• 1 Large Eggplant, cubed 
• 2-3 Pita Bread, cut into small squares 
• Olive oil
• Salt 

• 1 cup Low fat Yogurt* 
• 1 tbsp Tahini
• 1 small clove of Garlic, minced 
• Salt 

• 1 tbsp Butter 
• 1/2 Onion, chopped 
• 1 small Clove of Garlic, minced 
• Salt 
• Tamarind , Half a lemon sized (soaked in  1/2 cup hot water) 
• 1 tbsp Tomato Paste 
• 1/4 tsp Cayenne pepper or Paprika 
• 1 tsp Honey 

• 1/2 cup Cooked Chickpeas 
• 2-3 tbsp Pine nuts/ Almonds**
• Parsley, chopped 

1. Cut the pita into squares and toss it in some olive oil and salt and toast/ bake the Pita Bread in the oven for 10-15 minutes until crisp and brown in a preheated oven at 190 deg C. 
   
   
   
   
   
   
   
   
2. Next, toss the cubes eggplants in some salt and olive oil and bake/ air fry for 25-30 minutes until golden and crisp with the insides tender. 
3. 
   
   
   
   
   
4. Make the sauce by mixing the ingredients under yogurt sauce and set aside. 
5. Next, take a small sauce pan and melt the butter and fry the nuts in the butter and set aside, now to the same butter add in your chopped onion, salt as required and sauté well.
6. Add in the minced garlic, soaked tamrind water/ pulp, mix well and once started to boil, low the flame and add cayenne pepper/ paprika and a dash one honey to balance the acidity. Switch off the flame when you scrape the saucepan with a spatula, the sauce stays seperated.
7. Finally, to assemble, take a large serving plate and first add in a layer of the toasted pita, then the air fried eggplants, top it with the tomato gravy (add once cooled), next pour in the yogurt sauce, cooked chickpeas, more toasted pita (for added crunchiness), pomegranate seeds, fried nuts and finally garnish with finely chopped parsley.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
    
8. Enjoy immediately!

• 1 1/2 - 2 cups whole Rolled Oats
• 1/4 cup Coconut oil
• 5-6 tbsp Honey/ maple syrup
• 1 tsp Vanilla Essence 
• Salt, a pinch
• 1/4 cup Healthy Nut Mix
• 1/2 cup Yogurt
• 1/4 cup berries
• Fresh fruits of your choice
• 1 tsp Chia seeds

1. In a pan, pour coconut oil and add in your rolled oats, keep tossing until crisp.
2. Once you feel the oats are crisp, add in your sweetener, honey. Combine well.
3. Next add Vanilla Essence, salt, and health nuts mix and toss again.
   
   
   
4. Whilst hot, transfer the granola to a baking paper and allow to cool.
   
   
   
5. You may tap and shape into a rectangle, either way, allow to cool and crisp. Once cooled, break the granola pieces between your fingers/ palms so that the granola is not joined into a bar.
6. In a bowl, whisk yogurt well, and add the crisp granola as topping along with fresh fruits and berrie and a teaspoon of chia seeds. 
   
   
   

• 500 gms Chicken, curry cut
• 1/4 tsp Turmeric powder
• 2 tsp Kashmiri Chilli powder
• Salt, as required

• 2 large Green chillies, mild, chopped (more if you like it spicy)
• 2 sprigs Curry leaves, chopped
• 1/2 of a peeled onion, chopped roughly
• 1/4 inch ginger piece
• 3 cloves of Garlic
• 1/2 cup Yogurt 
• 2 tbsp Tomato paste
• 1 tsp Kashmiri Chilli powder
• 1/2 tsp Coriander powder
• 1 tbsp Tomato Ketchup
• 1/2 cup water 
• 1 large knob of butter 
• Salt,as required 
• Pinch of sugar 

