Method: Mix honey, orange juice oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a bowl and store it aside in an air-tight container. Put apple, banana, and avocado and add juice from one lemon to ensure that the fruit does not change color. The mix the fruit, raisins, and nuts in another bowl. Now put the dressing and gently mix them all.
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/4 teaspoon salt
- 1/4 teaspoon prepared mustard
- 1 apple, cored and diced
- 1 banana, sliced
- 1 avocado, peeled and sliced
- 1 (11-ounce) can mandarin oranges, drained
- 1/3 cup Saffron honey
- 1/4 cup orange juice
- 1/4 cup canola oil
- 1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
- 1 1/2 teaspoons poppy seeds
Method: Place a bowl on the gas and put the sprouts in boiling water. Let the sprouts be there and once it gets warm drain the water. Mix Honey, lime juice, salt, cumin powder and black pepper powder in a bowl and keep aside. In another bowl mix diced fruits, boiled sprouts and spring onions, and keep it in refrigerator for 15 mins. Add the ingredients from the other mixture and mix well. Serve chilled and garnish it with fresh coriander.
- Mixed sprouts – 1 cup
- Mixed fruits (apple, banana, pear, orange, pineapple, pomegranate) – 1 ½ cup
- Cumin powder – ½ tsp
- Black pepper – ½ tsp
- Salt – to taste
- Spring onions (finely chopped) – ½ cup
- Lime juice – ½ tsp
- Jamun Honey – 2 tbsp
- Coriander leaves (finely chopped) – 2 tsp
Method: Mix cucumber, chopped coriander and red onion and toss well. To this add vinegar, olive oil, garlic and honey and mix it by rigorous whisking. Add this to the salad and mix gently. Garnish with sesame seeds just before serving.
- 1 large cucumber, thinly sliced
- 1/2 a small onion, thinly sliced
- 1 tsp of sesame seeds, toasted
- 2 tsp of coriander, chopped
- 1 clove of garlic, grated
- 2 tbsp of vinegar
2 1/2 tsp of olive oil
- 1 tsp of Premium Kashmir Honey
Preparation Time: 5 mins. Cooking Time: 5 mins. Serves: 2
Method: Preheat the oven to 180-200 degrees C. Cut the pumpkin, clear the seeds and to the cut side place some olive oil, salt and pepper. Poke the red chilly and place it inside the pumpkin with mint. Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast. Take the tray out and allow it to cool. Take the pumpkin skin out and to this add onion, garlic and 1 cup of chicken stock and blend the mixture. Take a pan, heat it and add rest of the chicken stock, honey and cream. Make the masala with finely chopped red chilly, lemon zest, some lemon juice, some extra virgin olive oil, salt and pepper. Season it as per the taste and serve.
- Half a pumpkin, split in two
- 2 tbsp of Ginger Honey
- 1 cup cream
- 1 bulb of garlic, skin removed
- 1 onion
- 2 liter chicken stock
- Olive oil
- Salt and pepper
- 2 red chillies
- 1 deseeded and finely chopped
- Juice of 2 lemons
- Zest of one lemon
- Extra virgin olive
- Handful of mint
Preparation Time: 15 mins Cooking Time: 45 mins Serves: 10
Method: Peel and cut the carrots, onion and garlic so as to use them for soup. In a heavy bottom pot saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add garlic, saute it and add water carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Let this cool. After cooling take a blender and blend the soup in portions. Once done put everything to the pot and now boil it till it becomes thick and gets a good consistency. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.
12 medium carrots
- 1 yellow onion
- 2 garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 4 cups water
- 2 tsp grated fresh ginger, Salt
- 3 tbsp Premium Kashmir Honey
Cooking Time: 1 hour. Serves: 4
Method:Firstly mix cauliflower, tomato puree, onion paste, ginger garlic paste, salt honey, turmeric powder, red chilli powder, cumin powder and mustard oil together in a bowl. Set this aside for an hour. Meanwhile heat ghee in a wok and add cumin seeds. Once they start to splutter add black and green cardamom, cloves, cinnamon, bay leaves. To this add the marinated cauliflower and saute on low flame for couple of minutes. Cook this till it is completely done (half an hour or so) and serve.
