Drain and add to soup.

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Heat the butter in a saucepan and roast the onions. Add some water, the corn flour and stir in order to dissolve the corn flour. Add 5 cups of water, the rest of the ingredients and simmer until the vegetables are tender. Remove from heat. Sieve soup if you desire. Serve hot.

Wash and clean broccoli, onion and potatoes. Melt the butter in a large saucepan and saute the broccoli, the onion and the potatoes for 7 - 10 minutes. Add the chicken broth,  salt and pepper and let simmer for 20 minutes. Place the soup in a mixer and mash it. Put it back in the saucepan, add the milk and let it boil for 6 minutes. Serve hot with some cream on top and some pepper.

Rinse the cabbage . In a large saucepan boil water and heat the cabbage in order to tenderize the leaves. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them.
Chop the onions and  finely roast in the olive oil. Add the raisins, pine seeds (better if you roast them first lightly), sugar, cinammon the rice and stir the mixture.  Add salt and pepper. Let the stuffing aside to cool. The stuffing is ready!
Use a tea spoon to count the appropriate portion of rice for each leaf. Place on each leaf the mixture and then fold to make a little parcel. At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones. Pour the chicken stock and cover with a plate in order not to open. Pour the lemon juice and boil in low heat for 1 1/2 hour.

First check the chick peas and remove any stones, then soak the chick peas overnight. Next day, drain and rinse. Put the chick peas in a saucepan, cover with water to about 2.5 cm above them, bring to the boil and skim with a slotted spoon until the water is clear. Then add the olive oil, onion, half of the parsley and the peppercorns and simmer for about 90 minutes or until the chick peas are very soft. Add salt, the lemon juice, the rest of the parsley, stir and serve. If a pressure cooker is used then cooking time is about 20 minutes.

Mix yoghurt and rice in a bowl, add couple of spoons of milk if needed. Heat a tbsp of oil and splutter mustard, curry leaves and red chillies. Add the tarka to the rice and yoghurt mix. Add salt as per taste.

Boil a litre of water. Add chicken stock cubes. Add shreded chicken, green chillies and cabbage. Cook for 5-6 minutes. Add a pinch of sugar, salt and black pepper each. Add all the sauces. Make a thick paste of cornflour in cold water. Gradually add cornflour to the boiling soup. Cook for a couple of minutes. Add beaten egg very slowly to the soup, keep stirring the soup while adding egg. Turn off the heat. Add spring onions. Serve very hot.

Boil a litre of water. Add chicken cubes and prepare stock. Add coconut milk and corn flour (dissolve cornflour in half a cup of water before adding to the soup to avoid lumps). Once the soup thickens a bit, add remaining ingredients and turn off heat. Serve hot with croutons.