1. Remove the label of the sweetened Condensed milk and place it in a pressure cooker with water that fills half the pressure cooker. Cook for 1 whistle and allow to simmer on low at least for 20 minutes. 
2. Allow the cooker to release its pressure on its own and allow the pressure cooker and its contents to cool down at leat for 4 hours. **

1. In a food processor, crush the biscuits with melted butter or in a zip lock bag pound the biscuits using a rolling pin. 
2. Now transfer the contents to a loose bottom pie dish and level using the back of a measuring cup. 
3. Allow to refrigerate for at least 10 minutes. 
4. Now whip the cream in a stand mixer or a hand held mixer, add in your vanilla essence and gradually add in your Icing sugar 1 tbsp at a time. 
5. Allow to whip well. Do not over beat. 
6. Now beat the dulce de Leche/Toffee in a bowl using a fork and spread the Toffee over the crushed biscuit layer. 
7. Now layer the sliced bananas in a sequence (like in the image). 
   
   
   
8. Spread the whipped cream, and level it using a spatula.
   
   
   
9. Finally grate the chocolate as garnish or dust some cocoa powder. 
10. Place in the refrigerator, allow to set. 

• *The steps to prepare dulce de Leche has been explained above. 
• ** I like to prepare the dulce de Leche the night before 
• I used a loose bottom pie pan, you may use a cheesecake pan too. 

Chole Masale/ Chana Masala

Ingredients :

Raw Spices:

Instructions :

• 3 medium potatoes (boiled and mashed, click here for the recipe) 
• 250 gms Chicken Breast 
• 2 tbsp Olive oil 
• 1tsp garlic paste
• Green, Red and Yellow Bell peppers/ Capsicum, sliced thinely
• 1/2 med Onion, sliced
• 3 tbsp Cream Cheese, salted or unsalted, optional 
• 1 tsp Fajita Seasoning mix (recipe below) 
• 1 tbsp butter
• 1 tbsp all purpose flour
• 1 cup full fat milk
• Handful of Mozzarella Cheese
• 1/2 tsp Red Chilli Flakes
• Chopped Coriander leaves 

• 1 tsp Chilli Powder 
• 1 tsp Paprika
• 1 tsp Garlic Powder 
• 1 tsp Cumin Powder 
• 1/2 tsp Oregano powder
• 1/4 tsp Black Pepper Powder 
• 1/4 tsp white Pepper Powder 
• 3/4 tsp salt

1. Prepare the Fajita Seasoning mix and marinade the chicken breast. 
2. Prepare Mashed potatoes and set aside (click here for the recipe). 
3. In a pan, pour the olive oil, add in your garlic paste and shallow fry the chicken pieces for 3-4 minutes on med high flame. 
4. Next, add in your slices onion and bell peppers. Sauté well, until lightly soft and it doesn't loose its crunch. Add salt as required. 
5. Prepare Bechamel sauce, in a deep non stick pan, add 1 tbsp butter and 1 heapful tbsp of flour, sauté on low. Switch off flame and pour your milk gently and mix vigorously, now turn on the heat and allow to thickem while mixing the sauce gently and add your cream cheese and mix well. Check for seasoning. 
6. Now layer your baking dish with the chicken Fajita layer, pour the prepared bechamel sauce. 
7. Top with scoops of mashed potato balls and Sprinkle a generous layer of shredded Mozzarella cheese, bake until the cheese has melted and oozing. 
8. Finally finish off with red chilli flakes. 
9. Garnish with chopped Coriander leaves. Dig in warm! 

Ingredients :

Instructions :

Notes:

• 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. 

• 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