1:

• First in a small bowl mix the yeast, water and coconut sugar.
• Set the mixture till bubbles appear.
• Take a large bowl and combine flour and salt.
• Later, add the yeast mixture and knead till the dough comes together.
• Then, add oil, Fab Premium Oil Soluble Curry Patta Flavour and knead upto 10-15 minutes till the dough becomes soft.
• Later, grease the bowl with oil and place the dough.
• It is necessary to cover the dough and allow to prove for 60-90 minutes approx.
• Once the dough is set, roll out and sprinkle some curry leaves and sesame seeds.
• Cut the ready dough into triangle shapes.
• Prick the ready dough with a fork.
• While the dough is getting ready, preheat the oven.
• Once the oven is preheated, bake the dough at 190°C until the edges are golden brown.
• Serve these crackers with a walnut pesto dip.

1:

• First in a small bowl mix the yeast, water and coconut sugar.
• Set the mixture till bubbles appear.
• Take a large bowl and combine flour and salt.
• Later, add the yeast mixture and knead till the dough comes together.
• Then, add oil, Fab Premium Oil Soluble Curry Patta Flavour and knead upto 10-15 minutes till the dough becomes soft.
• Later, grease the bowl with oil and place the dough.
• It is necessary to cover the dough and allow to prove for 60-90 minutes approx.
• Once the dough is set, roll out and sprinkle some curry leaves and sesame seeds.
• Cut the ready dough into triangle shapes.
• Prick the ready dough with a fork.
• While the dough is getting ready, preheat the oven.
• Once the oven is preheated, bake the dough at 190°C until the edges are golden brown.
• Serve these crackers with a walnut pesto dip.

1:

• TAKE A BOWL.
• ADD ALL INGREDIENTS EXCEPT BREAD CRUMBS AND 1 TBSP CORN FLOUR.
• MAKE THIN SLURRY WITH 1 TBSP OF CORN FLOUR AND WATER.
• NOW MAKE MEDIUM BALLS OF PASTA MIXTURE.
• HEAT OIL IN PAN.
• NOW DIP BALLS IN CORNFLOUR SLURRY AND THEN ROLL IN FRESH BREAD CRUMBS AND DEEP FRY TILL GOLDEN BROWN.
• SERVE HOT WITH CREAMY JALAPENO DIP.

2: CREAMY JALAPENO DIP

• MIX ALL INGREDIENTS AND BLEND WITH BLENDER OR MIXER.
• SERVE .

1:

• TAKE A BOWL.
• ADD ALL INGREDIENTS EXCEPT BREAD CRUMBS AND 1 TBSP CORN FLOUR.
• MAKE THIN SLURRY WITH 1 TBSP OF CORN FLOUR AND WATER.
• NOW MAKE MEDIUM BALLS OF PASTA MIXTURE.
• HEAT OIL IN PAN.
• NOW DIP BALLS IN CORNFLOUR SLURRY AND THEN ROLL IN FRESH BREAD CRUMBS AND DEEP FRY TILL GOLDEN BROWN.
• SERVE HOT WITH CREAMY JALAPENO DIP.

2: CREAMY JALAPENO DIP

• MIX ALL INGREDIENTS AND BLEND WITH BLENDER OR MIXER.
• SERVE .

1:

• Roast Cashews at 150°C for 5 min.
• Remove and cool for 2-3 min.
• Micro cheese spread for 5-7 sec add seasoning and pizza flavor.
• Coat cashews with this mix.
• Keep them on a baking tray lined with silpat.
• Again Roast cashews for 10-12 min till golden brown.
• Stir in between.
• Let them cool completely and store in airtight.

1:

• Roast Cashews at 150°C for 5 min.
• Remove and cool for 2-3 min.
• Micro cheese spread for 5-7 sec add seasoning and pizza flavor.
• Coat cashews with this mix.
• Keep them on a baking tray lined with silpat.
• Again Roast cashews for 10-12 min till golden brown.
• Stir in between.
• Let them cool completely and store in airtight.