- 1 Cauliflower florets
- 2 large Tomato, pureed
- 1 large Onion ,pureed
- 2 tsp Ginger-garlic paste, Salt to taste
- 2 tbsp Premium Kashmir Honey
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- 1 tsp Cumin powder
- 2 tbsp Mustard oil
- 1 tbsp Ghee
- 1 tsp Cumin seeds,
- 2 Black cardamom,
- 2 small Green cardamom,
- 3 Clove,
- 1 inch stick Cinnamon,
- 2 Bay leaves
Method: Add all the vegetables and olive oil in a bowl and set aside. Meanwhile preheat the oven to 375 degrees. Heat the honey slightly to make it easily pour on the vegetables. Mix the honey with the set aside vegetables and place it on the foiled baking sheet. Bake this for over 30 minutes. In between don’t forget to flip the vegetables so that they bake evenly. Once done remove the vegetables and gently mix salt to it.
- 1 cup halved brussels sprouts
- 1 and 1/2 cups cubed squash/zuchinni
- 8 white asparagus stalks cut in half
- 1 cup mushrooms
- 3 large carrots
- 1/2 cauliflower head
- 2 tbsp Sub Himalayan Honey
- 1/4 cup olive oil
Preparation Time: 10 mins Cooking Time: 30 mins Serves: 3-4
Method: Grate the amlas after thoroughly washing them. Squeeze the excess juice and keep it aside. To this add the honey and almonds in a bowl. Butter the bread slices and grill them till they become light brown. To this apply the mixture and place another slice on it. Cut the edges if want and also cut the sandwich in any desired shape and serve.
Method: Combine cornflour, salt, pepper, egg and enough water and make batter of a medium consistency. Heat the oil in a wok, dip the cauliflower in the batter and deep fry on slow flame till it becomes crisp and brown. Remove it and place it on tissue paper. Meanwhile mix honey, butter and lemon juice. Mix the gobi in this before you serve and heat it on high flame. Garnish with sesame seeds and serve hot.
Method: Keep the water to boil and add carrots to it. Take them out once they are tender and drain the water completely. Keep carrot, parsley, and remaining ingredients in a large bowl and mix gently.
- 1 1/2 quarts water
- 5 cups thinly sliced carrots
- 3 tablespoons chopped fresh parsley
- 2 tablespoons Jujube Honey
- 1/2 teaspoon salt
- 1/2 teaspoon grated orange rind
- 1/4 teaspoon freshly ground black pepper
Method: Take a non-stick pan and put about 2 tsps of oil to it. Cut the cottage cheese into 2 thick slices. Add green cardamoms, cloves, cinnamon, garlic and ginger to the oil. On a low flame saute it for 2 minutes. To this add green chillies. Meanwhile cook the tomato puree separately till it becomes bit thick and add the masala prepared earlier. Heat the remaining oil in a grill pan and place the paneer slices on it. to this sprinkle some salt, red chilli powder and grill both the sides until brown. Add coriander leaves to the tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoorimethi and honey and mix well. Take the paneer slices and cut them in cubes. Add the cubes to the prepared gravy. Before serving add little milk and mix.
- 200 gm Paneer (cottage cheese)
- 4 tsp Oil
- 4 Green cardamoms
- 6 Clovesm
- 2 inch stick Cinnamon
- 7-8 cloves Garlic,crushed
- 1 1/2 inch piece Ginger,chopped
- 2 Green chillies,chopped
- 3 cups Fresh tomato puree, Salt to taste
- 1 1/2 tsp Kashmiri red chilli powder
- 3 tbsp Fresh coriander leaves,chopped
- 1 tsp Garam masala powder
- 1 sp Dried fenugreek leaves (kasoorimethi)
- 2 tbsp Jujube Honey
- 1/4 cup Skimmed milk.
Preparation Time: 20 mins. Cooking Time: 30 mins. Serves: 4
Method: Melt the butter on low flame in a large pan along with sugar and syrup till runny. Add the oats and ensure that all of them are well-coated. Pour into a 20 x 30-cm tray lined with baking parchment. Level out the mix with a spatula. Bake in a preheated oven at 160 C for 25 to 35 minutes. (These should look seriously under-baked—that's the point. When they are done, if you grip the pan and give it a little wobble, it will look uncooked, and that’s perfect.) Cover it up and leave until it gets completely cold. Then turn them down and cut into desired shapes.
Method: Cut the tomatoes into big pieces and pressure cook it along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Keep it aside to cool. Blend the mixture in a blender and strain. Take a pan, heat the butter and add garlic, ginger paste and 2 tbsps of water. Cook it for a minute. To this add pureed tomatoes and cook for two to three minutes. Heat the kasoorimethi on a tawa and crush it. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute. Put the crushed kasoorimethi and garam masala. Mix well and cook for a while. Add cream when you are about to serve.
