• 150 gms Boneless Chicken 
• 1 tsp White pepper 
• 1 tsp Paprika powder/ Red Chilli powder 
• 1/4 tsp Garlic powder
• Salt
• Olive oil- to shallow fry the chicken 
• 1 tbsp Butter
• 1 tbsp Flour
• 1/4-1/2 cup Milk
• 1/4 tsp Red Chilli Flakes
• 1/4 tsp Oregano
• 1/4 cup Capsicum, chopped finely (optional)
• 1 tbsp Black Olives, sliced (optional)
• 2 tbsp Tomato Ketchup 
• Mozzarella Cheese
• Egg whites 
• Bread Crumbs 
• Vegetable Oil for frying

1. Marinate the chicken pieces with white pepper, garlic powder, paprika powder and salt and shallow fry in olive oil no more than 5 minutes and set aside and chop with finely once cooled. 
   
   
   
2. In to the same pan, add a butter slice, sauté the flour and switch off the flame and pour the milk little by little, whilst stirring constantly. 
3. Into the bechamel/ white sauce, add your chilli flakes, Oregano, White pepper powder and salt. 
4. Chop up the chicken pieces and add the chicken to the prepared sauce. 
5. Next add in your capsicum, olives and tomato ketchup.
6. Onto a clean counter top, place your risen dough and make small balls from it and flatten using a rolling pin and add in the thickened filling and Mozzarella Cheese and roll into balls and remove the excess dough if necessary.
7. Finally dip and roll the ball in egg whites and coat in bread crumbs.
   
   
   
8. 
   
   
   Fry in a deep curved wok (to get the pizza bombs cooked thoroughly). - Make sure the flame is not too high or too low. 
9. Enjoy with some ketchup! 

• 10 Bread slices
• 150 gms Boneless Chicken
• 1/2 Onion 
• 1/2 Tomato 
• Coriander leaves
• 1/2 tsp Garlic paste
• 1/2 tsp Black pepper, crushed
• 1/4 tsp Red Chilli Flakes
• 1/2 tsp Cumin powder
• 1 tsp Kashmiri Chilli powder
• Salt, as required 
• 1 tsp Tomato paste 
• 1 tbsp Olive oil
• Water to flatten the bread 
• Oil, to spray 

• 1 tsp Tahini 
• 1 tbsp Yogurt 
• 1 tbsp Mayo 
• 1/4 tsp Garlic paste
• Salt, a pinch 

1. Into a mixer grinder, add the chicken, veggies and spices, olive oil and salt and grind to a paste. 
   
   
   
2. Trim the edges of your bread, dampen the bread slices with water and flatten using a rod, and place the chicken filling of Arayes onto the middle of the bread. 
   
   
   
3. Next, make 3-4 slits on both sides of the bread and braid the slits, one after the other ( the minced chicken acts as a sticking agent) 
4. Place the prepared braided Arayes on a baking sheet and spray a bit of oil and air fry on 180 deg for 20 minutes and golden. 
   
   
   
   
   
   
   
   
   
   
5. Combine all the ingredients under the dip and serve hot alongside the dip. Enjoy!! 
   
   
   
   
   
   
   
   

Cheesy Tender Chicken Fritters

Game up your winter tea time with these finger-licking munchies! Let's move on to the ingredients :

• 2 Tender Chicken breasts (250-300 gms approx) 
• 1 large egg
• 2 Tbsp of All-Purpose Flour
• 3 tbsp Cornflour
• 1 Small Clove garlic, minced
• 3 tbsp Mayonaise 
• 3/4 cup/ 150 gm Mozzarella Cheese
• 1 tsp Cajun (optional) 
• Chopped dill leaves (optional) 
• Salt, as required 
• 1 tsp Crushed Pepper
• 1/4 red chili flakes 
• 2 tbsp extra virgin olive oil

Ingredients for the dip:

• 4 tbsp Mayonaise 
• 1 small garlic clove, minced
• Pepper
• Salt, if required 

Instructions :

1. Using a sharp knife dice the chicken breasts into small cubes. (as shown in the picture) 
   
   
   
   
   
   
   
2. In a bowl, crack the egg, drop in the Mayonaise, Mozzarella and all other spices and herbs and salt and mix well, no need to set aside. 
3.  
   
