China Wet Water Flushable Wipes

Pour into individual kulfi moulds and place them in the freezer to set. Fold it to serve.MethodMix together flour, warm ghee, salt and knead.— Recipe courtesy Master Chef Sanjeev KapoorGujiya & DabeliIngredientsWhole wheat flour 220 gmGhee 10 gmSalt to tasteWater 120 mlKhoya 200 gmRaisins 20 gmCashewnuts 20 gmAlmonds 20 gmSugar 50 gmCardamom powder 5 gmOil to frySilver Leaf 1 no. Cool.Cut dough and roll to flatten it. Clean betel leaf, top with gulkand, dry fruits, sabza seeds, dash of rose syrup and pinch of hemp leaf. Put stuffing inside the maida and flatten like a chapati. Serve with milk.Mithi RotiIngredients1/2 kg maida1/2 kg lentil1tsp cardamom1tsp ghee1/2 kg jaggery100 ml oilSalt to taste1 litre milkMethodMake soft dough with maida. Shallow fry it in ghee.Heat oil and butter in a pan, cook the pav bun on slow flame on both sides. Allow it to coolAdd chopped onion, grated coconut and coriander and mix wellSlit pav bunPlace boiled potatoes mixture in the pav and add sev, close bun.

Recipes courtesy Chef Ram Mohan, Howard Johnson Bengaluru, HebbalThandai1 cup milk ,5 pieces almond1/2 tbsp poppy seeds1/2 tbsp fennel seeds2 pieces green cardamom5 pieces whole black pepper1-1/2 tbsp sugarGarnish with saffronBlend the ingredients, strain and serve chilled— Recipe courtesy Chef Wahid, Indian KitchenBadam Pista KulfiIngredients12-15 almonds (badam), coarsely ground15-20 pistachios, coarsely ground1½ litres milkA pinch of saffron4 tbsp Sugarfree Natura or ½ cup sugar¼ cup khoya/mawa, gratedMethodHeat milk in a thick-bottomed non-stick pan. Stuff with above mix and keep asideCut into desired shapes and deep fry until golden brownGarnish with silver leafDabeliIngredientsDabeli Masala 50 gmFor sweet tamarind chutney 20 gmBoiled potatoes 75 gmSalt to tasteChopped coriander 10 gmGrated coconut 10 gmPomogranate 10 gmPav bread 4Garlic chutney 10 Spunbond Nonwoven fabric gmChopped onions 10 gmMasala peanuts 10 gmSev 10 gmButter 20 gmMethodHeat oil in a pan, add dabeli masala, sweet chutney, boiled mashed potatoes and cook until golden brownAdd little water and salt.

Soak lentil, and make it into dough with jaggery and cardamom. Cook for three to four minutes, stirring continuously.Unmould and serve immediately. Serve Dabeli with mint or sweet chutneyRecipes courtesy Chef Rayomund Pardiwalla, Executive Chef, Movenpick Hotel and Spa Bangalore.Add khoya/mawa and mix well. Cut into equal parts and rest dough. Take pan off the heat, and set aside to cool.Paan GulkandIngredients6-7 betel leaves (paan)1 num Hemp leaves1/2 tbsp sabza seeds1 tbsp rose syrup4 tbsp gulkand3 tbsp mixed dry fruits10 red cherriesMethodPut the hemp leaf to dry, make into powder.Heat ghee, saute dry fruits and nuts till golden brownAdd grated khoya and cook furtherAdd powdered sugar and switch off flame. When the milk begins to boil, add the saffron, lower the heat and simmer, stirring continuously till the milk is reduced by half.Add Sugarfree Natura or sugar with almonds and pistachios, mix well