- 12 large Tomatoes, Salt to taste
- 1 tbsp Kashmiri red chilli powder
- 1 inch piece Ginger,roughly chopped
- 1/4 cup Butter
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1/2 tsp Kasoorimethi
- 2 tbsp Ginger Honey
- 1 tsp Garam masala powder
- 1 cup Fresh cream
Preparation Time: 15 mins. Cooking Time: 30 mins. Serves: 4
Method: Preheat oven to 350°F. Line the muffin pans with papers or spray them. Combine and blend all the ingredients well. Fill the muffin pans with small amount of batter. Bake for 25 minutes and once you remove half of them and keep them in an air-tight container. Take the rest and freeze them. Defrost in microwave. Use veggies (3 cups) of your choice and make sure that they are of a thick consistency as applesauce.
2 cups whole wheat flour
2 12 tbsps soy flour
1 tsp baking soda
14 tsp salt
14 cup unsalted butter (softened)
13 cup brown sugar (or other sweetener)
2 12 tbsps Sheesham Honey
1 egg 3 cups vegetables
1 tsp vanilla 2 tsps cinnamon
Method: Mix yogurt, honey and cinnamon and blend. Place bowl on platter and surround with fruit and serve.
- 2 cups vanilla yogurt
- 1/2 cup Mango Honey
- 1 tsp ground cinnamon
- Assorted fresh fruit (such as apples, bananas, pineapple and/or strawberries)
- Cut into wedges or bite-size pieces
Preparation Time: 5 mins Cooking Time: 5 mins Serves: 2
Method: Wash and cook the potatoes until tender and drain. Melt butter in a large pan and stir in water, honey, salt and pepper. Add potatoes and cook for about 10-12 minutes until they become brown. Stir occasionally. Serve hot.
- 1 kg potatoes - peeled and quartered
- salted water - to cover potatoes
- 1/2 cup butter, 1/4 cup water
- 2 tbsp Thulasi Honey
- 1 tsp salt
- 1/4 tsp pepper
Preparation Time: 10 mins Cooking Time: 1 hour Serves: 6
Method: Melt the butter in warm milk and stir the honey. Cool it to about 100 degrees and then stir yeast, salt, and 4 cups of the flour. Add the flour if needed till it pulls away easily from the sides of the bowl. Roll and keep the dough aside by covering it for almost one or one and half hours. Then split the dough into 16 flat balls and flatten it into small discs. Cook on a griddle or skillet on low flame and serve.
Method: Roast the daliya and wheat flour in separate pans and keep it cool off. Meanwhile prepare the sugary syrup with jaggery and water until it reaches one string consistency. Combine the roasted daliya and wheat flour and the sugary syrup well. Add Honey, grated coconut and crushed peanuts and mix well. Serve with warm milk.
Method: Preheat the oven to 400 degrees. Add all of the other ingredients and stir well until everything is properly mixed. Take muffin pans and spray them with non-stick spray. Fill these with the mixture. Fill only half of the pans and bake for about 15 minutes or until a golden brown colour.
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 1/2 cup sugar
- 1 tsp salt
- 1 cup milk
- 2 large eggs
- 1/2 stick unsalted butter, melted
- 1/4 cup Premium Kashmir Honey
Cooking Time: 20 mins. Serves: 2.
Method: Take a big bowl and mash the cornflakes in butter. Spread these in a greased baking dish like a crust. Place a bowl and allow it to freeze. On the other side mix hung curd to grated paneer. Now mix lemon rind, Honey, walnut and whipped cream in the paneer – hung curd mixture. Mix gelatin in little warm water and then add the mixture to this. Spread this on the cornflake crust and place in the freezer. Once it is set spread a thin layer of honey and jam on it. Sprinkle coconut powder and garnish with cherries. Cut in desired shape and serve.
