• 500 gms Chicken pieces with bone
• 1 tsp Ginger Garlic paste
• 6-8 Kashmiri Dry Red Chillies
• 1 tbsp White Vinegar 
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 tbsp Gram Flour 
• 2 tbsp Corn Flour 
• 1 tsp Rock Salt* 
• 1 tbsp Lemon Juice 
• Coconut oil, for frying
• Curry leaves, for garnishing 

1. Soak the dry red Kashmiri Chillies in hot water for 10-15 minutes.
2. Next, grind them with Vinegar and make them to a coarse paste.
3. To the cleaned chicken, add ginger garlic paste, spice powders like turmeric powder, Kashmiri Chilli powder, Coriander powder, and Garam masala powder. 
4. Next add in your corn flour and gram flour, rock salt and lemon juice and combine everything well. 
5. Marinate at least for half an hour or overnight if possible. 
6. Deep fry the chicken pieces in coconut oil, make sure to add them when the oil is hot, on medium flame. 
7. Fry the chicken pieces for 15-20 minutes until all sides are fried well and crispy. 
   
   
   
   
   
   
8. Add in curry leaves, and fry them and drain them and add to the fried chicken. 
9. Serve them hot. 

• 300 gms Chicken Wings
• Salt, as required 
• 1/2 tsp Black pepper
• 1/2 tsp Garlic powder 
• 1 tbsp Soy sauce
• 1 Egg
• 2 tbsp Corn Flour 
• 1 tbsp All purpose flour/ maida
• 1 tbsp White Vinegar
• Vegetable oil, for frying 

• 1 tbsp Butter 
• 1- 2 Garlic, minced 
• 1/2 tsp Red Chilli Flakes 
• 1 tbsp Soy sauce
• 1 glass freshly squeezed OJ (Orange Juice)
• Red Pepper, sliced (optional)
• Orange Zest, a pinch 
• I tsp Corn Flour mixed in 2 tbsp water
• Salt, if required 
• 1 tsp Honey
• Spring onion, to garnish 
• Sesame Seeds, to garnish 

1. Marinate the chicken wings by adding salt, pepper, garlic powder, soy sauce, egg, corn Flour, all purpose Flour, and white vinegar. 
   
   
   
   
   
   
2. Allow to marinate at least for half an hour.
3. Fry the chicken wings, in the vegetable oil until golden for about 10-12 minutes in total (make sure not to flip the frying chicken wings immediately after you add them to the oil to fry, after around 4 minutes on. Medium low flame, check the side slowly and flip) 
   
   
   
4. To prepare the sauce, in a pan, add butter, and immediately add minced garlic, add soy sauce, red chilli flakes, OJ, sliced red pepper, orange zest and allow to come to a boil, now lower the flame and add in the corn flour slurry, mixing continuously, as you pour the slurry.
5. Finally, adjust seasonings as required and finally add in honey to balance out the flavors. 
   
   
   
6. Once the chicken has cooled slightly, re fry the chicken for 2-3 minutes to make it super crispy. 
7. When serving, toss the crispy fried chicken wings in the sauce and serve. Garnish with sesame seeds and spring onions. 
8. Enjoy hot with a plate of delicious fried rice ! 

• 1 cup Puzhungalari/ Par boiled rice, (soaked in steaming hot water for at least 4-5 hours) *
• Ari podi (like amis) / Rice flour, as required **
• 1/4 cup shredded Coconut 
• 1/2 of an Onion, chopped roughly 
• 1/2 tsp Fennel Seeds
• 1/4 tsp Garam Masala powder*
• 1 cup If using ari podi 
• Salt, as required 
• 250 gms Prawns, cleaned and deveined 
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 1 small Garlic, minced
• 1 tbsp Coconut oil
• Curry leaves 
• 1 medium Onion, sliced finely 

• 3/4 cup shredded coconut 
• 4-5 Shallots 
• 1/2 tsp Fennel seeds 
• 1 tsp Ginger garlic paste 
• 3 Green Chillies
• 1 tomato, chopped
• 1/4 tsp Turmeric powder 
• 2 tsp Kashmiri Chilli powder
• 1 tsp Coriander powder 
• 1 tsp Garam masala powder

