Ingredients:

• Coconut - 1 cup, shredded
• Water - 1 cup, hot

Method:

• Add hot water to the shredded coconut and let it rest for 5 minutes or till it cools down
• Blend it in a mixer until a smooth paste
• Seive in a muslin cloth
• Discard the solids and refrigerate the coconut milk and use in your recipes

The moment my 2 years old son, Amaan saw this cake, he started singing "happy birthday to you"

Ingredients:

• All purpose flour/ maida - 4 tbsp
• Sugar - 4 tbsp
• Cocoa powder - 2 tbsp
• Milk - 3 tbsp
• Oil - 3 tbsp
• Egg - 1/2, whisked well
• Vanilla extract - a little

Method:

• In a large coffee mug, add all the dry ingredients and mix well
• Add the egg and mix thoroughly
• Add milk and oil and mix again well
• Add the vanilla extract and mix again
• Place it in microwave high (1000 watts) for 3 minutes
• The cake will rise over the top of the mug
• Allow to cool and have it instantly as it is or drizzle chocolate syrup over it

Note:
You can mix all the ingredients in a bowl and then pour in the coffee mug. Replace cocoa powder with equal quantity of maida itself and you will get plain cake.

Ingredients:

• Rice - 300 gms, washed and soaked for 30 minutes
• Potatoes - 4, cut into cubes
• Cumin seeds - 1 tbsp
• Pepper - 1/2 tsp
• Cinnamon - 2 sticks
• Cloves - 2
• Cardamom - 2
• Onions - 2 chopped
• Turmeric Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Oil
• Garlic Paste - 1/2 tsp
• Coriander - 2 tbsp chopped
• Yoghurt - 1 tbsp

Method:

• In a pot heat oil and add the cumin seeds, pepper, cinnamon, cloves and cardamom and let them splutter
• Add onions and fry till translucent
• Add the turmeric and coriander powder, fry for few minutes
• Add the garlic paste and potatoes, fry for few minutes
• Then add the yoghurt and cook till the moisture dries up
• Add water and salt and let it simmer
• Once the water starts boiling add the drained rice
• Sprinkle a little corainder and stir and cook till done

Ingredients:

• Chickpeas - 1 cup, soaked overnight, and pressure cooked in water with salt and tea bags
• Cumin seeds - 1 tsp
• Onions - 3 medium size, finely chopped
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Tomatoes - 2
• Green chillies - 4, slit lengthwise
• Salt -  to taste
• Oil

Method:

• Heat oil in kadhai and add cumin seeds and let them splutter
• Add onion and fry till golden brown
• Add ginger garlic paste and fry till raw smell goes
• Add turmeric, coriander, red chilli powder, salt and little water and saute till oil separates
• Add the tomatoes and green chillies and simmer it till tomatoes become soft
• Add the chana/ chickpea, mix well and cook for 5 minutes
• Add water and adjust salt and let it cook till desired consistency is achieved

Ingredients:

• Onions - 2, roughly chopped
• Carrot - 2, roughly chopped
• Cabbage - a small chunk
• Ginger - a small piece, crushed
• Garlic - 1 bud, crushed
• Black pepper - 12
• Oil - 2 tsp
• Salt - to taste
• Coriander leaves - 1/2 cup

Method:

• In a pot, heat oil and add onions and garlic. Saute them for few minutes
• Add carrots and cabbage and mix
• Add water, ginger and black pepper
• Add coriander leaves and salt and let it come to a boil
• Cover the pot and simmer it for 45 minutes
• Strain the vegetable broth and discard all the veggies

Ingredients:

• Sesame seeds - 1 cup
• Oil - 1/4 cup

Method:

• Toast sesame seeds over low heat for about 10 minutes stirring continuously
• Let it cool
• Put it in the mixer along with oil and blend it to a smooth paste
• Adjust oil till the desired consistency is achieved
• Store it in a glass jar in a refrigerator

Ingredients:

• Chicken - 1 whole
• Onion - 1 medium, chopped
• Cardamom - 2
• Lemon juice - 2 tbsp
• Oil - 2 tbsp
• Water 6 cups
• Cumin powder 1 1/2 tsp
• Coriander powder - 1 tsp
• Black pepper - 1/2 tsp
• Salt - to taste

Method:

• Wash the chicken. Rub lemon juice all over it and wash again
• In a pressure cooker, heat oil, add onions and cardamoms and saute till the onion turns translucent
• Add the chicken and stir till it changes to light brown
• Add cumin and coriander powder, black pepper and salt and saute for few more minutes
• Add water and pressure cook for 20 minutes on low flame
• Once done, seive the broth and use in your dishes

Note: It can be frozen and used as required instead of using the maggi cubes

Ingredients:

• Chickpeas - 1 cup, soaked overnight, washed and pressure cooked till very soft
• Garlic - 4 cloves
• Tahini paste - 8 tbsp
• Lemon juice - 2/3 cup
• Olive oil - as required
• Salt - to taste

Method:

• In a mixer, add the hot chickpeas along with 1 cup warm water and blend it for 3 minutes at a low speed
• Add the salt, garlic and tahini paste and blend for few minutes
• Slowly add the lemon juice and blend for few more minutes
• Adjust salt and lemon, drizzle olive oil and serve

Ingredients:

• Egg plant/ brinjal 3- 4
• Tahini paste - 5 tbsp
• Garlic - 3
• Lemon - 1
• White Vinegar - 1 tbsp
• Salt - to taste

Method:

• Roast the eggplants in oven or on BBQ grill till the skin is char coaled
• Let it cool slightly, then peel of the skin and remove the seeds
• Place it in a colander, so that any water on it is strained
• Blend all the ingredients in a mixer to a smooth paste
• Place it in a serving platter, drizzle olive oil over it and serve with pita bread

Ingredients:

• Rajma - 1 cup, soaked overnight and pressure cooked till tender
• Cumin seeds - 1 tsp
• Onions - 3 medium size, finely chopped
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Tomatoes - 2
• Green chillies - 4, slit lengthwise
• Salt -  to taste
• Oil

Method:

• Heat oil in kadhai and add cumin seeds and let them splutter
• Add onion and fry till golden brown
• Add ginger garlic paste and fry till raw smell goes
• Add turmeric, coriander, red chilli powder, salt and little water and saute till oil separates
• Add the tomatoes and green chillies and simmer it till tomatoes become soft
• Add the rajma and adjust water and salt and let it cook till desired consistency is achieved