• 8-10 pcs Ladies Finger* , chopped into two inch pieces
• 1 small Potato, chopped into cubes
• 1/2 of a Carrot, chopped into one inch pieces 
• 1/2 Onion, thinly sliced
• 1/2 Tomato, chopped 
• 3 Green Chillies, slit
• 2 Sprigs of Curry leaves 
• Salt 
• Coconut Milk, preferably freshly squeezed **
• Cashew paste/ cubes *** (optional)
• 2+2 tbsp Coconut Oil

1. In a pan, pour the coconut oil and fry the ladies finger and season with salt and sauté for 3-4 minutes on high.
2. In another pot, pour the coconut oil and add in the sliced onion and sauté, once translucent, add in the green Chillies and curry leaves and sauté. 
3. Next, add in your chopped tomatoes and close lid and allow the tomatoes to cook well, once mashy, add in the carrots and potatoes and add in salt and pour in 1/4 cup of water and close the lid and  allow the veggies to cook well. 
4. Finally add in the coconut milk, and once it starts to bubble from the sides, add in your cashew cubes (optional, for thickening and added flavor). 
5. Enjoy hot with freshly made Chappati and your choice of sides. 

• *Make sure you get the tender ones, you can check this by breaking off the tip of the ladies finger, if it easily breaks apart, these are tender ladies finger 
• ** If using fresh coconut milk, do not over boil, if may curdle, once the curry starts bubbling from the sides, the curry is done, you may switch off the flame. 
• Also if using Coconut Milk powder, mix 7-8 tbsp to 1 cup of milk 
• *** Soak cashews for 5 minutes in hot water and grinding it to a paste with a dash of milk or water and pouring it into molds and storing in the freezer

• 1 cup Lukewarm Water
• 2 tbsp Honey 
• 1 tsp Salt 
• 1 1/2 tsp Instant Yeast 
• 3 tbsp Olive oil/ Butter, softened 
• 2 cups of Whole Wheat Flour (Atta)
• 1/2 cup Whole Meal / 1/2 cup White flour*

1. Into a bowl, add in your lukewarm water, honey, salt and instant yeast**and Olive oil, mix everything.
2. Next add in your whole wheat flour and Whole meal, by gently mixing with your hands to form a soft dough. Now knead the dough using your hands or a stand mixer for around 10 minutes ( this will help develop gluten for a soft and fluffy bread). You can do this test by dipping your fingers in water and gently pull and stretch the dough and check if the gluten has developed well, if it has, you can see the dough would not tear and the dough becomes translucent to the stretch test. 
3. Grease a clean bowl and allow the dough to sit in the bowl covered for 60-90 minutes or until it has doubled in size.
   
   
   
   
   
   
   
   
   
   
4. Now slowly pound the dough to release all the accumulated gas and flatten with your hands into a rectangle and check if the width of the flattened dough fits your bread pan or else flatten accordingly. 
5. Next, roll the dough into a log and place it into a greased loaf pan and cover with a greased loaf pan lid or a greased cling film, allow to proof for another 45 minutes.
   
   
   
   
   
   
   
   
   
   
   
   
6. Preheat your oven at 180 deg C and bake your bread for 30-35 minutes.
   
   
   
   
   
   
   
   
7. Allow to cool completely, for at least one hour and slice the whole wheat bread loaf into slices and store them in a ziplock bag or a bread container wrapped in kitchen cloth. 
   
   
   
8. The bread stays fresher in the ziplock bag for 3-4 days.

• 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.