- Cornflakes – 200g
- Hung Curd – 200g
- Butter – 75g
- Paneer – 200g
- Sub Himalayan Honey – Half a bowl
- Lemon rind – half a spoon
- Veg Gelatin - 1 table spoon
- Warm water – half a cup
- Walnut (finely chopped) – half a bowl
- Mixed fruit jam – half a cup
- Coconut powder – half a cup
- Cherry – for garnishing
- Whipped cream – half a cup
Method: Mix potato fingers, oil, red chilli powder, tomato sauce, crushed garlic and salt. Shake them well. Take a baking dish, grease it and spread this and bake at 200 degrees C for 35-40 minutes. Turn the potato fingers once during the baking. If not you can also deep fry the potato fingers and keep aside on tissue paper. Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few seconds. Add red chilli paste, tomato sauce and vinegar to this and mix well. Add the baked potatoes, honey and toss for a minute on medium-high flame. Turn off heat. Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves.
- 3 potatoes, peeled and cut into fingers like for french fries
- 2 crushed garlic cloves
- 1 tsp red chilli pwd
- 2 tsps tomato sauce, salt to taste
- 1 1/2 tbsps oil
Preparation Time: 20 mins, Cooking Time: 25 mins, Serves: 4
Method: Mix eggs, milk, honey and salt. Apply this nicely on the bread. Melt butter on a skillet and fry the bread slice until light brown on both sides.
Method: Take bread slice and cut the edges. Cut them into triangular shapes and apply smooth butter on each side. Add pepper and salt to corn kernels and mix well. Spread a layer of spinach and then add a layer of corn. Add honey to this. Now put some oil on a pan and heat the bread on both sides. Have with fresh tea.
Method: Take a big frying pan and place the brown sugar, honey and butter. Mix on a low flame till the sugar is completely dissolved and the solution is all bubbly. Turn heat off and add the popcorn to the pan. Mix well until every corn is well-coated. Lay on a tray and allow it to cool.
Method: Sprinkle salt and turmeric to paneer and keep aside for 20 minutes. Take a wok and heat the olive oil. Add garlic and saute for couple of seconds. Add honey and lemon juice. Mix well. Once it thickens add paneer. Add more honey or lime juice to suit the season. Add some lemon zest. Add some chopped parsley or coriander. Garnish with some lemon juice and coriander.
- 1 cup paneer, cut in cubes
- 1/2 tsp salt
- 1/2 turmeric powder
- 1/2 tsp olive oil
- 1/2 tsp garlic, finely chopped
- 1/4 tbsp Thulasi Honey
- 1 lemon, juice
- A pinch of salt and pepper
- A pinch grated lemon zest
- A pinch of chopped parsley or coriander
Preparation Time: 20 mins Cooking Time: 20 mins Serves: 4
Method: Take half cup of berries and make a puree. In a saucepan melt the butter on a medium flame. Add honey and boil for couple of minutes. Add the puree to this. Once it thickens set it aside to warm. Place 2 waffles and top one waffle with 1/4 cup fresh berries. Spread with 1/4 of syrup and top sandwich with remaining waffle.
Method: In a large bowl sieve bean and add honey, salt, lemon juice, turmeric, ginger-green chilli paste, refined oil and water to make a smooth batter. Add soda to this batter and microwave it for 5-7 minutes. If you are making it in pressure-cooker then put some water and bring the water to boil. Simultaneously take a plate, grease it and pour the batter in it and keep it in the cooker without placing the weight. Keep the flame high and steam for 5 minutes. Turn off and allow it to cool. Cut them in desires shapes. For tempering, take a small pan and add mustard seeds. Once they splutter add cumin seeds, hing, green chillies and curry leaves. Add water, salt, honey and let it come to a boil. Turn off the heat and add lemon juice. Pour the tempering on the dhokla pieces and let it cool. Garnish with grated coconut and coriander.
For Dhokla batter:
- Besan – 1 cup
- Sheesham Honey – 1 tbsp
- Salt – 1 tsp or as per taste
- Lemon juice – 2 tbsp
- Turmeric – ¼ tsp
- Ginger-Green chilli paste – 1 tbsp
- Refined oil – 1 tbsp
- Water – 1 cup
- Soda – 1 tsp
- Refined oil – 1 tbsp
- Asafoetida (Hing) – 1/4 tsp
- Black mustard seeds – 1 tsp
- Salt – ½ tsp
- Curry leaves – 10-12 leaves
- Green chillies (slit) – 4-5 nos.
- Lemon juice – 1 tbsp
- Ginger Honey – 1 tbsp
- Water – ½ cup
- Grated coconut – 2 tbsp
- Coriander leaves (finely chopped) – 2 tbsp
Method: Take a non-stick pan and heat the oil. Put garlic, ginger and chilli and roast it for about a minute’s time. To this add the eight ounces of noodles. Keep stirring to ensure that it doesn’t stick to the bottom. Add onions and stir-fry for 1-2 minutes until it turns pink. To this now further add honey, lemon juice and soy sauce. Allow it to bubble up. Serve it immediately with some coriander to garnish.
