• 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!

Instructions:

1. Preheat your oven to 180°C. 
2. Line an 8x8 inch baking pan with baking paper or spray with cooking spray and set aside.
3. Add nut butter, mashed banana, flaxseed and vanilla extract to a large mixing bowl and combine.
4. Add rolled oats, baking powder and salt to the bowl with the wet ingredients and stir to combine.
5. Fold in the chocolate chips.
6. Transfer to prepared baking pan and smooth out the top with a spatula. Sprinkle chocolate chips on top.
7. Bake for 20-25 minutes or until golden brown on top and toothpick inserted comes out clean.
8. Allow the bars to cool completely in the pan before cutting into squares and serving.

• 1 tbsp Sabja seeds
• 3 tbsp Water 
• 2 tbsp Ghee
• 2 tbsp Cashews 
• 1/4 cup Pakistani Vermicelli 
• 3/4 cup Milk
• 1/4 Condensed Milk
• A pinch of Cardamom powder
• A pinch of Salt
• Pulp of 1 Mango 
• Condensed Milk (if required, for added sweetness) 
• Pomegranate seeds, for garnish 
• Ice Cream as topping

1. Soak the Sabja seeds in water and set aside. 
2. Roast the cashews in ghee and transfer to a bowl to cool and roughly chop the roasted cashews and set aside.
3. In the same pan with ghee, break the Pakistani vermicelli and roast them in the ghee for a minute and pour the milk and cook the vermicelli in milk. Add more milk if required. 
4. Finish off with the condensed milk, cardamom powder and a pinch of salt. 
5. In a glass, layer the falooda by adding the Semiya Payasam as the first layer, next add the soaked sabja seeds, mango chunks, mango pulp, and repeat the layers until the glass is full, allow the falooda to chill. 
6. Just before serving, for ease to release the falooda, simply dip the glass in warm water.
7. Now take a pasta bowl, invert the bowl of the glass and flip, now slowly release the glasss upward and you now have deconstructed mango falooda. 
8. Place a scoop of ice cream on top and garnish with mango chunks, pomegranate seeds, chopped ghee roasted cashews and mint leaves (optional). 
9. Enjoy!! 

• 1/2 of an Onion, sliced
• 1 Tomato, chopped 
• 3 Green Chillies, slit 
• Curry leaves 
• 1 tsp Ginger Garlic paste
• 1 cup Shredded Coconut 
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tsp Coriander Powder
• 1/2 tsp Fennel Seeds
• 1/4 - 1/2 cup water 
• 1 small lemon sized Tamarind ball soaked in 1/4 cup warm water 
• Cooked Crab*
• 4 tbsp Coconut oil
• 1 tsp Mustard Seeds
• Curry leaves 
• Salt, as required 

1. In a mud pot / Chatti, pour in Coconut oil and add in your sliced onion, sauté until translucent and add in your curry leaves.
2. Next add the ginger garlic paste and sauté.
3. Add salt as required and your chopped tomatoes and slit green Chillies. 
4. Cover and allow the tomatoes to mash, meanwhile prepare the coconut paste by grinding shredded coconut with the spice powders and fennel seeds with little water and grind well to a thick paste. 
5. Pour the coconut paste to the mashed tomatoes and strain the tamarind water and add to the gravy and mix everything well. 
6. Finally add in your cooked crab or raw crab, and allow to cook for 6-7 minutes if raw, or if cooked around 3-4 minutes. 
7. Check if salt required and finally prepare a tadka with mustard seeds and curry leaves on coconut oil. 
8. Enjoy warm with rice, chappati or paratha. 

• 4 Slices of White Bread
• 2 Eggs 
• 1/2 of an Onion
• 1/2 tsp Oregano 
• 1/4 Red Chilli flakes 
• 2 tbsp Cream Cheese (preferably salted) 
• Salt, as required 
• Ghee/ clarified butter

1. In a small blender, crack in the eggs, add in the roughly chopped onion, Oregano, cream cheese and blend by pulsing around 4-5 times.
   
   
   
2. Transfer the contents to a wide bowl, and add in the red chilli flakes and mix well.
   
   
   
3. In a hit pan, add in a couple of tbsps of ghee.
4. Now, dip the bread in egg mixture and toast the bread slices in ghee and your savory bread toast is ready!! 