   
4. Heat a non stick skillet and pour the olive oil and drop heaped tablespoon full at a time of the chicken mixture and flatten the fritter with the back of your spoon or use your hands like I did to flatten it. 
   
   
   
   
   
   
   
   
5. Cook on medium low heat for 3-4 minutes and flip and cook for another 3-4 minutes. 
6. For the dip, combine all the ingredients given under the ingredients of the dip and enjoy! 

• 1 1/2 cups Lukewarm Water
• 1 tbsp instant Yeast
• 1 tbsp Sugar
• 2 cups All purpose Flour 
• 2 tbsp Corn Flour 
• 2 tbsp Milk powder (optional)
• 1/4 tsp Salt
• 1 tbsp Oil 
• Water
• Vegetable oil, for frying
• Sesame seeds for garnishing 

1. In a bowl, combine the warm water, yeast and sugar. 
2. To this, add in all the ingredients except for oil and mix and combine well using a whisk. 
3. Now add in the oil and mix. Now, cover and set aside for an hour allow to rise.
   
   
   
4. After one hour, wet your fingers with water and take a tiny bit of the batter with all your fingers and drop into hot oil. (The water helps the batter to slide off your fingers easily)
   
   
   
5. Fry the dumplings until golden brown. 
6. Top off with date syrup, honey or date syrup and garnish with sesame seeds. Enjoy! 

• 360 ml Buttermilk/ Laban
• 1 tbsp, cleaned White Rice/ pachari
• 2-3 Shallots
• 1/4 cup shredded coconut 
• Salt
• Curry leaves

1. In a mixer grinder add in all the ingredients except for salt and curry leaves.
2. Grind to paste and pour the buttermilk mix to an deep earthen pot. 
3. Now keep the earthen pot over medium flame and keep stirring, till the moru/ buttermilk starts thickening from the sides. (Make sure you don’t stop scraping the bottom of the pot and mixing simultaneously, as the moru or buttermilk can easily get burnt) 
4. Finally add in salt as required and curry leaves, mix well and switch off the flame. ( Make sure not to allow the buttermilk to boil, or else it might curdle)
5. Serve moru kachiyathu with rice and your favorite sides like thora manga, varavu, and fish fry. Ahh! Wholesome food ❤️

• 250 gms Boneless Tender Chicken, cut into tiny cubes
• 1 medium Onion, chopped finely
• 1/4 of a Capsicum, chopped finely
• 1 tsp Ginger Garlic paste 
• Spring onion, chopped
• 1/2 tsp Garlic paste
• 1/4 tsp Turmeric paste 
• 1 tsp Kashmiri Chilli powder
• 1/4 + 1/4 tsp Black pepper, crushed
• A little less than 1/4 tsp Red Chilli flakes
• 1 + 1/2 tsp Soy Sauce
• 1 tbsp Ketchup
• 1 tsp Corn Flour
• Salt, if required 
• Samosa sheets
• Flour paste
• Oil, for frying

1. Marinate the chicken cubes in garlic paste turmeric, Kashmiri Chili powder, black pepper, red chilli flakes, soy sauce, and salt(if required).
   
   
   
2. In a fry pan, pour 2 tbsp oil and fry the chicken and break the chicken pieces into smaller sizes using your mixing spatula and transfer to a bowl.
   
   
   
3. Next, in the same pan, add a tbsp of oil and sauté the ginger garlic paste, chopped onion, once translucent add in the chopped capsicum, chopped spring onion, and add in the fried chicken pieces.
   
   
   
4. Finally add in the black pepper powder, soy sauce, and ketchup.
5. Sauté everything well, now add in the corn flour and cook everything well. 
6. Now fill the samosas using the above filling and fry until golden and crispy. 
   
