GINGER CHICKEN
1 chicken, cut cleaned and washed
1 onion (grated)
1 tsp salt
1 tblsp ginger
1 tblsp garlic
Pinch of arad
Whole black pepper
Tuj
1 tsp garlic
1 tsp white pepper
Pinch of green chillies (optional)
Marinate chicken with above ingredients. Warm ghee, add chicken and cook till done. Serve with veggies like baby carrots, marrows, mushrooms and baby potatoes.

CHICKEN ALA KIEV
½ kg chicken fillet
½ tsp black pepper
½ tsp salt
½ tsp dry dhana
Butter
Slice chicken fillet in half butterfly way, tenderize it with a mallet on both sides. Lay flat on table and sprinkle salt, pepper, dry dhana on 1 side, put a piece of butter on the edge of the fillet, roll fillet tightly like a swiss roll, dip in flour, egg and breadcrumbs, leave it in the fridge for half a day and fry in shallow oil till done.

HOOWA SOOKH MOOKH
250gr hoowa, cleaned and sifted
100gr badaam (sliced)
2 tblsp khus khus
5 tblsp tal
5 tblsp coconut
Roast everything together in the oven on low heat, combine all the ingredients in a dish and mix well, store in an airtight container, eat approx 2 tsp after meals

AADU PAAK
2 cups ghee
2-3 cups fresh ginger (minced)
2-3 cups coconut (minced)
500grams ghor
1 cup chopped almonds
½ cup kajoor
1 cup chopped pista
1 cup honey
1 ½ tblsp khus khus
2 tsp aharyo
1 tsp saffron
2 tsp ground elachi
½ tsp ground nutmeg
Heat ghee, add ginger and braise for 2 minutes, add coconut and ghor and stir until ghor is melted, add nuts honey, khus khus and aharyo, braise well on a low heat, lastly add spices.
*more coconut and nuts can be added if desired

MOONG DAL VEGETABLE KHICHRI
This dish is rich in protein, carbohydrates, folic acid and fibre.

Ingredients:
•    1 cup rice
•    1 cup split yellow gram
•    3 ½ cups filtered water
•    ½ cup fine chopped or grated bottle gourd
•    ½ cup fine chopped or grated carrot
•    ½ tsp cumin seeds
•    ½ tsp turmeric powder
•    A pinch of asafetida/hing
•    4 peppercorn seeds
•    1 bay leaf (optional)
•    4 cloves (laung) (optional)
•    1 tbsp ghee
•    Salt to taste

1. Wash the rice and dal well. Mix and soak in water for about 20 minutes.
2. In a pressure cooker, heat ghee and add cumin seeds.
3. When cumin seeds crackle, add asafoetida, bay leaf, peppercorns and cloves.
4. Add chopped/grated bottle gourd and carrot.
5. Sauté the vegetables for a few minutes.
6. Now add rice, dal, turmeric powder and salt.
7. Mix for about a minute or two. Add water to the mixture.
8. Cook the khichri.
9. Serve hot with fresh curd and coriander or mint chutney.