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If Dukkah is not available, one can replace it with zaatar or sumac or even garam masala.For final baking, bake it in a water bath. Adjust salt.Once it comes to the room temperature, then add the cheese into the mixture and roll it in the filo pastry. "To make these dishes at home, it is essential to have good quality of spices such as za’atar, sumac and tahina.For tomato rice, sauté onion, garlic in ghee.For assembling, arrange vegetables in a pot. "The most common perception of this cuisine is that it is all about meat.To assemble the dish, spoon out 100gms of Labneh into the bowl and spread in a circular pattern. While both include healthy fats, lean proteins, whole grains, and fruits and veggies, it also includes rich spices, tangy fruits, and healthy seeds.Sauté the chopped vegetables till translucent. Place the falafels and garnish with micro cress—by Chef Kedar Bobde,Indigo Deli. Add in the strained dal and sauté for a couple of minutes. Grate the beetroot and grind all the ingredients. Garnish with micro greens. Finish the soup with the remaining ghee. Sprinkle a bit of cumin powder on top. Make portions of 40gm each and deep fry. Check the seasoning. However, the heart of the cuisine lies in its vegetables, spices, and grains," says Chef Ajay Thakur of Bayroute.Close the lid and cook on low heat for 5 to 10 minutes. Add tomato paste, chicken stock, boiled rice and adjust the seasoning. Contrary to popular opinion, the cuisine extends much beyond chickpeas and hummus.  In a saucepan, add half the amount of ghee, bay leaves and let it crackle. Sear the chicken on a skillet and then cook the chicken in the oven at 180 degrees for 8 minutes. Bake it at 170 degrees for 10 minutes. These ingredients add a very vibrant taste with even just a pinch," he adds. Cool and add cheesecake mix. Whip the hung curd with a hand blender, until smooth. In recent years, the cuisine has found its place in the sun with fine dining restaurants in megacities across the world celebrating the cuisines’ multifarious flavour profile. Add in the water and bring to a boil while continuously stirring. Once done, strain it and pour it into baking moulds.Deep-fry the vegetables until cooked.Few cuisines truly exemplify the term ‘melting pot’ as definitively as Middle-Eastern fare.— by Chef Makrand Samant, Maffy’sTurkish FalafelIngredients:Chana kabuli: 200 gmJeera powder: 4tbspGarlic, peeled: 30 gmBeetroot: 1Green chillies: 3Coriander leaves: 2Cream cheese: 50 gmHung curd: 50 gmOlive oil: 5 tbspPomegranate drizzle  White sesame seeds: 6tbspOregano: 7 tbspJeera powder: 8 tbspParsley: 10 tbspSalt: 10 gmPepper White Powder: 5 gmMethodFor falafel, soak chickpeas overnight.For the crumble base, mix crushed biscuit and butter to make a dough-like consistency and spread it on loose-bottom cheesecake mould.Often mistaken for Mediterranean food, the culinary traditions of the Middle East embody tastes and textures which are distinct from those of Europe and North Africa. From maqluba —   Palestine’s national dish to Knafeh made with white-brined Nabusi cheese, the cuisine straddles three continents: Israel, Syria and Lebanon.MaqlubaIngredients:Cauliflower flower: 30 gmBig brinjal slice: 30 gmOnion rings: 10 gmPotato slice: 20 gm Tomato China Wholesale Ferro titanium cored wire slice: 400 gmBell pepper yellow: 30 gmBell pepper red: 30 gmBoneless chicken: 150 gmSalt: As per tastePepper: 2gmGreen capsicum: 15gmOnion slice: 10 gmTomato Rice         Ghee: 10 gmsOnion chopped: 10 gmGarlic chopped: 5gmTomato paste: 15gmChicken stock: 200 gmBasmati rice: 35 gmSalt:As per tastePepper: 1 gmTurmeric RiceGhee : 10gmOnion Chopped: 10 gmGarlic Chopped: 5gmTurmeric: 2gmChicken Stock:20 mlBasmati Rice: 35 gmSalt: As per tastePepper: 1 gmGarnishAlmond: 5gmPistachio: 5gmPomegranate: 10 gmParsley: 2gmCoriander: 2gm— Recipes by Chef Ajay ThakurMethod:Marinate the chicken and rest it for 2 hours.For Pomegranate drizzle,  crush fresh pomegranate seeds,olive oil, white toasted sesame seeds, a pinch dried oregano, crushed cumin powder, salt, pepper and chopped pasley.In a pan, add in the mixture, vegetable stock, salt and cumin powder. For the second layer, add tomato rice and follow it up with cooked chicken and turmeric rice.  Lotus DramaIngredients:Milk: 30 gmCream cheese: 230gmHung yogurt: 345gmCream: 25gmFlour: 45gmSugar: 75gmLotus biscuit:100 gmEgg Yolk: 4Butter 45gmFor garnish:Caramel sauce: 150 gmWhite chocolate: 100 gmMethod:In the round bowl, take cream cheese, yogurt and sugar and mix it using hand mixer, making it creamy.For Labneh, hang the curd overnight; add equal quantity of cream cheese and garlic powder.For turmeric rice, sauté onion, garlic in ghee, add turmeric-boiled rice and adjust the seasoning.Add in the egg yolk, cream and milk and mix.To garnish, sprinkle Dukkah spice and pita chips.  Add sieved flour and mix again. Spoon out the pomegranate salsa on the top of the Labneh and drizzle a bit of chilli oil on top. And despite the region’s cultural diversity, it’s homogenous as many of the popular dishes utilise ingredients such as olive oil, sesame seeds, chickpeas and rice. Cover and simmer for 20 minutes or till the dal has completely dissolved in water.Heat oil, fry samboosa till golden brown. And when it comes to dessert, the sweeter, the better.— By Chef Ajay ThakurSamboosaIngredients:Mushrooms: 200gmOnion: 2gmLeeks: 2gmGarlic: 2gmCelery: 2gmParsley: 2gmParmesan cheese: 10gmYellow cheddar cheese: 10gmBocconcini cheese: 10gmSalt: To tasteChermoula powder: 2gmKefta powder: 2gmFillo pastry: 5gmMethod:Sauté the veggies and mushroom together and keep it aside.Remove the bay leaves, cool the mixture and then blend to a smooth thick mixture. Keep a water tray in oven and in the same tray, place cheesecake mould and bake it at145 degrees for 45 minutes.Lebanon LentilIngredients:Red masoor dal: 60gmChopped onion: 10gmChopped celery: 5gmChopped garlic: 5gmChopped carrot:  10gmGhee: 20gmBay leaves: 3gmWater:  200mlSalt to tasteDukkah spice: 12gmPita chips: 20gmCumin powder: 4gmVegetable stock: 50mlMethod:Soak the dal for 20 minutes in warm water. The warm-earthy and pungent flavours of the dishes are derived from cumin, anise, cinnamon, nutmeg and za’atar, a condiment made largely from dried thyme, sesame seeds and sumac and is used in most dishes

Heat oil with a few flakes of tamarind (this is to prevent the oil from going rancid).Mediterranean fritters(Be bold and experimental.Leek & potato soupIngredients2, medium-sized potatoes, scrubbed, washed, dried and cut into thin slices along with the skin2 leeks, leaves discarded, stem peeled and chopped (or 2 bunches spring onions, chopped along with the greens)1 onion, peeled and chopped3 tbsp butter or olive oil2 vegetarian soup cubes, crumbled1 heaped tsp oregano1 tsp chilli flakes1 tsp pepper powderChopped parsley for garnishingSalt to tasteMethodHeat oil or butter in a pressure cooker. Grind in a blender till smooth. When it begins to thicken remove from heat and immediately stir in the jaggery water, salt and half the nutmeg and cardamom powders, grated fried coconut and fried cashews. Fry small spoonfuls, a few at a time. Grind to a coarse paste with pounded sesame, a little salt, a little chilli powder and a little pepper powder. See the instructions in the packet for pouring custard. Open and cool in a basin under the fan.Pour into a decorative glass dish and