Tahini sauce

Ingredients:
Tahini ............. 1/2 cup
Garlic................2 cloves ( crushed)
Lemon Juice.....1/4 cup
Water................1/2 cup
Salt ..................1/2 tea Sp.

Method:

Mix all the ingredients together and serve cold.

falafel - chickpea balls

Ingredients:

chickpeas....................16 oz can
onion..........................1 large (finely chopped)
garlic..........................2 cloves (finely chopped)
parsley.........................3 Tb Sp (finely chopped)
Coriander-Cumin powder...2 tbsp
All purpose flour..................2 Tb Sp
black pepper...........................1 tea Sp
Lemon juice..........................1 Tb Sp
salt to taste
Oil for frying.


Method:

1. Coarsely  chickpea in  a blander. Make sure not to make a paste.
2. Now add rest of the ingredients and mix it very well.
3. Make equal size of ball and flatten the ball little bit with your palm.
4. Fry all the balls on a medium heat.

( while frying if you mixture is getting apart then add little bit of all purpose flour. You can also make this gluten free by adding chickpea flower or corn starch instead of all purpose flour). 

Labanese Hot Sauce for Falafel

Ingredients:
Whole Red chili.........................10-12 pieces
Garlic ......................................2 cloves
Olive oil....................................2 Tb Sp.
Coriander and cumin powder...........1 Tb Sp.
Tomato paste..............................3 Tb. Sp.
Lemon Juice...............................1 Tb Sp
Parsley......................................1 Tb Sp 
water as required.
salt to taste



Method:

1. Soak red chili in water for 2 hours or microwave for 2 min and let it sit for 10-15 mins

2. In a mixture jar mix red chili, garlic, parsley and tomato paste and grind to a find paste
3. Now add cumin and coriander powder, lemon juice and salt in it.
4. At last mix with olive oil and store in a glass bottle. 

It will stay fresh in  refrigerator for 2 weeks.
( if you want more spicy then you also can add green chili) 

Instant Glow Facepack

Carrot Custard

Ingredients:

Carrots..........................................1 Cup (shredded)

Milk..............................................3 Cups + 1//2 cup for custard

Ghee.............................................1 Tb Sp.

Sugar............................................4 Tb Sp.

Custard Powder................................2 Tb. Sp.

Mixed nuts .....................................1/4 cup ( finely chopped)

Saffron..........................................2-4 strands

Method:

1. Mix custard powder in 1/2 cup milk and keep it aside

2. Take ghee in a heavy bottom pan and add shredded carrots in it. Cook carrot until it changes color and become little bit soft.

3. Now add milk and sugar and cook carrot in milk for 5 mins.

4. Add custard milk and let it cook for 5 mins. Mixture will get thicken.

5. Add chopped nuts and saffron and switch off the flame.

6. let it cool down to room temp and put it in refrigerator for and hour and serve chilled.

Daliya chiikki / roasted gram brittle

Ingredients:

Roasted gram ( Dalia)..............1/2 cup
Jaggery.....................................1 cup
Cardamom powder...................3-4 tea spoon
Sesame seed..............................2 tea spoon

Method:

1. In heavy bottom pan take 1 table spoon water and add jaggery in it and stir continuous in medium heat.
2. Take on bowl of cold water and try on drop of jaggery mixture in the water. If the mixture form in small ball then the mixture is ready.
3. Add roasted gram and rest of the ingredients.
4. Add this mixture on greased surface and roll with greased rolling pin.
5. Make a big round of the the thickness you like and cut in the square pieces. Store in air tight container.

Hariyali Coolers ( Natural Herbal Drink)

Ingredients

Beetle Leaves .......... ..4 nos.

Indian Basil Leaves –.....8 to 10 nos. ( Tulsi)

Mint Leaves ...............5 to 7 nos.

Powder Funnel Seeds ....4 teaspoon.

Honey .....................1/4 cup.

Ginger juice ..............2 tea spoon.

Milk ........................1 Liter.

Powder Sugar ............1 cup.

Rose Petal pulp ..........4 teaspoon.

Vanilla Ice cream ........4 Cups.

Tuti fruity or dry fruits.

Method: 

1. Crush beetle leaves, basil leaves and mint leaves in a mixer jar and make a fine pulp.

2. Chilled milk by adding sugar, ginger, funnel seed powder, honey, rose petal pulp and churn it again.

3.  Add leaves pulp prepared earlier.

4. Add ice-cubes and churn once again.

5. Serve cooler by adding vanilla ice cream.

6. Garnish with chopped dry fruits and truti fruity.