Moulli (Daikon) Parantha

Ingredients:

• 
  2 lbs. of moulli (wash clean and shred)
• 1/2 cup fresh cilantro chopped
• 1/2 cup fresh chopped mint or 2 tablespoons of dry mint
• 2 tablespoons of freshly ground ginger
• 2 and 1/2 tablespoon of chapli kabab masala
• 1 teaspoon cumin seeds
• 1 teaspoon of chili powder or green hot chili thinly chopped
• 3 to 4 cups of flour

Directions:

Shred the mouli and squeeze the water out. Put that water aside.

Add all the spices, ginger, mint, and cilantro in the shredded mouli and mix

Make the dough with mouli water. Mix the flour with 1 tablespoon of sea salt, you might have to add a little bit of water to make a medium-hard dough.
For each parantha you need two small balls from the dough.

Flatten each ball as shown in the picture,

flattened

Place two to three tablespoons of the mouli mixture on one flattened dough then cover it with the other flattened dough, use your fingers to combine the doughs together to make a parantha. Then use a rolling pin.

three tablespoons of mouli mixture

covered with the other flattened dough

rolling pin used to make it into a parantha

Using a flat pan on the medium heat, place the parantha on the pan. Sprinkle 1 tablespoon of cooking oil then flip, and let it cook. 

Then do the same to the other side. When your parantha looks like as shown in the picture or crispy, it's ready to eat.

Serve with plain yogurt.

Turkish Style Oven Roasted Chicken with Potatoes

Ingredients:

• 2 whole chickens, total weight 6 pounds
• 5 tablespoons of plain yogurt
• 3 teaspoons of sea salt
• 1 and 1/2 teaspoons of chili powder
• 1 teaspoon of cumin powder
• 1 teaspoon of black pepper
• 1 and 1/2 teaspoon of sumac powder
• 1 teaspoon of green cardamom powder

For Potatoes:

• 5 to 6 medium size potatoes cut like shown in the picture
• 1 teaspoon of cumin powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of garlic powder
• 3 tablespoons of olive oil

Directions

Flatten the chicken by making a straight cut in the back and one deep cut on each chicken breast.

Mix all the spices with the yogurt and marinate chicken with it for at least 6 hours.

Cut potatoes as shown in the picture and mix the potatoes with all the spices including olive oil.

Place the chicken and potatoes in a baking dish.

Completely cover the dish with foil paper and cook for 1 hour at 350 degrees. Then loosen the foil paper, so the water from the chicken dries up for another hour.

Enjoy with salad and it is ready to serve!

Mixed Daal (Mixed Lentils Curry)

Ingredients:

• 1 cup Moong Daal 
• 1/2 cup Masoor Dal/Red Lentils
• 1 small onion ground
• 2 tablespoon freshly ground garlic
• 1 and 1/2 tablespoon freshly ground ginger
• 2 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon Tumeric powder
• 
  1 teaspoon ground cumin 
• 1 pinch of clove powder

Directions:

Soak both lentils together after washing them at least 3 times, soak them for up to 2 hours.

Put the ground onion with 2 tablespoons of desi ghee or oil in a deep pot, on medium heat let it cook until it becomes translucent.

Add garlic and stir a couple of times. 

After a minute, add all the spices and stir a few times.

Add 4 cups of water and let it boil. Then drain the water from the soaked lentils and add these lentils in the pot and stir a few times. 

When it starts boiling, stir one more time and lower the heat. Cover the pot with its lid but leave it a little bit open from one side. The daal will be ready to eat in 30 minutes.

Uncover and stir one more time and add ground ginger and serve with roti or boiled rice.

Zucchini Tea Cake

Ingredients:

• 1 and 1/2 cup all-purpose flour
• 3 eggs
• 3/4 cup olive oil
• 1 cup sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup orange juice
• 2 teaspoon of lemon or orange zest/peel
• 1 medium-size zucchini shredded (or carrots)
• 1/4 cup shredded almonds

Note: You can use carrots instead of zucchini and if you like and if you like more sweet cake then you can add 1/4 cup more sugar during preparation.

Directions:

Take a deep bowl and add flour, baking soda, baking powder, salt. Sift it and put it aside.

Take another bowl, beat the eggs, add sugar and beat again for two minutes. Add orange juice and beat again then add olive oil and beat again. Then add your dry ingredients into the wet ingredients with a spoon and mix it clockwise.

Add shredded zucchini, lemon zest, and mix clockwise again. Leave this mixture on the counter for 1/2 hour.

Turn on the oven to 350 degrees. Take a 9-inch long deep baking dish and oil/butter it. Then pour the mixture into the dish with a spatula. Sprinkle shredded almonds on top and put the dish in the oven for 45 minutes to 1 hour.

Your delicious zucchini cake is ready to serve.

