Zaatar Chicken Bowl

7 tablespoons, plus 1 teaspoon olive oil, divided

2 garlic cloves, peeled and divided

1 cup uncooked Israeli couscous

1 1/2 cups, plus 3 tablespoons water, divided

3 1/2 teaspoons kosher salt, divided, plus more to taste

1/2 teaspoon crushed red pepper

1 (1- to 1 1/2-pound) head broccoli, cut into 2-inch florets

4 (5- to 6-ounce) chicken cutlets (about 1/2-inch thick)

1/2 teaspoon black pepper, plus more to taste

1/4 cup za’atar seasoning

1/4 cup tahini

2 tablespoons, plus 1 teaspoon fresh lemon juice, divided, plus lemon wedges for serving

1 cup fresh flat-leaf parsley leaves, torn

1/4 cup fresh mint leaves, torn

Preheat oven to 425°F. Heat 1 tablespoon oil in a medium saucepan over medium-high. Smash 1 of the garlic cloves. Add couscous and smashed garlic to saucepan; cook, stirring often, until golden brown, 2 to 3 minutes. Add 1 1/2 cups water and 1 teaspoon salt. Bring to a boil over medium-high. Cover and reduce heat to medium-low; cook, undisturbed, until tender, about 14 minutes. Remove from heat, and fluff using a fork.

Meanwhile, toss together broccoli florets, 2 tablespoons oil, 1 teaspoon salt, and crushed red pepper on a large rimmed baking sheet; spread in a single layer. Roast the broccoli in the oven until tender but not browned, 12 to 15  minutes.

Sprinkle chicken evenly with pepper and 1 teaspoon salt. Place za’atar seasoning in a wide, shallow bowl. Dip chicken in za’atar until evenly coated.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, cook chicken until light golden brown, about 2 minutes per side. Transfer to the baking sheet with the broccoli. Wipe skillet clean between batches; repeat process with remaining 2 tablespoons oil and chicken. Transfer baking sheet to the oven and cook until the broccoli is lightly charred and the chicken registers 165°F with an instant-read thermometer inserted into thickest portion of, 5 to 7 minutes.

Grate remaining garlic clove. Whisk together tahini, 2 tablespoons of the lemon juice, and remaining 3 tablespoons water, 1/2 teaspoon salt, and grated garlic in a small bowl.

Toss together parsley, mint, and remaining 1 teaspoon oil and 1 teaspoon lemon juice in a medium bowl. Season to taste with additional salt and pepper. Serve parsley salad with chicken, broccoli, couscous, tahini sauce, and lemon wedges.

Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.

Roomali Roti

Maida - 2 cup + for spreading

Wheat flour - 1/4 cup

Butter - ½ tbsp. + for serving

Milk - 1 cup

Salt

Oil

In a food processor add the Maida, Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Milk at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 4 hours.

Make small balls with the Dough and spread them into circular discs as thin as possible. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a large griddle on high heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Roomali Roti to a serving platter and smear with Butter. Keep closed until ready to serve.