1. Marinate the chicken with Kashmiri Chilli powder, Turmeric Chilli powder, and salt as required.
2. Fry the marinated chicken pieces in vegetable oil and do not over crowd the pan while frying, for around 10-12 minutes .
3. Chop the green chillies and curry leaves and set aside.
4. In a mixer jar, add in the chopped onions, ginger pieces, garlic, yogurt, tomato paste, tomato ketchup, red chilli powder and coriander powder. Blend well to a fine paste.
5. In another pan, add a knob of butter and add a couple of tablespoons of the fried oil to the butter (so that the butter does not burn).
6. Now add in the chopped curry leaves and chopped green chillies, saute for a couple of minutes.
7. Add in the prepared yogurt-tomato paste. Mix well and allow the gravy to cook well.
   
   
   
8. Next add in the fried chicken pieces and pour water and allow to come to a boil, add salt, as required. And a pinch of sugar.
9. Let the gravy reduce and come to a boil and when the color of the gravy changes to a bright red and the oil separates from the gravy, you know your curry is done!
   
   
   
10. Enjoy with a hot flakey porotta! Yummmm...

Malai Mutton Biryani

• 500 gms mutton
• 3 medium Onions, chopped
• 2 tbsp ginger garlic paste
• 7-8 green chillies, crushed
• 1 tsp ginger garlic paste
• 2 tbsp Yogurt
• Chopped coriander
• Chopped mInt
• 1 tsp Garam Masala
• 2 1/2 cups Basmati Rice, soaked and drained
• 2 tsp ghee (clarified butter)
• 1/4 Cup oil
• 1 tsp Shahi jeera
• Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
• 3 3/4 cups Water
• 3 tbsp Cream
• Squeezed Lemon
• Salt, as required
• Turmeric water/ milk (you may use saffron)

1. Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
2. Soak Basmati rice at least for 25- 30 mins.
3. In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
4. While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well. 
5. 
   
   
   
   
6. If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
7. Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
8. To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
9. Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour. 
10. Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.

Instant Chicken Tandoori Bows

Ingredients :

Chicken Marination:

For the sauce:

Instructions:

• 700 gms chicken 
• 1 tsp ginger garlic paste 
• 3/4th cup of yogurt 
• 1/2 tsp Black pepper powder 
• 1/4 tsp Turmeric powder 
• 3/4 tsp Garam masala 
• 2 tsp Coriander Powder 
• 2 tsp pure ghee 
• 1 Onion, finely chopped
• 3 green chillies 
• 7-8 cashews soaked in hot water
• 1/2 tsp Kasoori Methi /dried Fenugreek leaves 

1. Soak the cashews in hot water and set aside. 
2. In a large bowl, add in the yogurt, ginger garlic paste, the spice powders like Turmeric, black pepper powder, Coriander powder and Garam masala and 1 tbsp green chilli sauce (this is completely optional). 
3. Add salt as required and add the spiced yogurt to cleaned chicken pieces and allow to marinate at least for 1/2 and hour. 
   
   
   
   
   
4. 
   
   
   
   
5. In a deep pan/kadai, add in 2 tsps of ghee/butter. 
6. Add in your finely chopped onions. 
7. Once the onions are translucent, switch off your flame and add in your marinated chicken along with the spiced yogurt. 
8. Combine everything well and cook covered for 20 minutes with occasional stirring. 
9. Drop in your slit green chillies. 
10. Grind the cashews with a couple of tbsp of milk and pour that in and combine well. 
11. Finally, in a small pan, dry roast your dried Fenugreek leaves to bring out its aroma and transfer to a small bowl. 
12. Now gently rub the leaves between your fingers to powder them, and add them to your gravy. 
13. 
    
    
14. Enjoy this flavorful yet super easy chicken curry marinated in spiced yogurt along with rice, roti, naan etc. 

• If you want to have the Curry along with rice, loosen the Curry by adding half cup of water or chicken stock. 
• The green chilli sauce is completely optional. I just add it in for that extra spiciness.