• 2-3 Fish, butterfly cut (I used Sultan Ibrahim fish here)
• Mint Leaves (handful)
• Curry leaves (2 sprigs)
• Coriander leaves including roots (handful)
• 2 Shallots 
• 1 inch piece Ginger
• 2-3 Garlic cloves
• 2 Green chillies (increase as per your preference )
• 1 tbsp Lemon Juice
• 1/2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• 1 tsp Whole Black Pepper
• 1/4 tsp Turmeric powder
• Salt, as required
• 2 tbsp Coconut oil
• Red Chilli flakes, optional

1. In a small mixer grinder, add all the ingredients except for red chilli flakes 
2. Add the red chilli flakes (optional, adding it just for a pop of color) to the marinade and rub the marinade to the butterfly cut fish and allow the fish to marinate at least for 30 minutes.
   
   
   
3. Grill the fish for around 6 minutes each side and no more.
4. Enjoy with sides of your choice, I had the grilled fish with Rice Pilaf and garlic mayo! I usually like roasted potatoes / veggies for sides.

• 500 gms Chicken pieces
• 1/4 tsp Turmeric powder
• 2-3 tsp Kashmir Chilli powder
• 1 clove Garlic, minced
• A squeeze of lemon 
• Salt, as required
• 4-5 tbsps Coconut oil
• 2 Garlic cloves, minced
• Curry leaves
• 2-3 tbsp Tomato Ketchup
• 1 tbsp tomato paste, optional

1. Marinate cleaned chicken pieces with turmeric powder, chilli powder, garlic paste, and salt as required and set aside for half an hour.
2. In a pan, add the marinated chicken and cook covered for 15 minutes on low flame (the flame must be medium high for the first five minutes).
3. Reserve the stock water that oozes out from the cooked chicken.
4. In a fry pan, pour in coconut oil and fry the chicken for around 5 minutes and transfer it to another dish. 
5. In the same fry pan with the fried oil, add in the minced garlic and curry leaves, sauté and add in the tomato paste and/ tomato ketchup and allow to cook on low for a couple of minutes until you see the oil separating from the tomato base.
6. Slowly add in the stock water to the tomato base to form a thick gravy. Mix continuously and add in the fried chicken pieces and combine well so that the gravy coats the fried chicken well.
7. Serve immediately with wheat dosa, or as a side dish.

• 700 gms King Fish Head/ King Fish chunks or slices
• 2-3 Medium Tomato, chopped roughly
• Curry leaves
• 1 tsp Rock salt
• 2 cloves Gralic, pounded
• 1 small piece Ginger, pounded
• 5 tsps Kashmiri Chilli Powder
• Green Chillies, optional
• 1/4 tsp Turmeric powder
• 1 tsp Coriander leaves
• 1/2 cup water
• Tamarind, smaller than lemon sized ball soaked in hot water

• Coconut oil
• Mustard seeds Curry leaves
• Fenugreek seeds/ Fenugreek powder, optional

1. Roughly chop tomatoes, and add curry leaves, rock salt and squeeze well with clean hands.
2. Add slightly ponded ginger and garlic, and the spice powders, and mix well.
3. Add water as required and allow to come to a boil. 
4. Next add tamarind water, and check and add according to taste. Check for salt.
   
   
   
5. Add cleaned king fish head pieces to the gravy and cover and cook for no more than 10 minutes, this will make the fish meat hard.
   
   
   
6. Temper mustard seeds, Fenugreek seeds (optional),and curry leaves in coconut oil and add to the curry.
7. Enjoy hot with your choice of roti/ rice. Preferably malabari rotis. Tastes best the next day. 

Strawberry Turnovers 

Ingredients:

Instructions:

• 2-3 Frozen/ Fresh Fish Fillet (Cod, haddock etc) 
• Corn on the cob
• Beans 
• Potaties, for chips

• 1 cup All Purpose Flour  
• 1/4 Corn Flour
• 1 tsp Baking Soda
• Salt, as required
• Freshly crushed Black Pepper
• Water

• 1/4 Corn Flour
• 1/4 All Purpose flour
• Salt, as required 
• Pepper powder, as required

• 2 Medium-Large Potatoes
• Salt, as required
• Oil for frying

1. Chop up the potatoes (thick pieces, I like them tin), and wash the potatoes well, to remove any excess starch. Boil and cook them in hot water for around 5-6 minutes on low.
2. In a bowl of ice water, add the half cooked potatoes and allow them to cool.
3. Once cool, drain them and place the potatoes on a kitchen towel and allow to dry.
   