1:

• Roast Makhanas in preheated oven at 150°C for 7-8 min.
• Remove and cool for 2-3 min.
• Mix gulkand ,color , Fab Oil Soluble Gulkand Flavour & rub on makhanas .
• Keep them on a baking tray lined with silpat.
• Again roast makhana for 10-12 min till gulkand almost dries up.
• Take mouth freshner in a bowl.
• Remove makhanas from tray with a spoon and immediately coat .
• Let them cool completely and store in airtight container..

1:

• Roast Makhanas in preheated oven at 150°C for 7-8 min.
• Remove and cool for 2-3 min.
• Mix gulkand ,color , Fab Oil Soluble Gulkand Flavour & rub on makhanas .
• Keep them on a baking tray lined with silpat.
• Again roast makhana for 10-12 min till gulkand almost dries up.
• Take mouth freshner in a bowl.
• Remove makhanas from tray with a spoon and immediately coat .
• Let them cool completely and store in airtight container..

1:

• Preheat the oven to 180°C.
• In a large bowl beat butter, cheese, salt, chilli extract with blender.
• To this mixture add all purpose flour until it forms a tight dough use milk if needed.
• Now roll this into a sheet and cut with a sharp knife into long strips or straws.
• Transfer them in a prepared baking tray and bake for 12 minutes or until golden brown.
• For dip beat all the ingredients and put it in the fridge.
• Remove from oven and let them cool and enjoy with cool cool dip along with tea/coffee or as it is.

1:

• Preheat the oven to 180°C.
• In a large bowl beat butter, cheese, salt, chilli extract with blender.
• To this mixture add all purpose flour until it forms a tight dough use milk if needed.
• Now roll this into a sheet and cut with a sharp knife into long strips or straws.
• Transfer them in a prepared baking tray and bake for 12 minutes or until golden brown.
• For dip beat all the ingredients and put it in the fridge.
• Remove from oven and let them cool and enjoy with cool cool dip along with tea/coffee or as it is.

1:

• In a bowl add flour ,sugar ,salt ,butter ,mix herbs ,chili flakes , FAB Premium Oil Soluble Caramelised Onion flavour and eno .
• Pour warm water on eno and knead into a dough with light hands .
• Cover the dough and keep aside for 20/25 mins .
• Now knead it for 10 mins until dough is smooth.
• Roll into fingersticks and place them on greased and dusted baking tray .
• Leave some gaps between them .
• Lightly brush them with milk .
• Again keep them aside for another 10 mins.
• Preheat oven at 150 °C and bake them for 15 mins .
• Remove them and cool them .
• Turn them and bake again for 10 mins at 120 °C until crisp .
• Cool completely and store them in an airtight box .
• You can enjoy with butter and soup .

1:

• In a bowl add flour ,sugar ,salt ,butter ,mix herbs ,chili flakes , FAB Premium Oil Soluble Caramelised Onion flavour and eno .
• Pour warm water on eno and knead into a dough with light hands .
• Cover the dough and keep aside for 20/25 mins .
• Now knead it for 10 mins until dough is smooth.
• Roll into fingersticks and place them on greased and dusted baking tray .
• Leave some gaps between them .
• Lightly brush them with milk .
• Again keep them aside for another 10 mins.
• Preheat oven at 150 °C and bake them for 15 mins .
• Remove them and cool them .
• Turn them and bake again for 10 mins at 120 °C until crisp .
• Cool completely and store them in an airtight box .
• You can enjoy with butter and soup .

1:

• Combine the dates, honey, chia seeds, flax seeds, salt and FAB Premium Orange Rind flavour ; and pulse until smooth and combined.
• Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries ,white chocochips, sunflower and pumpkin seeds until evenly combined.
• Now, use a spoon to scoop it into your desired size and your energy bites are ready.
• These can be stored in the refrigerator for up to 2 weeks (storing them in the refrigerator especially helps to hold their shape) .

1:

• Combine the dates, honey, chia seeds, flax seeds, salt and FAB Premium Orange Rind flavour ; and pulse until smooth and combined.
• Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries ,white chocochips, sunflower and pumpkin seeds until evenly combined.
• Now, use a spoon to scoop it into your desired size and your energy bites are ready.
• These can be stored in the refrigerator for up to 2 weeks (storing them in the refrigerator especially helps to hold their shape) .

