Gazpacho

Ingredients
4 tomatoes ripe and juicy
1 capsicum finely chopped
1 onion finely chopped
1 cucumber finely chopped
1 tomato finely chopped
1 tbsp. tomato sauce
1/2 tsp. red chilli garlic sauce
1/4 tsp. worcestershire sauce
1 tsp. sugar
salt to taste

Method
1. Dip tomatoes in boiling hot water, cover and keep for 10 minutes.
2. Drain tomatoes, peel carefully and chop coarsely.
3. Add sauces, sugar, salt, 3 cups water and blend till smooth.
4. Add all chopped veggies, chill for an hour before serving.
5. Serve chilled with warm garlic rolls or croutons

Methi Samosa

Ingredients
maida 2 cups
methi chopped 1 cup
warm oil to knead
warm water to make the dough soft
salt to taste.
oil to deep fry
oil 3 tbsp
ginger & garlic paste 1 tbsp
cooked peas 1 cup cooked potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds powder 1 tbsp
garam masala powder 11/2 tsp
salt to taste


Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust
Take maida mix salt, Methi and warm oil together and make a dough, then use warm water
to make the dough soft. Take a big ball of the dough a roll it very thickly.
Then cut it into half make a cone and put the above filling into it and close it with the help
of water. Repeat the same thing with the other half also.

Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a
low flame.

Then enjoy it with any garlic chutney

Ginger Fish

Ingredients
1/2 kg fish fillets
1 sprig spring onion, chopped finely
2 tbsp oil
For Sauce:
3 tsp grated ginger
2 garlic flakes
2 tsp soy sauce
1 tbsp vinegar
2 tbsp water
1 tsp sugar
1/4 tsp salt
1 tsp red chilli powder
2 tsp lemon juice
(Make a thin paste of all the ingredients.)


Method
1. Clean the fillets and make into serving pieces
2. Place it in the baking dish
3. Heat oil in a pan. Add the sauce paste into it. Simmer for 5 minutes. Pour over the fish fillets.
Garnish with spring onion
4. Bake at 350 degree F for 30 minute

Crunchy Sprout Salad

Ingredients
1 cup bean sprouts
1 cup peanuts, shelled, boiled
1 large onion finely chopped
1 tomato finely chopped
1 cup soft tofu or paneer diced
1 tbsp. Coriander leaves finely chopped
1/2 bunch fresh fenugreek leaves (no stalks), chopped
1/2 lemon juice extracted
1 tsp. Sugar ground
1/2 tsp. Cumin seeds crushed
1/2 tsp. Chat masala
1/2 tsp. Red chilli powder
2-3 pinches black salt
salt to taste

Method
Put sprouts in boiling water for 2 minutes.
Drain, pour iced water, drain, spread on kitchen cloth.
Transfer to bowl, when excess moisture is absorbed.
Add all other ingredients, chill to serve.

Spinach Parathas

Ingredients
1 recipe paratha dough (refer introduction)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry

Method
The spinach must be towel dried well or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha. Spread some spinach over it. Sprinkle some dry mixture all over.Make a tight swiss roll. Now twist into a coil. Press together and reroll to full size.Shallow fry as given in introduction.Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.

Introduction to Parathas

A corollary to the rotis and naan, a variety of parathas, I present this week, hoping
you will like the novel and traditional tastes alike.

Basic dough for the parathas is same, and the fillings and their methods change.

Though most paratha makers would use nothing less than maida for the dough, I
prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange
the two flours as you like.

Basic paratha dough:
Ingredients
2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Method
Mix all ingredients except water. Add a little at a time and form a soft pliable dough.
Keep for 30 minutes before using.
Always keep covered with a moist cloth, and see that the cloth is kept moist.
One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.
For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about filling the paratha:
Roll a thick roti about 4" diameter.
Place a tbsp. of filling at centre.
Brings the ends to the centre from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently.
Dust with dry flour, proceed to roll to 6" diameter.

General rule about frying the parathas:
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.

