Boiling the noodles 

Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles if they are done. You want to cook them until they are firm-tender. Do not overcook them.Drain the noodles in a collander and rinse well under cold running water until the noodles are cool.

Preparing the Dipping Sauce

Dashi stock can either be purchased pre-made, it can be made from scratch, or it can be made by mixing and diluting instant dashi granules. I chose to buy insant dashi granules at a local Japanese market. Any brand you find will come with directions on the back for how to make the stock. The dashi I found thankfully came with instructions in both Japanese and English. I used the proportions of 1 tsp of dashi granules for 6 cups of water. I would say this was on the weaker side, which was what I was in the mood for – mild dipping sauce so I could really appreciate the taste and consistency of the buckwheat noodles.

After making your dashi stock, bring the dashi stock, soy sauce, mirin and sugar to a boil in a saucepan over medium-high heat. Stir gently to dissolve the sugar. Once completely dissolved, allow the sauce to cool completely. You may refrigerate if you desire a cold dipping sauce (on a particularly hot day).

Arranging the Meal
This meal’s garnishes are almost as important as the noodles themselves. Using kitchen sheers, cut the sheet of nori crosswise into quarters. Then cut those quarters crosswise into 1/8-inch wide strips.

Next, very finely chop the green onions on the bias.

Mix wasabi to desired consistency, cover and let stand for 10 minutes.
Grate diakon (Japanese radish) using a microplane or similar grater.

Traditionally soba is served on a bamboo basket tray, but if you don’t have these, you can simply serve them on a plate or in a bowl. Divide up the noodles, laying them on your serving dishes. Sprinkle each with 1/4 of the nori. In small side bowl or cup, place 1/2 cup of dipping sauce into each. In separate small side dishes, serve each person a small amount of wasabi, grated daikon, and green onions.

The noodles are eaten by sprinkling the desired garnishes into the dipping sauce and eating the noodles by first dipping them into the sauce.

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In a blender, puree cucumbers and water.
Pour through a fine-mesh sieve set over a large bowl, pressing on solids (you should have about 2 cups juice; refrigerate overnight, if desired).
In a pitcher, mash fresh mint leaves with back of a wooden spoon until bruised.
Add cucumber juice, lime, club soda, and agave nectar or honey; stir to combine.Fill four glasses with ice, top with drink, and serve with thinly sliced cucumber.

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A sticky marinade from honey, ginger and chilli for this spiced salmon dish, garnished with coriander and spring onions adds to the great taste of this dish.

2 tbsp soy sauce
2 tsp sesame oil
pinch dried red chilli flakes
1 tsp fresh ginger, grated
2 tsp runny honey
For the garnish

1 tbsp fresh chopped coriander
4 spring onions, shredded

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1.For the marinade: place all the ingredients in a non-metallic bowl and stir well. Add the salmon fillets and coat completely; set aside for the flavours to infuse.

2. In a non-stick frying pan, cook the salmon for 3-4 minutes on each side over a medium heat, brushing from time to time with any remaining marinade.

3. Scatter over the coriander and spring onions before serving.

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Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Punjabi palak paneer recipe prepares yummy curry by cooking deep fried paneer cubes in healthy spinach gravy, which is sautéed with finely balanced curry spices in aromatic ghee. Additionally, this recipe uses milk cream to bring in rich creamy texture. Serve this spinach paneer curry with equally delicious paneer paratha for scrumptious meal.

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Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth purée and keep aside.
Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
Add the salt, garam masala and fresh cream and mix well.
Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
Serve hot.

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Make this mouth watering dip recipe at home,it can be used in pita bread,eaten just like that or used as an accompaniment with chips etc.
Hummus (Arabic: حُمُّص‎) is a Middle Eastern,Persian,Arabic food dip or spread made from cooked, mashed chickpeas blended with Tahini, olive oil, lemon juice, salt and garlic.

Today, it is popular throughout the Middle East, Turkey, North Africa, Morocco, and in Middle Eastern cuisine around the globe

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These chickpea crostini are a great quick lunch or an easy appetizer. Be sure to rinse the chickpeas to make sure there’s no residual metallic flavor from the can.

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