scatter remaining, cashew, coconut, cardamom and nutmeg on top.Mushroom risotto(A professional chef might commit suicide on reading this recipe.Mix the custard powder in very little milk till dissolved and keep aside. When batter begins to look firm, turn over and fry on all sides till a light ivory colour. But believe me, I’ve fooled the best of them with my version!)Ingredients1 cup rice2 packets vegetarian cream of mushroom soup1 celery2 packets fresh mushrooms1 bunch spring onion1 bunch parsley125 gm processed cheddar cheese, grated or 1 small tub cheese spread with flavouring of your choice1 heaped tsp chilli flakesWatalappan(The original is a very eggy dessert from China Titanium iron cored wire Company Sri Lanka of Dutch/Malay roots)Ingredients100 gm coconut milk powder1 sachet vanilla flavoured custard powder¼ kg palm or ordinary jaggery1 tsp cardamom powder½ tsp nutmeg powder tbsp grated fresh coconut50 gm cashewnutsA pinch of saltMilk as requiredMethodDissolve the grated jaggery in very little hot water and keep aside. Use roughly shredded cabbage, capsicum, pak choy or baby corn instead of spring onions)Ingredients1 heaped cup maidaSalt to taste3 tomatoes, red and firm, choppedGreen chillies according to taste, chopped roughlyFresh mint a large fistful, chopped roughly1 small bunch parsley, roughly chopped3-4 spring onions, chopped along with the lusher greens½ sachet fruit saltA few flakes of tamarindOil for deep fryingMethodMix all the ingredients, except the oil and the fruit salt, using very little water to bind them together. Roast three red capsicums on an open fire till blackened. When it cools a little, cover with clingfilm and chill in the fridge for a couple of hours. Add four to five cups water and the soup cubes. Cover with lid and pressure cook for five whistles.) Add a little more maida if necessary. Add chopped potatoes, leeks, onion, oregano, chilli flakes, pepper and salt and sauté on high heat for five minutes. In the remaining butter, fry the grated coconut till golden and keep aside. Add more water if desired. Before serving, heat again and check for salt and seasonings. Let the steam subside. Just before frying, stir in fruit salt and mix well.Dip 2: Toast and coarsely pound three tbsp white sesame seeds. Take half the amount of water indicated and dissolve the coconut powder in it.. Garnish with chopped parsley. Drain on paper towels and serve hot with two dips.Dip 1: Mix loosely hung curds, cracked pepper, a large pinch salt, a large pinch chilli flakes, any remaining spring onion greens and chopped coriander leaves. Heat it in a strong-bottomed vessel to simmering on a medium to slow fire and mix in dissolved custard powder, stirring frequently. Remove skin, pith and seeds and chop. (You may not need any water at all. Fry the cashewnuts in very little butter, drain and powder coarsely. Do it in two batches

Close the lid  of the pan and let it simmer for two hours..Now add the marinated mutton pieces and fry till the colour of mutton changes which will be in approximately 10 minutes.Lucknowi NehariIngredientsMutton -500 gramsOnions, sliced-2Ginger Paste-2 table spoonsGarlic cloves, chopped- 8Turmeric powder-1 teaspoonTomato puree-2 teaspoonBay leaf -2Water-2 cupsCurd, beaten-1 cupCooking oil-2 teaspoonsGhee-1 teaspoonFor the Spice PowderGinger, julienned-1 teaspoonNutmeg powder , a pinchMace powder-1/2 tea spoonCinnamon stick-1Black pepper powder-1/4 teaspoonBay leaf -2Black cardamom -1Red chilli powder-1 teaspoonPreparationTo begin making Nihari Gosht Recipe, first clean the mutton pieces and rub salt, turmeric powder and red chili powder on the meat.Now add the beaten curd and water.Place a pan on medium flame and add ghee and  oil.

