• 2 tbsp Unsalted butter, melted
• 2 tsp espresso/coffee granules
• 2 tsp cocoa powder
• 1/4 cup light brown sugar
• 100 gms semi sweet chocolate chips

• 2 1/2 cups self raising flour
• 2 tbsp sugar
• 1/4 tsp salt
• 100 gms butter, melted 
• 1 tsp vanilla bean paste/vanilla essence
• 2 egg yolks
• 200 ml milk

• 2 tbsp warm water
• 1 tsp coffee /espresso powder
• 2 Kiri cream cheese cubes, at room temperature 
• 2-3 tbsp Icing sugar
• 1 tbsp room temperature butter

1. In a bowl, combine your filling by mixing melted butter, coffee granules, cocoa powder, brown sugar and chocolate. Set aside. 
2. Prepare your dough by mixing your dry ingredients first - self raising flour, salt, sugar. 
3. In a saupan, melt your butter and allow to cool slightly, now add in your milk and the egg yolk sand vanilla bean paste, whisk until combined. 
4. Make a well in the dry ingredients and pour in your wet ingredients and knead everything together to form a smooth dough. I'd suggest to set the dough aside for 5 minutes for better elasticity of dough. 
5. Sprinkle flour over your work surface and place your dough on it. Roll your dough to a rectangle. 
6. Spread the filling, make sure it reaches every nook and corner and roll tightly starting from the long edge of the rectangle. 
   
   
   
7. Preheat your oven to 180 deg C and prepare your pan by greasing it with butter. 
8. Cut the prepared log into 9 equal pieces and smash with your inner palm and place the rolls in your pan starting from the inside and fill it up. 
   
   
   
9. Brush the rolls with milk and bake for around 30- 35 minutes, once the rolls turn golden. 
   
   
   
10. Allow the rolls to cool in the pan itself, by placing your hot pan on a cooling rack. 
    
    
    
11. To prepare the Icing add all your ingredients under Icing in a blender and blend well. This will will give you a semi liquid Icing without any lumps. 
12. Drizzle the Icing all over the cooled swirls. 
    
    
    
13. And they are ready! 

• 2 large onions, thinly sliced
• 350 grams chicken breast, cubed or sliced
• 1/2 tsp Ginger-garlic paste
• 1 tsp lemon juice 
• 1/4 Turmeric powder
• 1 + 1/2 tsp Kashmiri Red chilli powder
• 2 green chillies, chopped
• 3-4 sprigs of curry leaves, chopped
• Chopped Coriander leaves 
• 1/4 tsp pepper powder
• 1/4 tsp cumin powder 
• 1/4 Garam masala powder
• 1 tsp Paprika and or Amchur powder (optional) 
• 1 egg
• 3 tbsp Corn flour
• 3 tbsp Rice flour

1. In a bowl, add in your cut pieces of chicken breast, add ginger garlic paste, salt, lemon juice, Turmeric powder and Chilli powder. **
2. Now add in your sliced onions and your greens (green chilli, Coriander leaves, and curry leaves). 
3. Now add in all your powders - cumin, pepper, Garam masala, paprika (optional), and Kashmiri Red Chilli powder and mix. Drop in an egg and mix well. 
4. Finally add in your corn flour and rice flour and toss well to coat. 
5. Scoop into medium hot oil and fry for 3 minutes each side and until golden brown and crisp. *

• 1 pack Savoiardi Biscuits
• 5 Kiri Cream Cheese Cubes*
• 3 tbsp Icing sugar 
• 200 ml hot water
• 1 tsp instant coffee powder 
• 1 tsp Vanilla Essence 
• 1/4 cup Cocoa powder
• 3 tbsp Nutella
• 2 tbsp Milk Chocolate, melted 
• 1 tbsp butter

• 2 Sachets Dream Whip
• 1/2 cup cold milk 
• 1/2 cup cold coconut milk (tin/fresh) + reserve 1/4 cup for biscuits 
• 200 gm thick cream/ heavy cream
• 4 tbsp Condensed milk
• 20-22 Lotus Biscoff biscuits/ any of your choiche
• 2-3 tbsp Lotus Biscoff spread 
• Toasted coconut/ dessicated coconut for garnish.

