A taste of Italy up in Shimla hills


The Himachal Pradesh capital is now offering a platter of authentic taste of Italy — an Italian thin crust, hand-rolled wood-fired pizzas laced with an assortment of organic herbs grown in its kitchen garden.

The pizza will also have Italian tomatoes or pomodoros imported from Italy. Even the cheese is being imported from Italy.

“We are different from others as our thin crust pizza base is one of its kind as it is smoked in the mango wood oven. Others have electrical ovens which don’t give it a smoky flavour,” Meet Singh Malhotra, The Oberoi Group’s Clarkes Hotel’s kitchen executive, told IANS.

“Even its base is hand rolled and for health conscious guests we offer organic whole-wheat pizzas too,” he said.

Herbs like basil, wild rocket and arugula used in the pizza are specially grown by the hotel in its kitchen garden without using pesticides or fertiliser.

Malhotra said the condiments with a pizza are olive oil which is flavoured with thyme, a herb, and balsamic vinegar.

“We use only the finest ingredients, besides traditional recipe and methods, to give typical Italian flavour,” Clarkes’ general manager D.P. Bhatia told IANS.

He said Clarkes has also introduced a new menu which includes Chinese, Mexican, Italian and homemade pastas, besides traditional Himachali cuisines.

He said traditional Himachali food like khoru, patore, babroo, chaa ghosht and murgh anardana, which have been long forgotten, are popular among the guests.

In February this year, The Oberoi Group of hotels in Shimla and in Delhi introduced Himachali cuisine, which is not only offered in traditional style but also cooked by chefs trained by the “botis” or hereditary cooks in copper vessels.

Bhatia said Clarkes would soon add a street food menu.

It will include foods like keema samosa, patile wale matar kulcha, kachaudi with aloo ki sabzi and bichoo ki chat or stinging nettle chat.

The stinging nettle is commonly grown in the wild in the hills and is known to have medicinal values, said Malhotra.

To catch up the pizzeria fever, Clarkes offers unlimited pizza at Rs.550 per person with a complimentary drink from 11 a.m. to 7 p.m.

No oven? ‘Bake’ your cake in a pressure cooker

cake main

Electricity going off when your cake is sitting in the oven and is only half-way through can be one of the worst kitchen nightmares. I was in a similar situation last weekend and did panic initially. But I managed to avert a disaster with my good old pressure cooker coming to the rescue.

It was, in fact, a pressure cooker in which cake was baked for the first time almost three decades ago in my humble small-town home with no electric oven. It had been a little burnt from the bottom, with all the raisins failing to beat the gravitational force, and not fully done in the centre. But over time our pressure cooker had started dishing out perfect looking and great tasting cakes, until an OTG finally came into the picture.

We don’t need to actually “pressure cook” the cake, so there is no need to cover it with the usual lid. Just a normal metal or glass cover will do.

Here’s is the recipe for a basic fruit cake ‘baked’ in a pressure cooker.

The raw cake batter inside the pressure cooker (Source: Sanghamitra Mazumdar)The raw cake batter inside the pressure cooker (Source: Sanghamitra Mazumdar)The cake once done, ready to be taken out (Source: Sanghamitra Mazumdar)The cake once done, ready to be taken out (Source: Sanghamitra Mazumdar)cake 3The cake — bottom side up. (Source: Sanghamitra Mazumdar)


Maida: 1 1/2 cup

Sugar: 1 cup (powdered)

Butter: 1 cup

Tutty-frutty: ½ cup

Raisins: ¼ cup

Salt: A pinch

Baking soda: A pinch

Baking powder: 1-and-a-half spoons

Eggs: 2


Sieve maida with baking soda and baking powder.

Add tutty-frutty, raisins and salt and set aside.

Beat sugar and butter till fluffy.

Add maida mixture to it one spoon at a time and keep beating.

Mix in the beaten eggs. If it gets too dry, add a little milk (be careful with the consistency; the batter for a fruit cake should be thicker than that for a sponge cake).

Grease a cake tin and sprinkle a little dry flour. Once beaten properly, pour the cake mixture into the greased tin.

Now put a wire rack or grid (to prevent burning) inside the pressure cooker and lower the cake tin on to that. Keep the flame low. It usually takes an hour, but keep checking after first 30 minutes by inserting a toothpick.

