• 1 tbsp butter
• 1 tbsp olive oil*
• 500 gms chicken (bone in /boneless) 
• 6 garlic cloves
• 1 inch piece ginger
• 1 handfull of Coriander leaves
• 1/4 cup mint leaves
• 1/2 cup Spinach (optional) 
• 3-4 green chillies
• 3/4 tsp Garam Masala Powder 
• 1/2 tsp Cumin powder 
• Salt as required
• 3-4 tbsp coconut milk powder*
• 1/4 cup water
• 8-10 cashews (soak in hot water for 10 minutes) 

1. Grind the mint leaves, Coriander leaves, spinach, ginger garlic, and green chillies and grind to a smooth paste. 
2. In a pan or deep pan, add in 1 tbsp butter and olive oil. 
3. Add in the ground paste of leaves and add Sautee for a couple of minutes. 
4. Next add Garam masala powder and cumin powder and Sautee well. 
5. Add chicken that has been marinated in salt. Cover and cook for 20 minutes on medium low heat. 
6. Whilst at that, grind cashews with coconut milk powder and 1/4 glass of water. 
7. After cooking the chicken for 20 minutes add in your coconut cream. 
8. Combine well and add water as required and allow to boil for a minute or two. 
9. Serve hot with chappathi, appam, naan, rice etc. 
10. I have served with Cauliflower rice as a keto side. 
11. Enjoy! 

• As this is a keto friendly dish I used butter and olive oil, you may use ghee too. Also vegetable oil is fine if not for keto purpose. 
• You may use 1/2 cup fresh coconut milk or 1/2 tin canned coconut cream. 

Luscious Lotus Waffles

Ingredients : (makes for 2-3 people) 

Instructions:

• 3 Medium-sized potatoes (I used 1 super large and one small) 
• 1 egg yolk
• 2 cups of All purpose flour (or more)*
• Salt as required

• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 tsp ginger garlic paste
• 1 medium Onion, finely chopped
• 3-4 tbsp tomato paste *
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Red chilli powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam Masala
• 150-200 gms Tender Chicken Breast (sliced) 
• Salt as required 
• 1 tsp butter 
• 150 gms white button Mushroom, sliced
• 1/4 tsp Red Chilli Flakes 
• 3 Puck triangle cheese cubes 
• 3 tbsp thick cream 
• 3/4 cup full cream milk
• 1 tsp kasuri methi/ dried Fenugreek leaves 

1. In a deep vessel boil enough water to immerse the potatoes and boil for 20 minutes. 
2. Cool them down immediately by putting the drained potatoes into ice cold water. 
3. After 5 minutes, remove its tender skin and grate them (using the small holes) or use a potato masher for better results. 
4. Next make a well in the middle, pop in an egg yolk and Sprinkle salt as required and gradually add in your flour 1/2 cup at a time until you get a slightly sticky shapable dough and make them into the shape of a ball. 
5. Now cut them into similar sized discs and roll them on your counter top using your palms to make the shape of a snake. 
6. Next cut them into equal, small sized pasta pieces. 
7. Now take a fork and flour its ends and place a pasta piece and slowly press with your thumb to form an impression. 
8. Now slowly roll the pasta away from you to form a shell like pasta/dumpling called gnochhi. (to know how to preserve the leftover gnochhi check notes) 
9. To cook these pasta, allow to boil some water in a vessel and add in your gnochhi pasta, In a couple of minutes your gnochhi will start to float, immediately fish out and place into a steel plate or strainer. *
10. Once you have fished out all the gnochhis, prepare your sauce whilst at it. 
11. Now if you think the gnochhi is sticking to each other, run water through the strainer so that the water helps the gnochhi to keep away from sticking to each other. 

1. In a pan, add butter and oil, next sautee ginger garlic paste for a minute until raw aroma dissappears.
2. Add in finely chopped onion add salt and allow to become translucent.
3. Next add in tomato paste and all your spices. Mix well and add in your sliced chicken pieces, season and Sautee for 5-7 minutes until tender and no pink color.
4. Whilst the chicken cooks add in 1 tsp butter and add in your sliced mushrooms.
5. Allow to cook for a couple of minutes, add salt as required and Sautee well.*
6. Next add red chilli flakes and triangle cheese cubes and break the cheese down using a Spatula. 
7. Gradually add the thick cream and pour in your milk and allow to boil. 
8. Check salt and check for the consistency of the cream, if it is thick, add more milk. 
9. Finish off with some dried Fenugreek leaves. Voila! Your delicious creamy kadai Mushroom gnochhi is ready to devour! *
   

• *remember that you will be adding cheese that contains salt.
• *did not serve it in a kadai because it is a fusion pasta and I wouldn't want anyone to mistake it for curry. Haha🙈
• *You may use the same sauce for your store bought pasta too 🤤
• *Do not keep the gnochhi in the boiling water for too long, or else they turn dense. 
• *If you have some extra gnocchi dough , place them on a tray lined with baking paper and allow them to freeze them for an hour and then transfer them to a zip lock and place them in the freezer and use when as and when required, the best part is no need to thaw!
• *I used chicken breast as protein, you may use prawns etc. 
• *You may use fresh tomatoes for this recipe but you need to sautee it with ginger garlic-onion and then, grind and strain. I made it simpler by using tomato paste. 😁