• 2 tbsp Ghee 
• Curry leaves 
• 2-3 Shallots, finely sliced

1. In a mixer grinder, add the washed and soaked par boiled rice, coconut, onion, fennel seeds and garam masala, add a little amount of water to grind to paste.
2. Transfer the content to a bowl and add in rice flour as required to make it tight. (Enough to make balls and make dumplings)
   
   
   
3. Next, grease your hands with oil, take a small portion of the rice dough, as make tiny balls on the palm of your hand, roll it to make a small ball, and press gently in the middle to form a slight dent, similarly do all of the rice dough. ( ask someone to join along, as it’s fun and easier when someone tags along to make the tiny rotis)
   
   
   
   
   
4. You can either drop these little dumplings onto a foil sheet or a banana leaf.
5. Keep a steamer pot with water on the stove, once steam starts coming, place the foil or banana leaf with the dumplings.
6. Allow to steam cook for at least 20-25 minutes. 
7. Once cooked, transfer the dumplings to a heat proof bowl and sprinkle water, this helps the dumplings to separate from each other.
8. For the prawns version, marinate the prawns using minced garlic, turmeric powder, Kashmiri Chilli powder, and coconut oil. 
   
   
   
   
   
   
9. Fry them lightly in coconut oil and set aside.
10. Next sauté sliced onion in coconut oil and add salt as required. 
    
    
    
11. Add ginger garlic paste, once aromatic add in the green Chillies, chopped tomato, cover and allow to cook well until mushy. 
12. Next add in the spice powders , sauté for a couple of seconds.
13. Grind a paste that consists of shredded coconut, shallots and fennel seeds with little water. 
    
    
    
14. Add in the ground coconut paste and a little extra water***
    
    
    
15. Next add in the steamed rice dumplings, mix well. 
    
    
    
    
    
16. Add the fried prawns that was kept aside. 
17. Adjust water and salt as per needs. 
18. Finally garnish with a tadka from ghee, sliced shallots and curry leaves. Enjoy with a nice glass of black tea!

• If preparing beef, chicken or mutton, prepare the curry by pressure cooking onion, tomato, green Chilli, spices powders (for chicken and meat, make the coriander powder 3-4 tsp), salt as required and add little water and pressure cook ( make sure you don’t add too much water)
• Add the ground coconut paste and add in the tadka.
• *You may use whole spices too
• ** If using only ari podi (pathiri podi like Amis brand), 1 cup ari podi will yield quantity for 2 people. Add water as required, to make a soft (not too tight nor too loose) dough, that can be easily made into tiny balls.
• *** Don’t worry if the gravy looks very loose, as the Kakkaroti sits, the rice dumplings act as a gravy mopping agent, making the gravy thicker as it sits.

• Phyllo sheets/ Baklava sheets 
• 4-5 tbsp melted Butter

• 1/2 cup Sugar 
• A little more than 1/2 cup water
• 1 tbsp Lemon juice 

• 500 ml Full fat Milk
• 100 gm Paneer, preferably Malai Paneer
• 2-3 tbsp Almonds, Cashew and Pistachio Nuts crushed coarsely 
• 1/4 tsp Cardamom 
• 1 tbsp Rose Water 
• 3 tbsp Sugar

1. Cut the baklava sheet into half, smear the melted butter on one side, and crinkle the dough to form a thin crinkled sheet, now starting with the edge, begin rolling onwards till it forms the shape of a flower. Now place the baklava roses into the melted butter greased cupcake tin, smear the roses with melted butter using a pastry brush.

Chicken Reshmi Kabab 2.0

INGREDIENTS

• 700 gm Tender Chicken Breasts
• Salt (As Needed)
• 4 Green Chilies
• 1 Onion (Finely Chopped)
• 5 gm Green Coriander leaves 
• 35 gm Butter
• 2 Garlic Cloves
• 1 small piece Ginger (Chopped)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tsp Black Pepper Powder
• 1 tsp white pepper Powder
• ¼ tsp Red Chilli Flakes
• 2 tbsp Coconut Powder
• 1 2 tsp Cream
• Cooking Oil (As Needed)

Instructions:

1. First of all, take a Blender, add chicken (after removing excessive water with paper towels), Butter, White Pepper Powder, Salt, Black Pepper Powder, Green Coriander, Onion, Coconut Powder, Cream, Red Chilli Flakes, Coriander Crushed, Garam Masala Powder, Cumin Powder, Ginger, Garlic, Green Chili. Now Blend these all ingredients with chicken. And Keep it in the fridge for 30 Minutes.
   
