• 1/2 cup boiled Kaale Chana (black chickpeas)
• 1 medium-sized broccoli, power-boiled for 5 mins
• 1 onion, finely chopped
• 2-3 green chilies, chopped
• A handful of dhaniya (coriander leaves)
• 1/2 tsp grated ginger
• 1/2 tsp grated garlic
• 1 tsp red chili powder
• 1/2 tsp dhaniya powder
• Salt & Black pepper to taste
• 2 tbsp oats powder for binding

• Grate or chop the boiled Kaale Chana and broccoli.
• Mix all ingredients in a bowl until well combined.
• Shape into tikkis or kebabs and coat with oats powder for extra crispiness.
• Air-fry at 150°C for 10 minutes.

• Mix ragi flour with hot water to make a dough.
• Roll out small rotis and cook as usual.

• 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandolin, box grater or knife
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons coarse salt
• BBQ spice rub or Parmesan cheese (optional)
• Aluminium Foil

• Step 1:
  Pre-heat oven to 450F
• Step 2:
  Line two 10x15-inch baking sheets with Aluminum Foil.
• Step 3:
  Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
• Step 4:
  Brush both sides of sliced sweet potatoes with olive oil.
• Step 5:
  Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
• Step 6:
  Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.

For the Kebabs:

• 2 small yellow squash, halved lengthwise and cut into 1/4 inch slices
• 2 small zucchini, halved lengthwise and cut in 1/4 inch slices
• 1/2 medium red onion, diced in 1/2 pieces
• 1 medium red bell pepper, diced in 1/2 inch pieces
• 1 cup sliced fresh pineapple, diced in 1/2 inch pieces
• 1 cup cherry tomatoes
• 8 wooden skewers
• Aluminium Foil

For the marinade:

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 clove garlic, minced fine
• 3 tablespoons chopped flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

• Step 1:
  Heat grill to low, 325°-350°.
• Step 2:
  Assemble kebabs, alternating different vegetables and pineapple on wooden skewers.
• Step 3:
  Combine all ingredients for marinade in medium bowl and mix well.
• Step 4:
  Brush marinade onto fruit and veggie kebabs.
• Step 5:
  Line grill with Aluminium Foil
• Step 6:
  Place Kebabs on grill on aluminium foil and grill for 10–15 minutes, or until veggies are desired doneness.
• Step 7:
  Transfer kebabs to plate to cool before serving.

• 2 pounds yellow potatoes, cut in to 1-inch cubes
• 1/2 onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 3 tablespoons fresh cilantro leaves

• Step 1:
  Preheat the grill to 400°F. In a large bowl, mix the potatoes, onion and garlic. Drizzle with oil and set aside. In a separate bowl, blend the curry powder, cumin, chili powder and turmeric. Sprinkle the spice mixture over the potatoes and stir well to ensure even coating.
• Step 2:
  PPlace the potatoes in an even single layer on a 12x24-inch sheet of aluminum foil, with the non-stick (dull) side facing the food. Sprinkle with salt and pepper to taste.
• Step 3:
  Lift the sides of the foil and fold them together twice to create a secure seal. Double-fold the top and ends, forming a large packet while allowing space inside for heat circulation.
• Step 4:
  Grill for 15 to 20 minutes with the lid closed, or until the potatoes are tender. Garnish with fresh cilantro and serve hot.

• Mix 1 tsp instant yeast, 1/2 tsp sugar, 1 cup water, 3 cups whole wheat flour, 1 tsp salt, 3 tbsp olive oil, and 1 tbsp lemon juice in a bowl.
• Knead the dough with a stand mixer or by hand for 8-10 minutes until smooth and soft.
• Cover the dough and let it leaven for 45 minutes to 2 hours until it doubles up.
• Lightly knead the dough again and use it to make pizzas or store in a box covered with olive oil for 4-5 days in the fridge or freeze for a couple of weeks.

• Preheat the oven to its maximum temperature for 15-20 minutes before baking.
• Chop 1 onion, 1 tomato, 1 capsicum, 1/3 cup sweet corn, and 8 olives into 1 cm cubes.
• Grease a 9 inch pan with extra virgin olive oil and sprinkle flour, cornmeal, or semolina.
• Roll the dough to a thin pizza with 0.3-0.5 cm thickness and place it in the greased pan.
• Spread pesto sauce all over the pizza and add mozzarella cheese.
• Place the chopped veggies, sweet corn, and olive slices on top.
• Bake the pizza in the preheated oven on the center rack using both top and bottom heating elements for 10-15 minutes until the cheese melts and turns golden.
• Add dried oregano, red chili flakes, fresh or dried basil, and extra virgin olive oil before serving hot.

