• 6 Slices of White/ Milk bread
• 1 med Onion, chopped finely
• 2 Garlic cloves, chopped finely
• 1+1 tbsp Butter
• 150 gms Boneless Chicken
• Salt, as required
• 1/2 tsp Black Pepper Powder, crushed
• 1/2 Paprika/ Red chilli powder
• 1 tbsp All Purpose Flour
• 1/4 Cup Milk
• 2 tbsp Mayonnaise 
• 1 tbsp Tomato Paste
• 1/4 tsp Oregano
• 1/4 tsp Red chilli flakes
• Cheese Slices, as required 

1. In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
2. Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
3. Add the minced chicken to the onions and add salt as required.
4. Add spices like black pepper powder, paprika/ red chili powder.
5. Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
6. Next, add in mayo and tomato paste, combine well.
7. Lastly add in oregano and red chili flakes.
   
   
   
8. Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
9. Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
10. Slice the sandwich diagonally and enjoy with some ketchup.

• 1/3 cup Clarified Butter/ Ghee*
• 1 cup Powdered Sugar
• 1/4 Cup Vegetable oil*
• 1 tsp Vanilla Essence
• 2 Eggs
• 1 Cup All Purpose Flour
• 1 tsp Baking powder 
• 1/4 Cup Milk

1. In a bowl, add Ghee, vegetable oil and powdered sugar and mix well to form a creamy paste.
   
   
   
2. Next add in vanilla essence and add 1 egg at a time and mix well.
   
   
   
3. Next, place a sieve and add flour and baking powder and sieve carefully, mix well.
4. Finally, pour the milk and combine .
5. Now grease a loaf pan, or a cake pan with some cooking oil and place the butter pan and pour in your Ghee Cake batter.
   
   
   
6. Give the pan a couple of taps and bake in a wide pan (by placing a small steel bowl or trivet, preheated for 5- 10 minutes ) or in oven, (for oven 180 deg C). Bake for 35- 45 minutes, until skewer inserted comes out clean. 
   
   
   
7. After around 20 minutes of cooling, scrape the sides using a butter knife, and flip onto a board and remove the butter paper and flip, allow to cool completely.
8. Once the Ghee Cake cools down, slice the Ghee Cake into desired shape and enjoy with a cup of tea or coffee.

Malai Mutton Biryani

• 500 gms mutton
• 3 medium Onions, chopped
• 2 tbsp ginger garlic paste
• 7-8 green chillies, crushed
• 1 tsp ginger garlic paste
• 2 tbsp Yogurt
• Chopped coriander
• Chopped mInt
• 1 tsp Garam Masala
• 2 1/2 cups Basmati Rice, soaked and drained
• 2 tsp ghee (clarified butter)
• 1/4 Cup oil
• 1 tsp Shahi jeera
• Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
• 3 3/4 cups Water
• 3 tbsp Cream
• Squeezed Lemon
• Salt, as required
• Turmeric water/ milk (you may use saffron)

1. Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
2. Soak Basmati rice at least for 25- 30 mins.
3. In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
4. While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well. 
5. 
   
   
   
   
6. If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
7. Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
8. To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
9. Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour. 
10. Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.

Kulfi Mahalabia/ Muhallebi

Ingredients: (Makes 5 servings) 

• 2 glass pachari (white rice, preferably jeerakashala rice), soaked for at least 2 hours
• 4 tbsp Cooked Rice* (check notes)
• 1 glass thick coconut milk
• 1 glass thin coconut milk(add more coconut milk if batter is not thin enough)
• Salt, as required

• 3-4 tbsp Coconut oil
• 200 gms cleaned and deviened prawns
• 1/4 turmeric powder
• 1 tsp Kashmir chilli powder
• 1/2 tsp garlic paste
• Salt, as required

• 1 tsp ghee + 1 tsp for brushing over each layer of batter
• 2 medium onion, chopped finely
• 1 tsp ginger garlic paste
• 1 Green chilli
• 2 sprigs of curry leaves
• 1/4 tsp turmeric powder
• 1 tsp Kashmir Chilli powder
• 1/4 tsp Garam masala powder

1. First prepare the prawns masala and set aside. To do this, marinate the prawns under prawns fry and fry in coconut oil for 3-4 minutes and set aside. Once cooled, chop and keep aside.
   
   
   
2. Next, in a kadai pour the coconut oil from the leftover oil after frying prawns and add 1 tsp ghee and add in your chopped onions, add salt and saute well until the onions are translucent. 
3. Next add in your ginger garlic paste and curry leaves, saute until the raw smell disappers.
4. Now add in your spice powders like turmeric powder, chilli powder, and garam masala powder.
5. Finally add in your fried and chopped prawns are combine well. Set aside.
6. Now prepare your rice batter by washing your soaked rice and drain and add to the mixer, add in your extracted thick coconut milk, and cooked rice, and add salt as required.
7. The batter should be thin, the thinner the softer your Kinnapathiri will be.
8. In a steamer, place your ghee greased kinnam (vessel) and pour in your rice batter around 3 ladlefuls and close the lid for around 4-5 minutes so that the first layer almost gets almost cooked.
9. Next add your prawns masala by scattering all over the first layer and pour your second layer of rice batter (again three ladlefuls of batter) and close the lid and allow to steam for around 4-5 minutes. Repeat the process until you are done with at least 3 layers. * and add chopped coriander leaves in the final layer after 2 minutes of steaming. 
10. Allow to steam for a total of around 40- 45 minutes and slide a butter knife on the sides and flip the kinnams over a plate and serve sliced, the garnished side up.
    
