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Maggi Masala Macaroni Snack#SnackA super-crunchy, golden fried macaroni snack bursting with the iconic Maggi masala flavour. Each bite is crispy, spicy, and irresistibly addictive. Perfect to pair with a hot cup of chai on a cold evening, when you just want something comforting, chatpata, and impossible to stop munching. A jar full of pure snacking happiness!
  

#Snack
Tomato & Cucumber sandwich
Quick and easy Tomato cucumber Veggie Sandwich is a healthy cold picnic Snack and breakfast.  Layer the cucumber slices over one slice of bread, on top of the cream cheese. Add a layer of tomato slices on top of the cucumber. Sprinkle black pepper powder and salt and enjoy.

#Snack 
Aloo chaat looks very tasty in this cold season  aloo chaat potato is everyone favourite and its taste is very good 

#CookWithPrestige
Almond Broccoli Soup 
Nourishing and full of nutrient soup for cold cozy days prepared using Prestige Stainless Steel  Cooker just only in 15-20 mins. warm soup gets ready. Perfect for light dinner meals served with spinach cheese quesadillas.

#Cookwithprestige
Cold coffee 
Made with prestige mixer .
Cold Coffee is a refreshing, creamy and cold beverage made by blending instant coffee. It is rich, frothy, perfectly sweet, and delightfully cooling.

#CookWithPrestige 
Mix of cold weather green vegetables including cauliflower, raw banana, potato and spinach is a healthy and tasty vegetable.

Apple Cinnamon Winter Smoothie 
#CookWithPrestige 
A balance of cozy comforting taste with warm aromatic notes of cinnamon and natural sweetness of apple, can be enjoyed cold or warm .Made using prestige mixer and grinder.

#CookWithPrestige 
Whether turmeric halwa is very beneficial in cold days or it is also healthy as it provides relief to pain, it is made in this prestige pot.

#CookWithPrestige 
Potato Stuffing Pita, which is made with great relish in Bihar during cold days and is very tasty to eat, is made in Prestige Cooker.

Ragi roti with aloo sabji

#prepsnap


During the cold weather, ragi flatbread and a vegetable dish made with potatoes (including the peels) and peas were prepared in the sunny courtyard of the house.

Pickle Tickle!  🌶️
The best part of cold weather is the perfect paratha paired with a spicy, seasonal pickle! From Gajar Gobhi Shalgam to spicy Green Chilli Achaar to tangy Aawla Achar, what winter pickle recipes are mandatory in your home?
Name your favorites below! 👇🏼

#prepsnap


MUSHROOM AND ZUCCHINI PASTA
Pasta,zucchini,mushroom,oil,garlic ,white or pink onion (as they are not too strong ) tomato puree
oregano,olives,salt and pepper 
Tahini sauce (great for cold weather as it’s made with sesame seeds)

#SLC 
Recipe - [ Baked Til-Gud Ragi Tartlets ] 
 Yield: 10-12 Mini Tartlets ​
 Description: A creative reimagining of traditional Sankranti flavors. This recipe pairs the \"earthy\" notes of Ragi (Finger Millet) with a \"warm\" filling of premium jaggery and roasted sesame. ​
 Ingredients: ​
 Crust: 1 cup Ragi flour, ½ cup Wheat flour, 3 tbsp Ghee, pinch of salt. ​
Filling: 1 cup Paawak Jaggery (crushed), ¾ cup Roasted white sesame seeds, ½ tsp Cardamom powder, ½ tsp Dry ginger powder. ​
 Method: ​
 Base: Rub ghee into the flours until crumbly. Add cold water to form a stiff dough; chill for 15 minutes. ​
 Bake: Press dough into mini tart molds, prick with a fork, and bake at 180°C for 12 minutes. ​
 Filling: Melt jaggery on low heat until syrupy. Fold in sesame seeds, cardamom, and ginger. ​
Assemble: Spoon the warm filling into the baked shells. Let cool for 20 minutes to set. 
 And it\'s ready to eat.. 
 Thank you for the contest. 

#BPIC
Kesariya badam thandai 
Thandai is a traditional drink of Punjab. A fresh, spicy cold drink with almonds and spices. Thandai is a very delicious, refreshing and energizing drink in the summer days.

#BPIC
Banana Bliss Brownie
Rich, fudgy banana-infused brownie slices served warm with a scoop of creamy vanilla ice cream — the ultimate hot-and-cold chocolate indulgence.

#Holi26
dishname_ fruits custard 
 Ingredients::-
 1/2 litre-milk 
2-3 tbsp_vanilla custard powder 
1tsp-cardamon powder
 1cup-grapes cut in halves
 1orange-peeled and deseed 
1/2cup-red dry cherry chopped 
2-3-bananas peeled and chopped in small piece 
 2tbsp-chopped almonds and walnuts 
Water as required 
 Method::- 
👉Boil milk in a heavy bottomed pan. When it comes to boil and reduced a little bit add suger and stir.
 👉In a cup add custard powder and 1/2 cup of water or cold milk and mix. Make a lumps free paste. 
 👉keep the flame on low and add custard paste into boiling milk slowly. Stir continuously so that there is no lumps is formed. Add cardamom powder and stir. 👉Cook for 4-5 minutes on low flame. The mixture will thickens slowly . Remove from heat and allow the custard to cool in room temperature completely. 
 👉After cool down keep the custard in fridge to chill it before adding the fruits. 👉Once the custard has cooled add the chopped fruits and nuts. Mix and serve chilled garnish with some nuts.

 Kesariya Thandai


As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.