Gulab Jamun - Fool Proof Recipe 

Ingredients :

Instructions :

• 250 gms Squid (washed, cleaned and cut)
• 1/4 tsp turmeric powder
• 4 tsp Kashmiri red chilli powder
• 1/4 tsp Coriander powder
• 1/4 tsp Black pepper powder
• 1/2 tsp Garam masala powder
• 1 tsp ginger garlic paste
• 1 medium onion, chopped
• 1 medium tomato, chopped
• Coconut oil for roasting
• 2 sprigs curry leaves
• Salt, as required

1. In a frying pan, pour coconut oil and add in about 2 tsp K Red Chilli Powder, ginger garlic paste and saute for about 30 seconds on low flame.
2. Next, add in your chopped onions and add in a dash of salt and saute well.
3. Next, add in your curry leaves (adding it in this stage, so that it doesn't splutter).
4. Add in rest of the powders except for garam masala and black pepper powder, and saute.
5. Now add in your chopped tomatoes and place a lid and cook on low until the tomatoes turn mushy.
6. Finally add in your squid, add salt as required and give it a mix, place the lid and cook on medium flame without adding any additional water.
7. After 10 minutes, open your lid and add in your garam masala and black pepper powder and finish off with a dash of coconut oil and roast well on high flame until most of the water evaporates, takes about 2 minutes.
8. Check for salt and your delicious Kerala Style Squid roast is ready to serve! 

• 2 ramen noodles/ maggi noodles
• 4 cups water (2 cups for boiling noodles + 2 cups for the soup broth)
• 4 garlic cloves, chopped roughly
• 1 inch ginger
• 2 eggs
• 1/2 carrot, julienned
• 1/4 cup frozen corn, peas, defrosted
• Spring onions, roughly chopped
• 100 gms boneless chicken, preferably thighs 
• 2 tbsp Soy sauce 
• 1 tsp vinegar 
• 1 tbsp worcestershire sauce (optional)
• 1 maggi chicken cube/ fresh chicken broth
• 1 tsp white sesame seeds

• 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely choppee
• 1 tbsp Soy sauce
• 2 tsp brown sugar
• 1 tsp vinegar
• 1 tbsp Tomato Ketchup
• 2 tbsp vegetable oil
• Salt, as required 
• Water used for soaking chillies

1. Boil water for ramen/ maggi noodles with some salt and allow to boil for 3 minutes, until just about done.
2. Keep a small pan with water to boil, once boiled keep on medium low heat and allow your eggs to boil for exactly 6 minutes and transfer your eggs to a bowl with cold water to stop the cooking process. 
3. Meanwhile in a deep pan pour 1 tbsp oil and place you salt and pepper marinated boneless chicken in the hot oil and cook for about 6 minutes (3 minutes each side), while searing and applying light amount of pressure for the chicken to cook evenly. 
4. Set the chicken aside and in the same deep pan, where you have the juices of the chicken, pour in two cups of water. 
5. To the water add in your garlic cloves, and slightly pulverized ginger. 
6. Add in half of your spring onions, soy sauce, worcestershire sauce, vinegar and a cube of chicken stock. Once this comes to a boil let it simmer till you prep your veggies. 

1. Soak your dried red chillies in 1/2 cup water. 
2. Boil your chillies well, until chillies look tender. 
3. Take out chillies and grind to a form a paste, reserve the water used to boil the chillies. 
4. In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning. 
5. Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates. 
6. Use instantly or store in the refrigerator for upto 2 months. 

• Place a stash of julienned carrots and place your boiled noodles, pour in your soup broth. 
• Next place your veggies in an orderly manner, as per your likeness. 
• Now slice the chicken evenly and place the chicken in one side of your bowl. 
• Add in a dash of your prepared Szhechuan sauce. 
• Cut your half boiled eggs into two and place them on your bowl. 
• Finally garnish with some chopped spring onions and white sesame seeds. 
• Enjoy your warm bowl of slurpy goodness! 😍 

• 1 old Mineral plastic bottle (for making ring molds)
• 3 ripe Mangoes, preferably Alphonso
• 12-15 Digestive biscuits (or any thin tea biscuits, preferably)
• 2 cups whipping cream or 2 dream whip sachets
• 1/2 cup condensed milk (1/4 cup each, for cream mixture and mango mousse)
• 1 cup milk if using dream whip sachets*
• 1 tsp vanilla essence
• 10 gms Gelatin/ China grass (optional)
• 3 tbsp cream (fresh or thick cream)
• 1/2 cup milk (for dipping biscuits)

1. Take an old mineral plastic bottle and cut two similar-sized discs, and cut vertically.
2. Now tape the opening according to the size of your biscuits and set aside.
3. In a bowl, whip 2 cups whipping cream separately, add 1/2 tsp vanilla essence each, and set aside.
4. In one bowl of whipped cream, add puree of one mango and add fresh cream in the other bowl of whipped cream.
5. Next add in 1/4 cup of condensed milk in each of the bowl if using dream whip or use 1/2 cup each if using whipping cream.
   