Turn off the heat once the toothpick comes out clean.

Manish Sisodia calls for CAG audit of 28 colleges: Cannot turn a blind eye to malpractices

Manish Sisodia, Delhi Deputy Chief Minister Manish Sisodia, Ramjas School, Ramjas School Principal, Delhi News, Indian Express, Indian Express News

“The government cannot turn a blind eye to… malpractices and irregularities potentially taking place in the 28 Delhi University colleges funded by it”, said Deputy Chief Minister and Education Minister Manish Sisodia in a letter to Shashi Kant Sharma, the Comptroller and Auditor General of India, while requesting a “comprehensive audit of these colleges”.

In the letter, Sisodia requested that the audit look at “all expenditure made by these colleges in the financial years 2016-17 and 2017-18”, “procedure of regular and ad-hoc appointments” and “regulatory and administrative action taken by DU (with respect to) these 28 colleges”. The letter added that the “audit is essential to ensure that there has been no misuse of public money”.

On Monday, the government had directed that all funds to the 28 government-funded colleges in DU be stopped, after the university failed to appoint governing bodies to these colleges despite 11 communications in the past 11 months.

In his letter, Sisodia wrote, “The oversight and monitoring of the procedures and expenditures in these colleges is done by the governing bodies. The term of the governing bodies ended in October last year. Since then, DU has been delaying the formation of these bodies, despite repeated correspondence.”

He added, “I have regularly been getting representations regarding corruption and irregularities in these colleges; including a letter from Udit Raj (MP, northwest Delhi) with details of irregularities in the appointment procedures in one these colleges…” Raj’s letter was also shared by Sisodia on social media outlets.

Dean of Colleges, Devesh Sinha, said, “I have not seen the letter demanding an audit, but any funding agency has the right to conduct audits. Even the Centre asks for such audits.”

The government’s order is already creating a flutter in the university, with the Delhi University Teachers’ Association (DUTA) writing to Sisodia as well as Vice-Chancellor Yogesh Tyagi.

In the letter to Sisodia, DUTA president Nandita Narain said, “DU has no right to delay the process or continue functioning with truncated governing bodies. We cannot accept such a harsh decision which penalises teachers and students for no fault of theirs.” DUTA has also appealed to Tyagi to urgently constitute the governing bodies.

From a flying insect to robotics: Here’s what you should know about biofluid mechanics

Biofluid mechanics describes the motions and forces of fluids in a range of biological systems: from cells in complex fluids, through respiratory flows and insect flight, to swimmers and paddlers.

What do the flapping wings of a bird and a swimmer’s flexible movement in the water have in common? The answer is biofluid mechanics. Though it’s generally not a topic of conversation amongst most people biofluid mechanics is everywhere in our daily lives, from the air we breathe or the flow of blood in our body, to the swimming of fish or plant circulation.

A special subject of fluid mechanics – biofluid mechanics describes the motions and forces of fluids in a range of biological systems: from cells in complex fluids, through respiratory flows and insect flight, to swimmers and paddlers.

It offers students the chance to apply engineering, mathematical, and physical principles of fluids to solve complex and multi-faceted problems (see eg Fig I for a non-exhaustive list of examples), primarily in biology and medicine, but also in aerospace and robotics.

Study of biofluid mechanics offers students the chance to apply engineering, mathematical, and physical principles of fluids to solve complex and multi-faceted problems (Sourced)

Lying at the interface of several disciplines, involving various scales and a wide range of physical systems, biofluid mechanics is inherently a multi-disciplinary field, addressing multi-scale and multi-physics phenomena, with an immeasurable impact to humans, the nature, and science and technology.

The study of blood flow through the heart and body, the flow of air in the lungs, the movement of swimming and flying animals through water or air, and the properties of complex biofluids are just some of the research topics currently being investigated, with many more advanced topics still under research.

The problems addressed in biofluid mechanics are often very complex, and therefore challenging.

Research approaches can encompass combined methodologies, including theoretical, experimental, and computational studies. Incorporation of innovative technologies, state-of-the-art imaging modalities, and high-fidelity computational fluid dynamics (CFD) methods are often utilised in combination, in an effort to achieve a comprehensive understanding of the biological flows under investigation.

Strong collaborations with clinicians, biologists, and other scientists from multiple disciplines are also an integral part of the biofluid mechanics field that ensure discussions across different disciplines, and intellectual advancement towards our understanding of the physical world.