   
   
4. Place another kitchen towel above the potatoes to soak up any excess moisture.
5. Fry the chips for 8-10 minutes or until when mixed with a slotted spoon, the chips feel cooked, you may drain the cjips onto a dry kitchen towel ans fry again for a couple of minutes on low for that added crispness.
6. Combine the ingredients under batter and mix well to make a loose battery but not watery too. Set aside.
7. Cut the fish Fillet lengthwise in half and half them again as well. If the strips are too long, cut them horizontally again. Now coat the fish in the dry mix and dip them in the batter and fry immediately in hot oil for around 4 minutes on each side.
   
   
   
   
   
   
8. Serve the fried fish hot with crispy chips, boiled corn on the cob and / steamed beans or mushy peas. 

• 1 pack Italian Lady finger biscuits
• 1/3 cup White Sugar
• 2 tbsp Butter
• 1/4 cup whole milk
• 1 Can Condensed Milk
• 1 cup Milk
• 7-8 Kiri Cheese Cubes/ Cream Cheese
• 1 1/4 cup whipping cream 
• 1/2 tsp Vanilla essence 
• Cocoa powder

1. In a non stick pan, allow the sugar to caramelize. 
2. Add the butter, one tbsp at a time and stir gently. 
3. Finally pour milk, little at a time and mix well. 
4. Allow to simmer on low heat for 3-4 until slightly thick. Instant Dulce de Leche is ready!
5. In a bowl, pour the milk and Dulce de Leche (or blend them). 
6. Dip the lady finger biscuits in the milk and arrange on a tray.
7. Beat the whipping cream and set aside 1/4 of the cream for piping as decoration.
8. In a bowl, cream or mix the Kiri Cheese cubes along with sugar and vanilla essence and add the remaining Dulce de Leche and combine well.
9. Finally, fold the whipped cream with the cream cheese mix and layer over the arranged biscuits and spread evenly.
10. Dust with cocoa powder.
11. Pipe the whipped cream into a crescent shape by making a guideline using the back of a spoon and pipe accordingly. 
12. Finally pipe the Dulce de Leche for a pop of caramel color and set in the refrigerator overnight or at least 3-4 hours. (For better results keep overnight)

• 6-7 Bread slices 
• 150 grams Boneless Chicken, sliced
• 1/2 tsp Garlic paste
• 1 tsp Kashmiri Chilli powder 
• 1/4 tsp Pepper powder
• Salt, as required 
• 1/2 Onion, chopped 
• 1/2 Capsicum, chopped
• 4-5 tbsp Tomato Ketchup
• 1 tsp Tomato paste
• Freshly minced garlic, a pinch
• 1/4 tsp Oregano
• 3-4 tbsp Black Olives, sliced
• Mozzarella Cheese
• Red Chilli flakes, a pinch (optional)
• 2 tbsp Butter 
• 1/2 tsp garlic, freshly minced
• Salt

1. Marinate the sliced chicken with Kashmiri Chilli powder, garlic paste, black pepper powder and salt.
2. Fry the chicken pieces in vegetable oil and set aside.
   
   
   
3. To make the pizza sauce, to a small bowl, add the tomato ketchup, tomato paste, oregano, minced garlic (only a pinch, as the garlic can over power)
4. Next, trim the sides of the bread slices. 
5. Moisten the bread with fingertips, and flatten using a roller.
   
   
   
6. Spread the pizza sauce over the bread, sprinkle mozzarella cheese, add the chopped onion and capsicum, and top up with sliced black olives. Place 2-3 pieces of the fried chicken pieces and roll them. At the end of the bread,dampen with water and press the roll to the end and seal it.
7. Cut the roll into half and place both the roll on a small baking dish, cut side facing up. Similarly do rest of the bread slices and fill the baking dish.
   
   
   
8. Finally, mix softened butter with minced garlic and salt and apply over the rolls and spread the remaining pizza sauce over the rolls and add leftover chicken pieces and chopped veggies.
9. Now sprinkle mozzarella cheese generously, and sprinkle little red Chilli flakes (avoid if children can’t stand spice)
10. Bake/ microwave until the cheese melts and serve warm! 

