• 500 gms Boneless Chicken, cubed
• 2 cloves of Garlic
• 1 small piece of Ginger
• 1 small Green Chilli 
• 2 tbsp Tomato paste
• 1 tbsp Cream
• 3 tsp Kashmiri Chilli powder
• 1/4 tsp Garam Masala powder
• Dried Fenugreek leaves, a pinch 
• 1/2 tsp Black pepper powder
• 1 tsp Honey
• 1 tsp Lemon juice
• Salt, as required 
• 1-2 tbsp Melted Butter
• Kashmiri Chicken powder, if required 
• Coriander leaves, chopped
• Wooden skewer, soaked in water for 15-20 minutes

1. In a small grinder, grind all the ingredients except for lemon juice, butter and coriander leaves.
2. In a bowl, add in the cubed boneless chicken and add in the masala paste and combine with some lemon juice, melted butter and chopped coriander leaves and marinate well for 4-6 hours or overnight.
   
   
   
   
   
   
3. Take the marinated piece of chicken and add it on to the skewer (you may add veggies of your choice in between too, like cubes of onion/ capsicum).
4. Airfry/ Bake/ Shallow fry for 15 minutes on 200 degrees Celsius.

• 1 egg white, large egg
• 1/2 cup Almond Flour
• 2 tbsp Corn Flour
• 1/4 cup Almond milk/ Cow’s milk
• 2 tbsp Almond Butter/ Cashew Butter
• 2 tbsp Butter
• 1 tsp Vanilla Essence
• 1/2 tsp Baking powder
• A pinch of salt
• Honey, as required 

1. In a bowl, beat egg whites until almost stiff peaks.
2. In another bowl, mix the dry ingredients like Almond Flour, corn flour, baking powder, salt.
3. In a microwave safe bowl, add in the unsalted butter, Almond butter, vanilla essence and microwave for around 5-10 seconds until melted.
4. Into the bowl with flour, add in the melted butter and the almond milk, honey and combine well. 
5. Finally, fold in the egg whites gently. 
6. Heat a waffle maker and spray the waffles plates with oil/ butter and pour in 1/4 cup of batter to the waffle plate and allow to cook for 10-12 minutes depending on your waffle maker. 
   
   
   
7. Simply remove the crispy waffles onto a serving plate and enjoy warm with your choice of sauces and toppings! 

• 1 large egg yolk
• 1 1/2 tsp lemon juice
• 60 gms Butter, melted
• Salt and pepper as seasoning 

Instructions: 

• 1 medium Onion, roughly chopped
• 1 medium tomato, roughly chopped
• 1 garlic clove
• 1 really tiny piece of ginger (you don’t want it to overpower)
• 1 + 1 tbsp Butter 
• 1 green Chilli
• 8-10 Cashews
• 8-10 Raisins
• Ketchup (optional, as required)
• 1 tsp Kashmiri Chilli powder
• Dried Fenugreek leaves, a pinch 
• A drizzle of fresh cream (any sugarless cream will do)
• 2-3 Eggs
• Coriander leaves, for garnish 

1. In a pan, add in your blob of butter and sauté your chopped onions and once translucent add in your chopped tomatoes, ginger garlic, green chilli, cashews and raisins and close the lid. 
2. Add in a tbsp of water and allow them to get mushy on low flame. 
3. Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste. 
4. Next in the same pan, add in a blob of butter and add in a teaspoon of Kashmiri chilli powder for that extra color and mix well. 
5. Next, add in the paste to the pan and pour some water or milk to adjust the consistency and add salt and ketchup as required.
6. And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
7. Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves. 
8. Enjoy hot with chappati, poori, bhatura etc!