Ladies, having a baby in your 30s may ensure a long life for you

Women who conceive later in life tend to be well-off and educated and have healthier lifestyle, leading to longer life expectancies.

Looks like people, who are planning their family late, may breathe a sigh of relief. Earlier research said, conceiving after 30 may leave a first-time mother childless. But a new study, not only denies the fact, but also brings a good news for the older moms.

The study, by scientists at Portugal’s Coimbra University, said that women who became mothers later in life were more likely to live longer than those who gave birth in their teens and 20s, reports the Independent. “The most relevant result shows that women tend to live longer the older they are when they get pregnant (in particular, for the first child),” it said, according to a paper published in the Journal of Public Health.

Of several factors which determine women’s life expectancy, it said, “The most surprising factor is the age of women at pregnancy, which may provide evidence to promote pregnancy in the early 30s.” A second study, published in the journal menopause Menopause journal, also found that mothers, who gave birth at 33 or older, were three times more like to have certain DNA markers for longevity than mothers who gave birth younger.

But neither study provided an explanation as to why older mothers may live longer. The report further said that according to fertility expert Lord Winston, women who conceive later in life tend to be well-off and educated and have healthier lifestyle, leading to longer life expectancies.

The desi version of a healthy soup

Kanji or kanji water made of different rice varieties offers not just nutrition but also a lot of comfort

Now that the rains are making their reluctant appearance, I long for kanji (rice gruel). It evokes memories of our annual childhood holiday in a small village on the banks of the Periyar river in Kerala. We were 18 grandchildren and, almost every year, at least a dozen would gather to spend time with our grandparents. So kanji for dinner was the only feasible option.

At 7.30 pm, we would line up on a mat on the floor. The steel plates and spoons fashioned out of jackfruit leaves would be laid out. We were served two ladles of hot red rice kanji, a blob of coconut chutney and green gram poriyal on a small strip of banana leaf set beside the plate. While the jar of salt mixed with water went around, we would try to get a bite of each other’s pappadam. After dinner, my aunt would pour water into the leftover kanji, if any, and keep it in an earthen pot. This, along with some pickle or leftover gravy stored in a kalchatti, was next morning’s breakfast for the adults.

My aunt reminisced, “The kanji would be of Chitteni, Onattan,Vatton, Navara or Erumakkari red rice — grown, parboiled and milled, bran mostly intact . Everything, except the pappadam made by a neighbouring family, was cultivated and processed by us. I don’t think many farmers grow these paddy varieties now.”

The preferred mid-morning drink/meal was kanji water flavoured with a little salt and pickle. Before pressure cooking came into vogue, rice was cooked in an open vessel with lots of water, which was then drained into another vessel and kept aside. Passers-by would ask for kanji water if they stopped for a drink .

Kanji made with different varieties of rice tastes different. Red rice kanji is arguably the best. But I have recently fallen love with kanji made with Ilupai poo samba (a white rice) and semi-polished karuppu kavuni black rice (almost purple in colour and rich in taste). We use coconut chutney, roasted gram chutney, tuvar chutney, ridge gourd thuvaiyal or any of the numerous chutneys that are an integral part of the South Indian cuisine. Kanjis can also be flavoured with steamed greens like moringa leaves and curry leaves or cooked along with green gram. Kanji is usually made of broken rice, as it gets cooked faster.

Three years ago, when we were visiting organic seed saver paddy farmers in Karnataka we stayed with Nandish, an innovative rice farmer. We had a wonderful surprise in the morning: a small bowl of leftover rice was mixed with buttermilk and chopped onions and accompanied by another bowl of sprouted groundnuts, green gram and Bengal gram. Nandish said, “The only thing better than this is the water in which the rice was soaked. This is the best source of Vitamin B12 for vegetarians.”

Red rice kanji and kanji water are used extensively in Ayurveda as part of the diet and during treatment. According to Ayurveda practitioners, kanji cures fatigue, removes toxins, stimulates the appetite and helps facilitate bowel movements. In Kerala, medicinal kanjis, prepared using medicinal rices like Navara, Raktasali and herbs, are consumed during Aadi (Karkidakam).

I see adoption of kanji and kanji water as a way to rediscover our own version of healthy soups instead of chasing artificially flavoured soups. Why don’t we introduce it to our children on a rainy evening in a soup bowl, with some roasted pappadam crisps or and green gram on the side? They may actually surprise us and enjoy it.

Right in many ways

It is a convenience food

It is delicious and wholesome

It is easy to cook

It is a great one-pot meal

It is local and seasonal

11 Healthier Pasta Salad Recipes to Bring to a BBQ

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Like so many other summertime food favorites, pasta salad isn’t always super healthy. Often, it’s so heavily doused in thick, overwhelming ingredients like mayonnaise that just one serving can leave you feeling kind of bogged down. Not to mention, a lot of the pasta salads you see at barbecues and cookouts are made with white flour pasta, which, unlike whole grain pasta, is usually pretty low in important nutrients like fiber and protein.

That’s not to say you shouldn’t be eating pasta salad during the summer. When you want some noodles but it’s 100 degrees outside, cold pasta salad is a great to satisfy the craving without overheating. Plus, no summer party is complete without at least one bowl of the stuff.

If you want a classic pasta salad with mayo and white pasta, go ahead and enjoy it—we’re not saying you should deprive yourself of the things you love, and you know your body and your goals best. But if you’re looking to make a healthier pasta salad, whip up one of these 11 options. They use ingredients like tahini and Greek yogurt to maintain the creaminess you expect from pasta salad, without overdoing it. And they forgo white pasta in favor of nutritious alternatives like spiralized vegetables, whole grain noodles, and more.

Zucchini noodle salad topped with strawberries and walnuts.

Smoked Salmon and Strawberry Zucchini Noodle Pasta Salad from Cotter Crunch

Take your zucchini noodle obsession to new heights with this out-of-this-world pasta salad. With strawberries, walnuts, and smoked salmon, it’s truly unlike any you’ve had before.

Curly pasta with avocado, cherry tomatoes, and more.

Southwest Pasta Salad from Ambitious Kitchen

Chipotle mayo ain’t got nothin’ on the spicy Greek yogurt-chipotle dressing in this salad.

Black bean pasta salad with vegetables.

Black Bean-Quinoa Pasta Salad from Eating Bird Food

If you can’t find the exact type of pasta Brittany recommends, any bean-based higher-protein alternative will work. (Lentil pasta, for example, is a great option.)

Pasta coated with penne and tossed with roasted tomatoes.

30-Minute Penne Pasta Salad from Minimalist Baker

Roasted cherry tomatoes and a vibrant pesto take this basic whole grain penne to another level.

Asian pasta salad with veggies.

Asian Noodle Salad from Well Plated

Well Plated uses whole grain spaghetti in this Asian pasta salad, but you can also get away with using soba or rice noodles.

Pasta salad in a bowl with arugula.

Creamy Goat Cheese and Arugula Pasta Salad from How Sweet Eats

Sweet, tangy goat cheese and fiery arugula play off of each other perfectly in this addictive salad.

Pasta salad with small noodles.

Summer Vegetable Pepe Pasta Salad from Foxes Love Lemons

Foxes Love Lemons uses acini de pepe pasta made with white flour here. Since there are so many other good ingredients, like veggies and Greek yogurt, we think this still counts as a healthier option. If you want, you can replace the acini de pepe with some kind of whole grain pasta, or sub in quinoa or farro.

Whole grain penne with feta, tomatoes.

Whole Wheat Greek Pasta Salad from Foodie Crush

Greek salad is so much better with pasta in it.

Noodles with kohlrabi and scallions.

Soba Noodle Salad With Cabbage and Kohlrabi from Naturally Ella

It doesn’t get more refreshing than this bright, colorful soba salad.

Pasta salad in a bowl with broccoli, green beans, more.Broccoli Tahini Pasta Salad from Love and Lemons

Our favorite part of this (very green) pasta salad? That silky tahini dressing!

Orzo salad with cucumbers and chickpeas.

Orzo Salad With Chickpeas, Cucumbers, Lemon, and Dill from Two Peas and Their Pod

Chickpeas add a nice heartiness to this orzo number. Dill and cucumber keep it fresh and light.


lobster roll

While you certainly can trek out to a remote corner of the East Coast and pay upwards of $20 to devour a delicious, iconic lobster roll off a plastic patio chair with the warm ocean breeze in your hair, remember this: Anyone can make a truly perfect, succulent lobster roll at home—for about half the price.