• 1 cup Jerakashala rice
• 1/2 tsp Fenugreek seeds 
• 1 tsp Garden Cress Seeds
• 1/4 tsp Turmeric powder
• 4-5 Shallots
• 1/2 cup Shredded Coconut
• 1 tsp Cumin Seeds
• 1/2 cup water
• Ghee/ clarified butter, to garnish

• Cook the rice in a pressure cooker with Fenugreek seeds, garden cress seeds, salt and turmeric and water double the quantity of the rice, for 1 whistle and let it stay for 5 minutes before releasing pressure manually, (you may also cook in a normal pot and allow the rice to cook until well cooked and thick).
  
  
  
• In a mixer grinder, add the shredded coconut, cumin seeds, shallots, water and grind.
  
  
  
• Add the ground coconut paste to the cooked rice porridge and add more water, salt and turmeric, if required.
• Allow the kanji to come to a simmer, before the kanji boils, switch off the flame.
• Serve the Jeeraka kanji warm, in bowls and serve with ghee/ clarified butter.
  
  
  
  
  
  
  

• 3/4 cup Flour
• 1 tsp Paprika/ red Chilli powder 
• 1/2 tsp Black pepper powder 
• Thyme, a pinch (optional)
• Dry Parsley, a pinch (optional)
• 1/2 tsp cayenne pepper/ red Chilli flakes
• 1/2 tsp Black pepper, crushed
• 1 tsp Garlic powder
• 1/2 tsp Onion powder 
• Salt, as required 

• 3 potatoes
• 1 tbsp Butter
• 1/2 cup Milk

• 1 tsp Butter
• 1/4 cup Corn

• 1 tbsp Butter
• 1 cup Chicken Stock *
• 2 tbsp Flour (or more if required, make a paste of flour+water)

• Emmental Cheese (or any cheeee of your choice)
• Lettuce leaves 

1. Marinate the Chicken cubes using the ingredients mentioned above and set aside.
   
   
   
2. Meanwhile, chop the potatoes in the same size and boil and strain and mash well, using a potato masher or a food processor. 
3. In a pan, add butter, allow to melt and pour in the milk.
4. Once if almost comes to a boil, pour this milk mixture to the mashed potatoes and combine well to get creamy mashed potatoes .
5. Now prepare the chicken coating mix, and take the chicken cubes that have been marinating and coat well in the coating mix and fry the chicken pieces. 
   
   
   
   
   
   
6. Next, in a pan, add butter and add corn and sauté on high flame. 
7. And set the corn aside.
8. Next, make the chicken gravy by adding butter, once the butter has melded add flour and mix. Keep flame on the lowest and add milk and whisk well, make sure no lumps are formed. And add more flour paste if required.
9. Once it reaches the desired consistency, set aside
10. Now the layering is done by taking a bowl, add the 1st layer , the creamy mashed potatoes, to which the chicken gravy is poured, top up with the cooked corn niblets and finally add in your fried chicken pieces and finish off with your choice of shredded cheese and enjoy! 

• 200 gms boneless chicken, long thick strips
• 1 pack slider buns 
• 1 tsp garlic powder
• 2 tsp Paprika powder
• 1/2 tsp black pepper powder
• Salt, as required 
• 1 tsp Olive oil 
• 1 egg
• 1 cup Corn flakes, coarsely crushed 
• Butter
• Cheese slices (each slice cut into 4 squares) 
• Jalapeños (optional)
• Shredded Mozzarella Cheese
• Iceberg lettuce 
• Sesame seeds

• Mayonnaise 
• Tomato Ketchup 
• Mustard Sauce

1. Marinate the chicken with garlic powder, paprika powder, black pepper powder, salt and olive oil. 
2. Beat an egg and set aside. 
3. Dip the chicken pieces one at a time in the egg and coat in crushed cornflakes.
   
   
   
4. Airfry at 200 C for 12 minutes. (You may also deep fry if you do not own an airfryer)
5. In a bowl, mix the Mayo, ketchup and mustard sauce and set aside.
6. Preheat oven at 180 deg C.
7. Slice open each bun and smear butter and bake in the preheating oven, until melted.
8. Smear the prepared sauce over one side of the bun and place tiny squares of cheese slices and the chopped zinger chicken.
   
   
   
9. Add the jalapeños (optional), mozzarella cheese and smear the rest of the sauce over the other side of the bun and place them over the sliders.
10. Smear melted butter over the buns and sprinkle sesame seeds. 
11. Bake at 180 deg C for 5-7 minutes or until the cheese melts.
12. Once the cheese is melted, place the chopped ice berg lettuce inside each slider.