• 4 Potatoes (3 shredded and 1 finely shredded, using a food processor)
• 1 Onion, finely chopped
• 1 Egg
•  4 tbsp All Purpose Flour
• 2 tbsp Corn Flour
• 1 tsp Black pepper, crushed
• Salt, as required 
• Eggs, brocolli, sausages to serve as sides

• 1 pack Spaghetti 
• 2 Onions, finely chopped
• 4 Garlic cloves, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Butter
• Salt, as required 
• 500 gms  minced meat
• 1 tsp freshly crushed Black Pepper
• 1/2 tsp Red Chilli Flakes
• 1/2 tsp Oregano
• 1 tsp Cumin
• 3/4 Cup Tomato Paste
• 1 cup Reserved Pasta Stock Water
•  2 tbsp Cream Cheese (Optional)
• 1 Chicken Stock Cube
• 2 tbsp Tomato Ketchup
• Parmesan Cheese and chopped Parsley Leaves, for garnishing

1. In a large pot, pour olive oil and add in the butter.
2. Next, add in the chopped onion and allow to cook until translucent.
3. Next add in finely chopped garlic and salt, as required.
4. Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
5. Break the meat using your wooden ladle.
6. Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
7. In a large pot, Cook the Spaghetti in salted water according to package instructions.
8. Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
9. Next add in your reserved stock water to make it even saucier.
10. Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.

• 6 Slices of White/ Milk bread
• 1 med Onion, chopped finely
• 2 Garlic cloves, chopped finely
• 1+1 tbsp Butter
• 150 gms Boneless Chicken
• Salt, as required
• 1/2 tsp Black Pepper Powder, crushed
• 1/2 Paprika/ Red chilli powder
• 1 tbsp All Purpose Flour
• 1/4 Cup Milk
• 2 tbsp Mayonnaise 
• 1 tbsp Tomato Paste
• 1/4 tsp Oregano
• 1/4 tsp Red chilli flakes
• Cheese Slices, as required 

1. In a pan, drop a tbsp of butter and add in your onion and garlic, chopped in the food processor.
2. Next, pulse your boneless chicken pieces in the same processor and mince the chicken.
3. Add the minced chicken to the onions and add salt as required.
4. Add spices like black pepper powder, paprika/ red chili powder.
5. Drop a piece of butter to the chicken add in your flour, give it a mix, reduce heat and pour in the milk, allow to cook on low heat.
6. Next, add in mayo and tomato paste, combine well.
7. Lastly add in oregano and red chili flakes.
   
   
   
8. Place the bread on a griller and add in your creamy chicken masala and place a cheese slice and place your other slice of bread, allow to grill.
9. Spread some butter and grill for a couple of minutes and your sandwich is ready to serve.
10. Slice the sandwich diagonally and enjoy with some ketchup.

• 1/3 cup Clarified Butter/ Ghee*
• 1 cup Powdered Sugar
• 1/4 Cup Vegetable oil*
• 1 tsp Vanilla Essence
• 2 Eggs
• 1 Cup All Purpose Flour
• 1 tsp Baking powder 
• 1/4 Cup Milk

1. In a bowl, add Ghee, vegetable oil and powdered sugar and mix well to form a creamy paste.
   
   
   
2. Next add in vanilla essence and add 1 egg at a time and mix well.
   
   
   
3. Next, place a sieve and add flour and baking powder and sieve carefully, mix well.
4. Finally, pour the milk and combine .
5. Now grease a loaf pan, or a cake pan with some cooking oil and place the butter pan and pour in your Ghee Cake batter.
   
   
   
6. Give the pan a couple of taps and bake in a wide pan (by placing a small steel bowl or trivet, preheated for 5- 10 minutes ) or in oven, (for oven 180 deg C). Bake for 35- 45 minutes, until skewer inserted comes out clean. 
   
   
   
7. After around 20 minutes of cooling, scrape the sides using a butter knife, and flip onto a board and remove the butter paper and flip, allow to cool completely.
8. Once the Ghee Cake cools down, slice the Ghee Cake into desired shape and enjoy with a cup of tea or coffee.

Malai Mutton Biryani

• 500 gms mutton
• 3 medium Onions, chopped
• 2 tbsp ginger garlic paste
• 7-8 green chillies, crushed
• 1 tsp ginger garlic paste
• 2 tbsp Yogurt
• Chopped coriander
• Chopped mInt
• 1 tsp Garam Masala
• 2 1/2 cups Basmati Rice, soaked and drained
• 2 tsp ghee (clarified butter)
• 1/4 Cup oil
• 1 tsp Shahi jeera
• Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
• 3 3/4 cups Water
• 3 tbsp Cream
• Squeezed Lemon
• Salt, as required
• Turmeric water/ milk (you may use saffron)

1. Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
2. Soak Basmati rice at least for 25- 30 mins.
3. In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
4. While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well. 
5. 
   
   
   
   
6. If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
7. Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
8. To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
9. Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour. 
10. Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.