1:

• In a bowl, mix all the dry ingredients (flour+ blended oats meal+ salt+ oregano+ baking powder+ black peppercorn crushed).
• Heat oil +chilli flakes for a minute in Microwave.
• Pour the oil+ maple syrup into the flour mixture.
• Add Fab Premium Oil Soluble Pizza Flavour Knead it well to a soft dough with cold water .
• (note use 1 tbsp more water if the dough is too stiff ) Take half of the dough ,dust the surface with flour and roll it out as thinly as possible .
• Using any shape tool or cutter, cut the crackers into desired shape.
• Prick it with a fork.
• Brush some water over the crackers and sprinkle red chilli flakes and mixed herbs on top.
• Pre heat the oven.
• Place them on the parchment paper on a baking tray and bake at 130°C until their edges turn brown.
• It usually takes about 10 -15 minutes (depending on the thickness).
• Once done ,place them on a wire rack to cool completely and get crispy.
• Store in a cookie Jar or an airtight container.
• It stays fresh for up to 2 weeks.
• Serve them with Guacamole dip (recipe given) for perfect party snack.

2: Basil Guacamole

• Place avocado in a bowl and mash it, using the back of a fork ;leave it chunky.
• Add tomato, onion, lime juice, salt and green chillies; gently stir.
• Add Fab Premium Oil Soluble Basil Flavour.
• Stir well.
• Serve with crackers.
• Use within 24 hours .

1:

• In a bowl, mix all the dry ingredients (flour+ blended oats meal+ salt+ oregano+ baking powder+ black peppercorn crushed).
• Heat oil +chilli flakes for a minute in Microwave.
• Pour the oil+ maple syrup into the flour mixture.
• Add Fab Premium Oil Soluble Pizza Flavour Knead it well to a soft dough with cold water .
• (note use 1 tbsp more water if the dough is too stiff ) Take half of the dough ,dust the surface with flour and roll it out as thinly as possible .
• Using any shape tool or cutter, cut the crackers into desired shape.
• Prick it with a fork.
• Brush some water over the crackers and sprinkle red chilli flakes and mixed herbs on top.
• Pre heat the oven.
• Place them on the parchment paper on a baking tray and bake at 130°C until their edges turn brown.
• It usually takes about 10 -15 minutes (depending on the thickness).
• Once done ,place them on a wire rack to cool completely and get crispy.
• Store in a cookie Jar or an airtight container.
• It stays fresh for up to 2 weeks.
• Serve them with Guacamole dip (recipe given) for perfect party snack.

2: Basil Guacamole

• Place avocado in a bowl and mash it, using the back of a fork ;leave it chunky.
• Add tomato, onion, lime juice, salt and green chillies; gently stir.
• Add Fab Premium Oil Soluble Basil Flavour.
• Stir well.
• Serve with crackers.
• Use within 24 hours .

1:

• First prepare the yeast by taking water & sugar and heat it until it is lukewarm.
• Add the yeast in water, stir and keep it covered in a warm place for 15 – 20 minutes till it becomes frothy.
• In another bowl add Maida, sugar, salt, milk powder & olive oil and give it a good stir.
• Once the yeast is bloomed add it to the maida mixture and knead a soft dough by using the stretch and pull method.
• Put the dough in an oiled bowl and put it for first proofing until the dough doubles in height.
• This may take approximately an hour or so.
• Once the dough is doubled take it out on a clean platform and punch out all the air from the dough and knead once again for a minute or two.
• Now sprinkle some maida on the platform and roll the dough like a chapati and cut stripes of the dough.
• Take an aluminum cone mould and brush it with oil.
• Then wrap the dough stripes onto the cone keeping the tip sealed.
• Keep the cones on a baking tray in a standing position (mouth of the cone downwards) and bake in a preheated oven for 10 minutes at 200 °C or until it turns light golden in colour.
• Once done take them out of the oven and let them cool for sometime.
• Unmould them and fill the cones with the pizza puree and top with some mozzarella cheese and once again put them to bake for around 8 – 10 minutes till the cheese melts and turns slight brownish in colour.
• Serve them hot..