Corn Masala Rice

Ingredients
1 cup basmati rice
1 cup corn kernels
1 cup green peas
10-12 cashews halved
1 tsp chilli powder
1 tsp sambhar masala
1/2 tsp garam masala
1 tsp sugar
1/4 tsp turmeric
salt to taste
juice of 1 lemon
2 tbsp oil or ghee
1/2 tsp each cummin and mustard seeds

Method
In a heavy saucepan heat the ghee.
Add the cashews and fry till light brown. Remove.
To same oil add cumin and mustard seeds to splutter.
Add the corn, peas, rice and all dry masalas and 5 cups water.
Cover and cook till almost done.
Add lemon juice, sugar, coriander and cashews.
Cover and cook till rice is done and no water is left.
Masalas may be added as per desi red spiciness.
Serve hot with curds.

Badam Kheer

Ingredients
25 almonds (badam)
1 litre milk
1/2 cup water
1/2 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
1 tsp rose water
5 pistachios crushed coarsely
Method
1. Soak almonds for 30 mins in hot water
2. Peel the skin of almonds
3. Grind the almonds into paste with 1/2 cup water
4. Bring the milk to boil in heavy pan
5. Add almond paste
6. Keep stirring occasionally till semi-solid
7. Add sugar, cardamom powder, rose water and saffron
8. Cook for 2 minutes
9. Garnish with pistachios. Serve chilled or hot

Asian Chicken

Serves 6

Ingredients
3(12 lb frying chicken, 1.5 kg cut into serving pieces )
3 tbsp peanut oil 50 ml
1 head garlic, peeled and coarsely chopped
2 hot red peppers,
small and dried. these are optional.
3 tbsp honey 50 ml

Method
1. Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10
minutes). Use medium-high heat.Add garlic and peppers about 1 minute before the end of
the browning process.
2. Add the remaining ingredients, and cook over medium heat until chicken is done and
sauce has reduced somewhat.
3. This takes about 10 minutes.If you are cooking white and dark meat together, remove the
white meat first or it will dry out.
4. Watch that sauce does not burn or boil away.When you look in the skillet to see how
everything is going and to get a whiff of the lovely aroma, do not FR take a big whiff. The
vinegar will knock you out!

Channa Chatpat Chaat

Ingredients
1 cup kabuli channa (soaked overnight, cooked & drained)
1 potato, boiled, peeled, finely chopped
1/2 cup peanuts, shelled, boiled, drained
1 onion finely chopped
1 tomato finely chopped
1 sprig spring onion finely chopped
lemon juice to taste
1 tbsp. coriander leaves finely chopped
1 cup cornflakes
1 tsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste

Method
Mix in all ingredients, except coriander, cornflakes.
Just before serving, toss both in.
Mix well, serve while cornflakes are still crunchy.
Serve immediately

Lachha Paratha (Layered Indian FlatBread)

Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
Water to make dough
Salt to taste
1 cup ghee (clarified butter)

Method
Mix the flour and salt and knead into a soft dough with a little water at a time. The consistency should be such that the dough is pliable, yet not too hard, nor too watery. It might help to knead the dough with some warm water as that would help obtain a better and softer texture. Cover the dough and keep aside.

Divide the dough into equal-sized balls, and roll into a round over oval shape using a rolling pin and flat board. Now take a knife and cut to make long 1" wide strips. Layer all the strips on top of one another to form a stack. Then roll the entire stack from one end to the other, length-wise, just like you'd do in a jelly roll cake.

Flatten between the palms of your hands, grease with some ghee, then dip in some raw flour and roll it out again. Finish the paratha by rolling it into desired shape.

Heat a flat pan on a medium flame. Then cook the paratha on each side; remember to sprinkle some oil when flipping it over so it does not stick to the pan. Cook on both sides till it turns a light golden brown in color. The layers will start puffing up, and make sure you cook it on medium flame only, too high and it may get burnt, but stay uncooked from inside. The resulting paratha will be crisp and flaky, ready to serve with a curry of your choice!!

French Fried Potatoes

Ingredients
1 kg. Large potatoes
oil to deep fry
salt to taste

Method
1. Peel and cut potatoes into long fingers, 1/2" square across.
2. Put in chilled water for 10 minutes.
3. Drain and dab on clean kitchen towel.
4. Heat oil in a deep frying pan till smoky.
5. Add some fingers at a time.
6. Allow to fry till just a tinge of golden appears.
7. Drain, keep aside.
8. Just before serving, return to hot oil.
9. Fry further till golden and crisp.
10. Drain and remove excess oil.
11. Add salt and toss.
12. Serve hot and crisp with tomato ketchup.

