Things You Need
Whole Wheat Wrap
Mayonnaise 2 TBS
Hot Sauce any kind 1 TBS
Salt and Pepper
Shredded iceberg Lettuce
Mozzarella cheese 1/4 of a cup
4 Slices of Tomato
4-6 Jalapeno peppers optional
2-3 Turkey Slices

How to make it
 Preheat oven at 400
Assemble wraps

1. Place wrap on ungreased baking tray.
2. Mix mayonnaise with hot sauce and Spread evenly over a wrap
3. Spread tomatoes or/ jalapeno peppers 
4. Cover entire wrap with thin layer of mozzarella cheese
5. Bake for 5 minutes or less, Check if cheese has started to melt, take it out
6. Place 2-3 slices of Turkey on the melted cheese
7. Add shredded lettuce
8. Roll your wrap the way you like

Serve with onion rings

Things you Need

• 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.

For Tamarind Chutney you need

• 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)

• 3 cups water
• 1 tsp salt
• 1 tsp coriander powder
• 1 tsp honey or brown sugar
• 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)

How to make Tamarind chutney

1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
2. Pour the mixture in a sauce pan and let it boil
3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.

Things you need to assemble your Gool Gupay

• 24 Gool Gupay
• Tamarind Chutney
• 2 cups of boiled or canned chickpeas
• 2 cups of boiled and diced potatoes
• !/2 cup of diced onions
• 1/2 cup of diced tomatoes
• 2 diced green chilies (optional)
• 1/4 cup of diced cilantro
• 1 cup of plain yogurt mixed with mint/cilantro/green chutney

How to assemble

1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
2. Lay them flat on a serving dish
3. Fill the holes with chickpeas, and potatoes,
4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
5. Sprinkle onions, tomatoes and cilantro on the top

Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*Garnish right before serving because they can get soggy fast.

Things you Need

• 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.

For Tamarind Chutney you need

• 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)

• 3 cups water
• 1 tsp salt
• 1 tsp coriander powder
• 1 tsp honey or brown sugar
• 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)

How to make Tamarind chutney

1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
2. Pour the mixture in a sauce pan and let it boil
3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.

Things you need to assemble your Gool Gupay

• 24 Gool Gupay
• Tamarind Chutney
• 2 cups of boiled or canned chickpeas
• 2 cups of boiled and diced potatoes
• !/2 cup of diced onions
• 1/2 cup of diced tomatoes
• 2 diced green chilies (optional)
• 1/4 cup of diced cilantro
• 1 cup of plain yogurt mixed with mint/cilantro/green chutney

How to assemble

1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
2. Lay them flat on a serving dish
3. Fill the holes with chickpeas, and potatoes,
4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
5. Sprinkle onions, tomatoes and cilantro on the top

Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*Garnish right before serving because they can get soggy fast.

Ingredients
3 cup Graham Flour/ Besin
2 cups Cream of Wheat/ Suji /Semolina
2.5 cups of clarified butter/ Desi Ghee
7 cardamons
2.5 to 3 cups of confectionery sugar
1 teaspoon of cardamon seeds
2/4 cup sliced almonds
1/4 crushed pistachios
1/4 cup golden raisins
​
How To Make it

1.  Turn the stove on medium heat .
2. Add graham flour start roasting. keep stirring so it won’t get burn and roast evenly. Once it starts developing a roasting smell, take it out of the pan and set aside
3. Repeat the procedure with Semolina and set aside
4. Turn the stove on again on medium heat. In a shallow pan, add clarified butter and cardamon seeds
5. Once the ghee is warm add  semolina and graham flour. Mix continuously that it wont get burn or stick to the pan.
6. Once everything is mixed completely. Turn the stove off
7. Add sugar to the mixture and mix well
8. Now pour all the dry fruits and combine everything together
9. Prepare a round baking dish by melting 2 tablespoon of ghee and spread on it
10. Spread the Punjeree evenly on the baking dish using a spatula. Press down to form 1 inch thick mixture.
11. Once the mixture is cold cut into diamond shape
12. Store in air tight container. Enjoy all winter long. Best served at tea time

1. Melt butter in a shallow pan on medium heat
2. Let it cook until white foam forms on the top
3. Discard white foam with a spoon or spatula
4. Let it cool little bit but not completely
5.  Pour the warm  liquid into a air tight glass jar. If you still see some traces of white form, pass through strainer
6. Keep it in the refrigerator or at room temperature as long you want

* Liquid will change into light yellow solid form
​*Air tight jar must have no traces of water

Ingredient
4 cups of chopped spinach
2 cups of chopped mustard
2 cups of chopped brocolli
2 Jelepeno peppers 1 1/2 for step1 and 1/2 for step 3
1/2 red Onion
4 cloves of garlic
Salt and crushed red pepper
1 cup of whole milk for step 1 and 1/4 for step3
1 cup of water
1 Butter Stick
How to make it
Step 1
1. Mix all the ingredients in a  stove pan and cook on medium high until all the water and milk dries up but not to the extend that it starts to stick to the pan.
Let it cool.
Step 2
Transfer everything to the blender jar. Add 1/4 cup of milk to make the paste creamier.
 Step 3
In the same pan Melt of butter and add chopped jelepeno pepper.s As butter melt add the the blended spinach. Cover immediately and turn the stove off.
​Creamy Greens aka Punjabi saag is readu to be served with corn bread