Best Lebanese Dish

FALAFEL IN PITA BREAD

Serves 4

Dried chick peas ½ cup
Onion chopped ½
Garlic crushed 1 flake
Coriander leaves chopped 1 ½ tbsp
Coriander powder 1tsp
Cumin ground 1tsp
Turmeric powder ¼ tsp
Red chilli powder ¼ tsp
Black pepper powder ¼ tsp
Salt to taste
Semolina 2 tbsp
Baking soda ½ tsp
Oil for frying
Thousand Island dressing 1 cup
Onion sliced 2
Capsicum sliced 2
Pita bread 4

Soak the chick peas overnight. Drain and place in the mixer.
Add the onions, garlic, coriander leaves, coriander powder, cumin powder, turmeric, red chilli powder, black pepper powder and salt. Grind to make a fine paste.
Add the semolina and baking soda. Mix well. Make small round balls, flatten them slightly.
Heat oil for frying. Fry 3 – 4 tikkis at a time till brown and cooked from inside.
Remove and drain on paper towel.
Mix onion capsicum in dressing.Cut pita bread in to 4 triangles and slit each triangle horizontally till end to make pita pockets.
Now spread 1 big spoon of dressing in pocket and place single tikki on it.
Single pita bread makes 4 triangles with pockets. Repeat it with all 4 pita breads.
Serve hot.

Dilli Ki Chaat

CHATPATI KATHI ROTI

Serves 4

Nutri nugget granules 1 cup soaked for an hour & drained
Peas boiled ½ cup
Tomato puree 1 cup
Tomato 1 chopped
Onion 1 chopped
Hing 2 pinches
Cumin seeds ½ tsp
Dry red chilli crushed 1
Garammasala ½ tsp
Dhania powder 1 tbsp
Salt 1 tsp
Dry mango powder ½ tsp
Red chilli powder ¼ tsp
Green chilli finely chopped 1
Juice of ½ lemon
Ginger garlic paste 1 tsp
Pao bhaji masala 2 tbsp
Coriander leaves chopped 2 tbsp

PANEER VEG STICKS
Paneer 125gms ¾” squares capsicum 1 cut into 1” pieces
Tomato 1 cut into 1”pieces
Some chaat masala

BATTER
Gram flour (besan) 1 cup
Water ½ cup
Baking powder 2 pinches
Red chilli powder ¾ tsp
Salt to taste
Green chilli 1 chopped finely

Soak nutri in 1 cup water, keep aside. Strain through soup strainer. Wash several times with water.
Press the nuggets in the strainer, squeezing out excess water from nuggets.
Heat 4 tbsp oil in a kadhi; add hing, jeera, green chillies & red chilli. Wait for 30 seconds.
Add chopped onion & cook ill golden
Add nutri & bhuno for 5 minutes.
Add peas, ginger paste, dhania powder, salt, pao bhaji masala & chopped tomatoes. Bhuno for 5 minutes. Add tomato puree, red chilli powder & amchoor. Mix well & cook for 5 minutes.
Add 1 cup water thoroughly. Give one boil. Simmer for 5 minutes till semi dry masala is ready. Add coriander & mix. Remove from fire.
For the sticks, make a thick batter with all the ingredients. Beat well & keep aside for 10 minutes.
Sprinkle chat masala nicely on paneer, capsicum & tomato pieces. Mix lightly.
Thread a capsicum, a paneer & then tomato piece on each tooth pick. Keep aside till serving time.
Heat oil for deep frying. Dip the paneer sticks in the prepared batter. Coat well with the fingers, sticking the batter nicely. Deep fry till golden
To serve, sprinkle sticks with some chaat masala. Add lemon juice to the subzi. Serve subzi topped with a hot stick with roomali roti.

Flavour of Summer

WATERMELON COOLER

Serves 2

1. Mix 2 glasses of watermelon juice, 5-6 crushed fresh mint leaves, juice of ½ lemon,1tbsp honey, 2tbsp coconut milk & 1 tbsp vodka(optional)
2. Serve in a tall glass decorated with a melon slice & garnished with mint leaves.

FRUITY SALAD
Serves 4

1. Combine 4 cups of diced watermelon, 2 ripe kiwis(peeled, halved lengthwise & sliced thin, juice of a1/2 lemon, 1tbsp honey, 1 tbsp chopped parsley, a pinch of rock salt, a pinch cinnamon powder 1 tbsp pine nuts
2. Garnish with finely chopped green chilli.
3. Toss, serve chilled on a bed of lettuce

Paneer Corn

PANEER CORN TAKA TAK

Serves 4

Cottage cheese-cut into 1” pieces
Fenugreek leaves dry 1 tbsp
Butter 2tbsp oil 1 ½ tbsp
Red tomatoes – grind to a puree in a mixer
Salt 1 tsp
Chilli powder 1 tsp
Small onions 2 cut into rings
Corn boiled or frozen 1 cup
Capsicum cut into 1’’ pieces
Cream 2-3 tbsp

Heat 2 tbsp butter in a wok. Add freshly ground tomatoes. Cook till dry. Add salt, chilli powder .cook for 2-3 minutes on low heat. Keep aside.

Heat 1 ½ tbsp oil in a non stick pan. Add onions, capsicum & corn, sauté for 3-4 minutes.

Add cottage cheese to prepared tomato masala. Mix well.

Add ½ cup warm water & fenugreek leaves. Simmer till well blended.

Add cream & mix well. Remove from heat. Serve hot.

Cheesy Popcorn

CHEESY POPCORN

Ingredients

Serves 6
10 cups popped popcorn, unpopped kernels removed
4 tbsp. melted butter
¼-1/2 tsp. turmeric
¼-1/2 tsp. paprika
¼ cup grated Parmesan cheese

Preparation
Place the popcorn in a large bowl. In a small bowl, combine the butter . Whisk until well combined. Pour the spice mixture and Parmesan cheese over the popcorn and toss until well combined. (The popcorn will begin to take on the color of the spices.) Serve in individual bowls or in a large popcorn bowl. The popcorn can be served immediately or be held for up to 3 hours

cheese macaroni

CHEESE MACARONI

Serves 4

Macaroni 1pkt
Boil it with l’ll salt & oil in a pan full of water. Strain & rinse in cold water.
In a pan heat 1 tbsp of butter, add 1 tbsp of refined flour. Cook till it changes colour. Add 1 cup of milk. Cook till flour dissolved properly to make fine puree. Add salt & pepper to taste. Pour this white sauce in boiled macaroni.
Bread crumbs 1 cup
Processed cheese ½ cup
Mix both of them together.
In a greased tray, pour macaroni, cover it this bread & cheese mixture on it. Bake in pre heated oven for 10 minutes.

Breakfast s incomplete w/o nutritious drink

BANANA & KIWI SMOOTHIE

Serves 2

Bananas 2 unpeel & chopped

Kiwi 1 thickly sliced
Honey 2 tbsp
Cinnamon powder 2 pinch (optional)
Curd ½ cup
Apple juice 1 cup

Put bananas, kiwi (leave 2 slices for presentation), honey, cinnamon powder, and curd & apple juice all together in a processer.
Blend all together to get SMOOTHIE
Pour it in 2 large glasses. Arrange left over kiwi slices on glass rim one on each glass.
Serve with crazy straws....enjoy