As parents, don't we always get clueless on a hustle bustle mornin, where you have so much to do yet little time to manage for a healthy yet nutricious meals for yourself and your little ones? Well, this is your answer to all your dilemma. The perfect lunch box solution! Recently I have been binge watcing this series on NETFLIX, where Nadiya, the famous chef-baker that hosts the show says that oven is your best friend when it comes to cooking food that are delicious, yet you have no time to toil in front of the stove. How true is that?! You just prep the dish, place it in the oven, do your chores and bam! You have your meal ready! Like Nadiya says,  The sooner you realise the oven is your best friend in your kitchen, the easier your life is going to be and I second that! That is my mantra to easy cooking too. 

Ingredients:

Instructions:

1. Preheat your oven to 180 deg C.
2. In a frying pan, pour in some olive oil and sautee mushrooms along with minced garlic clove and broccoli and add your chicken cube.
3. In a hand whisk jar, crack in 3 large eggs.
4. Add in your Cajun spice/Oregano, salt, as required, and cooking cream and whisk well.
5. Into the whisked eggs, add your cooked veggies, finely chopped tomatoes, and Kiri cheese cubes (cut into small cubes).
6. Gently mix and pour in generously greased cupcake pans or muffin liners (if using muffin liners add 2 tbsp olive oil in the egg mixture).
7. Bake for 25 minutes or until the muffins are golden and come off the sides of the pan.
8. Once slightly cooled, enjoy with your morning cuppa coffee or tea.

Note : I got 12 Muffins from this quantity. 

Gajar Ka Halwa is one of my favorite Indian desserts.. (after Gulab jamun🙈). This is a dessert that I have been preparing since a very young age, whenever I felt like having desserts. So experimenting a dessert with my favorite gajar ka Halwa toh Banta hai! 😝

Well, lotus spread and their biscuit are now my biggest obsession.. I try adding them in everything knowingly and unknowingly.. If I say that I am going to make some dessert the hubster keeps pestering me asking if I weren't adding lotus biscuits in it! Haha
So now you know! How much I love them. Contradictory to my liking of these yum lotus biscoff, I do not like to have them plain. I specifically like to have them in dessert. Not even with tea or coffee.

Now coming back to the invention of the trifle, like I said I had been craving carrot halwa since a while, so I made it and it's been quite a while now that this recipe has been sitting in my drafts! It was high time I put to some use for our Eid dessert ideas. I am that person who lovesss cooking and experimenting, but if you ask me what are you making for Eid or any other special occasion I just go blank as if I haven't cooked my entire life. Is it just me? Or is some one able to relate? Let me know in the comments below.
So, coming back to the recipe, I wanted my dessert to be nutty (meaning with nuts and tastes like it). For that I added 1/2 tsp of Almond extract, you may add vanilla extract or completely omit the step.

This trifle is basically layers of rich carrot halwa and luscious Lotus biscoff cream piped in and the chopped almonds in the carrot halwa plays with the textures making it even more scrumptious. This recipe is so easy and so versatile. Well, one thing I can assure you is that gajar ka Halwa and biscoff flavors go hand in hand.

Basically this is a dessert that I prepared when cravinga were at its highest. And that feeling of satisfaction is heavenly. This is dedicated to all lotus biscoff lovers. Advance Eid Mubarak wishes to everyone who is reading this. May Allah accept all our Qiyaam, Siyaam, our duaas and all our good deeds. May Allah make us amongst those who witness the next holy month of Ramadan. Taqqabal Allahu minna wa minkum. 🌹🎀🌹

Ingredients :

• 500 gms Indian Young carrots*, grated
• 2 tbsp pure ghee
• 2 cups milk (or 1 cup milk and 1/2 cup condensed milk)
• 1/2 cup sugar
• 1 tsp cardamom powder
• 4 tbsp chopped almonds
• 1 tbsp ghee (optional)

• 1 Sachet dream whip (whipped according to package instructions)
• 1/2 tsp vanilla/ almond extract (optional)
• 3 tbsp lotus biscoff spread
• 3 tbsp thick cream or fresh cream

