• 500 gms mutton
• 1 large onion, sliced
• 1 1/2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 - 3 green chillies, slit (depending on spice level, I prefer less chillies as this dish isn't on the spicy side) 
• 1 large tomato, chopped 
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Red chilli powder 
• 1 tsp Garam masala powder 
• 8-10 cashews 
• 1 tbsp butter
• 1 tsp Kashmiri Red Chilli powder
• 1/2 cup milk
• 1 tbsp Tomato ketchup
• 1/4 tsp Garam masala
• 1/4 tsp dried Fenugreek leaves 
• 2 tbsp cream 

1. In a pressure cooler, add in a tbsp of oil and Sautee your onions until translucent. 
2. Now add in your ginger-garlic paste and green chillies. Saute for around 30 seconds. 
3. Next add in your chopped tomatoes and cahsews, Sautee. 
4. Add your spice powders - Turmeric powder, Kashmiri Red Chilli powder, and Garam masala. Sautee for a minute on simmer. 
5. Add in your cleaned mutton pieces and add salt as required. (around a tsp and 1/4)
6. Pour 1/2 cup water or until the mutton pieces are almost covered in water. 
7. After around 5-7 whistles (depending on the maturity of the meat), switch off and allow the pressure to release on its own. 
8. Once the pressure has released and you open the lid, fish out your mutton pieces and set aside. 
9. After allowing your curry to cool a bit, add the contents to a mixer grinder and grind to paste. 
10. Now into a steel skillet or casserole add in a tbsp of butter, and add in a tsp of Kashmiri Red Chilli powder for that extra deep color on the lowest heat setting. 
11. Immediately strain the ground paste using a steel strainer into the skillet or casserole and mix well. 
12. Pour in your milk to make your gravy thin but without losing its richness. 
13. Finish off with your garam masala and dried Fenugreek leaves. 
14. Add in your tomato ketchup or sugar for balancing. Check and adjust seasoning as required. 
15. Garnish with cream and Coriander leaves. 
16. Enjoy with ghee rice, chappathi or any rotis of your choice! 😋

• 4-5 cloves of garlic, chopped finely
• 1 inch piece of ginger, chopped finely
• 2 tbsp scallions, chopped
• 1-2 green chilies, slit or finely chopped
• 4 tbsp Cabbage, chopped
• 2 tbsp Carrot, chopped
• 2 tbsp Capsicum, chopped
• 1 tbsp Coriander leaves, finely chopped
• 5-6 White button mushrooms, chopped
• 3 tbsp sweet corn niblets
• 1 tbsp dark Soy sauce
• 1 tbsp Tomato Ketchup 
• 1 tbsp red Chilli sauce
• 1 tsp Black Pepper Powder 
• 1 tbsp White vinegar 
• 1 liter hot water/ fresh veg stock
• 2 tbsp arrowroot powder /corn flour 
• 1/2 block hakka Noodles boiled and golden fried

1. Boil your noodles, drain and fry your noodle to golden perfection. *
2. Into a large pot, drizzle in a couple of tbsp of olive oil or any flavorless vegetable oil. 
3. Add in your finely chopped garlic, ginger, scallions, and green chillies. Sauté for around 30 seconds. 
4. Add in your finely chopped veggies (carrot, Cabbage, Capsicum) Sautee for a couple of minutes. 
5. Next add in your chopped Coriander leaves and chopped Mushroom. 
6. Season with salt and finally add in your corn niblets. Mix well. 
7. Finally add in your sauces - soy sauce, tomato ketchup, red chilli sauce and black pepper. 
8. Finish off with a dash of vinegar and pour in your hot water or fresh vegetable stock. 
9. Make a slurry using the arrowroot powder and 1 tbsp water. Add in while mixing the soup vigorously. 
10. Allow to boil and thicken. Add in a handful of Crispy Fried noodles. Check for seasoning. 
11. Pour into a serving bowl and garnish with the Crispy Fried noodle and some chopped scallions. Enjoy! 

