Heat the oil in a large non-stick frying pan or skillet over medium heat.

Add the sliced garlic to the pan and sauté for about 1 minute until fragrant.

Add the diced tomatoes to the pan and cook for 2-3 minutes until they begin to soften.

Stir in the shrimp, garlic powder, onion powder, salt, and black pepper.

Cook the shrimp and tomato mixture for about 10-12 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Once cooked, remove the pan from heat.

Garnish with fresh cilantro/coriander leaves.

Serve hot, accompanied by rice or crusty bread if desired.

In a mixing bowl, combine the mashed potatoes with half of the melted butter, chopped onions, cilantro/coriander, salt, and pepper.

Mix well.

Open each pocket bread half and stuff them evenly with the potato mixture.

Heat a pan or griddle over medium heat.

Brush the outer surfaces of the stuffed pitas with the remaining melted butter.

Place the stuffed pitas on the pan or griddle and cook for about 3-4 minutes on each side, or until golden brown and heated through.

Once cooked, remove the stuffed pitas from the pan.

Serve hot, optionally with tomato sauce for dipping.

Preheat your sandwich toaster or panini press.

Butter one side of each bread slice.

Place the bread slices buttered side down on a clean surface.

Arrange the tomato and green bell pepper slices on top of two bread slices.

Season the tomato and green pepper with salt and pepper.

Place the remaining bread slices on top to form sandwiches, with the buttered side facing outwards.

Place the sandwiches in the preheated sandwich toaster or panini press.

Toast the sandwiches for about 3-5 minutes, or until golden brown and crispy.

Carefully remove the sandwiches from the toaster or press.

Serve hot, optionally with tomato sauce on the side for dipping

Preheat your sandwich toaster or panini press.

Butter one side of each bread slice.

Place the bread slices buttered side down on a clean surface.

Arrange the tomato and onion slices on top of two bread slices.

Season the tomato and onion with salt and pepper.

Place the remaining bread slices on top to form sandwiches, with the buttered side facing outwards.

Place the sandwiches in the preheated sandwich toaster or panini press.

Toast the sandwiches for about 3-5 minutes, or until golden brown and crispy.

Carefully remove the sandwiches from the toaster or press.

Serve hot, optionally with tomato sauce on the side for dipping.

Spread a generous amount of softened butter on one side of each slice of fresh sandwich bread.

Arrange the thinly sliced cucumber and tomato on top of two slices of bread, ensuring they cover the entire surface.

Season the cucumber and tomato slices with salt and pepper according to taste.

Place the remaining slices of bread on top of the cucumber and tomato slices, buttered side facing down, to form sandwiches.

Press down gently on the sandwiches to secure the filling.

Using a sharp knife, carefully cut each sandwich diagonally to create triangular halves.

Serve the fresh tomato and cucumber sandwiches immediately, or wrap them in parchment paper or cling film for later enjoyment.

In a large mixing bowl, combine the puffed rice, cooked chickpeas, cubed potatoes, chopped onions, and salted peanuts.

Add the tomato sauce to the mixture and toss well to coat all the ingredients evenly.

Just before serving, sprinkle the sev or crushed potato chips over the mixture and gently mix to combine.

Serve the Bhel Puri immediately to enjoy its crunchy texture.

Avoid letting it sit too long before serving to prevent the puffed rice from becoming soggy.

Peel the mangoes and remove the pulp from the seeds.

In a mixer/electric blender/food processor, pour the milk.

Add the mango pulp and sugar to the milk.

Blend the mixture until the mango pulp is well incorporated with the milk, resulting in a pale yellow color.

Transfer the mango shake to a pitcher or individual glasses.

Chill the mango shake in the refrigerator for at least 1 hour before serving to enhance the flavors.

Serve the chilled mango shake as a refreshing beverage.

In a heavy-bottomed saucepan, heat the half and half over medium heat until it comes to a boil.

Add the grated carrots, raisins, and sugar to the boiling half and half.

Stir well to combine.

Reduce the heat to low and simmer the mixture, stirring occasionally, until the liquid is reduced to about 1/10th of its original volume.

This will take approximately 20-25 minutes.

In a separate frying pan, melt the butter over medium heat.

Add the cashew pieces and fry until they turn golden brown and fragrant, about 3-4 minutes.

Once the carrot mixture has thickened and the liquid has reduced, add the fried cashew pieces to the saucepan.

Mix well to combine.

Serve the gajjar halwa hot, garnished with additional cashew pieces if desired.

In a mixing bowl, combine the sugar, half and half, and your choice of heavy cream, Cool Whip, or strawberry ice cream.

Mix well until the sugar is dissolved and the mixture is smooth.

Wash and slice the fruits, if necessary, and add them to the cream mixture.

Stir gently to coat the fruits evenly with the cream mixture.

Cover the bowl and refrigerate the fruit cream for at least 2 hours, or until well chilled.

Serve the chilled fruit cream as a refreshing and indulgent dessert.

In a heavy-bottomed saucepan, bring the milk to a boil over medium heat.

Reduce the heat to low and let the milk simmer until it reduces to half its original volume, stirring constantly to prevent sticking and burning.

This will take approximately 45-60 minutes.

Add the cooked rice and raisins to the simmering milk, stirring continuously.

Stir in the sugar and mix well until it dissolves completely.

Continue to cook the mixture over low heat, stirring constantly, until it attains a thick, sticky consistency.

This will take about 15-20 minutes.

Once the rice pudding reaches the desired consistency, remove it from the heat and let it cool slightly.

Serve the rice pudding warm or chilled, as desired.