Serves: 4 
Preparation time: 10 min


  Ingredients: 
1 Liter Amul Gold Milk 
4 tsp Rock Sugar (Mishri) 
2 tsp Dried Rose Petals  
 8 tsp Thandai Masala: 
1/2 cup Almonds 
1/2 cup Cashews 
1/2 cup Pistachios  
2 tsp Fennel Seeds 
2 tsp Poppy Seeds (Khus Khus) 
2 tsp Melon Seeds 
5 pieces Cardamom 
5 pieces Black Peppercorns
15 strands Saffron (Kesar) 
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder 
 For Garnish: 
4 pieces Fresh Rose Petals 
6-7 strands Saffron
 
 Instructions:


1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.


#HOLI26

**Romanian Sarmale** **Ingredients:** Whole cabbage, chopped onion, mutton mince paste, halved cherry tomatoes, tomato paste, chopped dill, chopped parsley leaves, salt, black pepper, chili flakes, a little chopped thyme, white oil. **Method:** 1. Take a large pot with plenty of water, add salt, dill, and thyme, and bring it to a boil. Slightly blanch the whole cabbage in the water, separate the leaves, and immerse them in cold water. 2. Heat white oil in a pan and sauté chopped garlic, onion, tomatoes, mutton mince paste, salt, black pepper, chili flakes, and dill thoroughly. Set aside. 3. In the same pan, heat white oil and sauté chopped garlic, onion, boiled cabbage (chopped), salt, black pepper, chili flakes, dill, parsley, and chopped tomatoes until lightly fried. Remove from heat. 4. Cut the blanched cabbage leaves in half, place a portion of both types of prepared fillings, roll them up, and steam lightly. Your Romanian Sarmale is ready to serve!

The Gas Cylinder is now more precious than gold! 💎

 What’s your cooking plan to save fuel?

 1. No more slow-cooked Daal 🥣
 2. Cutting down on deep frying 🚫
 3. Pressure cooker only! 💨
 4. Salads & Cold Meals 🥗

Comment down and tell us below!

: *Kalakand Mithai Recipe* Ingredients: - Milk: 2 kg - Sugar: 1 bowl - Tartaric acid (Tartary): 1/2 tsp - Almond flakes: 5-7 - Pistachio flakes: 8-10 - Saffron threads: 8-10 - Cardamom powder: 4-5 Method: 1. Boil 1 kg full-fat milk on gas until it reduces to half. 2. On another gas, boil 1 kg milk and add tartaric acid to make cheese (paneer). Soak the cheese in cold water, then add it to the reduced milk. 3. Add sugar and cook until it reaches a thick consistency. 4. Remove from gas and pour into a greased tray. 5. Let it set, then cut into pieces. 6. Garnish with cardamom, saffron, pistachio, and almond flakes. Enjoy your delicious Kalakand Mithai!

#IOP


#Cold Tea  
It is a distinct tea with a vibrant refreshing taste.

#IOP
To make delicious Atap rice payas, cook 50-100 grams of washed Atap rice (Gobind Bhog rice is better), bay leaves and cardamom in 1 liter of condensed milk on a low heat. When the rice is cooked, add sugar or jaggery (1/2 cup or to taste), cashew nuts and a little ghee and when it thickens, remove from the heat. It can be served cold or hot. Ingredients: Atap rice (Govindabhog): 50-100 grams [14]. Full cream milk: 1 liter . Sugar or jaggery: to taste (1/2 cup or as needed) . Ghee: 1-2 tablespoons. Bay leaves: 2-3 . Cardamom: 3-4 (crushed). Cashews and raisins: as desired . Preparation method: Rice preparation: Wash the rice well and soak it for 30 minutes. Then drain the water and add 1 teaspoon of ghee to it . Boiling milk: Boil milk in a heavy-bottomed pot and add bay leaves and cardamom. Boiled rice: Boil rice with milk and ghee on medium heat. Stir until the rice is cooked so that it does not stick to the bottom. Add sweetness: Once the rice is cooked and the milk has thickened, add sugar or date molasses and cashews and raisins. Finishing: When the paste becomes thick and creamy, remove it from the heat.

#mk26
Cold cofee 

#mk26
Chia seeds and cold coffee pudding 

#mk26
Cold coffee with chocolate ice cream

Cold coffee 
#mk26

#mk26
Saunf flavoured cold coffee 

#mk26
THANDAI 
Thandai is a traditional, refreshing North Indian cold beverage, especially popular during Holi and Maha Shivratri. It is a nutritious, aromatic mix of milk, sugar, saffron, and a ground paste of nuts (almonds, cashews, pistachios) and spices/seeds like fennel, black pepper, poppy seeds, and rose petals. 

Kalakand Recipe 
 Ingredients 
1 litre full-fat milk 
1–2 tsp vinegar or lemon juice 
2 tsp ghee


 Freshly made paneer (from the milk)
 ½ cup  Mithai Mate (adjust sweetness as you like)
 Cardamom powder (optional) 
Chopped dry fruits (optional) 
Method 
1. Make Fresh Paneer Boil 
1 litre milk in a heavy pan. Once it boils, lower the flame and add vinegar slowly. Milk will curdle — turn off the gas. Strain it using a muslin cloth. Wash the paneer under cold water to remove the sour taste. Lightly squeeze out extra water (don’t make it too dry — little moisture keeps kalakand soft). 


2. Cook the Kalakand
 Heat 2 tsp ghee in a pan. 
Add the freshly made crumbled paneer   
Add  Mithai Mate and mix well. 
Cook on low flame, stirring continuously. When the mixture thickens and becomes grainy, add a pinch of cardamom powder (optional). 
Cook until it leaves the sides of the pan but is still soft and moist. 


3. Set the Kalakand Grease a plate or tray with a little ghee. Spread the cooked kalakand mixture evenly. Garnish with chopped pistachios/almonds. Let it cool completely. Cut into squares and serve.