The quintessence of summer dining, lobster rolls ought to be made with fresh, live lobster and, usually are served in one of two styles: Maine-style, which come chilled and dressed in mayonnaise and usually finely chopped celery and lemon; and Connecticut-style, which are drizzled in butter and served warm on a toasted bun. There are merits to both. But, because of this simple math—lobster tastes amazing with butter and butter tastes amazing with bread and salt—I lean toward simple, salt and butter-dressed Connecticut-style rolls as the reliable crowd-pleaser at home.

To create the ultimate Connecticut roll, bring these star ingredients together and resist adding much else that may distract from them. Start by steaming or boiling lobster with a generous amount of salt, a small palmful of black peppercorns, and a bay leaf if you have it. Then toss the cooked, pulled lobster meat briefly in melted butter seasoned with sea salt and a hint of paprika. Beyond this, a simple delicate leaf of butter lettuce for crunch and a sprinkling of chopped chives for brightness are all you need to garnish each roll.

You can eat two crisp, buttery rolls at home for the price of one out, and there won’t be a soul around to judge you.


Mezeskalacs. (May-zesh-koh-lotch.) Traditional Hungarian gingerbread cookies painstakingly decorated as artwork. With a silver-tipped piping bag, Aniko dots icing into intricate lace embroidery and paints floral designs that mimic the colorful patterns on folk dresses. Whorls of white surround a small square mirror set into a red heart-shaped cookie. “You give it to someone,” she says, “to show they’re in the middle of your heart.”

Aniko is one of the few bakers in America that practice the centuries-old art, one that draws on German and Russian influences but over the decades has become uniquely Hungarian.

“Big social events, you always have mezeskalacs,” she goes on. This is especially true around Christmas, when the designs are the most elaborate. But at her home in Lebanon, New Jersey, Aniko also just finished up batches of heart-shaped cookies for the Valentine’s Day rush. Over the past five years she’s made mezeskalacs into a literal cottage business, selling cookies to the area’s Hungarian community and teaching the decorating art to church groups, school children, and the youth members of the Hungarian Scout Association.

Yes, scouts. There are a lot of them. But instead of merit badges for outdoor survival and physical fitness, the Hungarian scouts study the traditional folkways of their ancestors. Every summer Aniko joins with other scout leaders at a summer camp in upstate New York to teach their charges the Hungarian way to cook, dance, sew, sing, speak, live, and breathe Hungarian. And once every five years the camp is host to an international forum where 700 Hungarians born outside of Hungary (everywhere from the U.S. to the U.K. to Venezuela) gather to celebrate Hungarian culture. Naturally, there are mezeskalacs aplenty.

Hungarian honey cookies

If left in a well ventilated area, the cookies will naturally dehydrate. Aniko uses some of them, like this swan, as Christmas ornaments.

Mezeskalacs begin with typical baking spices: a little cinnamon, some clove, a dash of dried ginger. But their tawny color and characteristic lightness come from a slurp of honey, which brings not just flavor, but also moisture that converts into steam in the oven, poofing the dough high and giving the finished cookie plenty of air bubbles and a slight crispness. This light, mild cookie is the perfect base for royal icing piped into floral patterns (mezossegi) as well as cross-hatched lace, animal designs, and Hungarian aphorisms. “Keep calm and eat gizzard stew,” says one of the cookies Aniko shows me. Not a traditional saying, but one I’m ready to turn into a fridge magnet.

Aniko didn’t learn the art of mezeskalacs from her mother, who makes a mean pacal pörkölt(tripe stew) but doesn’t decorate cookies. As it turns out, she picked it up from the internet, watching videos on YouTube that have racked up tens of thousands of views. Go ahead, try watching just one. Before you know it you’ll have spent hours gaping slack-jawed at the time-lapse creations of cookies just beyond your grasp.

Hungarian honey cookies

Keep calm and eat gizzard stew = words to live by.

One particularly prolific mezeskalacs YouTuber, Tunde Dugantsi in Bowling Green, Kentucky, uses the videos as marketing for her online gingerbread business, where she sells her mezeskalacs as well as instructional books on how to decorate your own. Now Aniko is doing the same. She doesn’t have a website yet, but you can email her at honeycookies16@gmail.com to arrange an order and shipping.