2: For the Pizza Sauce

• Take the Red Bell Pepper and de - seed it by scoop out from the centre, making it hollow from the centre.
• Put on flame directly and roast it lightly.
• Blend the tomatoes, roasted red bell pepper and basil leaves in food processor.
• It has to be a coarse paste and not very smooth puree style.
• In a fry Pan add oil, onion and saute till onions turn golden brown in colour.
• Once done add finely chopped green capsicum and yellow bell pepper and saute for another 2 – 3 minutes on high flame.
• Add the blended tomatoes and red bell pepper paste, tomato puree & salt and cook it till the water dries.
• Once the water dries add the tomato ketchup, Mixed herbs & oregano and mix well.
• Once the puree has cooled down add Fab Premium Oil Soluble Pizza Flavour and Fab 100% Natural Oil Soluble Oregano Extract and mix well.

1:

• First prepare the yeast by taking water & sugar and heat it until it is lukewarm.
• Add the yeast in water, stir and keep it covered in a warm place for 15 – 20 minutes till it becomes frothy.
• In another bowl add Maida, sugar, salt, milk powder & olive oil and give it a good stir.
• Once the yeast is bloomed add it to the maida mixture and knead a soft dough by using the stretch and pull method.
• Put the dough in an oiled bowl and put it for first proofing until the dough doubles in height.
• This may take approximately an hour or so.
• Once the dough is doubled take it out on a clean platform and punch out all the air from the dough and knead once again for a minute or two.
• Now sprinkle some maida on the platform and roll the dough like a chapati and cut stripes of the dough.
• Take an aluminum cone mould and brush it with oil.
• Then wrap the dough stripes onto the cone keeping the tip sealed.
• Keep the cones on a baking tray in a standing position (mouth of the cone downwards) and bake in a preheated oven for 10 minutes at 200 °C or until it turns light golden in colour.
• Once done take them out of the oven and let them cool for sometime.
• Unmould them and fill the cones with the pizza puree and top with some mozzarella cheese and once again put them to bake for around 8 – 10 minutes till the cheese melts and turns slight brownish in colour.
• Serve them hot..

2: For the Pizza Sauce

• Take the Red Bell Pepper and de - seed it by scoop out from the centre, making it hollow from the centre.
• Put on flame directly and roast it lightly.
• Blend the tomatoes, roasted red bell pepper and basil leaves in food processor.
• It has to be a coarse paste and not very smooth puree style.
• In a fry Pan add oil, onion and saute till onions turn golden brown in colour.
• Once done add finely chopped green capsicum and yellow bell pepper and saute for another 2 – 3 minutes on high flame.
• Add the blended tomatoes and red bell pepper paste, tomato puree & salt and cook it till the water dries.
• Once the water dries add the tomato ketchup, Mixed herbs & oregano and mix well.
• Once the puree has cooled down add Fab Premium Oil Soluble Pizza Flavour and Fab 100% Natural Oil Soluble Oregano Extract and mix well.

1:

• Take and pan and dry roast rolled or quick cooking oats until they change color and nice aroma comes.
• Take a large bowl and add roasted oats, nuts, seeds, cranberry and mix well.
• Take saucepan and add water, sugar and oil give it a stir and keep in on medium heat.
• In the meantime grease baking tray.
• Once sugar is dissolved and the mixture is thick add honey and let it simmer.
• Give it a boil and let the mixture thicken a bit.
• Add Fab Premium Oil Soluble Choco Hazelnut Flavour and add the wet mixture to the dry mixture.
• Put the granola mixture on baking tray and bake in preheated oven at °C for 25 - 30 mins stirring every 10 mins.
• Take it out of the oven and add chocolate chips and give quick stir.
• Few will melt and will give good taste.
• Once cooled store in airtight glass jar and enjoy with yogurt and honey..

