Kesari

Ghee - 4 tbsp.

Cashew & Raisins - few

Rawa - 1 cup

Milk - 1/4 cup

Sugar - 1 1/2 cup

Cardamom Powder - 1 tsp

Kesari Color - a pinch

Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside.

Roast Rawa in the same pan until you get a good aroma.

Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps.

Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.

Add the remaining Ghee and keep stirring until Ghee is well incorporated into the Kesari and starts oozing out.

Remove from heat and transfer to the serving dish.

Garnish with fried Cashew and Raisins.

Pasta Salad with Peas and Pesto

For the Pesto:

• 1 cup packed fresh basil or mint (or combination), plus more for garnish

• 1 large garlic clove, roughly chopped (about 2 teaspoons)

• 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano

• 3 tablespoons chopped toasted walnuts or pine nuts, plus more for garnish

• 3 tablespoons fresh lemon juice, from 1 to 2 lemons

• 1/3 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

For the Salad:

• 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled

• 8 ounces (about 1 1/2 cups) frozen green peas, thawed

Directions

1. To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside.

2. In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.

Chicken Shashlik

https://www.youtube.com/watch?v=1xyp8Vlcfkc