Ingredients: 1 ½ cups Basmati rice, 1 cup chickpeas (kabuli chana), 2 tbsp tea leaves, salt to taste, 5 to 6 green cardamoms, 2 to 3 bay leaves, 2 to 3 cloves 1 ½ cups skimmed milk yoghurt, 1 tsp ginger paste, 1 inch ginger, cut into thin strips, ½ cup fresh mint leaves, 1 tsp green chilli paste, 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tsp ginger garlic paste, a few strands of saffron, 1 tbsp skimmed milk, a few drops of kewra water, ¼ cup fresh coriander leaves, chopped Method: Soak kabuli chana overnight or for six hours in 4 cups water. Drain and pressure cook in 4 cups of fresh water with salt and tea leaves tied inside a piece of muslin ...

Ingredients: 2 cups whole wheat flour (atta), ¼ cup fresh coriander leaves, chopped, ¼ cup fresh mint leaves, chopped, Salt to taste, 2 tsp chaat masala ½ cup skimmed milk yoghurt Method: Place the whole wheat flour and salt in a bowl. Add coriander leaves, mint leaves and enough water to make soft dough. Cover and rest the dough for 20 to 25 minutes. Divide the dough into eight equal portions and shape into balls. Mix yoghurt and chaat masala. Roll out each ball into a medium-sized chapatti. Spread with a tablespoon of the yoghurt mixture. Fold the chapatti like a fan and twist it back into the form of a ball. Set aside for five minutes. Roll out each portion into a parantha of five to seven inches diameter. ...

12 eggs Salt to taste 6 tbsps oil 2 medium onions, finely chopped 4 green chillies, finely chopped 1 cup mixed sprouts 1/2 cup sev Break three eggs in a bowl, add salt and beat well. Heat one and a half tablespoons of oil in a non-stick pan, add a portion of onions and green chillies and sauté for one minute. Add beaten egg and mix. Mix with a spoon, allow to set while it cooks. Place some sprouts and sev on one side and fold over the other side. Cook for a minute. Flip over and cook again for a minute. Serve hot immediately. Similarly prepare the other omelettes.

1 cup moong sprouts, blanched 2 large potatoes, boiled and grated 1 tbsp oil to shallow fry 1 small onion, finely chopped 1/2 inch piece ginger, finely chopped 1/2 cup gram flour (besan) 2 ripe bananas 3-4 green chillies, finely chopped Salt to taste 1/2 medium bunch fresh coriander leaves, finely chopped 1 teaspoon dry mango powder (amchur) 1 cup bread crumbs Heat one tablespoon of oil in a pan. Add onion and sauté on medium heat for a minute. Add ginger and stir-fry for 30 seconds. Add besan and sauté till fragrant. Set aside. Take peeled ripe bananas in a bowl. Mash and add grated boiled potatoes. Mix in chopped green chillies, salt and blanched sprouts. Mix cooked besan mixture in the potato mixture. Add chopped coriander leaves and amchur powder. Mix in three tablespoons of breadcrumbs. Heat two ...

1 and 1/2 cups green gram split without skin (dhuli moong dal) 2 tbsps black gram split without skin (dhuli urad dal) 1/2 cup moong sprouts, blanched 2-3 green chillies, roughly chopped 1 inch piece ginger, roughly chopped Salt to taste 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp baking powder Oil for greasing 2 cups yoghurt, whisked and salted 1/2 cup coriander chutney 1/2 cup sweet tamarind chutney 2 tablespoons fresh coriander leaves, chopped Mix moong dal and urad dal. Soak in three cups of water for two hours. Drain and set aside. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water. Transfer into a large bowl. Mix well and set aside to ferment for six to eight ...

2 bunches spinach, shredded 1/2 cup bean sprouts 1 teaspoon butter 1 bay leaf 1/2 onion, chopped 2 stalks celery, chopped Salt to taste White pepper powder, to taste 1 teaspoon fresh cream Melt butter in a saucepan and add bay leaf, chopped onion, chopped celery and sauté until onion is transparent. Add spinach, stir for a minute, add half of the bean sprouts and stir well. Add four cups of water and cook till spinach is done without getting discoloured. Remove, cool and strain, do not discard the liquid. Remove the bay leaf and puree the spinach till smooth. Put it back in the pan. Add only as much liquid as needed to get the correct consistency. Reheat and add salt, white pepper powder and remaining bean sprouts. Bring to a boil. Serve hot garnished with fresh cream.

Ingredients 500 gms prawns 4 to 5 tbsp oil 1 big or 2 medium sized onions (grated ) 6 to 7 cloves garlic (crushed) 2 bay leaves 3 to 4 green cardamoms (peeled) 1 stick cinnamon ¼ tsp turmeric powder 2 tsp red chilli powder (or as per taste) 200 ml coconut milk salt to taste 2 to 3 green chillies (slit) Method Clean, de-vein and wash prawns well.Lightly, heat oil in a kadai. Lightly fry the prawns and keep aside. In the same oil add onions, crushed garlic, bay leaves, cardamoms and cinnamon. Add turmeric powder and red chilli powder. Sauté on a low flame till ...

12-16 dates 1 tsp lemon rind 12-16 almonds 100 grams ricotta cheese 2 tbsps castor sugar Slit dates carefully and remove the seeds. Gently open them and set aside. Finely grate lemon rind. Roast almonds and set aside. Mix ricotta cheese and castor sugar well. You can use cream cheese or fresh chenna, well mashed, instead of ricotta cheese. Add a pinch of lemon rind and mix. Make a cone with butter paper, put the cheese stuffing into it and pipe it into the date slits. Place an almond on top of the cheese in each date. You can use blanched almonds or cashewnuts or walnuts too. Instead of dates you can stuff prunes (dried apricots) similarly. Serve at room temperature.

4 chicken breasts 4 pita bread 4 tbsps olive oil Salt to taste For yogurt sauce 1 cup yogurt Salt to taste 4 cloves garlic, ground 2 tbsps lemon juice 1 sprig fresh parsley For salad 1 medium onion, sliced 1 medium tomato, sliced 2 jalapenos, sliced Salt to taste 2 tbsps tahina 3 tbsps yogurt 6-8 fresh mint leaves, hand torn Preheat the oven to 200°C. Slit chicken breasts lengthwise without cutting through. Dribble olive oil over them, sprinkle salt and fold the pieces. Thread these pieces onto a skewer. Keep the skewer on the rack. Place rack in the preheated oven. Add salt, garlic paste to yogurt and whisk well. Add lemon juice and mix. Put this mixture over a muslin cloth kept over a bowl, gather the edges and squeeze tight for smooth yogurt sauce. Garnish with a sprig of ...

300 grams lamb mince 3/4 cup burghul 1 medium onion, roughly chopped 1 tsp cumin powder 1/4 tsp white pepper powder Salt to taste 1/4 tsp cayenne pepper Oil to deep fry For filling 100 grams lamb mince 2 tbsps olive oil 2 small onions, finely chopped Salt to taste 1 tbsp Lebanese spice 2 tbsps pine nuts Soak burghul in one cup of water for half an hour and drain. Take lamb mince in a blender. Add roughly chopped onion, cumin powder, white pepper powder, salt, cayenne pepper (or red chilli powder) and blend till smooth. Transfer into a bowl. Add burghul and mix thoroughly. Heat olive oil in a pan, add finely chopped onions and sauté till light brown. Add lamb mince and cook. Add salt and cook till dry. Add Lebanese spice powder (a mixture of cinnamon, cloves, green cardamoms and ...