1:

• Take and pan and dry roast rolled or quick cooking oats until they change color and nice aroma comes.
• Take a large bowl and add roasted oats, nuts, seeds, cranberry and mix well.
• Take saucepan and add water, sugar and oil give it a stir and keep in on medium heat.
• In the meantime grease baking tray.
• Once sugar is dissolved and the mixture is thick add honey and let it simmer.
• Give it a boil and let the mixture thicken a bit.
• Add Fab Premium Oil Soluble Choco Hazelnut Flavour and add the wet mixture to the dry mixture.
• Put the granola mixture on baking tray and bake in preheated oven at °C for 25 - 30 mins stirring every 10 mins.
• Take it out of the oven and add chocolate chips and give quick stir.
• Few will melt and will give good taste.
• Once cooled store in airtight glass jar and enjoy with yogurt and honey..

1:

• Take a bowl, add flour, salt, sugar.
• Mix.
• Add 1 tbsp of oil and mix.
• Add the flavour and mix Add water little by little and make a dough.
• Add finely chopped jalapeno (I used bottled ones) and knead again.
• Coat the dough with oil and let it rest for 15 mins.
• Roll it out thin and cut triangles or any other shape.
• Sprinkle sesame seeds on top.
• Bake in a preheated oven at 180°C for 12mins.
• Remove from the oven and let it cool.
• Serve with the plum jam!.

1:

• Take a bowl, add flour, salt, sugar.
• Mix.
• Add 1 tbsp of oil and mix.
• Add the flavour and mix Add water little by little and make a dough.
• Add finely chopped jalapeno (I used bottled ones) and knead again.
• Coat the dough with oil and let it rest for 15 mins.
• Roll it out thin and cut triangles or any other shape.
• Sprinkle sesame seeds on top.
• Bake in a preheated oven at 180°C for 12mins.
• Remove from the oven and let it cool.
• Serve with the plum jam!.

1:

• In a bowl place nylon sabudana.
• Sprinkle some water over it and keep aside for 10 min Heat refined oil in kadai.
• Add sabudana to oil and let them puffed up.
• Remove them on paper lined plate to absorb extra oil.
• In same kadai fry peanuts, almonds, chahew , makhane.
• Then fry raisins till they puff up.
• Remove them ,fry curry patta in same oil .Transfer everything to a bowl and mix them.
• Now in small bowl take powdered sugar,salt,black pepper powder .Add FAB Premium Oil Soluble Curry Patta Flavour.
• Mix well and add this to sabudana mixture .Our crispy sabudana Namkeen is ready..

1:

• In a bowl place nylon sabudana.
• Sprinkle some water over it and keep aside for 10 min Heat refined oil in kadai.
• Add sabudana to oil and let them puffed up.
• Remove them on paper lined plate to absorb extra oil.
• In same kadai fry peanuts, almonds, chahew , makhane.
• Then fry raisins till they puff up.
• Remove them ,fry curry patta in same oil .Transfer everything to a bowl and mix them.
• Now in small bowl take powdered sugar,salt,black pepper powder .Add FAB Premium Oil Soluble Curry Patta Flavour.
• Mix well and add this to sabudana mixture .Our crispy sabudana Namkeen is ready..

1: Baked Pita Chips with Za’atar Spice

• In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, 1 tsp Za’atar spice, Zaatar essence/flavour and salt.
• Add the water and oil and combine until a soft ball forms.
• Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
• Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with oil.
• Cover with a tea towel and let rise in a warm place for 1 hour or until the dough doubles in volume.
• In the bowl, stretch the dough and fold it onto itself once.
• Divide into equal pieces.
• Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly.
• Cover with plastic wrap and let rise for 15 minutes.
• On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.
• Heat a lightly oiled, non-stick pan over medium heat.
• When the pan is hot, cook one disc at a time for 2 minutes.
• Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns.
• Set aside on a wire rack.
• Wipe skillet clean with a lightly oiled paper towel before cooking each pita.
• Cut the pita bread into diamonds and put them into a bowl.
• Lightly coat the pita bread pieces in any oil.
• Add the remaining 1 tsp Za’atar spice, Chilli flakes and gently toss the pita bread pieces till the spices are coated evenly.
• More spice can be added if required.
• Place the coated pita bread pieces on a parchment sheet and bake at 180°C for about 10 minutes or until golden brown.
• Cool and transfer into an airtight box.
• Baked pita bread chips can be stored up to 1 month.