    
    

• With this rice quantity you can make 2 (5 inch) kinnams of Kinnapathiri if you prepare 3 layers each.
• My rice batter was not thin enough, since it’s been ages since I made them;I forgot that the batter had to be loose. Add in more thin coconut milk to make the batter loose. The thinner the batter, the softer your Kinnapathiri will be. 
• *For cooked/boiled rice you can use boiled rice of Jeerakashala rice, white rice or ponni rice.
• For extracting thick coconut milk use 1 glass water for 1 pack of shredded coconut (if you live in GCC) or else 1 coconut shredded to 1 1/2 water for exatracting thick coconut milk.
• Similarly for thin coconut milk, use the extracted coconut add 1 1/2 glass water and extract thin coconut milk by straining and squeezing the coconut fiber. (You can increase the water quantity for extraction if your batter is not loose enough)

Ingredients:

Instructions:

Notes: 

• 1 tbsp basil seeds, soaked in water
• 2 tbsp Arrowroot powder, made into a slurry with some water
• 1/2 cup milk
• 1/2 cup coconut milk (store bought/ freshly squeezed)
• Cardamom powder, a pinch
• 4 - 5 tbsp Sugar
• A scoop of Vanilla Ice cream
• 1 tsp of toasted shredded coconut (for garnishing, optional)
• 2 tbsp Sabudana pearls (soaked in water at least for 3-4 hours), optional 

1. Boil and drain the sabudana pearls that has been soaked and set aside.
2. Into a saucepan, add in your arrowroot slurry, milk, sugar and cardamom powder and bring to a boil, whilst stirring constantly, so that no lumps form.
3. Set the arrowroot custard aside to cool.
4. Blend the arrowroot Custard with coconut milk and chilled milk.
5. Into a tall glass, drop your boiled and cooled sabudana pearls, then pour some of your arrowroot Custard milkshake, drop in some soaked basil seeds, and pour your milkshake, finally drop 1 scoop of vanilla ice cream and pour in your Custard Milkshake.
6. Finally garnish with toasted, sweetened shredded coconut and enjoy!

• 1/4 cup Almonds, chopped
• 1/4 cup Walnuts, chopped
• 8-10 Bread slices
• Water, for brushing 
• Oil, for frying
• Cream/ Ashta for filling
• Dried Rose for Garnishing
• Slivered Pistachios
• Sugar Syrup

1. Prepare the sugar syrup and set aside to cool.
2. Chop almonds and walnuts and set aside.
3. Using a large cookie cutter, make bread discs, brush some water, and roll using a rolling pin.
4. Fill the chopped nuts and make a half moon shape and seal the edges using a fork.
   
   
   
5. Fry the Qatayef until golden and crispy.
6. Fill the Qatayef with Cream or ashta.
7. Pour your prepared sugar syrup 
8. Garnish with dried rose and silvered pistachios and enjoy!

• 500 gms Boneless Chicken Breast
• 1/2 tsp ginger garlic paste
• 3/4 tsp red chilli flakes
• 1/2 tsp Oregano
• 1/2 tsp Crushed black pepper powder
• 1 tsp Smoked Paprika Powder
• Salt, as required
• 1/2 cup Corn niblets, thawed
• 3/4 cup Mozzarella Cheese
• 1/2 cup All Purpose Flour 
• 1 Egg, beaten
• 1 cup Bread Crumbs
• Oil for frying

1. Add your boneless chicken cubes** to a food processor or a mixer and add in ginger garlic paste and your spices like red chilli flakes, oregano, black pepper powder, smoked paprika powder, and  mince your boneless chicken and transfer to a bowl.
2. Now add in your thaw corn niblets, mozzarella and add salt if required.
   
   
   
   
   
   
   
3. Next make them into lemon sized balls and freeze them for about 30 minutes.
   
   
   
4. Coat the balls in flour, next dip into the beaten egg and then finally coat in bread crumbs and fry for 6-7 minutes on medium low heat until the chicken cooks well.
   
   
   
   
   
   
   
   
   
5. 
   
