Malaysian Chicken curry, Oil- 2tbsp, Onion(sliced)- 1 large, Ginger- 1 inch( minced/ 1tsp paste),

Qamar el Deen- 200gms, Water- 2 cups(boiling water), Sugar- 4tbsp, Orange blossom water or

For the base curry paste(grind together), Shallots-4-5(medium), Garlic- 4cloves, Lime juice-

Nigella seeds- 2 tbsp, Onion -1sliced, Garlic -3-4cloves, Dry red chillies-2-3( as per), Mustard

Peppercorns- 20, Dry Red chillies-4-5, Whole cloves-12, Fennel seeds- 1tsp, Fenugreek seeds-

Oil- 1/2cup, Eggs-2, Sugar- 3/4cup, Orange -1(cut in quarters with peel and seeds removed),

Potatoes- 3medium size( boiled whole), Pepperoni/beef strips- 100gms, Onion- 1 medium, Green

For the chickpeas;, Black chickpeas- 1 cup( soak overnight), Salt-1/2tsp, Water- 3cups, To

For the Hummus, Cooked chickpeas tin- 2( netwt 400gms), Garlic- 4cloves, Green chillies-1-2(optional),

Raw white rice(preferably idly rice)-2 cups, Grated coconut- 3/4cup, Cooked rice-1/4 cup, Beaten

Palak- 1 bunch( discard thick stems and chop leaves), Green lentil(green masoor dal)- 3/4cup,

For the Kabab mix:, Minced meat-500gms, Bread- 3 slices(roughly torn), Onion- 1big(roughly

Butter- 1 tbsp, Dill leaves- 1 bunch(cleaned and chopped) discard very thick stems if any,

Mutton/ chicken- 1 kg, Garlic- 4-5vloves, Onion- 500gms, Green chillies- 4-5( more or less

Green lentil- 1 cup, Water- 5 cups, Crushed cumin seeds- 2tsp, Eggplant- 1 large size, Lemon