The Art of Simplicity

1. In a bowl, add 1/4 cup of almonds, 1/4 cup cashews, 1/4 cup melon seeds, 1/4 cup pistachios, 4-5 cardamoms (choti elaichi), 1 tbs peppercorns(whole), 2 tbs poppy seeds, 3-4 strands of saffron, 2 tbs fennel seeds(saunf), 1/4 cup dried rose petals and then add 1 1/2 cups water and let it be soaked for 7-8 hrs. 2. Grind the soaked mixture and add 1/2 cup caster sugar to it and mix well. Blend chilled milk along with the paste (ratio- 3tbs thandai paste for every cup of milk) and its ready to be served. Garnish with dried rose petals/pistachios/saffron strands.  

 1. Marinate 500 gms of chicken(boneless pieces) with 1 beated egg, salt to taste, red chilli flakes and pepper powder, 1 tsp of soy sauce and 2 tbs of cornstarch and leave it for 30 mins. 2. Fry the chicken pieces on medium flame till they become tender(you can check it with the help of a knife). Prepare the sauce by adding a little oil to a wok and sauté half finely sliced onion, half finely sliced capsicum, whole red chillies, finely chopped garlic and ginger.  3. Add 2 tbs of dark soy sauce, 1tbs of vinegar, salt to taste, sweet chilli sauce, roasted peanuts and the chicken pieces. Mix thoroughly and then add some water and cornstarch slurry for a thick gravy.(green chillies is optional for extra spice).  4. Finish the dish by adding 1 tbs of honey and spring onions to it and then give it a good mix. Serve with steamed rice.

  1. Take a bowl and add half cup melted butter and one cup sugar and whisk with an electric beater. Add two eggs one by one and whisk till a smooth fluffy mixture is obtained. 2. Add one tbs of vanilla essence, half cup of dry fruits (any of your choice) and 1/4 cup tutti fruiti. Add one cup whole wheat flour(sieved) and 1tsp baking powder along with 1tsp baking soda and mix lightly using a spatula. 3. Add the batter into muffin liners(3/4 full) and decorate with nuts. Bake for 30 mins in a pre heated oven(180 degree celsius) and leave it for two hours to cool down before eating.

1. For the crust: Take 1 1/2 cups of all purpose flour, add 1 tsp salt and 1 tsp icing sugar and 100 gms of softened butter and whisk it in a food processer/ grinder for 30-40 seconds. Add 5-6 tbs of ice cold water and grind again for about 45 secs. Take the mixture and try assembling it with your hands, wrap it in a transparent sheet in the shape of a ball and refrigerate for 2 hrs. 2. After 2 hrs, unwrap the dough from the plastic, sprinkle lots of flour, give it a good knead and roll it over a flat surface with the help of a rolling pin and your hands; cover it on a 6-inch tart mould and knead the excess dough into a small ball. The left over dough needs to be rolled again for cutting the strips. Make small holes in the surface of the tart with a folk and bake it in the oven for 10 mins. 3. For the caramel sauce: In a thick bottom pan, add 2 tbs butter, 1 tbs flour, and cook it on medium flame for 1 min. Add 1/4 cup white sugar and 1/4 cup brown sugar to it and after 30 secs, add 1/...