(Courtesy homemaker Darshana Kanitkar)
>> Rose flower petals of 5-6 roses (of the same colour)
>> Two litres of water
>> Take a large vessel filled with water.
>> Dip the rose petals in the vessel and wash them gently so that dust and other materials wash out and settle down in the bottom.
>> Spread the rose leaves on cotton cloth and keep away from sunlight for 30-40 minutes.
>> Lay down a thin layer of sugar on the bottom of another vessel followed by a layer of rose leaves, a second layer of sugar and rose leaves, a third layer of sugar and layer of rose leaves. Repeat the process till the vessel is full.
>> Now put the vessel in direct sunlight and cover the vessel with a thin cloth.
>> Bring the vessel in the room and try to mesh the material of the vessel.
>> On the next day, put the vessel in sunlight and bring it inside in the evening. Repeat the process for 8 to 10 days.
>> The Gulkand is now ready. Preserve this in a glass jar and take one spoon daily with a glass of milk.
Tender Coconut and Wheat Grass Juice
(Courtesy Chef Sachin Joshi, Executive Chef, Vivanta by Taj - Blue Diamond)
>> 1 glass of fresh tender coconut water
>> A dash of honey
>> 1/4th tbs wheatgrass powder
>> 1/4th tbs basil seeds
>> Mix a dash of honey to chilled tender coconut water.
>> Add wheatgrass powder and pre-soaked basil seeds. Mix together and serve chilled.
>> Tender coconut water and basil seeds have a cooling effect on the body.
>> Wheatgrass provides fiber.
Asian fish with noodles
(Courtesy Sheldon Engineer, Executive Chef, Cocoparra)
>> 200 gm fish
>> 15 gm garlic
>> 20 gm ginger
>> 20 gm onion
>> 20 gm carrot
>> 20 gm fresh coriander
>> Juice of 1 lemon
>> 80 gm rice/egg noodles
>> 40 ml sweet soy sauce
>> 2 or 3 Thai red chillies
>> Saute the onions, garlic, ginger and carrots in a pan and saute the noodles in the same pan.
>> Add sweet soy sauce, Thai red chillies, lemon and coriander.
>> Mix it all together and place on a plate.
>> Marinate the fish separately; place on top of the noodles. The dish is ready to be served.
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