   
   
   
   
   
   
   
   

• 150 gms Boneless Chicken 
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Chilli removed

• Coconut oil
• 1 Onion, chopped finely
• Curry leaves, chopped
• Salt, as required 
• 1 small Green Chili
• 1 tsp Ginger Garlic paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Chilli powder
• 1/4 tsp Garam Masala
• 1/2 tsp Ghee 
• Hard Boiled Eggs 

• 1 Egg 
• Coriander, leaves chopped
• 1 tbsp Milk
• 1/2 tsp Ghee

1. Marinate the chicken in turmeric powder, chilli powder and salt and boil the chicken for 7-8 minutes, once cooked and cooled slightly shred and set aside.
2. Pour the coconut oil in a pan and add the finely chopped onion, chopped curry leaves, salt as required and sauté until translucent.
3. Next add the ginger garlic paste and a dash of leftover chicken stock water (optional).
4. Next add in the turmeric powder, red chilli powder, garam masala powder, sauté for a minute.
5. Next add in the shredded chicken and add the ghee and mix well. 
   
   
   
6. Boil eggs to hard boiled, peel the eggs and set aside.
7. Cut the eggs into quarters. 
8. Using a paring knife, score the underside of the bun by deeply and carefully cutting and removing the bread and crumbs inside and set aside. 
9. Now stuff the buns with the chicken masala and add the quarter eggs and dampen the removed bread and crumbs and flatten and attach and press to cover the masala and eggs. 
10. Now prepare an egg wash of chopped coriander leaves, a dash of milk and ghee and whisk well. 
11. In a airfryer safe cake tin, line the tin with parchment or baking paper and place the stuffed buns, now smear the egg wash on the buns and airfry at 170 deg C for 5 minutes and brush little ghee over the buns and airfry again for 5 minutes, remove from airfryer and consume after 10 minutes.

• 1/2 Cup water
• 5 tbsp Xtra Virgin Olive Oil/ 1/4 cup Vegetable oil
• 1 1/2 cup All Purpose Flour
• 1 tbsp Sugar
• 1 tsp Instant Yeast
• 1/2 tsp Salt

• 1 tbsp Tomato paste 
• 3-4 tbsp Tomato Ketchup
• A dash of Oregano
• Emmental Cheese, shredded

1. In a bowl, mix together the lukewarm water, olive oil, sugar and salt.
2. In another bowl, combine the yeast and all purpose flour, and gradually add the water mixed with olive oil, salt, and sugar.
3. Mix together to form a dough and knead well. 
4. In a greased bowl, place the dough and cover with a cloth or cling wrap and keep the bowl in a warm place.
5. Allow to rise for 60-90 minutes.
6. Make the sauce by mixing the tomato paste, tomato ketchup and oregano. 
7. Place small balls and using a roller, flatten into small thin discs (they will rise when baking/ airfrying), smear the prepared sauce and finally sprinkle some shredded Emmental Cheese generously.
   
   
   
8. Bake or airfry in a preheated oven at 170 deg C for 10-15 minutes or until the pizza bread just bakes and the cheese melts. 
   
   
   
9.  Your Caesar style mini pizza are ready!  

• 2 medium sized potatoes, cubed, boiled with salt and mashed
• 1 Potato (sliced to make sticks)/ Frozen French fries
• 200 gms Boneless Chicken, boiled with salt, pepper and Turmeric powder
• Few florets of Cauliflower, chopped finely
• 1/2 Onion, minced
• 2 Garlic, small, minced
• 1 very small piece Ginger, minced
• Green chillies (optional)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Kashmir Chilli powder
• 1 tsp Ghee/ clarified butter
• 1/4 tsp Garam masala
• Mozzarella Cheese, cubes/ shredded

• Egg, whisked with salt and pepper
• Bread crumbs+Oats+Corn flakes *

1. In a pan pour some oil and add in the finely chopped/ minced Onion, ginger garlic and saute until translucent and aromatic.
2. Next add in the finely chopped Cauliflower and add salt as required.
3. Next add in the shredded chicken and the spices mentioned above.
4. Finish off with ghee and garam masala.
5. Add in the Mashed potatoes and combine well.
   
   
   
6. Sprinkle salt on the potato sticks.
7. Once the potato chicken mix has slightly cooled, make small balls out of it, using your index finger , make a small dent and add the small cheese cube and make a ball.
8. Next push in a potato stick and press well to form a shape of drumstick.
   
   
   
9. Next, coat the drumsticks in the egg wash and coat in the bread crumbs mix.
   
   
   
   
   
   
   

   

   
   
   
   
10. Fry on high, until golden (be careful not to burn them).
    
    
    
11. Enjoy warm (for the cheesy texture) with a hot cup of chai!