Note: If serving right away there is no need to remove potatoes when half done. To keep
them hot till serving time, transfer fries to a baking sheet, kept warm in the oven. Remove
and serve as requireed.

Sandwich Chutney

Ingredients
1 cup cleaned washed and drained coriander
2 green chillies
1/2 lemon
15-20 peanuts
1/2 tsp. sugar
1/4 tsp. cumin seeds
1/2 slice bread
1 clovette garlic.

Method
1. Chop the coriander coarsely.
2. Put all ingredients in a small blender .
3. Blend till smooth.
4. Add very little water if required.
5. Remove with a rubber spatula.
6. Store in a clean dry airtight bottle in refrigerator.
7. Use on buttered toast, bread or in sandwiches as seasoning

Paneer Shashlik

Ingredients
250 gm Paneer
2 Onions (Sliced)
1 Capsicum (Sliced)
1/2 cup Tomato Puree
2 tbsp Ghee
1/2 cup fresh Cream or fresh lightly beaten malai
1/2 tsp Garam Masala
Salt to taste & Red Chilli powder

Method
1. Heat ghee in a pan, add onions and capsicum.
2. Cook for two minutes.
3. Then add tomato puree, fresh cream, salt, garam masala and red chilli powder.
4. Cook for One minute.
5. Cut paneer into cubes and add to the masala. Mix well.
6. You can add half tea spoon of sugar if you want sweet and sour taste.
7. Cook again for two minutes.
8. Serve hot.

Ada Pradhaman

Ingredients
ada - 200 gms
jaggery - 750 gms
ghee - 200 gms
cardamom - 50 gms
coconut - 3
raisins - 10
cashew nuts - 10

Method
1. Melt Jaggery and keep aside.
2. Boil water and keep the ada in it till it is cooked soft.
3. Strain after 10 minutes and keep aside.
4. Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
5. Take two extracts of the coconut milk and add the second extract to the above mixture.
6. Boil this until it becomes thick.
7. Take it off the fire and add the first extract of milk.
8. Fry the cashew and raisins and ghee and garnish the payasam.

Gol Papdi

Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/3 cup jaggery (gur), grated
1/2 teaspoon poppy seeds (khus-khus)
1/4 teaspoon cardamom powder (elaichi)
4 tablespoons ghee

Method
1. Sprinkle the poppy seeds on a 100 mm. (4") diameter greased thali. Keep aside.
2. Combine the ghee and wheat flour in a glass bowl and microwave on HIGH for 3 minutes 30 seconds, till it turns golden brown in colour. Mix well.
3. Remove from the microwave and add the jaggery and cardamom powder while the mixture is hot. Stir well till the jaggery melts.
4. Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly with the help of the base of a small bowl (katori).
5. Cut into diamond shapes while still warm.
6. Store in an air-tight container when cool.

Oats Vegetable Puffs

Ingredients
2 tbsp white quaker oats (or any other brand)
5 french beans - shredded
1/2 carrot - grated
2 potato (boiled and mashed)
2 tbsp cooked rice
1 beaten egg
2 tbsp cornflour
2 sprig spring onions(chopped)
1 large onion-chopped
1 red chilli - chopped
salt to taste

For Coating:
1/2 cup bread crumbs

Method
Together and form into mini balls. Flatten it in your palm like making masala vadai. Coat it with bread crumbs and fry in hot oil in low fire.

Note:
1. Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer.
2. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving.
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving

Noodle Cheese Balls

Ingredients
2 cups of leftover noodle dish
2 tbsp. cornflour
2 tbsp. rice flour
1 tbsp. wheat flour
2 cup bread crumbs
chilli garlic sauce as per taste crushed chilli as per taste
salt as per taste
1 tbsp. semolina
1 cup cheese grated
oil to deep fry

Method
1. Mix all flours, bread crumbs in a large plate. Break noodles a little, add to plate. Mix, check
taste, add sauces,chilli as required.
2. Mix shape into pingpong sized balls. Mix semolina and cheese in a plate. Roll balls in cheese, press gently with palms, to secure cheese on balls.
3. Refrigerate for 30 minutes, or till required. Heat oil, add in a few balls at a time. Deep fry in hot oil, till golden brown all over.

