Rigatoni Bolognese

Ingredients

• 2 cups Rigatoni pasta
• 2 tbsp unsalted butter
• 1 medium onion (chopped finely)
• 1 small Carrot (chopped)
• 1/4 cup sweet corn kernels
• 1/2 kg ground/minced beef
• 2 tbsp tomato paste
• 3 cloves of garlic (minced)
• 1/4 tsp oregano
• 1/4 tsp Cajun spice /allspice
• 1/2 cup Milk
• 1 tbsp olive oil
• Salt as required
• 1/4 tsp Black pepper
• Basil/dill leaves as required
• 2 tbsp grated parmesan cheese

Instructions

1. In a large pot of boiling salted water add in the pasta and cook until al dente`. *check notes
2. Meanwhile in a large skillet melt the butter along with olive oil, sautee the onions until translucent and add the minced garlic. Once the garlic gives out a fragrant aroma add the chopped carrots and sautee until cooked. Add salt as required. Also, add the sweet corn kernels.
   
3. Next, add in the minced beef and break down the meat with the help of a wooden spoon and add salt and pepper, oregano and Cajun spice. Keeping breaking the meat until the meat is no longer pink, takes about 5-6 minutes on medium-high.
4. Dunk in the tomato paste and stir gently until combined.
5. Now for the secret ingredient, pour in the milk and let it simmer for 5 minutes.
   
   
   
   
6. Finally add the rigatoni, season with salt and pepper and add some chicken broth if required to thin the sauce. Garnish with grated parmesan cheese and herbs. Serve hot and enjoy the deliciousness!

Ingredients :

• 700 gms bone-in chicken (small cut pieces)
• 8 dried red chillies soaked in hot water for 15 minutes and made into paste
• 2 tsp gg paste
• 1 tsp meat masala/chicken Masala powder
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Red chilli powder
• 1 tbsp lemon juice
• 1/2 tsp red chilli flakes (optional)
• 2 tbsp cornflour
• 1 tbsp maida/ all-purpose flour
• Salt as required
• 3/4 tbsp rice flour

• Coconut oil
• Salt as required
• 4-5 tbsp grated coconut
• 3-4 green chillies (slit)
• Curry leaves
• 1-2 tsp of red chilli paste prepared earlier

Instructions :

1. Grind the soaked red chilies to a paste.
2. Marinate the cleaned, bone-in chicken pieces with the items under 'for the chicken marinade' title for at least half an hour to 2 hours.
   
   
   
   
3. Reserve a couple of teaspoons of the chili paste for the coconut roast. The rest of the paste may be added to the chicken marinade.
4. Right before you fry the chicken, mix in the rice flour and fry or med-high heat.
5. Fry for 4 minutes each side for a total of 15-18 minutes or until well done and slightly crispy on the outside.
   
   Drain the chicken on a tissue paper.
6. 
7. Grind the coconut with the reserved chilli paste and salt and set aside.
8. Set aside some of the fried oil and fry the green chillies, and curry leaves in the same Kadai or pan.
   
9. Next, fry the coconut chilli paste until crispy roasted. Be careful not to burn it.
   
   
   
   
   
   
   
   
   
   
10. Scoop the fried coconut from the oil and transfer it onto a tissue paper.
11. Serve your spicy chicken topped with your crispy roasted coconut, green chillies and curry leaves.

• Keep a close watch when roasting the coconut, thus one step goes wrong and the whole dish isn't worth it.
• Use coconut oil for frying the chicken for bringing out its 'naadan' flavors.
• Always remember while frying chicken do not overcrowd the Kadai or pan, it makes the chicken soggy and the chicken might not get done from the inside.
• Another tip for the coating to stay in place is to let the chicken cook at least for 3-4 minutes and flip so that the coating cooks and does not stick to the Kadai or pan. 

Ingredients:

• 2 cups day-old/ 2 cups cooked Basmati rice/ Jasmine rice
• 2+1 garlic cloves chopped finely (2 for sauteeing and 1 for the sauce mixture)
• 200 gms tender chicken breasts sliced and marinated in salt and pepper
• 1/2 tsp white pepper powder
• 10 -12 shrimps/ prawns deveined and cleaned
• 2 eggs
• 1 small carrot chopped
• 10-12 french beans chopped
• 1/3 cup sweet corn
• 2 tsp sriracha sauce (optional)
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1 garlic clove (chopped finely)
• A pinch of sugar
• 2 tbsp green spring onions chopped
• 1/2 tsp Black Pepper Powder
• Salt as required

• 1-2 tsp sriracha sauce (optional)
• 3/4 tsp red chili flakes / Red bird's eye chili 3-4 (I substituted red bird's eye chili with red chili flakes)
• 3 tbsp fish sauce
• 1/2 lemon juice
• 1 tsp soy sauce

Instructions:

1. Cook 2 cups basmati rice (cooking method here - tips for cooking Basmati Rice at the end of the page) and set aside to cool.
   
