Tuscan Pasta

pasta of choice

5 oz garlic confit (150 g)

3.5 oz sun-dried tomatoes (100 g)

1 small hot pepper

5 oz cream (150 g)

2.8 oz spinach (80 g)

1.4 oz parmesan (40 g)

seasonings (salt, black pepper, paprika, Italian herbs)

pasta water

Blend garlic confit, sun-dried tomatoes, hot pepper, cream, spinach, parmesan & seasonings until smooth.

Add the sauce to a pan with hot pasta and pasta water.

Mix until silky & creamy 🤍

For garlic confit: cover peeled garlic with olive oil, add thyme or rosemary & bake at 350°F / 180°C for 45–50 min until soft and golden.

Egg Roll

For the Dough

Maida – 2 cups

Ghee – 1 tbsp

Sugar – 1 tbsp

Salt – to taste

Warm water – approx 1 to 1¼ cups

Oil – 1 tsp (for resting)

For the Paratha

Ghee – 1 tbsp (for layering each roll)

Maida – 1–2 tsp (for dusting)

Oil – 2–3 tbsp (for cooking)

For the Egg

Layer Eggs – 4 (1 per roll)

For the Filling

Onion – 1 large, thinly sliced

Cucumber – 1, thinly sliced

Green chillies – 2–3, finely chopped

Chilli sauce – 2–3 tbsp

Ketchup – 2–3 tbsp

Chaat masala – 1–2 tsp

Prepare the Dough In a bowl, mix maida, ghee, sugar, and salt. Add warm water gradually and knead into a soft dough. Transfer to a surface and knead for 4–5 minutes till smooth and elastic. Apply a little oil, cover, and let it rest for 30 minutes.

Make the Paratha Take a portion of dough and roll it into a thin roti. Apply ghee and sprinkle a little maida. Fold it like a paper fan, roll it into a coil, then flatten and roll again into a paratha. Cook on a hot tawa with oil till lightly crisp on both sides.

Add the Egg Layer Whisk one egg. Place the paratha back on the tawa, spread the egg on top, and cook. Flip so the egg side cooks properly and sticks to the paratha. Remove and keep aside.

Assemble the Roll Place the paratha on a plate. Add sliced onions, cucumber, green chillies. Drizzle chilli sauce and ketchup. Sprinkle chaat masala. Roll it tightly. Serve hot and enjoy this iconic street-style egg roll at home.

Badam Milk

Almond - 40

Milk - 4 cup

Saffron - 1/2 tsp, soaked in hot Water for 30 min

Cardamom Powder - 1/2 tsp

Nutmeg Powder - a pinch

Sugar

Rose essence

Soak the Almonds in hot Water for about 20 min. Blanch the Almonds and slice about 10 of them and keep aside. Place the remaining Almonds in a blender and grind to a smooth paste along with 2-3 tbsp. of Milk.

Bring the Milk to a rolling boil in a heavy bottom pot. Simmer the Milk on low heat for 10 - 12 minutes. Make sure you stir it intermittently to avoid burning and sticking at the bottom.

Slowly add the prepared Almond mixture to the Milk; stirring continuously until completely mixed through.

Add Saffron Water, Cardamom powder, Nutmeg powder, Sugar and Rose Essence. Stir well.

Simmer until Milk is reduced to about ¾ its original quantity.

Transfer to a serving pitcher and refrigerate until ready to serve.

When ready to serve pour into individual glasses and garnish with sliced Almonds and Saffron strands.