PANEER AND RADISH GREENS PAKODA

required:paneer-50 g,green chillies-3,chickpea flour-1 cup,red chilli pd-1/2 tsp,cumin seeds-1/2 tsp,white radish-1 medium size,oil-to feep dry,salt-to taste

method

peel and grate the radish.wash and finely chop the radish greens.also grate the paneer. egg can also be substituted instead of paneer.mix everything well with salt,cumin,green chillies,red chilli pd and lastly chickpea flour.drop the mixture slowly into the moderately heated oil by seperating the mixture with fingers.fry until golden

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SMOKED SALMON SALAD

required:green apple-1,200 g of smoked salmon-200g,olive oil-2 tsp,black pepper-2 pinches,salt-2 pinches,lemon juice-1&1/2 lemons,corn chips-2 handfuls,almond slices-2 tbsp,green leaves[mixed-baby chard,baby spinach,baby kale],pickled ginger-few pieces

method

chop the apple into thin pieces after removing the seeds.put lemon juice onto the apple.tear the salmon to bite sized pieces and ginger into small pieces.also crush the corn chips a little.now mix everything well

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AVACADO AND PEAR SALAD

required:bartlett pear{not asian}cubed and deseeded-1,avacado-2 small peel and cube,balsamic vinegar-to drizzle[optional],mixed salad leaves or baby kale leaves-3 handfuls,pomegrante seeds-2 handfuls,chickpeas-400 g,olive oil-1 tbsp,salt-according to taste,black pepper pd-1/2 tsp,lemon-1 big

method

soak and boil the chickpeas until soft or use canned chickpeas.mix pear and avacado very lightly.add chickpeas,leaves,pomegranate seeds,olive oil,black pepper pd,salt,lemon juice and mix well.drizzle balsamic vinegar if necessary.

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SCALLION SIDE

required:scallions-1 bunch,salt-a pinch,any cooking oil-2 tsp

method

finely chop the green part of scallions.mix well with salt and then add oil.this serves as an accompaniment for fried rice

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CRAB CAKES

required:crab meat-450g,mayonnaise-3 tbsp,green chilies-4 finely chopped,coriander-finely chopped few sprigs,salt-1/4 th tsp,panko bread crumbs-3 tbsp,oil-for shallow frying

method

drain any water from crab meat and mix with mayonnaise,green chillies,coriander,salt,bread crumbs,coriander.make balls of this mixture and flatten them.shallow fry in hot oil until golden on both sides

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WATERCRESS WITH POTATO

required:400 g of potatoes peeled and cubed,red chilli pd-3/4 th tsp,salt-according to taste,oil-2 tbsp,mustard seeds-1/4th tsp,turmeric pd-1/4 th tsp,uraddal-1/2 tsp,watercress-3 bunches washed and chopped,curry leaves-few

method

heat a thick bottomed pan and pour oil into it.tip in mustard seeds and then uraddal.also add curry leaves after the dal changes colornow add the potatoes,turmeric pd and stir fry until slightly golden.tip in salt and when add the red chilli pd.add the watercress and mix well.wait until the leaves turn soft and turn off.adjust any salt if required

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ROOHAFZA SODA

required:roohafza-3 tsp,mint leaves-10 crushed,amchoor-1/2 tsp,basil leaves-3 crushed,black salt-1/4 th tsp,lemon-1,soda water-300 ml

method

squeeze the lemon and mix everything well.

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GREEN APPLE CHUTNEY

required:coriander-1 big bunch,mint leaves-a handful,ginger-a small piece,green chillies-3,salt-to taste,garlic-1 clove[optional],black salt-3/4th tsp,green apple-1 deseeded,salt-according to taste,lemon juice-3 or 4 tsp

method

remove any thick stems from coriander.wash the coriander well and chop roughly.also prep the apple.wash the mint leaves.grind everything together.add salt and black salt little by little.serve with kababs or apply as a sandwich spread

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GRAPE JUICE

required:black seedless or grapes with seeds-1 kg,citric acid-2 tsp,granulated sugar-according to taste,water-1 ltr,grape essence-2 tsp

method

blanch the grapes in hot water and then immediately put them in ice water. drain and put the grapes in a bowl along with little sugar and massage them gently so that the pulp and skin seperates.discard the skin and put the pulp back into a vessel with water.add citric acid and heat it up to a boil.turn offf and add the essence.when it comes to room temperature store in a clean container.this stays good for 10 days. in the refrigerator.basil seeds can be soaked for 15 min and added as and when required to this juice.

if you dilute the juice more with water you will have to add more sugar.

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KARIVEPAKU CHICKEN

required:oil-4 tbsp,chicken boneless thigh pieces-750g,lemon juice-3 tsp,onion-1 medium finely chopped,curry leaves-10 sprigs, green chillies-6,ghee-2 tsp,ginger&garlic paste-1&1/2 tbsp,water-1/2 cup,turmeric pd-1/4 th tsp,salt-according to taste

method

take ghee and heat it up.fry the curry leaves in the ghee until crisp.remove to a plate and also fry the green chillies until they change colour in the same pan.

marinate the chicken overnight in the friz with lemon juice and salt.add ginger&garlic paste, turmeric pd,onions to the chicken and cook the chicken covered on medium to high flame.if required add warm water and cook if the chicken is not cooked in its juices.

take another pan and heat the oil.put the cooked chicken into the oil and fry for sometime.lastly add the ground paste and saute.adjust any salt and turn off.

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BLACKEYED PEAS DOSA

required:2 cups of black eyed peas,green chillies-5,ginger-1" piece,cumin seeds-3/4th tsp,salt-according to taste,water-to grind,oil-few spoons,raw rice-1&1/2 tbsp

method

soak blackeyed peas overnight along with rice.drain and next day morning grind with green chillies,ginger,cumin seeds,salt and water to make thick and easy spreadable batter like dosa.heat a seasoned tawa and spread the batter evenly and cook on medium to high heat.when the batter changes colour pour few drops of oil around the dosa and in the middle to make it crisp.fold and remove to a plate

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