6. Enjoy with ketchup or your favorite dip.

• The outer covering will get cooked fast, but since the insides are raw boneless chicken mince, you need to make sure to fry them well on medium low heat in oil before draining them*
• Make sure your boneless chicken is cleaned and dried usimg a kitchen towel.**

• 12 bread slices
• 1 tbsp Vegetable oil 
• 200 gms Paneer cubes
• 2 tbsp Butter
• 1 Medium Onion, chopped coarsely
• 1 Medium tomato, chopped / 3 tbsp Tomato paste
• 1 green chili, optional
• 8 Cashews
• 2 tsp Red Chilli powder
• 2 tbsp yogurt
• Salt, as required
• 1/2 tsp Dried Fenugreek leaves
• 2 tsp tomato ketchup
• A dash of heavy cream
• 2 tbsp Butter
• 1 Cloves Garlic butter, minced
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp Dried Fenugreek Leaves
• Coriander leaves for garnishing

1. In a pan, pour the vegetable oil and add in your paneer cubes, season with salt. Shallow fry until light brown marks appear on the paneer.
2. Next, in the same pan add in your butter and sauté your chopped onions, season with salt, this helps to cook the onions faster.
3. Next add your cashews and tomatoes and cook cover for 5-10 minutes until mushy. Set aside to cool.
4. In a hand blender, blend the onion-tomato-cashews to a smooth paste ( strain the gravy using a strainer if required).
5. Next, into the same pan, add 1 tbsp Butter and add red chilli powder, saute for 5 seconds and immediately add in your gravy base to the sautéed chilli powder before the powder burns and Sautee well.
6. Now add in your shallow fried paneer cubes, yogurt, Kasoori methi /dried Fenugreek leaves, tomato paste (optional)** , tomato ketchup and once everything comes to a boil, bring it to a sim and add the cream. * and switch off the flame. 
7. Next, prepare garlic butter by mixing, butter, red chilli flakes, minced garlic clove, and Fenugreek leaves and salt in a small bowl, mix well and set aside. 
8. Cut your 2 bread slices using a large round cutter and the second one using a cookie cutter just smaller than the large bread circle. 
9. Remove the middle bread piece and layer the one with hole on top of the other bread circle by joining them using water and pressing the ends slightly. 
10. Spread the prepared garlic butter, on both sides and toast them until crispy and fill in the Paneer Tikka masala and garnish with Coriander leaves and enjoy! 

• *Do not boil the gravy for too long, as the gravy may curdle due to the presence of yogurt.
• **You may completely avoid fresh tomatoes for silkier gravy, use the 3 tbsp tomato paste in this case, if using fresh tomatoes, you may add 1 tbsp tomato paste too. 
• These discs can be prepared in airfryer too. 
• You may do the Charcoal burn flavor, by placing a piece of hot coal in olive oil/butter in a small dish/aluminum foil , and place the small dish inside the pan with gravy and close with the lid well immediately, so that the smoke within gets absorbed by the Paneer Tikka masala. I have skipped this step in the recipe. 

• 2 Potatoes, chopped
• 2 Garlic Cloves
• 1 Medium Onion, chopped finely
• 1/4 tsp Red Chilli Flaked
• 1/4 tsp Freshly Crushed Pepper Powder
• 1 1/2 tsp Kashmiri Red Chilli Powder
• 1 tbsp Butter
• 2 tbsp All Purpose Flour
• 1 cup Milk
• 1 tsp Paprika Powder / Red Chilli Powder
• 2 tbsp Olive oil
• 1 tbsp Butter
• Salt as required
• Cheese Slice
• Mozzarella cheese

1. Parboil your potatoes that has been chopped into cubes, in water with some salt. Drain and set aside.
   
   
   
2. In a food processor / grinder, drop in the chicken breast pieces with roughly chopped garlic clove, red chilli flakes, black pepper powder, and red chilli powder, mince coarsely and set aside. 
3. In a pan, make a roux by dropping a knob of butter and add in the flour and mix well while keeping the flame on low.
4. Next, pour the milk gradually and mix without lumps, allowing the roux to thicken slowly, your bechamel sauce is ready, set aside.
5. Now, in a baking pan, place baking paper and drop in the parboiled potatoes and add in the minced garlic, paprika/ red chilli powder, salt, and drizzle olive oil and allow to roast for 5-8 minutes at 180°C.*
   
   
   
6. In a pan, drop in butter, chopped onions, salt as required and minced chicken mix.
7. Now take an earthern pot/ Chatti and assemble the prepared layers.
8. In the Chatti, pour a ladleful of bechamel sauce. 
   
   
   
9. Next add in your roasted potatoes, the chicken mince masala layer and generously pour the bechamel sauce. **
10. Next add in the cheese slice and top with Mozzarella Cheese and broil the chatti in the oven until cheese melts and flavors come together. 
11. Your Cheesy Chatti Chicken is ready to devour! 🤤🤤

• * You may deep fry the potatoes too.
• ** You may repeat the layerimg process.
• I did not add salt in my bechamel sauce as all other layers had enough salt in it.
• You may prepare the same in a pan, if you do not have a chatti/ earthen pot. Just place lid and put on simmer in the final stage to allow the cheese to melt
• Do not place your Eathern pot in a preheated oven, only broil the Chatti for the cheese to melt. You may alternatively simply place the Chatti on the gas stove, place a lid and put on simmer until cheese melts (around 5 minutes).