   
   
   
   
   
   
2. Apply the oil at the hands, make kababs from the marinated chicken
3. Take a pan, add oil and fry the kababs lightly
4. Take oven tray and keep these kababs in this tray now oven bake for 10 minutes at 180 °C or grill them on a grill pan for 6 minutes on one side and flip and let it get done for 4 minutes on a medium-low flame. Serve Hot with creamy hummus and khubz.

Recipe Adapted from sooperchef.

• 3-4 Mushrooms*, sliced
• 1 egg
• 3 1/2 tsp Corn Flour (mixed with 3 tbsp water)
• 1/2 cup Carrot, chopped finely 
• 1/4 cup Spring onion, chopped finely 
• 150 gms Boneless Chicken, chopped finely 
• 8-10 pcs Prawns, peeled and deveined (chop few of them)
• 2 Garlic, freshly minced 
• Small piece Ginger, freshly minced 
• 2-3 tbsp Vegetable Oil
• 1 Chicken Cube / 1 cup Chicken broth
• 1-2 tbsp Soy Sauce 
• 1-2 tbsp Red Chilli Sauce
• 1 tsp White Pepper Powder
• 1 tsp Black Pepper, crushed 
• 1 tbsp Oyster Sauce, optional
• 3 1/2 - 4 cups Water 
• Salt, as required 
• Spring onion, chopped (to garnish)

1. In a heavy bottom pot, pour in the vegetable oil and add in the chicken pieces and the minced ginger and garlic and toss well until almost cooked. 
2. Next, add in the chopped prawns and whole prawns.
3. Add in your veggies like sliced mushrooms, finely chopped carrots.
4. After a couple of minutes of sautéing, add in the chicken cube and add in the sauces like soy sauce, red Chilli sauce and oyster sauce and spices like white pepper, black pepper. 
   
   
   
5. Pour in the water, close lid and allow to boil, once boiled, if froth is visible, skim it using a ladle.
6. Pour in the corn flour slurry, while stirring continuously. 
7. Add salt, if required, and sauces if necessary.
8. Finally pour in the beaten egg like a thin string and swirl while doing it, mix gently.
9. Garnish with the chopped spring onion and your 19B soup is ready to enjoy!

• 20 gms All purpose Flour
• 3 Eggs (separate the yolks from the whites)
• 25 ml Whole Milk 
• 1 tsp Vanilla Extract 
• 1/4 tsp Cinnamon powder 
• Salt, a pinch
• 125 ml whole Milk
• Puff pastry Sheets

• 85 ml Water
• 120 gm Sugar

1. Measure the flour and set aside. 
2. Depart the egg yolks from the whites and set aside. 
3. In a saucepan, pour in the 125 ml milk and add in the vanilla extract and allow to heat, until almost boiling.
4. In a bowl, add in the measured flour, cinnamon powder, and salt, mix using a whisk. Now gradually add in the 25 ml milk and combine without any lumps. 
5. Next add in the egg yolks and mix well.
6. In another saucepan, add the sugar and water and allow to come to a boil or until the sugar melts into the water and forms sugar syrup.
7. To the flour and milk slurry, add in the warm milk, whilst rigorously whisking (or else the eggs will get get lumpy and cooked).
8. Similarly add in the sugar syrup and whisk continuously while pouring the hot syrup. 
9. Preheat oven at 290 deg C or the highest temperature setting on your oven.
10. In a muffin pan, press the puff pastry sheets into the cavities without tearing them. Cut off the excess dough using an offset spatula.
    

    
    

    
    

    

    

    
    

    
    
11. Dip your fingers in cold water and press the inner sides of the tarts to keep the tarts cool when pouring the custard.
12. Fill the tart cups halfway through and bake them for around 10-12 minutes or until the top of the tarts get caramelized.
    
    
    
13. Enjoy warm with a cup of coffee! ☕️