Home Made Corn Tortillas

Ingredients:

1.      1 cup corn meal/maize flour

2.      1 cup all-purpose flour

3.      Luke warm water as needed

4.      1 1/2 tablespoon olive oil

5.      Salt to taste

6.      Flour to help rolling (wheat or all-purpose)  

Method:

1.      In bowl mix the flour, salt and oil.

2.      Than add lukewarm water to make smooth, soft and pliable dough.

3.      Knead the dough on a lightly greased surface.

4.      Cover the dough and give rest for 30 minutes.

5.      Now divide the dough into 10 to 12 equal parts.

6.      Roll each ball  into flat 8 inch. round disc.

7.      If the dough sticks to the rolling pin or rolling board, lightly sprinkle dry flour on both sides of semi rolled tortillas.

8.      Heat the griddle in medium heat.

9.      Place tortilla on griddle and cook for 30 seconds, turn and cook until slightly puff.

10.  Repeat with remaining tortillas, cover in zip lock bag and store in refrigerator for a week.

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Lachha Paratha

Ingredients:

1.      1 cup wheat flour

2.      1 cup all-purpose flour

3.      2 tablespoon oil

4.      Salt to taste

5.      Luke warm water

6.     Oil for shallow fry and brushing

7.     Wheat flour for dusting

Method:

1.      Place salt and oil in the mixing bowl, add both flour and mix well.

2.      Add in water and make smooth and pliable dough.

3.      Knead well and keep the dough under a damp cloth for 1 hour.

4.      Knead the dough again before using and divide into 6 to 7 equal parts.

5.      Roll each ball thinly into flat round disc.

6.      Take one roti, using brush and apply a teaspoon of oil over the top.

7.      Sprinkle with little flour and spread evenly.

8.      Fold the roti like a fan, stretch the roti fan into long rope.

9.      Make it into pinwheel and press it lightly in dry flour from both sides.

10.  Repeat the same for the remaining rotis.

11.  Again cover the all pinwheel and give rest for 30 minutes.

12.   Now dust the rolling board with flour, flatten the each pinwheel with rolling pan, carefully roll it, do not press hard to avoid losing the layering effect.

13.  Heat the griddle and drizzle some oil or butter.

14.  Shallow fry each paratha until light brown spots appear flip and cook the other side.

15.  After done hold the paratha in your hand and press both side so you can see layers than serve.

16.  Serve with any kind of curry or with yogurt and pickle.

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Hara Bhara Kabab

Ingredients:

1.      1 cup spinach blanched

2.      2 potatoes boiled

3.      1/2 cup paneer crumbled

4.      1/2 cup peas boiled

5.      1/4 cup roasted gram flour

6.      1 tablespoon green chili paste

7.      1 tablespoon roasted and ground cumin

8.      1 teaspoon garam masala

9.      1 teaspoon amchur powder or lemon juice

10.  Salt to taste

11.  Oil to shallow fry

Method:

1.      Wash and boiled the potatoes, allow to cool remove the skin and mash well. Keep aside.

2.      Wash the spinach leaves, remove the stalks, blanch the spinach and remove all excess water.

3.      Cook peas in microwave for 3 to 5 minutes, then blend peas and spinach in blender, without adding any water. Make smooth paste.

4.      In large bowl add mash potato, spinach paste and other ingredients, mix well.

5.      Divide the mixture in to 10 to 12 lemon size balls and shape into round patties.

6.      Heat the griddle, smear 1 tablespoon oil or butter in and shallow fry the patties on medium heat.

7.      Drizzle few drops of oil or ghee on a kabab and cook for 3 to 4 minutes or till both sides turn crispy and golden brown.

8.      Serve hot with mint chutney or tamarind chutney.

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Hummus and Tahini

Ingredients:

·        For Tahini Sauce

1.      1/2 cup roasted sesame seeds

2.      3 tablespoon lemon juice

3.      1/4 cup olive oil

4.      4 cloves garlic

5.      1 green chili (optional)

6.      Salt to taste

 Method:

1.      Mix all the ingredients and blend to make a pourable paste.

2.      Add more oil and blend until desired consistency. 

3.      Store in the refrigerator in a tightly closed container. It will keep for up to a month.

·        For Hummus

Ingredients:

1.      2 cups cooked chickpeas

2.      1/2 cup water

3.      1/4 cup olive oil

4.      1/2 cup tahini sauce

5.      4 cloves garlic

6.      1 teaspoon cumin seeds

7.      2 tablespoon lemon juice

8.      1/2 teaspoon black pepper

9.      Salt to taste

10.  Paprika, olive oil and chickpea for garnish

Method:

1.      Combine all the ingredients for hummus grind using food processor.

2.      Process until the mixture is smooth, light and creamy mixture if you needed add water more..

3.      Transfer the hummus to a bowl and rest it in the fridge for 30 minutes.

4.      To serve, drizzle it with little olive oil, paprika or red chili powder and some chickpeas.

5.      Serve it with pita, vegetable sticks or crackers.  

Note: Add seasonings to according your taste if needed.  

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Lebanese Falafel

Falafel is a very famous and delicious Middle Eastern gourmet appetizer. It’s made from a deep fried paste of chick peas, onions and different herbs and spices.

Ingredients:

1.      2 cups boiled chick peas

2.      1 onion chopped

3.      1/4 cup fresh parsley chopped

4.      1/4 cup coriander chopped

5.      1 tablespoon ground cumin

6.      5 cloves garlic crushed

7.      2 teaspoon black pepper 

8.      Salt to taste

9.      1/4 cup corn flour

10.   Oil for deep fry

Method:

1.      Combine all the ingredients for falafel and grind using food processor.

2.      Run the food processor for a couple of minutes until they turn into a paste.

3.      If needed add little water than divide this dough into equal parts and make patties or balls.

4.      Heat the oil in frying pan on medium high heat.

5.      Slowly drop the Falafel in the oil and fry until they are brown.

6.      Serve Falafel with pita bread, salad,  tahini sauce or  with hummus.  

Note:

Baking the Falafel     

Layer the Falafel patties on an oven tray that has been lightly oiled and bake in the oven at 200º C for 7 to 10 minutes.
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White Pulav

Ingredients:
1.      2 cup cooked basmati rice

2.      1 cup chopped par boiled mix vegetables (carrot, cauliflower, green peas, capsicum, french beans)

3.      1 red onion chopped

4.      1 teaspoon oil

5.      2 teaspoon butter

6.      2 bay leaf

7.      1 stick cinnamon

8.      2 to 3 cloves

9.      1 teaspoon cumin seeds

10.  Cashews and kismis

11.  Salt to taste

Method:

1.      Heat the oil and butter in pan, then add cinnamon, bay leaf and cloves.

2.      Now add chopped onion and sauté for 2 minutes.

3.      Then add cashew and kismis sauté for 1 minute.

4.      Add the boiled vegetable, mix well.

5.      Now add rice and salt to it and stir well.

6.      Serve this rice with any daal curry or soup.
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