• 3 Garlic cloves, chopped finely 
• Bunch of Scallions, chopped 
• 150 gms chicken, chopped (preferably boneless)
• 1 tbsp Soy sauce
• 1 tsp Garlic powder
• 1/2 tsp Freshly cracked Black Pepper 
• Salt, as required 
• 2 tbsp Olive oil
• 1/2 cup Frozen Vegetables 
• A pinch each of Cinnamon powder, Fennel powder, Black Pepper powder
• Sesame seeds, for garnish
• 1 1/2 cup day old short grain Brown rice*

1. Marinate the cleaned boneless chicken pieces with garlic powder, black pepper powder, soy sauce and salt.
2. In a pan, pour olive oil, add in the minced garlic and sauté until fragrant. 
3. Next add in the chopped scallions and add in the chicken pieces, and cook covered.
4. Then, add in the frozen veggies, (I added frozen corn too) and add in the spice powders and allow to heat well.
5. Next add in your day old brown rice, soy sauce and stir fry everything well on high heat. 
6. Serve in a bowl, garnish with sesame seeds and serve immediately.

• 15 pieces Chakka kuru
• 1/4 tsp Turmeric powder
• Salt, as required
• 1/2 Tomato, chopped
• 2 Green chillies, slit
• 1/2 cup water 
• 1/2 cup Shredded Coconut
• 2 Shallots (not more)
• 1-2 Garlic clove

• 2 tbsp Coconut oil
• Curry leaves
• Dried Red Chilli

1. Remove the outer covering of the Jackfruit seed using a paring knife, and just slightly rub off the brown covering of the Jackfruit seed using a small knife.
2. Wash the seeds, and chop each seeds into 3-4 pieces.
   
   
   
3. In a pressure cooker, add the chopped jackfruit seeds, chopped tomatoes, green chillies, turmeric, salt, water and pressure cook for 1 whistle or cook covered in a pot for 15 minutes and check using aknofeif it needs further cooking.
4. In a mixer grinder, add the shredded coconut, shallots, garlic cloves and groun to a fine paste using little water.
   
   
   
5. Add the ground coconut paste to the cooked chakka kuru/ Jackfruit seeds. 
6. Finally temper mustard seeds, curry leaves, and dried red chillies in coconut oil.

• 2-3 medium Potatoes
• 1/4 Onion chopped finely
• 1/4 Capsicum, chopped finely
• Salad Leaves
• 1/4 Cup Boiled Black Beans 

• 2-3 boneless Chicken pieces
• 1/4 tsp Black Pepper powder
• Salt, as required
• Olive oil

• 2 tbsp Lemon juice
• 1 very small Garlic clove, miced
• 1/4 tsp Freshly crushed Black pepper
• 1/4 tsp Oregano
• 2-3 tbsp Olive oil 

1. In a pressure cooker, cook the potatoes with same level water and cook for 3 whistles, let the pressure release naturally.
2. Remove the potatoes from the pressure cooker and allow to cool completely.
3. Remove the skin of the potatoes and chop them into medium to small cubes.
   
   
   
4. Marinate the chicken pieces in garlic, black pepper and salt and fry them in olive oil. Once slightly cooled, chop them and set aside.
   
   
   
5. Add the chopped veggies to the chopped potatoes and add the chopped chicken pieces to the salad.
   
   
   
6. Now make a dressing of the above mentioned ingredients and add it to the salad and toss everything. 
7. You may have this salad as it is or along with set course of dishes. Either way it is a delicious salad. 
   
   
   

Moutabel

Ingredients:

Instructions:

• 4 1/2 Patent flour * 
• 1 1/2 tsp Instant Yeast
• 2 Large Eggs, room temperature 
• 1/2 cup Granulated Sugar 
• 3/4 Cup full cream milk
• 1 tsp Vanilla Essence 
• 1/4 Salt
• 8 tbps/ 100 gms unsalted Butter, room temperature 

• Nutella
• Bittersweet Chocolate chips

• 1/2 cup Sugar
• 1/2 cup water
• A squeeze of lemon juice 

1. In a large mixing bowl or a stand mixer, add in your room temperature eggs, full cream milk, vanilla essence, and sugar and salt and give it a whisk. 
2. Add in your flour, yeast and butter (room temperature , cut into small cubes) and combine well. Knead for around 3-4 minutes, or until the dough comes together. 
3. Place the dough ball in cling wrap an wrap well and place in the refrigerator and allow to proof slowly for around 4 hours upto 12 hours.**
4. Place the chilled dough on a clean counter top that is dusted with flour. Half the dough using a dough scrapper, and set aside, wrap and store in the freezer if you plan to make only 2 babka. Flatten the dough using a roller, into a large rectangle and spread the Nutella and sprinkle the chocolate chips.
   
   
   
5. Roll them like a roulade, starting from the end closest to you and outwards. 
6. Eyeball the middle of the rolled dough and cut into half. Take one half and using a pizza cutter, cut the dough lengthwise and braid the dough, the cut open side facing up.
   
   
   
7. Place the braided babka into a parchment lined loaf pan and allow to proof in the oven with a bowl of steaming hot water. Allow to proof for at least 1 and half to 2 hours.
   
   
   
8. Bake in a preheated oven at 180 deg C for around 20-25 minutes.
9. While the babka bakes, prepare the simple syrup by boiling sugar water and lemon juice for around 5 minutes on simmer.
10. Once the babkas are golden and baked, brush the prepared simple syrup over the chocolate babka and enjoy immediately. (Best served hot from the oven)
    
    
    
    
    
    
    

• You may use half the quantity all purpose flour and half the quantity bread flour.
• **You may use the dough after 4 hours or place in the fridge overnight and allow to proof upto 12 hours. If you will not be able to use the dough the next day, wrap again using cling film, and put in a freezer bag and freeze the dough and the dough stays fresh upto 2 months. 

• 500 gms Minced beef/lamb 
• 1/2 of Onion, finely chopped
• 2 Garlic Cloves, minced 
• Mint leaves, parsley, finely chopped
• 1/2 tsp Freshly crushed black Pepper 
• 1 tsp Paprika powder
• 1/2 tsp Oregano
• 1/2 tsp Sumac 
• 1/2 tsp Cumin powder
• 1/4 tsp Cinnamon powder (optional)
• Salt, as required 
• Olive oil

• Pita bread
• French Fries 
• Baba Ganoush/ Hummus

1. In a bowl add the minced meat that has been washed and strained using a strainer.
2. Add in finely chopped onion, garlic minced and all the spices and salt and combine well. 
   
   
   
3. Make equal sized balls and set aside. 
4. Using wooden skewers (soaked in water for 30 minutes) shape the meatball around the stick by dipping your hands in a bowl with water and shaping by pressing the meat and sealing the edges by pressing the edges.
   
   
   
5. On a grill pan, pour olive oil and place the kebabs on medium high flame and grill the meat for around 10-12 minutes.
6. Serve the kofta kebabs immediately on Lebanese bread/ pita bread, and your favorite dip like hummus/ baba ganoush etc French fries and salad.