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 ...

1 medium green capsicum, seeded, cubed 1 medium tomato, cubed 1 medium cucumber, cubed 1 medium onion, cubed 2-3 slices bread, cubed 1 tbsp olive oil 1 small bunch lettuce (iceberg), hand torn 5-6 black olives 5-6 green olives 1-2 sprigs fresh parsley For dressing 3 tbsps olive oil 1 tbsp vinegar 1 tbsp lemon juice Salt to taste 5-6 black peppercorns, crushed 1 tbsp fresh parsley, chopped 1 tsp dried mint Heat olive oil in a pan, add bread pieces and sauté on medium heat to make croutons. To make the dressing take olive oil in a bowl, add vinegar, lemon juice, salt, crushed black peppercorns, parsley, dried mint and whisk well. Tear iceberg lettuce into a bowl. Add all the vegetables and onion. Add black and green olives. Tear parsley and add. Toss well. Just before serving pour the dressing over, add ...

8 fresh asparagus 1 gram saffron 3 fresh red chillies 2 tbsps butter 1 cup fresh cream 1/2 cup cheese, grated Salt to taste 5-6 black peppercorns, crushed Satay sticks as required Trim and cut asparagus into six-inch pieces. String them onto the satay sticks. For the sauce, chop two red chillies. Heat two tablespoons of butter in a pan, add red chillies and sauté. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens. Heat the remaining butter in a grill pan and place the satay sticks with asparagus on it. Grill the asparagus, turning the sticks from time to time. As the asparagus is getting cooked sprinkle salt and crushed black peppercorns. Take care not to overcook the asparagus. When done, place the asparagus neatly ...

1 cup dark chocolate, grated 1 tbsp orange zest, chopped 2 tbsps orange marmalade 1 1/2 cups refined flour (maida) + 1 tbsp 3/4 cup butter, softened 1 cup brown sugar 3 eggs, beaten 2 tsps baking powder 2/3 cup milk 1/3 cup almonds, flaked Preheat oven to 180°C. Line and grease an eight-inch round baking tin. Take butter and brown sugar in a bowl and cream till light. Add orange zest, orange marmalade and mix well. Add grated chocolate and mix well. Beat eggs till light and fluffy. Add some of it to the butter-sugar mixture and mix with a light hand. Sieve refined flour and baking powder into the bowl and mix. Add some more eggs and mix. Add the remaining eggs, milk, almond flakes and mix. Transfer into the greased tin and bake in the preheated oven at ...

8 slices white/brown bread 2 large bananas 2 tablespoons orange marmalade 6 eggs 1 tablespoon powdered sugar 2-3 drops vanilla essence, optional ½ cup milk 4 tablespoons butter Maple syrup as required Peel and grate the ripe bananas. Add orange marmalade and mix with a hand blender. Break eggs into a bowl, add powdered sugar and mix with the hand blender till well blended. If you wish you can add a few drops of vanilla essence and mix. Add milk and blend again. Spread the banana mixture over one bread slice. Place another slice over it. Heat a pan. Add half a tablespoon of butter. Dip the sandwich in the egg mixture and place it on the hot pan and cook on medium heat. When one side is done turn ...

8 brown bread slices 1 1/2 cups cheese, grated 1 medium onion, chopped 1 medium green capsicum, seeded and chopped 1 medium tomato, seeded and chopped 4 tablespoons tomato sauce 2-3 green chillies, chopped 4-5 tablespoons butter Take cheese in a bowl. Add onion, capsicum, tomato, tomato sauce, green chillies and mix. Apply this mixture on top of a bread slice, place another slice over it and press slightly. Similarly prepare the remaining sandwiches. Apply a little butter on one side and place them on a grill buttered side down. Apply a little butter on the top side and close the grill. Grill till golden brown. Serve hot.

12 slices bread 1 1/2 cups cream cheese 1 cup cheese spread A few leaves iceberg lettuce 3-4 cucumbers, sliced 4 medium potatoes, boiled and sliced Salt to taste Black pepper powder to taste 3-4 tomatoes, sliced 5-6 pickled gherkins, sliced 1 teaspoon red chillies, crushed Use a day old bread. Take three slices per sandwich. Mix cream cheese and cheese spread to make a smooth paste. Apply a portion of this paste on one slice of bread. Place a lettuce leaf and cover with a layer of cucumber and potato on it. Sprinkle salt and black pepper powder and put another slice of bread over it. Apply a portion of the cream cheese paste over the second slice of bread generously. Place a few lettuce leaves and cover with tomato slices. Sprinkle sliced gherkins ...