Stay calm and eat cool

Gulakand
(Courtesy homemaker Darshana Kanitkar)
Ingredients
>>u00a0Rose flower petals of 5-6 roses (of the same colour)
>>u00a0Two litres of water
>>u00a0Sugar

Method
>>u00a0Take a large vessel filled with water.
>>u00a0Dip the rose petals in the vessel and wash them gently so that dust and other materials wash out and settle down in the bottom.
>>u00a0Spread the rose leaves on cotton cloth and keep away from sunlight for 30-40 minutes.
>>u00a0Lay 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.
>>u00a0Now put the vessel in direct sunlight and cover the vessel with a thin cloth.
>>u00a0Bring the vessel in the room and try to mesh the material of the vessel.
>>u00a0On the next day, put the vessel in sunlight and bring it inside in the evening. Repeat the process for 8 to 10 days.
>>u00a0The 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 -u00a0Blue Diamond)
Ingredients
>>u00a01 glass of fresh tender coconut water
>>u00a0A dash of honey
>>u00a01/4th tbs wheatgrass powder
>>u00a01/4th tbs basil seeds

Method
>>u00a0Mix a dash of honey to chilled tender coconut water.
>>u00a0Add wheatgrass powder and pre-soaked basil seeds. Mix together and serve chilled.
Benefits
>>u00a0Tender coconut water and basil seeds have a cooling effect on the body.
>>u00a0Wheatgrass provides fiber.

Asian fish with noodles
(Courtesy Sheldon Engineer, Executive Chef, Cocoparra)
Ingredients
>>u00a0200 gm fish
>>u00a015 gm garlic
>>u00a020 gm ginger
>>u00a020 gm onion
>>u00a020 gm carrot
>>u00a020 gm fresh coriander
>>u00a0Juice of 1 lemon
>>u00a080 gm rice/egg noodles
>>u00a040 ml sweet soy sauce
>>u00a02 or 3 Thai red chillies

Method
>>u00a0Saute the onions, garlic, ginger and carrots in a pan and saute the noodles in the same pan.
>>u00a0Add sweet soy sauce, Thai red chillies, lemon and coriander.
>>u00a0Mix 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.u00a0