Layer 1:

Layer 2:

Layer 3:

• 1/2 cup Sugar 
• 1/2 cup Water 
• A squeeze of lemon 

1. Mix biscuit powder with melted butter and press and level it in a baking dish.
2. Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
3. Mix every ingredient under the layer 3 list and pour gently over the cream layer.
4. Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack. 
5. Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
6. Enjoy warm or cooled.

• 1 whole Chicken (skin on), halved 
• 1 tsp Garlic paste
• 2 tsp Mandi Masala Powder (dry grind equal parts of dry lemon, cumin, cardamom, coriander seeds, whole black pepper, cinnamon, cloves and bay leaves) 
• 1 tbsp Lemon juice 
• Salt, as required 
• 1 tbsp Olive Oil

• 1 large Onion, chopped or sliced
• 1/2 Capsicum, sliced finely 
• 2 tbsp Olive Oil
• 1 tsp Ghee 
• 2 Dry Bay leaves
• 4 Cardamom pods
• 4 Cloves
• 1/2 tsp Cumin, whole
• 1 tsp Whole Black Pepper
• 1 tbsp Coriander Seeds, whole
• 3 Green Chillies, slit
• 2 Dry lemon
• 2 tsp Garlic paste
• 1 1/2 cups Sella Basmati Rice 
• 2 1/4 cups Water (Ratio: 1 part rice to 1 and 1/2 parts water)
• 1 Chicken Stock Cube
• Red Food Color, Optional
• 2-3 Saffron strands soaked in warm water
• Fried Onion/ Raisins, to garnish
• Coriander leaves, to garnish

1. Poke holes using a fork on the Chicken (skin on) with the ingredients mentioned above and set aside at least for half an hour or over night if possible. 
2. Into a deep vessel, add in olive oil and ghee and add in your whole spices, chopped onion, salt, and sauté well, next add in the garlic paste, green Chillies, Capsicum and Dry Lemon. Sauté well until aromatic.
   
   
   
   
   
   
3. Finally add in the chicken stock cube and add in the washed and drained rice grains and water and allow to bring to a boil, meanwhile, place 2-3 foil papers and poke holes or using a similar sized steam plate with drains, place your marinated chicken and close the lid, make sure the lid fits in perfectly and there are no gaps in between, so that the steam does not escape. 
   
   

   
   
   
   
   
   
   
   
   
   
   
   
   
4. Cook the rice on high for around 15 minutes and on simmer for around half an hour. 
5. Finally, remove the chicken from the steamer plate and rub in a dash of olive and red food color (optional) and broil/ airfry for 5 minutes on 190 deg C. (Make sure the chicken doesn’t dry, this depends on the size, I used a 900 gms Chicken) 
   
   
   
   
   
   
6. Pour in soaked saffron water and red food color if needed. 
   
   
   
7. Into a serving platter, add in the Mandi rice, and place your grilled chicken on top and garnish with fried onions and raisins. 
8. Serve hot with Salatta harra and enjoy!
   
   
   

• 200 gms Dried Figs
• 1/2 cup hot water
• 10 gms China grass/ agar agar soaked in 4 tbsp water 
• 1 liter Milk
• 1/4 cup Sugar
• 1/2 cup Condensed Milk
• 2 tbsp Cream (optional)
• Phyllo sheets
• Ghee/ Butter
• Pistachios, ground 
• White chocolate, melted 

1. In a deep bowl, add in your dried figs and pour in the hot water and cover and allow to soak at least for half an hour.
   
   
   
2. At the same time, soak the China grass in water and set aside.
3. Now grind the figs with little bit water used for soaking. 
4. In a deep saucepan, pour the milk and allow to bring to a boil. 
5. Now at the same time, melt the China grass that has been soaking. 
6. Remove milk from stove. Now, to the boiled milk, add sugar, condensed milk, melted China grass, and beaten cream (optional).
7. Finally add in the fig paste and combine well using a whisk.
   
   
   
8. Now pour into individual moulds or a dessert tray. 
9. Allow to set in the refrigerator (3-4 hours or overnight).
10. For assembling, brush ghee or butter onto phyllo sheets and bake them for 2-3 minutes at 180 deg C, this step is optional, adds an extra crunchy texture.
    
    
    
11. Now smash and crumble the baked phyllo sheets and sprinkle as required over the pudding and decorate with melted white chocolate and ground pistachios. 
12. Serve immediately!