Idli Upma

Ingredients
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Method
1. Break idlis into crumbs using hand.
2. If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
3. Chop onion and chilli into small pieces
4. Heat oil and add the dhals. Fry till they turn golden in color
5. Add onion and chilli and saute.
6. Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few
seconds.
7. Serve hot with chutney. It'll taste really great

Icecream Custard

Ingredients
vanilla custard- 6 tsp
vanilla icecream- 6 big scoops or 3 cups
sugar - one cup(according to taste)
milk- concentrated 500gms to almost half
fruits all cut into small pieces- apple, asian pear, banana, orange.
sliced almonds and raisins.

Method
1. Boil the milk. Add custard powder, cold water and sugar in a mixture and blend them and
add them in the boiling milk.
2. Lower the heat immediately and stir continuously for few sec and take it away from heat.
3. After the custard has cooled down again put it in the mixture add icecream to it and blend
it for a nice frothy mixture.
4. Refrigerate it and serve with fruits, almonds and raisins mixed.

Zucchini Stir Fry

Ingredients
3 zucchini, peeled sliced diagonally
1 green chilli finely chopped
1 flake garlic finely crushed
1/2" piece ginger grated
1 tbsp coriander leaves finely chopped
1 stalk curry leaves
2-3 pinches asafetida powder
2 pinches turmeric powder
1/2 tsp. wheat flour
1/4 tsp. each cumin & mustard seeds
Salt to taste

Method
1. Heat a nonstick or heavy pan.
2. Add seeds, allow to splutter.
3. Add curry leaves, ginger, garlic, chillies, stir.
4. Add asafetida, turmeric, zucchini.
5. Stir fry till zucchini is well mixed.
6. Sprinkle a tsp. of water, cover and simmer till cooked.
7. Sprinkle very little water in between if required.
8. Add salt , wheat flour, stir, and cook further one minute, uncovered.
9. Transfer to serving dish, garnish with chopped coriander.
10. Serve hot with steamed rice, roti, or as desired.

Curd Gravy

Ingredients
1 curds fresh, thick
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 tsp. wheat flour
2 tbsp. oil
1 cup water

Method
1. Beat curds with a spoon till well broken. Keep aside.
2. Mix all dry masalas in 2 tbsp. water, dissolve. Keep aside.
3. Heat oil, add seeds, allow to splutter.
4. Add asafoetida, curry leavesand dissolved masala. Stir.
5. When oil separates, add curds, stir continuously till whiteness of curds vanishes.
6. Dissolve flour in remaining water, add and stir till boil resumes.
7. Add veggies at this stage.
8. Simmer till gravy thicken a bit.
9. Garnish with coriander, serve hot with rice, roti, or paratha.
10.Goes well with: Boiled poatoes, peas, beans.

Cauliflower Pickle

Ingredients
fresh cauliflower : 2 lbs.
red chilli powder : 3 tablespoon ful
garam masala : 1 tbsp "
turmeric powder : a pinch
salt : 2 tablespoon ful or to taste
garlic cloves : 6-8 cloves
mustard seeds : 2 spoon ful
methi seeds : about 10 seeds
lime juice : 3/4 cup
vegetable oil : 6-8 tablespoon ful

Method
1. Cut the cauliflower in to small florets. Wash them nicely and air dry for 4-5 hours.
2. Take florets in a mixing bowl, start adding the above ingredients one by one.
3. First add the vegetable oil and then turmeric powder, chilli powder, methi and mustard powder, salt, garam masala, garlic paste and pour 3/4 cup of lime juice into it.
4. Mix nicely with a spatula and keep it outside for 24 hours.
5. Make sure the salt, lime juice to your taste and if you need more, add little salt and etc. Mix well.
6. Store in refrigerator for freshness.
7. You can also grate some carrot into it. [optional] Tastes good with Rice and Chappathi.

Coconut Kozukottai

Ingredients
Coconut - 1 big
Powdered jaggery - ½ cup
Cardamom powder - ¼ cup

Method
1. Grate the coconut finely.
2. Mix jaggery with ¼ cup of water, stir over a low flame till dissolved. Strain through a thin cloth.
3. Place the liquid on fire a boil till it forms a thick syrup.
4. Add coconut and cook till the mixture is firm enough to shape into balls.
5. Add cardamom powder and allow to cool.

