring onions very finely and use most of the green. I used up till the leaves spread.

3. Throw the eggs, spring onions, and chives in a bowl. Mash thoroughly with a fork.

4. Add the butter and mayonnaise and mix.

5. Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646) without the garlic or herbs.

6. The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.

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Sooji Ka Halwa (Suji Ka Halwa) Recipe

Ingredients

1 cup suji

1/2 cup ghee (make it less fat by adding a little less)

3/4 cup milk

1/2 cup sugar

nuts to decorate

How to make Suji Halwa

Heat ghee in a pan and mix the suji in. Keep stirring on low heat until suji becomes brown and the aroma fills the room.
Mix the milk and let dry.
Divide the suji into two parts and add the sugar equal to one part.
Mix well.
Garnish with chopped nuts of choice.
Serve with puri or just as a dessert in itself.

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