The Rich Taste Of World Wide Flavors

Ingredients:

• 1 cup whole wheat flour
• ¼ cup semolina (optional)
• ½ cup ghee (clarified butter)
• ½ cup powdered sugar or jaggery
• 2 tbsp chopped nuts (almonds, cashews)
• 1 tsp cardamom powder

Instructions:

1. Mix the dough: Combine wheat flour, semolina, and 2 tbsp of ghee. Mix well, adding water gradually, and knead a tight dough.
2. Shape and cook: Make small balls from the dough. Flatten them and cook on low heat in ghee until golden brown.
3. Cool and crumble: Allow them to cool, then crumble them finely using a blender or hand.
4. Add sweetness: Mix the crumbled wheat with powdered sugar or jaggery. Add cardamom powder for flavor.
5. Finish with nuts: Garnish with chopped nuts and serve.

Ingredients for Chole:

• 1 cup chickpeas (soaked overnight)
• 2 tbsp oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Ingredients for Kulche:

• 2 cups all-purpose flour
• 1/4 cup yogurt
• 1/2 tsp baking soda
• 1 tsp sugar
• Salt to taste
• Water as needed
• Oil or butter for cooking

Instructions for Chole:

1. Soak Chickpeas: Soak chickpeas overnight, then boil until soft.
2. Sauté Aromatics: Heat oil in a pan. Add cumin seeds, followed by chopped onions, and sauté until golden.
3. Cook Tomatoes: Add chopped tomatoes and cook until soft.
4. Add Spices: Mix in ginger-garlic paste, turmeric, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
5. Add Chickpeas: Add the boiled chickpeas and mix well. Let it simmer for 10-15 minutes.
6. Garnish: Sprinkle garam masala and garnish with fresh coriander.

Instructions for Kulche:

1. Prepare Dough: Mix flour, yogurt, baking soda, sugar, and salt. Gradually add water to form a soft dough. Let it rest for 2 hours.
2. Roll Kulche: Divide the dough into small balls and roll them into flat discs.
3. Cook: Heat a pan and cook each kulcha on both sides until golden brown. Brush with oil or butter for extra flavor.

Ingredients:

• 4 duck legs
• 4 cups duck fat (or enough to submerge the legs)
• 4 garlic cloves, crushed
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 4 sprigs thyme
• 2 bay leaves

Instructions:

1. Prepare the Duck Legs: Sprinkle salt and pepper on both sides of the duck legs. Add thyme, garlic, and bay leaves. Cover and refrigerate for 24 hours.
2. Rinse and Dry: After marinating, rinse off the salt mixture and pat the duck legs dry with a paper towel.
3. Melt Duck Fat: Heat the duck fat in a large pot over low heat until fully melted.
4. Slow Cook the Duck: Add the duck legs into the pot and make sure they are fully submerged in the fat. Cook on low heat for 2-3 hours until the meat is tender and easily pulls away from the bone.
5. Store the Confit: Once cooked, store the duck legs in the fat in a sealed container. It can be refrigerated for up to 1 month.
6. Crisp and Serve: When ready to serve, heat a skillet and fry the duck legs until the skin is crispy. Serve with roasted potatoes or a fresh salad.

Ingredients:

1. 2 cups all-purpose flour
2. 1 tsp dry yeast
3. 1 tsp sugar
4. ½ tsp salt
5. ¾ cup warm water
6. 1 tbsp olive oil
7. 1 cup tomato sauce
8. 1 cup mozzarella cheese (grated)
9. Toppings (pepperoni, mushrooms, bell peppers, etc.)
10. Fresh basil leaves

Instructions:

1. Activate Yeast: Mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Make Dough: In a bowl, mix flour, salt, and olive oil. Add the yeast mixture and knead until smooth.
3. Let Dough Rise: Cover the dough and let it rise for 1 hour.
4. Preheat Oven: Preheat oven to 250°C (482°F).
5. Shape the Dough: Roll out the dough on a floured surface to your desired thickness.
6. Add Sauce and Toppings: Spread tomato sauce, cheese, and your favorite toppings.
7. Bake Pizza: Bake for 12-15 minutes until golden and crispy.
8. Serve Hot: Garnish with fresh basil leaves and enjoy your delicious Italian pizza!