2: Caramelized Onion

• Add Olive oil to a pan over medium heat.
• Toss in diced onions and let them cook, stirring often, until they become soft and turn light golden brown.
• Add the sugar and balsamic vinegar and stir to combine.
• Cook for 1-2 minutes.
• Remove from heat, add the caramelized onion essence/flavour, mix and cool completely..

3: Hummus

• Combine cooked chickpeas, tahini, garlic, ginger, Fab ginger extract, lemon juice and salt in a food processor.
• Blitz,and slowly add the olive oil until the mixture is smooth and creamy.
• (Optional : You can 1 or 2 tbsp of caramelized onions to the hummus and pulse a few times to incorporate.
• Place the hummus in a serving dish and top with the remaining caramelized onions.

1: Baked Pita Chips with Za’atar Spice

• In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, 1 tsp Za’atar spice, Zaatar essence/flavour and salt.
• Add the water and oil and combine until a soft ball forms.
• Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
• Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with oil.
• Cover with a tea towel and let rise in a warm place for 1 hour or until the dough doubles in volume.
• In the bowl, stretch the dough and fold it onto itself once.
• Divide into equal pieces.
• Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly.
• Cover with plastic wrap and let rise for 15 minutes.
• On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.
• Heat a lightly oiled, non-stick pan over medium heat.
• When the pan is hot, cook one disc at a time for 2 minutes.
• Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns.
• Set aside on a wire rack.
• Wipe skillet clean with a lightly oiled paper towel before cooking each pita.
• Cut the pita bread into diamonds and put them into a bowl.
• Lightly coat the pita bread pieces in any oil.
• Add the remaining 1 tsp Za’atar spice, Chilli flakes and gently toss the pita bread pieces till the spices are coated evenly.
• More spice can be added if required.
• Place the coated pita bread pieces on a parchment sheet and bake at 180°C for about 10 minutes or until golden brown.
• Cool and transfer into an airtight box.
• Baked pita bread chips can be stored up to 1 month.

2: Caramelized Onion

• Add Olive oil to a pan over medium heat.
• Toss in diced onions and let them cook, stirring often, until they become soft and turn light golden brown.
• Add the sugar and balsamic vinegar and stir to combine.
• Cook for 1-2 minutes.
• Remove from heat, add the caramelized onion essence/flavour, mix and cool completely..

3: Hummus

• Combine cooked chickpeas, tahini, garlic, ginger, Fab ginger extract, lemon juice and salt in a food processor.
• Blitz,and slowly add the olive oil until the mixture is smooth and creamy.
• (Optional : You can 1 or 2 tbsp of caramelized onions to the hummus and pulse a few times to incorporate.
• Place the hummus in a serving dish and top with the remaining caramelized onions.

1:

• Mix all the ingredients and knead a pliable dough.
• Keep it aside for 15min.
• Now roll the dough into thin rotis with the help of some dry flour.
• Poke the roti all over with a fork or knife and cut into triangles.
• Deep fry, Sprinkle with peri peri masala and your crispy homemade pizza nachos are ready.
• Serve with cheese dip or ketchup or mayonnaise..

1:

• Mix all the ingredients and knead a pliable dough.
• Keep it aside for 15min.
• Now roll the dough into thin rotis with the help of some dry flour.
• Poke the roti all over with a fork or knife and cut into triangles.
• Deep fry, Sprinkle with peri peri masala and your crispy homemade pizza nachos are ready.
• Serve with cheese dip or ketchup or mayonnaise..