2. Combine the ingredients under Prik Nam Pla in a bowl and set aside for the end.
3. In a bowl mix together soy sauce, fish sauce, sriracha sauce, garlic cloves, and sugar.
   
4. In a wok or skillet, pour vegetable oil and saute the garlic cloves until fragrant.
5. Now, add the sliced chicken pieces that have been marinated and sautee for about 4 minutes and add the prawns and saute for about 3 minutes.
6. Next, add 1/2 cup rice to the sauteeing chicken and prawns so that the rice soaks up all the juices from them.
7. Move aside the rice mixture and add the eggs one at a time and scramble them adding some salt.
8. Now set aside this egg mixture and in the same pan stir fry the veggies- carrot, beans, sweet corn and lastly the green onions on high heat for about 2-3 minutes or until just done. The veggies should be crisp. 
   
9. Combine the egg, chicken, prawn, and veggies and add the rice in batches and pour in the sauces prepared earlier (soy sauce, fish sauce and sriracha sauce) and stir everything on high heat. 
10. Serve hot with the Prik Nam Pla condiment, a lemon wedge and sprinkle a pinch of pepper powder. 
11. Your delicious Street Food Style Easy Thai Stir-Fried Rice is ready! Enjoy!

Khameer /Bakhmir

Ingredients :

• 1 - 1½ cup All-Purpose Flour
• 1 cup wheat flour/ atta
• 1 tbsp active dried yeast
• 1 ½ tbsp sugar
• 1 cup lukewarm water
• 1 large egg
• Salt as required
• ½ cup warm milk/ 2 tbsp milk powder
• 1 tbsp olive oil
• 1 tsp black seeds
• A pinch of cardamom powder (optional)
• Oil for frying

Instructions :

1. In a large bowl add the active dried yeast, sugar and warm water and stir until dissolved and cover the bowl with a plate or lid for about 5 minutes for the yeast to activate.
   
2. In a separate small bowl crack an egg, add warm milk and salt. (keep in mind not to pour in hot milk).
   
   
   
   
   
   
   
3. Pour the egg mixture to the activated yeast and give it a mix. 
   
4. Next, add 1 tbsp olive oil and add the cardamom powder (if using at this stage) and mix.
5. Add the flour 1 cup at a time and knead well, check the consistency, if required add more. The consistency isn't that of chappati, it is a very wobbly dough but not very sticky either.
   
   
   
   
6. Place the lid and let it rest for 1 hour in a warm dry place until it doubles in size.
7. 
8. After 1 hour, pound the dough slowly with your fists, slowly bring the dough from the sides of the bowl to the middle.
9. When at the final stage of kneading add the black sesame seeds.
   
10. Grease your hands and the countertop with vegetable Cooking Oil. Make dough balls size of an orange.
11. Now with the help of your fingers and inner palm, press the ball into a circle shape, you may use the help of a rolling pin but usually, it's done with the hands as the consistency isn't that of a chappathi.
    
12. Press to a medium thickness, not too thick or thin and cut into fours using a knife or pizza slicer into a + sign, you should now have 4 pieces of Khameer from 1 ball.
    
13. Fry in hot oil, when the khameer puffs up, flip and fry until golden brown on both sides. (Check notes for baking instructions).
    
14. Enjoy your khameer with a drizzle of honey, cream cheese, or jam, etc! The perfect Emirati Breakfast! You may also pair it with any of your choice of Indian curries.
    
    
    
    

• Be careful that the water isn't too hot, or else the yeast won't activate.
• Do not do the yeast activation in a glass or small bowl. When the yeast activates, there are high chances that the solution will overflow and you will end up with a big mess. I suggest do it in the bowl that you plan to knead the dough.
• I have used equal parts of All Purpose Flour and Atta, it is normally prepared in Maida (APF).
• You may also bake in a preheated oven at 230 deg C for 2-3 minutes changing sides when you see it starts browning.