Sauté for another five minutes  until the spices get combined well.Take a bowl and mix all  the dry spice ingredients nutmeg powder, mace powder, black pepper powder, bay leaves,  black cardamom and red chili powder.Leave the mutton pieces to rest for 15 minutes. Once the oil and ghee have warmed up, add the  chopped onions and  sauté until the onions are  soft.Transfer the Nihari Gosht to a serving bowl and  add the China High titanium iron Suppliers julienned ginger.Celebrating the ‘courtly cuisine’ of Lucknow, Chef Mohammed Asif Qureshi of Kochi Marriott gives out the recipie of a unique and a grand Awadhi cuisine, the nehari. Sauté until the  raw smell goes away. Now add the ginger  paste and chopped garlic cloves.Add bay leaves, tomato puree and the dry spice ingredients that you had mixed in a bowl

Now whisk an egg in a bowl. Mix it well. Now add dhaniya powder, garam masala and salt. Serve hot with any dip.Corn cutletIngredients1 cup corn kernel, boiled1 cup chopped corn, raw1 potato, boiled1 onion, chopped5 garlic pods, chopped2 tsp fried peanut, crushed2 tsp ginger, chopped2 green chillies, chopped3 tsp corn flour4 tsp bread crumbs4 tsp coriander leaves, choppedSalt to tasteOil for deep fryingMethodIn a bowl add boiled corn, raw corn, mashed potato, onion, garlic, peanuts, ginger, bread crumbs, corn flour, green chili, coriander leaves and salt.Crispy potato cutletIngredients2 potatoes, boiled1 onion, chopped3 garlic pods, chopped2 tsp ginger, chopped1 tsp oregano1 egg1 cup bread crumbs1 tsp red chilli flakes3 tsp corn flourSalt to tasteOil for deep fryMethodIn a bowl, add mashed potatoes, onion, garlic, ginger, oregano, red chili flakes, corn flour and salt.Serve with sauce. After leaving it for five minutes, deep fry the cutlets till they turn slightly brown.Simple, easy to make and delicious, cutlets can be served as an evening snack with any chutney or dip for your soirée. Mix all the ingredients and keep in a refrigerator for an hour.Tips for Dahi ke Kabab:1) Do not fry the cutlets without freezing them for a minimum of 1 hour, else they will break while frying.Shallow fry the cutlets till it turn golden brown on both sides. Place it in a bowl and add roasted chana dal powder, corn flour, onion, green chillies, coriander leaves and mint leaves. Place in a bowl and add the dry ingredients — maida, red chili powder, dhaniya powder, cumin powder, garam masala, black pepper powder, chat masala and salt. Mix well and make medium size cutletsWhisk eggs in a separate bowl, dip the cutlets in it and roll it in the bread crumbs and shallow fry it in a non-stick pan till it turns golden brown. Serve Wholesale Ferro titanium cored wire Manufacturers with sauce or chutney.Jaideep Singh Cooking EnthusiastDahi ke kabab (Dahi Cutlet)Ingredients500 gms curd1 onion, finely chopped3 tbsp, roasted chana dal powder/ split bengal gram powder3 tbsp corn flour2 green chillies, finely chopped1 tsp dhaniya powder1 tsp garam masala1 tbsp coriader leaves, finely chopped1 tbsp mint leaves, finely choppedSalt to tasteOil for shallow fryingMethodHang curd in a muslin cloth for more than six hours to drain out all the water. Dip the cutlets in it and then roll it in the bread crumbs.Deep fry the cutlets till they turn golden brown in colour.

Then make medium size cutlets and roll it in the corn flour.Heat oil in a pan and shallow fry the cutlets on medium heat till it turns golden brown. Then place on to your left palm and lightly press with your right palm to get an evenshape like cutlets. Serve hot with sauce.. This festive season, we bring to you an assortment of cutlets that will leave your guests asking for more Sprouted moong cutletIngredients1 cup sprouted whole moong1 potato, boiled1 onion, chopped1 tsp fried peanut, crushed2 tsp ginger, chopped2 green chillies, choppedOil for shallow frying2 tsp corn flour2 tsp bread crumbsSalt to tasteMethodMix together sprouted whole moong, mashed potato, onion, peanut, ginger, green chili, corn flour and salt. Make the cutlets and keep it in the refrigerator for 20 minutes. Take a small portion of the mixture and make balls.Fish CutletIngredients250 gms boneless fish4 tbsp bread crumbs2 tbsp maida/plain flour3-4 green chillies1 bunchcoriander leaves2 eggs1 cup mint leaves1 tbsp red chili powder1 tsp cumin powder1 tbsp dhaniya powder1 tsp garam masala1 tsp black pepper powder1 tbsp chat masala1 tbsp ginger-garlic pasteSalt to tasteOil for fryingMethodGrind together boneless fish, coriander leaves, mint leaves, green chillies and ginger-garlic paste to make a fine paste. Keep the cutlets aside for 10 minutes and fry again till they are golden brown and crispy.2) Roll the cutlets in corn flour before frying, so the binding is firm.Serve with sauce or chutney. Mix well and make small or medium shape of cutlet. They can be deep fried or shallow fried to suit one’s diet