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Top with another slice of China Hex Nuts Manufacturers bread. Pour the cold coffee into the glass. Studies have shown that people above the age of 45 who hang out with friends and have a social life are much healthier than those who don’t. Pipe 15 cm lengths of dough into the oil, snipping with scissors.Transfer dough into a piping bag with a 8 mm star tip nozzle. Serve hot with chocolate Sauce!For the chocolate sauce, place it in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. And one important element of socialising is food.— The writer is a food and travel blogger.Heat oil over medium high in a wok or small but deep skillet, to 1700C, or until it takes 20 seconds for a small one centimetre cube of bread to turn golden.Cook for two or three minutes or until golden, rolling occasionally.If desired, sprinkle some oregano over the cheese. Add oil and water and mix until just combined — it should be a thick batter, like a wet sticky dough, not thin and watery.As we grow older, it happens many times, that we start spending less time with our friends.Close lid tightly, and blend until you have a smooth blend.Chef Nicky who runs a café, opposite a college in the heart of Chennai has many students who come as groups to the café.Serve immediately.DT26. Let cool while oil heats.Thinly slice up the tomatoes and mozzarella cheese.Top the bread with tomato slices, and finish off with slices of mozzarella. Store it for later)MethodSpread some of the pesto onto the multigrain bread slices. Do three to four per batch, makes eight to ten in total. In his words, “Friends that eat together, stay forever!” Caramel cold coffee, spanish churros and pesto sandwich are hot selling amongst what friends order at his café.Mix flour, baking powder and salt in a bowl.With Friendship Day just around the corner, we take a look at the most iconic bite-sized combinations ever! Caramel Cold Coffee There are some of those times, spent with close friends that are forever etched in our memories.Just like I have a friend for every occasion, I have a favourite food to go with it too!Caramel Cold CoffeeIngredients5 scoops of vanilla ice cream30 gm caramel sauce plus a little for garnish1 shot espresso (made with 1 tsp instant coffee powder and 50 ml boiling water)MethodTransfer all ingredients into a blender.Whether it is hanging out “just for fun” over a hot cup of coffee, or sorting through serious troubles, friends are with us through the thick and thin of every emotion that we go through, in the circle of life.Garnish a tall glass with caramel by pouring it on the walls of the glass with the help of a spoon. Enjoy!Pesto Tomato Mozzarella Grilled SandwichIngredientsA few slices of multi-grain bread2-3 tomatoes100 gm buffalo mozzarellaPesto SauceBlend basil leaves, cashews or pine nuts, olive oil, salt and pepper to taste (take 2:1 proportion of the leaves to the nuts.Remove onto paper towel lined plate to drain. Then roll in sugar.Brush both sides of the bread with a little olive oil, and grill on a frying pan or in a griller, until the bread is crisp and golden.Serve immediately!Spanish ChurrosIngredients Coating:55 gm caster sugar2 tsp ground cinnamonChurros150 gm plain white flour1 tsp baking powderPinch of salt1 tbsp olive oil or other neutral flavoured oil250 ml boiled water2 cups of oil for fryingChocolate sauce100 gm dark chocolate chips125 ml thickened cream (heavy cream)MethodCombine sugar and cinnamon in a shallow bowl, set aside