1:

• Preheat your oven to 180 °C.
• Very lightly grease a baking tray and set aside.
• Sieve the whole wheat flour.
• In a stand mixer add the whole wheat flour, salt and chilli flakes.
• Pour in the water, olive oil, curry patta essence and chilli extract.
• Attach the dough kneading paddle and start the mixer and blend the flour mixture till it comes together and is well incorporated.
• The dough will form into a ball and be firm to touch.
• Cover the dough with a moist cloth and set aside to relax for 20 minutes.
• Divide the dough into 3 parts.
• Roll out one part into a ball and start rolling it lightly dusting the dough with some flour.
• Roll out the dough to an even a thin sheet.
• Brush the dough lightly with water.
• Sprinkle some sesame seeds all over the rolled dough.
• Lightly press the sesame seeds into the dough.
• Using a pizza cutter lightly mark out indentations in the shape of square or rectangle pieces.
• Choose a desired size.
• I marked out lavash strips of 1.5 x 5 inches in size.
• Make sure you do not cut through the entire dough when marking the indentations.
• Lift the marked dough sheet carefully and place it on the baking tray.
• Bake for 8 to 12 minutes till lavash is crisp and golden.
• Repeat with remaining dough parts.
• Once baked, lift the lavash strips from the tray and gently break them at marked indentations to get individual pieces.
• Cool and store lavash in airtight container.
• Serve with Hummus or dip of your choice.
• Makes: 15-20 pieces..

1:

• Preheat your oven to 180 °C.
• Very lightly grease a baking tray and set aside.
• Sieve the whole wheat flour.
• In a stand mixer add the whole wheat flour, salt and chilli flakes.
• Pour in the water, olive oil, curry patta essence and chilli extract.
• Attach the dough kneading paddle and start the mixer and blend the flour mixture till it comes together and is well incorporated.
• The dough will form into a ball and be firm to touch.
• Cover the dough with a moist cloth and set aside to relax for 20 minutes.
• Divide the dough into 3 parts.
• Roll out one part into a ball and start rolling it lightly dusting the dough with some flour.
• Roll out the dough to an even a thin sheet.
• Brush the dough lightly with water.
• Sprinkle some sesame seeds all over the rolled dough.
• Lightly press the sesame seeds into the dough.
• Using a pizza cutter lightly mark out indentations in the shape of square or rectangle pieces.
• Choose a desired size.
• I marked out lavash strips of 1.5 x 5 inches in size.
• Make sure you do not cut through the entire dough when marking the indentations.
• Lift the marked dough sheet carefully and place it on the baking tray.
• Bake for 8 to 12 minutes till lavash is crisp and golden.
• Repeat with remaining dough parts.
• Once baked, lift the lavash strips from the tray and gently break them at marked indentations to get individual pieces.
• Cool and store lavash in airtight container.
• Serve with Hummus or dip of your choice.
• Makes: 15-20 pieces..

1. For canapés

• Mix all these ingredients except paneer.
• Now marinate the paneer and keep it aside for half an hour.
• Tawa roast or deep fry the marinated paneer..

2: For Saffron Elaichi Curd

• Mix all the ingredients and keep it aside..

3: For Moong Daal Fritters

• Grind all the ingredients except Palak.
• Add Palak to ground mixture Fry them into small balls.

4: Assembly

• Green chutney, Meethi Saunth Chutney/ sweet red tamarind chutney , Anar/Pomegranate Arrange Paneer/ Canapes in a serving plate.
• Add green chutney and meethi saunth over it.
• Spread Saffron Elaichi Curd.
• Place Moong Daal Fritter over it and dress it with both chutney and anar over it.
• Enjoy with some more Curd as a dip..

1. For canapés

• Mix all these ingredients except paneer.
• Now marinate the paneer and keep it aside for half an hour.
• Tawa roast or deep fry the marinated paneer..

2: For Saffron Elaichi Curd

• Mix all the ingredients and keep it aside..

3: For Moong Daal Fritters

• Grind all the ingredients except Palak.
• Add Palak to ground mixture Fry them into small balls.

4: Assembly

• Green chutney, Meethi Saunth Chutney/ sweet red tamarind chutney , Anar/Pomegranate Arrange Paneer/ Canapes in a serving plate.
• Add green chutney and meethi saunth over it.
• Spread Saffron Elaichi Curd.
• Place Moong Daal Fritter over it and dress it with both chutney and anar over it.
• Enjoy with some more Curd as a dip..

