SPINACH WITH PEANUTS

required:1/2 kg baby spinach,turmeric pd-a pinch,salt-according to taste,roasted peanuts-2 tbsp,garlic-1 clove,dry red chillies-3 broken,mustard seeds-1/4 th tsp,curry leaves-few,uraddal-1 tsp,oil-2 tbsp

method

crush the garlic with the peanuts.

cover and cook spinach on medium flame until wilted.open the lid and increase the flame to evaporate the water.now take a seperate pan and heat it up.pour oil into it.when the oil is hot add mustard seeds,dry red chillies,uraddal,turmeric pd one after the other.when mustards pop add curry leaves, spinach,salt and stir fry.lastly add the peanuts and garlic.mix well.serve with rice.

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TAPIOCA PEARLS MIXTURE

required:nylon big size tapioca pearls-1/2 cup,oil-3 tsp,curry leaves-few,salt-3 pinches,red chilli powder-2 pinches,peanuts-2 tbsp

method

mix oil and tapioca pearls on a airfryer liner sheet.preheat the airfryer at 350 for 7 minutes and then place the liners with pearls inside.air fry at 390 for 20 minutes.add a couple of minutes if required.when still hot tip in salt,red chilli pd and mix well.now seperately put the raw peanuts mixed with little oil in the airfryer at 375 for 6 minutes and for the 6th minute remove the basket and add the curry leaves to it,mix everything well together along with enough salt and red chilli powder

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SEMIYA[VERMICELLI] KESARI

required:roasted semiya-1 cup,water-little more than 2&1/2 cups,ghee-4 tbsp,sugar-3/4th cup,cashews-few,raisins-few,cardamom powder-2 pinches

method

heat the ghee in a pan.fry the vermicelli in ghee for 30 sec and then pour water and cook covered.when all the water is almost evapourated add the sugar,cardamom pd and mix lightly.keep mixing until almost the melted sugar water disappears.heat a tsp of ghee and fry the cashews,raisins.when the raisins puff up add to the kesari.

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RAJMA AND CHICKPEA SALAD

required:rajma soaked overnight and cooked with salt-1/2 cup,canned chickpeas-250 g g,salt-according to taste,english cucumber-1/2 finely chopped,firm tomato-1/2 deseeded and finely chopped,red onion-finely chopped,black pepper pd-1/4 th tsp,lemon-1 big

method

drain the chickpeas, wash them well.alternatively chickpeas also can be soaked overnight and cooked with salt seperately.mix chickpeas,rajma,cucumber,onion,tomato in a bowl.add salt,pepper powder and lemon juice to taste and mix well.even fresh coriander or mint can be added to this.

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WATERMELON AND CHIA SEED DRINK

 required:yellow water melon{or red},chia seeds-1/2 tbsp,sugar[optional]

method

dice the water melon and save a quarter piece of it.blend and make juice of the rest of the pulp and pass through a sieve.dice the saved piece into tiny pieces.add these pieces to the juice.now add chia seeds to the juice.put the juice in the refrigerator for two hours and serve

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CAJUN CHICKEN

required:garlic powder-3 tsp,onion powder-3 tsp,cumin powder-2 tsp,red chilli powder-2 tsp,italian seasoning-3 tsp,sweet or smoked paprika powder-3 tsp,black pepper powder-1 tsp,salt-according to taste,oil-3 tbsp,chicken-150 lbs

method

cut boneless thigh pieces into small pieces.mix with all the above ingredients and put in a ziplock bag.with the help of a dough rolling pin try to break down the chicken.marinate for 3- 4 hours covered in the friz.

cook them in a preheated oven or airfryer at 400 F.keep checking and turn off when the chicken is cooked

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YELLOW CUCUMBER AND MUSHROOM CURRY

required:mustard seeds-1/4 th tsp,cumin seeds-1/4th tsp,1 small onion-finely chopped,green chilli-1 slit,turmeric pd-1/4th tsp,red chilli pd-1/4 th tsp,salt-according to taste,cucumber diced-300g,mushrooms button-250 g blanched,warm water-1 cup,ginger&garlic paste[optional]-1/2 tsp,cream-optional,curry leaves-few

method

deseed the cucumber and remove any pulp underneath,if the seeds are bitter.take a pan and pop the mustards.tip in cumin seeds,onion,green chilli,turmeric pd,curry leaves,ginger&garlic paste one after the other.when the onion sweats add cucumber,red chilli pd and saute for a min.add the mushrooms and cover.after a min add water and cover until the vegetables are cooked.lastlly serve with cream

 

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STUFFED DATES

required: mejdool dates-few,cream cheese,readymade caramel sauce,pecans or anyother dry fruits.

method

cut the mejdool dates.open them and flatten them so that they sit on the plate.fill them up with cream cheese.top them with chopped pecans.drizzle caramel sauce on top

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EGGPLANTS IN PEANUT SAUCE

required: brinjal-1/2 kg,tomatoes-2 finely chopped,oil-2 tbsp,roasted peanuts-2 handfuls,water-250 ml,red chilli pd-1/2 tsp,salt-according to taste,garlic cloves-2,oil-2 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 th tsp,onion-finely chopped-3/4 th cup,curry leaves-1 sprig

method

grind the peanuts with garlic and little water.dice the brinjal.put them simultaneously in salted water.heat a pan with oil and pop the mustards.tip in cumin seeds,onion,curry leaves,turmeric pd and fry until the onion sweats.then add the tomatoes and keep covered.when the tomatoes are half cooked add the brinjal which is squeezed from water.add salt and cover until the brinjal is soft.now add the peanut milk,red chilli pd and the remaining water.cover until the garlic is cooked.

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GREEN PEAS MASALA

required:bay leaf-1/2,clove-1,cinnamon-a small piece,onion-2 handfuls finely chopped,red chilli pd-1/2 tsp,salt-according to taste,turmeric pd-a pinch,garam masala pd-1/4 th tsp,water-1 cup,fresh peeled green peas-283 g,oil-1 2 tbsp,ginger&garlic paste-1 tsp

method

heat the oil and tip in bayleaf,clove,cinnamon.as soon as they change colour put the onions,salt,turmeric pd in and fry until tanslucent.add ginger&garlic paste and saute until the raw smell disappears.add the green peas and stir fry for a minute.tip in red chilli pd,garam masala and add water and cover until the peas are cooked

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SWEETPOTATO SOUP

required:garlic clove-1 fnely chopped,finely chopped green chilli-1,cabbage-thinly sliced 2 handfuls, red onion thinly sliced-1 handful, green beans-4 finely sliced,tomato -1 finely chopped,salt-according to taste,red chilli pd-2 pinches,butter-1 tbsp,olive oil-2 tsp,water-1/2 lt,purple sweet potato-1&1/2 cups boiled and mashed

method

take a thick bottomed pan and add butter,olive oil.immediately put garlic,green chilli.when the garlic smell emanates put onion,cabbage,green beans and stir fry. when the onion sweats;tip in the tomato,salt and cook until tomato is mushy.add the red chilli pd,sweet potato and mix well.pour water and cook until all the flavours are mixed well and blend with a hand blender.also cheese can be added to this.

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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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