• 11/2 cup fresh milk*
• 1 cup water
• 3 tbsp roasted semolina (leveled)
• 3-5 tbsp sugar, (around 3 tsp for 1 glass)
• A pinch of cardamom powder
• A pinch of salt
• 2 tsp ghee*
• 6-8 cashews and raisins*
• 3 Shallots, sliced thin*

1. In a deep small pan, pour in your milk and water and switch on the flame. 
2. Right away add in your semolina and mix well immediately so that no lumps are formed and add your salt, sugar and cardamom powder. 
3. While keeping an eye on the drink and stirring in between occasionally on Sim while you prepare your temper. 
4. In a small pan, add in your ghee and Sautee your Cashew and/raisins until just about it, not too brown. Transfer to another bowl. 
5. Now to the same ghee add in your shallots, thinely sliced and Sautee well and pour it into the drink that has been prepared and mix. 
6. Check if salt or sugar is required and you are done! 

Saffron Golden Lattè 

Ingredients: (makes for 1 person)

1. In a tea pot, pour the milk, add a pinch of turmeric and mix it.
2. Using a steel infuser ball or a small piece of clean cotton cloth or simply use a strainer once the ingredients have simmered well. Add the black pepper, cinnamon, clove, cardamom, and ginger and allow it to infuse in the milk.
3. Once comes to a boil, simmer for 2 minutes and pour to your mug and honey generously, mix well.
4. Add chopped almonds for a crunch and a pinch of Saffron and enjoy immediately!

• 8-10 Dates deseeded
• 2 cups Ice cold milk
• 5 - 6 tbsp oats
• Date syrup for styling
• Chocos/nuts for garnishing

1. Soak the dates in warm milk for 5-10 minutes.
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6. Whilst the dates soak, roast the oats on low until a beautiful aroma comes. Be careful not to burn it.
7. Next add the deseeded dates and oats along with the soaked milk in a blender and blend well.
8. Now add the rest of the milk and pulse.
9. Style your glasses by pouring the dates syrup and immediately pour the smoothie and garnish with nuts or chocos for a crunch!
10. Your healthy smoothie is ready!

• For extra thickness add in extra roasted oats at the final pulse.
• Try to use ice cold milk or you may add ice cubes, if so adjust the sweetness accordingly by adding honey or extra dates.
• Roast the oats well without burning on low flame. That's where the delicious taste comes from. 

• 5 tbsp rose syrup
• 1 cup chilled milk
• 1 cup cold milk
• 4 - 5 tbsp sugar
• 2 tbsp basil seeds (soaked in 2 tbsp water for 10-15 minutes)
• 3- 4 tbsp cooked falooda sev or vermicelli
• 6 tbsp cherry or strawberry jelly (prepared according to package instructions)
• 4 scoops vanilla or pista ice cream
• 6 tbsp chopped apple and banana
• 2 tbsp dried fig and almonds chopped
• 1 tbsp pome aril seeds
• 1 tbsp slivered pistachio, for garnish
• 1 strawberry, for garnish

1. In a tall glass, add you bloomed basil seeds.
2. Next, add your falooda sev or vermicelli and pour 1 tbsp rose syrup around the edges of the glass.
3. Now in a blender, pour 1 cup cold milk, add 2 tbsp rose syrup and sugar. Blend well and add the chilled ice milk to the blender and pulse for a second or two.
4. Add 3 tbsp jelly to the glass and pour in your prepared rose milk.
5. Next add a scoop of vanilla ice cream and add your fresh cut fruits.
6. Next add your dry fruits and almond and some pome aril seeds (anar seeds).
7. Scoop in a couple of tbsp of jelly and finally finish off with a scoop of ice cream. Garnished with slivered pistachio and pome aril seeds.

• Use Pistachio Ice cream for added nuts effect, I only had vanilla ice cream so used it.
• My mom suggests to add sago seeds instead of Chia seeds or along with it. 

Sparkling Strawberry Mocktail

Ingredients 

• 10-12 frozen Strawberries
• A few mint leaves
• 1-2 lemon, squeezed
• 1/2 cup simple syrup */ 1/4 cup sugar
• 2 Can Soda
• Ice, as required
• Fresh Strawberries for garnishing

Instructions :

1. In a bowl or Mason jar muddle up the mint leaves, lemon juice and sugar(if using).
2. 
3. Blitz the frozen Strawberries with the ice for 2-3 seconds.
4. Now to the Mason jar add the above mix, simple syrup (if sugar isn't being used) and more ice, if required.
5. Stir gently. Garnish with mint leaves and fresh Strawberries! Serve immediately and enjoy! 👌👌

• 1 tbsp basil seeds, soaked in water
• 2 tbsp Arrowroot powder, made into a slurry with some water
• 1/2 cup milk
• 1/2 cup coconut milk (store bought/ freshly squeezed)
• Cardamom powder, a pinch
• 4 - 5 tbsp Sugar
• A scoop of Vanilla Ice cream
• 1 tsp of toasted shredded coconut (for garnishing, optional)
• 2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional 

1. Boil and drain the sabudana pearls that has been soaked and set aside.
2. Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
3. Set the arrowroot custard aside to cool.
4. Blend the arrowroot Custard with coconut milk and chilled milk.
5. Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
6. Finally garnish with toasted, sweetened shredded coconut and enjoy!