Samo Rice PulavSamo Rice Pulavingredients1 cup samo rice2 potatoes1/3 cup peanuts 3 green chilies, chopped1 tsp cumin Fasting salt or sendha namak to taste 2 tbsp ghee 1 tbsp lemon juice 1 tbsp coriander, finely choppedMethodWash samo rice and soak it in water for five minutes. When the peanuts turn brown in colour, add chopped green chillies and sauté.Lightly grease your palms and shape them as you like. Heat ghee in a pan, and add cumin and peanuts. Add saffron into one tablespoon milk till well broken and dissolved. Fry the peanuts on medium heat. Nutty ShrikhandNutty Shrikhand  ingredients4 cups full cream curd6 tbsp sugar 1 tbsp pistachio, coarsely chopped1 tbsp almonds, coarsely chopped1 tbsp cashews, coarsely chopped10 to 12 strands of saffron1 tbsp milkto garnish½ tbsp mixed nuts, coarsely chopped Few strands of saffron MethodTie curd in a clean muslin cloth, hang it in acool place for six to eight hours or overnight. Fry the rice for couple of minutes, then add water and salt. Serve hot with coriander chutney. Heat oil in a wok and gently fry the kebabs until golden brown, turning them occasionally. Drain the water and keep the rice aside.Remove the kebabs from oil and drain on paper napkin. Once the potatoes are half-cooked, add samo rice and mix well.Peel and dice the potatoes into small pieces. It takes nearly 20 minutes to cook this rice. Add this to the curd mixture. When the rice is done, add lemon juice to it and mix well.Transfer it in a bowl, add sugar and whip well till sugar has fully dissolved. Kebabingredients4 raw bananas, boiled and grated¼ cup rajgira flour4 tbsp roasted peanuts, 10mm hex nut Suppliers coarsely crushed3 green chillies, finely chopped1 tsp roasted cumin 2 tbsp coriander, finely chopped½ tsp black pepper powderFasting salt to tasteOil for deep fryingMethodIn a big bowl, mix boiled and mashed banana, rajgira flour, roasted peanut, green chillies, chopped coriander leaves, cumin seeds, black pepper powder and salt. Refrigerate for one to two hours before serving. Add the dry fruits and mix. Garnish with chopped coriander and serve hot with raita.To keep things interesting while fasting through Shravan, here are a few recipes guaranteed to make fasting a delicious experience!. Now add potatoes and fry for few more minutes. Let it cook until rice and potatoes are tender. Garnish with coarsely chopped nuts and saffron. Divide the banana dough into 10 parts. Untie the cloth, the curd should be cheesy and thick in consistency.

Serve aate ka halwa hot with slivered almonds, pistachios, chopped cashewnuts, raisins and broiled saffron strands.AvialIngredients 200 gm chopped pumpkin/kaddu200 gm chopped yam/suran200 gm chopped colocasia/arbi200gm chopped raw plantain100 gm chopped ash gourd/petha100 gm chopped gherkins/tendli100 gm chopped snake beans/chawli100 gm chopped cluster beans/gavar2 stalks of curry leaves/kadi patta100 gm grated coconut2 green chillies1 tsp cumin2-3 tbsp coconut oil200 gm beaten yogurt1 tsp turmeric powder3 cups water and salt to tasteMethodPreparing the veggies: l Chop all the veggies into finger-shaped batons.When semi-thick, switch off the flame.Stir and simmer for a minute and keep aside. COURTYARD _1. Baisakhi blessingsIngredients Whole wheat flour, coarse texture (mota atta) 100 gm l Pure ghee 5 tbsp l Sugar 8 tbsp l Hot water 250 ml l Saffron gm l Green cardamom powder tsp lAlmonds, blanched, peeled and slivered 1 tbsp l Pistachio nuts, blanched, peeled and slivered 1 tbsp l Cashewnuts, chopped 1 tbsp l Raisins (stems removed) 1 tbspFor GarnishingAlmonds, blanched, peeled and slivered 1 tsp l Pistachio nuts, blanched, peeled and slivered 1 tsp l Cashewnuts, chopped 1 tsp l Raisins, stems removed 1 tsp l Saffron, broiled gmMethodHeat ghee in a non-stick kadai, add whole wheat flour and cook, stirring continuously till colour changes and you get the aroma of roasted whole wheat flour.Pour hot oil into avial.Let it dissolve, do not caramelise or the halwa will give a burnt flavour.

The halwa will absorb water and continue to thicken quickly.Simmer veggies till they are fully cooked.When veggies are half-cooked, add turmeric and mix well.It’s new year celebrations across the country and here are some traditional recipes to make it a sumptuous celebration. Add hot water.Recipe by Executive Chef Manu Nair, Billionsmiles who owns Bonsouth, Southindies and Upsouth.After a minute, add ground coconut paste and mix well.Keep stirring, so that lumps are not formed.Add cardamom powder. In another pan, heat coconut oil.Recipe courtesy Pavan Chennam, executive chef, Courtyard and Fairfield Marriott. Add salt to water. Cook the veggies and curry leaves in water in a covered pan.jpg Hex Nuts Manufacturers It’s new year celebrations across the country and here are some traditional recipes to make it a sumptuous celebration.Once cooked, add beaten curd. Keep stirring to ensure even browning. Cover with lid for five minutes and serve hot.Continue to stir, so that no lumps are formed. Stir very carefully, as the mixture has the tendency to splutter.Grind coconut, green chillies and cumin with little water to a coarse paste.The atta should turn golden and give a good fragrance.Once the ghee oozes out, add sugar. Add dried fruits