Egglicious Cheesy Toasted Sandwich

• 6 slices of bread
• 3-4 tbsp butter
• 1/2 small onion, chopped finely
• 1/4 small tomato, chopped
• 2 green chillis, chopped finely
• 2 eggs boiled and grated
• 1/4 tsp Turmeric powder 
• 1/2 tsp Chilli Powder 
• 1/4 cup water
• 1 tbsp Mayonaise 
• Mozzarella Cheese

1. Boil the eggs and grate it using a grater and set aside.
2. Now prepare the masala by sautéing onions, tomatoes and green chillis.
3. Next add Turmeric powder and Chilli powder. Sautee and add water, then mix well.
4. Next add the grated eggs and mix thoroughly.
5. Switch off the flame and add the Mayo and mix.
6. Onto 2 slices of bread spread butter on either sides and place buttered side down on the grilled and place the egg filling and add a generous amount of Mozzarella and place the other slice of bread and toast it well. This way the filling will not spill when the kids have the sandwich.
7. Do try the egglicious sandwich toast and let me know how you liked it. 

Biscoff Brownies

Ingredients -

• 200 gms Dark chocolate (good quality)
• 100 gms Unsalted butter
• 3 tbsp any Vegetable Oil
• 4 Medium or 3 Large eggs
• 1 cup Sugar
• 3/4 cup All purpose flour/ Cake flour
• 1/4 cup cocoa powder
• 1/4 cup semi sweet chocolate chips (optional)
• 1 tsp Vanilla Essence/Extract
• Salt, a pinch
• 7-8 Lotus Biscoff Biscuits
• 1/2 cup Lotus Biscoff Spread

Instructions:

1. Preheat your oven to 180°C and line your 9*9 inches baking pan with baking paper.
2. In a microwave-safe bowl melt the chopped/broken dark chocolate and butter and microwave in 30 seconds bursts. Allow to melt and mix until smooth.
3. While it cools, prepare the egg batter by whisking eggs and sugar using a hand blender/ electric mixer/ fork for no more than 3 minutes. It becomes like a mousse, Thick, and Creamy.
4. Now add in the vanilla extract/essence and vegetable oil.
5. Next pour in the chocolate-butter mixture and fold carefully. Do not over mix.
6. After a few folds add in your flour, and cocoa powder. Carefully fold your batter using a spatula until almost combined.
7. Do not deflate the whisked eggs by mixing vigorously. Now slowly pour the brownie batter to your prepared baking pan.
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9. Now break up the biscoff biscuits using your hands and sprinkle them onto the batter and using a fork mix up the batter lightly.
10. Using two teaspoons scoop dollops of biscoff spread onto the brownie batter in rows, about 15 or more dollops and using a matchstick make swirls of the spread to make the Brownies look extra appealing and so that the biscoff spread seeps a little inside the batter.
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19. Bake the Brownies for 25-30 minutes and insert a Toothpick and if the crumbs are sticking onto the Toothpick the Brownies are probably done as these are fudgy Brownies.
20. Allow the brownies to cool at least for 15 minutes before removing from pan and slicing.
21. Your brownies are ready to indulge!

• Do not keep the Brownies in the oven for too long, keep checking every 5-10 minutes after the 30 minutes timer.
• If you aren't a fan of lotus biscoff you may completely avoid that and it still makes an awesome fudgy brownie.
• Allow the brownies to cool in the pan itself for at least 15 minutes.
• The more it cools the better and easier to cut the Brownies into perfect squares.
• These stay fresh for 4-5 days in an airtight container (only if you have something left 😅)

Sparkling Strawberry Mocktail

Ingredients 

• 10-12 frozen Strawberries
• A few mint leaves
• 1-2 lemon, squeezed
• 1/2 cup simple syrup */ 1/4 cup sugar
• 2 Can Soda
• Ice, as required
• Fresh Strawberries for garnishing

Instructions :

1. In a bowl or Mason jar muddle up the mint leaves, lemon juice and sugar(if using).
2. 
3. Blitz the frozen Strawberries with the ice for 2-3 seconds.
4. Now to the Mason jar add the above mix, simple syrup (if sugar isn't being used) and more ice, if required.
5. Stir gently. Garnish with mint leaves and fresh Strawberries! Serve immediately and enjoy! 👌👌

Ingredients:

• 600 Gms Chicken with bone and boneless
• 1 tbsp Ginger Garlic paste
• 1/2 tsp crushed black pepper powder (optional)
• 1/2 tsp black pepper powder
• 1/2 tsp white pepper powder (optional)
• 1/4 tp red chilli flakes
• 1 egg
• 3 tbsp All-purpose Flour/ Maida
• 3 tbsp Corn Flour
• 1-2 tbsp Vegetable oil (optional)
• 8-10 garlic cloves, chopped/minced finely 
• 1-inch ginger, chopped/minced finely
• 1 large onion, in cubes
• 1/2 of large Capsicum, in cubes
• 3 green Chillies
• 3 tbsp Soy sauce
• 2 tbsp Ketchup
• 1 tbsp green chilli sauce
• 2-3 tsp Kashmiri Red Chilli Powder
• 1 tbsp Corn Flour

Instructions:

1. Prepare the chicken by marinating with salt, ginger-garlic paste, crushed black pepper, black pepper, and white pepper powder, and some red chili flakes. Mix well.
   