1. In a heavy bottom pan bring the milk to a boil. Keep stirring in between, be careful not to burn it.
2. In a large skillet add 2 tbsp ghee and sautee the carrots until the color changes and water is evaporated .
3. Next pour half the milk and cook slowly, mixing in between and add rest and aloow to combine while mixing.
4. Now add 1/2 cup sugar and mix well and add condensed milk if adding.*
5. Finally when little moisture is left, add your cardamom powder and garnish with chopped almonds and your gajar ka halwa is ready. 
6. If your halwa doesn't come off your pan or you want that extra richness finish off by adding 1 tbsp ghee.
7. Now to prepare the lotus biscoff layer, whip the dream whip sachet according to package instructions and vanilla or almond essence (optional)
8. Add to it add melted and cooled lotus biscoff spread and add in your thick/fresh cream.
9. Fold everything gently.
10. Your lotus biscoff cream layer is ready!
11. Now time to aseemble. Add a few spoons of carrot halwa at the bottom of the desset glass/jar.
12. Next pipe the prepared lotus cream. Repeat the process until done.
13. Garnish with almonds and/ leftover gajar ka Halwa. 
    

• I could not get Indian carrots, but using Indian carrots is the best.
• You may use 2 cups whole fat milk or 1 cup milk and 1/2 cup condensed milk.
• You may sautee your almonds in ghee and add.
• If you do not like whipped cream, you may use 200 ml thick cream/fresh cream and add 3 tbsp powdered sugar and fold in the melted lotus spread. 

Malabar Mini Vella pola

I am finally posting this here, it is the 26th of Ramadan. Vella pola is a dish that immediately brings in childhood memories of Ramadan. Vella pola is an epitome of Malabar food especially during Ramadan. 

This brings in a lot of comfort and warmth when you have it, feels like your ancestors are sitting and smiling at you and giving you a hug while you relish them. These are super soft and spongy fermented rice cakes or buns. Traditionally this requires 2-3 days of preparation of the dish in which the batter is poured to ferment. It is a long process. So I always stopped myself from trying to make these. 

My grandmother and great grandmothers used to prepare the vessel to help the fermentation process by soaking Pappadam (Pappad) in coconut water for 2-3 days (not exactly able to recall the process) . This is the traditional method and if at all someone I know who makes really tasty traditional food is my mom's uncle's wife. I just love her food that whenever I visit my native she always prepares these traditional dishes for me and either brings them home or sends them over. I can't stress enough, the amount of love she puts in her food. I know you might now think is love even an ingredient. My answer - yes! You NEED to put in a lot of love when you prepare something for someone and it surely shows when you taste it. When I have any doubts regarding traditional food, she is my go-to person. The last time I went to visit her she gave me these fluffy polas that I couldn't get enough of! I had to ask her the recipe and as my memory is always super weak I asked her daughter, Rishooty, my mom's cousin, to send me the recipe through Whatsapp. After hearing the process I have been ever so lazy to make these. Of course we have no patience like the women of the previous generations have had 🙈😅

Recently my mom told me to try it with yeast and voila I couldn't believe it, it was exactly the same but so effortless. I couldn't believe the results. It was the same or even better 😍

The person who came up with this idea is a genius! Now we all can make this at home.. Alhamdulilah. This for suhoor is so soothing. I love to have it for suhoor. Vella pola are normally prepared and steamed in steel plates or any mould that you have. My mom made these in Idli moulds a few days back and everyone wanted to know the recipe, and it looked super cute. I love anything in small portion sizes, unlike the normal Vella polas are cut into squares or triangle.

Ingredients:

For the banana curry

Instructions 

• Notes : If you do not have white rice (Pachari) you may use Jeerakashala rice instead. 
• I made 12 small polas with this measurement. 
• If you do not have pappadam (pappad) you may use Urad dal ( I believe this is because pappad is made from Urad dal and this acts as a substitute for Pappadam) 

Here I am going reveal what I did to cause the proofing work faster. I preheat my oven to 140° C or the lowest heat setting for 2 minutes, place my dough covered in the oven, without completely closing the oven door and voila! In 15-20 minutes maximum you have your dough risen well, now this was an experiment and alhamdulilah it turned out great. Now no more worries of the Proofing time if you are anything like me.. 😂😂

• 1 cup Whole wheat flour/ Aatta
• 1 cup All purpose flour
• 1 1/2  cup or more All purpose flour to combine the dough
• 1/2 tbsp active dry yeast
• 1/2 cup warm milk
• 1 cup warm water
• 1 tbsp sugar
• Salt, required
• 3 tbsp olive oil

For the pizza filling:

• 250 gms boneless tender chicken breasts, cut into small strips
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Red chilli powder
• 1/2 tsp Paprika (optional)
• 1/2 tsp Red chili flakes
• 1/2 tsp ginger garlic paste
• 1/2 tsp Garlic powder
• 1 tbsp Soy sauce
• 1/2 of medium onion, chopped roughly into squares.
• 1/4 Capsicum, chopped
• 1 cup Mozzarella Cheese
• 1/4 cup black olives, sliced
• 1 tsp oregano
• 3-4 tbsp Tomato sauce
• 1 tbsp ketchup
• 1 garlic clove, minced

1. In a large bowl combine yeast, warm water, warm milk and sugar. Stir gently, close with a lid or a plate and set aside for 10 minutes for the yeast to bloom.
2. After the 10 minutes add in your salt, wheat flour and all purpose flour along with olive oil and combine well.
3. After the mixture is well combined, add in 1/2 cups of all purpose flour until you get the desired consistency.
4. The dough will be soft and pliable once it reaches the desired consistency. (check notes*)
5. Place the dough back in the bowl and allow to proof. Preheat your oven to 140° C or the lowest heat setting for 2 minutes, place your dough covered in the oven, without completely closing the oven door and voila! In 15-20 minutes maximum you have your dough risen well.
6. Beat the risen dough using your fists and knead for a couple of minutes and make them into small round balls, flatten using a rolling pin and cook them on a tawa for 2 minutes or until it puffs up so that there is a cavity for the filling (flipping every other minute).

1. Cut the chicken into small strips, place it in a bowl. Now add salt, ginger garlic paste, Turmeric powder, chili powder, paprika.
2. Onto a fry pan pour some olive oil and Sautee your onions. Next add your Capsicum and mince 1 garlic clove to this.
3. Add in your marinated chicken and cook on medium high.
4. Add soy sauce and Sautee well.
5. Next add in your garlic powder and Chilli Flakes.
6. While the chicken gets done. Prepare the pizza sauce.
7. In a bowl add tomato paste, ketchup, oregano, a tsp of olive oil and a garlic clove, finely chopped, add salt to taste, if required. Mix and set aside.
8. Cut the pita bread into halves so that you have two pita pockets with cavity. Spread the sauce inside and fill in your chicken filling, add your olives and finally add Mozzarella.
9. Grill them on a grill pan on Sim with lid on so that the cheese melts, can be done in a fry pan too.
10. Voila! And your pizza pockets are ready, Enjoy!

• We are a fam of 3, so I didn't require so much dough, so I kept the extra dough in the fridge. Next time when I use it, I thaw it well and use.
• This filling recipe is perfect for 6 pitas where you will get 12 pockets.
• Make sure you don't use hot water, this will kill the yeast.
• You may add Mayo for a more creamy texture, I did not add it as I wanted to make the flavor to be authentic. 
• You may make the same recipe with all purpose flour completely, but I wanted a healthier version.
• *To get the desired consistency of the dough, do not add too much flour, it should be workable. 

• 5 tbsp rose syrup
• 1 cup chilled milk
• 1 cup cold milk
• 4 - 5 tbsp sugar
• 2 tbsp basil seeds (soaked in 2 tbsp water for 10-15 minutes)
• 3- 4 tbsp cooked falooda sev or vermicelli
• 6 tbsp cherry or strawberry jelly (prepared according to package instructions)
• 4 scoops vanilla or pista ice cream
• 6 tbsp chopped apple and banana
• 2 tbsp dried fig and almonds chopped
• 1 tbsp pome aril seeds
• 1 tbsp slivered pistachio, for garnish
• 1 strawberry, for garnish

1. In a tall glass, add you bloomed basil seeds.
2. Next, add your falooda sev or vermicelli and pour 1 tbsp rose syrup around the edges of the glass.
3. Now in a blender, pour 1 cup cold milk, add 2 tbsp rose syrup and sugar. Blend well and add the chilled ice milk to the blender and pulse for a second or two.
4. Add 3 tbsp jelly to the glass and pour in your prepared rose milk.
5. Next add a scoop of vanilla ice cream and add your fresh cut fruits.
6. Next add your dry fruits and almond and some pome aril seeds (anar seeds).
7. Scoop in a couple of tbsp of jelly and finally finish off with a scoop of ice cream. Garnished with slivered pistachio and pome aril seeds.

• Use Pistachio Ice cream for added nuts effect, I only had vanilla ice cream so used it.
• My mom suggests to add sago seeds instead of Chia seeds or along with it. 