1. Whip up your dream whip sachets with milk and coconut milk.
2. And fold in your thick cream and Condensed milk.
3. Now to a flat bottom dish place your biscuits aligned and pour some of your reserved warm coconut milk*. 
4. Now drop in your prepared coconut cream and spread out evenly using a spatula. And refrigerate for at least half an hour. 
5. Finally garnish with some lotus biscoff spread or Sprinkle toasted coconut and/ dessicated coconut. 
6. Refrigerate and enjoy! 😍 

Instant Chicken Tandoori Bows

Ingredients :

Chicken Marination:

For the sauce:

Instructions:

• 1 tsp Active dried yeast
• 1 tsp sugar
• 1/4 lukewarm watee
• 2 cups all purpose flour
• 1 1/2 tsp sugar 
• Salt, as required
• 1 cup lukewarm milk
• 2 tbsp butter
• White sesame seeds

• 500 gms chicken breast
•  2 tbsp yogurt
• 1 tbsp olive oil 
• 1 tbsp tomato ketchup
• 1 tsp white vinegar
• 4 tsp Kashmiri Red chilli powder 
• 1/4 tsp cardamom powder
• 1 tsp cumin powder
• 1 tsp Coriander Powder 
• 1 tsp Garlic Powder 
• 1 tsp white pepper powder
• 1 tsp Black pepper powder 
• 1 tsp paprika 
• A pinch of Oregano
• Salt as required 

• 1 1/4 cup water
• 1/2 cup corn flour/ corn starch
• 1 cup yogurt
• 3 garlic pods
• 1/2 cup oil 
• 1 tsp lemon
• Salt as required 

• Chopped Lettuce 
• Tomatoes, sliced
• Jalapeños 
• Hot sauce (optional) 

1. In a bowl, pour in the lukewarm water and add in your active dried yeast and sugar, mix gently and place a lid and set aside. 
2. In a stand mixer place your dough hook, or use a mixing bowl and add in your flour, a pinch of sugar and salt as required. Mix gently to combine. 
3. Now keeping the speed setting of your stand mixer on low, gradually add in your activated yeast and add in lukewarm milk until the dough turns soft and non sticky to touch. (make sure to make a very tight or lose dough) 
4. Finally add in your room temperature butter to the dough and knead well. 
5. Allow the dough to proof by placing the dough in a warm area for 1 hour. Once double the size, gently give the dough a slight knead and make medium sized balls and place them on your baking pan/tray lined with a baking paper, place the balls spaced out and allow to proof again. *
6. Once proofed, apply milk and sprinkle white sesame seeds on top of the sliders, bake the sliders at 180 deg C for 20 minutes or until it bakes well and the top of the sliders brown slightly. 
7. Allow the sliders to cool well before you slice the sliders horizontally using a bread knife. *
   
   
   
   
   
   
   
   
   
   
   
   
   
   
8. To prepare your no egg garlic sauce/thoum, in a sauce pan, pour your water and add your corn flour, give it a mix and place on flame. 
9. Once the mixture starts bubbling, set aside to cool. 
10. Once cool, the mixture hardens, now in a blender/grinder, add your hardened corn flour, yogurt, garlic cloves, oil and salt as required. 
11. To prepare the shawarma chicken, mix all the ingredients under chicken shawarma and spread well on the chicken, you may either roast* in the oven or fry in a fry pan.
    
    
    
12. Apply your thoum/garlic sauce on both sides of the slider and place your chopped Lettuce, sliced tomatoes, and add in your jalapeños now place your cooked chicken and place the slider's top half smeared un garlic paste over it. 
    
    
    
13. Pull apart your shawarma chicken sliders and enjoy!