Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon

For Chicken Shawarma sauce:

• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt

Pita Feelings:

• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

How to make Chicken Shawarma:

• Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.
• Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
• In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
• While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
• Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
• When the chicken is done, you can shred it, slice it, or leave into large pieces.
• As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.
• Prepare the Pita: Place enough chicken on pita that cover 1/4 of the loaf.
• Add veggies and pour sauce.
• Roll like a soft taco or burrito and you have shawarma!
• You can also stuff the pocket of the pita if you like.
• Serving Shawarma: You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

Preparation Time: 15 min
Cooking Time: 60 min
Serves: 4-8 people

Ingredients:

• 2 pounds spinach (not baby spinach), stems removed and thoroughly cleaned
• 10 ounces yellow lentils (Bengal gram), picked through for debris and rinsed in cold water
• 2 teaspoons cumin seeds
• 1/4 cup canola oil
• 1 tablespoon finely chopped ginger root
• 1 tablespoon finely chopped green Thai chili pepper
• 2 teaspoons garam masala powder
• 1/2 teaspoon salt

Directions:

• Have ready a large rimmed baking sheet.
• In a large pot of boiling salted water, wilt the spinach; it will take only about 30 seconds.
• Drain the spinach, rinse it with cold water until it has cooled, and squeeze out as much water as possible. Transfer to a food processor and pulse until it forms a dense, pesto-like paste. Transfer to a bowl and set aside. Clean the processor bowl and blade.
• In a large pot of boiling salted water over high heat, cook the yellow lentils for about 25 minutes, until they have softened. Drain and rinse with cold water until the lentils have cooled. Transfer to a food processor and pulse to form a paste. Transfer to a bowl and set aside.
• In a small skillet over medium-high heat, toast the cumin seeds for about 30 seconds. Let them cool slightly, then transfer to a grinder and grind the seeds into a fine powder.
• In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil until it is smoking.
• Add the yellow lentil paste and cook for 5 to 7 minutes, stirring constantly, until it becomes dry.
• Add the spinach paste and cook for about 5 minutes, stirring, until the mixture appears dry. Add the ginger, green chili pepper, garam masala, ground cumin seeds and salt. Spread the mixture onto the baking sheet to cool completely.
  At this point, the mixture can be refrigerated in an airtight container for up to 2 days.
• When ready to cook, line a plate with paper towels. Divide the mixture into equal portions and form into patties no larger than 2 1/2 inches in diameter.
• The mixture for the cakes can be made up to 2 days in advance and refrigerated. Serve these cakes with Mint Chutney Makes eight to 10 2 1/2-inch-wide cakes
• 167 calories, 6g fat, n/a saturated fat, n/a cholesterol, 136mg sodium, 19g carbohydrates, 9g dietary fiber, 9g protein.

Prep Time: 20 min
Cook Time: 60 Mins
Serves: As desired

Ingredients:

• Potatoes 1 kg, large washed
• Corn flour 1 tbsp
• Rice flour 2 tbsp
• Gram flour (besan) ½ tsp
• Salt to taste
• Oil as required for deep frying

Method:

• Boil potatoes for five minutes.
• Peel and cut into long thin chips.
• Put the corn flour, rice flour and salt in a thick brown paper bag and shake to mix thoroughly.
• Then put chips in the bag and shake to coat the chips with the corn flour, rice flour and salt mixture.
• Heat oil in a large karahi till very hot, add chips, stir and turn the heat down to medium.
• Stir the chips, remove when golden brown to absorbent kitchen paper and sprinkle with the gram flour.

Serves: 8

Ingredients:

• 5 eggs, hard-boiled and thickly sliced
• 200 g canned mushrooms
• 2 pimentos in brine
• 225 g canned asparagus tips
• Few sprigs parsley
• 2 tbsp gelatin
• 450 ml hot chicken stock
• Dash of vinegar
• 10 extra mushrooms for garnish
• Salt, pepper, pinch of sugar

howto make Eggs Mushroom in Gelatin

• Drain the pimentos, mushrooms and asparagus tips.
• Slice mushrooms and cut the pimentos in strips.
• Divide the parsley into sprigs.
• Soak gelatin in a little cold water and dissolve in the hot stock.
• Season with salt, pepper, sugar and vinegar.
• Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set.
• Place a layer of egg slices, mushrooms, pimentos, asparagus and parsley in an attractive pattern.
• Brush with gelatin and leave to set. Repeat until all the ingredients and gelatin are used up.
• Chill until set. Before serving, dip bowl in hot water and invert it onto a serving plate.
• Garnish with parsley and mushrooms.

Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

• Mutton 1 kg
• Garlic/ginger paste 2 tsp
• Fresh ginger (sliced) 1 inch piece
• Cumin (whole) 1 tsp
• Coriander seeds 2 tsp
• Pepper 4
• Red chillies powder 1 tsp
• Sugar 1 tsp
• Salt 1 tsp
• Raw papaya(peeled and crushed) 50 gms
• Vinegar 2 tbsp
• Sauce 1 tbsp
• Oil 3 tbsp

Directions:

• Clean the fat from the meat, wash it and make 1 inch pieces of it.
  Make paste of all the ingredients and rub it on meat pieces placed in a bowl.
• Now marinate the meat in refrigerator for few hours.
• Now prepare the Bar-B-Q by burning coal in it and cook this meat on coals in such a way that it is completely done and is also golden brown.
• Cook for 20 minutes.
• Garnish the “Bhojelo Gosht” with salad, onion, and tomato and serve hot.

Prep Time: 3-6 hours
Cook Time: 30-40 min
Serves: 4-8