For Covering
1. Sift the rice flour to ensure that there are no lumps. Boil 4 cups of water with 1 tsp salt
and 2 tsps of oil (preferably gingelly oil) remove from fire, add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump. Continue to add more rice flour ½ cup at a time and mix till you have a smooth, soft ball which is not sticky.
2. To test, cool a small lump and see if it can be flattened easily on the palm into a pliable
thin disc. If it is sticky, ad more flour. Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.

Apple Orange Icecream Flan

Ingredients
2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass

Method
To make fruit filling:
1. Put both apple and orange segments in a pan. Add sugar, butter, heat till sugar is dissolved.
2. Add cornflour dissolved in orange juice, cook till thick. Stir in lemon juice, take off fire.
3. Warm or prepare just before using. Keep aside. Dry crush china grass in a small mixie,
till broken to tiny bits.
4. Soak in 1 cup water, keep aside for 20 minutes. Heat, stirring continuously, till fully dissolved, and starts boiling.
5. Simmer for minutes or till transparent. Cool a little. Beat icecream till smooth, add fresh cream, chinagrass mixture.
6. Beat again till smooth or use an electric hand mixer. Pour in a flan tin. Transfer to freezer
till firmly set, following procedure given a start of method.

Mint and Egg Fried Rice

Ingredients
2 cups of boiled rice (basmati or plain)
1 bunch of mint (pudina) leaves ground
to a paste
2 eggs
fresh chopped coriander
5 green tomatoes cut in long thin pieces
1 big onion cut in long thin pieces
green chilli paste and salt to taste

For Seasoning
mustard
jeera (cumin)
1/2 spoon of ground black pepper
curry leaves
5 to 6 spoons of vegetable oil

Method
1. Heat a pan on medium heat, add oil and mustard seeds.
2. When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.
3. Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes
4. Add green chilli paste, Mint paste and eggs.
5. Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.
6. Meanwhile boil the rice in a rice cooker.
7. Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.
8. Garnish the Mint and Egg fried rice with chopped coriander and serve hot.

Note : You can add a little lemon juice if the tomatoes are not sour enough.

Hyderabadi Paneer

Ingredients
250 gms paneer cut into 1 inch piece and fried rich brown colour
1/4 tsp sarson or mustard seeds
8 to 10 curry leaves
2 onions - grated
1/4 tsp haldi
1/2 tsp amchoor
Salt to taste
1/2 cup cream

FOR THE MASALA
1/2 cup roasted peanuts
1 tbsp sabooth dania
2 tbsp sufed til
1 tsp jeera
1 dry red chilli
1 inch piece ginger-chopped
8 flakes of garlic

Method
1. Dry roast saboot dhania, til jeera, red chilli on tawa, on a low flame.
2. Make a paste of the above roasted seeds, peanuts, ginger and garlic with a little water.
3. Heat 4 tbsp of oil. Add mustard seeds let it crackle.
4. Add the grated onions and curry leaves. Stir, fry on medium flame until they turn light golden. Add haldi.
5. Add masala paste. Mix for a few seconds. Stir in 1 and half cup of water. Boil it.
6. Reduce heat. Cook for 5 to 7 minutes on a low flame. Add amchoor, salt, red chilli powder, 1/4 tsp sugar, paneer and cream.
7. Simmer for few minutes. Serve.

Tofu - Neer Dosa

Ingredients
2 cups raw rice
1/2 cup of tofu (any variety soft, firm, extra firm)
salt to taste
1/2 tsp jeera
Method
1. Wash and soak rice for 2 hours.
2. Grind with tofu to a fine paste.
3. Add jeera seeds (optional).
4. Add water to make the batter thinner than the normal dosa batter.
5. Heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. (Note that the
batter cannot be spread with the ladle on the tava like other dosas).
6. Cover it and leave it for 2 minutes and turn it over on the tava carefully.
7. Let it stay for a couple of minutes, uncovered.

Sitaphal Rabdi

Ingredients
1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
1. Crush almonds and pasta coarsely, or cut into thin slivers.
2. Boil milk in a clean heavy pan.
3. Simmer for ten minutes, after it starts boiling.
4. Stir occasionally while boiling.
5. Add sugar, stir till dissolved.
6. Take off fire, add saffron, cardamom, almonds, pastas.
7. Cool to room temperature.
8. Add sitaphal pulp, chill for 3-4 hours till very cold.
9. Put in individual serving bowls sprinkle very few chopped petals to garnish.
10. Serve chilled.