• 2 eggs
• Salt, as required
• Freshly cracked black pepper 
• 2 tbsps butter 
• 1 small Onion, finely chopped
• 1 small Garlic clove, minced
• 6-7 white/ brown button mushrooms
• 1 tbsp Water, to wet the mushrooms
• 1 tbsp Heavy cream/ fresh cream
• 1 Cheese slice
• Steamed veggies

1. Crack 2 eggs in a bowl, add salt and freshly cracked pepper and whisk well.
2. In a small fry pan, add a tablespoon of butter and swirl the pan, add in the finely chopped onions and sauté well. Add in the minced garlic.
3. Now add in the sliced mushrooms and wet the mushrooms with water and salt and pepper, as required.
4. Now por the heavy cream and allow the sauce to thicken. Transfer to another bowl.
5. Wipe the fry pan with a kitchen towel and add in butter and pour the whisked eggs. Pull from the sides, so that all the eggs cook well.
6. Add in the mushroom filling and the cheese slice and flip over one side of the omelette over the mushroom filling and serve hot with your side of steamed veggies.

Eid al Adha special 

Lamb chops biryani

Ingredients: (Serves 3-4 people)

Rice:

Instructions:

Ingredients:

Soaking milk:

Cheesecake layer:

Instructions:

• 1/2 kg Blue Crab, cleaned and precooked (with 1/2 glass water, 2 tsp Kashmiri Chilli powder, 1/4 tsp Turmeric powder and salt for 7-8 minutes, lid on)
• 1 medium onion, sliced 
• 1 large Tomato, chopped
• 2 cloves Garlic, pounded
• 1 small piece Ginger, pounded 
• Green chilli (optional)
• 2-3 tbsp Coconut oil
• Curry leaves
• 1 tsp Kashmiri Chilli powder 
• 1 tsp Coriander powder
• 1/4 tsp Garam Masala powder 
• Coriander leaves, chopped
• 1 tbsp Raw Coconut oil

1. In a pot, cook the crab as mentioned above and set aside.
2. In a frypan, pour coconut oil, add the sliced onion, salt, curry leaves and sauté until translucent, add the pounded ginger garlic, sauté until raw aroma disappears. 
3. Next add the chopped tomatoes, sauté and cover with the lid and allow to get mushy.
4. Keep the flame on low and add the spice powder and sauté. 
5. Now add in the crab stock water and allow the gravy to reduce a little, add salt if required.
6. Add in the crab and mix and cook covered for 2-3 minutes. Switch off the flame.
7. Finally pour some raw coconut oil and garnish with freshly chopped coriander leaves. 

• 150 gms boneless chicken
• 1/2 cup water
• Salt, as required 
• 1/2 tsp White Pepper Powder
• Cabbage, sliced thinly 
• Carrot, grated
• Coriander leaves, handful, chopped finely
• 1- 2 tbsp Mayonnaise 
• 2 tbsp Cream (thick/fresh)
• 1 tbsp Worcestershire sauce, optional 
• Mozzarella Cheese, use generously
• Butter, to spread on bread slices

1. Cover and cook the cleaned chicken in water, salt and white pepper powder. 
2. After around 5-7 minutes, check the doneness of the chicken and transfer to a bowl and using two forks, pull the chicken.
   
   
   
3. Slice up some cabbage, add some grated carrot, and other veggies of your choice, and the hero ingredient, chopped coriander leaves!
   
   
   
4. Add in Mayo, thick cream, Worcestershire sauce, mozzarella cheese, and combine everything well. 
   
   
   
5. Spread butter on one side of each bread slice and place the filling on the side without the butter.
6. Toast the sandwich and slice and serve! You are ready to enjoy it with a good cuppa coffee or tea! And makes a great lunchbox idea too! 😋 
   I
   
   

• Dosa Batter (comment below if you want the recipe)
• 1-2 tbsp butter
• 1 tsp Kashmiri Red Chilli powder
• 1/4 tsp Garam Masala
• 2-3 tsps Onions, chopped
• 2-3 tsp tomatoes, chopped
• Capsicum, sliced
• Coriander leaves, chopped
• Spring onion, chopped
• 4-5 Paneer Cubes
• Salt, as required 
• 1 tbsp Homemade Szechuan Sauce
• 1 tsp Tomato Ketchup
• Shredded Mozzarella Cheese
• Spring Onion, to garnish

1. Pour a ladleful of Dosa batter and swirl the ladle to get a thin crepe.
2. Once slightly cooked, add a blop of butter and spread the butter evenly.
3. Now add the spice powder like Kashmiri red chilli powder, garam masala powder and the chopped veggies, and herbs and crumble the paneer cubes and add to the masala and salt as required and mix gently.
4. Add sauces like Szechuan sauce and tomato ketchup and cook covered using a small bowl for around a minute.
5. Spread the half cooked masala evenly over the Dosa and sprinkle the shredded mozzarella cheese.
   
   
   
6. Once the cheese has melted, transfer the Dosa to a cutting board and slice into 4 thin strips and roll the strips and place on your plating dish 
   
   
   
7. Garnish with mozzarella cheese and chopped spring onion.
8. Enjoy it immediately! 

• 6 dry red chilli, soaked in 1/2 cup hot water for 15 minutes
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely choppee
• 1 tbsp Soy sauce
• 2 tsp brown sugar
• 1 tsp vinegar
• 1 tbsp Tomato Ketchup
• 2 tbsp vegetable oil
• Salt, as required 
• Water used for soaking chillies

1. Soak your dried red chillies in 1/2 cup water. 
2. Boil your chillies well, until chillies look tender. 
3. Take out chillies and grind to a form a paste, reserve the water used to boil the chillies. 
4. In a pan, pour oil, and Sautee ginger garlic on lowest heat without browning. 
5. Add in your ground red chillies, brown sugar, ketchup, vinegar, soy sauce and salt, sauté for a couple of minutes, add in your reserved water used to boil chillies and allow to boil until oil separates. 
   
   
   
6. Use instantly or store in the refrigerator for upto 2 months. 

• 2-3 Fish, butterfly cut (I used Sultan Ibrahim fish here)
• Mint Leaves (handful)
• Curry leaves (2 sprigs)
• Coriander leaves including roots (handful)
• 2 Shallots 
• 1 inch piece Ginger
• 2-3 Garlic cloves
• 2 Green chillies (increase as per your preference )
• 1 tbsp Lemon Juice
• 1/2 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
• 1 tsp Whole Black Pepper
• 1/4 tsp Turmeric powder
• Salt, as required
• 2 tbsp Coconut oil
• Red Chilli flakes, optional

1. In a small mixer grinder, add all the ingredients except for red chilli flakes 
2. Add the red chilli flakes (optional, adding it just for a pop of color) to the marinade and rub the marinade to the butterfly cut fish and allow the fish to marinate at least for 30 minutes.
   
   
   
3. Grill the fish for around 6 minutes each side and no more.
4. Enjoy with sides of your choice, I had the grilled fish with Rice Pilaf and garlic mayo! I usually like roasted potatoes / veggies for sides.