Ingredients:

500 gm small Potatoes
1½ cups Curd (yogurt) (not sour)
4 Dry Kashmiri Red Chillies, deseeded and powdered
1 teaspoon Grated Fresh Ginger (or 1 teaspoon Dry Ginger Powder)
1 tablespoon Cashew nut Powder
1/3 teaspoon Green Cardamom Powder
2 teaspoon Fennel Seed Powder
1 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 Bay Leaf, broken into pieces 4 black peppers
1 pinch Asafoetida
1/4 teaspoon Turmeric Powder
3 cloves 2 Cardamom
1 tablespoon Fresh Coriander Leaves, chopped (optional)
4 tablespoons + for deep frying Mustard Oil
6 tablespoon full fat curd beaten
1/3 cup Water

Cooking method:

Half boil the potatoes
Peel small potatoes and prick them with a fork. prick them.
Put oil in kadai for deep frying. deep-fry potatoes over medium heat until golden brown. Drain and transfer to plate.
Mix curd, Kashmiri chilli powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.
Heat 2 tablespoons oil in another pan. Add bay leaves and asafoetida and all whole spices and sauté for 30 seconds.
Add Kashmiri mirch powder mixed with 1/3 cup water
Add salt to taste and turmeric powder
Bring mixture to boil and then add spiced curd
When it starts to boil, add fried potatoes
Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.

Ingredients:

Kabuli chana 1 cup soaked
Salt as per taste
Ginger one inch piece
Garlic cloves 3-4
Green chilli
Lemon 1
Mint leaves few hand broken
Parsley leaves few
Coriander leaves
Oil to fry or saute

Cooking method:

For kebabs:
1. Blend Chanas by adding salt ginger garlic green chillies and some coriander, mint and parsley
2. make balls n shallow fry in pan or deep fry .. i ve deep fried them

For Hummus:
One cup boiled chick peas
Salt as per taste
A pinch Black pepper
Juice of one Lemon
Blend all n enjoy with snacks or any Mediterranean cuisine

Tahini paste:
Ingredients:
1/2 cup white sesame seeds
1/4 cup olive oil
Salt as per taste
Black pepper

Cooking method:

Roast sesame seeds lightly
Grind all when cool
Enjoy this with falafel or any any Mediterranean cuisine
Pita bread and Rice with veggies n couscous salad

Ingredients:

1 cup suji ( semolina )1 onion ( finely chopped)1/4 cup grated cottage cheese ( paneer)1 cube cheese grated1/2 cup bread crumbs2 tbsp oil1 tsp cumin seeds1 tsp red chilly powder1 tsp kasuri methi1 cup milksaltoil for frying

Cooking method:

Take oil in a pan, add cumin seeds , after a min add onions in it, when the onion becomes transparent add red chilly powder , kasuri methi , salt and mix it . Then add sooji in it and stir it for 2 to 3 min then add paneer and cheese into it and then add 1/2 cup milk and 1/2 cup water and cover it with lid for 2 minAllow it to cool downMake small balls dip it in milk ( 1/2 cup left ) then roll it in bread crumbs and fry it till golden brown