Here is a treat for your taste-buds. Why not try something "Lebanese" this weekend?

Ingredients:

  . Chicken Thigh (Boneless) - 500gms

  . Yogurt - 250 gms

  . Potatoes - 250 gms 

  . Lettuce - 1 Bunch

  . Garlic Cloves - 10 to 12

  . Black Pepper - 2 Tablespoons

  . Olive Oil - 1 Tablespoon

  . Vinegar - 1 Tablespoon

  . Cardamom powder - ? Teaspoon

  . Lebanese White Bread - 4 nos.

Hummus:

   . White Chickpeas - 250gms

   . Tahini Paste - 1 Tablespoon

   . Lemon Juice - 1 Tablespoon

   . Chickpea Water - 3 Teaspoons

   . Salt - 2 Teaspoons

   . Olive Oil - 3 Tablespoons

Yogurt Tahini Sauce:

   . Yogurt - 250gms

   . Tahini Paste - 1 Tablespoon

   . Lemon Juice - 1 Teaspoon

   . Salt - 1 Teaspoons

   . Olive Oil - 1 Tablespoon

   . Black pepper Powder - ? Teaspoon

Method:

    . Marination: In a bowl mix 250gms of yogurt, minced garlic cloves, seven spices, vinegar, black pepper, olive oil, cardamom powder. Then, add the chicken thigh boneless pieces to the yogurt mixture and let it marinate overnight so that all the flavors soak in.

    . Hummus: Soak the chickpeas overnight. Boil them the next day and save the chickpea water. In a food processor combine boiled chickpeas, tahini pasta and a garlic clove. When the machine is running slowly pour the olive oil till the mixture smoothens. Add salt, lemon juice in the end and mix again to combine all ingredients.  

   . Yogurt Tahini Sauce: In a bowl mix 250gms of yogurt, 1 tablespoon of tahini sauce, olive oil, lemon juice, black pepper powder, salt to taste and minced garlic. Mix all the ingredients and let it sit in the refrigerator for 30 minutes so that the yogurt thickens.

   . Now, grill the chicken till it is char grilled and cooked completely.

   . For assembling the Shawarma roll, cut the grilled chicken into thin strips, thinly chop the lettuce leaves, deep fry the thinly slice potatoes till golden brown. Take the Lebanese white bread spread hummus over it, spread the lettuce leaves, potato fries, chicken strips and top it with yogurt tahini sauce and serve it immediately.

Today we have Chef Shipra Khanna presenting her favourite dessert recipe for exclusively for Indiantelevision.com?s Exec Lifestyle. Chef Khanna is the winner of masterchef India season 2 in 2012 and has been taken on board by Tourism Australia and Cox & Kings as their culinary patron.

Recipe for Assorted Spinach Beetroot Cupcakes

INGREDIENTS:

• For the Cupcakes:
• All-purpose flour- 175 grams
• Baking powder- 1 ? tsp
• Unsalted butter- 155 grams
• Caster Sugar- 150 grams
• Eggs- 3
• Vanilla essence- few drops
• Milk- ? cup

For the Icing:

• Whipping Cream- 150 grams
• Flavours- Spinach puree, Beetroot puree, Vanilla essence.
• Garnish- mint leaves, Jelly and sprinklers respectively.

METHOD:

• In a bowl, Sieve flour and baking powder. Keep aside.
• In another bowl, Whisk eggs butter and sugar till light and fluffy.
• Mix the flour in the above mixture alternatively with milk.
• Add Vanilla essence.
• Fill the batter evenly into the silicon Cupcake moulds. 
• In a pre-heated oven (180 degrees), Place the cupcakes and Bake until the top is golden brown (10-15 minutes) or when the toothpick comes out clean once pierced.
• Once done, take out the cupcakes on a wire tray and let it cool.

Icing:

• Whisk the cream till peaks are formed.
• Divide this into three equal portions.
• To one add Spinach, to the other add Beetroot and to the third add vanilla essence.
• Put them into icing cones and ice cupcakes with different flavours.
• Garnish and serve.

Recipe for Funky Chicken Sesame Noodles

Ingredients

1 lb spaghettini (get the thinnest spaghetti you can find)

1/2 cup soy sauce

1/4 cup sesame oil

1/3 cup sugar

3 scallions, thinly sliced

1/4 cup sesame seeds (or more)

Funky Chicken

1/4 cup soy sauce

1/4 cup teriyaki sauce

2 garlic cloves, minced

1/4 cup brown sugar

1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)

4 boneless skinless chicken breasts

sesame oil, for saut?ing

Directions

1. First make the sesame noodles: Cook the spaghetti according to package directions.

2. Drain.

3. In a jar, add the soy sauce, sesame oil and the sugar.

4. Shake until well blended and the sugar has dissolved.

5. Pour this over the pasta.

6. Toss with scallions and sprinkle with the sesame seeds.

7. Set aside while you marinate and then cook the chicken.

8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.

9. Make sure the sugar has pretty much dissolved.

10. Add the chicken, making sure it's all coated with the sauce.

11. Cover and stick in the fridge for 2-3 hours.

12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

13. Heat the sesame oil in a large non-stick pan.

14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.

15. Remove the chicken from the pan and let cool slightly.

16. Slice the chicken diagonally into thin strips.

17. Serve the chicken over the sesame noodles.

18. Stand back and watch your guests/children/loved ones inhale this dish.

Source: Food.com