INGREDIENTS

1/2 cup cracked wheat
8 medium firm red tomatoes
2-3 spring onions, chopped
1 small radish, grated
2 tablespoons raisins
2 tablespoons lemon juice
salt to taste
5-6 black peppercorns, crushed
3 tablespoons fresh parsley,
chopped
6-8 lettuce leaves
6-8 fresh mint leaves

1. Soak the burghul in boiling hot water for half an hour.
Drain, squeeze out excess water and set aside.

2. Cut off the tops of the tomatoes and scoop out the
seeds. Reserve the seeds. Mix together burghul, Spring
onions, radish, raisns, lemon juice, salt , crushed
peppercorns, parsley and reserved tomato seeds. Stuff
the tomatoes with this filling.

INGREDIENTS

40 fresh button mushrooms,
quartered

10-12 spring onions, chopped
5 stalks spring onion greens, sliced
diagonally
12 garlic cloves, finely chopped
1 tablespoon rice flour
1 cup skimmed milk yogurt, whisked
3 cloves
3 green chillies, seeded and
chopped
2 teaspoons coriander powder
salt to taste
1/2 teaspoon red chilli powder
1/2 teaspoon trumeric powder

1. Heat a non-stick pan, add garlic and roast for a minute.
Add mushrooms and continue cooking for three to four
minutes on low heat. Add rice flour and mix.

2. Add yogurt and cook till the mixture thickens.

INGREDIENTS

8 medium green capsicums, tops
cut and seeded
4 medium potatoes, boiled and
mashed
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoons ginger-garlic paste
1/2 teaspoons turmeric powder
2 green chillies, chopped
1 tablespoons lemon juice
salt to taste
4 tablespoons fresh coriander leaves, chopped
1 teaspoon garam masala powder

1. Preheat the oven to 180c/350f/gas6.

2. Heat a non-stick pan and roast cumin seeds for half a
minute. Add onions and roast for a minutes. Add ginger
and garlic paste and cook for one more minute. Add
two talespoons of water and stir.