• 2 ripe fresh bananas, frozen
• 6 - 8 ice cubes
• 4 tbsp sugar or more
• 3/4 cup milk
• Rose syrup

• In a mixer mix bananas, ice cubes, sugar and milk. 
• In a see through glass, pour the rose syrup at the edges and swirl it well and allwo gravity to do it work. 
• Immediately pour the thick banana milk shake into the decorated glass and enjoy! 😍
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• 1 cup Watermelon cubes
• 1 low fibrous mango, pureed
• 3 tsp Sugar
• 1 Lemon, slices
• Few Fresh Mint leaves
• 1 Can Soda
• Ice cubes

1. Chop the watermelon to cubes and set aside.
2. Puree the Mango and pour it to a tall tumbler.
3. Next add the watermelon cubes, the lemon slices, sugar, and tear the mint leaves and add to the tumbler.
4. Add some ice cubes. 
5. Pour the soda and enjoy! 

• 3 mysore banana (mashed with a tsp of sugar)/ Tender Coconut chunks
  
• 1/4 cup Aval (beaten rice)
• 1/2 cup Tender Coconut Pulp (store bought)
• 1/4 cup Almonds and Cashews, chopped
• Cardamom, a pinch
• 1/2 cup Milk
• 2 scoops Vanilla Ice cream
• Caramelized Coconut 
• Pistachios, slivered
  

Instructions :

• 2 Cups Whole Milk
• 1/4 Cup Cream
• 50 gms White Chocolate
• 2 tbsp Rooh Afza
• 1/4 Cup dairy whipped cream
• Dash of Vanilla Essence
• Sprinkles

1. In a small sauce pan, pour in your milk and cream.
2. Once it comes to a boil, drop in your chopped white chocolate, do not agitate for a minute.
3. Using a whisk, gently mix until the white chocolate mixes with the milk.
4. Next pour your Rooh Afza and mix.
5. Finally pour it into your favorite mug. 
6. Using a hand blender, whisk your whipping cream with a dash of vanilla essence and top it over the Rooh Afza Hot White chocolate.
7. And add in your favorite hot chocolate toppings like marmallows, sprinkles etc.

Ingredients :

• 2 Passion Fruit 
• 10-12 mint leaves
• 1/2 cup cold simple syrup *check tips
• Juice from 1 medium lemon
• Flaxseed (optional) *
• Ice cubes
• 2 cans of Club Soda 

Instructions :

Tips:

*Simple syrup is a mixture of equal quantities of sugar and water boiled and cooled to form a syrup. 

• 1/2 kg bone-in Beef
• 8-10 Kashmiri Red Chillies (soaked in hot water with vinegar )
• 1/4 cup Vinegar
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds 
• 1 tsp Whole Pepper 
• 4-5 cloves of Garlic
• 1 inch Ginger piece
• 1 tsp Mustard seeds
• 1 tsp coconut oil 
• 3 Cloves
• 1 Cinnamon stick
• 1 tsp Jaggery powder
• 1/4 tsp Turmeric powder
• Salt, as required 
• 2 tbsp Coconut oil 
• 1 Medium Onion, finely chopped 
• Curry leaves, optional
• Coriander leaves, to garnish 

1. Soak the dry Kashmiri Chillies in hot water (along with vinegar, optional) for 5-10 minutes.
2. Grind all the ingredients from the ingredients list until jaggery powder to a paste and add in coconut oil, turmeric powder, and salt as required & marinate the washed beef pieces and allow to marinate for 4 hours if possible. 
   
   
   
3. In a Dutch-oven or a heavy bottom pot, pour the coconut oil and sauté the finely chopped onions until translucent and add in your curry leaves. 
4. Add in the marinated beef and slow cook for around 60-90 minutes, giving a mix every 15 minutes so that nothing sticks on the bottom. 
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6. Once the meat is cooked tender, enjoy hot with paratha, naan or steamed rice! 

• 8-10 pcs Ladies Finger* , chopped into two inch pieces
• 1 small Potato, chopped into cubes
• 1/2 of a Carrot, chopped into one inch pieces 
• 1/2 Onion, thinly sliced
• 1/2 Tomato, chopped 
• 3 Green Chillies, slit
• 2 Sprigs of Curry leaves 
• Salt 
• Coconut Milk, preferably freshly squeezed **
• Cashew paste/ cubes *** (optional)
• 2+2 tbsp Coconut Oil

1. In a pan, pour the coconut oil and fry the ladies finger and season with salt and sauté for 3-4 minutes on high.
2. In another pot, pour the coconut oil and add in the sliced onion and sauté, once translucent, add in the green Chillies and curry leaves and sauté. 
3. Next, add in your chopped tomatoes and close lid and allow the tomatoes to cook well, once mashy, add in the carrots and potatoes and add in salt and pour in 1/4 cup of water and close the lid and  allow the veggies to cook well. 
4. Finally add in the coconut milk, and once it starts to bubble from the sides, add in your cashew cubes (optional, for thickening and added flavor). 
5. Enjoy hot with freshly made Chappati and your choice of sides. 

• *Make sure you get the tender ones, you can check this by breaking off the tip of the ladies finger, if it easily breaks apart, these are tender ladies finger 
• ** If using fresh coconut milk, do not over boil, if may curdle, once the curry starts bubbling from the sides, the curry is done, you may switch off the flame. 
• Also if using Coconut Milk powder, mix 7-8 tbsp to 1 cup of milk 
• *** Soak cashews for 5 minutes in hot water and grinding it to a paste with a dash of milk or water and pouring it into molds and storing in the freezer