1:

• Mix Cream cheese, Icing Sugar, Whipped cream, Pani puri Essence and the chat masala with a light hand.The mix should feel chatpata on tasting, Add more chat masala if required.

2:Assembling

• Spread the cream cheese mix generously on the krackjack biscuit.
• Put little mix of mashed chickpea / Potato in the centre.
• Top it with a drop of the red or green chutney, garnish with mint leaf and Voila..it's ready to serve!!! .

1:

• Mix Cream cheese, Icing Sugar, Whipped cream, Pani puri Essence and the chat masala with a light hand.The mix should feel chatpata on tasting, Add more chat masala if required.

2:Assembling

• Spread the cream cheese mix generously on the krackjack biscuit.
• Put little mix of mashed chickpea / Potato in the centre.
• Top it with a drop of the red or green chutney, garnish with mint leaf and Voila..it's ready to serve!!! .

1: CHEESY-GARLIC STICKS

• Flatten out the phyllo (filo) sheet In a bowl add melted butter (you can also use olive oil), oregano, chilli flakes, black pepper, white pepper, garlic granules and FAB Parmesan Cheese Flavour Brush the mixture on the pastry sheet Cut the pastry sheet into thin strips Twist the strips Bake the strips at 200 °C for about 20 minutes or till golden brown Then Bake at 100 degrees for the next 5 minutes.
• Serve hot .

2: FOR THE JALAPENO DIP

• In a double boiler add milk, butter and milk powder Stir till the butter is melted and milk powder is dissolved well Add in the processed cheese and keep stirring till the cheese is melted Add in the jalapeno flavour If the mixture is too thick add 1 Tsp Milk .

1: CHEESY-GARLIC STICKS

• Flatten out the phyllo (filo) sheet In a bowl add melted butter (you can also use olive oil), oregano, chilli flakes, black pepper, white pepper, garlic granules and FAB Parmesan Cheese Flavour Brush the mixture on the pastry sheet Cut the pastry sheet into thin strips Twist the strips Bake the strips at 200 °C for about 20 minutes or till golden brown Then Bake at 100 degrees for the next 5 minutes.
• Serve hot .

2: FOR THE JALAPENO DIP

• In a double boiler add milk, butter and milk powder Stir till the butter is melted and milk powder is dissolved well Add in the processed cheese and keep stirring till the cheese is melted Add in the jalapeno flavour If the mixture is too thick add 1 Tsp Milk .

1:

• Line a small baking tray or 9 inch square mould with parchment paper.
• In a processor, pulse the nuts and fruits till they are a coarse powder.
• Ensure that the nuts don’t release their oil.
• In a heavy bottomed saucepan, over a medium flame, melt the butter and honey.
• Stir and prevent burning it.
• When the mixture bubbles and is a smooth paste that has emulsified, remover from the heat.
• This doesn’t take long.
• Add the salt and flavour.
• Stir in nuts, fruits and cereal.
• Lastly add the chocolate and stir to coat everything equally.
• Working quickly, spread the mixture on the prepared tray evenly.
• Place another parchment paper on top and flatten and compress together using a rolling pin.
• Chill for a few hours and cut as desired..

1:

• Line a small baking tray or 9 inch square mould with parchment paper.
• In a processor, pulse the nuts and fruits till they are a coarse powder.
• Ensure that the nuts don’t release their oil.
• In a heavy bottomed saucepan, over a medium flame, melt the butter and honey.
• Stir and prevent burning it.
• When the mixture bubbles and is a smooth paste that has emulsified, remover from the heat.
• This doesn’t take long.
• Add the salt and flavour.
• Stir in nuts, fruits and cereal.
• Lastly add the chocolate and stir to coat everything equally.
• Working quickly, spread the mixture on the prepared tray evenly.
• Place another parchment paper on top and flatten and compress together using a rolling pin.
• Chill for a few hours and cut as desired..