• 1/2 cup rice
• 75g paneer
• 1/3 cup boiled green peas
• 1/2 tsp caraway seeds
• 1 finely chopped green chilli (optional)
• 1 tbsp ghee

• 1/2 onion
• 1/4 coconut
• 1/4 tsp sugar
• 1 tbsp ghee
• salt to taste

• 2 cloves garlic
• 3 red chillies
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp poppy seeds
• 1 1/2 tbsp grated fresh coconut
• 2 cardamom pods
• 12 1/2 mm piece of ginger

• Make curry paste by blending all paste ingredients together in a blender until smooth
• Boil rice until tender and fluffy
• Cut paneer into small cubes
• Heat ghee in a pan, fry caraway seeds for a little while, then add cooked rice, paneer, green peas, green chilli (if using), and salt
• Finely chop onion and grate coconut
• Add 1 1/2 teacups of water to grated coconut and let stand for a little while, then blend in blender and strain
• Heat ghee in a pan, fry onion for 2 minutes, then add curry paste and fry for 3-4 minutes
• Add coconut milk, sugar, and salt to curry, cook for at least 10 minutes

• Take a large piece of Homefoil foil and spread alternate layers of rice and curry in it, creating three layers of rice with two layers of curry in between
• Make a packet with the foil and bake in a hot oven at 450°F for 20 minutes
• Serve with love.

• Mixing bowl
• Deep frying pan

• 4 medium-sized potatoes, boiled, cooled, and mashed
• 1/2 cup of brown or white bread crumbs/panko crumbs
• 1 tsp onion powder or fine fresh chopped onion
• 1 tsp garlic powder or we can use ginger garlic paste
• 1 tbsp finely chopped cilantro
• 1/2 tsp cayenne pepper or we can have red chili powder
• 1 tsp lemon juice
• 1 tsp salt or as per taste
• 1 tsp red chili flakes
• 1 tsp oregano or we can use Italian mixed seasoning
• 2 tbsp refined flour for slurry
• 2 tbsp corn starch for slurry
• 1/2 cup panko bread crumbs for coating
• 1 cup refined vegetable oil or we may use canola oil for deep frying/shallow frying

• In a mixing bowl, add mashed potatoes, bread crumbs, onion powder, garlic powder, chili powder, oregano, red chili flakes, chopped cilantro, and salt.
• Mix well and refrigerate the mixture to set for some time. This helps in binding properly.
• Grease your palms and take out small balls from the mixture, roll them into ball shapes or any other shape of your choice.
• Prepare a slurry by mixing refined flour, corn starch with 4-5 tbsp of water. The consistency should be flowing just for coating purposes.
• In the meanwhile, take breadcrumbs in a plate and add chili flakes and oregano seasoning to it. Mix well.
• Dip the potato balls into the slurry and roll them on the panko breadcrumbs mixture.
• Repeat this for each ball and keep them in a sperate container.
• Deep fry or shallow fry the balls until they turn golden and crisp.
• Serve hot with any dip of your choice.

• Boil and cool the potatoes before starting the process to reduce preparation time.
• Add grated carrots, corn, or cheese to make it a healthier option for kids and toddlers.
• Adjust the chili amount as per your guest’s taste.

This recipe features a simple and delicious way to prepare red potatoes that are sure to impress your guests. Follow these easy steps for perfectly cooked and seasoned potatoes with melted cheese on top:

• 10oz (~284g) red potatoes
• 1/2 cup shredded cheese
• 4 tablespoons plain yogurt

• Begin by preparing the red potatoes. Place chopsticks on a flat surface and place one red potato between the chopsticks. Use a sharp knife to carefully slice the potato into thin slices without cutting all the way through.
• Once the potato is sliced, use your fingers to carefully fan out the slices, which helps to release steam while cooking. To prevent browning, spray the potato with water or rinse it under cold water.
• Tear off a sheet of Homefoil Non-Stick Aluminum Foil and place the sliced potato in the center. Wrap the potato up to make a dome shape or "steam chamber." Repeat this step for the remaining potato.
• Grill or bake the wrapped potatoes for at least 50 minutes or until fully cooked. The foil helps to keep the potatoes moist and evenly cooked.
• Once the potatoes are fully cooked, carefully peel back the foil and sprinkle shredded cheese on top. Return the potatoes to the grill for an additional 5 to 7 minutes to allow the cheese to melt and become golden brown.
• Serve the potatoes hot with a dollop of plain yogurt on top for a creamy and tangy finish.

This dish is perfect as a side dish for any meal or as a vegetarian main course. The combination of the soft and tender red potatoes with the melted cheese and tangy yogurt is sure to be a crowd- pleaser. Enjoy!