Thandai

Almonds - 1/2 cup

Cashews - 1/2 cup

Pistachios - 1/2 cup

Melon seeds - 2 tbsp.

Peppercorns - 10

Fennel seeds - 1 1/2 tbsp.

Cinnamon stick - 1

Poppy seeds - 1 1/2 tbsp.

Cardamoms - 4

Rose petals - 2 tbsp.

Milk - 4 1/2 cups

Saffron - 1 tsp soaked in 1/4 cup warm milk

Sugar - 1/2 cup

In a large bowl, combine almonds, cashews, pistachios, melon seeds, peppercorns, fennel seeds, cinnamon, poppy seeds, cardamoms, rose petals, and add enough water to cover the nuts. Soak for at least 2 hours or overnight for optimal results. Drain thoroughly, reserving the soaking water.

Peel the soaked almonds and then place the drained nuts in a blender with 3/4 cup of the soaking water. Blend until smooth.

Add milk to this paste along with the saffron-milk mixture and sugar; blend until creamy and smooth.

Refrigerate the milk for at least 3 hours.

Serve chilled in individual glasses, garnished with chopped nuts and saffron strands.

Aloo Methi

Oil – 2 tbsp.

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Garam masala powder – 1/4 tsp

Salt

Fenugreek leaves – 1 bunch

Heat oil in a medium-sized pan. Temper cumin seeds.

Add the potatoes and season with turmeric, chili powder, garam masala powder, and required salt. Stir well and cook covered for 5 min.

Add fenugreek leaves and continue cooking covered for another 5 min or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.