6. Pour your mango mousse and cream mixture in two piping bags and place it in the freezer for 1 hour or 3 hours in the refrigerator for added stability. **
7. 
   
   
   
   
8. Now dip your biscuits in milk for about 10 seconds and place in your ring molds and pipe in your mango mousse and next add in your dipped biscuit and pipe in your cream mixture. 
9. Similarly, complete the process until done.
10. Top the dessert with cube-shaped mangoes.
    
11. 
    

    

• Use ripe Alphonso mangoes, for best results use strandless mangoes (mangoes that have thin strands inside)
• For added stability use 10 gms ( 5 gms each for 1 cup of whipping cream) of powdered agar-agar/china grass or gelatin. (I do not like to use gelatin for normal use, as we consume them immediately).**
• Use thin tea biscuits if possible, like ulker tea biscuits etc. (I only had digestive biscuits so used them).
• I used dream whip as I had run out of whipping cream, use fresh whipping cream if possible, whipping cream gives better taste and results.*

• 350 gms Tapioca (fresh/ Frozen) 
• 2 tbsp Kashmiri Red Chilli powder 
• 1/4 tsp Turmeric powder
• 1/2 tsp Garlic paste
• 2 green chillies, slit
• 1 sprig Curry leaves, chopped
• 3 tbsp Corn Flour 
• 3 tbsp Maida /All purpose flour 
• Salt as required. 

1. Cut the tapioca into lengthwise strips. 
2. If using frozen tapioca, squeeze off excess water content by pressing the sliced tapioca in between your palms gently. 
3. In a bowl, add chilli powder, Turmeric powder, garlic paste, slit green chillies and curry leaves. 
4. Next add Maida and corn flour, and add salt as required, combine using a whisk. 
5. Now gradually pour in water to make a thick batter. 
6. Sprinkle some salt on the cut tapioca and mix well. 
7. Now dump the tapioca little by little into the batter to get a even coat. 
8. Now grab the batter coated tapioca in between your palms and shape thin and long manner and fry in hot oil on medium heat without flipping for 5 minutes. 
9. Flip and fry for another 2-3 minutes without browning and drain onto a paper towel. 
10. Enjoy it hot with a hot glass of chai. 

• If using frozen taipoca, thaw it well and after cutting it into strips with the help of both your palm press and squeeze off the water content in it. You do not need to do this with fresh tapioca.
• Before adding the tapioca to the batte , make sure your tapioca is dry. 
• Make sure not to over fry or brown the koyikaal, the taste changes drastically. 
• Ps: Yes, I took the pain to print a page of an old newspaper page to bring that naadan effect😁

• 3 large potatoes
• 2 tbsp Butter
• 1 tbsp Fresh or thick cream
• 1 Egg yolk
• 1 tsp Garlic powder
• 2 tbsp Parmesan Cheese
• 1 tsp black pepper powder
• Salt as required

• 2 Tbsp Extra Virgin Olive Oil
• 1 tbsp Butter
• 500 gm minced meat
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 1/2 tsp black pepper powder
• 1 tsp Cajun spice, freshly cracked(optional)
• 1/2 tsp dried rosemary
• A pinch of Oregano
• 2 tbsp Flour
• 1 cup frozen corn niblets
• 1 cup frozen peas
• 3 tbsp tomato paste
• 2 tbsp Worcestershire Scauce (optional)
• 1 cup beef broth
• Salt, as required

1. Preheat your oven at 200 °C. 
2. Boil evenly chopped Potatoes in salted water for 10 minutes or until knife glides in easily.
3. In an ovenproof skillet or dutch oven pour your olive oil, and add in your butter.
4. Next add in your finely chopped onions and minced garlic. Sautee well.
5. Next add in your chopped carrots and cook for 2 minutes. Add your minced meat and break using a strong spatula or a wooden spoon, add salt as required. Meanwhile also keep an eye on your potatoes and strain when done. 
6. Add your spices like black pepper powder, cajun spice, rub the dried rosemary between your fingers and ad it to the skillet, finalyy add a pinch of oregano and mix everything well.
   
7. Next add your tomato paste, worcestershire sauce and Sprinkle your flour. 
   
8. Combine well and add in your beef stock water. 
9. Drop in your frozen corn niblets and frozen green Peas. 
   
10. To prepare your mashed potatoes layer, mash your boiled potatoes well, add in the butter, thick cram, grated parmesan cheese and 1 egg yolk. 
    
11. Also add in black pepper powder and garlic powder. 
12. Level your meat layer and add your mashed potatoes layer above the meat year and level it using a Spatula or use a fork to make a design according to your preference. 
13. Bake for 25 minutes or until the mashed potatoes layer turn golden. 
14. Enjoy!