2. Next crack in an egg, maida, and cornflour. Mix well and add a couple of tbsp of vegetable oil if the batter is too dry.
   
3. Heat oil in a deep pan and check if it hot enough by dropping in little batter. Fry the chicken pieces 10 minutes on each side (if the chicken used is with bone, for boneless chicken check notes.
   
4. Flip and cook for another 8-10 minutes. Cook all the chicken pieces in batches.
5. While the chicken gets fried prepare the other ingredients for the gravy.
6. Chop ginger garlic finely, chop the onion and capsicum in cubes and the green chillies lengthwise.
   
7. Now to a bowl mix in all the sauces- soy sauce, ketchup, green chilli sauce, Kashmiri Red chili powder and cornflour, and 1/2 cup water.
8. Next in a large wok/ pan add in the oil that has been used to fry the chicken and saute the ginger-garlic and green chilies till the raw smell disappears.
9. Next add the onions and capsicum and cook on high for the veggies to stay crunchy.
   
   
   
   
10. Add in the earlier prepared sauce mixture. Little more soy sauce if required and finish off with a dash of black and white pepper. 
11. Add in your chicken pieces and cook on high for 2 minutes until the chicken is covered in the gravy and garnish with spring onions.
    
12. Serve hot with Paratha, Chappathi, Puri, Fried Rice, etc.

• I have used white pepper powder which is completely optional, I had it with me so I used it.
• It is always a good idea to marinate and keep the chicken aside for at least half an hour with salt, ginger garlic paste, but here I demonstrate without marinating.
• I have used chicken with pieces for this dish as everyone here loves that cut more, you may use boneless, but do not cook it for more than 10-12 minutes in total.
• I have used 3 green chillies here, please use chillies according to your spice level, we like it spicy here. Please keep in mind other spices go in the marinade like pepper powders and red chilli flakes.
• Make sure the quantity of garlic used in the gravy is more than ginger for better flavor.

Easy and Crispy Masaledar Fries 

Pan-Seared Butter Steak with Creamy Mushroom Sauce

Well, steak is something that I love! But unfortunately, the Mister doesn't like it much. So it's a rare scene that we go out to dine in and order a steak.

So one fine day, I was craving for steak so badly. And I was visiting the local grocers. It is an Indian grocery store so when I asked for the steak he just cut me a chunk of meat and gave. I was confused if he heard me right. I wanted ribeye steak and now I have this. He asked me to try this and if it comes out good he would give similar cuts the next time.

• 2 glass Ponni Rice/ Jeerakashala
• Water (check notes) *
• 15-20 Prawns, cleaned and deveined
• 1 medium Onion, sliced
• 2 tbsp ginger garlic paste
• 1 small tomato, chopped
• 3 green chilies
• 2-3 sprig of curry leaves
• 1/4 Turmeric powder
• 1 1/2 tsp Chilli Powder
• 1 tbsp Coriander powder
• 3/4 tsp Garam Masala
• 1/2 cup Coconut milk powder

Instructions :

1. Pour the coconut oil in a large pot and Sautee the onions until translucent and add in your ginger garlic paste and curry leaves. Saute till the raw smell disappears.
2. Now add the slit green chilies and chopped tomatoes, and cook for a couple of minutes until the tomatoes mash.
3. Now add all the spices and Sautee on low till the spices have no raw smell, about 2 minutes.
4. Add the cleaned and deveined prawns to this and sautee
5. Next, add the washed and drained rice and add water as required (refer notes)*.
6. Add the coconut milk (mix 2 tbsp water to the coconut milk powder and make a paste) to the rice and close the lid and allow to cook. For cooking time for the different types of rice check notes.*
7. Voila, and you are done! Effortless Chemmeen Thenga Chor is done.
8. Garnish with fried curry leaves and a Mango coconut chutney on the side.! (recipe below 👇) 

Notes*-

• You may always use freshly squeezed Coconut milk if you have the time, it is definitely much better!
• For Jeerakashala : water ratio is 1 : 1 1/2 glass

          Ponni rice : water ratio is 1 : 2 1/4 glass

• For cooking Jeerakashala rice - After 10 minutes give a mix, and close the lid and let it cook on simmer for another 5 minutes and it's done! (If using Jeerakashala I prefer using ghee instead of coconut oil)
• For cooking Ponni rice - Cook covered for at least 25 minutes and check it's doneness and cook more if required. 

Mango Coconut Chutney