• Kunafa dough, frozen (preferably fresh) 
• 3 Kiri cream cheese cubes, cut lengthwise into 3 portions 
• 4 tbsp pure Ghee
• Water, to seal

• 1 cup Sugar 
• 1/2 cup water 
• A squeeze of lemon

1. In a deep sauce pan add the ingredients and allow to boil, once it comes to a rolling boil, allow to boil in Sim for exactly 10 minutes, and then switch off the flame. 
2. Do not stir, you may swirl the pan or give a light mix if the sugar doesn't dissolve at all.

1. Preheat the oven to 220°C.
2. Onto a thin strand of kunafa dough place the 1 long piece of cream cheese cubes and fold from the sides so that the sides are sealed properly.
3. Next place this Kunafa wrapped cream cheese onto the sheet of kunafa dough and roll and trim, once a layer of rolling is done. Now seal the edges of the strand using water and gently squeeze inside your palms. (Check my YouTube video for the exact tutorial) 
4. Now onto a Parchment lined baking tray, dip or smear the ghee generously onto the rolls and place them Seam side down.
5. 
   
   
6. Now allow to bake for 30-35 or until golden and crisps. Turning the roll occasionally once or twice so that they brown evenly.
7. Once cooled down for 5 minutes, dip the ends of the rolls in sugar syrup and coat them in ground pistachio.
8. Drizzle the simple sugar syrup and enjoy! 

          

• 2 pack of 4 Oreo biscuits
• 2 tbsp butter
• 1 cup heavy cream
• 3 heapful tbsp of nutella
• Melted dark chocolate for garnishing/ designing

1. Crush your oreo biscuits with butter and add them to your serving shots equally. Press them down gently using a spoon. Allow it to set for 5 minutes in the freezer.
2. In a micrwavable bowl, melt 3 heapfull tbsp of Nutella for 30 seconds.
3. And in a separate bowl whip 1 cup of whipping cream until soft peaks and slowly fold the melted nutella into the whipped cream until combined, dont forget to fold in slow strokes.
4. Now pipe or pour the mousse mixture onto the oreo base that has been set in the fridge.
5. Allow to set for at least 30 minutes and decorate using melted dark chocolate and place half of the oreo biscuits as a topping.
6. Enjoy!

• 6-7 prawns, cleaned and deveined 
• 1/4 tsp Turmeric powder 
• 1/4 tsp Red Chilli Flakes 
• 1/2 black pepper powder 
• Salt, as required 
• A squeeze of lemon juice. 
• 1/2 tsp ginger garlic paste 
• 1/2 cup Coconut milk (I used coconut milk powder) 
• 2 tbsp bread crumbs
• 1/2 cup milk
• 1/4 chicken stock (optional) 
• 2-3 tbsp cream
• 1 tsp soy sauce
• 8-10 Samosa leaves
• 1 egg (egg wash) 

• 2 tbsp grated coconut 
• 1 tsp Red Chilli powder
• 1/4 tsp ginger garlic paste 

1. In a fry pan,  pour some oil and fry the prawns marinated in Turmeric powder, red chilli flakes, black pepper powder, salt and a squeeze of lemon juice. 
2. In the same pan, sauté ginger garlic paste and add coconut milk. 
3. Next add bread crumbs and pour the milk and add cream. Pour your chicken stock if you have. Finish off with a dash of soy sauce. 
4. Now to prepare the coconut topping. Mix the ingredients under coconut topping and fry it in little oil in lowest flame until crisp. 
5. Now prepare the cups by cutting the samosa leaves into halves and placing them in a cross in the cupcake pan moulds to form cups. 
6. Brush them with an egg wash and bake in a preheated oven on 180 deg C for 15-20 minutes or until crisp. 
7. Remove your cups from your cupcake pan and add your gravy to it. 
8. Place a prawn on each cup and finish off with a Sprinkle of the prepared coconut topping and add chopped spring onion for a pop of color. 

• Please be careful when adding salt as the sauce will have enough salt from the chicken stock and soy sauce. 
• You may add minced prawns after adding the ginger garlic paste in the sauce for better flavor, I didn't have many prawns with me so I didn't use them in the gravy sauce. 
• Please use fresh prawns, so you have the yummy flavors of the prawns in the gravy. 
• I would suggest to use mini cupcake pans, if you have them, so that it's easier to pop them in your mouth.