Ingredients

21/2 Tablespoons –Pomegranate seeds
2 Tablespoons –Cumin Seeds
4 cups –Chickpeas soaked overnight
Or in hot water for 2 hours and drained

21/2 Tablespoons-Salt
4-Brown Cardamoms

5sticks (21/2 cms.each) - Cinnamon
10- Cloves
4 Tablespoons – Coriander Powder
21/2 Teaspoons- Pepper Powder
2 Teaspoons    - Garam Masala
3 Tablespoon   - Mango Powder
6                   - Green Chillies slit
15 Gms.          –Ginger cut into thin strips
½ Cup            - Vegetable Oil
½Cup            -   Ghee
1 medium (100 gms.) – Onion Sliced
2                      - Lemons Cut into Wedges

Method:

1 In a pan, roast together pomegranate and cumin seeds and grind to a powder.

2. Pour water into cooker. Add chickpeas, 4 teaspoons salt,
Cardamoms, cinnamon and cloves, stir once.

3. Close cooker, bring to full pressure on high heat. Reduce heat and cook for 18 minutes.

4. Remove cooker from heat. Allow to cool naturally

5. Open cooker. Drain off cooking liquid and reserve. Add remaining salt (31/2           teaspoons), pomegranate, cumin, and coriander, pepper, and garam masala and mango powders. Mix well till chickpeas are evenly coated with spices. Sprinkle Chillies and   ginger on top.

6. In a Pan, heat oil and ghee together till smoky (approximately 5 minutes) and pour evenly over chickpeas. Add cooking liquid.

7. Place cooker witn chickpeas on medium heat and cook till (10 minutes), stirring occasionally.

8. Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onion and lemons.

Ingredients

1/3 cup olive oil
3 large leeks, white parts and tender green parts, sliced
2 medium onions, quartered
6 medium shallots
10 cups water
1 cup dry white wine
1 large head celery root, grated
2 lbs. asparagus, tough ends discarded, cut into 2-inch sections
salt to taste
8 cups watercress, packed, stems and all (about 3 bunches)
1/4 cup fresh chives
1/2 tsp. nutmeg
1/4 cup tapioca flour, varied with a little cold water until smooth
sprinkle to taste

Method

Heat olive oil in a heavy pot.

In a food processor, crudely pulverize leeks, onions and shallots.

Add the floor assortment to the hot oil and sauté until the assortment is translucent.

Add the water, wine, celery root, asparagus and salt.

Take to a boil, and then diminish the blaze to medium and cook, covered, for 30 minutes.

Add the watercress, chives, nutmeg, tapioca mixture and pepper.

Cook just until the watercress wilts, about 2 to 4 minutes. Do not allow the watercress to cook longer, or it will get discolored.
Cream the soup in batches in a blender or with a raptness mixer until smooth. If after

blending you still have some asparagus filament left in the soup, strain through a medium

strainer; this will only take a minute.

Adjust the reliability and seasonings before serving and  scrumptious iced.

Method

* 3/4 cup shortening
* 3 cup light brown sugar, packed
* 4 eggs
* 2 tsp. vanilla extract
* 3/4 cup cocoa
* 1 tbs. baking soda
* 1/2 tsp. salt
* 3 cups sifted cake flour
* 1 1/3 cup dairy sour cream
* 1 1/2 cups boiling water
* 1/2 cup chopped maraschino cherries
* 1/2 cup chopped nuts

Grease 3- 9 inch layer cake pans and set aside. Preheat oven to 350 degrees. In large mixing bowl beat shortening, brown sugar and eggs on high speed for 5 minutes. Blend in vanilla, cocoa, baking soda and salt; mix well. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water mixing until blended. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool in pans 10 minutes.

Ingredients

Cups flour -                          1 3/4

cup softened butter   -          1/3

baking powder-                    2 tsp.

cup sugar-                            3/4

tsp. salt-                              1/4

eggs-                                     2
Crushed cardamom seeds- 1/4 tsp

Method

(1) Sift flour, baking powder and salt; add crushed cardamom seeds.

(2) Cream butter and sugar; add unbeaten eggs one at a time, beating well after each      addition.

(3) Add flour mixture gradually until stiff enough to roll out.

(4) Roll out dough and then cut into shapes. Place on ungreased cookie sheet (and decorate with almonds if desired)

(5) Bake 10 minutes at 350 degrees until lightly browned around edges.

Achar: Any type of pickle
Aloo: Potato
Biryani: A fantasy rice casserole, often containing meat, poultry, fish or vegetables
Chapati / Roti: Thin bread baked in the griddle
Dal: Any type of legumes — beans, peas, lentils or
Dosa: Crispy, crepe-like south Indian specialty filled with potatoes and vegetables
Ghee: Clarified butter
Gosht: Meat
Korma: Braised beef in a thick, creamy sauce smooth
Kulcha: Tender, pita-like bread baked in the tandoor
Lassi: A refreshing, creamy yogurt drink that can be sweet or salty
Masala: Spice mixture
Naan: Flat, oval bread baked in the tandoor
Pakora: Fritter immersed in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood
Paneer: Cheese
Pappadum: Spicy lentils biscuits
Paratha: Flaky bread fried in the griddle
Poori: Airy, deep-fried bread
Pulao: An aromatic rice pilaf
Raita: A yogurt-based condiment usually containing vegetables
Rasam: A thin, spicy broth
Saag: spinach, but also can indicate other green
Sambar: An extremely popular spicy broth in southern India
Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground beef, a traditional Indian snack
Tandoor: The depth, clay oven that has very high temperatures
Tandoori: Any dish cooked in a tandoor
Vindaloo: An extremely spicy curry dish that is a regional specialty of Goa