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 medium onion finely chopped
- 1 inch freshly grated ginger
- 1-2 red or green chillies, deseeded and chopped
- 2 tbsp Ginger Honey
- 1 cup Chinese egg noodles
- juice of 1 lemon
- 1 tbsp soy sauce
- chopped fresh coriander
Time: 10 mins. Cooking Time: 15 mins. Serves: 4
Method: Take a non-stick pan and heat the oil. Combine all the ingredients and add chicken at the last. Keep aside the coriander for garnishing. Add this to the pan and cook until it is thoroughly cooked. The dish must turn brown. Garnish it with coriander and serve.
- 4 tbsp Cooking Oil
- 500 gm Chicken (cubed)
- 2 tbsp Thulasi Honey
- 1 tbsp Lemon Rind (grated)
- 1/3 cup Lemon Juice
- 1 tbsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Red Chili Powder, Salt and Pepper to taste
- 2 tbsp Coriander Leaves (finely chopped)
Preparation Time: 10 mins. Cooking Time: 25 mins. Serves: 5
Method: Preheat oven to 375 degrees. Grease a large pan with cooking spray and place the chicken in it. Meanwhile take another bowl and combine all the other ingredients except the orange zest and mix well. Pour the mixture over the chicken. Cover the chicken and bake it for 20 minutes after covering it with an aluminium foil. Turn the chicken and bake for another 20 minutes or until the chicken juice becomes clear. Take it out and sprinkle it with orange zest.
- 6 Chicken Breasts (boneless & skinless)
- 1/2 cup Sub Himalayan Honey
- 1/2 cup Orange Juice
- 2 tbsp Lemon Juice
- Salt and Pepper to taste
- Red Chili Flakes (crushed)
- Orange Zest (for garnishing)
Preparation Time: 10 mins. Cooking Time: 45 mins. Serves: 4
Method: For the tacos whisk 1/2 cup lime juice, 1 tbsp oil, and chili powder. Add shrimp. Preheat one side of the grill to medium-high and the other side to medium-low. Whisk together mayonnaise, chipotle's, honey, and 1 tsp lime juice for the sauce. Season with salt and set aside. Combine cabbage, scallions, cilantro, 1 tbsp oil, and vinegar for the slaw. Set this aside. Wrap tortillas in foil. Thread shrimp onto 4 metal or soaked bamboo skewers. Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side. Take out the tortillas and skewers from the grill. Divide slaw and shrimp among 8 tortillas; drizzle with sauce.
For the Shrimp Tacos:
- 1/2 cup fresh lime juice
- 1 tbsp olive oil
- 2 tsp chili powder
- 500 gms large shrimp, peeled and deveined (24)
- 8 flour tortillas
For the Chipotle Sauce:
- 1/2 cup mayonnaise or sour cream
- 1 1/2 tsp minced chipotle chilies in adobo sauce
- 1 1/2 tsp Thulasi Honey
- 1 tsp fresh lime juice
- Salt to taste
For the Red Slaw:
- 4 cup shredded red cabbage
- 1/2 cup sliced scallions
- 1/2 cup chopped fresh cilantro
- 1 tbsp olive oil
- 1 tbsp distilled white vinegar, Salt to taste
Preparation Time: 20 mins Cooking Time: 25 mins Serves: 4
Method: Combine honey, lime juice, lime peel, garlic, salt and ground black pepper. Coat the chicken wings in the flour by placing it on a plastic bag. In another deep bottom pan fry the chicken wings until it is completely cooked. Place these in the honey and lime mixture and toss to coat well.
- 18 Whole chicken wings, split
- 1/4 Cup Jujube Honey
- 2 tbsp Fresh lime juice
- 1 tbsp Grated lime zest
- 1 clove Garlic, minced
- 1/4 tsp Salt
- 1/4 tsp Ground black pepper
- 1/2 Cup all-purpose flour
- 2 Quarters Vegetable oil for frying
Preparation Time: 10 mins Cooking Time: 25 mins Serves: 8
Method: Mix cilantro, garlic, honey, and lime juice in a pan on low flame. Heat honey for few minutes so that it becomes easy to mix it. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes. Preheat grill for high heat. Grill the salmon steaks until the fish side is easily flaked with a fork. Serve hot.
