If you thought Bollywood celebrities were only good at acting and dancing, you are mistaken. The chocolate boy of tinsel town Imran Khan flaunt his knife skills in the 2nd episode of The Mini Truck with our lovely host Mini Mathur. The series is produced by Emmay Entertainment and India Food Network.SUBSCRIBE and Click on the Bell Icon to never miss any video from The Mini Truck: http://bit.ly/SubscribeToIndiaFoodNetwork▶ Watch Katrina Kaif on #TheMiniTruck - https://goo.gl/wcLxPHFollow India Food Network :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifn❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppFollow Emmay Entertainment:https://twitter.com/EmmayEntertainhttps://www.facebook.com/EmmayEntertainmenthttps://www.instagram.com/emmayentertainment/Recipe 1: Tabbouleh with Raisins, Pistachios and Cracked PepperIngredients:250 g bulgur wheat1 small red onion, finely chopped2 tablespoons chopped fresh coriander2 tablespoons chopped fresh mint75 g green raisins125 ml extra-virgin olive oil50 ml lemon juice1 tablespoon cracked black pepper2 teaspoons ground coriander1 teaspoon ground cinnamon50g pistachio nuts, chopped50 g stoned black olives, choppedSalt Method: Place the bulgur wheat in a bowl and ad plenty of cold water. Set aside the bulgar wheat to soak for 30 minutes then drain off any remaining water. Mix the bulgar wheat with the red onion, herbs, raisins, olive oil, lemon juice, pepper and spices, stirring well until all the ingredients are evenly blended. Allow the bulgar wheat to cool and then chill for 1 hour in the refrigerator for the flavour to develop fully. Remove the salad from the refrigerator and then allow returning to room temperature. Stir in the nuts and the stoned black olives, making sure that they are evenly distributed. Season with salt and pepper to taste and serve at once.Recipe 2: Gyro Meatballs & Herbed Yogurt DipIngredients for Gyro Meatballs: 500 gms ground lamb4 cloves garlic½ onion2 teaspoons fresh marjoram½ teaspoon fresh thyme2 teaspoons fresh rosemary, ground½ teaspoon cumin1 teaspoon salt½ teaspoon pepper1 egg, beaten⅓ cup breadcrumbs3 Tablespoons oil for frying 1 cup full fat creamy yogurt (hung overnight)2 Tablespoons olive oil½ lemon juicezest of ½ lemon1 teaspoon crushed garlic1 Tablespoon minced parsley1 Tablespoon minced mint½ teaspoon salt Instructions/Method for the yogurt dip Mix the yogurt, lemon juice, lemon zest, olive oil, garlic, mint, parsley, salt and pepper until well blended.Refrigerate until ready to use. Instructions/Method for Gyros Meatballs: Take the onion and garlic and blend in a food processor.Add the marjoram, thyme, rosemary, cumin, salt, pepper and bread crumbs and pulse until they are all mixed together.Add the ground lamb to a large bowl and mix in the beaten egg and bread crumb mixture.Mix well and then form into meatballs. Add the olive oil to a large frying pan and heat to medium high.Add the meatballs and brown on all sides.continue cooking on the stove top, covering the dish for a bit. Option : can be served in pita pockets