• 575 ml full fat fresh milk
• 1 pack vanilla dessert mix (pic inserted) 
• 4 tbsp Corn Flour + 3 tbsp milk
• 1/4 cup Condensed milk
• 1 cup cut fresh fruits **
• 1/2 cup dry fruits, chopped (dry Fig, dates etc)
• 1/4 cup nuts, chopped

1. In a saucepan (not steel, heavy bottom) , pour milk and the contents of the sachet and mix well.
2. Before the mix comes to a boil add in your corn flour slurry (corn flour mixed in milk) while stirring constantly.
3. Now once the mix comes to a boil, switch off the flame and add in your Condensed milk. Stir well.
4. Now transfer to a bowl and allow to cool.
5. Once almost cool, place a cling wrap touching the upper layer of the custard, so that a thin layer doesn't form in the top. 
6. Allow to refrigerate at least for 3 hours or more depending on the consistency of the custard after 3 hrs. *
7. Once the custard is set, hand whisk the custard well until you see no more lumps and then add in your fruits, dry fruits and nuts. 
8. Mix well. 
9. To decorate your serving bowl/glass, pour some hersheys strawberry syrup in your serving bowl/glass and add your prepared fruit salad to your decorated bowl.

Ingredients :

Blondies:

Butterscotch sauce :

Instructions:

Notes :

• 1 tbsp butter/ oil 
• 2 eggs
• 1 onion chopped finely 
• 1 small potato cubed (peeling the skin is optional) 
• 1 tomato chopped finely
• Salt and pepper 
• 1/4 tsp Garam masala (optional) 
• 1/4 tsp Kashmiri Red Chilli Powder (optional) 
• Red Chilli Flakes/green chilli for garnish

1. In a small Omlette pan, drop a piece of butter and saute your potatoes and allow to cook well and crisp up on the outsides. 
2. Add salt and pepper to taste. 
3. Next add in your chopped onions and add salt. 
4. Now add in your tomatoes, add salt and pepper to taste, close the lid and allow to cook for 1 minute. 
5. Open the lid and mix well and allow the tomato to caramelize well. 
6. Finally add in your chilli powder and Garam masala (this is an optional step). 
7. Saute well. Spread the veggies and crack in 2 eggs and allow to cook depending on the consistency you like you eggs, I did my eggs for around 4-5 minutes. *
8. Add in salt, pepper and red chilli flakes /slit green chillies according to your choice. 
9. Your easy peesy Afghani Omlette is ready to serve! 😍 

1. Do not add the Garam masala and red chilli powder if preparing for the first time. The authentic Omlette without additions is the best. 
2. Egg cooking directions:
3. 3-4 minutes runny yolk
4. 4-5 minutes semi cooked yolk
5. 5-7 minutes yolk cooked well. 

• 1kg chicken
• 3 glass Basmati rice
• 1 large onion
• 3 tbsp ginger garlic paste (6 cloves garlic and 1 inch ginger) 
• 1/2 small green Capsicum, chopped finely
• 2 cinnamon sticks
• 2 Cardamom
• 1 Clove
• 3 tsp Arabic Masala Powder *
• 1 tsp Black Pepper Powder 
• Salt, as required 
• 1 large potato, sliced
• 1 aubergine/eggplant, sliced 
• 1 carrot, sliced
• 1 non ripe tomato, sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3 cups Basmati rice (preferably soaked for 30 minutes before cooking for longer grains) 
• 4 1/2 cups water
• 4 tbsp tomato paste 
• 1 tsp arabic masala powder
• 1 tsp Black pepper
• 1 tbsp oil
• 4 tbsp water 

1. In a large casserole, pour some oil and ghee and add in your chopped onions, add salt and cook until translucent. 
2. Next add in your chopped Capsicum, ginger garlic paste and saute well until raw smell disappears. 
3. Next place in your chicken pieces, sprinkle the arabic spices masala, add in salt and pepper * and Turmeric if required. 
4. Pour in water. 
5. Close the lid and allow for the chicken to cook well for around 20-25 minutes. 
6. Whislt the chicken gets done, fry each of your chopped vegetables in batches and set them aside. Sprinkle salt over the fried veggies. 
   
   
   
7. Once done, drain the chicken pieces, reserve 1/2 cup of stock and set aside. 
8. Now in the chicken broth, add in your cleaned, soaked and drained rice, add salt as required and cook on low for around 10 minutes. (the rice will cook completely once layered and cooked on low) 
9. To prepare the tomato gravy for the rice, in a small pan, add your tomato paste, salt, pepper, arabic masala powder, oil and water and allow to come to a boil. 
10. Once done, mix it into the cooked rice. 
11. Now let's assemble and layer the Maqluba. Into your large casserole, start by adding your fried potatoes as the base and building up with any of the fried veggies. 
12. Layer your cooked chicken pieces. 
13. Next add a layer of cooked rice mixed with the tomato gravy. 
14. And add any leftover veggies and finish off with a layer of rice and gently run the back off your spatula over the rice (do not press) and pour the reserved chicken stock, close lid and allow to cook for at least 20-25 minutes. 
15. Now for the moment of reveal, place a rice platter or a large plate over the casserole and flip the casserole carefully and tap around the casserole using a wooden spoon, so that all remains of the Maqluba falls into the plate. 
16. Carefully remove the casserole slowly, so that the layers remain intact and you get to witness a beautiful Maqluba.