Upside Down Peach Cake

Ingredients:

• 1 and 1/2 cup of all-purpose flour
• 1/2 cup olive oil or any cooking oil
• 1 cup (or less) white sugar
• 1 and 1/2 teaspoon baking powder
• 1 pinch of salt
• 1/2 cup orange juice
• 3 eggs
• 1 pinch of yellow or orange food coloring
• 2 tablespoons of lemon juice
• 1/2 cup brown sugar
• 1/4 cup butter
• 4 large size ripe peaches

Note: if you are using a store brand already made cake mix, then use the lemon cake mix and add 1/4 cup all-purpose flour to make it more stable and better taste.

Directions:

In a deep bowl take all-purpose flour, baking powder, salt and sift it.

Take another bowl and beat the eggs. Then add orange juice, food coloring and sugar and beat until sugar has been dissolved in it properly. Add cooking oil and beat again,

Mix dry ingredients with wet ingredients in a clockwise direction, let it stand for 1/2 an hour.

Take a non-sticking 9-inch baking deep-dish and oil it and then put parchment paper in it.

Mix butter and brown sugar with a spoon and spread this mixture in the baking dish evenly. Cut the peaches into medium thick slices and place them evenly (overlapping eachother a bit) in the baking dish.

Pour all the cake batter on top of peaches evenly and bake for 50 minutes to an hour at 350 degrees in the middle rack. 

Take out the cake and let it cool. Then with a knife gently separate the cake from the dish if you are not using parchment paper, otherwise just flip the cake into another dish with the same size or flat surface.

Enjoy this very tasty upside-down peach cake!

Eggplant Raita

Ingredients:

• 1 medium-size eggplant
• 1 kg plain yogurt
• 1 medium-size onion thinly cut and washed in cold water 3 times squeeze the water out.
• 1 green hot chili cut into very small pieces
• 
  1 teaspoon sea salt
• 1 teaspoon cumin powder
• 1 teaspoon ground black pepper
• 1 teaspoon coriander powder
  

Directions

In a deep pot place the eggplant with 2 cups of water and let it cook on medium heat until it becomes tender. It will take about 20 minutes.

Note: If you have a gas stove or BBQ, poke knife or anything that you can rotate the egg plant with. Then use it to cook it over the flame until the outer skin is a bit burnt. The rest of the process is the same, BBQ or cooking on the gas flame gives a great taste to the raita.

Turn off the heat and drain the water out. Place the eggplant on a cutting board and let it cool for 30 minutes. Peel the skin off and get rid of the eggplant skin. Then chop the eggplant with a knife into small pieces.

In a deep bowl, add yogurt and all the spices, onion, and chopped eggplant. 

Mix and serve with some main dish.

Coffee Cake

Ingredients:

• 2 cups all-purpose flour
• 3 eggs
• 1 cup brown sugar
• 1 cup white can sugar
• 1/2 cup sour cream
• 1/2 cup orange juice
• 3/4 cup of olive oil
• 1 tablespoon orange or lemon zest
• 1 teaspoon baking powder 
• 1/3 of a teaspoon baking soda
• 1/3 of a teaspoon sea salt
• 1/3 cup butter
  

Directions

In a medium bowl combine the flour, baking powder, baking soda and salt and sift it.

Take another bowl and mix the brown sugar and butter together

In another bowl, beat the eggs and add in the sugar, orange juice, and mix. When sugar is completely mixed, then add olive oil, sour cream, lemon zest, and mix again.

Mix these wet ingredients with the dry ingredients in a clockwise direction until combined. Put aside for 30 minutes.

Take a 9-inch long baking dish, oil it and pour half of the mixture into it. Spread it with a spatula evenly, then sprinkle half of the brown sugar mixture.

Pour the rest of the cake mixture on top of it and sprinkle the rest of the brown sugar mixture.

Place the baking dish in the middle rack at 350 degrees for 1 hour.

Your coffee cake is ready to serve.

Karahi Fish

Ingredients

• 
  2 pounds of tilapia, cod, or halibut (or any kind of fish fillets)
• 1 tablespoon ground garlic 
• 1 tablespoon ground ginger
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon sea salt or according to your taste
• 1 pinch of clove powder
  
• 2 medium-size onions cut into thin slices
• 2 tablespoon crushed tomatoes

Directions

Cut the fish filets into 2 inch pieces and place in a large bow. 

Add all the spices and ground ginger and garlic into the bowl and mix gently with hands and let it marinate for 4+ hours.

Take a non-stick pan and add 1/2 cup oil (or less) and sliced onion. Cook this on medium heat and stir. Cook the onions until become translucent.

Add the fish filet pieces in and gently flip each piece. Cook until the water comes out and has dried.

Add tomatoes and flip carefully, until crushed tomatoes have been mixed in.

Your delicious karahi fish is ready to eat. Garnish with cilantro eat with roti or boiled rice.