“It’s taken years of practice to learn how to do the designs right,” Aniko tells me. Those multi-colored floral patterns have been the most difficult for her to master, but now she paints them as easily as her own whimsical designs that she often makes up on the fly as she’s piping. She first dove into the painted cookie world as a way to deepen her knowledge of Hungarian culture beyond her experiences as a teacher in a Hungarian school. “The culture is so important to me. With it I don’t feel alone, and I know I can give whatever I know to the next generation.”

Hungarian honey cookies

The mirror in this heart-shaped cookie isn’t edible, but “you give it to someone,” Aniko says, “to show they’re in the middle of your heart.”

That passing of the torch is especially important to Hungarians, many of whom fled to the U.S., Canada, Australia, and parts of Latin America following a bloody revolution in 1956. With such a widespread diaspora, local community ties are vital. Hence the scouts, and their emphasis on traditional folkways. And hence Aniko’s mezeskalacs, which are as much about community as commerce.

Hungarian honey cookies

Mezossegi, the traditional Hungarian floral print, is also a popular design on folk dresses.

Over in New Jersey, the Hungarian social calendar is planned out well in advance. In June, the city of New Brunswick will be celebrating its 42nd annual Hungarian Festival, where over 10,000 Hungarians will gather for cultural performances, folk art exhibits, and massive amounts of traditional Hungarian food. For four frantic days before the festival, Aniko and other scout leaders will cook literal tons of stuffed cabbage, goulash, chicken paprikash, tripe stew, and plum dumplings. The income they raise from sales will all go towards the Hungarian scouts, which have members as young as five and as old as 82.

“Once a scout,” Aniko says with a smile, “always a scout.”

Ready in 30 mins or less: These crab recipes by chef Vikas Khanna are ideal for a lazy brunch

vikas khanna, vikas khanna recipes, easy recipes, quick recipes

There are times when you just want to stare into nothingness and simply unwind at home. While there are big chances of ordering in, we believe there are ways to make your weekend-in all the more interesting. All it needs is a little effort on your part.

These three recipes by Michelin-star chef Vikas Khanna are worth your time and effort in the kitchen, even on a weekend.

Crab Cakes

Preparation time: 25 mins

2 packets- Pound Gadre crab sticks
1/3 cup- Crushed crackers (preferably Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup- Finely chopped bell pepper
1 tsp- Worcestershire sauce
1/4 cup- Mayonnaise
1 egg
1 tsp- Worcestershire sauce
1 tsp- Dry mustard
1/2 lemon, juiced
1/4 tsp- Garlic powder
1 tsp- Salt
Dash cayenne pepper
Flour, for dusting
1/2 cup- Peanut oil

* In a large bowl, mix together all the ingredients, except for the flour and peanut oil.

* Shape into patties and dust with flour.

* Add mayonnaise in the centre while shaping it into patties.

* Heat oil in a large skillet over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until brown, about 4 to 5 mins.

* Carefully flip crab cakes and fry on the other side until golden brown, for about 4 mins.

* Serve warm with preferred sauce.

Creamy crab and corn soup

Preparation Time: 35 mins

1 medium potato, chopped
3 cups- Vegetable stock
3 medium potatoes, peeled and diced
1 Packet- Gadre Crab Sticks
1/4 tsp- Pepper

* Heat a large saucepan with vegetable stock and add potatoes.

* Add corn and heavy cream; bring to a boil.

* Add salt and pepper for taste.

* Reduce heat, cover and simmer for 15 minutes.

* Remove from the heat, cool slightly.

* Add crab sticks in the pan.

* Stir in the Gadre crab sticks, cream, salt and pepper together and cook over low heat until heated through. Be careful to not boil it.

Cold coconut and crabstick soup

Preparation Time: 25 mins

1 packet- Gadre crab sticks
Desiccated coconut
Coconut milk
Pine nuts
Black Pepper
Chili Flakes
Coriander Oil

* Cut the coconut into small pieces and put it into a grinder.

* Add coconut milk and Gadre crab sticks and grind it into a fine paste.

* Roast the pine nuts in a heated pan and then add salt to it.

* In a glass, pour the coconut and crab sticks puree.

* Garnish with roasted pine nuts, black pepper and chili flakes.

* Drizzle coriander oil and serve it cold.