- 1 bunch cilantro leaves, chopped
- 2 cloves garlic, chopped
- 2 cups Mango Honey, juice from one lime
- 4 salmon steaks, salt and pepper to taste
Preparation Time: 20 mins Cooking Time: 45 mins Serves: 6
Method: Mix water, tomato sauce, soy sauce, cornflour, honey, crushed chilli flakes and ground ginger and then set aside. Take a large fry pan and heat oil and put spring onions, garlic and chilli and cook for 30 seconds. Add prawns and mix well. Add the sauce prepared and cook until it is thick and nice. Serve with hot steam rice.
- 4 tbsp water
- 2 tbsp tomato sauce (ketchup)
- 1 tbsp soy sauce
- 2 tsp cornflour
- 1 tsp Ginger Honey
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground ginger
- 1 tbsp vegetable oil
- 1/4 cup spring onion (sliced)
- 4 garlic cloves (minced)
- 1 chili (optional small red deseeded finely sliced), 500 gm prawns (shrimp cooked peeled and deveined)
Method: Firstly mix cornflour and orange juice. In a wok heat oil, add garlic and saute for couple of seconds. Then add French beans, carrot and broccoli and stir-fry for two to three minutes. Then add onion, salt, soy sauce, half the crushed red chillies and five-spice powder, and continue to stir-fry for three to four minutes. To this now add mushrooms, honey and MSG. Mix cornflour-orange juice mixture and cook till thick. In another thick pan heat the remaining oil. Add boiled noodles and stir-fry. Transfer the noodles to a plate. Pour the sauce over and sprinkle the remaining crushed red chillies on top. Serve hot.
- 200 gm Noodles, boiled
- 1 tbsp Cornflour/ corn starch
- 1 cup Orange juice
- 4 tbsp Oil
- 5-6 cloves Garlic,chopped
- 8-10 French beans,diagonally sliced
- 1 medium Carrot,sliced
- 8-10 florets Broccoli
- 1 medium Onion, sliced
- Salt to taste
- 1 tbsp Soy sauce
- 2 tsp Crushed red chillies
- 1 tsp Five spice powder
- 7-8 Fresh button mushrooms, quartered.
- 1/2 tbsp Premium Kashmir Honey
- 1/4 tsp MSG.
Preparation Time: 10 mins. Cooking Time: 20 mins. Serves: 4.
Method: Peel and clean the prawns. Leave the tail intact. Dust them in cornflour. Take a wok and fill half of it with oil. Beat the egg whites in a bowl until soft peaks form, add the cornflour and a pinch of salt and gently whisk until it combines into a batter. Dip the prawns and fry until they are red and golden. Heat the honey and pour it on the fired prawns and also sprinkle some sesame seeds.
- 16 raw prawns (the bigger the better)
- Cornflour (for dusting)
- Oil (to fry)
- 3 egg whites (lightly beaten)
- 2 tbls extra cornflour
- Pinch of salt
- 2 tbsp extra oil
- 1/4 cup of Sub Himalayan Honey
- 2 tbsp sesame seeds
Preparation Time: 30 mins, Cooking Time: 25 mins, Serves: 4
Method: Take a large bowl and marinate the boneless chicken with all the ingredients. Set it aside for an hour. Dust this with cornflour and deep dry in a pan. Serve hot with sauce or chutney.
- Chicken Boneless - 1/2Kg
- Salt - to taste
- Olive Oil - 3 Teasp
- Pepper Powder - 2 Teasp
- Crushed Fried Red Chilli Flakes - 2 Teasp
- Turmeric Powder - 1
- Pinch Ginger and Garlic Paste - 1 Sp
- Ginger Honey - 3Teasp
- Corn Flour - to dust chicken for Crispiness.
Method: Put the ice cream, strawberries, milk and honey in a blender. Blend until it becomes smooth and serve.
Method: Soak sabudana overnight. Add sabudana, bread and cheese. Crumble them with hands. Add salt and knead all these into a dough. Make small balls and put them on the toothpick to make them look like lollipops. Flatten them and fry them in the oil till they become brown. Serve with honey topping.
Method: Combine all the ingredients in a large bowl. Grease the tin with oil and spread the mixture. Place the tray in a pre-heated oven of 180 degree. Cut the mixture into squares.