• 400 gms Cream Cheese, at room temperature *
• 1/2 cup granulated sugar
• 1 cup Whipping cream/ thick cream, cold
• 3 eggs
• 1 tsp Vanilla Extract 
• A little less than 1/4 cup Patent flour /All purpose flour (around 3 tbsp) 
• A pinch of salt to balance

1. Preheat your oven to 200°C. 
2. Grease your 7 inch cake pan with butter and line using a baking paper at least 2 inches wider than your pan size, so that your baking paper protrudes at least 2 inches outside the pan, as the cheesecake might puff up while baking. 
3. 
   
   
4. Repeat process with a second baking paper and make sure to tuck in the baking paper properly. 
5. Into a large bowl add in your room temperature cream cheese and beat using a stand mixer or a hand held electric mixer on medium for a minute or two until the cheese is smooth and creamy. 
   
   
   
6. Next add your sugar and whisk until completely dissolved. 
7. Now add in your eggs one at a time and scrape the sides of the bowl as you go. 
   
   
   
8. Next add in your heavy cream/ Whipping cream/thick cream and vanilla extract and whisk until combined for around 30 seconds. 
   
   
   
9. Slowly sift the flour into the batter and fold in gently using a spatula. Do not over mix, small lumps are totally fine. 
   

   

   
   
10. Finally, pour your cheesecake batter to your prepared pan. 
    
    
    
11. Now place your pan with cheesecake into your preheated oven and bake for around 40-45 minutes. Keep an eye after around 40 minutes, as the cheesecake happens to rise and fluff eventually. Even though there is no worries that the cake would burn, as it is meant to be burnt, but you want a slight jiggle to your cheesecake and the top has to be burnt completely. That is when you know your basque burnt cheesecake is done. 
12. Let it cool to room temperature for about an hour and remove from the pan. Slice and enjoy with fresh fruits/whipped cream etc**
13. Bon appétit! 

• If using a larger pan size, you might have to increase the cream cheese and the amount of sugar, as you don't want a flat cheesecake. 
• *I used Pinar Cream Cheese Tub you may use puck cream cheese tub etc (basically Unsalted cream cheese) 
• **Serving Suggestions: You may use fresh fruits, chocolate, caramel, whipped cream etc to top up which helps to bring out its flavors.
• You may store the cheesecake in your fridge for upto 3 days.
• I preferred it at room temperature.

• Frozen Kawan Tortilla Wraps
• 2 Omega eggs
• 1 tbsp finely chopped onion
• 1 tbsp finely chopped capsicum
• 1 tsp smoked paprika powder
• Salt as required
• 1 tbsp olive oil
• 2 tbsp Corn niblets
• 1 tbsp Sliced Black Olives 
• 1 tsp Chopped Jalapeños 
• Handful of Shredded Mozzarella Cheese
• 1 packet Oman Chips
• Chopped Coriander leaves. 

• 2 - 3 tbsp Mayonaise
• 2 tsp Tomato Ketchup
• 2 tsp Sriracha sauce/ hot sauce
• 1 tsp Tobasco sauce
• A squeeze of lemon juice
• 1/2 tsp Black Pepper Powder
• 1 tsp Smoked Paprika

1. In a bowl, prepare the sauce by mixing the ingredients mentioned below Dynamite sauce and set aside. 
2. Make an Omlette using chopped onions, capsicum, smoked paprika powder, and salt as required.
3. Place 1 Kawan Tortilla wrap right away and allow the Omlette to cook for around 2 minutes.
4. Now flip, and add in your defrosted corn niblets, sliced black olives, chopped jalapeños, shredded Mozzarella cheese, slightly crushed Oman chips and drizzle in your prepared sauce and finally garnish with chopped Coriander leaves.
5. Now carefully, roll the Tortilla wrap from one side to the other and press down so that the melted cheese allows the wrap to bind together.
6. Trasfer to a serving plate.
7. Cut into half and serve hot alongside your favorite sauce or the Dynamite sauce.

Regag - Emirati Flat bread 

Ingredients : (makes for 2 ppl, 2 servings each) 

Instructions :

Notes: